Melon sangria, Peanut crispies, Raspberry cream pie

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Summer is a time for drinks, snacks and dessert. Here are three good summer recipes.
Melon sangria
3 C mixed melon balls (watermelon, cantaloupe, honeydew)
2-4 TBS honey, adjust to taste
1 lime, juiced
1/4 to 1/2 C pisco or a clear grape brandy
1 bottle moscato wine, chilled
1-1/2 C sparkling water, chilled
mint leaves
lime slices
ice cubes or frozen melon ball ice cubes
Place melon balls in a large pitcher, add honey (2 TBS to start), lime juice, and 1/4 C pisco or brandy. Mix gently and let sit in refrigerator for 1-2 hours or until 1 hour before serving. Add moscato wine, mix gently, taste and add more honey or pisco if desired. Keep in mind that you will top it off with sparkling water right before serving, so it’s OK if it’s on the sweeter/stronger side. Refrigerate for another hour.
Right before serving, add ice (or frozen melon balls as ice cubes), lime slices and mint leaves to garnish, and top off with sparkling water. You can prepare final mix in pitcher or serve it directly into glasses with melon ice cubes and top off each glass with sparkling water.
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Peanut crispies
1 C white sugar
1-1/3 C peanut butter
1 C white corn syrup
4 C high protein crisp rice and wheat cereal
1 tsp. vanilla extract
1 pinch salt
1/2 C chocolate chips
Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves. Stir in peanut butter, then add cereal and chocolate chips. Drop by teaspoonfuls onto waxed paper. Let cool before storing.
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Raspberry cream pie
RASPBERRY TOPPING:
6 C fresh raspberries, divided
1 C sugar
3 TBS cornstarch
1/2 C water
CREAM FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 C whipped topping
1 C confectioners’ sugar
1 graham cracker crust (9 in.)
fresh mint, optional
Mash about 2 cups raspberries to measure 1cup; place in a small saucepan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature.
Meanwhile for filling, beat cream cheese, whipped topping and confectioners’ sugar in a small bowl. Spread on bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in refrigerator. Garnish with mint if desired. Yield: 8 servings.
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Saying – Vegetarian is an old Indian word for bad hunter!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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