Gleanings of Wheat

I have a recipe that I occasionally use to make corn fritters. It never occured to me to try fruit in the recipe until now! OH YUM. See below for my alterations. 1/2 cup flour 1/2 cup whole wheat pastry flour pinch salt 2 tablespoons sugar or 1 tablespoon honey 1 egg, beaten 2 tablespoons butter or margarine melted oil for deep-fat frying fresh fruit: 2 bananas, thickly sliced OR 3-4 apples, cored and thickly sliced OR 12 thin slices fresh pineapple OR 3-4 peaches, thickly sliced OR 2 large pears, thickly sliced Mix all ingredients except oil and fruit, to make a batter thick enough to coat the fruit. Blend until smooth, but do not overbeat. Drop pieces of fruit into the batter, letting excess drain off slightly. Deep fry at 375ƒ until batter is well-browned and fruit is tender when pierced with fork. Drain on paper towels and sprinkle lightly with confectioner's sugar. ALTERATIONS Rather than 1/2 c of two kinds of flour I just used 1 c of regular all purpose flour. I also added a...

I'm going out and buying stuff to make this today. It looks so delicious! Combine, Sprinkle With, And Broil : 2 Tablespoons sugar 1/2 teaspoon ground cinnamon 2 small ciabatta rolls or one small loaf, split, buttered on cut sides, and halved diagonally Toss Together; Stir Together : 1 cup fresh strawberries, hulled and diced 2 Tablespoons sugar 1 Tablespoon chopped fresh basil leaves Juice of 1/2 a lemon 1/4 cup sour cream 2 Tablespoons plain yogurt 2 teaspoons honey 1/4 teaspoon vanilla extract Garnish Bruschetta With : Sprigs of fresh basil Preheat broiler to High with rack 6" from the heating element. Combine sugar and cinnamon in a dish. Sprinkle mixture on buttered sides of bread, then broil on a baking sheet until toasted, 2-3 minutes. Toss strawberries with sugar, basil and lemon juice. Stir sour cream, yogurt, honey and vanilla together in a separate bowl. To assemble bruschetta, spoon 2 Tablespoons berries with juice on each piece of toast; dollop with 1 teaspoon ...

Want a simple marinade with lots of flavor? Try extracting the juice from 3 or 4 limes and let your chicken breasts sit in that for a couple of hours. I then grilled the chicken with some tomatoes and served it along with the Rice & Cheese stuffed peppers and a nice spread of fresh fruit.

I was listening to MBI today and Dawn Hall was on This is the day with Nancy Turner as well as Mid-day Connection talking about her cookbooks so I googled her and was pleasantly surprised to find TONS of free recipes on her website . What is nice is that she gives you the grocery list already broken into sections. This is the first recipe I'm going to try: Hawaiian Chicken Salad Sandwich with Melon Medley Kabobs Hawaiian Chicken Salad Sandwich 2 (13-ounce) cans chicken breast, in water, drained 1 (8-ounce) can sliced pineapple in pineapple juice, drained 2/3 c Teriyaki Baste & Glaze (Kikkoman) in barbeque aisle 1 (16-ounce) round loaf King's Hawaiian Sweet Bread 2 thin slices red onion 6 leaves of red leaf lettuce Melon Medley Kabobs 4c honeydew melon (about 1/2 of large melon) 4c cantaloupe (about 3/4 of a medium melon) 12 kebob skewers 30 minutes before dinner, prepare instant tea by stirring 1 packet sugar-free instant tea (to make 2-quarts) with 8 cups cold water i...

I got this from Epicurious. Of course my measurements ended up being a little different from their's but still. If you want the exact recipe as they call for it go to the link, these are my measurements. I served it up with a side of grilled bell peppers and a fruit platter consisting of mango, sliced banana, orange, and lime. YUM. Seriously, I think this is one of my favorite dishes this summer. 1 boneless, skinless chicken breast per person 1 lime, juiced 1 tsp paprika 2 tsp ground cumin 1 tsp dried oregano 3 tbsp evoo 5 cloves garlic 1/3 c soy sauce Add all the ingredients (minus the chicken) into a blender. Chop/ puree/ whatever till it is all mixed and the garlic is broken down. Pour mixture over chicken and allow to marinade for at least an hour. Grill over medium-high heat until chicken is cooked through.

An old friend of mine once gave me a recipe for Strawberry Pretzel Salad, which is, in a word, YUM. Yesterday I made a variation of it using peaches. It didn't turn out as well as it did with strawberries because there was too much liquid, next time I'll let the peaches thaw all the way first. It still tasted good though! 2 c. crushed pretzel sticks 3/4 c. melted butter 3 tbsp. sugar 8 oz. cream cheese 1 c. sugar 8 oz. Cool Whip 1 (6 oz.) pkg. strawberry Jello (you can use whatever jello you want) 2 c. boiling water 2 (10 oz.) pkgs. frozen strawberries, partially thawed (again, whatever frozen fruit you want but with peaches I suggest thawing them all the way and draining off excess liquid) Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawber...