I spent half of Sunday afternoon deciding what to do with the beets from our harvest box. I knew I wanted to bake with them, and had actually roasted them on Saturday. I saw a blog post about making bread in the crock pot that sounded interesting. But, I on call, and was afraid that I would get the bread started and then have to go out and make a patient visit. Cookies seemed to be a much safer choice. (Though, in the end, I didn’t end up getting called.) I found this recipe for pumpkin cookies from The Post Punk Kitchen and thought it would easily adapt. I got a big, unsolicited, “These are really good,” from my husband, and I hope you will like them, too.
A couple of weeks ago, I tried this recipe from Group Recipes for a Turnip-Raisin Spice cake while visiting our niece. It turned out a little dry, so I decided to modify the recipe a little. Forgot to buy applesauce the first week, so I decided to make it for Easter Sunday.
Sunday morning came, and I started to get out my ingredients for the cake. I had forgotten that the recipe called for buttermilk, so I had to make some with vinegar and milk. Then, I went to pull out my brown sugar. It was rock hard, and there wasn’t enough of it. (I guess it has been a long time since I did any baking!) The original substitute I chose called for molasses, but mine was so old I couldn’t get the jar open. (I think I’m turning into my Mother!) Sugar free maple syrup came to the rescue, and I had enough ingredients to make the cake without trying to find a store open on Easter.
When I saw kiwi berries on the list of items in our box, I thought it was a typo. We get kiwis from time to time, so I thought the “berries” was just a mistake. When the box came, I was introduced to kiwi berries. These little fruits taste just like kiwis. They are about the size of a grape tomato. No fuzz, so no peeling is required.
My next challenge was to figure out what to do with them! I wanted to cook them, and a dessert seemed the natural choice. I saw a lot of recipes on the internet that paired raspberries and kiwi berries. So, I decided to do a cobbler with that fruit pairing.
Summer is coming to a close, and I was thinking about making ice cream again this week. I still had the cantaloupe from our box, and found this recipe from What’s Cooking, Mexico? for a cantaloupe and ginger flavor. However, the original recipe calls for heavy cream, sweetened condensed milk, and evaporated milk. Pretty heavy on the fat and sugar. I found a recipe at Recipe Secrets.net for a lighter version of sweetened condensed milk. I also substituted half and half for the heavy cream, and used 2% evaporated milk. I certainly won’t call this healthy, but if you have a taste for ice cream, this is really tasty, and a lot healthier than going to the ice cream store.
Last year, I won a Cuisinart ice cream maker on Facebook. (Yes, it was pretty exciting.) I decided to get it out recently to make a dessert to serve when we had family passing through Albuquerque. We got some plums in our harvest box this week, and I thought they might make good ice cream. I was NOT going for healthy this time. (I was feeding 3 young guys). I found this recipe for Plum Ice Cream on notderbypie.com. Unfortunately, I did not have enough plums. The recipe also calls for kirsch, which is a fruit liquor. I had never heard of it before, and certainly was not going to buy a whole bottle of liquor for 1/2 teaspoon. I decided to resolve both problems by adding some frozen fruit into the mix. The guys really liked it!
I’m going to try to do a similar recipe as frozen yogurt next time.