Category Archives: FRUIT

Greek Yogurt And Sugar-Free Polaner Marmalade And A Surprise

https://polanerspreads.com/about/ “…Fueled by the popularity of its famous, “Don’t DARE call it jelly!®” TV advertising campaign, Polaner All Fruit quickly became and still remains more than 30 years later a staple in America’s homes. Made from the finest fruits and sweetened only with fruit and fruit juice, Polaner All Fruit is truly one of America’sContinueContinue reading “Greek Yogurt And Sugar-Free Polaner Marmalade And A Surprise”

Beefless Tips And Collards For Africa

BEEFLESS TIPS AND COLLARDS FOR AFRICA The universe won’t hand over it’s plant-eating animals to satisfy the African flesh and blood lust. Oh my God these collards are animal-free? No way! Special recipe designed for Africa with a conscience – Africa forever in my soul! I didn’t have to eat you! Thank God for that!ContinueContinue reading “Beefless Tips And Collards For Africa”

Pickled Orange Rind Sticks

Pickled Orange Rind The last time I made orange rind strips I did so for drying purposes. When dried I packed them up, stored them at room temperature and saved them for future use. They were good and, in a liquid, reconstituted to a nice chew. Steve brought a few big oranges home last weekContinueContinue reading “Pickled Orange Rind Sticks”

Cocoa Coffee Mousse Cake

COCOA COFFEE MOUSSE CAKE I was looking for light compared to traditional homemade weight cake which is heavier than store bought or box cake and I developed it in this easy to make eggless mousse delight. Iced with a COCOA COFFEE WHIP TOPPING. Served with a CHERRY BERRY GEL SAUCE! I said make my dayContinueContinue reading “Cocoa Coffee Mousse Cake”

AFC Strawberry Roasted Pepper Jam

AFC STRAWBERRY ROASTED PEPPER JAM If you want to impress your guests, this is the way to do it. Fresh strawberries, roasted peppers in dry red wine and brown sugar with a little wine vinegar to help in the preservation process and you’ve got a winner! It makes a lot and doesn’t cost much, butContinueContinue reading “AFC Strawberry Roasted Pepper Jam”

AFC SOFT-CRUSTED FRESH NECTARINE PIE

SOFT-CRUSTED FRESH NECTARINE PIE A new way to consider pie crust. Why not add a bit of air? Fresh sliced nectarines with coriander and lime baked in a spicy orange soft-crusted pie. Youch!! Makes 1, 9 inch pie with top and bottom crust Preheat oven to 375 degrees NECTARINE FILLING: 6 lg. or 8 sm.ContinueContinue reading “AFC SOFT-CRUSTED FRESH NECTARINE PIE”

AFC Red Velvet Chiffon Cupcakes

RED VELVET CHIFFON CUPCAKES My first attempt at using boxed cake mix minus the eggs was a success. Substitute applesauce for the oil and JUST EGG made from plants. I also added 2 teaspoons of baking soda. A little lighter and more airy than bakery style. Filled with a cocoa and maraschino cherry cream toppingContinueContinue reading “AFC Red Velvet Chiffon Cupcakes”

Smoky Blueberry Beet Preserves

SMOKY BLUEBERRY BEET PRESERVES Fresh blueberries combined with beet juice, grape and cranberry juices, Balsamic vinegar, sugar, liquid smoke and a bit of orange. Why buy your jams and preserves to serve at your restaurant, when it’s so much easier and tastier to make your own – less expensive too! Be unique, your customers willContinueContinue reading “Smoky Blueberry Beet Preserves”

Smoky Cherry Balsamic Sauce

SMOKY CHERRY BALSAMIC SAUCE When you find a sauce that can be used with savory plus sweet dishes, and both applications produce moans of pleasure from your guests, then you’ve hit a culinary jackpot! Smoky Cherry Balsamic Sauce is one of those rare sauces! Makes 6 cups 2, 12 oz. bags froz. pitted red cherries,ContinueContinue reading “Smoky Cherry Balsamic Sauce”

Sweet And Sour Baked Bean Soup

SWEET AND SOUR BAKED BEAN SOUP Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean and seasoning ingredients in such a way that we don’t depend on bouillon for every soup we make. This is a large can soup developed for restaurant and home use.ContinueContinue reading “Sweet And Sour Baked Bean Soup”

Making Orange Rind Matchsticks

MAKING ORANGE RIND MATCHSTICKS The next time you peel an orange to eat, save the peel, especially if it’s a thick peel. Why waste all that flavor when you can prepare it to use as a condiment/seasoning/flavoring in many dishes. All it involves is removing the pithe (white part of the orange peel) from theContinueContinue reading “Making Orange Rind Matchsticks”

Preserving Bananas

Steve told me how to do this years ago. He discovered it by accident, trying to keep bananas from rotting so quickly. It works every time. I don’t know the science behind it, but the proof is in the result. This is what you do: When you bring a bunch of bananas home from market, ratherContinueContinue reading “Preserving Bananas”

AFC Persimmon Tonic Water Dressing

AFC PERSIMMON TONIC WATER DRESSING © A simple, creamy, light, rich, persimmon salad dressing with the uncanny ability to make all the ingredients in your salad shine – a blessing. For special occasions when you are out to IMPRESS! Oh, and the surprise ingredient? Diet Tonic Water. Wow. It works. Perfect for fruit salads! MakesContinueContinue reading “AFC Persimmon Tonic Water Dressing”

Removing Pesticides From Fruit

Your Fruit Is Covered With Nasty Pesticides: Scientists Have Discovered the Best Way to Wash Them Off Kate Sheridan,Newsweek Wed, Oct 25 2:45 PM EDT A common kitchen product could supercharge fruit-washing protocols. A new study, published in the Journal of Agricultural and Food Chemistry on Thursday, found that baking soda could remove far more pesticide from the surfaceContinueContinue reading “Removing Pesticides From Fruit”

Leslie’s Watermelon Mint Martini

At Tick Tock Tavern in Cleveland, Leslie often makes up special drinks for special customers. This one we titled Leslie’s Watermelon Mint Martini. Wow, so good, refreshing, soothing. In blender add: Stolichnaya vodka fresh watermelon (no rinds) fresh mint raspberry flavor ice Blend till frothy. Pour into martini glass. Garnish with fresh watermelon wedges andContinueContinue reading “Leslie’s Watermelon Mint Martini”

Discoloration Prevention

This is an easy one. Tired of seeing your apple cubes and banana slices turn brown right before your eyes, before you’ve hardly finished cutting them? Here’s a solution that works. Combine the juice of 1-2 oranges (fresh) in bowl with a strong sprinkling of turmeric. Stir to dissolve. Then as you cut the fruit,ContinueContinue reading “Discoloration Prevention”

Thick Lime Cream Sauce – how to make

THICK LIME CREAM SAUCE A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes! Makes 2-1/3 cups 3/4 c. Rich’s RICHWHIP Non-Dairy Topping, thawed and whipped into firm peaks 12.3 oz. pkg. extra firm silken tofu, rinsed and broken into smaller piecesContinueContinue reading “Thick Lime Cream Sauce – how to make”

STRAWBERRY MIMOSAS

Okay, it’s that time of week again. Our day off. I stuck with the juicing. I’m not quite organized with it, and I’m not even sure if I want to be so structured that I begin to resent it. Let me just say that I’m juicing, not every day, but close. We don’t always haveContinueContinue reading “STRAWBERRY MIMOSAS”

SHARON’S ORANGE TEA

SHARON’S ORANGE TEA Vodka, Marsala wine and champagne over ice with fresh squeezed orange juice. Skewered with fresh lime and pitted sweet red Bing cherries! Cheers! Makes 1 For each Sharon’s Orange Tea: tall glass with ice cubes 1 shot vodka 1 shot Marsala wine 3 shots fresh squeezed orange juice, strained to remove pulpContinueContinue reading “SHARON’S ORANGE TEA”

MOSCATO GRAPE SAUCE

MOSCATO GRAPE SAUCE from SECRET ASIAN WOMAN Sauce Collection Use to sauce veggies and veg meats. Also makes an elegant salad dressing for greens, fruit and veggies! Makes 3-1/4 cups 1 lb. sweet red seedless grapes, about 2-1/2 c. 2 c. water 1/3 c. sugar 1/2 t. sea salt 1 c. Moscato wine (white semi-sweet)ContinueContinue reading “MOSCATO GRAPE SAUCE”

SESAME PRUNE SAUCE

SESAME PRUNE SAUCE Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious! Makes 4-1/2 cups 14 oz. can Roland’s Classic Coconut Milk (high fat content is why we use Roland’s – thick is what we want), at room temperature 1 c. shelled walnuts 1 t. sea salt 12.3 oz. Silken extra-firm tofu,ContinueContinue reading “SESAME PRUNE SAUCE”

PINEAPPLE PINE NUT DRESSING

PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups 1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water 1/2 c. pineContinueContinue reading “PINEAPPLE PINE NUT DRESSING”

How To Make: BAKED MCINTOSH APPLESAUCE

BAKED MCINTOSH APPLESAUCE McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that? Makes 2-1/2 cups Preheat oven to 350 degrees 3 lb. bag McIntosh apples 1/4 c. water Wash apples, then cut a thinContinueContinue reading “How To Make: BAKED MCINTOSH APPLESAUCE”

SQUEEZING LEMONS AND LIMES

SQUEEZING LEMONS AND LIMES Always squeeze lemons and limes into a cup or bowl, then remove the seeds and add juice to the recipe. If squeezed into the hand to let the juice run through the fingers, the possibility always exists that a seed will slip through too, unbeknownst to you, until one of yourContinueContinue reading “SQUEEZING LEMONS AND LIMES”

SEEDING AN AVOCADO

SEEDING AN AVOCADO. Using a long, sharp knife, cut lengthwise (from tip to tip) all around the avocado, through the skin and far enough into the meat to touch the seed. Insert blade of knife into the cut you’ve made, then twist the knife to separate the two halves. Take the knife and smack the sharpContinueContinue reading “SEEDING AN AVOCADO”

LEMON OR ORANGE ZEST

LEMON OR ORANGE ZEST The zest of a lemon/orange is the outer most layer of the peel (skin) of the lemon without any white part that is found underneath the peel (the pith). If you have a very sharp potato peeler, you can peel the zest off with that, if not, use a sharp knifeContinueContinue reading “LEMON OR ORANGE ZEST”

FRESH SQUEEZED ORANGE JUICE

FRESH SQUEEZED ORANGE JUICE. When called for in a recipe, please do not substitute frozen concentrate, bottled, or juice from a carton. Use only that which you squeeze from the orange yourself. Frozen orange juice and other premixed orange juices contain added vitamins that can be tasted in a recipe–especially when sauteing with it.