Beat the Heat Snow Cone Syrups and Peach and Tutti Fruitti Smoothies

This summer heat is really taking it's tole on many of us. With school back in, these syrups are a really treat to use on snow cones for the kids to cool down after school!

Snow Cone and Slushie Syrups

Lemon: 1 Cup Lemon Juice (fresh) + 1 Cup Sugar

Peach~Mango: 1 Cup Peaches (fresh or frozen) and 1/2 cup Mango mashed + 1 Cup Sugar + 1/3 Cup Water

Cherry: 1 Cup Cherries, pitted + 1 Cup Sugar + 1 Cup Water

Watermelon: 4 Cups Watermelon Juice + 1 Cup Sugar

Add selected ingredients in a sauce pan. Heat on medium high and mash the fruit with a spoon or potato masher while mixture comes to a boil.

Boil syrup over medium high heat, watching carefully so it doesn't boil over. Boil for 5-10 minutes, or until syrup starts to thicken.

Remove syrup from heat and pour through a strainer and into a bowl.

Place bowl in the fridge for 2-3 hours or until completely chilled. Then transfer the finished syrup into a squeeze bottle. Store in the fridge for up to 2 months.

Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Tutti-Frutti Smoothie

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.

March Food In Jars Mastery Challenge ~ Jellies and Shrubs

A group of us are participating in the Food In Jars Mastery Challenge hosted by Marisa at Food in Jars. The March challenge was Jelly or Shrubs.

While just about everyone gets the concept of jams and jellies, Shrubs were a mystery to me even though I did bartend for a while. They were not popular back then, or the places I worked were not "upscale" enough to know about them. They are a very old concept from the days before refrigeration, but shrubs are making a comeback! 

So, what does the word, shrub, mean, exactly? Michael Dietsch explains in rich detail the history of shrub-making, which dates way beyond Colonial times, in the pages of his recent book, Shrubs: An Old Fashioned Drink for Modern Times. A shrub is basically fruit, or even vegetables, combined with two other components: sugar and vinegar. After the correct ratio of those ingredients integrate over a little time, the result is a perfect balance of tartness, sugar, acidity, and texture. Shrubs are mouth-watering and concentrated, and they taste amazing when combined with soda, water or integrated into a cocktail.

I stuck with jelly since none of my gang would even begin to try the shrubs. It would be a waste and a shame to make a product to take a picture of and throw it away. I'll wait until our Adult Easter Egg Hunt ~ Spring Fling Party to make some Shrubs and get the big kids to try them! I'll keep you posted!

Check out our results!
Click the links below the pictures for the recipes:

Satsuma Mandarin Orange Pepper Jelly  - Mary Marshall -
Cooking with Mary and Friends
Recipe

Balsamic Vinegar Jelly with Onions Seeds - Sue Harris -
Jams 'n' Pans
Recipe

Cantaloupe, Orange and Coriander Shrub - Pamela Gram -
The Pitt Stop BBQ, LLC
Recipe

Pepper Jelly - Anne Marshall-Candeloro
Recipe

Pomegranate Molasses Shrub - Nikki Carriere
Recipe

Porter Beer Jelly - Sue Burns -
It's Ok to Eat the Cupcake
Recipe 

Mango, Szechuan Peppercorn, Kaffir Lime Leaf Shrub -
Tami Young -
Recipe

Cherry Jelly - Lynn Vining -
Southern with a Twist
Recipe

Mama's Margaritas

Since it is National Margarita Day, I decided to take Mama's Daiquiri recipe and change it up a little. Mama's Margarita... in a Martini Glass! :-)

Judy’s Lemonade Margaritas

1 12oz can frozen Lemonade Concentrate
1 6oz can frozen Limeade Concentrate
1 liter Sprite
1 fifth Tequila

Mama's Method...

Mix ingredients in gallon pitcher. Freeze until slushy (at least 24 hours).To serve: Stir with large metal spoon (mixture will freeze on top, but the center will be soft). Spoon into plastic glass. Serve with 'spoonstraws'.


Optional Method (pictured)

Mix the lemonade, limeade and tequila in a gallon pitcher until well combined. Pour in Sprite slowly. Gently stir. Pour over ice into salt rimmed glasses. Garnish with a lime twist.

 Artland Polka-Dot 4-Pc. Martini Glass Set (Google Affiliate Ad)

Watermelon Cooler

The hubby brought home a big watermelon for the 4th of July and put it in the frig. I was just going to slice it up, when I remembered the watermelon coolers! Well, we had some that could drink and some that couldn't. So, I made up two different versions of this yummy cooler!

Kid-Friendly Version

4 cups chopped watermelon
1/3 cup Strawberry Sugar-Sweetened Drink Mix

Blend ingredients in blender until smooth. Divide evenly in 4 glasses. Add a splash of 7up or Sprite... Serve over ice. Garnish with melon cubes and mint.

Adult Version

4 cups chopped watermelon
1/3 cup Strawberry Sugar-Sweetened Drink Mix
4 oz Triple Sec
4 oz Vodka
Splash of Lime 

Blend ingredients in blender until smooth. Divide evenly in 4 glasses. Add a splash of 7up or Sprite... Serve over ice. Garnish with melon cubes and mint.

Dirty Bananas and Waikiki Muffins

I'm helping my friend Michele at La Belle Cuisine celebrate a milestone on her website and Facebook page breaking 2000+ fans! We foodies are whipping up some treats and taking them over for the all day party bash! Come visit Michele on her website or 'like' La Belle Cuisine on Facebook and...

"Laissez Les Bon Temps Roulez"!!!

Dirty Banana

1 cup chocolate ice cream

2 small, ripe bananas, peeled and cut into chunks

1 cup crushed ice

2 oz vodka or rum

1 oz kahlua

Combine ice cream, bananas, ice, vodka and liqueur in blender or food processor.

Cover; blend until smooth. Pour into glasses. Garnish with banana slice and a pinch of nutmeg.

Waikiki Muffins

1 cup crushed Pineapple
1 (14oz) Orange Muffin Mix
2/3 cup milk
1 beaten egg
~ ~ ~
4 T butter, melted
1/4 cup pecans, finely chopped
1/4 cup coconut, toasted
1 (3oz) cream cheese, softened

Preheat oven to 400 degrees. Drain pineapple, thoroughly and reserve liquid. Combine muffin mix, drained pineapple milk and egg. Stir just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake for 15 - 20 minutes or until golden brown. Combine pecans and coconut in a small dish. Dip tops of warm  muffins in melted butter and then in pecan and coconut mixture. Beat cream cheese with 1 T of reserve pineapple juice until fluffy. Serve with warm muffins.

Strawberries are in!!!

At this time of the year, I'm looking for things to do with fresh fruit and produce. Here are a few recipes from my Mama using strawberries... her favorite!

Strawberry Butter

2 sticks Butter, softened
1 cup 10X Sugar
16 oz fresh Strawberries*

Blend in a blender or processor until very smooth. Store in refrigerator.
*Remember to always taste your berries for sweetness. Some may need more sugar than others.


Fresh Strawberry Dressing

¾ cup sliced ripe Strawberries
2 T light corn syrup
½ cup Sour Cream

Add ingredients to small blender. Mix til smooth. Chill about 1 hour.

Serve over fruit salad. Make about 1 ¼ cups.

French Strawberry Pie (Pictured Above)

1 quart Strawberries, cleaned & stemmed

6 oz Cream Cheese

1 ¼ cups Sugar

3 T Cornstarch

1 T Lemon Juice

1 Pie Crust (9 inch) baked and cooled

Spread cream cheese over the bottom of the pie crust. Select half of the best strawberries and press firmly into the cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 1/2 cups liquid. Mix sugar and cornstarch in saucepan. Gradually stir in berries and juice. Cook over low heat until thick and clear (5 to 6 minutes). Add a little red food coloring. Cool and pour over berries. Chill about 3 hours. Serve with whipped cream.

Strawberry Ice Cream Pie

This is a super easy dessert that only takes minutes to throw together, but taste heavenly! Everyone will think you spent all day making this tasty dessert!

Graham Cracker pie crust

No-Bake Cheesecake Mix
1 1/2 cups milk
1/4 cup strawberry jam
2 cups strawberries ice cream, softened

Combine the cheesecake mix and milk. Blend until thickened slightly. Add ice cram and jam. Combine until smooth. Pour into crust and freeze until set. Set out 15 minutes and cut with a knife dipped in hot water. Serve immediately.



Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.






Cuisinart Smart Stick Stainless Steel Hand Blender & Chopper (Google Affiliate Ad)

Spring Fever

Since we brought our new dog home, I've had no choice but to spend more time outside. YAY! She is a German Pointer and is very laid back, but she really needs a lot of exercise so she doesn't get bored. I haven't been able to cook as much as I'd like, but I've started taking the camera out on our walks. I've been stopping to take a good look around the yard and the fields, noticing what's in bloom and what's budding out... Yesterday I took pictures of the Lemon Balm growing around my fish pond...

If you have your own lemon balm, here are a few recipes for it's use...

Lemon Balm Butter

6 tablespoons butter, softened
2 tablespoons lemon balm, finely chopped
2 tablespoons chives, finely chopped

Combine the butter, lemon balm and chives. Using a piece of waxed paper to help mould, shape into a log. Cover and refrigerate overnight to blend the flavours. May be frozen. Use on seafood or vegetables.

Lemon Balm Spread 

Combine 1/4 cup finely chopped lemon balm leaves, 1 teaspoon lemon rind and   8 oz cream cheese. Use on crackers or to stuff celery sticks.

Lemon Balm Lemonade 

1/2 cup sugar 

3 lemons
1 1/4 cups boiling water
2 large sprigs lemon balm

Peel the rind thinly from the lemons and add, with the sugar, to the boiling water. Stir until the sugar is dissolved and then add the chopped leaves of lemon balm. Cool, then add the freshly squeezed juice of the lemons. Stir well, strain and chill. Dilute to taste with chilled seltzer or soda water and garnish with the lemon curls. Serves 2.

Honey and Lemon Balm Biscuits 

1 cup butter
1 cup honey
3 eggs
3 cups self-raising flour
1 tablespoons milk
2 teaspoons lemon juice
4 springs lemon balm, chopped


Cream the butter with the honey, add eggs, beat well. Add remaining ingredients. Drop by spoonfuls onto an ungreased baking sheet and bake 8-10 minutes at 425 degrees.


Other interesting uses and facts:



It helps relieve anxiety attacks, palpitations with nausea, mild insomnia and phobias, and when used as a sedative it is good for children. It combines well with peppermint to stimulate circulation, and can also be used for colds and flu and is most effective in the early stages of a cold. The tea is used to treat headaches and tiredness, mild depression, laryngitis, colic and dizziness, and is reputed to enhance the memory. It calms a nervous stomach, controls high blood pressure, relieves menstrual cramps, promotes menstruation and treats insomnia. Fresh juice is used to treat goitre and Grave's Disease. It is especially suitable for children, and makes a good substitute for chamomile. A crushed fresh leaf applied to insect bites eases discomfort. As a poultice it treats sores and tumours. In ointment, it is good for cold sores.

Lemon Balm attracts bees to the garden. Use in Potpourri. An infusion of leaves makes a refreshing skin toner and can be used in rinse water for clothes. A stronger infusion makes a good rinse for oily hair. Use as a facial steam for dry skin and to treat acne. Use in furniture polishes, or just rub a handful of crushed leaves on wooden furniture for a beautiful shine. Rub on a fresh leaf to soothe insect bites. Use in sleep pillows, and add to soaps. Used to bathe discharging eyes in puppies. Used to bring down retained afterbirth in farm animals. It has also been used for farm animals for eye ailments, nervous and brain disorders, heart abnormalities, uterine disorders, to increase milk yield and to prevent miscarriage.

Lemon-Lime Daiquiri... Judy's Poolside Lemonade

Here's another one of Mama's recipes from my cookbook. It is also the subject of one of the stories in my short stories collection in the book 'Crazy People'...

Judy’s Poolside Lemonade

  

Mama used to make a big plastic gallon pitcher full of her poolside lemonade in the summertime. She would put it in the freezer and it would turn to slush. It was like a lemon-lime daiquiri, but slushy not icy. She’d get her raft and a big glass of ‘Lemonade’ and float for hours.

  

One hot summer afternoon, Deepy and Charlie were swimming. Mama was floating on her raft soaking up the sun. Her lemonade was over by the side of the pool. Everybody was enjoying the water and the lemonade. About that time Charlie said, “Hey, Uncle!” Mama looked up and Uncle was walking over to her glass. (Uncle never drank that we know of...and didn't approve of such things.) She paddled as hard as she could but he already took a gulp. He set it down and said, “Now, that’s the best lemonade I’ve ever tasted! Got any more?” Mama said, “Well, thank you! But Sorry! That was the last glass!”

The yellow pitcher in the freezer is Mama's Daiquiri Pitcher.

 Judy’s Poolside Lemonade

1 12oz can frozen Lemonade Concentrate

1 6oz can frozen Limeade Concentrate

36 oz 7-Up

1 fifth Bacardi Rum

Mix ingredients in gallon pitcher. Freeze until slushy (at least 24 hours).

To serve:   Stir with large metal spoon (mixture will freeze on top, but the center will be soft). Spoon into plastic glass. Serve with 'spoonstraws'.

Mama's Note: Uncle (Dargan) got to my glass (before I could) by the pool one afternoon…said it was the best lemonade he had ever had…I told him “last glass…sorry!”

Artland Festival 4-Pc. Margarita Glass Set (Google Affiliate Ad)

Sooooo Ready for the Christmas Season!

A Christmas Tree in Every Room!

When I was growing up, each year we had at least two Bar-B-Ques, one at Thanksgiving and one at Christmas. The Bar-B-Que at Thanksgiving was on Saturday and was for all the employees and business associates of Mama and Daddy. The one at Christmas was on Christmas Eve and was for family and friends. We had about a hundred people at each. We would spend all week getting the house ready and two days getting all the food ready. Mama would take some of the guys from the shop (Central) and put them to work at the house. One year, Al Miller (a young black guy that worked at Central) told Mama, “You’ve owned slaves before, Haven’t you?” It was always a busy and exciting time.

At one of the Christmas Bar-B-Ques, someone came out of the bathroom and I heard, “Oh my goodness, she even has a Christmas tree in the bathroom!” Mama had a Christmas tree in every room. The kitchen... living room... bathrooms... bedrooms... everywhere... We kids even had our own trees in our rooms. The trees ranged in size from 2 feet to 6 feet. Mama had a tree with seashell ornaments. One had dove ornaments. One had all homemade ornaments. One had all Victorian ornaments. One had all red and white ornaments. One had all Santa ornaments. She had a tree made of holly decorated with ornaments. She even decorated some of the houseplants!

Mama loved it. Holidays were another reason for parties, gifts and food with family and friends! Christmas was especially magical. Mama went all out. I remember one year Mama came home with Christmas sweatshirts. Mine read, ‘I Believe in Santa Claus.' Mama’s read, ‘I Want It All.' Charlie’s read, ‘Bah Humbug!’ Mama’s one requirement for Christmas morning presents was that you believe in Santa. Mama and I even had our picture taken with Santa.

One year when Charlie was about 6 years old, he came in and told Mama that there was no Santa Claus. She questioned him and then called everyone in the room. She said, “Listen up! Charlie has come in with the idea that there is no Santa Claus! That is not true! There is a Santa and anyone who does not believe in him...well, Santa won’t bring them presents. Is that clear? And I mean it! Clear?” Well, later Mama pulled us (except Charlie) aside and said that it didn’t matter who Santa Claus was or where the presents came from. It was the love and giving of the Christ-mas season. But the presents did come and as long as we said we believed we’d get presents. It didn’t matter if we were married or 50 years old, Santa would always come for us. What a concept! And she meant it. Jim and I got married (now my ex-husband) and she told him the same thing. That first Christmas, Santa brought Jim a recliner! The next year Jim told Mama at Christmas time, “I believe!”

Ice Box Fruit Cake

My Mama made this every Christmas! I can remember sneaking in the frig and cutting a sliver off. It is so rich all you need is a thin slice... so this 'cake' goes a long way!

1 (12 ounce) package vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 (4 ounce) jar maraschino cherries, drained and halved
2 cup chopped pecans

In a medium bowl, stir together the pecans, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.

Line a loaf pan with plastic wrap and place dough inside. Refrigerate overnight or until the cake is set and all the milk is absorbed.


Colonial Hot Buttered Rum
This recipe is hundreds of years old... dating back before Colonial Times!

2 cups brown sugar

1/2 cup butter

1 pinch salt

2 quarts hot water

3 cinnamon sticks

6 whole cloves
2 cups rum

1 cup whipped cream
ground nutmeg to taste

Combine brown sugar, butter, salt and water in a 5 quarts slow cooker. Add cinnamon and cloves. Cover and cook on low for 5 hours. Stir in rum.

Ladle from slow cooker into mugs and top with whipped cream... dust with nutmeg.


Eggnog Cake

You've got to have some eggnog handy for this one at this time of year!

Some of the famous Rimini Eggnog would make it even better! Illegal but better! LOL

1 (18.25 ounce) yellow cake mix

1 cup eggnog

3 eggs

1/2 cup butter, softened

1 teaspoon ground nutmeg

Glaze:

2 cups 10X sugar

2 tbsp eggnog

In a mixing bowl, combine the first five ingredients. Mix. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.

Combine sugar and eggnog. You may need to add more eggnog to get it to the consistency you want. Spoon over cake.

Judy's Red Velvet Cake

There is no getting away from making this cake that Mama made famous in these parts. This is the most flavorful, moist and delicious cake I've ever made. I will say that to make this like Mama, you HAVE to follow the directions word for word... FOLD do not beat with a mixer at the end. It makes the cake dense and hard.

1/2 cup shortening

1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean.

Icing:

1/2 cup butter, room temp
8-ounces cream cheese, softened
1 box powdered sugar
1 teaspoon pure vanilla extract

Whip together until creamy. Spread on cake. Garnish with chopped pecans if desired.

Beat the Heat Recipes

With the heat index this past few weeks reaching triple digits, I've been looking for things to make that won't heat up the kitchen. It's already too hot as it is... Here are a few refreshing recipes that WON'T make you break a sweat!

Southwest Wrap

3/4 cup corn

1/4 cup chopped red onions

3 Tbsp. Chipotle Flavored Mayonnaise
4 tortillas (8 inch)
4 lettuce leaves
1 cup shredded pepper jack cheese
16 slices Ham
1/2 cup chopped tomatoes

Combine first 3 ingredients. Top tortillas with lettuce, cheese, ham, corn mixture and tomatoes. Fold up bottom edge of each tortilla, then roll up starting at 1 side.


Fresh Tomato Salsa

3 tomatoes (1 lb.), chopped
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeno pepper, finely chopped
1/4 cup Italian Dressing

Combine ingredients. Serve salsa with tortilla chips, crackers or assorted fresh vegetables.
 

 

Watermelon Cooler

4 cups chopped watermelon
1/3 cup Strawberry Sugar-Sweetened Drink Mix

Blend ingredients in blender until smooth. Serve over ice.
Add a splash of 7up or Sprite, if it needs more liquid.
It will depend on how juicy the watermelon is...

Colonial Hot Buttered Rum

This is another OLD recipe! It's an authentic colonial recipe. Tastes like a hot cinnamon roll...

2 cups brown sugar
1/2 cup butter
1 pinch salt
2 quarts hot water
3 cinnamon sticks
6 whole cloves
2 cups rum
1 cup whipped cream
ground nutmeg to taste

Combine brown sugar, butter, salt and water in a 5 quarts slow cooker. Add cinnamon and cloves. Cover and cook on low for 5 hours. Stir in rum.
Ladle from slow cooker into mugs and top with whipped cream... dust with nutmeg.

Russian Tea

My Mama made this every year around Christmas time. It even smells like Christmas to me. She mixed batches of the mix and wrapped it up in a pretty jars with a recipe card attached. It makes a great gift!



1 t Cinnamon
½ t ground Cloves
1 ½ cups Sugar
½ cup Instant Tea
1 large jar Tang
1 t whole Cloves

Mix all ingredients together; store tightly in covered jar.

Use 2 to 3 teaspoons of mix in large cup of boiling water.

Note: Wrapped up in a pretty jar with a recipe card attached makes this a great gift!