Fruit Cookbook: Discover the Joys of Cooking with Fruits with Tasty Sweet Recipes [2 ed.] 9798372572867

Table of contents :
Table of Contents
Coconut Shells with Strawberry
Baton Rouge Fried Shrimp
Coconut Pastry
Coconut Sweet Pancake Sauce
Little Tike Dessert Pizza
Homemade Tropical Island Milk Coco
Sambar
Coconut Fritters
Butterscotch Bars
Plums, Tomatoes, and Samosas
Red Chili Mustard Chutney
Rustic Turnips
Australian Biscuits
No Bake Brittle
4 Ingredient 20 Minute Quinoa
Downtown Crepes
Coconut Bird Food
Chiliad Mango
Caribbean Bruschetta
How to Make a Mango Cake
Sweet Honey Butter
Jamaican Mango Chicken
Crop-over Smoothies
Mango Lunch Box Salad
Kerala Sweet Smoothies
After-School Smoothie
Spicy Tilapia with Mango Chutney
Coconut Mango Muffins
Fruity Quinoa Salad
Tropical Cheesecake
Saturday’s Dinner
Breaded Mango Pudding
Sanibel Smoothie
Peanut Butter Kiwi Lunch
Guava Ice Pops
Tropical Pizzas
Wild Rice Lunch
A Skinny Snack
Cream Cheese Trifle
Tropical Fruit Salad Dessert
Vanilla Cake Tropical Trifle
Pavlova
Cinnamon Chips with Kiwi Apple Salsa
North Philly Pizza
Sweeter Flan
August’s Salad
Californian Bread
Kiwi Liquor
Traditional Czech Cookies
Corporate Christmas Party Cookies
Moroccan Rice Tagine
Apricots Dessert Rollies
Southern Fried Pies
Northern African Style Soup
How to Make a Coffee Cake
Traditional Jewish Pastries
Easter Sweet Cream Cheese Bread
Yams in December
Parsi Style Chicken Curry
Minced Fruit Medley
Brittany Style Crusty Cake
Egg Noodle Casserole
Apricot Fantasy
Argentinean Little Empanadas
Flax Seed Fibrous Bread
Hawk-Eye Spicy Meatloaf
An Israeli Style Bittersweet Treat
North African Couscous
Manhattan Fruit Bars
Country Squash Stuffed
Lemony Date Crisps
November Potato Sweet Casserole
London Inspired Dates Fully Prepared
Sandy’s Morning Bread
How to Make a Date Frosting
Coffee Cake 101
Moroccan Inspired Fruity Chicken Sampler
Spicy South Indian Inspired Chutney
Stuffed Dates Barcelona Style
Arabian Dream Cookies
Berry Squares
Big Ben Blueberry Cookies
Berry Fruity Salsa
Crackers and Blueberries
Thursday’s Blueberry Dijon Orange Chicken
Whipped Pecan and Buttery Berry Dessert
Homemade Blueberry Jam
Blueberry Brunch
Whole Wheat Blueberry Bake
Basic Baked French Clafouti
Minnesota Cheesecake
Snow Belt Chutney
Nova Scotia Blueberry Baked Sweet Dessert
Enticing Roll-up-Pie
Washington State Fruity Veggie Bread
Frost Belt Blueberry Bars

Citation preview

Fruit Cookbook Discover the Joys of Cooking with Fruit with Tasty Fruit Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Coconut Shells with Strawberry 9 Baton Rouge Fried Shrimp 12 Coconut Pastry 13 Coconut Sweet Pancake Sauce 14 Little Tike Dessert Pizza 15 Tropical Island Milk Coco 16 Sambar 17 Coconut Fritters 18 Butterscotch Bars 19 Plums, Tomatoes, and Samosas 20 Red Chili Mustard Chutney 22 Rustic Turnips 23 Australian Biscuits 26 No Bake Brittle 27 4 Ingredient 20 Minute Quinoa 28 Downtown Crepes 29 Coconut Bird Food 30 Chiliad Mango 31 Caribbean Bruschetta 32 How to Make a Mango Cake 33 Sweet Honey Butter 34

Jamaican Mango Chicken 35 Crop-over Smoothies 38 Mango Lunch Box Salad 39 Kerala Sweet Smoothies 40 After-School Smoothie 41 Spicy Tilapia with Mango Chutney 42 Coconut Mango Muffins 43 Fruity Quinoa Salad 44 Tropical Cheesecake 45 Saturday’s Dinner 47 Breaded Mango Pudding 50 Sanibel Smoothie 51 Peanut Butter Kiwi Lunch 52 Guava Ice Pops 53 Tropical Pizzas 54 Wild Rice Lunch 55 A Skinny Snack 56 Cream Cheese Trifle 57 Tropical Fruit Salad Dessert 58 Vanilla Cake Tropical Trifle 62 Pavlova 63 Cinnamon Chips with Kiwi Apple Salsa 64 North Philly Pizza 65

Sweeter Flan 66 August’s Salad 68 Californian Bread 69 Kiwi Liquor 72 Traditional Czech Cookies 73 Corporate Christmas Party Cookies 74 Moroccan Rice Tagine 75 Apricots Dessert Rollies 76 Southern Fried Pies 77 Northern African Style Soup 78 How to Make a Coffee Cake 79 Traditional Jewish Pastries 82 Easter Sweet Cream Cheese Bread 84 Yams in December 85 Parsi Style Chicken Curry 86 Minced Fruit Medley 87 Brittany Style Crusty Cake 88 Egg Noodle Casserole 89 Apricot Fantasy 90 Argentinean Little Empanadas 91 Flax Seed Fibrous Bread 92 Hawk-Eye Spicy Meatloaf 93 An Israeli Style Bittersweet Treat 96

North African Couscous 97 Manhattan Fruit Bars 98 Country Squash Stuffed 99 Lemony Date Crisps 100 November Potato Sweet Casserole 101 London Inspired Dates Fully Prepared 102 Sandy’s Morning Bread 103 How to Make a Date Frosting 104 Coffee Cake 101 105 Moroccan Inspired Fruity Chicken Sampler 108 Spicy South Indian Inspired Chutney 109 Stuffed Dates Barcelona Style 110 Arabian Dream Cookies 111 Berry Squares 112 Big Ben Blueberry Cookies 114 Berry Fruity Salsa 115 Crackers and Blueberries 116 Thursday’s Blueberry Dijon Orange Chicken 117 Whipped Pecan and Buttery Berry Dessert 118 Homemade Blueberry Jam 119 Blueberry Brunch 122 Whole Wheat Blueberry Bake 123 Basic Baked French Clafouti 124

Minnesota Cheesecake 125 Snow Belt Chutney 126 Nova Scotia Blueberry Baked Sweet Dessert 127 Enticing Roll-up-Pie 128 Washington State Fruity Veggie Bread 129 Frost Belt Blueberry Bars 130

Coconut Shells

with Strawberry

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 220 kcal Fat 12.3 g Carbohydrates 24.9g Protein 2.6 g Cholesterol 26 mg Sodium 123 mg

Ingredients 12 (2 inch) frozen mini tart shells 1/4 cup melted butter 1/4 cup white sugar 1 egg 2 teaspoons evaporated milk

1 teaspoon vanilla extract 1 cup flaked coconut 2 tablespoons strawberry jam

Directions 1. Lay your tart shell in a casserole dish then set your oven to 375 degrees before doing anything else. 2. Get a bowl, whisk: vanilla extract, butter, evaporated milk, egg, and sugar. Work the mix evenly then add in your coconut and stir everything again. 3. Add about half a tsp of jam to each tart shell then add about 1 tbsp of vanilla mix to each evenly. 4. Cook everything in the oven for 25 mins. 5. Enjoy.

Coconut Shells with Strawberry

9

BATON ROUGE

Fried Shrimp

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 40 Calories 300 kcal Fat 17.4 g Carbohydrates 18.8g Protein 18 g Cholesterol 138 mg Sodium 364 mg

Ingredients 6 cups all-purpose flour, divided 5 cups cold club soda 1 tablespoon baking powder 1 teaspoon baking powder 1 tablespoon baking soda 1 teaspoon baking soda 1/2 teaspoon salt

2 quarts canola oil 8 pounds shrimp, peeled and deveined with tails attached 8 cups shredded unsweetened coconut

Directions 1. Get a bowl, combine: salt, 4 cups flour, 1 tbsp and 1 tsp of baking soda, club soda, 1 tbsp and 1 tsp baking powder. Work the mix into a batter. 2. Now get your oil hot for frying in a Dutch oven then coat your shrimp with 2 cups of flour. Coat your shrimp with the batter mix then place everything on a cookie sheet to sit for 7 mins. 3. Lay your coconut onto a large sheet as well and dredge your shrimp in it. 4. Now cook your shrimp in the hot oil for 6 mins. Then remove the excess oils by letting the shrimp sit on some paper towels. 5. Enjoy.

12

Baton Rouge Fried Shrimp

Coconut Pastry

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 405 kcal Fat 24 g Carbohydrates 43.2g Protein 5.4 g Cholesterol 103 mg Sodium 264 mg

Ingredients 1 cup white sugar 2 tablespoons all-purpose flour 1/2 cup butter 3 eggs 1 teaspoon vanilla extract

1 cup milk 1 cup flaked coconut 1 recipe pastry for a 9 inch single crust pie

Directions 1. Set your oven to 300 degrees before anything else. 2. Get a bowl, combine: sugar and flour. Then add in the milk and vanilla. Stir the mix completely then combine in the coconut and stir everything again. 3. Place everything into the pie shell then cook the pie in the oven for 65 mins. 4. Enjoy.

Coconut Pastry

13

COCONUT

Sweet Pancake Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 868 kcal Fat 52.2 g Carbohydrates 105.6g Protein 5.2 g Cholesterol 0 mg Sodium 154 mg

Ingredients 1 (14 ounce) can coconut milk 1 cup flaked coconut 3/4 cup brown sugar

Directions 1. Add the following to a Dutch oven: brown sugar, coconut cream, and flaked coconut. Get everything boiling then once the mix is boiling set the heat to low and let everything gently cook for 25 mins. Stir the mix every 10 mins. Then pour everything into a food processor and puree. 2. Enjoy.

14

Coconut Sweet Pancake Sauce

Little

Tike Dessert Pizza

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 24 Calories 367 kcal Fat 20.6 g Carbohydrates 43.9g Protein 5.4 g Cholesterol 37 mg Sodium 287 mg

Ingredients 1 1/2 C. all-purpose flour 2 tsp baking soda 1 tsp salt 2 1/3 C. rolled oats 1 C. butter 1 1/2 C. packed brown sugar 2 eggs

1/2 tsp vanilla extract 1 1/2 C. shredded coconut 2 C. semisweet chocolate chips 1/2 C. chopped walnuts 1 C. candy-coated chocolate pieces 1 C. peanuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (10-inch) pizza pans. 2. In a large bowl, mix together the flour, baking soda and salt. 3. In another bowl, add the butter, eggs, brown sugar and vanilla and beat till smooth. 4. Add the flour mixture into the butter mixture and mix everything until it is all well combined. 5. Fold in the nuts and 1/2 C. of the coconut. 6. Divide the dough into 2 portions and place each portion in the prepared pizza pan, pressing everything into 10-inch circles. 7. Cook everything in the oven for about 10 minutes. 8. Remove everything from the oven and top it all with the remaining coconut, chocolate chips, candies and peanuts. 9. Cook everything in the oven for about 5-10 minutes.

Little Tike Dessert Pizza

15

HOMEMADE

Tropical Island Milk Coco

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 102 kcal Fat 10 g Carbohydrates 3.7g Protein 1.1 g Cholesterol 0 mg Sodium 8 mg

Ingredients 1 cup unsweetened coconut flakes 2 cups water

Directions 1. Add your coconut flakes to a food processor then pulse the flakes until they are finely ground. Pour in your water and let the mix puree for 1 mins to form a milk. Run everything through a strainer into a storage dish then place a cover on the dish and put everything in the fridge. 2. Enjoy.

16

Homemade Tropical Island Milk Coco

Sambar

Prep Time: 30 mins

(Vegan Curry)

Total Time: 55 mins Servings per Recipe: 4 Calories 175 kcal Fat 5.1 g Carbohydrates 25.9g Protein 8.2 g Cholesterol 0 mg Sodium 178 mg

Ingredients

Directions

2 C. water 1/2 C. sliced cabbage 1/2 C. sliced carrot 1/2 C. fresh green beans, trimmed 1/2 C. sliced green bell pepper 1/2 C. yellow split peas (tuvar dal) 1 tbsp ground coriander (optional) 2 tsp sambar powder 1/2 tsp chili powder (optional) 1/2 tsp water 1 tbsp vegetable oil 1 tsp cumin seeds 1/2 tsp mustard seed (optional) 1 pinch asafoetida powder (optional) 1/2 tsp ground turmeric 2 tbsp chopped fresh cilantro 2 tbsp fresh grated coconut 2 tsp tamarind pulp 1 tsp brown sugar salt to taste

1. In a pressure cooker, add 2 C. of the water, cabbage, carrot, green beans, bell pepper and yellow split peas. 2. Lock lid and bring cooker up to pressure and cook for about 6-8 minutes. 3. Use a quick-release method to release the pressure. 4. Drain and reserve cooking liquid. 5. Transfer the vegetables in a bowl and keep aside. 6. In a bowl, add the ground coriander, sambar powder, chili powder and 1/2 tsp of the water and mix till a paste forms. 7. In a skillet, heat vegetable oil on mediumhigh heat and sauté the cumin seeds and mustard seeds for about 1 minute. 8. Stir in the asafoetida powder and sambar paste and sauté for about 1 minute. 9. Stir in the turmeric and vegetables. (If vegetable mixture is too thick, stir in the reserved cooking liquid.) 10. Add the cilantro, coconut, tamarind pulp, brown sugar and simmer for about 10-15 minutes more.

Sambar

17

COCONUT

Fritters

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 552 kcal Fat 40.5 g Carbohydrates 44.8g Protein 5.7 g Cholesterol 0 mg Sodium 210 mg

Ingredients 3/4 cup all-purpose flour 1/2 cup self-rising flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom

1/4 cup white sugar 1 1/2 cups coconut milk 1 quart oil for frying

Directions 1. Get a bowl, combine: sugar, flour, cardamom, self-rising flour, and cinnamon. Combine in your coconut milk and continue to whisk everything until it is even and smooth. 2. Now get your oil hot for frying in a Dutch oven, oil temperature should be about 350 degrees. Now fry dollops of the mix that are tbsps sized until it is crispy and brown on both sides, then place your fritters on some paper towel to drain. 3. Enjoy.

18

Coconut Fritters

Butterscotch Bars

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 24 Calories 231 kcal Fat 13.1 g Carbohydrates 26g Protein 3.4 g Cholesterol 7 mg Sodium 77 mg

Ingredients 1/3 cup shortening 1 cup dried bread crumbs 1 cup butterscotch chips 1 cup semisweet chocolate chips

1 cup chopped walnuts 1 cup shredded coconut 1 2/3 cups sweetened condensed milk

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get your shortening hot with a low level of heat while stirring until it completely melted then add the shortening to a casserole dish then top the shortening with the bread crumbs. 3. Now layer the nuts, coconut, butterscotch, and chocolate chips into the dish top everything with the condensed milk evenly. 4. Cook the dessert in the oven for 27 mins. Then the dessert into rectangles. 5. Enjoy.

Butterscotch Bars

19

PLUMS,

Tomatoes, and Samosas (Indian)

Prep Time: 2 hrs Total Time: 4 hrs Servings per Recipe: 1 Calories 163.5 g Cholesterol 1.2mg Sodium 230.6mg Carbohydrates 27.5g Protein 3.1

Ingredients 2 tbsps pine nuts 2 C. coarsely chopped plums 2 tbsps shallots, chopped 1 1/2 tsps olive oil 1 1/2 tsps butter 2 medium tomatoes, quartered 1 garlic clove, chopped 1 tbsp sugar 1/2 tsp harissa 1 thyme, sprig 1 vanilla bean 1/2 tsp chopped fresh basil 1/4 tsp salt cooking spray 1/2 C. thinly sliced yellow onion 1 lb Yukon gold potato, peeled and cut into 1/4-inch cubes

1/2 C. carrot, chopped 2 1/2 tsps red curry paste 1 garlic clove, diced 1 C. water 1/3 C. light coconut milk 2 tsps fresh lime juice 1/4 tsp salt 1 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 6 3/4 oz. all-purpose flour 1/2 tsp salt 1/4 tsp baking soda 1/4 C. hot water 6 tbsps fresh lemon juice 7 tsps peanut oil, divided

Directions 1. Begin by toasting your pine nuts for 3 mins with no oil in a large pot, then add in the garlic, plums, tomatoes, shallots, butter, and olive oil. 2. Get the mixing gently boiling, then set the heat to low, and continue to simmer the mix for 35 mins. Stir the mix every 5 mins. 3. Now combine in: the vanilla bean, sugar, thyme, and harissa. 4. Stir the mix and continue cooking everything for 25 more mins. 5. Now shut the heat, place a lid on the pot, and let the contents sit for 40 mins. 6. Take out the vanilla and thyme and throw them away. Then add in 1/4 tsp of salt and the 20

Plums, Tomatoes, and Samosas

basil. Stir the mix. 7. Get a frying pan hot with nonstick spray then begin to fry your potatoes and onions for 7 mins, set the heat to low, and stir in the garlic, curry paste, and carrots. 8. Continue to cook the carrots for 7 mins while mixing everything. 9. Combine in the coconut milk and 1 C. of water and get the mix boiling. 10. Once the mix is boiling set the heat to low, and continue to simmer everything for 17 mins until most of the moisture has cooked out. 11. Now combine in 1/4 tsp of salt and the lime juice. 12. Stir the mix then place everything into a bowl. 13. Let the potatoes lose their heat then mash everything together. 14. Get a separate frying pan and begin to toast your cinnamon, turmeric and ginger in it for 1 min then remove the spices to the side. 15. Now add the following to the bowl of a food processor: baking soda, flour, 1/2 tsp salt, and toasted cinnamon mix. 16. Process the mix a bit to evenly combine it then add in the following: 1 tbsp peanut oil, 1/4 C. hot water, and lemon juice. 17. Process the mix again until you have a dough. 18. Get a bowl and coat it with nonstick spray and place the dough in the bowl. 19. Place a damp kitchen towel over the bowl and let it sit for 20 mins. 20. Now break your dough into twelve pieces and flatten each into a circle. 21. In the middle of each circle add 2 tbsps of the potato mix. Coat the outside of each piece of dough with some water and shape everything into a semi-circle and seal each, with a fork. 22. Do this for all your dough and potato mix. 23. Now begin to fry half of the samosas in 2 tsp of hot peanut oil for 5 mins. 24. Flip each one and continue frying them for 4 more mins. 25. Now fry the rest of the samosas in an additional 2 tsp of oil for the same amount of time. 26. Top the samosas, with the harissa mix, when serving them. 27. Enjoy.

21

RED CHILI

Mustard Chutney

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 8 Calories 121 kcal Fat 10.4 g Carbohydrates 6.5g Protein 2g Cholesterol 1 mg Sodium 17 mg

Ingredients 1/2 fresh whole coconut, drained and grated 1/2 cup plain yogurt 1 tablespoon vegetable oil

3 fresh red chili peppers, chopped 1/2 teaspoon mustard seed 1/4 teaspoon cumin seeds

Directions 1. Add your yogurt and coconut to a blender and pulse the continuously until is smooth for about 2 mins then place everything in a bowl. 2. Get your oil hot in a pot then once it is hot add in your cumin, mustard, and chilies. Toast the spices until they begin to sputter then top the yogurt mix with the spices. 3. Place a covering of plastic on the bowl and put everything in the fridge until it is chilled. 4. Enjoy.

22

Red Chili Mustard Chutney

Rustic

Turnips

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 102 kcal Fat 7.5 g Carbohydrates 8.4g Protein 1.2 g Cholesterol 0 mg Sodium 339 mg

Ingredients 2 tablespoons vegetable oil 1/2 teaspoon mustard seed 1/4 teaspoon asafoetida powder 2 turnips, quartered and sliced thinly 4 fresh turnip leaves, chopped 1/2 onion, minced 1 teaspoon paprika

1 teaspoon turmeric 1/2 teaspoon salt 2 tablespoons water 1 tablespoon shredded coconut

Directions 1. Toast your mustard seeds in hot oil until they stop sputtering. Then add in the asafoetida, onion, turnips, mustard seeds, and turnip leaves. 2. Stir everything completely then add in your salt, paprika, and turmeric. 3. Stir the spices into the mix evenly then add in your water and stir everything again. 4. Place a lid on the pan, set the heat to medium, and let everything cook for 9 mins. Now turn up the temperature of the burner and cook out all the liquids. 5. Now combine in your coconut. 6. Enjoy.

Rustic Turnips

23

AUSTRALIAN

Biscuits

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 22 Calories 90 kcal Fat 5.1 g Carbohydrates 10.6g Protein 0.8 g Cholesterol 11 mg Sodium 49 mg

Ingredients 3/4 C. rolled oats 3/4 C. sweetened flaked coconut 1/2 C. all-purpose flour 1/2 C. white sugar 1/2 tsp baking powder

2 tbsp boiling water 1/2 C. butter, melted 1 tbsp golden syrup

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease the cookie sheets. 2. In a bowl, mix together the flour, oats, coconut and sugar. 3. In another bowl, dissolve the baking powder in the boiling water. 4. Add the butter and golden syrup and mix well. 5. Add the butter mixture into the oat mixture and mix till a dough forms. 6. With a tbsp, place the dough onto the prepared cookie sheets about 2 inches apart and with a lightly floured fork, flatten the biscuits. 7. Cook in the oven for about 15 minutes.

26

Australian Biscuits

No Bake Brittle

Prep Time: 5 mins Total Time: 1 hr 55 mins Servings per Recipe: 25 Calories 100 kcal Fat 4.7 g Carbohydrates 15.2g Protein 0.5 g Cholesterol 1 mg Sodium 66 mg

Ingredients 1 cup flaked coconut 1 cup white sugar 1/2 cup corn syrup 4 ounces chopped macadamia nuts 1 tablespoon butter

1 teaspoon vanilla extract 1 teaspoon baking soda

Directions 1. Get a cookie sheet and layer your coconut over it completely. 2. Get a bowl, mix: corn syrup, and sugar. Place everything in the microwave for 3.5 mins with a highest powder level. Combine in the nuts and continue microwaving for 4 more mins. Combine in the vanilla and butter then cook the mix in the microwave for 60 secs more. Then add in the soda and whisk everything lightly. 3. Once the mix begins to foam then top your coconut with it then let everything cool for 2 hours. 4. Enjoy.

No Bake Brittle

27

4 INGREDIENT

20 Minute Quinoa

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 266 kcal Fat 19 g Carbohydrates 20.8g Protein 5.7 g Cholesterol 0 mg Sodium 77 mg

Ingredients 1 cup quinoa 2 cups coconut milk 2 tablespoons flaked coconut (optional)

salt to taste

Directions 1. Get a pan, and get the following boiling: coconut flakes, quinoa, and coconut milk. Once the mix is boiling set the heat to low and let everything cook for 12 to 16 mins. Add in some salt then shut the heat and let everything cool a bit before stirring the quinoa. 2. Enjoy.

28

4 Ingredient 20 Minute Quinoa

Downtown Crepes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 126 kcal Fat 7.2 g Carbohydrates 10.4g Protein 5.8 g Cholesterol 124 mg Sodium 48 mg

Ingredients 4 eggs, beaten 1/4 cup coconut flour 1/4 cup coconut milk 1 tablespoon honey 1/4 teaspoon vanilla extract

1 pinch ground nutmeg 1 pinch ground cinnamon 1 teaspoon olive oil, or as needed

Directions 1. Get a bowl, combine: cinnamon, eggs, nutmeg, coconut flour, vanilla, coconut milk, and honey. Whisk the mix into an even batter then leave it for 12 mins. 2. Get a crepe pan or nonstick skillet hot with olive oil and a low level of heat. Ladle 1/4 cup of mix into the pan and lift the pan in a circular motion to spread the batter out evenly. 3. Let the mix cook for half a min then run a spatula around the outside of the crepe then turn it over and cook the other side for half a min more. 4. Continue making crepes in this manner until all the mix has been used up. 5. Enjoy.

Downtown Crepes

29

COCONUT

Bird Food

Prep Time: 20 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 140 kcal Fat 7.7 g Carbohydrates 18.9g Protein 0.7 g Cholesterol 10 mg Sodium 54 mg

Ingredients 1/2 cup butter 2 cups confectioners' sugar 3 cups flaked coconut 2 (1 ounce) squares unsweetened chocolate, melted

1 (10 ounce) jar maraschino cherries, drained

Directions 1. Get your butter hot in a pot then shut the heat then combine in the coconut and sugar once the butter has been melted. 2. Let the mix cool a bit then work everything into balls. 3. Make a small incision into the middle of each ball and place half of cherry into each. 4. Then add some chocolate around the cherry. 5. Place everything into a casserole dish and put it all in the fridge to cool off. 6. Enjoy.

30

Coconut Bird Food

Chiliad

Mango

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 85 kcal Fat 0.9 g Carbohydrates 21.7g Protein 1.1 g Cholesterol 0 mg Sodium 237 mg

Ingredients 1/4 C. water 1 tbsp chili powder 1 pinch salt

3 tbsp lemon juice 1 mango - peeled, seeded, and sliced

Directions 1. 2. 3. 4.

In a small pan, add the water and bring to a boil. Add the lemon juice, chili powder and salt and cook, stirring till heated through. Stir in the mango and toss to coat well. Remove everything from the heat and keep aside for a few minutes before serving.

Chiliad Mango

31

CARIBBEAN

Bruschetta

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 315 kcal Fat 6.8 g Carbohydrates 48.7g Protein 15.3 g Cholesterol 21 mg Sodium 724 mg

Ingredients 1 (1 lb.) loaf French bread, cut into 1/2 inch pieces 1 mango - peeled, seeded and diced

1 tbsp fresh basil, minced 1 C. grated Romano cheese

Directions 1. Set your oven to the broiler. 2. In a large baking sheet, place the French bread slices in a single layer and cook under the broiler for about 1-2 minutes per side. 3. Remove everything from the oven. 4. Ina bowl, mix together the basil and mango and spread the mixture over each bread slice. 5. Top with the Romano cheese and cook under the broiler for about 2-3 minutes. 6. Serve hot.

32

Caribbean Bruschetta

How to Make

a Mango Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 274 kcal Fat 14.6 g Cholesterol 32.7g Sodium 4.3 g Carbohydrates 59 mg Protein 211 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking soda 2/3 C. butter 1 C. white sugar 2 eggs

1 C. buttermilk 1 tsp vanilla extract 1 C. mango puree 1/2 C. chopped walnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 9x5-inch loaf pan. 2. In a bowl, add the sugar and butter and beat till fluffy. 3. Add the eggs and beat well. 4. In another bowl, mix together the flour and baking soda. 5. Add the flour mixture into the egg mixture and mix well. 6. Fold in the remaining ingredients. 7. Transfer the mixture into the prepared loaf pan and cook everything in the oven for about 40-50 minutes.

How to Make a Mango Cake

33

SWEET HONEY

Butter

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 119 kcal Fat 5.8 g Cholesterol 18.3g Sodium 0.2 g Carbohydrates 15 mg Protein 42 mg

Ingredients 1/2 C. honey 1/4 C. softened butter 1/4 C. finely chopped mango

Directions 1. In a bowl, add all the ingredients and bet till well combined.

34

Sweet Honey Butter

Jamaican

Mango Chicken

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 312 kcal Fat 5.4 g Cholesterol 36.4g Sodium 29.2 g Carbohydrates 68 mg Protein 81 mg

Ingredients 4 skinless, boneless chicken breasts 3/4 C. chopped red onion 1 mango - peeled, seeded, and sliced 1 tbsp vegetable oil 3 C. orange juice

3 tbsp cornstarch 1/4 C. hot water

Directions 1. 2. 3. 4. 5. 6.

Heat a large skillet and cook the chicken till browned completely. Add the red onion and cook, stirring occasionally for about 2-3 minutes. Stir in the orange juice and bring to a boil. Stir in the mango slices and reduce the heat, then simmer for about 2 minutes. Meanwhile in a bowl, mix together the hot water and cornstarch. Add the cornstarch mixture in the pan and cook, stirring till the mixture becomes thick.

Jamaican Mango Chicken

35

CROP-OVER

Smoothies

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 105 kcal Fat 1.3 g Cholesterol 22.3g Sodium 2.5 g Carbohydrates 0 mg Protein 29 mg

Ingredients 1 peach, sliced 1 mango, peeled and diced 1/2 C. vanilla soy milk

1/2 C. orange juice, or as needed

Directions 1. In a blender, add all the ingredients and pulse till smooth. 2. Transfer into glasses and serve.

38

Crop-over Smoothies

Mango

Lunch Box Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 319 kcal Fat 20.2 g Cholesterol 34.2g Sodium 3.4 g Carbohydrates 0 mg Protein 205 mg

Ingredients 1/2 C. sugar 3/4 C. canola oil 1 tsp salt 1/4 C. balsamic vinegar 8 C. mixed salad greens 2 C. sweetened dried cranberries

1/2 lb. fresh strawberries, quartered 1 mango - peeled, seeded, and cubed 1/2 C. chopped onion 1 C. slivered almonds

Directions 1. 2. 3. 4.

In a small bowl, add the sugar, salt, oil and vinegar and beat well. In a serving bowl, mix together all the ingredients except the almonds. Pour the vinaigrette and toss to coat well. Serve with a topping of the almonds.

Mango Lunch Box Salad

39

KERALA

Sweet Smoothies

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 482 kcal Fat 4.4 g Cholesterol 102.4g Sodium 13.9 g Carbohydrates 15 mg Protein 179 mg

Ingredients 2 mangos - peeled, seeded and diced 2 C. plain yogurt 1/2 C. white sugar

1 C. ice

Directions 1. In a blender, add all the ingredients and pulse till smooth. 2. Transfer into glasses and serve.

40

Kerala Sweet Smoothies

After-School Smoothie

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 135 kcal Fat 0.9 g Cholesterol 30.4g Sodium 3.2 g Carbohydrates 2 mg Protein 39 mg

Ingredients 1 banana 1/2 C. frozen mango pieces 1/3 C. plain yogurt 1/2 C. orange-mango juice blend

Directions 1. In a blender, add all the ingredients and pulse till smooth.

After-School Smoothie

41

SPICY

Tilapia with Mango Chutney

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 4 Calories 211 kcal Fat 8.7 g Carbohydrates 9.5g Protein 23.7 g Cholesterol 41 mg Sodium 691 mg

Ingredients 1 mango - peeled and diced 1/4 C. chopped red onion 1 serrano chili, minced 1/2 C. cilantro leaves, chopped 2 tbsp lime juice 1/2 tsp salt

2 tbsp olive oil, divided 1 tbsp curry powder 1 tbsp garlic pepper seasoning 4 fresh tilapia fillets

Directions 1. For the mango salsa, in a bowl, mix together the mango, red onion, Serrano chili, cilantro, lime juice and salt. 2. Rub the tilapia fillets with the garlic pepper and curry powder evenly. 3. Drizzle with 1 tbsp of the oil. 4. In a large skillet, heat the remaining oil on medium-high heat sear the fish fillets for about 3 minutes per side. 5. Serve the tilapia fillets with a topping of the mango salsa.

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Spicy Tilapia with Mango Chutney

Coconut

Mango Muffins

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 16 Calories 219 kcal Fat 8.4 g Carbohydrates 33.9g Protein 3.1 g Cholesterol 43 mg Sodium 165 mg

Ingredients 1/4 C. all-purpose flour 1/4 tsp ground cinnamon 1 tbsp white sugar 3 tbsp sweetened flaked coconut, chopped 1 pinch salt 2 tbsp butter 1/2 C. unsalted butter 1 1/4 C. white sugar 1/2 tsp salt

2 eggs 1 3/4 C. all-purpose flour 2 tsp baking powder 1/2 C. buttermilk 1 C. fresh blueberries 1/4 C. all-purpose flour 1 C. mango - peeled, seeded and diced

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 16 cups of the muffin tins. In a bowl, mix together the 1/4 C. of the flour, cinnamon, 1 tbsp of the sugar, coconut, and 1 pinch of the salt. 2. Add 2 tbsp of the butter and mix till well combined. 3. In a second bowl, add the unsalted butter, 1 1/4 C. of the sugar, and 1/2 tsp of the salt and beat till smooth. 4. Add the eggs, one at a time, beating continuously till fluffy. 5. In a third bowl, mix together the 1 3/4 C. of the flour and baking powder. Add the flour mixture into the butter mixture alternately with the buttermilk and mix well. 6. In a small bowl, add the blueberries and 1/4 C. of the flour and toss to coat well. Add the blueberry mixture and mango in the flour mixture and mix. 7. Transfer the mixture into the prepared muffin cups and sprinkle with the coconut mixture. 8. Cook everything in the oven for about 25-35 minutes. Coconut Mango Muffins

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FRUITY

Quinoa Salad

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 162 kcal Fat 2.4 g Carbohydrates 31.1g Protein 5.3 g Cholesterol 1 mg Sodium 553 mg

Ingredients 1 1/2 C. chicken stock 3/4 C. quinoa 1 1/2 tsp curry powder 1/4 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper

1 mango - peeled, seeded and diced 3 green onions, chopped

Directions 1. In a pan, mix together the chicken broth, quinoa, curry powder, garlic powder, salt, and black pepper and bring to a boil on high heat. 2. Reduce the heat to medium-low and simmer, covered until for about 15-20 minutes. 3. Transfer the quinoa into a shallow dish and keep aside to cool. 4. Stir in the mango and green onions and serve.

44

Fruity Quinoa Salad

Tropical

Cheesecake

Prep Time: 35 mins Total Time: 9 hrs 30 mins Servings per Recipe: 8 Calories 468 kcal Fat 31.6 g Carbohydrates 38.4g Protein 9.4 g Cholesterol 131 mg Sodium 311 mg

Ingredients 3/4 C. sweetened flaked coconut 3/4 C. crushed gingersnap cookies 3 tbsp melted butter 2 (8 oz.) packages cream cheese, softened 1 (10 oz.) can sweetened condensed milk 2 eggs 1 tbsp lime zest

2 tbsp lime juice 1 tbsp coconut extract 2 C. cubed fresh mango 1 tsp white sugar

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease a 9-inch spring form pan. 2. Transfer the mixture into the bottom and slightly up the sides of the prepared pan. 3. Cook everything in the oven for about 10 minutes. 4. Remove everything from the oven and keep aside to cool. 5. Now, set your oven to 300 degrees F. 6. In a bowl, add the softened cream cheese and beat till smooth. 7. With beater set to medium-low, slowly add the condensed milk into the bowl, mixing till well combined. 8. Add the eggs, one at a time, beating continuously till well combined. 9. Transfer about half of the cream cheese mixture into another bowl. 10. Add the lime juice and lime zest into the portion in another bowl and place the mixture over the crust evenly. 11. Stir the coconut extract in the remaining cream cheese mixture and place over the limeflavored batter cream cheese mixture evenly. 12. Cook everything in the oven for about 45 minutes. 13. Turn the heat of the oven off, but keep the cheesecake inside with oven door slightly Tropical Cheesecake

45

open till the oven cools completely. 14. Refrigerate the cheesecake till chilled completely. 15. For mango coulis in a blender, add the mango and sugar and pulse till smooth. 16. Drizzle over cheesecake just before serving.

46

Saturday’s

Dinner (Chicken and Fruity Rice)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 379 kcal Fat 3g Carbohydrates 53.8g Protein 27.1 g Cholesterol 61 mg Sodium 347 mg

Ingredients 1 tsp curry powder 1/2 tsp salt 1/4 tsp black pepper 4 skinless, boneless chicken breast halves 1 C. chicken broth 1/2 C. water 1/2 C. white wine

1 C. long-grain white rice 1 tbsp brown sugar 1 tbsp dried parsley 1 C. diced mango

Directions 1. 2. 3. 4.

In a bowl, mix together the curry powder, 1/4 tsp of the salt and black pepper. Add the chicken pieces and coat with the mixture generously. In a nonstick skillet, mix together the rice, wine, broth and water. Stir in the remaining 1/4 tsp of the salt and all the ingredients and place the chicken pieces on the top, then bring to a boil. 5. Reduce the heat to low and simmer, covered for about 20-25 minutes. 6. Remove everything from the heat and keep aside covered for about 5 minutes before serving.

Saturday’s Dinner

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BREADED

Mango Pudding

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 194 kcal Fat 6.7 g Carbohydrates 27.9g Protein 6.1 g Cholesterol 82 mg Sodium 201 mg

Ingredients 6 slices white bread, torn into small pieces 2 mangos - peeled, seeded and diced 1/4 C. white sugar 3 eggs, lightly beaten 2 C. milk

1 1/2 tsp vanilla extract 1 1/2 tsp ground cardamom 2 tbsp butter

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 11x9-inch baking dish. 2. In a bowl, add the mango and bread pieces and toss to coat and transfer into the prepared baking dish. 3. In a bowl, add the milk, eggs, sugar, cardamom and vanilla and beat till well combined. 4. Place the egg mixture over the mango mixture and cook everything in the oven for about 45-50 minutes.

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Breaded Mango Pudding

Sanibel

Prep Time: 10 mins

Smoothie

Total Time: 10 mins Servings per Recipe: 2 Calories 165 kcal Fat 1g Carbohydrates 38.8g Protein 3.4 g Cholesterol 2 mg Sodium 54 mg

Ingredients 1 kiwifruit, peeled and sliced 1 banana 1/2 C. orange juice 1/2 C. diced pineapple 1/4 C. coconut water

1/4 C. low-fat vanilla yogurt 1 tsp agave nectar (optional)

Directions 1. In a blender, add all the Ingredients and pulse till smooth.

Sanibel Smoothie

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PEANUT BUTTER

Kiwi Lunch

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 250 kcal Fat 12.5 g Carbohydrates 35.3g Protein 9.1 g Cholesterol 11 mg Sodium 330 mg

Ingredients 1 whole wheat tortilla 1 tbsp peanut butter 1 tbsp cream cheese

1/2 kiwi, peeled and thinly sliced

Directions 1. Cut the rounded edges from the tortilla to form a square. 2. Spread the peanut butter over one half of the tortilla and cream cheese over the remaining half. 3. Place kiwi slices in a single layer over cream cheese. 4. Starting with the cream cheese end gently, roll up the tortilla to form a log shape. 5. Serve as a wrap or sliced into thick rounds.

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Peanut Butter Kiwi Lunch

Guava

Ice Pops

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 35 kcal Fat 0.1 g Carbohydrates 8.7g Protein 0.3 g Cholesterol 0 mg Sodium 1 mg

Ingredients 1 C. guava nectar 1 C. unsweetened pineapple juice 1 C. fresh pineapple chunks

1 C. coarsely chopped fresh fruit (such as strawberries, kiwifruit, papaya and melon)

Directions 1. In a blender, add the guava nectar, pineapple juice and fresh pineapple chunks and pulse till smooth. 2. In 12 frozen treat molds, divide the chopped fruit. 3. Place the blended mixture over the fruit. 4. With a foil paper, cover each mold and with a knife, make a small hole in the center of foil paper. 5. Insert a wooden stick into each hole and freeze for about 4 hours. 6. Remove foil and molds and serve.

Guava Ice Pops

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TROPICAL

Pizzas

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 290 kcal Fat 16.7 g Carbohydrates 33g Protein 3.1 g Cholesterol 46 mg Sodium 124 mg

Ingredients butter-flavored cooking spray 2 C. all-purpose flour 1/2 C. confectioners' sugar 1 C. cold butter 1 (8 oz.) package cream cheese, softened 1/3 C. white sugar 1 tsp almond extract 2 C. sliced fresh strawberries

1 C. fresh blueberries 1 kiwi, peeled and sliced 1 C. unsweetened pineapple juice 1/2 C. white sugar 2 tbsp cornstarch 1 tsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 12-inch pizza pan with the butter-flavored cooking spray. 2. In a bowl, mix together the flour and confectioners' sugar. 3. With a pastry cutter, cut the butter and mix till a coarse crumb forms. 4. Place the mixture into the prepared pizza pan and press. 5. Cook in the oven for about 12-15 minutes. 6. Remove from the oven and keep on a wire rack to cool. 7. In a bowl, add the cream cheese, 1/3 C. of the white sugar and almond extract and beat till smooth. Spread the cream cheese mixture over the cooled crust evenly. Arrange the strawberries, blueberries and kiwi slices over the cream cheese mixture in a pan, mix together the pineapple juice, 1/2 C. white sugar, and cornstarch and lemon juice and bring to a boil. Cook, stirring continuously for about 2 minutes. 8. Remove from the heat and cool slightly. 9. Drizzle the sauce over the fruit and refrigerate to chill completely.

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Tropical Pizzas

Wild Rice Lunch

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 248 kcal Fat 5.2 g Carbohydrates 46.9g Protein 6.9 g Cholesterol 0 mg Sodium 5 mg

Ingredients 2 1/2 C. chicken stock 1 C. wild rice 3 tbsp lemon juice 2 tsp olive oil 2 tsp honey

2 kiwis, peeled and diced 1 C. seedless red grapes, halved 1 1/2 tbsp toasted, chopped pecans

Directions 1. 2. 3. 4. 5.

In a medium pan, add the broth and bring to a boil. Add the rice and reduce the heat to low. Simmer, covered for about 45 minutes. Drain the excess liquid and keep aside, covered to cool. In a small bowl, add the lemon juice, oil, honey, salt and pepper and mix till honey is dissolved. 6. In a salad bowl, add the rice, kiwi, red grapes and pecans. 7. Add the dressing and gently toss to coat.

Wild Rice Lunch

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A SKINNY

Snack

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 235 kcal Fat 1.3 g Carbohydrates 62.4g Protein 6.7 g Cholesterol 0 mg Sodium 346 mg

Ingredients 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 oz. raspberries 1 lb. strawberries, divided 3 tbsp fruit preserves, any flavor

10 (10 inch) whole wheat flour tortillas butter flavored cooking spray 1/3 C. cinnamon sugar

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. 3. Refrigerate, covered to chill for at least 15 minutes. 4. Coat one side of each flour tortilla with the butter-flavored cooking spray and cut into the wedges. 5. In a large baking sheet, arrange the tortilla wedges in a single layer. 6. Sprinkle with cinnamon sugar and spray with the cooking spray. 7. Cook in the oven for about 8-10 minutes. 8. Remove from the oven and keep aside to cool for about 15 minutes. 9. Serve with the chilled fruit mixture.

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A Skinny Snack

Cream Cheese Trifle

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 25 Calories 222 kcal Fat 8.2 g Carbohydrates 33.5g Protein 4.9 g Cholesterol 24 mg Sodium 138 mg

Ingredients 4 (8 oz.) packages reduced-fat cream cheese, softened 2 C. brown sugar 4 tsp vanilla extract 1 lb. fresh strawberries, coarsely chopped 1 fresh pineapple - peeled, cored and chopped 1 lb. seedless grapes, halved

1 pint blueberries 25 clear, plastic (10 oz.) Cups 12 sugar cookies, crushed 2 kiwis, peeled and sliced

Directions 1. In a bowl, add the cream cheese, brown sugar and vanilla extract and mix till smooth. 2. Refrigerate for about 30 minutes. 3. In another bowl, mix together the chopped strawberries, pineapple, grapes and blueberries. 4. In the bottom of each plastic cup, place about 3 tbsp of the cream cheese mixture to make a half-inch thick layer. 5. Place about 1/3 C. of the mixed fruit on top of the cream cheese to make a 2-inch layer. 6. Top the fruit with 1-2 tsp of the crumbled sugar cookies. 7. Garnishing each cup with a kiwi slice. 8. Refrigerate before serving.

Cream Cheese Trifle

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TROPICAL

Fruit Salad Dessert

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 423 kcal Fat 23.3 g Carbohydrates 52g Protein 4.5 g Cholesterol 51 mg Sodium 461 mg

Ingredients Pretzel Crust: 2 C. crushed pretzels 3/4 C. butter, melted 3 tbsp brown sugar Cream Cheese Layer: 1 C. white sugar 1 (8 oz.) package cream cheese, softened 1/2 tsp vanilla extract 1/2 lemon, juiced 1 1/2 lemons, zested

1 (8 oz.) container frozen whipped topping (such as Cool Whip(R)), thawed Fruit Layer: 1 1/2 C. boiling water 2 (3 oz.) packages lemon-flavored gelatin mix (such as Jell-O(R)) 1/2 C. fresh lemon juice, strained 1 mango, peeled and chopped 1 kiwi, peeled and sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the crushed pretzels, butter and brown sugar. Place the mixture into a 13x9-inch baking dish and press slightly. Cook in the oven for about 10 minutes. Remove from the oven and keep aside to cool completely. In a large bowl, add the white sugar, cream cheese and vanilla extract and mix till smooth. Add the juice from 1/2 lemon and lemon zest and mix well. Fold in the whipped topping. Spread the cream cheese mixture over the cooled crust evenly and refrigerate for about 30 minutes. 10. In a bowl, add the boiling water and lemon-flavored gelatin and mix till dissolved completely. 11. Add 1/2 C. of the strained lemon juice and mix well. 58

Tropical Fruit Salad Dessert

12. Refrigerate for about 1 hour. 13. Pour the enough gelatin mixture over the cream cheese layer to cover. 14. Keep the remaining gelatin mixture aside. 15. Place the mango and kiwi over the gelatin mixture layer and pour the remaining gelatin mixture over the fruit layer. 16. Refrigerate for about 2 hours.

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VANILLA CAKE

Tropical Trifle

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 15 Calories 231 kcal Fat 7.4 g Carbohydrates 38.4g Protein 2.5 g Cholesterol 7 mg Sodium 270 mg

Ingredients 1 (12 oz.) container frozen whipped topping, thawed 1 (8 oz.) container sour cream 1 (9 inch) angel food cake 1 (3.4 oz.) package instant vanilla pudding mix

3 kiwis, peeled and sliced 1 pint fresh strawberries, sliced 3 bananas, peeled and sliced 1 (15 oz.) can crushed pineapple, drained 1 sprig fresh mint

Directions 1. In a bowl, fold the sour cream and unprepared pudding mix into the whipped topping. 2. Cut the cake into thirds, horizontally. 3. Line a large glass serving bowl with the kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices for garnishing. 4. In the bottom of the bowl, place one layer of the cake, followed by 1/3 of the bananas and pineapple and 1/3 of the whipped topping mixture. 5. Repeat the layers till all the Ingredients are used. 6. Garnish the trifle with the reserved strawberries and kiwi slices and a sprig of mint. 7. Refrigerate before serving.

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Vanilla Cake Tropical Trifle

Pavlova

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 373 kcal Fat 22.3 g Carbohydrates 42.1g Protein 3.7 g Cholesterol 82 mg Sodium 52 mg

Ingredients 4 egg whites 1 1/4 C. white sugar 1 tsp vanilla extract 1 tsp lemon juice

2 tsp cornstarch 1 pint heavy cream 6 kiwi, peeled and sliced

Directions 1. Set your oven to 300 degrees F before doing anything else and line a baking dish with the parchment paper, then draw a 9-inch circle on the parchment paper. 2. In a large bowl, add the egg whites and beat till stiff peaks form. 3. Add the sugar, about 1 tbsp at a time and beat till thick and glossy. 4. Gently fold in the vanilla extract, lemon juice and cornstarch. 5. Carefully, place the mixture inside the circle drawn on the parchment paper. 6. Working from the center, spread mixture toward the outside edge, building the edge slightly and making a slight depression in the center. 7. Cook in the oven for about 1 hour. 8. Remove from the oven and keep on wire rack to cool completely. 9. In a small bowl, add the heavy cream and beat till the stiff peaks form. 10. Remove the paper from the meringue and place on a flat serving plate. 11. Fill the center of the meringue with the whipped cream and decorate with the kiwifruit slices.

Pavlova

63

CINNAMON CHIPS

with Kiwi Apple Salsa

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 32 Calories 70 kcal Fat 1.8 g Carbohydrates 12.5g Protein 1.3 g Cholesterol 0 mg Sodium 86 mg

Ingredients 1 Fuji apple - peeled, cored and diced 1 C. sliced fresh strawberries 2 kiwis, peeled and sliced 2 bananas, peeled and sliced 1 tbsp fresh lime juice 2 tbsp white sugar 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg 1 C. oil for frying 6 (10 inch) flour tortillas 3 tbsp white sugar 1 tbsp ground cinnamon

Directions 1. In a medium bowl, mix together the Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. 2. Refrigerate, covered to chill for approximately 20 minutes. 3. Slice the flour tortillas into triangles. 4. In a medium heavy pan, heat the oil to 375 degrees F and fry the tortilla triangles for about 2-4 minutes. 5. Transfer onto paper towel lined plates to drain. 6. In a large zip lock plastic bag, add the white sugar and cinnamon. 7. Place the fried tortilla triangles into the bag and shake to coat well. 8. Serve the warm tortilla chips with the chilled fruit salsa.

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Cinnamon Chips with Kiwi Apple Salsa

North Philly Pizza

Prep Time: 15 mins Total Time: 2 hrs 59 mins Servings per Recipe: 12 Calories 283 kcal Fat 15.4 g Carbohydrates 35.6g Protein 3g Cholesterol 25 mg Sodium 218 mg

Ingredients 1 (16.5 oz.) package refrigerated sliceable sugar cookies, sliced 1 (8 oz.) package PHILADELPHIA Cream Cheese, softened 1/4 C. sugar 4 C. assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)

1/4 C. apricot preserves, pressed through sieve to remove lumps 1/2 tsp vanilla 1 tbsp water

Directions 1. Set your oven to 375 degrees F before doing anything else and line a 12-inch pizza pan with the foil paper. 2. Place the cookie dough slices in the pizza pan in a single layer and press together to form a crust. 3. Cook in the oven for about 14 minutes. 4. Remove from the oven and keep aside to cool completely. 5. Invert the crust onto a plate and carefully remove the foil. 6. Then, turn the crust over. 7. In a bowl, add the cream cheese, sugar and vanilla and beat till well combined. 8. Spread the cream cheese mixture over the crust and top with the fruit. 9. In a bowl, mix together the preserves and water. 10. Coat the fruit with the preserve mixture and refrigerate for about 2 hours.

North Philly Pizza

65

SWEETER

Flan

Prep Time: 30 mins Total Time: 1 hr 42 mins Servings per Recipe: 12 Calories 430 kcal Fat 24.2 g Carbohydrates 50.1g Protein 4.9 g Cholesterol 56 mg Sodium 170 mg

Ingredients Crust: 2 1/8 C. all-purpose flour 1/2 tsp cream of tartar 1/2 tsp baking soda 1/2 C. white sugar 1/2 C. confectioners' sugar 1/2 C. butter 1/2 C. vegetable oil 1 egg 1/2 tsp vanilla extract Filling: 1 (8 oz.) package cream cheese, softened

1/3 C. white sugar 1/2 tsp vanilla extract Fruit: 3 C. fresh strawberries, hulled and halved 1 C. fresh blueberries, rinsed and dried 3 kiwifruit, peeled and thinly sliced Glaze: 1 tbsp cornstarch 1/4 C. white sugar 1/2 C. water 1/2 C. orange juice 2 tbsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 15x10-inch jelly roll pan. 2. For crust in a bowl, sift together the flour, cream of tartar and baking soda. 3. In another bowl, add the white and confectioners' sugars, butter, vegetable oil, egg, and vanilla and beat till creamy. 4. Add the flour mixture and mix till well combined. 5. In the bottom of the prepared pan, place the dough evenly. 6. Cook in the oven for about 10-12 minutes. 7. Remove from the oven and keep aside to cool completely. 8. For filling in a bowl, add the cream cheese, sugar and vanilla and beat till creamy. 9. Place the filling mixture over the cooled crust. 66

Sweeter Flan

10. Arrange the fruit over the filling and refrigerate. 11. For the glaze in a small pan, mix together the sugar and cornstarch on medium heat. 12. Add the water, orange juice and lemon juice and beat to combine. 13. Bring to a boil for about 1 minute. 14. Remove from the heat and keep aside to cool completely. 15. Pour the glaze over the fruit evenly and refrigerate before serving.

67

AUGUST’S

Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 12 Calories 126 kcal Fat 1.4 g Carbohydrates 25.5g Protein 4.7 g Cholesterol 4 mg Sodium 56 mg

Ingredients 1 (16 oz.) package fresh strawberries, hulled and halved 1 large peach, pitted and cut into bitesize pieces 2 plums, pitted and cut into bite-size pieces 2 kiwi fruit, peeled and cut into bitesize pieces 1 C. dark sweet cherries, pitted and halved

1 C. honeydew melon balls or cubes 1 C. cantaloupe cubes 1 C. cubed fresh pineapple 1 C. grapes 2 (16 oz.) containers low-fat vanilla yogurt

Directions 1. In a large salad bowl, mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple and grapes. 2. Serve with a topping of the yogurt.

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August’s Salad

Californian Bread

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 249.5 Fat 10.5g Cholesterol 61.6mg Sodium 280.4mg Carbohydrates 35.2g Protein 4.1g

Ingredients 2 C. all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 C. butter (soften)

2/3 C. sugar 2 eggs 1 C. peeled mashed kiwi fruit ( ripe)

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x5x3-inch loaf pan. 2. In a bowl, sift together the flour, baking powder, baking soda and salt. 3. In another large bowl, add the butter and sugar and beat till light and fluffy. 4. Add the eggs, one at a time and beat till well combined. 5. Stir in the mashed kiwis. 6. Add the flour mixture and mix till just moistened. 7. Transfer the mixture into the prepared loaf pan. 8. Cook in the oven for about 55-65 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and cool for about 10 minutes on wire rack. 10. Remove from pan and cool completely on rack.

Californian Bread

69

KIWI

Liquor

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 39.4 Fat 0.2g Cholesterol 0.0mg Sodium 2.8mg Carbohydrates 9.7g Protein 0.4g

Ingredients 1 kiwi fruit, peeled & sliced 2 tsp granulated sugar 2 oz. rum (optional)

8 ice cubes, crushed 2 slices kiwi fruits

Directions 1. In a blender, add all the Ingredients except 2 kiwifruit slices and pulse till smooth. 2. Garnish the edge of 2 stemmed glasses with a slice of kiwifruit and serve.

72

Kiwi Liquor

Traditional

Prep Time: 20 mins

Czech Cookies

Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 674 kcal Fat 41.1 g Carbohydrates 71.9g Protein 7.3 g Cholesterol 113 mg Sodium 304 mg

Ingredients 1 C. butter, softened 6 oz. cream cheese, softened 2 tbsp white sugar 2 C. all-purpose flour 3/4 C. dried apricots

1 1/2 C. water 3/4 C. white sugar

Directions 1. For filling in a heavy pan, mix together the apricots and water on medium heat and cook, covered for about 10 minutes. 2. Uncover and cook for about 5-10 minutes or till most of the water is absorbed. Remove from the heat ad with a potato masher, mash the apricots. Stir in 2 tbsp of the sugar and keep aside to cool. 3. For dough in a bowl, add the butter and cream cheese and fluffy. 4. Add 3/4 C. of the sugar and beat well. 5. Add the flour and mix till a dough forms. 6. Make a ball from the dough and refrigerate to chill for about 1 hour. 7. Set your oven to 400 degrees F. 8. Divide the dough into 2 equal sized portions. 9. Place each portion of the dough onto well-floured surface and roll into 1/8-inch thickness. Cut the rolled dough portions into 2-inch squares. 10. Place about 1/2 tsp of apricot filling in the center of each square. 11. Bring four corners to center and pinch to seal. 12. Cook in the oven for about 15 minutes. 13. Serve with a sprinkling of the powdered sugar.

Traditional Czech Cookies

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CORPORATE

Christmas Party Cookies

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 89 kcal Fat 4.4 g Carbohydrates 11.8g Protein 1.1 g Cholesterol 16 mg Sodium 43 mg

Ingredients 1 1/2 C. butter, softened 1 1/2 C. white sugar 1 (8 oz.) package cream cheese, softened 2 eggs 2 tbsp lemon juice 1 1/2 tsp lemon zest

4 1/2 C. all-purpose flour 1 1/2 tsp baking powder 1 C. apricot preserves 1/3 C. confectioners' sugar for decoration

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, add the butter, sugar and cream cheese and beat till smooth. Add the eggs, one at a time and beat till well combined. Stir in the lemon juice and lemon zest. Add the flour and baking powder and stir till just combined. Refrigerate, covered for about 1 hour. Set your oven to 350 degrees F. Roll tbsps of the dough into balls, and place onto ungreased cookie sheets about 2-inch apart. 8. With your finger, make an indention in the center of each ball and fill with 1/2 tsp of the apricot preserves. 9. Cook in the oven for about 15 minutes. 10. Remove from the oven and cool the cookies on the cookie sheet for about 2 minutes before removing to wire racks to cool completely. 11. Serve with a sprinkling of the confectioner's sugar.

74

Corporate Christmas Party Cookies

Moroccan

Rice Tagine

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 426.0 Cholesterol 46.8mg Sodium 316.2mg Carbohydrates 55.7g Protein 24.7g

Ingredients 2 tsps vegetable oil 1 onion, diced 3 garlic cloves, minced 1 lb extra lean ground beef 3/4 tsp allspice 3/4 tsp cinnamon 1 C. brown rice 2 C. chicken broth

1 sweet red pepper, diced 1 yellow pepper, diced 1 C. dried apricots 3 tbsps minced of fresh mint 2 tbsps fresh lemon juice 1/2 C. raw sunflower seeds

Directions 1. Begin to stir fry your garlic and onions in a Dutch oven for 2 mins then add in the beef and cook the meat for 7 mins while breaking it into pieces with a large spoon. 2. Now add the broth, rice, allspice and cinnamon. 3. Stir the spices into the broth and get everything boiling. 4. Place a lid on the pot and let the mix gently boil, with a medium level of heat, for 42 mins. 5. Once the rice is done add in the lemon juice, sweet peppers, mint, and dried fruit. 6. Shut the heat and garnish each serving with sunflower. 7. Enjoy.

Moroccan Rice Tagine

75

APRICOTS

Dessert Rollies

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 210 kcal Fat 9g Carbohydrates 32.5g Protein 2.7 g Cholesterol 6 mg Sodium 30 mg

Ingredients 1/2 lb. dried apricots 1/2 C. brown sugar 1/2 (14 oz.) can sweetened condensed milk

1 C. flaked coconut for rolling 1/2 C. flaked coconut

Directions 1. 2. 3. 4. 5.

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In a food processor, add the apricots and pulse till minced. In a bowl, add the minced apricots and brown sugar and toss to coat well. In a shallow dish, mix together 1/2 C. of the coconut and condensed milk. Make 1-inch balls from the apricot mixture and coat with the coconut mixture. Refrigerate before serving.

Apricots Dessert Rollies

Southern Fried Pies

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 18 Calories 280 kcal Fat 14.4 g Carbohydrates 34.8g Protein 3.6 g Cholesterol 1 mg Sodium < 266 mg

Ingredients Dough: 4 C. all-purpose flour 2 tsp salt 1 C. shortening 1 C. milk Filling: 8 oz. dried apricots

1 (6 oz.) package dried peaches 3/4 C. white sugar water to cover 2 C. vegetable oil for frying

Directions 1. 2. 3. 4. 5.

For crust in a large bowl, mix together the flour and salt. With a pastry cutter, cut the shortening till the mixture is crumbly. Add the milk and mix till the dough forms a ball. Roll the dough and cut into 18 (6-inch) circles and keep aside. For filling in a large pan, add the apricots, peaches and sugar and enough water to cover on low heat and cook, covered till the fruit is falling apart. 6. Uncover and cook till the water is absorbed. 7. In small high-sided skillet, heat the oil medium heat. 8. Place the equal amounts of filling into each pastry circle and fold in half. 9. Seal the pies with a fork dipped in cold water. 10. Fry the pies in batches till browned from all sides. 11. Transfer the pies onto paper towel lined plate to drain.

Southern Fried Pies

77

NORTHERN AFRICAN STYLE

Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 263 kcal Fat 7.4 g Carbohydrates 37.2g Protein 13.2 g Cholesterol 0 mg Sodium 7 mg

Ingredients 3 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1/3 C. dried apricots 1 1/2 C. red lentils 5 C. chicken stock 3 roma (plum) tomatoes - peeled, seeded and chopped

1/2 tsp ground cumin 1/2 tsp dried thyme salt to taste ground black pepper to taste 2 tbsp fresh lemon juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

78

In a pan, heat the olive oil and sauté the onion, garlic and apricots till tender. Add the lentils and stock and bring to a boil. Reduce the heat and simmer for about 30 minutes. Stir in the tomatoes, cumin, thyme, salt and pepper and simmer for about 10 minutes. Stir in the lemon juice and remove from the heat. In a blender, add 1/2 of the soup and pulse till smooth. Return the pureed soup into the pan and stir with remaining hot soup. Serve immediately.

Northern African Style Soup

How to Make

a Coffee Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 15 Calories 334 kcal Fat 17.4 g Carbohydrates 40.2g Protein 5.6 g Cholesterol 66 mg Sodium 304 mg

Ingredients 1 (18.25 oz.) package white cake mix 3 eggs 1 1/2 C. sour cream 1 (15 oz.) can apricot halves, drained 1 tbsp butter 1/2 C. slivered almonds 1 (8 oz.) package cream cheese

2 tbsp milk 2/3 C. confectioners' sugar 2 tsp water

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10inch jellyroll pan. Reserve about 1/2 C. of the dry cake mix. In a bowl, add the eggs and sour cream and beat till well combined. Add the remaining cake mix and mix till a lumpy mixture forms. Transfer the mixture into the prepared pan evenly. 2. With the back of a spoon, make 15 wells in the mixture, 3 rows of 5. 3. In another bowl, add the cream cheese and milk and beat till fluffy. 4. Place one tbsp of the cream cheese mixture into each well. 5. Place 1 apricot half, cut side up over each blob of cream cheese. 6. In a small bowl, mix together the reserved cake mix and butter. 7. Add the butter and mix till the mixture becomes crumbly. 8. Fold in the slivered almonds. 9. Sprinkle the mixture over the Danish evenly. 10. Cook in the oven for about 30-35 minutes or till a toothpick inserted in the center comes out clean. 11. For the glaze, in a bowl, add the confectioners' sugar and water and mix till smooth. 12. Drizzle the glaze over the Danish after cooling. How to Make a Coffee Cake

79

TRADITIONAL

Jewish Pastries (Rugelach)

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 48 Calories 116 kcal Fat 7.1 g Carbohydrates 12.3g Protein 1.4 g Cholesterol 15 mg Sodium 54 mg

Ingredients 1 C. butter, softened 1 (8 oz.) package cream cheese, softened 1 tsp vanilla extract 1/4 tsp salt 2 C. all-purpose flour 3/4 C. white sugar 1 C. chopped walnuts

3/4 C. dried apricots, chopped 1/4 C. packed brown sugar 1 1/2 tsp ground cinnamon 1/2 C. seedless raspberry preserves 1 tbsp milk

Directions 1. In large bowl, add the butter and cream cheese and with mixer at low speed, beat till smooth. 2. Add the vanilla extract, salt, 1 C. of the flour and 1/4 C. of the sugar and beat till well combined. 3. Stir in the remaining flour. 4. Divide the dough into 4 equal portions and with the plastic wraps, cover each portion. 5. Refrigerate for at least 2 hours or overnight. 6. For filling in a bowl, add the walnuts, apricots, brown sugar, 1/4 C. plus 2 tbsp of the white sugar and 1/2 tsp of the cinnamon and still till well combined. 7. Set your oven to 425 degrees F and line 2 large baking sheets with 2 greased pieces of the foil. 8. Place 1 portion of the dough onto a lightly floured surface and with a floured rolling pin roll into 9-inch round, keeping remaining dough refrigerated. 9. Spread about 2 tbsp of the raspberry preserves and sprinkle with about 1/2 C. of the apricot filling. 10. Gently press the filling onto dough. 82

Traditional Jewish Pastries

11. With a sharp knife, cut the dough into 12 equal sized wedges. 12. Starting at curved edge, roll up each wedge, jelly-roll fashion. 13. Place cookies onto the prepared cookie sheet, point-side down, about 1/2 inch apart. 14. Repeat with remaining dough, one-fourth at a time. 15. A bowl, mix together the remaining 2 tbsp of the sugar and 1 tsp of the cinnamon. 16. Coat the rugelach with the milk and sprinkle with the cinnamon-sugar. 17. Cook in the oven for about 30-35 minutes. 18. Remove from the oven and immediately, transfer the rugelach onto the wire racks to cool. 19. Store in tightly covered container.

83

EASTER

Sweet Cream Cheese Bread

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 12 Calories 271 kcal Fat 7.2 g Carbohydrates 49.1g Protein 4.6 g Cholesterol 42 mg Sodium 304 mg

Ingredients 1 C. boiling water 1 C. dried apricots, chopped 3 tbsp margarine 1/2 C. cream cheese, softened 1 C. white sugar 2 eggs 2 C. all-purpose flour 2 tsp baking powder

1/2 tsp baking soda 1/2 tsp salt 1 C. dates, pitted and chopped

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x5x3-inch loaf pan. 2. In a small bowl, soak the apricots in boiling water and keep aside to cool. 3. In a second bowl, mix together the flour, baking powder, soda, salt and dates. 4. In a large bowl, add the margarine, cream cheese and sugar and beat till creamy. 5. Add the eggs, one at a time and beat till smooth. 6. Stir in the cooled apricots and water. 7. Add the flour mixture and stir till just moistened. 8. Transfer the mixture into the prepared loaf pan. 9. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

84

Easter Sweet Cream Cheese Bread

Yams

in December

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 348 kcal Fat 7.9 g Carbohydrates 68.4g Protein 3.5 g Cholesterol 8 mg Sodium 196 mg

Ingredients 3 lb. sweet potatoes, peeled and cut into chunks 1 C. packed brown sugar 5 tsp cornstarch 1/4 tsp salt 1/8 tsp ground cinnamon 1 C. apricot nectar

1/2 C. hot water 2 tsp grated orange peel 2 tbsp butter 1/2 C. chopped pecans

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan of water, add the sweet potatoes on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20 minutes. Drain and keep aside for about 1-2 minute. Set your oven to 350 degrees F and grease a 13x9-inch baking dish. In a pan, mix together the brown sugar, cornstarch, salt, cinnamon, apricot nectar, water and orange peel on medium heat and bring to a boil. Reduce the heat to medium-low and cook, stirring continuously for about 2 minutes. Stir in the butter and pecans. Arrange the sweet potato chunks into the prepared baking dish and top with the sauce evenly. Cook in the oven for about 25-30 minutes.

Yams in December

85

PARSI STYLE

Chicken Curry

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 649 kcal Fat 23.1 g Carbohydrates 75.3g Protein 40.1 g Cholesterol 117 mg Sodium 168 mg

8 chicken drumsticks salt and pepper to taste 2 tbsp olive oil 3 cloves garlic, minced 1/2 tsp red pepper flakes 4 C. apricot nectar 1 tsp cornstarch 1 tbsp water 3 tbsp Madras curry powder 1 C. dried apricots

1 large onion, roughly chopped 1 large green bell pepper, roughly chopped 4 carrots, thinly sliced 1 fresh green chili pepper, minced (optional) 1/2 C. chopped water chestnuts (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Season the chicken drumsticks with the salt and pepper. 3. In a large oven-safe skillet, heat the olive oil on medium heat and sauté the garlic and red pepper flakes for about 1-2 minutes. 4. Add the drumsticks and sear for about 3 minutes per side. Transfer the skillet into the oven. Cook in the oven for about 7-10 minutes. 5. In a large pan, add the apricot nectar and bring to a boil on medium-high heat. 6. Meanwhile, in a small bowl, dissolve the cornstarch in water. 7. Reduce the heat to medium-low and stir in the cornstarch mixture and curry powder. 8. Add the dried apricots and stir to combine. 9. Transfer the baked drumsticks into the apricot mixture and remove from the heat. 10. Heat the same skillet used to cook the chicken on medium heat and sauté the onion, green bell pepper, carrots and green chili pepper and cook till the onion becomes softened. 11. Add the drumsticks and apricot sauce and simmer, covered for about 10 minutes. 12. Season with the salt and pepper. Stir in the water chestnuts and serve immediately. 86

Parsi Style Chicken Curry

Minced

Fruit Medley

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 96 Calories 102 kcal Fat 0.1 g Carbohydrates < 26.6g Protein 0.5 g Cholesterol 0 mg Sodium 26 mg

Ingredients 6 C. white sugar 1 tsp ground cinnamon 1 tsp ground allspice 1 tsp ground cloves 1 tsp salt 8 lb. pears - peeled, cored and chopped 1 large orange, quartered with peel 1 lemon, quartered and seeded

1 tart apple - peeled, cored and chopped 1 C. dried apricots, chopped 1 C. grape juice 1 C. cider vinegar 3 C. raisins 2 1/2 C. dried currants

Directions 1. In a large pan, mix together the sugar, cinnamon, allspice, cloves and salt. 2. Add the pears, orange, lemon, apple and apricot and with a potato masher, mash completely. 3. Stir in the grape juice, vinegar, raisins and currants and bring to a boil on medium heat, stirring occasionally. 4. Simmer till the mixture becomes thick. 5. Place the mixture into hot sterilized jars to within 1/4 inch of jar top and seal. 6. It can be preserved in refrigerator for at least one year.

Minced Fruit Medley

87

BRITTANY STYLE

Crusty Cake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 290 kcal Fat 10.8 g Carbohydrates 42.6g Protein 8.3 g Cholesterol 23 mg Sodium 132 mg

Ingredients 10 small fresh apricots, pitted and quartered 1/3 C. white sugar 1 C. almond meal 1/2 C. confectioners' sugar

1 egg 1 (9 inch) refrigerated pie crust (such as Pillsbury(R)) 1/3 C. apricot jam, melted

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Roll out the pie crust onto a baking sheet. In a bowl, add the quartered apricots and white sugar and toss to coat well. In another bowl, add the almond meal, confectioner's sugar and egg and mix till a paste forms. 5. Spread the almond paste in the center of the pie crust, leaving 1/2-inch of bare crust all around the edge. 6. Arrange the sugared apricots over the almond paste. 7. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. 8. Crimp the edge down with a fork as you go around the tart. 9. Cook in the oven for about 40 minutes. 10. Spread the melted apricot jam over the hot galette. 11. Cut into desired slices and serve.

88

Brittany Style Crusty Cake

Egg Noodle

Casserole

Prep Time: 7 mins Total Time: 1 hr 25 mins Servings per Recipe: 18 Calories 377 kcal Fat 18.3 g Carbohydrates 42.5g Protein 12.2 g Cholesterol 127 mg Sodium 291 mg

Ingredients 1 (16 oz.) package wide egg noodles 1 (18 oz.) jar apricot preserves (such as SMUCKER'S(R) Apricot Preserves) 6 eggs, beaten 1 C. melted butter 1/2 C. white sugar

1 tsp vanilla extract 1 pinch salt 1 (16 oz.) container cottage cheese 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 12x9-inch baking dish 2. In a large pan of lightly salted boiling water, cook the egg noodles for about 8-10 minutes. 3. Drain well and keep aside. 4. In a large bowl, add the apricot preserves, eggs, butter, sugar, vanilla extract and salt and mix till well combined. 5. Fold in the cottage cheese and noodles. 6. Place the mixture into the prepared baking dish evenly. 7. Cook in the oven for about 50 minutes. 8. Remove the kugel from the oven and sprinkle with the Cheddar cheese evenly. 9. Cook in the oven for about 10 minutes more. 10. Remove from the oven and keep aside for about 10 minutes before serving.

Egg Noodle Casserole

89

APRICOT

Fantasy

Prep Time: 5 mins Total Time: 6 hrs 15 mins Servings per Recipe: 10 Calories 341 kcal Fat 19.5 g Carbohydrates 40.7g Protein 4.7 g Cholesterol 25 mg Sodium 133 mg

Ingredients 1 (6 oz.) package orange flavored JellO(R) mix 1 (20 oz.) can crushed pineapple with juice 1/2 C. white sugar

1 (8 oz.) package cream cheese, softened 2 C. frozen whipped topping, thawed 1 C. chopped pecans 1 (4 oz.) jar apricot baby food

Directions 1. In a small pan, mix together the orange-flavored gelatin with pineapple on low heat and cook till the gelatin is dissolved completely. 2. Remove from the heat and stir in the sugar. 3. Keep aside to cool completely. 4. In a bowl, add the gelatin mixture, baby food, cream cheese and whipped topping and with a mixer on medium speed, beat till well combined. 5. Stir in the pecans. 6. Transfer the mixture into serving bowl and refrigerate, covered for at least 4 hours.

90

Apricot Fantasy

Argentinean

Little Empanadas

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 18 Calories 249 kcal Fat 8.2 g Carbohydrates 42.7g Protein 3.3 g Cholesterol 0 mg Sodium 133 mg

Ingredients 4 C. chopped dried apricots 1 1/2 C. water 3/4 C. white sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1 pinch ground cloves 1 (.25 oz.) envelope active dry yeast

1 C. lukewarm water 1/4 C. shortening 3 C. all-purpose flour 1 tsp salt 1 quart oil for frying

Directions 1. For filling in a pan, add the dried apricots and 1 1/2 C. of the water and bring to a boil. Cook for about 15 minutes. 2. Remove from the heat and keep aside to cool slightly. 3. In a large food processor, add the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves and pulse till puree smooth. 4. In a large bowl, add 1 C. of the water and sprinkle the yeast over the top. Keep aside for about 5 minutes to dissolve the yeast. 5. Add the shortening and salt and mix well. 6. Slowly, add the flour and mix till the dough is stiff enough. 7. Place the dough onto a floured surface and knead till smooth and elastic. Roll out the dough to 1/4-1/8 inch thickness and with large round cookie cutter, cut into circles. 8. Place about a tbsp of the filling mixture in the center of each circles and fold over. With your fingers, press the edges to seal. 9. In a deep heavy skillet, heat about 1-inch of oil on medium-high heat and fry the pastries till golden brown, flipping once. 10. Transfer onto paper towels lined plates to drain. Argentinean Little Empanadas

91

FLAX SEED

Fibrous Bread

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 263 kcal Fat 10.5 g Carbohydrates 42.6g Protein 6.7 g Cholesterol 37 mg Sodium 218 mg

Ingredients 1/2 C. flax seed 3 bananas, mashed 1/4 C. vegetable oil 1/2 C. white sugar 2 eggs 1 1/2 C. all-purpose flour 1/2 tsp baking powder

1/2 tsp baking soda 1/2 tsp salt 1/4 C. flax seed 1/2 C. chopped pitted dates

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease an 8x4inch loaf pan. 2. In a food processor, grind 1/2 C. of the flax seeds. 3. In a large bowl, add the banana, oil, sugar and eggs and beat trill well combined. In another bowl, mix together the flour, baking powder, baking soda, salt, ground flax seeds and 1/4 C. of the whole flax seeds. 4. Slowly, add the flour mixture into the banana mixture and mix till well combined. 5. Fold in the dates. 6. Transfer the mixture into the prepared loaf pan evenly. 7. Cook in the oven for about 55-60 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. 9. Carefully, invert the cookies onto the wire rack to cool completely.

92

Flax Seed Fibrous Bread

Hawk-Eye

Spicy Meatloaf

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 291 kcal Fat 15.1 g Carbohydrates 19.4g Protein 20 g Cholesterol 87 mg Sodium 306 mg

Ingredients 5 Poblano peppers cooking spray 12 pitted Medjool dates 20 oz. -lean ground beef 5 oz. goat cheese

1/4 C. barbeque sauce 1/4 C. plain bread crumbs 1 egg 2 tbsp barbeque sauce

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 2. Arrange the peppers onto a baking sheet and cook under the broiler for about 5-10 minutes per side. 3. Remove from the oven and immediately, transfer the peppers into a bowl of the chilled water for about 10 minutes. 4. Drain the peppers and peel the blackened skin, the remove the seeds. 5. Set your oven to 350 degrees F and grease a 9x5-inch loaf pan with the cooking spray. 6. In a food processor, add the peppers and dates and pulse till well combined. 7. In a bowl, add the date mixture, ground beef, goat cheese, 1/4 C. barbecue sauce, bread crumbs and egg and mix till well combined. 8. Transfer the mixture into the prepared loaf pan evenly. 9. Place about 2 tbsp of the barbecue sauce over the meat mixture evenly. 10. Cook in the oven for about 1 hour.

Hawk-Eye Spicy Meatloaf

93

AN ISRAELI STYLE

Bittersweet Treat

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 25 Calories 86 kcal Fat 4.2 g Carbohydrates 11.7g Protein 1g Cholesterol < 1 mg Sodium 2 mg

Ingredients 8 oz. bittersweet chocolate, chopped 25 pitted Medjool dates 25 pecan halves

2 tbsp sweetened shredded coconut (optional)

Directions 1. In a microwave safe bowl, add the chocolate and microwave for about 2 minutes, stirring after every 30 seconds. 2. Remove from the microwave and stir till smooth. 3. Line a baking sheet with a piece of the foil. 4. Stuff each date with a pecan half and arrange onto the prepared baking sheet. 5. Drizzle with the melted chocolate and sprinkle with the coconut. 6. Freeze for about 1 hour before serving.

96

An Israeli Style Bittersweet Treat

North African Couscous

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 417 kcal Fat 17.5 g Carbohydrates 52.7g Protein 13.8 g Cholesterol 18 mg Sodium 918 mg

Ingredients 2 tbsp olive oil, divided 1/2 onion, chopped 1 C. pearl Israeli couscous 1 C. chicken broth 1 C. chopped cubed cooked chicken 1/2 C. chopped pitted dates 1/2 C. chopped dry-roasted almonds

1/4 C. chopped pitted green olives 1/4 C. freshly chopped parsley salt and ground black pepper to taste

Directions 1. In a skillet, heat 1 tbsp olive oil on medium-low heat and cook the onion for about 30 minutes, stirring occasionally. 2. Stir in the couscous and increase the heat to medium. 3. Cook for about 5 minutes, stirring continuously. 4. Place the broth over the couscous mixture and bring to a boil. 5. Reduce the heat and simmer, covered for about 5-10 minutes. 6. In a small skillet, heat remaining 1 tbsp of the olive oil on medium heat and cook the cook for about 5 to 7 minutes until fully done. 7. In the pan of couscous, add the chicken, dates, almonds, olives, parsley, salt and pepper and cook for about 2-3 minutes.

North African Couscous

97

MANHATTAN

Fruit Bars

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 24 Calories 205 kcal Fat 7g Carbohydrates 34.5g Protein 2.3 g Cholesterol 0 mg Sodium 57 mg

Ingredients 1 C. dates, pitted and chopped 1 3/4 C. drained stewed apricots 1/2 C. white sugar 2 tbsp apricot nectar 3/4 C. shortening, melted 1 C. packed brown sugar 2 C. all-purpose flour

1 tsp baking soda 2 C. quick cooking oats 1 tsp vanilla extract

Directions 1. For filling in a pan, add the dates, drained cooked apricots, white sugar and apricot juice and cook for about 3 minutes. 2. For the crust in a bowl, add the melted shortening, brown sugar, all-purpose flour, baking soda, quick cooking oats and vanilla and mix till well combined. 3. In the bottom of a well-greased 12x9x2-inch baking dish, place half of the crust mixture and press to smooth. 4. Place the filling over the crust. 5. Top with the remaining crumb mixture and slightly, press to smooth the surface. 6. Cook in the oven for about 30 minutes.

98

Manhattan Fruit Bars

Country

Prep Time: 30 mins

Squash Stuffed

Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 232 kcal Fat 2.3 g Carbohydrates 53.8g Protein 5.5 g Cholesterol 5 mg Sodium 137 mg

Ingredients 2 slices turkey bacon, chopped 1 onion, chopped 2/3 C. chopped dates 1/2 tsp dried oregano

1/2 tsp dried basil 2 tbsp chicken stock 1 butternut squash

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F before doing anything else. Heat a large skillet on medium-high heat and cook the beef for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain. Drain the grease from the skillet, leaving about 2 tsp inside the skillet. In the same skillet, sauté the onion in the bacon grease for about 5 minutes. Stir in the cooked bacon, dates, oregano, basil and chicken stock and remove from the heat. 7. Cut the top and stem of the squash and scoop out the seeds and stringy pulp. 8. Cut out the small button at the bottom of the squash. 9. Stuff the squash cavity with the date filling and cover with the top of the squash. 10. Arrange the squash into a baking dish and, add about 1/2-inch of the water. 11. With a piece of the foil, cover the baking dish and cook in the oven for about 40-60 minutes. 12. Cut the squash into the wedges and serve.

Country Squash Stuffed

99

LEMONY

Date Crisps

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 24 Calories 251 kcal Fat 12.2 g Carbohydrates 35.5g Protein 3g Cholesterol 31 mg Sodium 89 mg

Ingredients 4 C. chopped pitted honey dates 3/4 C. orange juice 1/2 tsp lemon juice 2 C. whole wheat flour 2 C. quick-cooking oats 3/4 C. brown sugar 1/2 tsp baking powder

1/2 tsp baking soda 1/2 tsp salt 1 1/2 C. unsalted butter, melted and cooled

Directions 1. Set your oven to 325 degrees F before doing anything else and line an 11x9-inch greased baking dish with the parchment paper. 2. In a large pan, add the dates, orange juice and lemon juice on medium-low heat and cook for about 6 minutes, stirring occasionally. 3. In a large bowl, mix together the whole wheat flour, oats, brown sugar, baking powder, baking soda and salt. 4. In the bottom of the prepared baking dish, place half of the oat mixture and press to smooth. 5. Place the date mixture over the oat mixture evenly. 6. Top with the remaining crumb mixture and slightly, press to smooth the surface. 7. Cook in the oven for about 20 minutes. 8. Remove from the oven and keep onto the wire rack to cool in the pan for about 30 minutes. 9. Refrigerate for about 1 hour. 10. Cut into desired sized squares and serve.

100

Lemony Date Crisps

November

Potato Sweet Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 780 kcal Fat 46.5 g Carbohydrates 86.2g Protein 9.7 g Cholesterol 157 mg Sodium 291 mg

Ingredients cooking spray 2 C. mashed sweet potatoes 1 C. pitted, chopped dates 3/4 C. brown sugar 2 eggs, beaten 1/2 C. butter, melted 1/2 C. heavy whipping cream 1 tsp vanilla extract 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg 1 C. granola cereal 1/2 C. brown sugar 1/2 C. chopped pecans 1/3 C. all-purpose flour 1/3 C. butter, melted

Directions 1. Set your oven to 425 degrees F before doing anything else and grease a 2-quart baking dish with the cooking spray. 2. In a bowl, add the sweet potatoes, dates, 3/4 C. of the brown sugar, eggs, 1/2 C. of the melted butter, cream, vanilla extract, cinnamon and nutmeg and mix till well combined. 3. Transfer the mixture into the prepared baking dish evenly. 4. Cook in the oven for about 20 minutes. 5. In a bowl, add the granola cereal, 1/2 C. of the brown sugar, pecans and flour and mix till a crumbly mixture forms. 6. Ass about 1/3 C. of the melted butter into granola mixture and mix till well combined. 7. Remove the baking dish from the oven and spread the granola mixture over the sweet potatoes evenly. 8. Cook in the oven for about 15 minutes.

November Potato Sweet Casserole

101

LONDON INSPIRED

Dates Fully Prepared

Prep Time: 1 hr Total Time: 1 hr 45 mins Servings per Recipe: 48 Calories 130 kcal Fat 4.8 g Carbohydrates 21.5g Protein 1.2 g Cholesterol 23 mg Sodium 53 mg

Ingredients 24 pecan halves, split lengthwise 48 pitted dates 6 tbsp butter, softened 1 C. packed brown sugar 3 egg yolks 2 1/4 C. all-purpose flour 3/4 tsp baking soda

3/4 tsp baking powder 1 C. sour cream 6 tbsp butter 2 1/4 C. confectioners' sugar 1 1/2 tsp vanilla extract 5 tsp milk

Directions 1. Set your oven to 375 degrees F before doing anything else and line the baking sheets with the parchment papers. 2. Stuff each date with a piece of the pecan. 3. In a bowl, add 6 tbsp of the butter and brown sugar and beat till creamy. 4. Add the egg yolks and beat till well combined. 5. In another bowl, mix together the flour, baking soda and baking powder. 6. Slowly, add the flour mixture into the butter mixture, alternating with sour cream and mix till well combined. 7. Add the dates and stir to combine with the dough. 8. With about 2 tbsp, pick up 1 date with enough dough to cover and arrange onto the prepared baking sheets. 9. Cook in the oven for about 7-9 minutes. 10. Remove from the oven and keep aside to cool completely before serving. 11. In a pan, melt 6 tbsp of the butter for about 2 minutes. 12. Add the confectioners' sugar, vanilla extract and milk and mix till the frosting becomes smooth. 13. Immediately, spread warm frosting over each date cookie and keep aside till set. 102

London Inspired Dates Fully Prepared

Sandy’s

Morning Bread

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 224 kcal Fat 7.5 g Carbohydrates 38.3g Protein 3.2 g Cholesterol 16 mg Sodium 332 mg

Ingredients 1 C. chopped dates 3/4 C. boiling water 1 tsp baking soda 1/4 C. margarine 3/4 C. chocolate chips 1 egg

1/2 C. white sugar 3/4 tsp salt 1 tsp vanilla extract 1 3/4 C. all-purpose flour 1 tsp baking powder

Directions 1. In a small bowl, mix together the dates, boiling water and baking soda and keep aside to cool completely. 2. In a bowl over a pan of simmering water, melt the chocolate chips and margarine till smooth, stirring continuously. 3. In a bowl, add the egg and beat well. Stir in the sugar, salt and vanilla. 4. Stir in the melted chocolate and date mixtures. 5. In another bowl, mix together the flour and baking powder. 6. Add the flour mixture into the date mixture and mix till just combined. 7. Set your oven to 350 degrees F before doing anything else and grease a 9x5-inch loaf pan. Scrape the mixture into the prepared loaf pan and keep aside for about 20 minutes. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and keep onto the wire rack to cool in the pan for about 10 minutes. 9. Carefully, invert the loaf onto the wire rack to cool completely. 10. For better taste, preserve this loaf in refrigerate by wrapping in a piece of the foil for about overnight. Sandy’s Morning Bread

103

HOW TO MAKE

a Date Frosting

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 15 Calories 220 kcal Fat 5.3 g Carbohydrates 43.3g Protein 1.4 g Cholesterol 15 mg Sodium 47 mg

Ingredients 1/3 C. butter, softened 2/3 C. sweetened condensed milk 3 tbsp orange juice concentrate 1/2 tsp orange zest

3 1/2 C. confectioners' sugar 3/4 C. pitted dates

Directions 1. In a bowl, add the butter, condensed milk, orange juice concentrate and orange zest and beat till smooth. 2. Slowly, add the confectioners’ sugar and beat till a spreadable consistency is acquired. 3. Frost the cake and serve with a decoration of the dates.

104

How to Make a Date Frosting

Coffee

Prep Time: 15 mins

Cake 101

Total Time: 1 hr Servings per Recipe: 18 Calories 340 kcal Fat 19.5 g Carbohydrates 40.5g Protein 3.1 g Cholesterol 29 mg Sodium 251 mg

Ingredients 1 C. dates, pitted and chopped 2 tsp baking soda 1 C. boiling water 2 C. all-purpose flour 1 C. white sugar 1 C. mayonnaise 1 C. chopped walnuts 1/4 C. water

1 egg, beaten 1 C. white sugar 1/2 C. butter 3/4 tsp lemon zest 3 tbsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 15x9inch cake pan. 2. In a large bowl, mix together the dates, 1 tsp of the soda and boiling water and keep aside to cool completely. 3. Add the flour, 1 C. of the sugar, mayonnaise and remaining 1 tsp of the soda and with an electric mixer, beat on medium speed till well combined. Stir in nuts. 4. Transfer the mixture into prepared pan evenly. 5. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 6. Meanwhile for the lemon sauce in a medium pan, mix together the beaten egg and 1/4 C. of the water on medium heat. 7. Add 1 C. of the sugar, butter, lemon peel and juice and bring to a boil, stirring continuously. 8. Spread the sauce over the warm cake and serve.

Coffee Cake 101

105

MOROCCAN INSPIRED

Fruity Chicken Sampler

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 2 Calories 447 kcal Fat 18.1 g Carbohydrates 36.3g Protein 36.7 g Cholesterol 97 mg Sodium 88 mg

Ingredients 1/4 C. dates, pitted and chopped 1 small apple - peeled, cored, and chopped 2 tbsp chopped dried apricots 2 tbsp raisins 1 tbsp grated orange zest 1 tbsp orange juice 1/4 tsp cayenne pepper

1/4 tsp ground cardamom 1/4 tsp ground mace 26 oz.) skinless, boneless chicken breast halves 2 tbsp vegetable oil

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the dates, apple, apricots, raisins, orange zest, orange juice, cayenne pepper, cardamom, and mace and mix till well combined. 3. Arrange 2 heavy plastic sheets onto a smooth surface. 4. Place the chicken breasts between the plastic sheets and with a meat mallet, pound firmly into 1/4-inch thickness. 5. Place the fruit filling over the flattened breasts and roll up, tucking in the ends. 6. Secure the breast roll with the toothpicks. 7. In an oven proof skillet, heat the vegetable oil on medium-high heat and cook the chicken breast rolls for about 5 minutes. 8. Transfer the skillet in the oven and cook in the oven for about 20-25 minutes.

108

Moroccan Inspired Fruity Chicken Sampler

Spicy

South Indian Inspired Chutney

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 17 kcal Fat 0.1 g Carbohydrates 4.3g Protein 0.2 g Cholesterol 0 mg Sodium 291 mg

Ingredients 5 pitted whole dates 1/2 C. water 1 tbsp tamarind concentrate

1 tbsp cayenne pepper 1 tsp salt

Directions 1. In a blender, add all the ingredients and pulse till smooth.

Spicy South Indian Inspired Chutney

109

STUFFED

Dates Barcelona Style

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 398 kcal Fat 40 g Carbohydrates 8.4g Protein 3.1 g Cholesterol 22 mg Sodium 121 mg

Ingredients 1 beef sausage link 12 pitted dates 3 slices turkey bacon, cut into fourths 2 C. vegetable oil for frying (optional) 1 egg, beaten (optional)

1 tsp water (optional) 1/4 C. all-purpose flour (optional)

Directions 1. 2. 3. 4. 5.

Cut the ends off of the sausage and then cut into 12 equal sized cubes. Stuff the dates with a piece of the sausage and wrap with a piece of the bacon. Secure each date with the toothpicks. Heat a skillet on medium-high heat. Place the dates in the skillet, seam side down of the bacon and fry till the bacon becomes golden brown from both sides. 6. You can also fry these wrapped dates in another manner too. 7. In a deep-fryer, heat the oil to 375 degrees F. 8. In a small bowl, add the egg and water and beat till well combined. 9. Roll the dates into the flour and then dip into the egg and immediately fry in the hot oil for about 2 minutes per side. 10. Transfer onto a paper towel lined plate to drain. 11. Serve immediately.

110

Stuffed Dates Barcelona Style

Arabian

Dream Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 18 Calories 117 kcal Fat 2.3 g Carbohydrates 23.2g Protein 2g Cholesterol 0 mg Sodium 32 mg

Ingredients 1 C. all-purpose flour 1/2 tsp baking powder 3 egg whites 1 pinch salt 1 C. white sugar

2/3 C. dates, pitted and chopped 1/2 C. chopped walnuts 1/3 C. confectioners' sugar for decoration

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a 9-inch square baking dish. 2. In a bowl, mix together the flour and baking powder. 3. In another large, dry glass bowl, add the egg whites and salt and beat till foamy. 4. Slowly, add the sugar and beat till the mixture becomes stiff but not dry. 5. Slowly, add the flour mixture and gently, stir to combine. 6. Now, fold in the dates and nuts. 7. Transfer the mixture into the prepared baking dish evenly. 8. Cook in the oven for about 20-30 minutes. 9. Remove from the oven and cool in the pan onto a wire rack till just cool enough to handle. 10. Cut into finger-sized lengths and then, roll between palms to form the logs. 11. Coat each log with the confectioners' sugar evenly. 12. Keep aside onto wire rack to cool completely on wire rack.

Arabian Dream Cookies

111

BERRY

Squares

Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings per Recipe: 24 Calories 146 kcal Fat 5.2 g Carbohydrates 22.7g Protein 2.4 g Cholesterol 0 mg Sodium 136 mg

Ingredients 1 (14 oz.) can chickpeas (garbanzo beans), drained and rinsed 1/2 C. rolled oats 1/2 C. brown sugar 1/4 C. olive oil 2 tsp vanilla extract 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3 C. blueberries 2 tbsp white sugar

1 tbsp lemon juice 2 tbsp cornstarch 1/4 C. cold water 1 1/2 C. rolled oats 1 C. all-purpose flour 1/2 C. brown sugar 1/4 C. olive oil 1 tsp vanilla extract 1/2 tsp baking soda

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a food processor, add the chickpeas, 1/2 C. of the rolled oats, 1/2 C. of the brown sugar, 1/4 C. of the olive oil, 2 tsp of the vanilla extract, baking powder, 1/4 tsp of the baking soda and salt and pulse till a dough-like mixture forms. 3. Place the dough into an 8x11-inch baking dish and press to smooth. 4. Cook in the oven for about 20 minutes. 5. In a pan, mix together the blueberries, white sugar and lemon juice on medium-low heat and cook for about 10-15 minutes. 6. In a small bowl, dissolve the cornstarch in water. 7. Add the cornstarch mixture into the pan, stirring continuously and cook for about 2-3 minutes. 8. Place the blueberry mixture over the cooked crust evenly. 9. In a large bowl, add 1 1/2 C. of the rolled oats, flour, 1/2 C. of the brown sugar, 1/4 C. of 112

Berry Squares

the olive oil, 1 tsp of the vanilla extract and 1/2 tsp of the baking soda together and mix till the bread crumb like texture forms. 10. Spread the oats mixture over the blueberry mixture evenly. 11. Cook in the oven for about 20 minutes. 12. Remove from the oven and keep aside to cool. 13. Cut into equal sized squares.

113

BIG BEN

Blueberry Cookies

Prep Time: 10 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 252 kcal Fat 9g Carbohydrates 39g Protein 4.2 g Cholesterol 52 mg Sodium 152 mg

Ingredients 2 1/2 C. all-purpose flour 2 tsp baking powder 1 pinch salt 1/2 C. butter 1 C. white sugar

2 eggs, beaten 1/2 tsp lemon extract 1/2 C. milk 1 C. fresh blueberries

Directions 1. 2. 3. 4. 5. 6. 7. 8.

114

Set your oven to 375 degrees F before doing anything else and grease cookie sheets. In a bowl, sift together the flour, baking powder and salt. In another large bowl, add the butter and sugar and beat till creamy. Add the eggs and lemon flavoring and beat till well combined. Add the milk and flour mixture alternately in three parts, starting with the milk. Gently, fold in the blueberries. With tbsp, place the mixture onto the prepared cookie sheets about 1 1/2-inch apart. Cook in the oven for about 12-15 minutes.

Big Ben Blueberry Cookies

Berry

Prep Time: 15 mins

Fruity Salsa

Total Time: 15 mins Servings per Recipe: 24 Calories 13 kcal Fat < 0.1 g Carbohydrates < 3.2g Protein 0.2 g Cholesterol < 0 mg Sodium 23 mg

Ingredients 2 C. chopped fresh blueberries 1 C. whole fresh blueberries 1 tbsp finely chopped jalapeno pepper 1/3 C. chopped red onion 1/4 C. chopped red bell pepper

1 fresh lime, juiced salt to taste

Directions 1. In a bowl, mix together the chopped and whole blueberries, jalapeño pepper, onion, red pepper, lime juice and salt.

Berry Fruity Salsa

115

CRACKERS

and Blueberries

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 12 Calories 363 kcal Fat 19 g Carbohydrates 45.9g Protein 3.3 g Cholesterol 48 mg Sodium 156 mg

Ingredients 1/2 C. softened butter 26 saltine crackers, crushed 1/2 C. chopped walnuts 4 large egg whites 1 C. white sugar 1 tsp cream of tartar 1 tsp white vinegar 1 tsp vanilla extract

1 (21 oz.) can blueberry pie filling 1 tsp lemon juice 1 C. heavy cream 1/2 tsp vanilla extract 2 tbsp confectioners' sugar

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the butter, crushed saltines and walnuts and mix till well combined. In the bottom of a 12x8-inch baking dish, place the butter mixture and press to smooth. In a large glass bowl, add the egg whites, sugar, cream of tartar and vinegar and with an electric mixer, beat till the stiff peaks form. Add 1 tsp of the vanilla extract and beat till combined. Spread the meringue mixture over the prepared crust evenly. Cook in the oven for about 10-15 minutes. 3. Remove from the oven and keep aside to cool. 4. In a bowl, mix together the blueberry pie filling and lemon juice. 5. Place the pie filling mixture over the cooled meringue evenly. 6. In a bowl, add the cream and 1/2 tsp of the vanilla extract and with an electric mixer, beat, slowly adding the confectioners' sugar till the fluffy peaks form. 7. Spread the whipped cream mixture over the pie filling mixture evenly. 8. Refrigerate before serving.

116

Crackers and Blueberries

Thursday’s

Blueberry Dijon Orange Chicken

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 233 kcal Fat 6.7 g Carbohydrates 17.6g Protein 24.9 g Cholesterol 67 mg Sodium 252 mg

Ingredients 2 tbsp Dijon mustard 2 tbsp orange marmalade 1 tbsp olive oil 4 skinless, boneless chicken breast halves 2 C. frozen blueberries, thawed

salt and ground black pepper to taste 1/2 C. white vinegar

Directions 1. In a bowl, mix together the mustard and marmalade. 2. In a skillet, heat the olive oil on medium heat and cook the chicken for about 5 minutes per side. 3. Place the mustard mixture over the chicken evenly and add the blueberries to the skillet. 4. Cook for about 10 minutes, stirring occasionally. 5. Transfer the chicken into a serving plate. 6. In the same skillet, add the vinegar into blueberry mixture with salt and pepper and cook for about 5-10 minutes, stirring occasionally. 7. Serve the chicken with a topping of the blueberry sauce.

Thursday’s Blueberry Dijon Orange Chicken

117

CRACKERS

and Buttery Berry Dessert

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 900 kcal Fat 47.5 g Carbohydrates 109.8g Protein 9.4 g Cholesterol 110 mg Sodium 311 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. butter 1 C. chopped pecans 2 (8 oz.) packages cream cheese 3 C. confectioners' sugar 1/2 tsp vanilla extract

2 (1.3 oz.) envelopes whipped topping mix 1 C. milk 1 (21 oz.) can blueberry pie filling

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else. Place the mixture into a 13x9-inch baking dish. Cook in the oven for about 30 minutes. Remove from the oven and keep aside to cool. In a large bowl, add the cream cheese, confectioners’ sugar, vanilla, whipped topping mix and milk and with an electric mixer, beat at high speed till smooth. 6. Place the mixture over the baked crust. 7. Refrigerate to chill before serving. 8. Serve with a topping of the blueberry pie filling.

118

Whipped Pecan and Buttery Berry Dessert

Homemade

Blueberry Jam

Prep Time: 10 mins Total Time: 12 hrs 15 mins Servings per Recipe: 16 Calories 20 kcal Fat 0.1 g Carbohydrates < 5g Protein 0.3 g Cholesterol < 0 mg Sodium < 1 mg

Ingredients 2 C. fresh blueberries 3/4 C. water, divided 2 tsp lemon juice

1 1/2 tsp unflavored gelatin 3 tbsp white sugar

Directions 1. In a heavy pan, mix together the blueberries, 1/2 C. of the water and lemon juice on medium-high heat and bring to a boil. 2. Reduce the heat and simmer for about 8 minutes, stirring occasionally. 3. Meanwhile, dissolve the gelatin in 1/4 C. of the cold water. 4. Remove the blueberries from the heat and stir in the gelatin and sugar. 5. Transfer the mixture into hot, sterilized jars and seal. 6. Cool and store in the refrigerator.

Homemade Blueberry Jam

119

BLUEBERRY

Brunch

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 258 kcal Fat 9.8 g Carbohydrates 36.1g Protein 6.8 g Cholesterol 112 mg Sodium 93 mg

Ingredients 3 tbsp butter, cut into 6 equal-sized pieces 1 C. whole milk 3 eggs, beaten 1/4 C. white sugar 1 tsp vanilla extract 1 C. all-purpose flour

1/2 C. fresh blueberries 1 tbsp white sugar 1 tsp ground cinnamon 1/4 C. confectioners' sugar 1 lemon, halved

Directions 1. Set your oven to 375 degrees F before doing anything else and place a piece of butter in 6 cups of a large muffin pan. 2. Place the muffin pan in the preheated oven for about 5 minutes. 3. In a large bowl, add the milk, eggs, 1/4 C. of the sugar and vanilla and beat till well combined. 4. Add the flour into the milk mixture and mix till well combined. 5. Transfer the mixture into the muffin cups evenly. 6. Place the blueberries into each muffin mixture evenly. 7. In a small bowl, mix together 1 tbsp of the sugar and cinnamon. 8. Sprinkle the sugar mixture over each muffin mixture evenly. 9. Cook in the oven for about 5 minutes. 10. Now, set the oven to 350 degrees F. 11. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 12. Dust confectioners' sugar on top of each popover. 13. Serve warm with a drizzling of the lemon juice. 122

Blueberry Brunch

Whole Wheat

Blueberry Bake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 150 kcal Fat 0.7 g Carbohydrates 35.2g Protein 3.3 g Cholesterol < 1 mg Sodium < 209 mg

Ingredients 1 C. whole wheat pastry flour 1 tsp baking powder 1/2 tsp baking soda 1 tbsp white sugar 1/2 C. low-fat buttermilk 2 tbsp honey 1 tbsp white sugar

1 tbsp cornstarch 1 tsp ground cinnamon 1 C. water 2 tbsp lemon juice 3 C. fresh blueberries

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. For the biscuit topping in a bowl mix together the flour, baking powder, baking soda and 1 tbsp of the sugar. 3. Add the buttermilk and mix till just moistened and dough forms a ball. 4. For the berry filling in a large pan, add the honey, 1 tbsp of the sugar, cornstarch, cinnamon, water and lemon juice on medium heat and mix till smooth. 5. Add the blueberries and simmer for about 10 minutes, stirring gently. 6. Transfer the blueberry mixture into an 8x11-inch nonstick casserole dish. 7. With tbsp, place the biscuit dough over the blueberry mixture. 8. Cook in the oven for about 20 minutes.

Whole Wheat Blueberry Bake

123

BASIC

Baked French Clafouti

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 217 kcal Fat 3.3 g Carbohydrates 42.6g Protein 5.2 g Cholesterol 98 mg Sodium 40 mg

Ingredients 1 pint fresh blueberries, rinsed and drained 3 eggs 1 egg yolk 1 C. white sugar 1 C. milk 1 tsp vanilla extract

3/4 C. all-purpose flour, sifted 1 pinch salt 1 tbsp confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange the rack in the center of the oven. 2. Lightly, grease an 8x8-inch baking dish. 3. In the bottom of the prepared baking dish, place the blueberries. 4. In a bowl, add the eggs and egg yolk and beat till light and fluffy. 5. Add the sugar and beat till the mixture becomes thick. 6. Add the milk, vanilla extract, sifted flour and salt and beat till light and airy. 7. Place the flour mixture over the blueberries evenly. 8. Cook in the oven for about 45 minutes. 9. Remove from the oven and cool slightly. 10. Cut into 8 equal sized pieces and serve immediately with the dusting of the confectioners' sugar.

124

Basic Baked French Clafouti

Minnesota

Cheesecake

Prep Time: 30 mins Total Time: 1 hrs Servings per Recipe: 12 Calories 356 kcal Fat 23.4 g Carbohydrates 31.9g Protein 6.3 g Cholesterol 122 mg Sodium 216 mg

Ingredients 1 C. graham cracker crumbs 2 tbsp white sugar 1/4 C. melted butter 2 (8 oz.) packages cream cheese, softened 1 C. sour cream 3/4 C. white sugar 1 tsp vanilla extract

2 tbsp all-purpose flour 4 eggs 2 C. frozen blueberries, dry pack 1/3 C. blueberry jelly

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, mix together the crumbs, 2 tbsp of the sugar and butter. 3. In the bottom of a 9-inch spring form pan, place the mixture. 4. In a bowl, add the cream cheese and mash till soft and creamy. 5. Slowly, add the sour cream, 3/4 C. of the sugar, vanilla and flour, beating continuously. 6. Add the eggs, 1 at a time, beating continuously. 7. Place the mixture over the crumb mixture evenly. 8. Cook in the oven for about 1 hour. 9. Remove from the oven and cool. 10. Remove the cake from pan by loosening edges with a knife. 11. Arrange the frozen blueberries over the cake. 12. Melt the jelly and spread over the blueberries to glaze. 13. Refrigerate to chill before serving.

Minnesota Cheesecake

125

SNOW BELT

Chutney

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 32 Calories 130 kcal Fat 8.6 g Carbohydrates 6.4g Protein 6.5 g Cholesterol 31 mg Sodium 198 mg

Ingredients 1 (2.2 lb.) wheel Brie cheese 1 (16 oz.) can blueberry pie filling

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking dish, place the Brie cheese and top with the blueberry pie filling. 3. Cook in the oven for about 10-15 minutes.

126

Snow Belt Chutney

Nova Scotia

Blueberry Baked Sweet Dessert

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 291 kcal Fat 6.6 g Carbohydrates 55.6g Protein 4.2 g Cholesterol 22 mg Sodium 213 mg

Ingredients 2 (15 oz.) cans blueberries 1/2 C. white sugar 1 1/2 C. all-purpose flour 2 tsp baking powder 2 tsp lemon zest 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon

1/4 tsp salt 3/4 C. milk 1/2 C. heavy cream

Directions 1. In a 10 inch iron skillet, place the blueberries with their juice and sugar on low heat and cook till the juice begins to boil. 2. In a bowl, mix together the flour, baking powder, lemon rind, spices and salt. 3. Add the milk till the mixture becomes just moistened. 4. With spoonfuls, place 8 dumplings in simmering berry mixture medium-low heat. 5. Cook, covered till the dumplings are puffed and cooked completely. 6. Serve the dumplings with berry sauce and cold cream.

Nova Scotia Blueberry Baked Sweet Dessert

127

ENTICING

Roll-up-Pie

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 610 kcal Fat 34.2 g Carbohydrates 70.2g Protein 7.3 g Cholesterol 20 mg Sodium 445 mg

Ingredients 3 C. all-purpose flour 1 tsp salt 3/4 C. shortening 6 tbsp cold water 4 C. blueberries

1 pinch ground cinnamon 1/4 C. white sugar 1/4 C. butter, chilled and diced

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the flour and salt. 3. With a pastry cutter, cut the shortening till the mixture resembles coarse crumbs. 4. Add the water and mix till the mixture forms a ball. 5. Divide the dough in 2 portions and shape each into ball. 6. Place the dough onto the floured surface and roll from center to edges into 12-inch circle. 7. Place about 2 C. of the blueberries over each rolled pastry, leaving a 2-inch border. 8. Top with the cinnamon, sugar and butter slices. 9. Roll pastry like a jelly-roll, tucking the ends and arrange onto a cookie sheet. 10. Cook in the oven for about 60 minutes.

128

Enticing Roll-up-Pie

Washington State

Fruity Veggie Bread

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 461 kcal Fat 19.9 g Carbohydrates 66.8g Protein 5.3 g Cholesterol 46 mg Sodium 281 mg

Ingredients 3 eggs, lightly beaten 1 C. vegetable oil 3 tsp vanilla extract 2 1/4 C. white sugar 2 C. shredded zucchini 3 C. all-purpose flour 1 tsp salt

1 tsp baking powder 1/4 tsp baking soda 1 tbsp ground cinnamon 1 pint fresh blueberries

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 4 mini-loaf pans. 2. In a large bowl, add the eggs, oil, vanilla and sugar and beat till well combined. 3. Fold in the zucchini. 4. Add the flour, salt, baking powder, baking soda and cinnamon and beat till well combined. 5. Gently fold in the blueberries. 6. Transfer the mixture into the prepared loaf pans evenly. 7. Cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 20 minutes before turning out onto wire rack to cool completely.

Washington State Fruity Veggie Bread

129

FROST BELT

Blueberry Bars

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 234 kcal Fat 12.6 g Carbohydrates 27.1g Protein 3.6 g Cholesterol 55 mg Sodium 93 mg

Ingredients 1 C. all-purpose flour 1 1/4 tsp baking powder 1/2 C. shortening 3/4 C. white sugar 3 eggs 3/4 tsp almond extract 1/3 C. milk

1 1/2 C. fresh blueberries 1/3 C. confectioners' sugar 6 tbsp cream cheese, softened 1 tsp almond extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch square baking dish. 2. For the crust in a large bowl, add the shortening, sugar, 1 egg, milk and almond extract and beat till creamy. 3. Add the flour and baking powder and mix till well combined. 4. Arrange the crust into the baking dish evenly and top with the blueberries. 5. For the topping in a bowl, add 2 eggs and cream cheese and beat till smooth. 6. Stir in the powdered sugar and almond extract and place over the blueberries evenly. 7. Cook in the oven for about 55-60 minutes. 8. Remove from the oven and cool in the pan before cutting.

130

Frost Belt Blueberry Bars

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