This icy-cold slushy made with sweet watermelon is the perfect refreshment for hot summer days! INGREDIENTS: 4 cups cubed seedless ripe, sweet watermelon 10 ice cubes 1/3 cup fresh lime juice 1/4 cup white sugar 2 small sprigs of fresh mint, leaves removed 1/8 teaspoon salt METHOD: Place watermelon and ice into a blender. Add...Read More

Here’s a refreshing change for a summertime drink that uses icy cold watermelon and limeade concentrate. Allow enough time to freeze the watermelon prior to preparing beverage. INGREDIENTS: 1 small watermelon, cut into 1/2-inch cubes watermelon (8 cups) 1 1/2 cups ginger ale 1/3 cup water 1 can (6 oz) frozen limeade concentrate, thawed METHOD:...Read More

Cuban flan has a firm, silky texture that is more like a cheesecake than a custard. In the summer months, serve with fresh tropical fruits or mixed berries. In the winter, serve flan with sliced bananas sauteed briefly in a little butter, brown sugar, and rum. INGREDIENTS: Caramel 1 cup sugar Filling 4 large eggs...Read More

INGREDIENTS: 1 1/4 cups flour 2 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk     2 tablespoons melted butter METHOD: Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, whisk egg and melted butter...Read More

This delectable, fat-free dessert is the perfect antidote for hot summer days. It also is a delicious addition to a summer luncheon or brunch menu when berries are at the peak of the season. INGREDIENTS: 1/2 cup sugar 1 peach firm-ripe, thinly sliced 2 cups blueberries, rinsed and drained 3 cups strawberries, hulled and rinsed...Read More

This German-Scandinavian treat is more of a custard than a cake and is not overly sweet. Although I frequently use raspberries for this recipe, blackberries, rhubarb, apricots, plums or peaches are also delicious. I like to serve it with breakfast or brunch and often serve it in the afternoon with tea. Of course, it makes...Read More

This is a cool and very refreshing salad for picnics or warm summer evenings. INGREDIENTS: 1 (5-pound) seedless watermelon, chilled 1 sweet Vidalia or red onion, peeled 1/4 cup red wine vinegar or freshly squeezed lime juice Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons fresh mint, chopped 2 tablespoons flat leaf parsley,...Read More

Use your choice of ripe raspberries, blackberries, Boysenberries, or ollalieberries for this easy jam. INGREDIENTS: 3 cups crushed berries (about 1 1/2 quarts of berries) 5 cups sugar 1 package powdered pectin (Sure Jell) 1 cup cold water METHOD: Sort and wash fully ripe fruit. Drain. Remove caps and stems from berries and crush. Measure...Read More

INGREDIENTS: 4 cups ripe peaches, peeled and finely chopped 1 whole red pepper, finely chopped 1/2 cup green pepper, finely chopped 1 jalapeno pepper, finely chopped 1/2 teaspoon grated lemon rind 2 tablespoons cider vinegar 1 box dry fruit pectin (Sure-Jell) 5 cups sugar METHOD: In a large pot, combine peaches, peppers, lemon rind, cider...Read More

These preserves contain no pectin. The fruit flavor is a bit more caramelized and ‘cooked’ vs. preserves cooked quickly with pectin. INGREDIENTS: 5 pounds ripe peaches, chopped 4 cups sugar 1/4 cup fresh lemon juice METHOD: Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut an X...Read More