Summer Rolls

SUMMER ROLLS

This is perfect for a nice light summer lunch or snack.  You can use any fresh veggies that you like and make them with any protein.  These are really delicious with Tofu or Shrimp or even better use both!  They can be a little daunting to roll up but once you do a few of them it gets much easier.  I like to make a roll and them cut them in half.  These are perfect with any dipping sauce but my favorite is to dip in a peanut sauce.   I will list a recipe for an easy peanut sauce below as well.

Ingredients:

Summer Rolls

1/2 lb cooked, chilled shrimp

6 rice paper wrappers

1 cup shredded carrots

1 cup shredded purple cabbage

1 cup sliced zucchini or cucumber

Handful of butter lettuce leaves (or any kind you like)

Handful of micro greens

*Optional additions

cooked rice noodles, chilled

cooked grilled chicken, chilled

tofu, chilled

fresh mint

fresh cilantro

Peanut Sauce

1/2 cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 tablespoons pure maple syrup

1/4 cup water or more to thin out sauce

Preparation:

Summer Rolls

Prepare all veggies and shrimp in advance of making your summer rolls.  The shrimp should be cooked, deveined and tails removed.  All veggies should be prepared in long thin slices or shredded.  You can leave the lettuce in larger pieces but roughly chopped.  Have all your ingredients close by on a large plate or platter so you can easily assemble your summer roll.  

Get a large shallow plate or bowl and fill with warm water.  Prepare the rice paper wrappers one at a time.  Dip the wrapper in the warm water and then flip to wet the other side.  Quickly remove from water and place onto a flat workspace.  I like to use a wooden cutting board.  Fill your rolls anyway you like however it is much prettier to arrange the shrimp and colorful veggies nicely in the middle in a single layer so you can see all the ingredients when they are rolled up.  Place lettuce last on top of the shrimp and other veggies.  To roll,  fold the bottom over the top, then fold in the sides and lastly roll up from the bottom to complete your roll.  Slice each roll in half.  These are best if you serve immediately.  You can use a damp towel on the bottom and top of the finished summer rolls as you are making more so they won't dry out.  Serve with peanut sauce and Enjoy!

Peanut Sauce

Place peanut butter in a microwave safe dish and warm slightly in the microwave (about 15 seconds) to melt the peanut butter slightly which will make it easier to stir in the rest of the ingredients.  Add each ingredient and stir to combine well.  If you feel the sauce it too thick add a tiny bit of water a little at a time until you get your desired consistency.

 

Cripsy Pasta Chips

This is a MUST try.  So super easy and a really surprising yummy and satisfying snack.  We saw this on Tiktok and couldn't resist giving this a try.   I'm adding this to a charcuterie board that I am making for friends and I know it will be a hit.

Ingredients:

8 oz cooked pasta (any shape)

2 Tablespoons olive oil

2 Teaspoons garlic powder

2 Teaspoons Italian seasoning

1/3 Cup parmesan cheese

salt and pepper to taste

Drain pasta well and add all ingredients to cooked pasta and stir to coat.  Feel free to go heavier or lighter on seasoning as you see fit.  Place a small amount of pasta in a single layer in the basket of your air fryer.  Air fry for 10 min or until your chips are golden brown.  Check around the 8 min mark until you can see how long you may need for your specific air fryer.  Enjoy 

 

Spinach Basil Pesto

 

This is a new staple in my house.  I make fresh batches every other day so it is always in a jar in my fridge.  My kids literally put this on EVERYTHING.  My oldest daughter's favorite way to eat this is spread on a piece of crusty bread with a drizzle of balsamic glaze!  Soooo super good and this is really so simple to make if you have a small food processor or blender.

Ingredients:

4 big cloves of garlic

1 1/2 Cups  baby spinach

1 Cup fresh basil

1 Tablespoon pine nuts (omit this if anyone has an allergy to nuts)

1/3 Cup grated parmesan cheese

5 Tablespoons olive oil (more or less to your taste)

Preparation:

Place the garlic cloves whole into your food processor or blender and pulse until finely chopped.  Now add spinach, basil and pine nuts and blend until broken down.  Next add your parmesan plus 1-2 tablespoons of oil.  Blend again until pesto starts to come together.  Add more olive oil until desired consistency.  You can service immediately or cover and refrigerate and store up to a week but it won't last that long!!

Fried Deviled Eggs

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These are such a delicious appetizer! If you love Deviled Eggs, you will LOVE, LOVE, LOVE these!

Ingredients:

 

For egg yolk mixture:

6 hardboiled eggs, cooled

2 Tablespoons mayonaise

1 Teaspoon yellow mustard

1 1/2 Teaspoons of sweet relish

1/8 teaspoon salt

1/8 teaspoon black pepper

Paprika for garnish

For frying egg whites:

1/2 cup flour

1 egg

3/4 cup panko bread crumbs

salt and pepper 

oil for frying

Preparation:

Separate the yolks from the whites and place yolks in a small bowl.  Add mayo, mustard, relish, salt and pepper and mash and mix together until yolk mixture is nice and smooth and set aside.  

In 3 shallow bowls add flour in one, a beaten egg in another and panko bread crumbs in the 3rd.  Season all 3 bowls with salt and pepper.   In a large shallow frying pan add about 1/4 cup of vegetable oil and heat on med/high heat.  Take egg whites and first dip in flour, then in egg and last dip in panko.  Once all egg whites are coasted place in hot oil and fry until both sides of egg white are brown.  Remove and let drain on paper towels.

Once all egg whites are fried and cooled slightly you can add your yolk mixture into the center of each egg white.  You can do this with two spoons or you can also add the yolk mixture into a plastic sandwich bag or piping bag and cut off the tip and pipe the egg yolk mixture into the egg white.  It's all a matter of preference.  Sprinkle the top of each egg with a little paprika for color.  You can serve these warm or cooled.

 

Crab Rangoon

 

My family loves all things Asian and these are a favorite when we order Chinese food.  My daughter Annie and I decided to try to make these at home and they were really super easy and so delicious!

Ingredients:

• 8 oz package of Cream Cheese, room temperature
• 8 oz of imitation crab, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sesame oil
• 1/2 teaspoon garlic powder
• 1 teaspoon powdered sugar
• 20-25 Wonton Wrappers
• small bowl of water
• Oil for frying

Preparation:

In a medium bowl mix together cream cheese, Worcestershire sauce, sesame oil and garlic powder until combined well.  Next stir in powdered sugar and combine.  Fold in crab until completely incorporated.  

Place 2 wrappers on a flat surface, put about 1/2 teaspoon of the crab mixture in the center of the wrapper.  Using your finger dip into the bowl of water and wet all four sides of the wrapper.  Pull up two opposite corners of wrapper and stick together.  Then pull up two more corners.  Pinch to close and make sure all sides are sealed.  Once you have 6 completed you can pan fry in about 1/2" of oil, once one side is browned flip and brown opposite side.  Remove when golden brown and let drain on some paper towels.  Serve with any dipping sauce.  We love the Sweet Chili Sauce from Trader Joes.

Fruit Dip

Strawberry Recipe #4 

(well not really a strawberry recipe but delicious with strawberries)

This is the simplest but and most delicious fruit dip!  It goes amazing with any kind of fruit.  I especially like this dip with cut up apples.  But of course amazing with Strawberries too!

Ingredients:

1/2 cup cream cheese ( any kind, whipped, lite etc)

1/3 cup plain greek yogurt

1/3 cup brown sugar

Preparation:

In a medium bowl combine all ingredients and blend well with a hand mixer.  I like to use my whisk attachment on my hand beater to whip it up nice and light and fluffy.  Pour into a bowl and enjoy immediately or cover with plastic wrap and refrigerate.

Strawberry Salsa

Strawberry recipe #3

This is the perfect summertime recipe and a great way to use up all those strawberries.  The most perfect combination of all things delicious!  Serve with cinnamon chips.  You can make your own or buy the store bought kind both will be delicious with this salsa.

Ingredients:

Salsa

2 lbs of fresh strawberries, diced

Zest from 1 lime

1 Tablespoon of mint, chopped

1 Teaspoon pure vanilla extract

2 Tablespoons strawberry jam

1/2 teaspoon fresh cracked black pepper

Cinnamon Tortilla Chips

6 small flour tortillas cut into 1/8ths

1/2 cup of granulated sugar

2 Teaspoons ground cinnamon

A little canola oil

Preparation:

For salsa combine all ingredients in a bowl and toss to combine.  I found it was easy to mix the jam in when it was warmed first in the microwave to make it a bit looser.

For cinnamon chips.  In a small bowl mix together sugar and cinnamon, set aside.  Next, using a pizza wheel or a sharp knife cut tortillas into 1/8ths.  Lay all the tortilla triangles on a piece of parchment paper and brush with oil.  Sprinkle generously with cinnamon sugar and bake in a 350 F degree oven until golden brown, about 6-8 minutes.

Crab Cake Sliders with Homemade Tartar Sauce

This is a awesome appetizer!  I served this last week during a fun cocktail party with friends and everyone just loved them!  The homemade tarter sauce is a must to bring it all together.  Very easy recipe and can be made ahead so it's a must try!

Ingredients:

Crab Cakes:

1/3 cup Mayonnaise

1 large egg, beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

Salt and Pepper to taste

1 lb lump crab meat (picked through for shells)

3/4 cup Panko breadcrumbs

2 teaspoons fresh parsley, chopped

Canola or Vegetable Oil for Frying

Preparation:

In a medium bowl mix together, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce and salt and pepper to taste.  Set Aside.  In another bowl combine, lump crab meat, breadcrumbs and parsley.  Pour mayonnaise mixture into crab mixture and combine carefully, trying not to break up the crab.  Form mixture into small, slider size patties and pan fry in vegetable oil over medium high heat until brown on both sides.  Transfer to a plate covered in paper towel to drain excess oil.  Serve immediately or keep warm in a 200 F degree oven until ready to serve.  

Tartar Sauce:

1 cup Mayonaise

2 tablespoons dill pickle, chopped

2 teaspoons dill pickle juice

1 tablespoon sweet pickle relish

2 teaspoons dijon mustard

2 teaspoons lemon juice

salt and pepper to taste

Preparation: 

Mix together all ingredients and chill before serving.

Too assemble slider, place 1 crab cake slider on a small slider bun or a Hawaiian roll, top with tarter sauce and enjoy!

Sweet, Salty and Spicy Honey Comb Snack Mix

What to do with a bunch of half eaten boxes of cereal, bags of pretzels and dried fruit/nuts that no one is eating??? Easy solution for me....make a snack mix.... 

Ingredients:

1/4 cup vegetable oil
1/4 cup salted butter
1/4 cup light corn syrup or agave
1/4 cup granulated sugar
2 T. Soy Sauce
2 T. Worcestershire Sauce
1 T. Saracha
1 T. Garlic Powder
1/2 T. Dried Rosemary
1/2 T. Black Pepper
1 tsp. Cayenne pepper
4 C. Honeycomb Cereal
3 C. Cheerios Cereal
3 C. Pretzels (slightly broken)
1 C. Mixed Nuts
1 C. Dried Cranberries
1 C. Banana Chips

Preparation:

1. Preheat the oven to 250 degrees Fahrenheit.
2. Place the oil, butter, corn syrup, soy sauce, Worcestershire sauce, Saracha, and sugar in a medium saucepan. Heat over medium-low heat until the butter melts and sugar dissolves. In small dish combine garlic powder, dried rosemary, black pepper, and cayenne pepper.
3. Pour the cereals, pretzels, nuts cranberries and banana chips in large mixing bowl. Drizzle 1/2 of the syrup over the cereal mix and mix well. Sprinkle 1/2 of the spice mix over the mix. Continue adding syrup and spice mix and mixing until all ingredients have been added and the cereal mix is evenly coated.
4. Bake for 1 hour, stirring every 15 minutes. Let cool. Transfer into an air tight container.

Applesauce Cinnamon Mini Muffins with Cracker Crumb Topping

I'm always trying to think of different ways to use staples that I always have in my house to create recipes.  the classic salty and sweet combination is always a winner so why not use salty, buttery crackers as an ingredient in a crumb topping?  I had to actually change many things in this receipe to suit the ingredients I had on hand.  I made these muffins over a year ago but never got around to posting it so I decided to make it again and take new pictures.  The original recipe called for butter, yogurt and graham crackers so naturally I subbed in oil, sour cream and Club crackers.  I added more sugar to the crumb topping to cut the savory aspect of the crackers a bit and these little muffins were soooooo delicious.  Much better than the original recipe.  They were literally gone in minutes.  I guess I need to double the recipe next time :)

Ingredients:
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2  cup applesauce
1/2 cup sour cream
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla

Topping:
2 tablespoons melted butter
1 1/2 cups crackers, crushed into find crumbs. 
(You can use any delicate salted crackers such as Club or Ritz crackers)
1/4 cup brown sugar


Preparation:
Preheat oven to 350 degrees F.  In a large bowl beat together sugar, eggs and oil.   Add applesauce, sour cream and vanilla to the egg mixture and combine well.  In a separate bowl mix together flour, salt, baking soda and cinnamon.  Add dry ingredients to the wet ingredients a little at a time until fully combined.

For the crumb topping.  Add crushed crackers, brown sugar and melted butter to a bowl and combine until all the crackers are moist and the mixture resembles a crumb topping.  

Spoon muffin batter by a heaping tablespoonful into a greased mini muffin tin and then top with a generous teaspoon full of cracker crumbs.  Bake in preheated oven for 15 minutes.  Cool before removing from muffin tins.

Cake Batter Popcorn

My oldest daughter made this as a treat one afternoon for her and her sister and brother.  It was  a quick and easy treat to make and they all loved it!

Ingredients:

1 bag microwave popcorn, popped
3 cups mini marshmallows
3 tablespoons butter
1/2 cup confetti cake mix, dry
pinch of salt

Preparation:

 In a large saucepan melt butter.  Once melted add mini marshmallows and stir until completely melted and smooth.  Remove from heat and stir in dry cake mix and salt.  Pour in popped popcorn and quickly mix until popcorn is coated with the marshmallow mixture.  Add additional sprinkles if desired.  Pour into a bowl, let cool and enjoy!  You can also spray hands with non-stick cooking spray and roll into popcorn balls.

Grain Free and Sugar Free Almond Banana Bread

In the effort to cut out as much carbs and sugar out of my diet, I found a recipe on Pinterest for a grain free banana bread.  It was posted on Bravo for Paleo, click HERE for the original recipe.  I did alter it quite a bit to suit my taste.  I love that I can have something sweet and bread like without worrying about breaking my diet.  The bananas are so sweet so I really don't miss the added sugar which in normal banana bread recipes can be up to 2 cups!!!  So here's a recipe you can feel good about eating yourself and giving to your kids.

Ingredients:

3 bananas, mashed

3 eggs

1 teaspoon almond extract

¼ cup coconut oil, melted

1 cup almond flour
3/4 cup coconut flour

½ teaspoon salt

1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup sliced almonds

2 tablespoons flax seed meal

Preparation:

Preheat oven to 350 degrees F.  In a large bowl mash 3 bananas, add eggs and almond extract and beat together with an electric mixer.  Next add in coconut oil, melted and mix until combined.   In a separated bowl using a fork mix together almond flour, coconut flour, baking soda, salt, cinnamon and flax seed meal until completely combined and all lumps are broken up.  Add dry ingredients to wet ingredients and mix well.  The batter will be VERY thick, almost dough like.  Spoon batter in to a loaf pan sprayed well with non-stick cooking spray (preferably coconut oil spray).  Bake at 350 degrees F for 50-60 minutes.  It's really delicious severed warm with butter (if you are eating dairy), YUM!

Cinnamon Swirl Loaf

Susan brought this to our last family brunch.  It was a huge hit especially with the guys.   If you like cinnamon you will LOVE this easy quick bread.  

Ingredients:

2 cups All Purpose / Plain flour 
1 1/2 cups regular sugar
1 tsp baking powder
1/2 tsp salt
1 1/4 cup buttermilk
1 tsp Vanilla Extract
1 egg
1/4 cup canola oil
1 Tbsp cinnamon powder
The Glaze:
1/4 cup powdered / icing sugar
2 tsp milk

Preparation:

Preheat oven to 350 °F (180 °C). Grease a 9-in loaf pan.  Combine the flour, 1 cup sugar, baking powder, salt, buttermilk, egg, vanilla and oil; stir just until moistened.  In a small bowl, combine cinnamon and remaining sugar. Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar.  Using a skewer or knife, cut through the batter to swirl a few times. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.  For the glaze, combine icing / powdered sugar and enough milk to reach desired consistency; drizzle over loaf.  Allow to cool. 

Red Velvet Cake Dip Ball

Here's another fantastic, delicious dessert dip!  What's better than Red Velvet?  This one is really fantastic.  It was the most popular one I served at my New Year's Eve party and a HUGE hit with the adults.  You can serve anything with this dip, pretzels, graham crackers, cookies etc.  I love pretzels with it, something about the sweet and salty aspect of that combo is a winner with me.

Ingredients:

1 package (8 ounces cream cheese, softened

1/2 cup butter, softened

1 1/2 cups red velvet cake mix,dry

2 tablespoons brown sugar

1/2 cup powdered sugar 

1/2 cup mini chocolate chips

Vanilla Wafers, pretzels, graham crackers, or other cookies for dipping

 

Preparation:

 

In a large bowl, using an electric hand mixer or stand mixer beat the cream cheese and butter together until combined. Add in the Red Velvet cake mix, brown sugar, and powdered sugar and beat until combined.   Mixture will seem extremely dry and you will think it will never get creamy but I assure you it will.  Just keep beating it together and have patience.

Place the mixture on a large piece of plastic wrap.  Bring up all the corners of the plastic wrap and wrap into a ball.  Refrigerate the ball for about 1 hour or until it is firm enough to keep its shape.  You can also put it in the freezer for quicker results.

Place the rainbow sprinkles on a flat plate and roll the unwrapped cheese ball in the sprinkles.  Make sure to press the sprinkles into the cheese ball until it is fully covered.

 

Place the ball on a serving dish, cover with plastic wrap and refrigerate until you are ready to serve.  The cheese ball will be very firm straight out of the refrigerator so let stand for about 10-15 min before serving.  Also you may want to place a few small spreaders on the platter to make it easier to serve. 

 

Funfetti Cake Dip Ball

For our New Year's Eve party I made 3 delicious dessert cheese balls to serve for dessert.  They were all a huge hit.  Here is one of them.  This one was a most popular with the kids which was no big surprise because It tastes like birthday cake.  This is a fun and different dessert idea for any celebration.  You can serve just about anything with it from pretzels, cookies, graham crackers etc.  Just use your imagination!  I found this recipe on Pinterest and you can find the original recipe here at What's Cooking Love?


Ingredients:

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 1/2 cups funfetti cake mix,dry

3 tablespoons sugar

1/2 cup powdered sugar 

1/2 cup rainbow sprinkles

Vanilla Wafers, pretzels, graham crackers, or other cookies for dipping

 

Preparation:

 

In a large bowl, using an electric hand mixer or stand mixer beat the cream cheese and butter together until combined. Add in the Funfetti cake mix, sugar, and powdered sugar and beat until combined.   Mixture will seem extremely dry and you will think it will never get creamy but I assure you it will.  Just keep beating it together and have patience.

Place the mixture on a large piece of plastic wrap.  Bring up all the corners of the plastic wrap and wrap into a ball.  Refrigerate the ball for about 1 hour or until it is firm enough to keep its shape.  You can also put it in the freezer for quicker results.

Place the rainbow sprinkles on a flat plate and roll the unwrapped cheese ball in the sprinkles.  Make sure to press the sprinkles into the cheese ball until it is fully covered.

 

Place the ball on a serving dish, cover with plastic wrap and refrigerate until you are ready to serve.  The cheese ball will be very firm straight out of the refrigerator so let stand for about 10-15 min before serving.  Also you may want to place a few small spreaders on the platter to make it easier to serve. 

 

 

Meatloaf Sliders

A fun and delicious take on a typical hamburger slider.  I just made my favorite meatloaf recipe and formed the meat mixture into small patties and baked as usual.  Top with some crispy fried onions and YUM! Great little bite for cocktail party or just a fun dinner idea.

 

Ingredients:

 

1 lb. meatloaf mix (beef/pork/veal)

1 package onion soup mix

1 egg

1/2 cup ketchup (plus extra to brush on top)

1/2 cup breadcrumbs

Crispy fried onions

slider buns or dinner rolls

 

Preparation:

 

Preheat oven to 350 degrees.

Mix meat with onion soup mix, egg, ketchup and breadcrumbs. Mix together until combined, be careful not to over mix.  Form into small patties and place on a lined baking sheet.  Brush the top of each patty with about 1/2 teaspoon of ketchup.  Bake for about 25-30 minutes.  On bottom half of bun place one patty and top with a teaspoon of crispy fried onions, place on top bun and Enjoy!!

Pumpkin Corn Fritters

I saw this recipe posted by Daphne Oz of The Chew and it looked so easy and delicious. I thought it would make for a perfect appetizer for Thanksgiving. Very simple using canned pumpkin, canned corn, with a few spices and some self rising flour and Voila! Fritters!!

Ingredients:

1 15-ounce can Pumpkin Puree
1 7-ounce can Whole Kernel Corn (drained)
2 Eggs
1 1/2 cups Self-Rising Flour
1/2 teaspoon ground Cumin
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
Salt and freshly ground Black Pepper
Vegetable Oil for frying

Preparation:

In a large bowl, combine the pumpkin, corn and eggs and whisk to combine. Add the flour, cumin, paprika, cayenne pepper, and season with salt and pepper. When the oil is to temperature carefully drop in heaping tablespoons of batter, making sure not to over crowd the pan. Gently flip when the bottom is crispy and allow to cook on the second side.

Apple Fig Fruit Leather

My fig tree seem to produce about 10 ripe figs every few days so this is perfect for my blogging needs LOL.  Most recipes call for 8-12 figs and you have to use them within a day or so or they will go bad so this has been working well for me.  This recipe for fruit leather I have always wanted to try and it was soooo super easy and really delicious.  My kids ate it all in a matter of minutes.  One batch really didn't yield very much so next time I will have to double or triple the recipe so I have more to store for a few days.  Also next time I will dry the fruit leather on parchment paper so I can cut it up including the paper and roll it up so it won't stick on itself when it's stored.   I can't wait to try other fruit versions of this, so great and no added sugar (honestly with the figs I didn't even really need the honey at all).  You can find the original recipe at Mama.Papa.Bubba

 

Ingredients:

10 ripe figs, washed and halved
2 apples, cored and peeled
1 cup of water
1 tablespoon honey

Preparation:

Preheat oven to the lowest setting.  Mine oven only goes down to 170 degrees F but 125 degrees F would be better.   Line a large baking sheet with parchment paper (paper should cover all edges of the pan) or you could cover the entire pan including edges with foil an then place a silpat liner on top of the foil. 

Place figs, apples and water in a covered pot and bring to a boil.  Reduce heat to medium-low and simmer fruit, covered for about 30 minutes, or until very soft and water is absorbed.  Pour everything into a food processor or good blender and purée until smooth.  Pour fruit mixture out onto parchment-lined baking sheet and use the back of a spatula to spread the fruit purée out so it covers the entire base of the pan. Shake the pan make the purée as even as possible.  The edges tend to be much thinner and will dry out fast than the middle if you don't get it spread out evenly to the edges.
Put pan in the oven for approximately 8 hours if on 125 degrees F.  I set mine for 7 hours and check since my oven temp is higher and it only actually took 6 hours at 170 degrees F so definitely check yours around 5 1/2 hours. 

You want to remove the fruit leather from the oven when it’s still sticky to the touch, but not at all wet.  You may find that part of your fruit leather will be done earlier than the rest.  In this case,  you’ll need to remove the fruit leather from the oven, cut off the finished part, and return the still wet to the touch part to the oven for another hour or two.  It's done when the leather will peel easily off of the liner and the bottom side will be shiny.

When finished, simply remove the large sheet of fruit leather from the baking sheet, cut of the excess parchment paper around the edges, and cut directly through both the remaining parchment and fruit leather to create strips.  Roll strips and store in an air-tight container.
Enjoy!

Quick and Easy Fig Preserves

 

I absolutely love fig jam and preserves served with cheese, so delicious.   So when I picked a few more figs this morning this was the first thing I wanted to make.  Not sure if this technically classifies as jam or preserves because there is no pectin in this recipe but it's sweet and thick and perfect to spread on toast so in my book it's close enough :)  It definitely won't have the shelf life of the preserves that you buy in the store so make it just a day or so ahead of the time you want to use it.

 

Ingredients:

 

1 cup fresh figs, diced

1/3 cup granulated sugar

1/2 cup water

1 teaspoon pure vanilla

Juice from 1/2 a lemon

 

Preparation:

 

In a small saucepan combine all ingredients.  Cook over medium heat until thickened, about 10 minutes.  Use an immersion blender directly in hot pan to puree the fig mixture into a smoother (but not completely smooth) consistency.  Pour into a small bowl and refrigerate until completely cool. 

Fig Banana Bread

 

I was so excited to discover a gorgeous fig tree in my backyard this year that I didn't even know I had.  A friend of mine pointed it out to me one day at the end of the summer and to my surprise at closer inspection the tree was covered with about a hundred figs which in a few weeks would be ready to pick.  Ever since that moment I have been slightly obsessed with this tree and going out daily to inspect it and impatiently waiting for one of those hard little green figs to ripen to a big, juicy purple fruit.  Well the other day I was so thrilled to find about a dozen beautiful ripe figs ready to be picked.   So now over the next few weeks I will be testing as many fig recipes as I can find!!  The first of which is this delicious super moist Fig Banana Bread!! YUM YUM YUM!

My fig tree!

 

Figs before they start to ripen

 

Figs starting to ripen

 

 

Nice ripe figs ready to be picked!!

 

Perfect

 

The most deliciously moist Fig Banana Bread straight from the oven.....it smells amazing!

 

Ingredients:

 

4 small very ripe bananas

1/2 cup coconut oil, melted

1 cup packed dark brown sugar

1 teaspoon vanilla

6 ripe figs, quartered

6 ripe figs, diced

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups all purpose flour (or 1 cup white flour 1 cup whole wheat flour)

 

Preparation:

 

In a large bowl beat together coconut oil, brown sugar, bananas and vanilla until combined well.  Add to the mixture 6 figs which have been quartered and beat into the mixture until they are broken down and part of the batter.  Next, beat in eggs until combined.  Sprinkle in baking soda, baking powder and salt and mix.  Add flour one cup at a time until batter is smooth.  Lastly to add more fig flavor and texture mix in the final 6 figs that you have diced.  Mix these in with a spoon to avoid breaking them up completely.  Pour batter into a loaf pan that has been greased with non-stick cooking spray ( I use coconut oil spray).  Bake at 350 degrees F until bread is set in the middle, about 50 minutes.  Allow to cool before slicing.