National Vanilla Milkshake Day - June 20th

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National Vanilla Milkshake Day is June 20th
here's a recipe to help you celebrate... ENJOY!!

Vanilla Milkshake

Ingredients:

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

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National Martini Day - June 19th

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National Martini Day is June 19th
here's a recipe to help you celebrate... ENJOY!!

Flirtini

Ingredients:

2 ounces Ocean Spray® Cranberry Juice Cocktail
1 ounce vodka
1/2 ounce raspberry liqueur
1 ounce champagne, sparkling wine or club soda
Ocean Spray® Fresh Cranberries and raspberries, garnish

Directions:

Combine the cranberry juice cocktail, vodka, and liqueur in an ice filled martini shaker. Shake gently and strain into a large martini glass. Top with champagne and garnish with fresh cranberries and raspberries.

Makes 1 serving.

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National Cherry Tart Day - June 18th

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National Cherry Tart Day is June 18th
here's a recipe to help you celebrate... ENJOY!!

Cherry Tart

1 1/2 lb rich shortcrust pastry (below)
1 1/2 lbs firm, ripe cherries - pitted
8 vanilla wafers, chopped
1 3/4 oz cherry jelly

Preheat oven to 350 °F. Meanwhile butter a baking tin or dish. Roll the batch of shortcrust pastry out to a thickness of 1/2 in.

Line the baking tin with the shortcrust pastry and sprinkle the chopped wafers over.
Fill up with cherries, washed and dried with absorbent paper towels.

Brush the fruits with jelly. Create some decorations with the rest of shortcrust pastry, according to your fancy; arrange them on the surface.

Bake for about 30 minutes

Shortcrust Pastry

1 cup white flour
1/2 cup sugar
1/2 cup unsalted butter
2 egg yolks
Pinch of salt
Pinch of powdered vanilla

Let butter soften out of the refrigerator for at least 30 minutes before short pastry preparation.

Sift flour, sugar, powdered vanilla and salt over a working surface. Sprinkle the pieces of butter over the flour and add egg yolks in the center. With your fingers work the flour with the butter and the other ingredients until the mixture forms coarse crumbs. At this point knead very well and quickly until the mixture becomes a ball of dough. Gather the dough into a rough ball and put on to a sheet of plastic wrap.

Let it rest for about 30 minutes in a cool place.

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National Fudge Day - June 16th

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National Fudge Day is June 16th
here's a recipe to help you celebrate... ENJOY!!

Peanut Butter Fudge

This is a very easy peanut butter fudge recipe. It's absolutely delicious!

Ingredients:

4 cups granulated sugar
1 cup light brown sugar
1/2 cup butter
1 1/2 cups heavy cream
7 oz. marshmallow creme
16 oz. peanut butter

1. Combine granulated sugar, brown sugar, butter, and heavy cream in a heavy saucepan. Cook over medium heat.
2. Bring to a boil, stirring constantly, for 7 minutes.
3. Remove from heat. Stir in marshmallow creme and peanut butter.
4. Spoon into 9 x 13 greased baking pan. When cool, cut into squares.

Yield: 3 lbs.

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National Key West Conch Fritter Day - June 15th

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National Key West Conch Fritter Day is June 15th
here's a recipe to help you celebrate... ENJOY!!

Key West Conch Fritters

Ingredients:

1 lb Ground Conch
1 Green Pepper, chopped fine
3 cups Onions, split horizontally and finely sliced
1/3 cup Parsley, finely chopped
5 Garlic cloves, minced
2 Tbls. Sugar
1 Tbls. Black Pepper
2 1/3 cups Flour
2 cups Milk
1 Tbls. Salt
3 Tbls. Baking Powder
1/4 tsp. Red Pepper Flakes (optional)

Heat oil to360°. You must use a cooking thermometer to maintain heat or fritters will become greasy.

To form the balls use two spoons. Dip one spoon into the batter; and using the back of the second spoon to slide the batter off the first spoon into oil. They should be the size of Golf balls. Fry until golden brown, turning so they cook evenly on each side. Do not put too many fritters in the oil or it will cool.

Serve with lime wedges and hot sauce out of a brown paper bag.

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National Strawberry Shortcake Day - June 14th

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National Strawberry Shortcake Day is June 14th
here's a recipe to help you celebrate... ENJOY!!

Summer Strawberry Shortcake
this is a cake version of shortcake, sure to sweeten your summer day...

Ingredients:

4 Eggs, at room temperature
1 cup Sugar
1 tsp Vanilla
1 1/2 cup Cake flour
3 tsp Baking powder
3/4 cup Milk

Filling:

2 pints of fresh strawberries, cleaned and halved
1 Tsp sugar (to sprinkle on top of berries)
Whipped Cream
mint leaf for garnish

Directions:

Preheat oven to 325°F.

Separate eggs, placing yolks in large mixing bowl and setting whites aside.

Beat yolks with sugar until very light and fluffy.

Beat in vanilla.

Sift cake flour with baking powder onto waxed paper.

Fold dry ingredients alternately with milk into egg-sugar mixture.

In a separate bowl beat reserved egg whites until stiff and then fold into batter.

Pour into an ungreased 9 x 9 cake pan and bake in preheated oven 45-50 minutes invert pan.

When cake is cool remove from pan, cut into squares.

To serve:

Cut cake square in half through the center. On a serving dish layer cake, fresh strawberry halves, whipped cream and cake. Garnish with mint leaf.

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National Lobster Day - June 13th

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National Lobster Day is June 13th
here's a recipe to help you celebrate... ENJOY!!

Baked Stuffed Maine Lobster Tails

2 live Maine lobsters, each about 1-1/2 pounds *
4 Tablespoons butter
1 cup onion, finely chopped (about 1 medium)
2 Tablespoons finely chopped fresh parsley
1 teaspoons seafood seasoning (like Stonewall Kitchen or Old Bay)
2 Tablespoons fresh lemon juice 2
cups crumbled Ritz crackers or common crackers (about 3 ounces)

In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body.

Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.

To prepare the stuffing: Melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake.

Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 – 20 minutes.

Serve with lemon wedges.

Makes 2 servings.

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National Peanut Butter Cookie Day - June 12th

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National Peanut Butter Cookie Day is June 12th
here's a recipe to help you celebrate... ENJOY!!

Peanut Butter Chocolate Chip Cookies

Ingredients:

1/2 cup Butter Flavor CRISCO
1/3 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 package (3 of 6 ounces) peanut butter flavored chips
1/2 package (3 of 6 0unces) semi-sweet chocolate chips

Preheat oven to 375ºF. In large mixing bowl cream Butter Flavor Crisco, peanut butter, brown sugar, granulated sugar, eggs and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in peanut butter chips and chocolate chips.

Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375ºF for 10 to 12 minutes, or until golden brown. Remove to cooling rack.

Makes 5 dozen cookies

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