Melon sorbet

Image via Wikipedia
This should help keep you cool and the entire family will enjoy making this one besides eating it also.

Ingredients
1/2 cup sweet white wine (such as moscato)
1 (0.3-ounce) package sugar-free peach-flavored gelatin
3/4 cup sugar/ or regular flavored gelatin
4 cups cubed ripe cantaloupe (about 1 small), chilled
1 tablespoon fresh lemon juice


Preparation
1. Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.
2. Place half of cantaloupe in a blender or food processor; process until puréed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions

This should be enough for 9 servings at about 1/2cup

Sangria Recipe

Image via Wikipedia
This is a wonderful drink for any social event

Sangria Recipe -
Makes About 24 (4 ounce) Servings

Ingredients:
2 big sweet oranges
1.5 litter of rose or red wine of your preference
2 lemons
1/4 cup of sugar
1/4 cup of brandy (2 oz.)
1 red apple
1 28-oz. bottle of cold carbonated water
A pinch of cinnamon

How to Prepare:

1. Squeeze the juice from one orange and one lemon.
2. Place one orange and one lemon in the fridge (for garnish.)
3. Mix juices, sugar, wine, cinnamon, and brandy in a large pitcher.
4. Cut the cold orange and apple into wedges and slice the lemon.
5. Float the fruits in the pitcher.
6. Add the chilled carbonated water slowly while mixing.

Raspberry-Almond Mini Muffins

Ingredients
2 cups all-purpose flour
2/3 cups granulated sugar
2 teaspoons baking powder
1/4 Teaspoon ground cinnamon
1 egg
2/3 cup milk
1/2 cup (8 tablespoon) butter or margarine,
melted and cooled
3/4 teaspoon almond extract
1/4 cup raspberry preserves powdered sugar

Preheat over to 400F. Lightly grease mini-muffin cups. In large bowl combine
flour, granulated sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk butter and almond extract. Stir egg mixture
into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be
lightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
Press about 1/2 teaspoon raspberry preserves into center of each muffin.
Gently fold batter over most of preserves, Bake 12-14 minutes or until light golden brown and wooden
pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully:
serve warm or at room temperature. Dust with powdered sugar just before serving
Yields: 24 mini muffins

Caramel Apple Cookies

Image by Rick Waller via Flickr

I saw this recipe for these caramel cookies and went OMG, for anyone who loves  caramel this is heaven sent. I wanted to share this with you these little marvels, so enjoy making them as well as eating them I know I sure did.

For the cookies:

1/2 cup solid vegetable shortening

1-1/4 cup packed light brown sugar

1 large egg

1/2 apple juice, divided

2-1/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 cup apples, peeled and shredded

For the Caramel Frosting:2 to 3 tablespoons margarine, softened1/3 cup packed light brown sugar2 tablespoons water1-1/2 cup powdered sugar2 to 4 tablespoons milk5 tablespoons finely crushed walnuts

To make the cookies:Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool on wire racks. 

To make the Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk. 

Spread frosting on each cookie and sprinkle with crushed walnuts.

Adapted from Christmas cookies

Follow the link below to get more recipes for the holidays
Christmas Cookies

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