Tea Mail (July 28)

 

Strawberrry-Rosemary Yogurt Pops

 

Ingredients

1 cup chopped fresh strawberries
2 tablespoons balsamic vinegar
2 tablespoons strawberry preserves
2 fresh rosemary sprigs
1-1/2 cups (12 ounces) vanilla yogurt
6 freezer pop molds or paper cups (3 ounces each) and wooden pop or lollipop sticks

Directions

1.  In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary.

2.  Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Cranberry Lemonade

 

Ingredients

3/4 cup sugar
2/3 cup lemon juice
3 cups cold water
1 cup cranberry juice

Directions

1.  In a small saucepan, combine sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Stir in the water and cranberry juice. Cool; pour into a pitcher. Refrigerate until chilled. Serve over ice.

Homemade Cherry Crisp

Ingredients

1 can (21 ounces) cherry pie filling
1 teaspoon lemon juice
1 cup all-purpose flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/3 cup cold butter, cubed
1/2 cup chopped walnuts
Vanilla ice cream

Directions

1. Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.

2. In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling.

3. Microwave, uncovered, on high for 3-4 minutes or until bubbly. Serve warm with ice cream.

Tea Mail (July 14)

Blueberry Yogurt Muffins

 

Ingredients

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Directions 

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Editor's Note:  If using frozen blueberries, use without thawing to avoid discoloring the batter.

Pina Colada Fruit Salad

 

Ingredients 

1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
Thinly sliced fresh mint, optional

Directions 

1.  For dressing, mix first five ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing.

2.  Refrigerate, covered, until serving. If desired, top with mint.

Test Kitchen Tips 

1.  For an instant tropical smoothie, puree leftovers with a touch of yogurt.

2.  This looks and tastes fab garnished with toasted coconut.

Chocolate Picnic Cake

 

Ingredients

2 ounces unsweetened chocolate
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sugar
3/4 cup cold water
1/3 cup canola oil
1 cup (6 ounces) semisweet chocolate chips

Directions

1. In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate.

2. Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Cookbook Review: Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love

 

I've finished "Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love" by Addie Gundry.

Product Description

From Cinnamon Roll Casserole to John Wayne Cowboy Casserole, the 103 casserole dishes in this cookbook are simple and stress-free, but each is packed with flavor, making them your go-to family favorites to whip up any day of the week. In 103 Family Favorite Casserole Recipes, Addie Gundry shows that a dish doesn’t have to be complicated to be creative. You don’t need multiple pots and pans to find flavor. And with the proper tools, tips and techniques, anyone can cook memorable meals. She teaches you how to whip up everything from Potato Chip and Chicken Casserole to Strawberry Icebox Casserole to Skinny Cheeseburger Casserole. A casserole is something to be shared ― something warm, rich, and worthy of a gathering on its own. Every recipe is paired with a beautiful finished dish photograph that will make readers jump at the idea of casserole night.

About the Author

ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. Her books include Everyday Dinner Ideas, Family Favorite Casserole Recipes, and Festive Holiday Recipes.

Product details
Paperback: 240 pages
Publisher: St. Martin's Griffin (July 3 2017)
Language: English
ISBN-10: 1250123348
ISBN-13: 978-1250123343

My Review:

The cover is very beautifully illustrated, appetizing and easy to read! That casserole looks so delicious and makes me hungry just looking at it!

I really like how the chapters are divided:

1. Breakfast

2. Appetizers and Side Dishes

3. Chicken

4. Pork and Beef

5. Vegetarian

6. Healthy

7. Internationally Inspired

8. Desserts

I love that all the recipes are all illustrated which is great to observe how the final product should look like, not too many ingredients and they are easy to find at the grocery store. I also love there isn't too many steps and they are very easy to follow!

10/10

Chocolate Chip Graham Bars

 

Ingredients

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups Golden Grahams, crushed
3/4 cup plus 2 tablespoons quick-cooking oats, divided
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup salted peanuts, divided
1 cup (6 ounces) semisweet chocolate chips, divided

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cereal, 3/4 cup oats, baking soda, baking powder and salt; gradually add to creamed mixture and beat well. Stir in 3/4 cup peanuts and 2/3 cup chocolate chips.

2. Spread into a greased 13-in. x 9-in. baking pan. Coarsely chop remaining peanuts; sprinkle over the top with remaining oats and chips.

3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

July Tea Book Releases

1st
Tea Leaf Reading: Discover Your Fortune in the Bottom of a Cup - Jacqueline Towers

3rd

The Teatime Cookbook: 150 Homemade Cakes, Bakes and Party Treats - Valerie Ferguson