I came up with this recipe one afternoon when I wanted something sweet with my coffee. While the bars were baking I thought I would make a penuche frosting but the more I thought about it I knew I wanted a bit of the gritty texture from the brown sugar so it would be more like cookie dough. I came up with a frosting with brown sugar to give the bars the texture of cookie dough.
I used a little more than than 1/4 cup mini chocolate chips but you can use more or less to match your preference.
Don't skip the pinch of cinnamon. If you have a good cinnamon it will add just enough flavor to the bars to keep them interesting. If your cinnamon is from the grocery store you may need to add up to 1/8 teaspoon.
These bars are even better the next day and the recipe will double nicely.
You can check out the "sister" recipe for these bars; Snickerdoodle Bars.
Chocolate Chip Cookie Dough Bars
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup butter, softened
1 egg
1 1/2 teaspoons vanilla extract
pinch cinnamon
1/4-1/3 cup mini chococolate chips, depending on your taste
Chocolate Chip Cookie Dough Frosting
1/4 cup butter
1/2 cup brown sugar, firmly packed
1-2 tablespoons milk
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
Preheat oven to 350 degrees.
Lightly grease a 8x8" baking pan.
Combine flour, baking powder, cinnamon, and salt; set aside.
With an electric mixer beat together butter and brown sugar for 3-5 minutes. Add vanilla ad mix. Add the egg and beat until smooth.
Stir in the dry mixture until just blended, no white showing.
Fold in mini chocolate chips.
Spread batter evenly into prepared pan.
Bake 25 minutes at 350 degrees.
Cool bars completely and frost with Cookie Dough Frosting.
Chocolate Chip Cookie Dough Frosting:
Cream butter and brown sugar until light and creamy.
Add 1 tablespoon milk and vanilla and mix until liquid is incorporated.
Gradually add confectioners sugar 1/2 cup at a time and mix until smooth. Add up to 1 tablespoon more milk to make a smooth frosting of spreading consistency.
Fold in mini chocolate chips.
This is an original Meemo's Kitchen recipe; please include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
Smoothies are great any time of year but are perfect for Summer.
Here are a few more SMOOTHIE RECIPES
Cranberry Crazehttp://www.blogger.com/img/blank.gif
1 1/2 cups cranberry juice
1/2 cup frozen whole strawberries
1/4 cup frozen blueberries
2 ice cream scoops raspberry (sherbet or 1 cup)
1 cup ice
Combine ingredients in a blender and blend on high speed until smooth and desired smoothie consistency.
MORE FABULOUS SMOOTHIE RECIPES
Mimi's Cafe Pineapple Coconut Crumb Muffin
This is the winning recipe to Mimi's Meaninful Muffin contest from a few years back. I haven't tried this recipe yet, but what's not to like; coconut, pineapple an macadamia nuts.
Crumb Topping
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut,
chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted,
unsalted macadamia nuts
3 tablespoons unsalted butter, softened
Muffin Batter
1-1/3 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened flaked
coconut, chopped
2 large eggs
1/2 cup canola or vegetable oil
3 tablespoons unsweetened pineapple
juice, reserved from canned pineapple
3/4 cup drained canned unsweetened
crushed pineapple
Preheat oven to 375°F
Line a 12-cup regular muffin pan with paper liners
or grease with nonstick cooking spray.
Topping:
In a small bowl, combine flour, coconut,
sugar and macadamia nuts. Whisk together until
well blended. Using a fork or clean fingers, work in
the butter until evenly combined and mixture
resembles coarse crumbs and starts to come together.
Muffins:
In a large bowl, combine flour, sugar,
baking powder and salt. Whisk together until well
blended. Stir in coconut.
In medium bowl, whisk eggs until lightly beaten.
Gradually whisk in oil until well blended. Stir in
pineapple juice.
Add egg mixture to flour mixture and stir just until
combined. Fold in pineapple. Spoon batter into
prepared muffin pan, filling cups 2/3 full. Crumble
topping over top of batter.
Bake for 20 to 22 minutes, or until a wooden pick
inserted into center comes out clean. Let cool in
pan on a wire rack for 5 minutes. Remove from pan
and transfer to a wire rack to cool.
The Hi-Life Cafe in Fort Lauderdale Florida has a popular Coca-Cola Cake on their menu. The cake is a little different from other cola cakes. This recipe includes marshmallows that are stirred into the batter which not only adds to the sweetness of this cake but also makes it difficult to determine when it is done.
Here are some of the notes included with the original recipe.
This is a very loose batter and results in a very wet cake. Underbaking is a common mistake, and a toothpick test is useless because of the marshmallows. Bake it in a glass pan that you're proud to serve it from, as it is frosted in and served in its baking pan. If you use a metal pan, cut 5 to 8 minutes from the baking time.
Hi-Life Cafe Coca-Cola Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup melted butter
1 cup Coca-Cola
3 tablespoons unsweetened cocoa
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla
2 cups mini marshmallows
Coca Cola Icing:
1 (1-pound) box confectioner's sugar
3 tablespoons unsweetened cocoa
1/2 cup melted butter
1/2 cup Coca-Cola
1 teaspoon vanilla
1 cup chopped pecans, toasted
To make batter: Preheat oven to 350 degrees. Grease a 9-by-13-inch glass baking pan; set aside.
In a large mixing bowl, whisk the flour and sugar.
Place melted butter in a saucepan over medium heat. Add cola and cocoa. Bring to a low boil and cook 1 minute. Pour the mixture into the flour mixture. Use a rubber spatula to blend well; do not use an electric mixer.
Mixing well with a rubber spatuala after each addition, add the beaten eggs, buttermilk, baking soda and vanilla extract. Stir in marshmallows.
Pour the batter into the prepared pan. Bake 35 to 45 minutes, or until the cake is set in the center when you press on it. (This cake is too moist for a toothpick test.)
To make icing: In the medium bowl of an electric mixer set at medium speed, combine the confectioners' sugar, cocoa, melted butter, Coca-Cola and vanilla. Stir in reserved pecans with a rubber spatula. Pour icing over warm cake. Allow the cake to sit 1 hour before serving. Makes 16 servings.
Toast pecans:
Spread in a baking pan with sides. Bake in a 350-degree oven about 10 minutes or until golden.
Source:Sun Sentinal
Sweet Tomatoes Muffin Basket
Souplantation-Sweet Tomatoes Lemon Muffins
Souplantation or you may know it as Sweet Tomatoes in your area is an huge salad, soup and pasta buffet. Each month has a theme and once that month is gone so are some of the dishes you love. Lemon month is long gone and it's return is still a long way off so in case you need a Lemon Muffin hit, here is the recipe to help hold you over until next "Lemon Month".
Yield: approximately 2 dozen muffins
Dry Mix
3 cups white flour
½ cup wheat flour
1 tablespoon baking powder
½ teaspoon salt
Wet Mix
7 1/4 ounces buttermilk
5 1/2 ounces frozen lemonade concentrate
4 1/2 ounces canola oil
6 tablespoons instant lemon pudding mix
5 1/2 tablespoons fresh lemon juice
2 3/4 teaspoon lemon flavored extract
1 teaspoon grated or finely diced lemon zest
3/4 cup white sugar
1/4 cup water
2 eggs
Combine dry mix ingredients in a bowl and mix until thoroughly combined.
Combine wet mix ingredients in a large mixing bowl.
Beat wet mix to dissolve the sugar.
Combine the wet mix and dry mix in a mixing bowl.
Mix until thoroughly combined. Do not overmix.
Spray muffin pan with quick-release spray.
Scoop muffins into muffin pan with 2-ounce scoop.
Sprinkle powdered sugar on top.
Bake at 325 degrees for approximately 15 minutes
Bonefish Grill Black Cherry Guava Mojito
1 1/2 oz Cruzan Black Cherry Rum
1/2 oz Cruzan Guava Rum
1 Lime Wedges
1/2 oz Simple Syrup (recipe follows)
1 oz Soda Water
5 Mint Leaves
Mint Sprig (Garnish)
Place mint leaves in glass. Squeeze lime wedge in glass and drop wedge in glass.
Add simple syrup.
Muddle well to release mint flavor in mixture.
Add ice.
Add Black Cherry Rum & Guava Rum. Mix together.
Add soda water.
Garnish with mint sprig.
Simple syrup:
1 1/3 cups sugar
1 1/4 cups water
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
Makes about 2 cups.
Lynn's Paradise Café BLT Hash Browns
Louisville, KY.
Yield: 4 servings
1 1/2 Cups Spinach (shaved)
1/2 Cup Bacon (diced and crisped)
1 Cup grated Jack Cheese
1/4 Cup diced tomatoes
1/4 Cup Red Onion - diced and gently sauteed
1 plate hash brown potatoes -cooked
Place potatoes on oven-safe plate.
Layer ingredients on top of hash browns adding the cheese last and bake until golden brown and delicious.
Top with horseradish sour cream.
Potawatomi Bingo Casino Pecan Bars
Milwaukee WI
Crust
1 cup (2 sticks) butter
1/4 cup powdered sugar
2 cups flour
Filling
1 1/2 cups packed light brown sugar
1 cup (2 sticks) butter, room temperature
1/2 cup honey
1/3 cup granulated sugar
8 ounces coarsely chopped pecans
1/4 cup whipping cream
Crust:
Using pastry blender, cut butter into combined powdered sugar and flour. Mix until ingredients resemble cornmeal. Press into 13-by-9-inch pan.
Filling:
Preheat oven to 375 degrees.
In heavy saucepan, combine brown sugar, butter, honey and granulated sugar and bring to boil over medium heat, stirring constantly.
Boil until sugar begins to caramelize, turning to an amber color. Sugar will thicken and become slightly foamy. Stir constantly.
Remove from heat and stir in pecans and cream. Pour over crust.
Bake in preheated oven about 20 minutes, watching carefully so sugar doesn't get any darker.
Filing will bubble while bars cook.
Remove from oven and cool completely, then cut into small bars. Makes 5 to 6 dozen.
I am reposting this recipe in response to a request from Liz.
Z'Tejas Southwestern Grill® Jerk Chicken Salad
Dressing:
1 Tablespoon Minced fresh ginger
1 Tablespoon Minced garlic
1 1/2 Tablespoons minced shallot
2 teaspoons Worcestershire
1 teaspoon chile paste
1 teasponns Sesame oil
1 1/2 Tablespoons Soy Sauce
2 Tablespoons red wine vinegar
2 Tablespoons rice wine vinegar
1 Tablespoon Dijon mustard
2 Tablespoons honey
pinch of black pepper
3C vegetable oil
3/4 to 1 cup mayonnaise
1T black sesame seeds
For the Salad:
Grilled Jerk marinated chicken breast (cut into strips)
4 oz. mixed lettuces
3 oz. diced Roma tomato
2 oz Feta Cheese
2 oz dressing
Crisp tortilla strips to top salad
Dressing:
Add all ingredients,except oil, mayo and sesame seeds to a blender and pulse to combine. With blender running, slowly add vegetable oil to emulsify. On low speed, add mayo and mix well. Stir in sesame seeds and remove dressing to a storage container.
Salad:
Place lettuce, tomatoes, and dressing in a large mixing bowl and toss to combine.
Transfer to serving plate and sprinkle feta over salad. Place sliced chicken and tortilla strips on top and serve.
Menu Description: Mimi's Chopped Cobb
Turkey, bacon, avocado, green onions, egg, tomatoes & crumbled bleu cheese
Serve this salad with Cardini's Roasted Asian Sesame Dressing or Amy's Asian Salad Dressing.
Mimi's Cafe Chopped Cobb Salad
Yield: 1 salad
5 Cups chopped iceberg lettuce, cleaned and well chilled
1/4 Cup cooked turkey, 1/4-inch dice
1/4 Cup red ripe tomato, 1/4-inch dice
1/4 Cup Blue cheese, crumbled
1/4 Cup bacon, cooked and crumbled
2 Tablespoons green onions, sliced
1 hard cooked egg, sliced
1/4 Medium ripe avocado, 1/4-inch dice
As needed fresh parsley, chopped
1 Wedge Roma tomato
Pile lettuce in a chilled large bowl.
Arrange next seven ingredients around the perimeter starting from the top and let the toppings slide down to cover the sides.
Alternate colors so the green does not end up against green. The lettuce should not be visible under the ingredients.
Sprinkle with chopped parsley and top with tomato wedge.
Souplantation-Sweet Tomatoes Mandarin Spinach with Caramelized Walnuts
Caramelized Walnuts
2 cups water
1 cup ¼” diced walnut pieces
3 Tablespoons white sugar
Dressing
2 cups canola oil
1 ¼ cups fresh orange juice
1 cup white sugar
6 Tablespoons fresh lemon juice
4 Tablespoons white wine vinegar
1 Tablespoon Spanish paprika
1 Tablespoon table salt
Salad
8 cups chopped spinach
1 ½ cups Mandarin oranges
1 cup caramelized walnuts
¼ cup ¼” diced red onions
3/8 cup dressing
Caramelized Walnuts:
Boil water. Add walnuts and cook for 40 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar covered walnuts on a sheet pan and bake at 32 degrees for approximately 8 – 10 minutes or until golden brown.
Dressing:
Combine ingredients and whisk to thoroughly dissolve the sugar. Yields approximately 4 ¾ cups.
Salad:
Combine ingredients and toss until evenly coated with dressing.
Paula Deen's Key Lime Tarts
This recipe can be easily doubled to make as many tarts as you need.
Prep Time:15 min Cook Time: 12 min
Level: Easy
Serves:24 tarts
24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish
Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed.
Fill the cups to the top. Bake for 10 to 12 minutes.
Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream.
Pipe the whipped cream on top of the tarts.
Garnish with tiny mint leaves or lime zest.
Seasons 52 Grilled Turkey Skewers with Maple Bourbon Glaze
Serve the simple marinade; rice vinegar, ginger, soy, and honey or use the recipe below for maple-bourbon glaze.
4 servings
2 lbs Turkey breast, no skin
2 Onions, medium-size
2 Yellow bell pepper, medium-size
2 Red bell pepper, medium-size
1 tablespoon Kosher salt
1 tablespoon Fresh ground pepper
2 tablespoons Extra virgin olive oil
Simple marinade
*4 tablespoons Ginger, fresh ground
*1/4 cup Soy sauce, low sodium
*1/4 cup Rice wine vinegar
*1/4 cup Honey
MAPLE-BOURBON GLAZE
1/4 cup Maple syrup
1/4 cup Balsamic vinegar
1/4 cup Bourbon
1 can Chicken stock, low sodium (10 ½ oz)
1/2 teaspoon Tabasco, Chipotle
1/2 teaspoon Kosher Salt
1/2 teaspoon Worcestershire sauce
1 Shallots, peeled, minced
1 tablespoon Thyme, fresh, washed, pickled, minced
* do not use if you will be using the maple-bourbon glaze.
Cut peppers and onions into 1½" squares.
Sauté on medium-high for 30 seconds with extra virgin olive oil. Let cool.
Cut turkey into 1½" cubes and place in shallow dish.
*Mix rice vinegar, ginger, soy, and honey. Pour over turkey and let marinate for one hour.
With a skewer, place turkey cube, yellow bell pepper and red bell pepper and then repeat 4 times with turkey, yellow and red bell pepper. Repeat procedure on three more skewers.
Prepare grill.
Sprinkle turkey skewers with salt and pepper.
Grill on medium-high heat 6-7 minutes per side.
Baste turkey with BBQ sauce halfway. Cook turkey to 165°. Keep warm.
MAPLE-BOURBON GLAZE
Yield: 2½ cups
Note: use half to marinate, and use half as glaze
Combine all ingredients in a medium mixing bowl. Whisk together.
Reserve half of marinade. Pour remaining marinade over turkey cubes.
Marinate covered in the refrigerator for a minimum of 4 hours.
Place the reserved half of marinade in a small sauce pot.
Cook on medium-high for approximately 10-15 minutes until glaze thickens. Reserve until ready to use.
The gluten-full version of Whole Foods Morning Glory Muffins. See yesterdays post for the gluten-free version.
Whole Foods Market Whole Grain Morning Glory Muffins
Makes 16
Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. You can also try our Gluten-free Morning Glory Muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
Method
Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.
Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.
Nutrition
Per serving (1 muffin/about 2oz/55g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3g protein
It can be tough to find good gluten-free recipes. These muffins from Whole Foods Markets makes a very good muffin. You may want to check out the comments of the many tips and ideas.
Tomorrow I will post the Whole Grain Morning Glory Muffins for those without gluten restrictions.
Whole Food Market Gluten-Free Morning Glory Muffins
Makes 18 muffins
Gluten-free flours combine with apples, carrots, zucchini, raisins, and walnuts in these satisfying and nutritious muffins. Ingredients
2/3 cup canola oil
1/2 cup evaporated cane sugar
1/4 cup natural brown sugar
1 teaspoon gluten-free vanilla extract
3 eggs
1 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup seedless raisins
1/4 cup toasted coconut flakes
1 teaspoon grated orange zest
1 tart red apple, unpeeled, cored, and finely chopped
Method
Preheat oven to 350°F.
Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside.
Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.
Nutrition
Per serving (1 muffin/73g-wt.): 220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35mg cholesterol, 220mg sodium, 27g total carbohydrate (2g dietary fiber, 13g sugar), 3g protein
California Cafe Turkey Avocado Lavosh Wrap
California Café, Palo Alto, CA
Serves: 1
For each wrap you will need:
1/2 piece Lavosh Bread, 18" X 14", cut in half to 9" X 14"
4 oz Smoked Turkey, sliced
1/2 Avocado, peeled, pitted and sliced
2 each Bacon strips, cooked, crisp
1 Tablespoon Mayonnaise, adjust amount for personal taste
1/4 cup Iceberg lettuce, shredded
2 slices Tomato, fresh, cut in half
Layout lavosh and as assembling the sandwich, place all ingredients on two thirds of the surface to allow for rolling.
Spread mayonnaise on the lavosh.
Top with sliced turkey.
Top with slices of bacon.
Top with slices of tomato.
Top with slices California Avocado.
Top with shredded iceberg lettuce.
Roll into a wrap and cut in half on a diagonal.
Thanks to Perfectionist Cook at Food.com for this recipe.
Lipton Iced Tea Copycat
3-4 orange pekoe tea bags
2/3-3/4 cup sugar
juice from 1/3 of a lemon
8 cups water
Boil water in a pot and add tea bags and allow to steep for one hour.
Pour into pitcher when cool and add sugar.
Mix well until dissolved and then add lemon juice.
Chill and serve over ice cubes
Iced Citrus Sun Tea
yield: About 4 cups.
2 1/2 cups orange juice
4 Celestial Seasonings Red Zinger tea bags
4 cups water
1 lime
1 lemon
1/4 cup chilled simple syrup, or to taste
1 navel orange, sliced
For the simple syrup:
1 1/3 cups sugar
1 1/4 cups water
Fill an ice-cube tray with orange juice and freeze, uncovered, until solid, about 4 hours. Orange ice cubes may be made 1 week ahead and kept frozen in a plastic bag.
In a pitcher combine tea bags and water and let tea stand at room temperature 4 hours.
Remove tea bags and chill tea, covered, until cold, about 30 minutes.
Cut half of lemon and lime into slices and squeeze remaining halves into tea.
Stir syrup and all fruit slices into tea. Serve tea over orange juice ice cubes in tall glasses.
To make the simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
Makes about 2 cups.
Source:Gourmet June 1995
Belmont Breeze
The Belmont Breeze replaced the White Carnation as as the third jewel in the Triple Crown's traditional drink in 1998.
1 1/2 ounces Bourbon
3/4 ounce Dry Sack
3/4 ounce Fresh Lemon Juice
3/4 ounce Simple Syrup
1 1/2 ounce Fresh Orange juice
1 1/2 ounce Ocean Spray Cranberry juice
Shake all ingredients with ice and top with half 7up and half soda, approximately one ounce of each.
Garnish with fresh strawberry, a mint sprig and a lemon wedge.
Olive Garden uses their Signature Syrups which you can purchase from their restaurants. You can use your favorite brand syrup (Monin, DaVinci, Torani, etc) if you don't have any of Olive Gardens on hand.
Olive Garden® Tuscan Tea
1 cup Lemon Flavor Syrup
4 cups freshly-brewed iced tea
Ice (as needed)
2 lemons, cut in wedges
Mix Lemon Syrup with iced tea.
Serve over ice.
Garnish with lemon wedge.
Sweet Peach Tea
1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
1 lemon, sliced
1 piece ginger (about 2 inches), peeled and smashed
1 quart boiling water
8 cups ice cubes
2 peaches, peeled, pitted and diced
1/2 cup sugar
8 sprigs mint
1 peach, pitted and sliced
Place tea, lemon and ginger in a heatproof container and add boiling water.
Let tea steep 7 to 8 minutes.
Place 4 cups of the ice in a pitcher, then pour in tea.
Blend diced peaches and sugar in a blender until smooth; mix into tea.
Serve in glasses over remaining ice and garnish with mint and peach slices.
Source: Self Magazine
Olive Garden® Bellini Iced Tea
1/2 oz. Monin Peach syrup
1/2 oz. Monin Raspberry syrup
8 oz. brewed tea, chilled
Ice
Garnish:
Fresh Peach slices
Raspberries
Combine chilled tea and syrups in a tall glass filled with ice and stir well.
Garnish with peach slice or raspberries.
June is National Iced Tea Month
DIAMOND HEAD MARKET AND GRILL PLANTATION ICED TEA
1 gallon freshly prepared tea
1/2 cup pineapple juice
1/2 cup sugar
1/2 teaspoon cinnamon
1 stalk crushed lemongrass
Garnish:
Mint sprigs
Pineapple wedges
Combine ingredients while tea is still warm. Chill, remove lemongrass and pour over ice. Garnish each glass with fresh mint and a pineapple wedge.
I have had this recipe for a long time so I can't say for sure if the source for the Swiss Chalet White Chocolate Mousse is still valid. Sysco Foods also is a source for Swiss Chalet products. If you are looking for something similar that you can make at home I have posted a recipe for a white chocolate mousse frosting I have used in the past.
Tommy Bahama® Pina Colada Cake
1 box Pillsbury Deluxe White Cake Mix
1 can Swiss Chalet White Chocolate Mousse
(Order Item #90026 at (1-800-34-Swiss) or order@scff.com)
1 Quart heavy Cream
½ Cup Tommy Bahama Golden Sun® Rum
8 oz Crushed Pineapple - drained
½ Cup Toasted Coconut
Bake cake as directed in 2 - 9" x 12" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated.
Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.
To serve, cut into 8 pieces and serve at room temperature.
White Chocolate Mousse Frosting
4 oz. white chocolate, chopped
1 1/2 cups whipping cream
1 Tablespoon cold water
1/2 teaspoon unflavored gelatin
3 Tablespoons sugar
Chill a medium mixing bowl and the beaters of an electric mixer.
Place the white baking bar and 1/2 cup of the whipping cream in a
small heavy saucepan over very low heat, stirring constantly till
baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely.
In a 1-cup glass measure combine the cold water and unflavored
gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is
completely dissolved. In the chilled mixing bowl beat the remaining 1
cup whipping cream and sugar with the chilled beaters on medium speed
while gradually drizzling gelatin over the whipping cream mixture.
Beat till soft peaks form. Continue beating, gradually adding cooled
baking bar mixture till stiff peaks form.
Do not overbeat. Use immediately to frost cake and store cake in refrigerator.
BJ's Restaurant and Brewhouse® Peachy Keen Sangria
3/4 oz grey goose l'orange
3/4 ounce stoli razberi
2 oz white zinfindel
3/4 oz monin white peach
1/2 oz pineapple juice
1/2 oz orange juice
1/4 oz grenadine
Fill glass half full of ice. Pour ingredients into shaker and shake just to mix.
Pour into glass over ice and garnish with Orange wedge and cherry.
T.G.I. Friday's® Ultimate Jacob Creek® Sangria
1 1/2 oz Jacobs Creek® Shiraz
1 1/2 oz triple sec
1 1/2 oz hurricane mix
1 oz margarita mix
1/4 oz pineapple juice
1/8 oz grenadine
Add ingredients to shaker, shaking just to mix.
Pour into glass and top with 1 oz sprite.
Garnish with fruit.
Firebirds Restaurant and Wood Fired Grill Siesta Sangia
1 oz. Finest Call Sangria Mix
1 oz. Cruzan Guava Rum
3 oz. Red Wine
1 oz. Cranberry Juice
1 oz. Sangia Fruit Mix
Fresh Orange Slice
Cherry
Fill a martini shaker full of ice and add all the liquid ingredients.
Shake.
Pour into a chilled wine glass.
Garnish with a fresh orange slice and cherry on top.
Thornton Winery in Temecula CA shared the White Sangria recipe fom their Cafe Champagne.
Cafe Champagne, at Thornton Winery
Temecula, CA.
2 bottles THORNTON Viognier
2 cups pineapple juice
2 cups orange juice
1 cup tangerine juice
1 cup apple juice
1 cup brandy
Mix together in a pitcher, and serve over ice.
Add fresh fruit pieces.
CARRABBA'S ITALIAN GRILL® BLACKBERRY SANGRIA
Menu Description:
Blackberry flavors spice up this Italian red wine
and Tuaca, garnished with fresh fruit
1.5 Liter Bisanzio Italian Wine
14 oz. Cranberry Juice
14 oz. Monin Blackberry Syrup
6 oz. Tuaca
Mix ingredients together in a glass pitcher. Cover and refrigerate several hour or overnight. Add blackberries, orange slice and lemon when ready to serve.
Source: RecipeLink.com
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