Apple and Mixed Berry Crumble

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Ingredients:

• 6 granny smith apples peeled cored thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons caster sugar
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup strawberry quartered
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 cup rolled oats
• 150 g plain flour
• 100 g chilled butter Diced
• ice cream Double Creme To Serve or hot custard To Serve

Steps:

• Preheat oven to 200 degrees Celsius
• Place apple 2 tablespoons of water lemon juice and caster sugar in a saucepan Cover and cook over low-medium heat stirring occasionally for about 10 minutes until soft divide the apples between 8 cup size serving dishes
• Mix the berries together and sprinkle over the apples pushing some of them into the apples
• Place the brown sugar baking powder rolled oats and flour in a bowl and mix well
• Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs
• Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly Serve warm with ice-cream double crme or hot custard

Banana Mango Raspberry Smoothie

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Ingredients:

• 1 banana peeled fresh or frozen
• 1 mango peeled and seeded
• 1/2 cup frozen raspberries
• 1/2 cup soymilk or 1/2 cup milk
• 1 teaspoon fresh ground flax seeds No need to ground if using a vita mix
• 2 ice cubes

Steps:

• Place all ingredients into a vita mix or blender
• Pour and enjoy

Banana Split Waffles Vegan

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Ingredients:

• 3 tablespoons ground flax seeds
• 1/2 cup water
• 6 tablespoons margarine melted
• 1 1/2 cups soymilk
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 3 tablespoons chocolate syrup
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup fresh strawberries diced
• 1/4 cup banana diced
• 1 cup fresh strawberries sliced
• 1 cup fresh pineapple sliced
• 1 medium banana sliced
• 2 tablespoons chocolate syrup
• whipped cream

Steps:

• Preheat Waffle Iron spray with non-stick spray if needed
• In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
• In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
• Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings

Berry-Licious Cheesecake Muffins

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Ingredients:

• 1/3 cup butter softened 5 1/2 tbsp
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup milk plus
• 1 1/2 tablespoons milk
• 1/2 cup frozen blueberries set aside
• 6 ounces cream cheese softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 3/4 cup frozen raspberries
• 1/4 cup Bisquick baking mix
• 4 tablespoons brown sugar
• 2 tablespoons cold butter

Steps:

• In a large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
• Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
• For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
• For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
• Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds

Blackberry, Honey, and Yogurt Pops

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Ingredients:

• 2/3 cup water
• 2/3 cup sugar
• 3 6 ounce containers fresh blackberries 3 1/2 - 3 3/4 cups
• 1 cup plain nonfat yogurt preferably organic
• 5 teaspoons honey
• 4 teaspoons fresh lemon juice

Steps:

• Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
• Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
• Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
• Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
• Freeze pops until firm at least 8 hours or overnight
• Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve

Blueberry and Nut Baklava Spirals

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Ingredients:

• 425 g john west blueberries well drained and placed onto absorbent paper towelling
• 100 g ground almond meal
• 50 g hazelnuts chopped
• 2 tablespoons caster sugar
• 1/2 teaspoon cinnamon
• 10 sheets phyllo pastry
• olive oil spray
• icing sugar for dusting

Steps:

• Drain the blueberries thoroughly in a colander add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two Then pat dry with the paper towelling
• In a medium bowl combine the nuts sugar and cinnamon
• Gently fold in the thoroughly drained John West Blueberries
• Place the pastry sheet onto the bench with the longest edges horizontally in front of you spray 1 sheet of pastry with cooking spray arrange 2 tablespoons of the blueberry nut filling along the longest edge fold over and roll up
• Spray the rolled pastry with more oil coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan Repeat with the remaining pastry and filling
• Spray the baklava with a little extra oil and bake in a preheated oven at 200C for 15 minutes
• Dust with icing sugar and serve
• SERVING OPTIONS Serve with honey maple syrup or a berry sauce

Blueberry Coffee Cake Muffins

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Ingredients:

• 12 tablespoons unsalted butter at room temperature
• 1 1/2 cups sugar
• 3 extra large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 pint fresh blueberries picked through for stems

Steps:

• Preheat the oven to 350F
• Place 16 paper liners in muffin pans
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
• With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
• In a separate bowl sift together the flour baking powder baking soda and salt
• With the mixer on low speed add the flour mixture to the batter and beat until just mixed
• Fold in the blueberries with a spatula and be sure the batter is completely mixed
• Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean

Blueberry Green Tea Slushy

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Ingredients:

• 2 cups water
• 3 green tea bags decaffinated
• 1 cup blueberries
• 1/2 cup water
• 2 tablespoons agave syrup or honey or maple syrup

Steps:

• Bring 2 cups of water to a boil Add the tea bags and let steep for about 5-7 minutes Remove the tea bags and discard
• Divide the cup of blueberries between the compartments of an ice cube tray Cover with teaabout 1/2 cup and freeze
• Puree tea ice cubes in a blender with remaining tea1 1/2 cups 1/2 cup water and 2 tbls agave syrup
• Serve garnished with berries Enjoy

Blueberry Upside-Down Cake

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Ingredients:

• 4 tablespoons butter melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar packed
• 1 1/2 cups blueberries wild Maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk room temperature

Steps:

• Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
• In a medium bowl whisk together flour baking powder and salt
• In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
• Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
• Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired

Bourbon Fruit Layer Dessert

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Ingredients:

• 3 large oranges
• 8 ounces fresh strawberries about 10 strawberries
• 2 1/2 tablespoons Bourbon
• 2 ounces chocolate chilled milk or dark
• 1 cup whipping cream
• 1 1/2 tablespoons powdered sugar
• strawberry to decorate

Steps:

• Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
• Hull and dice the strawberries
• Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
• Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
• When the fruit has finished soaking whip the cream until it starts to stiffen
• Add the remaining 1 tablespoon of sugar to the cream
• Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
• In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Cranberry Apple Cake

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Ingredients:

• 1 1/4 cups vegetable oil
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar packed
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 3 apples peeled and diced
• 6 ounces dried cranberries
• 1/4 cup brown sugar packed
• 2 1/2 tablespoons light cream
• 2 tablespoons butter
• 2/3 cup icing sugar

Steps:

• For the cake
• preheat the oven to 325 degrees F and grease and flour a 10 tube pan
• Beat the oil
• sugars and eggs in a large mixing bowl
• Combine the next six ingredients in a separate bowl
• Add to the wet ingredients along with the apples and cranberries
• stirring until moistened
• Spread the batter in the prepared pan
• Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean
• Cool for 20 minutes in the pan
• then transfer to a wire rack and cool completely
• For the frosting
• heat the first three ingredients in a saucepan over medium heat
• stirring until the sugar is dissolved and the mixture comes to a boil
• Cool to room temperature
• Add enough icing sugar to make a drizzling consistency
• beating until smooth
• Drizzle over the cake and decorate as desired

Cranberry French Toast

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Ingredients:

• 1 loaf challah or other yeast egg bread
• 1 8 ounce package light cream cheese
• 1 cup sugar or Splenda
• 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
• 1/4 cup butter 1/4 cup
• 4 eggs
• 1/2 cup whole milk or almond soy or rice milk

Steps:

• Slice challah bread into thick pieces
• Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
• Melt butter over medium heat in a skillet
• Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
• Enjoy

Creamy Banana-Berry Smoothie

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Ingredients:

• 2 cups ice
• 1 whole banana fresh or frozen
• 4 medium strawberries fresh or frozen
• 1/4 cup orange juice
• 1 6 ounce container vanilla yogurt

Steps:

• Crush ice in blender
• Add banana strawberries and orange juice until blended
• Pour in yogurt and blend
• Pour smoothie into cups and top with additional strawberries for decoration
• Enjoy

Crunchy Yoghurt and Raspberry Pears

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Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Frozen Chocolate Raspberry Bombs

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Ingredients:

• 3 cups firm ripe raspberries about 40 total
• 1 cup heavy cream or coconut cream to make vegan
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon confectioners' sugar
• 1/2 lb dark chocolate chips
• 1/2 cup dark chocolate covered cacao nibs or try using grated dark or bittersweet chocolate
• fleur de sel

Steps:

• Fill the berries
• Lay the raspberries out on paper towels and sort through them
• discarding any soft or damaged berries
• Whip the cream until soft peaks form
• then add the vanilla and confectioners sugar Whip until firm Using the tip of a paring knife
• fill each raspberry with vanilla creamThen set them out on a tray and freeze for 15-20 minutes
• until firm
• Coat the bombs
• Line a flat tray with waxed paper; set aside Melt the dark chocolate chips in a double boileror in microwave Using toothpicks to hold the berries
• dip them in in the dark chocolate so they are completely coated Work quickly so the cream doesnt melt Allow the excess chocolate to drip off
• and then set the berries on the prepared tray Repeat dipping the berries until a thick coating of chocolate has formed Remove the toothpicks
• and while the chocolate is still soft
• sprinkle the berries lightly with the cacao nibsif you dont have
• use grated dark or bittersweet chocolate and fleur de sel so they stick to the berries Freeze the raspberries until firm and serve cold

Fruit Salad With Cannoli Cream

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Ingredients:

• 1/3 cup whole milk ricotta cheese
• 2 tablespoons whipping cream
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• 1 pinch ground cinnamon
• 2 1/2 cups fresh strawberries hulled and quartered
• 1 1/4 cups fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi peeled cut into 1/2-inch pieces
• 3 tablespoons toasted pistachio nuts chopped
• 2 -3 tablespoons mini chocolate chips

Steps:

• Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
• Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
• Fold the ricotta cream into whipped cream
• Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
• Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
• Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
• Sprinkle with the pistachios amp;/or chocolate chips if using

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

• 3 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon grated orange rind
• 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
• finely diced apple to make up the rest of the 1/3 cup
• 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
• 3/8 teaspoon banana extract banana flavour
• 1/3 cup brown sugar
• 1/2 cup egg substitute
• 1 cup skim milk
• 3/4 cup blueberries can be subbed for other berries

Steps:

• Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
• Preheat oven to 375
• Bake 30-45 minutes
• Serve topped with extra skim milk maple syrup to sweeten and additional berries

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Light Banana-Blueberry Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 1/3 cup Splenda granular
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana 2-3 bananas
• 1/3 cup butter or 1/3 cup margarine softened
• 1/3 cup skim milk
• 1 egg
• 1 egg white
• 3/4 cup blueberries

Steps:

• Preheat oven to 400F
• In a large bowl combine dry ingredients reserving about 1 cup of the flour
• Add the mashed banana butter egg and egg white Beat on low speed or by hand just until blended
• Add the remaining flour and milk Beat again until blended Add more milk only if the batter seems too thick
• Stir in blueberries
• Pour batter into large-size greased muffin cups about 2/3 full
• Bake about 20 minutes or until tops are golden and springy

Light Strawberry Smoothie

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Ingredients:

• 8 -10 medium strawberries
• 1/3 cup milk
• 1/4 cup water
• 2 tablespoons Splenda sugar substitute
• 1/2 teaspoon vanilla extract
• 7 ice cubes or 1 1/2 cups crushed ice

Steps:

• Place strawberries in blender first followed by liquid ingredients
• Blend on low for 20 seconds
• Slowly blend in each ice cube until smooth and serve immediately

Mango Strawberry Snow Cones

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Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Orange Oatmeal - 3 Ingredients

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Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

Raspberry Lemonade

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Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves

Simple Blueberry Sandwich

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Ingredients:

• fresh blueberries
• 1 slice soft bread white preferred
• softened butter or margarine
• honey
• cinnamon

Steps:

• If desired toast bread just a little to warm it taking care not to make it stiff
• Spread butter on bread followed by honey cinnamon if using and then blueberries
• Fold up like a taco and enjoy

Spinach Salad With Strawberries and Caramelized Pecans

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Ingredients:

• 2/3 cup whole pecans
• 1/3 cup sugar
• 1/4 cup water
• 6 ounces baby spinach leaves washed and patted dry
• 2 cups strawberries washed hulled and sliced
• 3 ounces chevre goat cheese crumbled I used French feta instead
• 1 shallot sliced thinly
• 3 tablespoons extra virgin olive oil
• 2 tablespoons strawberry jam sweetened with fruit juice slightly warmed
• 2 tablespoons white balsamic vinegar
• fresh coarse ground black pepper

Steps:

• CARAMELIZED PECANS In a small saucepan combine the sugar and water Heat and stir on low until the sugar is dissolved
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown Watch boiling process carefully Please be careful not to burn yourself
• Arrange the pecans in a single layer on a lightly greased baking sheet
• Drizzle the simple syrup over the pecans Stir to coat Allow to stand 20 minutes or so to cool and harden Chop coarsely once cooled
• STRAWBERRY DRESSING Combine all dressing ingredients in a tight fitting jar with a lid and shake well Yield 1/2 cup
• SALAD Meanwhile arrange the washed spinach leaves on six individual salad plates Top with pecan mixture strawberries cheese and shallots Serve dressing on side

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Strawberry Galette

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Ingredients:

• 3/4 cup heavy cream
• 1/3 cup fresh basil loosely packed fresh chopped
• 2 tablespoons sugar
• 3/4 cup mascarpone cheese
• 2 cups vegetable oil
• 18 -24 large fresh basil leaves
• 1/4 cup granulated sugar for sprinkling
• 2 1/2 cups all-purpose flour plus more
• all-purpose flour for surface
• 1 1/8 teaspoons salt
• 1 teaspoon sugar
• 1 cup unsalted butter cold cut into small pieces
• 1/3 cup ice water plus 2 tablespoons
• 1 lb strawberry hulled
• 1/4 cup sugar plus
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon unsalted butter cold cut into small pieces

Steps:

• Make the basil cream
• Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
• Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
• Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
• Cover and refrigerate until ready to serve up to 24 hours
• Make the fried basil Heat oil in a deep skillet to 325 degrees
• Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
• Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
• Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
• Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
• Preheat oven to 350 degrees
• On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
• Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
• Refrigerate for 15 minutes
• Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
• Dot berries with butter
• Bake until crust is golden brown 40 to 45 minutes
• Transfer to a serving plate Serve warm with basil cream and fried basil

Summer Pudding With Rum Whipped Cream

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Ingredients:

• 2 cups fresh strawberries hulled and sliced
• 1 1/2 cups sugar
• 3 cups fresh raspberries divided
• 2 cups fresh blueberries
• 2 tablespoons framboise eau-de-vie raspberry brandy
• 1 1 lb brioche bread or 1 1 lb egg bread
• 1/2 pint cold heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon dark rum

Steps:

• Combine the strawberries
• sugar
• and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes
• Add 2 cups of raspberries and all the blueberries and cook
• stirring occasionally
• until the mixture reaches a simmer
• Cook for one minute
• Off the heat
• stir in the remaining raspberries and the framboise
• Slice the bread in 1/2-inch-thick slices and remove the crusts
• In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish
• ladle about 1/2 cup of the cooked berry mixture
• Arrange slices of bread in a pattern this will become the top when its unmolded and then add more berry mixture to saturate
• Continue adding bread
• cutting it to fit the mold
• and berries
• Finish with bread and cooked berries
• using all of the fruit and syrup
• Place a sheet of plastic wrap loosely over the pudding
• Find a plate approximately the same diameter as the inside of the mold and place it on top
• Weight the mold with a heavy can and refrigerate
• Remove the weight after 6 to 8 hours
• Cover the pudding with plastic wrap and refrigerate overnight
• Just before serving
• run a knife around the outside of the pudding and unmold it upside down onto a serving plate
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
• When it starts to thicken
• add the sugar
• vanilla
• and rum
• Continue to whip until it forms stiff peaks
• Serve pudding in wedges with cold rum whipped cream

Sweet Carrot Pumpkin Bars

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 cup brown sugar packed
• 1/2 cup canned pumpkin
• 2 tablespoons canola oil
• 2 tablespoons margarine melted
• 1 grated orange rind of
• 1 teaspoon vanilla extract
• 1/2 cup grated carrot
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350 degrees F
• Combine flour
• baking powder
• baking soda
• cinnamon
• and salt
• In a separate bowl
• beat egg and egg white until foamy Beat in sugar
• pumpkin
• oil
• margarine
• orange peel
• and vanilla extract until smooth
• Add flour mixture to egg mixture
• and stir by hand until almost combined Stir in carrots
• raisins
• cranberries
• and nuts just until blended
• Spread batter into 8 X 8 pan coated with cooking spray Bake 30 to 35 minutes
• until top springs back when lightly touched Cool in pan on rack
• Makes 1 dozen

The quot; Who Needs Clif Bars?quot; Bar

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Ingredients:

• 1 cup pecans
• 1 1/2 cups raisins or other sticky dried fruit apricots also work great
• 1 egg
• orange zest lots
• cinnamon

Steps:

• Preheat the oven to 350F
• Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
• Process the dried fruit in the same way
• in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
• it might help to slice them in half before adding them to the food processor When finished
• add to the bowl with the pecan flour Add cinnamon and orange zest to taste
• Add the egg to the mix
• and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
• Spray a cookie sheet with non-stick spray
• or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
• Bake for about 15 minutes
• though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
• remove from the oven and place on a rack to cool

Very Raspberry Frappes

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Ingredients:

• 1 1/2 cups frozen raspberries or 1 1/2 cups fresh raspberries
• 3 tablespoons raspberry liqueur framboise or 3 tablespoons milk
• 1 tablespoon seedless raspberry jam
• 2 cups other berry gelato or 2 cups ice cream
• 1/4 cup milk
• 1/3 cup crushed shortbread cookies or 1/3 cup chopped chocolate wafer cookie
• shortbread cookies or chocolate wafer cookie

Steps:

• Thaw raspberries if frozen; place 1 cup berries in blender or food processor
• Cover and blend or process until smooth; press pured berries through fine-mesh sieve into bowl Discard seeds
• Add liqueur and jam to pureed berries; whisk until smooth
• FOR FRAPPE
• iin blender or processor combine berry mixture gelato and milk
• Cover and blend or process just until combined stopping blender to scrape down sides as needed
• Stir in chopped chocolate or crushed cookies
• Divide remaining berries and frapp between two chilled glasses
• Top with chocolate or cookies
• Serve with long-handled spoons

Watermelon Cosmicpolitan

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Ingredients:

• 4 pieces watermelon cubes 1 inch by 1 inch
• 4 cups ice
• 1/4 cup premium vodka
• 3 tablespoons premium vodka
• 1/4 cup Cointreau liqueur
• 3 tablespoons Cointreau liqueur
• 1/4 cup grenadine
• 4 cups watermelon pureed
• 4 skewers
• 4 pieces watermelon small cubes
• 4 small pineapple chunks
• 4 small strawberries or 4 small raspberries

Steps:

• Place the frozen watermelon cube in the bottom of a chilled martini glass
• Place the ice vodka Cointreau grenadine and watermelon puree in a shaker and shake for 30 seconds
• Strain into the glass and garnish with a skewer of watermelon pineapple and strawberry