*Recipe of the day*

 

*Melt in your Mouth Blueberry Muffins*

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• 1 stick of butter at room temperature
• 1 cup of sugar (or sweetener of choice)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups flour
• 1 1/2 cups blueberries
• 1/2 cup milk
• Topping:
• 1 tablespoon brown sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

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Preheat oven to 375 degrees

 

Cream butter and sugar in a large bowl, beat in eggs, then vanilla, baking powder, and salt. Mash 1/2 cup of the blueberries, and mix in; then slowly fold in half of your flour, and half of the milk. Continue to gently fold in the remaining flour, milk, and blueberries. Best not to overmix ~! Grease twelve muffin cups with butter or oil of choice, fill with muffin batter. Mix topping ingredients and sprinkle on top of each muffin cup. Bake in center of oven 25-30 minutes until golden brown. Let cool 20 minutes before removing from cups. Enjoy ~!

 

 

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*Recipe of the day*

 

*Amazing Asiago Cheese and Summer Squash Blossoming Frittata*

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2 green onions ~ finely chopped

3 or 4 squash blossoms ( * = per person)

1 – 2 baby summer squash (*) thinly sliced

2 – 4 eggs (*) beaten with a little milk (salt and/or pepper to taste – you can also experiment with other herbs and spices: thyme, cayenne pepper, paprika, etc.)

Asiago cheese to taste (a delicious sweet, creamy Italian cheese)

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Saute a little butter until soft in a good frittata-omelette capable frying pan.

Add squash blossoms briefly to saute (less than a minute); remove from pan.

Pour egg mixture into pan, evenly sprinkle in green onions, squash, and blossoms. Heat slowly until almost set: sprinkle with Asiago cheese and place under your broiler until lightly browned and puffed. Carefully remove from pan and serve… Enjoy ~ !

 

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*Delicious taste of the day: cherries and cream*

 

 

*Cherries and Cream*

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In Sweden they have a popular tradition of eating strawberries in a bowl of cream in the summertime. I love this tradition, as there is something so delicious about the combination of the sweet, luscious fruit and cream – I love to eat berries and other fruit with cream. Here in the states it is popular to eat them with ice cream as dessert, which is good as well, but a bit too sweet for me.

 

Another favorite is cherries and cream ~ and here it’s cherry season. So I highly recommend the combination to anyone who would like to try… so delicious!

(For those of you interested in lower fat versions you can always use vanilla yogurt or your favorite non-dairy substitute.)

 

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*Recipe of the day*

 

*Delicious Avocado Recipe*

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Avocados are incredibly good for you, and they are not fattening – they are full of the good fats! Along with generous helpings of folic acid for healthy cell reproduction, vitamin C, B vitamins, vitamin K, and more! You will reap the delicious health benefits if you make avocados a more regular part of your sandwiches and salads…!

 

Start with a ripe avocado, slice in half, remove pit, and fill center with cherry tomatoes of your choice. Squeeze fresh lime juice over all… (You can use your imagination for other variations! Such as with a dollop of sour cream, or grated parmesan cheese… )

 

 

 

*Recipe of the day*

 

 

Here it’s a good time to celebrate strawberry season, and berries are one of the best sources of antioxidants. Here is a creamy, delicious, indulgent berry treat, and lower calorie versions can be made with low or non-fat vanilla, or plain regular or soy yogurt…

 

Strawberry Creme Deluxe

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12 ounces fresh or frozen strawberries

2 cups fresh sour cream

3 tablespoons honey

2 teaspoons vanilla

 

Combine strawberries, sour cream, honey, and vanilla in a blender or food processor; blend until rich and creamy. Garnish with a dollop of sour cream, mint sprigs, or chocolate shavings.

 

Enjoy ~ !

*Recipe of the day*

 

 

*Minted Fruit Salad*

 

 

2 pints strawberries

6 kiwi fruits

2 medium cantaloupes

2 ripe honeydews

1 handful fresh mint leaves

1 cup orange juice

1/2 cup lemon juice

6 tablespoons/or to taste, sweetener of choice (optional)

 

1. Wash, and clean the strawberries

2. Peel the kiwis and slice thin

3. Use a melon-baller to cut melon balls from cantaloupe and honeydew

4. Mix all the fruit together

5. Chop the mint leaves up very fine and sprinkle in with the fruit

6. Mix orange and lemon juice with sweetener and pour in over all

7. Toss salad gently

8. Garnish with fresh mint leaves

9. Serve chilled or at room temperature

10. Enjoy ~

*Recipe of the day*

 

*Watermelon and Goat Cheese Salad*

 

1/2 broiche (or bread of choice)

goat cheese softened & stirred to spreadable consistancy

cubed watermelon

fresh basil leaves

baby greens

Saba Grape Must (highly concentrated sweet balsamic vinegar)

 

Slightly toast the brioche, spread with goat cheese. Top with baby greens, cubed watermelon, basil leaves and drizzle with Saba.   

 

Enjoy ~ !

 

 

*Recipe of the day*

 

Summer is the time for blueberries. And blueberries are one of the foods highest in antioxidants. This is a very healthy recipe. It includes honey which is also exceptionally high in antioxidants, yogurt, which is good for digestion, and cinnamon, which is not only delicious but helps regulate blood sugar too.

 

Blueberry Frosties

 Ingredients:

 

1 1/2 cups fresh or frozen blueberries

1 cup fresh or frozen unsweetened sliced peaches, thawed

1 cup milk

1 cup (8 ounces) vanilla yogurt

1/4 to 1/3 cup honey

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Cinnamon sticks (optional)

 

• Combine blueberries, peaches, and milk in a blender; cover and process on high.
• Add yogurt, honey, cinnamon, and nutmeg. Blend well.
• Pour into glasses.
• Garnish with cinnamon sticks, if desired.
• Makes 4 – 1 cup servings.

*Recipe of the day*

 

In Sweden, cardamom is a favorite spice that is widely used

in pastries and sweets. Here is a cupcake recipe that

is delicious year-round. Top with your favorite vanilla

icing…. Mmmm… And enjoy!

 

 

Orange Cardamom Cupcakes

with Vanilla Frosting

 

 

33 2 1/2-inch-wide by 1 1/2-inch-high paper cupcake molds
Nonstick vegetable oil spray

4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk

*A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.

Preparation

 

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; and place in cupcake tins or on a cookie sheet.

Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.

Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.

Frost orange cupcakes with your favorite vanilla frosting… yum!