Lavon and Miss NiNi talk about Curd and making Lemon Curd.

FRESH LEMON CURD—The Cake Bible, Rose Levy Beranbaum

Ingredients:

• 4 large egg yolks
• ½ c. plus 2 T. granulated sugar
• Juice of 2 large lemons to equal 3 ounces (about 1/3 c.) fresh lemon juice
• 4 T. butter, softened
• Pinch salt
• 2 t. finely shredded fresh lemon zest

Method:

Zest lemons prior to juicing using a microplane zester/grater.  Save zest.

Make a double boiler by using a heavy non-corrodible pan or bowl such as glass and place over a pan of steaming water. Do not let bottom of bowl touch steaming water. In non-corrodible bowl, whisk together yolks and sugar until well blended (Doing this will help prevent egg yolks from curdling when cooking.) Stir in remaining ingredients except zest. Cook over medium-low heat, stirring constantly, until thickened—or until temperature reaches about 170 degrees as taken with an accurate thermometer. DO NOT ALLOW MIXTURE TO COME TO A BOIL. (If any coagulation occurs, strain lemon curd through strainer, if desired. Discard residue.) Stir in lemon zest. Cool at room temperature. Pour into an airtight container. The curd will continue to thicken while resting and chilling. Keep refrigerated.

NOTE FROM MISS NiNi: I LOVE lemon curd! It is so refreshingly tart! It can be addictive to eat! It makes a great topping for cake or cheesecake. However, the easiest way to enjoy it (other than straight out of the bowl) is to blend it with whipped cream. Top with fresh berries for a perfectly enjoyable summer dessert.

Miss NiNi

Miss NiNi–Recipe–Eggless Lemon Curd–July 10, 2015

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Lavon and Miss NiNi talk about grilling fruits.

Grilled Peaches

• 1/4 cup  brown sugar
• 1 teaspoon cinnamon
• 4 fresh peaches
• Vegetable oil
• Vanilla ice cream (optional)

Preparation:

In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with  oil. Cook, cut side down, on a medium grill until fruit has grill marks, 3 to 4 minutes. Brush uncut sides with oil, turn over. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 5 to 10 minutes depending on size of peach and how tender you would like it. Yummy served with vanilla ice cream.

Banana Boats

• 6 firm ripe bananas
• 6 tablespoons chocolate chips
• 6 tablespoons miniature marshmallows
• 2 tablespoons chopped pecans (optional)
• heavy duty foil

Heat gas or charcoal grill to medium, or heat oven to 350°F. Cut 6 (12-inch) sheets of heavy-duty foil. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.  Holding each banana in hand, fill pocket with 1 tablespoon chocolate chips, 1 tablespoon marshmallows and a few chopped pecans.  Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)

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Lavon and Miss NiNi talk about Carrots.

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Lavon and Miss NiNi talk about making popsicles, cool treats for summertime.

CHOCO-STRAWB MINI POPSICLES

Ingredients:

• 1 -1/4 t. cocoa powder
• 2 T. chocolate spread (Nutella, Hershey’s chocolate spread, Biscoff Cookie Spread)
• 1 c. milk (any type of milk you PREFER—I used whole dairy milk because I wanted a creamier
• texture.)
• 4 medium size fresh strawberries, thinly sliced (may substitute whole frozen strawberries)

Method:

In a blender, blend cocoa powder, chocolate spread and milk. Line sides of popsicle molds or 5-oz. paper cups with thinly sliced strawberries. Slowly pour chocolate mixture into molds, tryingto avoid strawberry slices from moving. Place in freezer until slushy. Insert popsicle stick orsturdy plastic straw that has been cut to desired handle length into slushy mixture. If stick/straw tends to lean in the mixture, straighten it and recheck in about 15 minutes. May need to keep rechecking until mixture is solid enough to hold stick/straw vertically. Freeze until solid, at least 4 hours before releasing from molds and serving. To unmold, I removed popsicles in cups from freezer about 10 minutes before unmolding, allowing the popsicles to still be firm but easy to withdraw from the paper cup. Makes 4 small popsicles.

NOTE from Miss NiNi: These popsicles are so refreshing! Fresh strawberries are abundant right now and were my fruit of choice. However, other fresh or whole frozen fruits can be added for a different taste. Word of caution: Might want to keep the paper cup close by once the popsicle has been removed as it’s great for catching drips—especially if little ones are enjoying these treats!

Other fruit flavor combinations:

CANTALOUPE POPSicles

• ½ heaping c. ripe cantaloupe, chopped into small chunks
• ½ c. milk

Blend ingredients together; pour into molds or small paper cups; freeze at least 4 hours, inserting stick into mixture when slushy in order to hold stick vertically.

BLUEBERRY CHIA POPSicles

• 1 c. fresh blueberries
• ½ banana
• 1 T. Chia seeds
• ¾ c. milk

Blend ingredients together; pour into popsicle molds or small paper cups; freeze for at least 4 hours, inserting stick into mixture when slushy in order to hold stick vertically.

Miss NiNi

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Lavon and Miss Nini talk about baking for competition at the Iowa State Fair.

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Lavon and Miss NiNi talk about making cookies.

WHAT’S IN THOSE OATMEAL COOKIES?—adapted from kingarthurlour.com

Ingredients:

• 1 c. butter, room temperature
• 1 c. granulated sugar
• ½ c. brown sugar
• 1 t. vanilla extract
• 2 large eggs
• 1-1/2 c. all-purpose flour
• 1 t. baking soda
• ½ t. salt
• 2 t. Chinese Five Spice Powder (original recipe called for 1 t. cinnamon as the only spice)
• 3 c. old-fashioned rolled oats (Old-fashioned oats will give a great chewy texture. I discourage the use of quick or instant oats in this recipe.)
• 1 c. Grape-Nuts cereal
• 2 T. sesame seeds, toasted

Optional add-ins—

• ½ c. semisweet chocolate chips
• ½ c. shredded coconut
• ½ c. raisins
• ½ c. toasted pecans, chopped

Method:

To toast sesame seeds, put small frying pan on range  top on low to medium heat. Add sesame seeds. Stir frequently until lightly brown. (Keep a constant vigil on this as all-of-a-sudden, they could burn.) Cool slightly.

In mixing bowl, beat together butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating until well combined. In a separate bowl, whisk together flour, baking soda, salt, and Chinese Five Spice Powder. Slowly add flour mixture to butter mixture, beating until well combined. Add oatmeal, cereal, and toasted sesame seed and blend until combined. Add optional add-ins. (May need to stir by hand if optional add-ins make dough too stiff for mixer to handle). Refrigerate dough (covered) for at least 30 minutes or up to overnight.

Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or Teflon baking sheets. Using a cookie scoop, spoon, or your clean hands, drop balls (about 2 inches in diameter) onto cookie sheets. Bake for approximately 10-12 minutes, (Cookies will become less chewy the longer they are baked.) until just beginning to brown around the edges. Remove from oven. Do not remove cookies from cookie sheets until slightly cool. Makes about 40 cookies.

Miss NiNi

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1 large kohlrabi, peeled and grated
or several small (2 – 3” in diameter) which don’t require peeling
1/2 Fuji apple (or other of your choice), peeled and grated
1 carrot, peeled and grated
1/2 sweet yellow or red onion, thinly sliced
1/4 cup parsley leaves, chopped
Juice of half a lime
1 to 4 shakes of sherry wine vinegar
2 Tablespoons mayonnaise
Salt and pepper to taste
Combine everything in a large bowl. Mix well. Chill for 30 minutes
or more to blend flavors.

RADISHES – GRILLED, ROASTED
You will be surprised to taste the changes in flavor of radishes which have
been grilled or roasted. They lose the “bite” and become rather sweet.
Recipes are available for side dishes using only radishes, but for smaller
numbers just add then to a mixture of other vegetables to be grilled or roasted.

Lavon and Miss NiNi talk about radishes and kohlrabi.

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Ice Cream Bread—adapted from recipe discovered on the Internet by Joy Sexton

Ingredients:

• 1 pint any flavor ice cream, softened (I used Vanilla Bean)
• 1-1/2 c. self-rising flour (may substitute with 1-1/2 c. all-purpose flour and 1-1/2 t. baking powder—I did)
• ¼ c. semi-sweet chocolate chips
• 8 dried apricot halves, snipped into small pieces
• 2 dried apricot halves
• 1 t. semi-sweet chocolate chips
• Optional: 1 T. apricot preserves

Method:

Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with vegetable spray with flour. In a bowl mix together ice cream and self-rising flour. Spray the blades of a kitchen shears with vegetable spray. Snip 8 dried apricot halves into small pieces. Add to batter. Stir in chocolate chips. Pour mixture into prepared loaf pan. Level batter with small bent-handle spatula. Decorate top with remaining dried apricot halves and chocolate chips. Bake for approximately 45 minutes. Test for doneness; no batter should cling to a cake tester or toothpick. Remove from oven. Brush top of loaf with optional apricot preserves. Cool in pan for 10 min. Turn out of pan on to cooling rack. Cool thoroughly before enjoying.

NOTE from MISS NiNi: This is an unusual, very simple to make, dense bread. The original recipe only called for ice cream and self-rising flour. The ingredients added by Miss NiNi definitely helped with the textural and flavor profiles and indeed brought some colorful pizzazz to this bread. Brushing the top of the bread with apricot jam after baking gave a shiny luster, giving the bread a more inviting presentation. I found that the more bites I took, the more I enjoyed it. Make this recipe your own by adding, deleting, or changing fruits, chocolate chips, and nuts. OR leave the batter “naked” without added fruits, nuts, or chips. Plate cut slices and adorn with fresh fruit and whipped cream.

Miss NiNi

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Lavon and Miss NiNi talk about making smoothies.

Miss NiNi’s Smooth-A-Roothie

Ingredients:

1 c. milk (dairy, soy milk, or nut milk)
¼ c. juice (I use orange juice)
2 oz. toasted English walnuts
1 T. chia seed
2-3 T. chocolate protein powder
1/2 oz. fresh spinach leaves (small hand full)
¼-1/2 c. fresh or whole frozen fruit (strawberries, blackberries, blueberries, raspberries, mango, banana, peaches or apricots with skin removed)

Method:

Put all ingredients into a blender container in the order listed above. Blend until very smooth. Makes about 14 ounces. May need a straw with an extra-wide opening if ingredients have not been chopped very finely. If you like “chew” in a smoothie, you will love this!

Strawberry Shortcake Smoothie—iowagirleats.com

Ingredients:

½ c. milk
1 c. sliced strawberries (about 9 strawberries) fresh or frozen
½  banana
2 heaping Tablespoons raw cashews
½ t. vanilla extract
¼ t. lemon zest
½ c. ice

Method:

Add ingredients to blender listed in the order above. Blend until very smooth.

NOTE from Miss NiNi: I used lightly salted and roasted cashews. Lemon zest leaves a lingering lemon oil flavor on the tongue. A refreshing smoothie.

Miss NiNi

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