Cantaloupe Cream Pie Recipe

Cantaloupe Cream Pie Recipe

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Allrecipes.com

1  c  Sugar
2  tb  Flour,  all purpose
3  Egg  beaten
1  c  Cantaloupe  pureed
1  ts  Vanilla  extract
2  tb  Butter (or marg.)
1  Pastry  shell  8 ,baked
1  c  Whipping  cream  whipped

Combine  sugar  and  flour  in  a  saucepan  add  eggs, mixing  well.  Stir  in  cantaloupe puree.  Cook  over  medium  heat  8  to  10  minutes,  stirring  constantly,  until  mix ture  boils  and  thickens.  Remove  from   heat,  and  stir  in  vanilla  and  butter.  Cool. Pour  filling  into  pastry  shell  spread  evenly  with  whipped  cream. Chill.
Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook

Cantaloupe Cooler

Cantaloupe Cooler

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by  Southern Living

 

Ingredients

• 8 cups (1/2-inch) cantaloupe cubes
• 1 1/2 cups ginger ale
• 1/3 cup water
• 1 (6-oz.) can frozen limeade concentrate
• 2 teaspoons grated fresh ginger

Preparation
• 1. Place cantaloupe cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
• 2. Process half each of cantaloupe, ginger ale, water, limeade concentrate, and ginger in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.   Bon Appetite!

Click here for a printable version of this recipe - MissKate's Cookbook

Cantaloupe Bread

I never thought about using cantaloupe in baking before until I found this recipe for Cantaloupe Bread. It looked good and I love pecans so I decided to make it. The recipe makes two loaves and is easy to do. I gave one loaf to my neighbor and it was a hit. I almost think I like this better than Banana Bread. Try this I think you will really like it. You can freeze cantaloupe puree to make in off season also.

Cantaloupe Bread
Adapted recipe and photos by Miss Kates Cookbook
Original Recipe by Cooksrecipes.com

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup pecans, chopped
3 eggs
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons vanilla extract
1 ripe cantaloupe

Preheat oven to 325F (160C). Grease two  9x5x3-inch loaf pan.

1.  In large bowl combine the flour, salt, baking soda, baking powder, cinnamon, ginger and nuts.
2.  In another large bowl beat the eggs until light and frothy. Add the oil, sugar and vanilla, mixing well.
3. Cut the rind from cantaloupe; and cut the melon into 2-inch chunks. Puree in blender or food processor until smooth. Measure 2 cups puree and add to the egg/oil mixture.
4.  Add the flour mixture to the cantaloupe mixture and stir until just combined. Do not over mix.
5.  Spoon into the prepared pan and bake for 1 hour, or until it tests done. Allow to stand for 10 minutes before removing from the pan. Cool on a wire rack.

Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook

Slow-Cooker Creamy Chicken With Easy Drop Biscuits

Slow-Cooker Creamy Chicken With Easy Drop Biscuits 
Adapted recipe and photos by Miss Kate's Cookbook
Original Recipe by Real Simple


Ingredients
3/4 pound carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream

Directions

1.In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2.Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
3.Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4.Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5.To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Bon Appetite! 

Easy Drop Biscuits
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Real Simple

Ingredients
2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
Directions
1.Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2.Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutesBon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Lemon-Lime basil Shortbread Cookies

I was thumbing through a magazine the other day when I saw this recipe. At first I thought that's a unique combination, but since I love every one of the ingredients I decided to give it a try. This was so easy and quick I was amazed. The result was a wonderful tasting cookie. I think this is a adult cookie, but you never know.

Lemon-Lime Basil Shortbread Cookie
Adapted recipe and photos by Miss Kate's Cookbook 
Original Recipe by Bon Appetite.com/recipes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup powdered sugar plus more for pressing cookies
• 1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
• 2 tablespoons sliced fresh basil leaves
• 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lime zest
• 1/4 teaspoon kosher salt
• Sanding sugar (optional)

• ingredient info

  Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores 

Preparation

• Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
• Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool. 
  Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Sweet Chile Cucumber & Radish Salad



 I love cucumbers and radishes, so I combined and came up with a new twist on cucumber salad. The radishes bring in the crunchiness and zest, while the sweet chile sauce spices it up. This is a fast and easy recipe to prepare and it is delectable! I believe you will love this salad as much as I do and will be making more than once this summer.

Sweet Chile Cucumber & Radish Salad
Recipe and photos by Miss Kate's Cookbook

3 cucumbers sliced (3/8 in thick)
10 radishes sliced (into thirds)
1 medium onion thinly sliced
6 green onions diced
1/3 cup of white balsamic vinegar
2/3 cup of sweet Chile sauce
1 tsp salt
2 tsp black pepper

Toss together cucumbers, radishes, green onions and onions in a large bowl. Combine the vinegar, salt, pepper and sweet Chile sauce in a small bowl and pour over cucumber mix.  Stir, cover, and refrigerate until cold. At least one hour.
Bon Appetite!


Click here for a printable version to recipe - Miss Kate's Cookbook