A month back we offered a Peach Gelato recipe. Well, the recipe is flexible enough that you can substitute strawberries and have another great flavor to enjoy;

2 cups sugar
2 cups water
2 cups lowfat buttermilk
5 cups cut up strawberries

First, early in the day, or the day before, heat the water and sugar until the sugar is completely dissolved. Let cool, and put in fridge to get cold.

Next, mix the strawberries with the sugar-water, buttermilk, in a food processor or blender. Place the mix into an ice cream maker and mix until smooth.

A couple points to note. The particular ice cream maker is sized to only make half this recipe at a time. You can either make the full mix as above for two batches or measure half of the recipe as shown above. Also, this comes out pretty good if you don’t have an ice cream maker by putting into a metal bowl in the freezer and stirring with a fork every half hour or so, more frequently as it starts to solidify. Enjoy.

I think we’ll have one more gelato flavor before the summer comes to a close.

written by admin \\ tags: italian dessert, sorbet, strawberries, strawberry gelato

This is a great low fat recipe for muffins that we’ve been making for years. We’ve read on frugal blogging sites never to throw away bananas that are getting too ripe, keep an eye on them and if a number will be ready faster than they’ll get eaten, put them in the freezer, pealed and measured out. This recipe is a great way to use up some of those frozen bananas. (Note, the team daughter thought it a good idea to top some with chocolate bits. Works for me!)

Banana Muffins
2 cups white flour
1/2 cup packed brown sugar
1 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
2 cups reg oatmeal
1 cup egg
4 tbl (1/4 cup) applesauce
2 cups (about 4) ripe banana
1 cup plain nonfat yogurt
1-2 cups raisins
400F oven
Run oatmeal through blender (just a short bit, it should look like flour), mix all dry
ingredients, then fold in wet and raisins.
Makes 12 big muffins

Enjoy!

written by admin \\ tags: banana muffins, desert, recipe, ripe banana

Homemade gelato is pretty easy to make, now that the summer is here, give it a try;

2 cups sugar
2 cups water
2 cups lowfat buttermilk
5 cups peaches (about 8 peaches)

First, early in the day, or the day before, heat the water and sugar until the sugar is completely dissolved. Let cool, and put in fridge to get cold.
Next, to peel peaches, put up a small pot of boiling water. Drop a ripe peach in and give it about 30 seconds. Take it out of the water and you’ll find the skin comes off pretty easily. Then, remove the pits.

Next, mix the peaches with the sugar-water, and buttermilk, in a food processor or blender. Place the mix into an ice cream maker and mix until smooth.

A couple points to note. The particular ice cream maker is sized to only make half this recipe at a time. You can either make the full mix as above for two batches or measure half of the recipe as shown above. Also, this comes out pretty good if you don’t have an ice cream maker by putting into a metal bowl in the freezer and stirring with a fork every half hour or so, more frequently as it starts to solidify. Last – This recipe was modified from one published in Cooking Light Magazine, a strawberry gelato recipe we’ll make soon) Enjoy.

written by admin \\ tags: italian dessert, peach gelato, peaches, sorbet

Raisin Oatmeal Cookies
1-1/4 (2-1/2 sticks) cups margarine (this is 5/8lb)
3/4 cup firmly packed brown sugar (approx 5.5 oz)
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
3 cups Quaker Oats (not quick)
12 oz (2 cups) raisins

Heat oven to 375°F. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour and baking soda; mix well. Stir in oats and raisins Bake 7 minutes. Makes 36 big cookies.

When I make these for friends or family, I’m told they are the best raisin oatmeal cookies they’ve ever had. On the other hand, after giving this recipe out, I’d been told “it doesn’t work.” Here’s the secret – if they look done when they come out of the oven, they are overcooked. They need to come out looking a bit undercooked, and let them cool to keep their soft, chewy, texture. Write, and let me know if you tried this recipe. Next time I bake them, I’ll add pictures to this post.

written by admin \\ tags: cookies, dessert, raisin oatmeal cookie, recipe