Find Recipes Instantly! (Type the Recipe name or any Ingredient) Sun-Dried Tomato Marbled Cornbread 1 (15-ounce) package cornbread mix 1 cup buttermilk 1 egg 2 tablespoons sugar 1/2 cup sliced green onions 1/4 cup Classico CreationsT Sun-Dried Tomato Sauce and Spread Preheat oven to 375°. Combine cornbread mix, buttermilk, egg and sugar; mix well. Divide batter in half. To half of batter, add green onions; mix well. To remaining half, add sun-dried tomato sauce; mix well. Place spoonfuls of each batter into lightly greased 8-inch square baking dish. Using table knife, swirl batters to marble. Bake 25 minutes or until golden brown. Cool slightly; cut into squares. Serves 9 Cook time 25 minutes Source Classico. Watermelon Bombe Serves 12 For the mold, choose a deep metal mixing bowl with a nice rounded dome shape. 2 pints pistachio ice cream 1 pint vanilla ice cream Watermelon Sorbet 4 Chocolate Wafers, broken into 1/4-inch pieces 1 six-inch-round layer Vanilla Sponge Cake 1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well. 2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and empty mixer bowl to the freezer for 30 minutes. 3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and empty mixer bowl to freezer for 30 minutes. 4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making a even layer 1/3 inch below ice cream. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened. 5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap. Watermelon Sorbet Makes 1 quart Choose the ripest watermelon available. 1 cup sugar 1 tablespoon white crème de menthe or Campari (optional) 3 cups ripe watermelon flesh 1. Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in crème de menthe, if using. Chill the syrup. 2. Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add purée to chilled syrup; stir to combine. 3. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container. Banana Pops INGREDIENTS ripe bananas semisweet chocolate chips canola oil shredded coconut chopped nuts sprinkles 1. To make a bunch of these tempting treats, cut 4 firm, ripe bananas in half and insert a Popsicle stick halfway into each one. 2. Set the pops on a waxed-paper-lined baking sheet and place them in the freezer for 1 hour. 3. In a small saucepan over very low heat, stir together 1 1/2 cups of semisweet chocolate chips and 2 tablespoons of canola oil until melted. 4. Place toppings, such as shredded coconut, chopped nuts, and sprinkles, in individual bowls. 5. One at a time, remove the pops from the freezer and, holding them over the saucepan, spoon the chocolate over them. Roll each chocolate- covered banana in a topping, then return it to the freezer to harden for 1 to 2 hours before serving. Serves 8. Chocolate Ice Cream Pie with Peanut-Turtle Sauce - Serves 8 3 pints premium chocolate ice cream, softened 1 9-inch purchased chocolate crumb pie shell For Sauce: 1 cup packed dark brown sugar 1/2 stick (4 tablespoons) unsalted butter 1 1/2 cups whipping cream 1/3 cup dark corn syrup 2 cups roasted, lightly salted hulled peanuts 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract Spoon ice cream into pie shell, mounding in center. Freeze until hard. Wrap tightly and return to freezer. The pie can be prepared up to 3 days ahead. FOR SAUCE: Stir sugar and butter in heavy medium saucepan over low heat until melted. Stir in cream and corn syrup. Simmer uncovered until sauce has thickened and is reduced to 2 cups, stirring occasionally with a metal spoon to prevent sauce from boiling over, about 15 minutes. Remove from heat and transfer to a storage container. Cool to room temperature, then stir in peanuts, lemon juice and vanilla. The sauce can be used immediately or can be refrigerated for up to 3 days. TO SERVE: Bring sauce to room temperature. Soften pie in refrigerator. With a knife dipped into hot water and wiped dry between cuts, cut pie into wedges. Transfer wedges to dessert plates. Stir sauce to distribute peanuts and spoon generous dollop over and around each pie wedge. Serve immediately. Aromatic Blossom Butter 1/2 C. (1 stick) unsalted butter (at room temperature) 1/4 C. aromatic petals, such as rose, violet, pinks, herb flowers and other safe-to-eat seasonal flowers 1/4 C. or to taste, sweet marjoram, sweet basil, thyme or dill (optional) Mix butter, petals and marjoram, basil, thyme or dill, if using, until well combined. Spread butter mixture to about 1/4- to 1/2-inch thick on flat plate, if cutting into shapes with small cookie cutter. Or mold into small serving container or butter molds. Place in refrigerator to harden. Leave in cool place overnight to allow fragrance to permeate butter. Serve on crackers or bread. Makes a scant cup. Tropical Crescent Crunch Rolls TOPPING 1 tablespoon 70% vegetable oil (stick) spread 2 tablespoons brown sugar or granulated brown sugar 3 tablespoons sliced almonds ROLLS 1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls 3 tablespoons soft cream cheese with pineapple 2 tablespoons chopped almonds 1 tablespoon brown sugar or granulated brown sugar 1/8 teaspoon almond extract 2 tablespoons sweetened dried cranberries Heat oven to 350 F. Spread vegetable oil spread evenly in bottom of ungreased 8 or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and sliced almonds. Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. In small bowl, combine cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract; mix well. Spread evenly over dough. Sprinkle with cranberries. Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape. Bake at 350 F. for 22 to 27 minutes or until golden brown. Immediately invert pan onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm. Frozen Peach Cream Cheese Pie 8 oz. cream cheese, softened 14 oz. can sweetened condensed milk 2 c. peaches (frozen, fresh or canned), pureed (about 1 1/2 c.) 1 T. lemon juice 1/4 tsp. almond extract yellow or red food coloring (optional) 8 oz. Cool Whip non-dairy whipped topping, thawed 2 graham cracker crumb crusts In large bowl beat the cream cheese until fluffy. Add condensed milk, pureed peaches, lemon juice, extract and coloring (if desired). Fold in whipped topping and pour into pie crusts. Freeze 4 to 5 hours. * Note: You can add 1 shot of Peach Schnapps for additional flavor. Lemon Flower Pancakes with Pansy Butter 8 large eggs, separated 1/2 cup sugar 1 cup lemon yogurt 1 cup milk 2 teaspoons lemon extract 2 teaspoon lemon zest 3 cups unbleached flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon fresh ground nutmeg 1/2 cup fresh flower petals - petals only, pulled apart With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick and lemon colored. Set the whites aside. Whisk the yogurt, milk, lemon extract, and lemon zest into the egg yolk mixture. Sift the dry ingredients into a bowl and reserve. Using clean beaters, --beat the egg whites until they form stiff peaks. Whisk the dry ingredients into the liquid just until smooth. Fold in the egg whites. Cook pancakes on preheated greased griddle until top bubbles, flip gently and cook about 1 more minute. Make 3- to 4-inch pancakes. Do not overcook, they should be lightly browned. Wash flower petals thoroughly. Make sure there are no bugs hiding out in your flowers!! Pull apart flower petals into small pieces. Fold into batter. Berry sauce: Wash and clean stems from berries. Warm fresh berries in a saucepan on low heat with a little sugar until the frozen Maine blueberries may be used--heat frozen berries, add a little lemon juice if they are too sweet. Thicken with sifted cornstarch if needed. Serving Ideas: Berry Sauce or Pansy Butter (softened butter with pansy petals). Notes: Fresh flowers petals -- young dandelion, tulip, rose, rose of Sharon, orange blossoms, apple blossoms, lilac, honeysuckle, bee balm, or any sweet tasting edible flower petals that are in season. To Serve: put lemon slice on plate, place a dollop of freshly whipped cream on top of lemon slice, with scissors cut tiny pieces of edible flower petals used in pancake over the whipped cream. Stick a leaf of lemon verbena or lemon balm in whipped cream for additional garnish. Serves: 8. Cornucopia of Summer Fruits for a Crowd 1 medium watermelon 12 cups assorted sliced fresh fruit or berries Fresh mint leaves 1. Cut off one-fourth of 1 end of watermelon at an angle, using sharp knife, so remaining watermelon is shaped like a cornucopia. Cover and refrigerate end portion to use as desired. 2. Cut thin slice from bottom of watermelon to keep it from tipping. Scoop out watermelon, leaving 1/2- to 1-inch shell; reserve watermelon chunks. Drain shell. Cut edge of open end of watermelon shell in a decorative pattern. Cover and refrigerate watermelon shell up to 24 hours. 3. Fill watermelon shell with watermelon chunks (cut into bite-size pieces) and other fresh fruit just before serving, allowing fruit to cascade out end of shell. Garnish with mint leaves. Rose Petal Pound Cake Serves 12-16 1 cup butter, at room temperature 1 cup sugar 6 eggs, at room temperature 2 cups sifted all-purpose flour 1/2 teaspoon baking powder 1 teaspoon orange extract or grated orange zest 1 teaspoon lemon extract or grated lemon zest 5 drops red food color, if desired 1/4 cup minced organically grown rose petals (remove pistils and stamens) Preheat oven to 325 degrees. Grease and flour a non-stick 8-inch or 9-inch tube pan or a Bundt pan. (Or bake batter in 1 large or 2 small loaf pans.) In large bowl of mixer, stir butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a mixing bowl, sift flour and baking powder together. Add to egg mixture. Add orange and lemon flavorings. Add red food color and beat until blended and evenly colored. By hand, stir in rose petals. Pour batter into prepared pan and bake 50 to 55 minutes on middle rack in oven or until a toothpick inserted in center of cake comes out clean. (If loaf pans are used, baking times will vary. Test cake with toothpick.) Cool on rack; turn out onto platter. A red roses looks good enough to eat, but are they? The answer is yes; flower power is creative cuisine at its most fun. Tossing a handful of unsprayed, blood-red petals into the buttery, egg-rich batter of Williamsburg Inn Executive Chef Calvin Belknap's pound cake adds a splash of color and elevates the soft-crumbed classic of the genre to sophisticated fare. Colonial Williamsburg, the nation's largest outdoor living history museum, is 150 miles south of Washington, D.C.