Festive Fruit Tart

August 8, 2013 Leave a Comment
Festive Fruit Tart

Festive Fruit Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

“Wow!” is what you’ll hear when you serve this impressive dessert to company.  “The tart is not only pretty, it’s also easy to make.”

           Nancy Adams                                                             Hancock, New Hampshire

 

Festive Fruit Tart Recipe

Festive Fruit Tart

Pastry for single-crust Pie (9 inch)

1 pkg. (8 oz.) cream cheese, softened

3 Tbsp. sugar

1 tsp. vanilla

¾ tsp. almond extract, divided

1 cup blueberries

1 cup raspberries

1 medium peach or nectarines, peeled and sliced

2 Tbsp. apricot preserves

Press pastry onto bottom and up sides of an ungreased 9 inch tart pan with a removable bottom; trim edges.  Generously prick the bottom with a fork.  Bake at 450 F. for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar, vanilla and ½ teaspoon almond extract until smooth; spread over crust.  Arrange fruit over cream cheese mixture.

In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm.  Brush over fruit.  Store in the refrigerator.        12 servings

(Recipe for Festive Fruit Tart was in tasteofhome.com)

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Arctic Orange Pie

August 7, 2013 Leave a Comment
Arctic Orange Pie

Arctic Orange Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This dessert is very easy to make.  I have tried lemonade, mango and pineapple juice concentrates instead of orange, and my family loves every variety.  It’s nice to know that it’s low in fat and calories.  (This recipe is Diabetic Friendly!!)

                Marie Przepierski                                                Erie, Pennsylvania

 

Arctic Orange Pie Recipe

Arctic Orange Pie

1 package (8 oz.) fat-free-cream cheese

1 can (6 oz.) frozen orange juice concentrate, thawed

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

1 reduced-fat graham crust (8 inches)

1 can (11 oz.) mandarin oranges, drained

In a large bowl, beat cream cheese and orange juice concentrate until smooth.  Fold in whipped topping; pour into crust.  Cover and freeze for 4 hours or until firm.  Remove from the freezer about 10 minutes before cutting.  Garnish with oranges.          8 servings

 

(Recipe for Arctic Orange Pie was in tasteofhome.com)

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Thin-Crust Gluten-Free Pepperoni Pizza

August 7, 2013 Leave a Comment
This-Crust Gluten-Free Pepperoni Pizza

Thin-Crust Gluten-Free Pepperoni Pizza

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My husband can’t eat pizza with gluten or sugar in the crust.  Because that leaves out boxed mixes or frozen pizzas, I decided to make my own.

           Angela Sage                                                                        Waxhaw, North Carolina

 

Thin-Crust Gluten-Free Pepperoni Pizza Recipe

Thin-Crust Gluten-Free Pepperoni Pizza

1 ½ cups almond flour

¼ tsp. salt

¼ tsp. baking soda

1 egg

1 Tbsp. grape seed or olive oil

¼ lb. Italian turkey sausage links, casings removed

1 medium, chopped

½ cup pizza sauce

1 garlic clove, minced

½ cup julienned roasted sweet peppers

¼ cup sliced ripe olives

1 cup (4 oz.) shredded part-skim mozzarella cheese

17 slices turkey pepperoni

In a small bowl, mix the almond flour, salt and baking soda.  In another bowl, whisk egg and oil; stir into dry ingredients.  Press onto a 12 inch pizza pan coated with cooking spray; build up edges slightly.  Bake at 350 F. for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink.  Spread pizza sauce over crust; sprinkle with garlic.  Top with the sausage mixture, red peppers, olives, cheese and pepperoni.  Bake 18-20 minutes longer or until cheese is melted.                         8 servings

(Recipe for Thin-Crust Gluten-Fee Pepperoni Pizza was in tasteofhome.com)

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Blueberry Fruit Smoothie

August 6, 2013 Leave a Comment
Blueberry Fruit Smoothie

Blueberry Fruit Smoothie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipe

at www.tasteofhome.com

 

 

This yummy smoothie just might take you back to soda-fountain days…but it’s a nutritious low-fat alternative to traditional malts, shakes and sodas.  (This is a Diabetic Friendly recipe!!)

                           Mary LaJoie                                                                                 Glenoma, Washington

 

Blueberry Fruit Smoothie Recipe

Blueberry Fruit Smoothie

1 cup reduced-fat vanilla ice cream

1 cup fresh or frozen blueberries

½ cup chopped peeled fresh peaches or frozen unsweetened peaches

½ cup pineapple juice

¼ cup vanilla yogurt

In a blender, combine all ingredients; cover and process until smooth.  Pour into chilled glasses; serve immediately.            3 servings

 

(Recipe for Blueberry Fruit Smoothie was in tasteofhome.com)

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Peach-Berry Frozen Dessert

August 5, 2013 Leave a Comment
Peach-Berry Frozen Dessert

Peach-Berry Frozen Dessert

Using fat-free cheese and yogurt plus light dessert topping help keep this chilled fruit dessert recipe low in calories, carbs and fat.

 

Peach-Berry Frozen Dessert Recipe

Peach-Berry Frozen Dessert

1   (8 oz.)  package fat-free cream cheese, softened

2   (6 oz.)  peach fat-free yogurt with artificial sweetener

½  (8 oz.)  container frozen light whipped dessert topping, thawed

1 cup chopped, peeled fresh peaches; frozen unsweetened peach slices, thawed, drained, and chopped;

Or

1 (8 ¼ oz.) can peach slices (juice pack), drained and chopped

1 cup fresh or frozen unsweetened blueberries, raspberries, and/or strawberries, thawed, drained if frozen

Fresh mint leaves (optional)

Fresh berries (optional)

In a medium bowl, combine cream cheese and yogurt.  Beat with an electric mixer on medium speed until smooth.  Fold in the whipped topping, peaches, and the 1 cup berries.

Pour into a 2 quart square baking dish.  Cover and freeze about 8 hours or until firm.

To serve, let stand at room temperature about 45 minutes to thaw slightly.  Cut into squares.  If desired, garnish with mint leaves and additional berries.           9 servings

 

(Recipe for Peach-Berry Frozen Dessert was in Diabetic Living Online)

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Raspberry Barbecue Wings

August 4, 2013 Leave a Comment
Raspberry Barbecue Wings

Raspberry Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe when I got tired of the same old wings.  These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers.  The sauce is also excellent on pork and is great for dipping.

           Sandra Fisher                                                                         Missoula, Montana

 

Raspberry Barbecue Wings Recipe

Raspberry Barbecue Wings

2/3 cup barbecue sauce

2/3 cup seedless raspberry jam

3 Tbsp. finely chopped onion

1 to 2 jalapeno peppers, seeded and finely chopped

2 tsp. minced garlic, divided

2 tsp. Liquid Smoke, optional, divided

¼ tsp. salt

15 chicken wings (about 3 lbs.)

1 small onion, sliced

1 cup water

In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 tsp. garlic, 1 tsp. Liquid Smoke (if desired ) and salt; mix well.  Cover and refrigerate for at least 2 hours.

Cut chicken wings into three sections; discard wing tip sections.  Place the chicken wings in a greased 15×10 inch baking pan.  Top with sliced onion and remaining garlic.  Combine the water and remaining Liquid Smoke; pour over wings.  Cover and bake at 350 F. for 30 minutes or until juices run clear.

Transfer wings to a greased broiler pan; brush with sauce.  Broil 4-6 inch from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.       2 ½ dozen

(Recipe for Raspberry Barbecue Wings was in tasteofhome.com)

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St. Anthony’s Field Days Barbecue Chicken

August 3, 2013 Leave a Comment
St. Anthony's Field Days Barbecue Chicken

St. Anthony’s Field Days Barbecue Chicken

I’m sure the smell and taste of this recipe will remind you of bygone days spent at one of the year’s biggest community events on the North Side of Endicott –the St. Anthony’s Field Days.  I found this recipe published many years ago by the “Sun Bulletin”.  The recipe, as published, was for making gallons of marinade for use at the field days.  This provided me with the first and only opportunity in my life to put conversion tables and mathematics to use for a noble purpose.

St. Anthony’s Field Days Barbecue Chicken/Mike Shea/The Greco Family “Cook”Book

St. Anthony’s Field Days Barbecue Chicken

1 egg

2/3 cup oil

2/3 vinegar

1 Tbsp. salt

2 tsp. poultry seasoning

1 tsp. garlic

1 tsp. onion powder

½ tsp. pepper

5-6 halves or 15-20 pieces chicken

Break egg into a large bowl.  Whip it thoroughly.  Add oil and whip it thoroughly again.  Add the vinegar and whip thoroughly again (yawn…).  Add dry ingredients and whip again (zzzz…).  Marinate the chicken in this mixture (covered in the “fridge”) for at least 1 hour (overnight is better).

Grill the chicken as you normally would grill chicken (about 20-30 minutes for pieces; about 60 minutes for halves), whit this caveat:  The marinade is very prone to causing flare-ups, so watch the chicken carefully.  Experiment with your grill so that the meat is above to coals enough that flare-ups are prevented while still allowing the chicken to cook in a reasonable amount of time.  The chicken should be turned (with tongs, NEVER a fork!) every 5-10 minutes until done (baste with leftover marinade if you are not having flare-up troubles).   Remove chicken.  Close your eyes.  Take a bite, but be careful – when you open them back up, you may find yourself standing in the parking lot of St. Anthony of Padua Church.

(Recipe for the St. Anthony’s Field Day Barbecue Chicken was in The Greco Family “Cooks”Book, Mike Shea, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chilled Summer Berry Bisque

August 2, 2013 Leave a Comment
Chilled Summer Berry Bisque

Chilled Summer Berry Bisque

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness.  It makes an attractive and healthy first course for a summer menu. (This recipe is Diabetic Friendly!!)

           Arlene Knick                                                                Newport News, Virginia

 

Chilled Summer Berry Bisque Recipe

Chilled Summer Berry Bisque

4 ½ cups fresh or frozen blueberries, thawed, divided

1 cup unsweetened apple juice

1 cup orange juice

¼ cup honey

2 tsp. minced fresh gingerroot

1 tsp. grated orange peel

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 cups (16 oz.) plain yogurt

Fresh mint leaves

In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg.  Bring to a boil, stirring occasionally.  Cool slightly.

In a blender, process blueberry mixture and yogurt in batches until smooth.  Refrigerate until chilled.  Just before serving, garnish with mint and remaining blueberries.            8 servings

 

(Recipe for Chilled Summer Berry Bisque was in tasteofhome.com)

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Root Beer Float Pie

August 2, 2013 Leave a Comment
Root Beer Float Pie

Root Beer Float Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is the kind of recipe your kids will look back on and always remember.  And the only appliance you need is the refrigerator.  (This recipe is Diabetic Friendly)

                Cindy Reams                                                                       Philipsburg, Pennsylvania

 

Root Beer Float Pie Recipe

Root Beer Float Pie

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

¾ cup cold diet root beer

½ cup fat-free milk

1 pkg. (1 oz.) sugar-free vanilla pudding mix

1 graham cracker crust (9 inches)

Maraschino cherries, optional

Set aside and refrigerate ½ cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.  Fold in half of the remaining whipped topping.  Spread into graham crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

8 servings

 

(Recipe for Root Beer Float Pie was in tasteofhome.com)

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Gluten-Free Flour Mix

August 1, 2013 Leave a Comment
Gluten-Free Flour Mix

Gluten-Free Flour Mix

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I make this recipe in two-quart batches and store them in airtight jars.  My son and I both have Celiac Disease and love that we can use this mix to still enjoy traditional dishes.

           Bernice Fenskie                                                 Cranberry Township, Pennsylvania

 

Gluten-Free Flour Mix Recipe

Gluten-Free Flour Mix

2 cups white rice flour

2/3 cup potato starch flour

1/3 cup tapioca flour

In a small bowl, combine all ingredients.  Store in an airtight container in a cool dry place for up to 1 year.            3 cups

Editor’s Notes:  Read all ingredients labels for possible gluten content prior to use.  Ingredient formulas can change, and production facilities vary among brands.  If you’re concerned that your brand may contain gluten, contact the company.  Contents of mix may settle during storage.  When preparing recipe, spoon mix into measuring cup.

 

(Recipe for Gluten-Free Flour Mix was in tasteofhome.com)

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