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MARY PAT’S STRAWBERRY CREAM PIE 1 9” Graham cracker crust Beat condensed milk and lemon juice until fluffy. Fold in fruit and nuts. Pour into crust and chill until firm. Delicious served with a dollop of fresh whipped cream and more sliced strawberries! Serves 8.
TANGY OLIVE NUT SPREAD 1 8-oz. Pkg. cream cheese, room temperature Stir softened cream cheese in a medium bowl. Add mayonnaise and blend until smooth. Stir in olives, onions, juice and pepper. Fold in pecans.
MY GRANDMOTHER’S BUTTER CHESS PIE 1 Baked 8” pie crust Beat eggs thoroughly. Sift flour and sugar; add to egg mixture alternately with buttermilk. Add vanilla, butter, and nutmeg. Mix thoroughly. Pour into baked shell. Bake at 300 degrees for 1 hour. If pie begins to overly brown, reduce heat and bake until center is firm. Cool completely before cutting.
MARTHA’S APPLE SALAD 2 6-oz. packages fresh baby spinach Combine the first three ingredients in a serving bowl. In a small bowl, combine sugar and next three ingredients, whisking until well-blended. Pour dressing over salad, tossing gently. Serve immediately.
HEAVENLY CHEESECAKE ¼ Cup sugar Combine flour, sugar and butter, cutting in butter until crumbly. Stir egg yolk and vanilla together and add to mixture. Form into a ball. Wrap in plastic wrap and chill for at least one hour. Remove from refrigerator and press evenly into bottom and sides of spring form pan. Bake for 8 – 10 minutes in a preheated 400 degree oven until golden. Cool. 5 8-oz. pkgs. Cream cheese Use mixer to combine cream cheese and sugar. Add eggs and egg yolks one at a time, mixing well after each. Add sour cream and vanilla, combining well. Pour into baked crust. Increase oven temperature to 500 degrees. Place cheesecake into oven and bake for 10 minutes. Reduce temperature to 250 degrees. Bake for an additional hour until center is set. Cool completely and refrigerate overnight before serving. Delicious with fresh fruit topping and whipped cream.
THREE BEAN SALAD 1 16-oz. can dark red kidney beans, drained and rinsed Combine first six ingredients in a medium bowl. In a small bowl, whisk together dressing ingredients. Pour over beans mixture. Cover and chill for at least four hours or overnight, stirring occasionally. Serve cold.
WHITE CHOCOLATE PEPPERMINT CANDY 1 Cup Peppermint candies Place candies in a plastic bag and crush into 1/4-inch chunks or smaller.
PUMPKIN PIE DIP 1 8-oz. pkg. cream cheese, softened Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add pie filling and spices, beating well. Cover and chill 8 hours or overnight. Serve with gingersnaps and fresh apple and pear slices.
OUR FAVORITE MEXICAN CORNBREAD 1 ½ Cups cornmeal Combine meal, salt and baking powder in large bowl. In separate bowl, mix oil, sour cream, corn and eggs. Pour wet ingredients into dry ingredients and stir to mix well. Add onions, peppers and cheese, stirring to combine. Spread into buttered baking dish. Bake at 350 degrees for 45 minutes. Cut into squares. Delicious with autumn soups and chili.
BANANA SOUR CREAM PANCAKES
1½ Cups all-purpose flour Sift flour, sugar, baking powder and salt. In a separate bowl, beat together the sour cream, milk, eggs, vanilla extract and grated zest of lemon. Add wet ingredients to dry mixtures, stirring only until combined. Melt butter in a large skillet over medium heat until it bubbles. (Be careful that skillet is not TOO hot.) Ladle pancake batter into pan to make 3 or 4 pancakes. Place several banana slices on each cake to taste. Bake for 2 to 3 minutes until bubbles appear on top and the other side is golden brown. Flip pancakes and bake until other side is equally browned. Remove to a warm plate. Wipe out skillet with paper towel and repeat until all batter and fruit is used. Serve with melted butter and warm maple syrup. Makes about 12 pancakes.
SPARKLING SUMMER TEA 1 Quart boiling water Pour 1 quart of boiling water over tea bags. Cover and steep 15 minutes. Remove and discard tea bags from water, squeezing gently. Stir in sugar, lemonade concentrate and other quart of water. Chill. Stir in ginger ale and serve over crushed ice. Garnish if desired. Makes about 3½ quarts.
HU’S BARBECUE SAUCE 1 8-oz. can tomato sauce Combine all ingredients in saucepan. Simmer 15 to 20 minutes, stirring. Excellent for chicken or ribs, either in the oven or on the grill. Makes about 1 ½ cups.
SPRINGTIME STRAWBERRY-ALMOND PIE 2 Cups
broken shortbread cookies Pulverize cookies and almonds in food processor. Add butter and process until crumbly. Press mixture into bottom and sides of 9” pie pan. Bake for 8 minutes at 350 degrees. Cool completely. 3 Pints
fresh strawberries, cleaned and hulled Mash 1 cup of the strawberries and add enough water to equal 1 1/3 cups. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed strawberry mixture. Cook over medium heat until mixture thickens. Stir constantly until mixture boils. Cook at a full boil for 1 minute. Remove from heat and stir in salt and almond extract. Cool to room temperature. Fill cooled crust with remaining sliced strawberries. Pour cooked strawberry mixture over them and refrigerate until chilled and set. (At least 4 hours.) Serve slices topped with fresh sweetened whipped cream and sliced toasted almonds.
EASTER EGG SALAD 1 Dozen eggs, hard-boiled, peeled and grated Mix to make a smooth spread. Taste and adjust seasonings. Delicious as an appetizer on toasted pita triangles or crisp melba toast.
MINI LINZER COOKIES These light, delicious cookies with their raspberry filling look complicated, but couldn't be easier. They are a taste of Springtime with an afternoon cup of coffee or tea. 3/4 pound unsalted butter at room temperature With electric mixer combine the butter and sugar until they are just mixed. en add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Turn out onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minAdd vanilla. In a medium bowl, sift together the flour and salt, thutes. Roll the dough 1/4-inch thick and cut rounds with a 2 1/2" plain or fluted cutter. With half of the rounds, cut a hole from the middle of each round with a shaped miniature cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes in preheated 350 degree oven until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
LOVE IN A BOWL 1 Pkg. devil’s food cake mix Prepare the cake mix according to directions on the package and bake in a 13” x 9” baking pan. Cool completely. Break or cut into small pieces – about 1” bites. Prepare the chocolate pudding according to directions on the package. Whip the cream with the sugar until stiff peaks form. In a trifle bowl, layer half of the cake bites, then a layer of pudding, then whipped cream. Drizzle with chocolate sauce and sprinkle half of the pecans. Repeat with the remaining cake, pudding and whipped cream. BUFFALO CHICKEN DIP Enjoy this perfect game-day dip for the New Year's Bowl Games or the Super Bowl. 4 Boneless chicken breasts Place chicken breasts in skillet, add water and a sprinkle of salt, and simmer until meat is done. Remove chicken breasts to a plate and cool. Chop meat finely. Saute celery in butter until tender. Place cream cheese, salad dressing and Tabasco in large bowl and beat until smooth and fluffy. Fold in chicken and celery. Spread in baking dish that has been sprayed with cooking spray. Bake at 375 degrees for 30 – 35 minutes until bubbly. Serve with assorted crackers and crisp raw veggies. NANNY’S LIZZIES I always looked forward to my mother-in-law making her famous 'Lizzies' each Christmas. The recipe makes a lot, but you may bake as many as you want, keeping the dough in the refrigerator to use as needed over a couple of weeks. 6 Cups pecans, chopped Combine chopped fruits and nuts in large bowl and dust with ¾ cup flour. Set aside. Cream butter with brown sugar until light. Add eggs, beating well. Sift together flour, soda, spices and salt. Add to creamed mixture, combining. Add milk and orange juice, mixing until smooth. Fold in floured fruits and nuts mixing to make a stiff dough. Drop by teaspoonfuls onto cookie sheet that has been sprayed with cooking spray. Bake at 325 degrees for 12 – 15 minutes. These are one of our favorite Christmas memories!
CODY’S CINNAMON ROLL CASSEROLE 2 Boxes of 4ea. bakery cinnamon rolls Amply butter large casserole dish to prevent sticking; tear cinnamon rolls into bite-size pieces into the casserole. It should be filled about ¾ full. Allow cream cheese and butter to soften to room temperature so that it can be easily mixed. Beat together eggs and half-&-half until well mixed. Combine with cream cheese and butter. Add salt and vanilla. (Mixture will be a bit lumpy.) Pour over broken cinnamon rolls. At this point, you may cover casserole and refrigerate overnight. Bake at 350 degrees for 30 – 40 minutes or until puffy and golden. Allow to cool slightly. Cut in squares and drizzle with icing made with powdered sugar and a bit of milk. STUFFED TEX-MEX BURGERS These spicy burgers are especially tasty on cooler autumn evenings or for tailgating or game-watching parties. We love them topped with shredded lettuce, sliced tomatoes and guacamole! 1 ½ Lbs. ground beef Mix ground beef, onion, olives, salsa, chili powder and fajita seasoning. Shape mixture into 12 thin 4” patties. Fold cheese slices into quarters and place equally on 6 of the patties. Top with remaining 6 patties, pressing edges to seal cheese inside. Grill on covered grill over medium-high heat for 4 – 5 minutes on each side or until done. DO NOT press down on burgers while grilling. BORDER SAUCE FOR BURGERS ½ Cup sour cream Mix all ingredients together. Cover and chill until ready to use on burgers. AUTUMN ORANGE-CRANBERRY SPREAD 1 8-oz. package cream cheese Soften cream cheese to room temperature in medium bowl. Heat orange juice to just below simmering point and pour over dried Mix cream cheese and softened cranberries and juice. Add grated zest, nuts and brown sugar. Use additional orange juice as needed for spreading consistency. Adjust sweetness to taste. Refrigerate until ready to serve on sliced green apples or buttery crackers. Makes about 1½ cups. SUMMER BLUEBERRY COFFEECAKE Fresh summer blueberries are abundant for making this delicious coffeecake. It's perfect for breakfast with a cup of coffee, but it's also a rich, tasty dessert with a dollop of whipped cream or a scoop of vanilla ice cream. 1 Cup & 2 Tablespoons Butter, Softened (Real Butter) TOPPING ¾ Cup Chopped Pecans Whip first four ingredients with electric mixer. Then add the remaining ingredients except blueberries. Mix well. With a spoon, carefully fold in blueberries. Pour batter into a 10” x 16” baking pan that has been coated with cooking spray. Mix topping ingredients and sprinkle over batter. Bake at 350 degrees for approximately 1 hour or until cake springs back and feels firm when touched in the middle. Cool in pan at least 1 hour. Cut in large squares to serve. Individual squares freeze well wrapped tightly in Saran wrap. 12 Large Servings CRUNCHY ROMAINE TOSSED SALAD We got this recipe from a fellow innkeeper/friend. This cold, crisp, colorful salad is the perfect accompaniment for grilled steaks or chicken. We add twice-baked potatoes and our favorite bakery rolls for an easy summer supper. 1 Cup chopped pecans Brown nuts and noodles in butter; drain and cool on paper towel. Combine other ingredients; cover and refrigerate. Sweet and Sour Dressing Blend all ingredients together. Refrigerate. Add noodles and nuts to salad just before serving. Mix dressing and pour over, tossing to coat well.
ORANGE JULIUS Remember ordering a frosty "Orange Julius" and how good it tasted on a hot summer day?? Well, here's the recipe so you can make your own!! It will be a refreshing treat for the warm days ahead. ¼ Cup sugar Mix all ingredients in blender pitcher. Blend on high until well mixed and frothy. Serve immediately.
"Bunny Food" Carrot Souffle. Here's a wonderful addition for your Easter feast menu... delicious and colorful with ham or lamb, and almost more like a dessert than a vegetable.
Place carrots in medium saucepan and cover with water. Bring to boil. Cook 45 minutes or until very tender. Drain. Process carrots in food processor until smooth. Add eggs and remaining ingredients and pulse in processor until mixed. Spoon into a buttered 1-quart baking dish. Bake at 350 degrees for 45 minutes or until puffed and set. Dust top with powdered sugar. Serve immediately.
St. Patrick's Day Cakes Named after the patron saint of Ireland, these little iced sponge cakes were traditionally baked in three-cornered tins to represent shamrocks. 2 Cups all-purpose flour Sift dry ingredients together. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla extract to milk and beat into egg mixture alternately with sifted dry ingredients. Beat until smooth. Spoon batter into paper-lined muffin cups. Bake at 350 degrees for 15 - 20 minutes or until light golden. Watch cakes carefully so they do not get too brown. Cool on wire rack. Make a simple glace icing with confectioner's sugar and milk. Reserve a bit of icing. Coat the teacakes with the remainder and allow to set. Color the reserved icing with green coloring and spoon into an icing bag. Pipe a small shamrock in the center of each cake. Makes 1 dozen
CUPID'S COCONUT CAKE The way to your Valentine's heart could be this decadent, creamy coconut cake! It's outrageously and sinfully rich, but tastes like heaven. 1 Box Duncan Hines French Vanilla Cake Mix Spray large pyrex baking dish (larger than 9 x 13”) with cooking spray. Mix above ingredients. Pour into pan and bake at 350 degrees for 30 minutes or until cake pulls away slightly from pan and is light golden. 1 Box (1-lb.) powdered sugar Mix all ingredients except coconut. Beat with mixer until fluffy.
CABBAGE & HAM SOUP Enjoy this hearty soup on chilly January evenings as you plan your Spring getaway to Bartee Meadow! In soup kettle, melt butter and sauté the onion, celery and pepper until just tender. Lower heat and sprinkle in flour. Blend into butter and vegetables. Slowly add boiling water, stirring to blend. Add cabbage, ham, bay leaf, salt, pepper and sugar. Simmer 10 – 12 minutes or until cabbage is tender. Remove bay leaf and remove kettle from heat. Add sour cream, stirring to mix well. Return to low heat. DO NOT allow soup to boil. Just before serving, stir in vermouth and sprinkle with fresh parsley. Serves 4.
HEAVENLY CRANBERRY RELISH 2 Lbs. fresh cranberries, washed and culled Spray large baking dish with cooking spray. Spread clean cranberries in dish. We hope that you'll enjoy this delicious and easy Baked Cranberry Relish with your holiday dinner. It's also wonderful as a spread for those favorite cold turkey sandwiches later.
PUMPKIN DESSERT SQUARES
Mix until crumbly. Press into bottom of 8” x 8” square pan that has been sprayed with non-stick spray. Bake 10 minutes in 350 degree oven. Cool. 1 Can pumpkin Beat all together. Pour over cooled crust. Bake in 350 degree oven for 20 minutes. ½ Cup pecans, chopped Sprinkle over top of dessert. Return to oven and bake 30 minutes more. Cool. Cut into squares and serve with a dollop of whipped cream.
OKTOBERFEST MUFFINS These rich, tasty muffins are easy and quick to make and are great with hearty autumn soups and stews. Leftovers freeze well. 2 Cooked bratwurst, casings removed Chop bratwurst into tiny pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst. Stir in beer just until dry ingredients are moistened. Spray muffin pan with cooking spray. Fill muffin cups two-thirds full. Bake at 400 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm with butter. Makes 18 muffins.
POTATO BREAKFAST PIE 3 Cups frozen shredded hash browns Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of a 9” pie pan that has been sprayed with cooking spray. Drizzle with melted butter. Bake at 425 degrees for 25 minutes or until lightly browned. Cool 10 minutes. Combine ham, cheese, green onion and bell pepper and spoon into potato shell. Beat together eggs, and remaining ingredients and pour over ham and vegetable mixture. Bake at 350 degrees for 25 – 30 minutes or until set. Let stand 10 minutes before slicing. Serves 6 – 8.
CRAWFISH & WILD RICE SALAD Here's a perfect cold salad for hot August days. Add some fresh fruit and muffins or French bread for an easy and light lunch or supper. 1 Cup raw wild rice DRESSING Cook rice in lightly salted water until done. Spread on cookie sheet to dry. Add mixed dressing to rice and mix while still warm. Place rice in large bowl and mix in all remaining ingredients. Taste and adjust seasonings. If a bit more dressing is needed, add 2 ounces of good Italian salad dressing. Chill in refrigerator until ready to serve. Present on cold plates on a bed of field greens. Serves 4. Cold Marinated Vegetables This platter of marinated vegetables is cold and colorful for your summer table and is an easy, no-cooking change from the usual tossed salad accompaniment. You and your kitchen can keep your cool! ½ Cup white wine vinegar Whisk together vinegar and oil. Add mayonnaise and mustard, salt and garlic powder and continue to whisk. Fold in grated egg and onion.
Drain and rinse all vegetables. Arrange carefully in air-tight refrigerator container. (Keep types of vegetables separate; do not mix.) Pour half of marinade over vegetables, cover and refrigerate. Also refrigerate balance of marinade. When ready to serve, arrange vegetables on platter and spoon balance of sauce over all. Garnish with paprika and fresh parsley. This dish is limited only by your imagination. We have used button mushrooms, slices of crisp red, yellow and green bell pepper, lightly steamed and chilled yellow and zucchini squash and broccoli in addition to the canned vegetables.
OUR HOMEMADE BARTEE BISCUITS They're delicious any time of year, but are especially good with fresh summer peach preserves or strawberry jam!! Preheat oven to 475 degrees. Spray an 8-inch round cake pan with cooking spray. In medium bowl, mix self-rising flour with salt and baking soda. Add 3 tablespoons cold butter and cut it in with a pastry blender or work with your fingertips until the lumps are no larger than small peas. Stir in buttermilk and let it stand 2 or 3 minutes. Dough will be very wet. Pour all-purpose flour into a shallow plate. Flour hands well. Scoop up about 2 tablespoons of dough into the flour. Sprinkle more flour over the dough. Gently pick up the clump of dough and shape it into a soft round by passing it quickly from hand to hand. Place it in the middle of prepared pan (dough will spread out) Shape 9 more biscuits the same way with remaining dough. Brush tops with melted butter and bake 16 to 18 minutes or until biscuits are evenly golden brown. *Note: These biscuits are best made with a “Southern” low-protein flour like White Lilly or Martha White. If you use a higher protein national brand such as Gold Medal, increase the quantity of buttermilk to 1 ¼ to 1 ½ cups.
LAZY ISLAND DIP Try this delicious dip or spread with a tangy, tropical taste... perfect for summer cookouts and parties! Mix cream cheese, mayonnaise and soy sauce, stirring until smooth. Stir in cheddar cheese, pineapple, almonds, green pepper and onion. Flavors blend better if dip is refrigerated overnight before serving. Delicious with crisp celery sticks or as a spread on your favorite crackers. CHICKEN & WILD RICE SALAD 1 Box Uncle Ben's Original Wild & White Rice Mix Skin and de-bone chicken. Coarsely chop meat. Coarsely grate orange peel, then juice the orange, removing any seeds. Combine the juice with canola oil. In a large bowl, combine cooled rice, chicken, orange peel, green onions, pecans and raisins. Pour combined juice and oil over all. Cover and refrigerate until chilled. Serve on a bed of fresh field greens drizzled with your favorite dressing. This savory salad is delicious with tiny blueberry muffins and iced mint tea for a light and tasty lunch on a warm spring day!
FILLETS OF BEEF WITH RED PEPPER BUTTER These delicious, tender oven-broiled fillets with savory red-pepper sauce are perfect for early spring patio suppers! Just add a crisp salad, stuffed baked potatoes, and some crusty bread. We like to end this meal with cold, fruity sorbet and our favorite shortbread cookies. ½ Cup butter, softened Combine first four ingredients, stirring well. Shape into 4 (2-inch) rounds on a wax paper-lined baking sheet; cover and refrigerate 1 hour or until firm. Place fillets on a rack in broiler pan. Broil 6 inches from heat with oven door partially open for 6 minutes. Turn fillets over, and top each with a butter round. Broil 6 to 7 minutes or to desired degree of doneness. Turn fillets over, and transfer to a serving platter. Top with remaining butter rounds. YIELD: 2 servings.
CUPID’S DELIGHT 2 8-oz. cream cheese, softened Begin this recipe 3 days before you plan to serve it. Place raisins in a small bowl; pour coconut rum over raisins. Stir softened cream cheese until smooth and fluffy. Add soaked raisins and any unabsorbed rum. Stir into cream cheese. Add chocolate chips, pecans and confectioner’s sugar. Stir until well-mixed. Shape into a ball and roll in chocolate shavings or sprinkles. Wrap tightly in plastic wrap and refrigerate overnight. Serve with gingersnaps and/or red apple slices. Yummmmm!
FRENCH MARKET SOUP This hearty stew-type soup is the perfect warmer for cold January evenings. Serve with a winter salad, hot buttered French bread and a light fruit dessert. 2 Cups assorted peas & beans (we use a packaged 10-bean mix), washed 1 28-oz. can stewed tomatoes, undrained 1 Lb. sliced smoked sausage Before serving, add ½ cup red wine and ½ cup chopped fresh parsley. Taste and As with most soups, flavor improves with age. This is best served after having been made the day before! Serves 10. Freezes well.
A delicious dessert for a cold winter evening! Serve warm with a steaming mug of homemade cocoa. CINNAMON PUDDING CAKE
Mix all ingredients together and blend well. Pour into a buttered 13" x 9" baking dish. Then, prepare topping as follows. 2 Cups brown sugar Combine ingredients in a saucepan and bring to a boil stirring. Pour mixture slowly and evenly over the unbaked cake batter. DO NOT STIR. Bake at 350 degrees for 25 minutes. Serves 12
Here's an old, third generation family recipe that's a must for our holiday table. These basic, humble ingredients and simple preparation result in a tasty and heavenly confection that we hope will become one of your thanksgiving favorites, too! THANKSGIVING RAISIN PIE 2 Cups dark raisins Mix in bowl and set aside. 1 Cup sugar Mix sugar, butter and egg yolks; stir well. Add vanilla to taste. Combine with raisin mixture and stir to combine thoroughly. Beat egg whites until stiff. Fold into raisin mixture. Divide between two unbaked pie shells. Bake at 350F for 1 hour. Cool completely. Delicious with fresh whipped cream! Makes 2 pies
Here's a great use for any late zucchini from your autumn garden. This dense, moist spicy bread is wonderful with afternoon tea or coffee or buttered and toasted for breakfast. VISTA'S ZUCCHINI BREAD 3 Eggs In a large bowl, beat eggs, sugar, oil and vanilla until well mixed. In a separate bowl, sift flour, soda, salt, baking powder, cinnamon and nutmeg. Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans and pudding. Pour into two greased and floured 9 x 5 x 3 loaf pans. Bake 1 hour at 350 degrees or until a toothpick inserted in center comes out clean. Freezes well. Makes 2 loaves.
These delicate and decadent Carrot Cake Pancakes will bring a spicy hint of early Fall to your breakfast table. We're sharing this recipe especially for our fellow innkeepers, Pam & Jim, at Salsa Del Salto Bed & Breakfast in Taos, New Mexico. Thanks, guys, for a fabulous vacation!! Carrot Cake Pancakes: In a large mixing bowl, sift together the flour, baking powder, salt, baking soda, sugar and cinnamon. In a smaller bowl, beat the eggs, then stir in the buttermilk. Add the egg mixture to the dry ingredients, mixing well. Add the oil and continue to mix until smooth. Set the batter aside and let stand at room temperature for at least 1 hour. When the time has elapsed, fold in the grated carrots and the nuts. Heat a lightly buttered griddle over medium-high heat. Spoon 2 tablespoons of the batter into the pan for each cake. Cook until bubbles appear on the surface. Flip and cook on the reverse side until cakes are golden-brown and all of the batter is used. Makes 10 - 12. Cinnamon syrup 1 Cup sugar Combine all in saucepan, and heat, stirring until bubbly. Cook until slightly thickened (and your kitchen is filled with that tantalizing smell!!) Pour into serving pitcher and drizzle over carrot pancakes. Also wonderful on anything apple!
We can make it through the heat of August with this tropical chiller that's quick and easy to whip up in the blender. It's a great party-starter or perfect for Bartee Meadow August Slush: Combine all ingredients in blender and pulse until "slushy". You may add a splash of coconut rum for a little kick. Pour into frosted glasses and garnish with a slice of lime.
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