Oatmeal With Blueberries, Sunflower Seeds, and Agave

image

Recipe & Photo Credit: https://www.realsimple.com/food-recipes/browse-all-recipes/blueberry-agave-oatmeal

Ingredients

  • 1 serving quick-cooking or old-fashioned rolled oats
  • 1/2 cup blueberries
  • 1 tablespoon sunflower seeds
  • 1 tablespoon agave nectar

How to Make It

Step 1: Prepare the oats according to the package directions.

Step 2:  Top with the blueberries and sunflower seeds. Drizzle with the agave nectar.

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Honey-Bourbon Toddy

honey-bourbon-toddy
Recipe and photo credit: https://www.bonappetit.com/recipe/honey-bourbon-toddy

INGREDIENTS

  • 2 tablespoons honey
  • 1 cup hot water
  • 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
  • 2 3×1/2′ strips lemon peel
  • 2 cinnamon sticks

RECIPE PREPARATION

  • Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.

  • To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.

Strawberry and Apricot Crisp with Pine-Nut Crumble

Strawberry Apricot Crisp w/Pine Nut Crumble-served w/Strawberry Ice Cream A130124 MSL Mother's Day Lunch May 2013

Recipe & Photo Credit: https://www.marthastewart.com/971790/strawberry-and-apricot-crisp-pine-nut-crumble#Apricot%20Recipes%7C/275304/apricot-recipes/@center/276955/seasonal-produce-recipe-guide%7C971790

INGREDIENTS

Crumble

  • 1/2 stick cold unsalted butter, cut into small pieces, plus more for baking dish
  • 1/2 cup packed light-brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon coarse salt
  • 2 ounces pine nuts, toasted (1/3 cup)

Filling

  • 4 apricots, pitted and cut into sixths (about 2 cups)
  • 12 ounces strawberries (about 15), hulled and halved, or quartered if large (about 2 1/2 cups)
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cornstarch
  • Pinch of salt

Serving

  • 1 pint strawberry ice cream

DIRECTIONS

  1. Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
  2. Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.
 

Fresh Pea Soup with Ham

pea soup

Recipe & Photo Credit: http://www.foodandwine.com/recipes/fresh-pea-soup-with-ham

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 garlic cloves, chopped
  • Kosher salt
  • 1 quart whole milk
  • 4 cups fresh or frozen peas (1 pound), thawed
  • 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
  • 1 tablespoon minced shallot
  • 1/2 tablespoon chopped chives
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sherry vinegar
  • Pea tendrils or baby arugula, for garnish

How to Make It

Step 1

In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.

Step 2

Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.

Step 3

In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

Pumpkin Pie Sangria

pumpkin sangria
Recipe and photo credit: http://www.delish.com/cooking/recipe-ideas/recipes/a56371/pumpkin-pie-sangria-recipe/

INGREDIENTS

  • 1 bottle white wine, chilled
  • 1 bottle sparkling cider, chilled
  • 1/2 c. pumpkin pie vodka
  • 1 pear, chopped
  • 1 apple, chopped
  • 1/4 c. sugar
  • 1/2 tsp. pumpkin spice
  • Cinnamon sticks, for garnish

DIRECTIONS

  1. On a small shallow plate, combine sugar and pumpkin spice and mix to combine. Rim glasses with a piece of apple and dip glasses into mixture. Set aside.
  2. In a large pitcher, combine wine with cider and pumpkin pie vodka. Add chopped fruit and stir to combine. Pour into glasses and garnish with a cinnamon stick.

Pumpkin Pie by Paula Deen

pumpkin pie
Recipe & Photo credit: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe-1941963

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pumpkin Spice Latte

Photo and recipe credit: http://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-spice-latte-3363265

pumpkin spice latte

Ingredients

  • 1 cup milk
  • 2 tablespoons pure pumpkin puree
  • 1 tablespoon sugar
  • 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.