27 sweet summer all Recipes

fresh dark sweet cherries (about 1-1/4 lb), pitted, sliced peeled peaches, sugar, king arthur unbleached all-purpose flour, salt, old-fashioned oats, brown sugar, king arthur unbleached all-purpose flour, chopped pecans, salt, ground cinnamon, cold butter

butter, zucchini, sliced, sweet red pepper, finely chopped, onion, finely chopped, garlic cloves, minced, king arthur unbleached all-purpose flour, milk, salt, pepper, king arthur unbleached all-purpose flour, baking powder, salt, cold butter, shredded parmesan cheese, minced fresh basil, milk

yellow squash, cut into 1/4 inch rounds, all-purpose flour, white sugar, salt, shortening, melted

yellow squash, cut into 1/4 inch rounds, all-purpose flour, white sugar, salt, shortening, melted

garlic oil, yellow bell pepper, seeded and cut in 2 to 3-inch strips, vidalia, texas sweet or other sweet onion variety, cut in thin strips, al fresco all natural roasted garlic chicken sausage , sliced on diagonal in 1/4-inch slices, zucchini , sliced on diagonal in 1/4-inch slices, packaged sliced button mushrooms, balsamic vinegar, pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds

lime juice, distilled white vinegar, kosher salt, sugar, in. piece peeled fresh ginger, jicama (1 lb.), peeled, ripe sweet peppers--orange, red, yellow , or a combination, seeded and stemmed, serrano or jalapeno chile, seeded and stemmed

olive oil, zucchini , cut in half lengthwise then into 1/4-inch slices, yellow squash , cut in half lengthwise then into 1/4-inch slices, green bell peppers , cut into bite-size strips, red bell peppers , cut into bite-size strips, banana (or hot ) peppers, seeded and chopped, sweet onions, sliced, eggs, heavy cream, all-purpose flour, processed cheese food (eg. velveeta), cubed, seasoned bread crumbs, grated parmesan cheese, garlic powder to taste (optional), onion powder to taste (optional), seasoned salt to taste (optional), black pepper to taste (optional)

all-purpose flour, cornstarch, kosher salt, cold water, ricotta cheese, garlic clove, pressed, sweet onions, minced, bell peppers, minced (sweet cayennes or about 2 tsp of any sweet pepper), fresh basil , julienned, salt, black pepper, fresh ground, squash blossoms , stamen removed if male & pistil removed if female, ends trimmed but left as a handle, peanut oil (or more )

vanilla ice cream, whole evaporated milk, honey, fruit preserves (i like all-fruit), heavy cream, sour cream

sugar, butter, melted, orange flavored yogurt, egg, grated orange peel, vanilla extract, all-purpose flour, baking cocoa, semi-sweet chocolate chips, vanilla ice cream, softened, semi-sweet chocolate baking squares (1 oz each), shortening, fresh mixed berry (to garnish )

lean beef round cubes cut in small bite size pieces, sweet onion diced or chopped, stalks celery diced or chopped, fresh zuccini sliced thin, yellow squash sliced thin, fresh string beans sliced, fresh lima beans, ears white corn (remove from husks with knife ), carrots peeled and sliced thin, whole tomatoes in puree, cannilini beans drained, bay leaves, fresh thyme, two tbsp. fresh oregano, two tbsp, chopped fresh italian parsley, kosher salt and fresh pepper to taste, hot sauce(more if desired), lime juiced, dried herbs may be substituted use 1/2 amount ), olive oil to saute,about 2 tbsp or as needed, water to cover all, eight oz of bowtie noodles (or any you prefer )

mixed salad greens (1 large bowl full ), craisins (dried cranberries), avocado, walnut pieces, pomegranate seeds, pear (russet or bosch preferrable, but any is fine), a large purple onion, olive oil, sugar, balsamic vinegar , plus, balsamic vinegar

ground beef, ground turkey , fat-free (99%), all natural ground hot italian sausage, super chunky mushroom chunky gardenstyle, chopped squash , summer, zucchini, includes skin, sliced squash , summer, all varieties, chopped peppers, sweet, red, orange hothouse bell pepper

yellow squash, ears of sweet corn, onion, garlic, fresh dill, greek yogurt (note : adjust the yogurt volume based on the amount of veggies that will end up in the salad. the yogurt should lightly coat all the ingredients not drown them. the veggies will release liquid that will thin out the sauce, so restrain the urge to go heavy on the yogurt.)

blueberries, sugar, grated lemon zest, water, sweet butter, sugar, egss, slightly beaten, all-purpose flour, baking powder, salt, eggs 1 cup whole milk, vanilla extract, cream to serve on the side or on top or ice cream

blueberries, blackberries, raspberries, juice of 1/2 lemon, sugar, all-purpose flour, sugar, baking powder, cold sweet butter, cut into 1/2-inch dice plus 1 tbsp, egg, almond extract, cold milk

blueberries, blackberries, raspberries, lemon, juiced, sugar, all-purpose flour, sugar, baking powder, cold sweet butter, cut into 1/2-inch dice , plus 1 tbsp, egg, almond extract, cold milk

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.