Kate (9:57:37 pm) : CHOCOLATE ZUCCHINI CAKE
This is a wonderful recipe from the Fanny Farmer Baking Book
12 tablespoons (1 1/2 sticks, or 3/4 cup) butter
2 cups sugar [note: I usually reduce this to about 1 1/2 cups]
3 eggs
2 teaspoons vanilla extract
1 tablespoon grated orange zest
2 cups grated raw zucchini
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
1 cup chopped walnuts
Preheat oven to 350 F. Grease and flour two 9 inch round pans or a 10 inch
tube (or
bundt) pan. Cream the butter and slowly add the sugar, beating until smooth.
Beat in the
eggs and mix thoroughly. Add vanilla, orange zest and zucchini and blend
well. The batter
make look curdled, but it will become smooth later. Sift together the
remaining dry
ingredients and add to the zucchini mixture along with the milk. Beat
thoroughly, then stir
in the walnuts. Pour into pan and bake layer cakes for 35-40 minutes, the
tube cake for an
hour, or until a knife inserted into the center comes out clean. Remove from
oven, let
cool, and either sprinkle with confectioners sugar or frost with Coffee
Frosting
COFFEE FROSTING
3/4 cup sugar
1/2 teaspoon cream of tartar
pinch of salt
2 egg whites
1/4 cup cold water
1/2 teaspoon powdered instant coffee
2 teaspoons vanilla extract
Combine the first five ingredients in the top of a double boiler. Set over
simmering water
on low heat. Beat for 5-7 minutes, or till frosting stands in peaks. Remove
from hot water,
add the instant coffee, and continue beating until it forms soft, billowy
peaks. Beat in the
vanilla. Enough to frost an 8 or 9 inch two layer cake or a 9-10 inch tube
cake.
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CarolB (9:58:37 pm) : Sometimes you are tired and want to see what is
happening, but are too pooped to talk! Here is one for you.
GOOEY BUTTER COFFEECAKE
(Cake mix version)
1 (18.25-ounce) box cake mix (chocolate, yellow or pound cake)
4 eggs, divided
1/2 cup (1 stick) butter, melted
1 (1-pound) box powdered sugar, divided
1 (8-ounce) package cream cheese, at room temperature
1 1/2 tablespoons vanilla
Preheat oven to 300 degrees. Stir together cake mix, 2 eggs and melted
butter; pour into a
9-by-13-inch baking dish.
Set aside 2 tablespoons powdered sugar. In another bowl, combine remaining
sugar, cream cheese,
remaining 2 eggs and vanilla. Mix well with a wire whisk or electric mixer.
Spread cream cheese mixture
over batter in baking dish. Bake 15 minutes. Remove cake from oven and
sprinkle with reserved 2
tablespoons powdered sugar. Return to oven; bake 25 minutes longer.
Yield: About 12 servings.
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Kate (9:58:53 pm) : ZUCCHINI DROP COOKIES
1 cup grated zucchini
1 tsp. soda
1 cup sugar
1/2 cup margarine
1 egg
2 cup flour
1 cup nuts, chopped
1 cup raisins
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
Beat thoroughly the zucchini, soda, sugar and shortening until creamy. Add
eggs. Beat
well. Sift flour and spices. Add dry ingredients with nuts and raisins. Drop
by teaspoon on
greased baking sheet. Bake at 375 degrees for 12 to 15 minutes. Makes 3
dozen cookies.
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Risa G. (10:02:18 pm) : These zucchini recipes are good for the folks who
will have a big harvest of zucchini very soon. I also love zucchini bread
and I make the zucchini crusted pizza from the Moosewood Cookbook. When I
first made it during college, everyone thought I was crazy...until they
tasted it!! Maybe that is the way to get my husband to eat zucchini...just
cover it with cheese and toppings. Hmmm! What an idea.
*******************************************************
Bubbles, thanks for that tip. I never check the date and I don't use my
baking powder or baking sode up that quickly. I'll check it tomorrow.
Thanks!!
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Kate (10:02:58 pm) :
EASY CHOCOLATE MOUSSE
6 oz. semisweet chocolate chips
1/4 cup boiling water
1 egg
1/2 cup heavy cream
1/2 tsp. vanilla extract ( or liqueur like Kahlua)
Add chocolate chips and boiling water to blender; whir at high speed for 15
seconds. Add
rest of ingredients and blend until well mixed. Pour into glasses; chill in
refrigerator until
form. Serves 2-4. This is a very rich dessert ks
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Betsy (10:03:35 pm) :
Title: The Ultimate Chocolate Brownie Cookie
Categories: Cookies, Desserts
Yield: 6 dozen
1 1/3 c Golden Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1 T Vanilla
2 Eggs, slightly beaten
2 1/4 c All-purpose flour
2/3 c Cocoa
1 t Baking soda
1 t Salt
1/4 c Milk
1 1/2 c Large, broken pecan or Walnut pieces
1 c Semi-sweet chocolate chips
Preheat oven to 350F (180C). Combine Crisco, granulated sugar, brown sugar
and vanilla in large bowl. Beat with electric mixer on low speed for 1
minute or until creamy. Add beaten eggs. Combine flour, cocoa, baking soda
and salt. Add to creamed mixture alternately with milk, beating on low speed
for about 1 minute, or just until blended. Stir in nuts and chocolate chips.
Drop dough by heaping spoonfuls (about 2T for each cookie) on ungreased
baking sheet. Bake 6 to 9 at a time, leaving about 3 inches between cookies
for spreading. Bake for 10 to 12 minutes. Cookies will appear soft and moist
when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling
rack. Makes about 3 dozen cookies.
Note: Smaller cookies can be made using 1T dough for each cookie. Bake
8-10 minutes. Makes about 6 dozen cookies.
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Judy (10:04:17 pm) : Bubbles, I freeze anything that is powder the day I buy
it from the store, it keeps indefinetly. I also freeze all my spices and
flours.
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Kate (10:05:06 pm) : CARIBBEAN FUDGE PIE
1/4 c Butter Or Regular Margarine
3/4 c Brown Sugar; Firmly Packed
3 ea. Eggs; Lg.
12 oz Chocolate Chips; Melt & Cool
2 tsp. Instant Coffee Powder
1 tsp. Rum Flavoring
1/4 c Unbleached Flour
1 c Walnuts; Coarsely Chopped
1 ea. Unbaked 9" Pie Shell
1 x Walnut Halves
Cream the butter and brown sugar together in a bowl until light and fluffy,
using an
electric mixer at medium speed. Add the eggs, one at a time, beating well
after each
addition. Add the cooled chocolate, coffee powder, and rum flavoring,
blending well. Stir
in the flour and the chopped walnuts and turn into the unbaked pie shell.
Arrange the
walnut halves in a circle around the edge of the pie. Bake in a preheated
375 degree F.
oven for 25 minutes or until set around the edge. Cool on a wire rack
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Risa G. (10:05:20 pm) : We're nice folks, what can I say? You will find that
this is one of the friendliest chats on the internet!!
Judy, I also freeze my spices. I buy in big amounts at the indian and
chinese stores in my neighborhood and put them in ziploc bags and then right
into the freezer.
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Kathryn (10:06:20 pm) : When you freeze your baking soda and powder etc. do
you put it in a different container or just the cantainer it came in?
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Judy (10:07:26 pm) : I keep it in the original container, Kathryn.
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Liz (10:08:15 pm) : I'm gonna try again. This is my favorite recipe from my
Mom.
APPLE WALNUT COBBLER
1/2 c. sugar
1/2 t. cinnamon
3/4 c. coarsely-chopped walnuts
4 c. thinly-sliced pared tart apples (or 2´ c. canned sliced pie
apples)
1 c. flour
1 c. sugar
1 t. baking powder
1/4 t. salt
1 well-beaten egg
1/2 c. evaporated milk
1/3 c. butter or margarine, melted
Mix 1/2 c. sugar, cinnamon, and 1/2 c. walnuts. Place apples in
bottom of a greased 8-1/2 x 1-3/4" round ovenware cake dish.
Sprinkle with cinnamon mixture. Sift together dry ingredients.
Combine egg, milk, and butter; add dry ingredients all at once, and
mix until smooth. Pour over apples and sprinkle with remaining
walnuts. Bake at 325¯ for about 50 minutes or until done. Cut in
wedges. Serve with cinnamon-topped whip
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Betsy (10:09:11 pm) :
Title: No Guilt Brownies
Categories: Squares, Low-cal
Yield: 16 squares
3 oz Unsweetened chocolate, Chopped
1 c Granulated sugar
3/4 c Flour
3/4 c 2% Lowfat Cottage Cheese
3 Egg whites
1 t Vanilla extract
1/4 t Salt
Powdered Sugar
Heat oven to 350F. Over very low heat, melt chocolate; cool slightly.
In food processor, puree all ingredients, except chocolate and powdered
sugar, until smooth. Add melted chocolate. Blend well. Pour into lightly
buttered, 8-inch square pan. Bake 20-25 minutes or until just set. Sprinkle
with powdered sugar. Cut into squares.
Calories: about 100 per square
Source: National Dairy Board ad, Good Housekeeping magazine,
November 1992, page 211
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candy (10:14:45 pm) : Blueberry Lemon Cake
6 T butter
1 c sugar 2 eggs
1 1/2 c flour
1 T baking powder
1/4 t salt
1/2 c milk
1 c fresh blueberries
1 1/2 T grated lemon rind & 1 t lemon juice
Cream butter & sugar, add eggs and mix. Sift flour, b.p. & salt together.
Add milk and dry ingredients afternately to butter & egg mix. Stir in lemon
rind & juice. Add blueberries.
Bake in greased & floured loaf pan 50 -60 minutes
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sara (10:14:46 pm) : carolb: here are some pies that fit your description:
FRUIT PIE DESSERT
2 graham cracker pie shells, baked
1 can Eagle Brand milk
1 lg. carton Cool Whip
1/3 c. lemon juice
1 (20 oz.) can crushed pineapple,
drained
1 c. pecans
11 oz. can mandarin oranges, drained
Fold lemon juice into milk. Fold in Cool Whip, fruit and nuts. A pint of
orange sherbet may be added. Pour into pie shells and refrigerate. May be
frozen.
SOUTHERN FRUIT PIE
1 sm. can mandarin oranges, drained
1 sm. pkg. frozen coconut
1 c. condensed milk
1 c. chopped nuts
Juice of 1 lemon
1 sm. can crushed pineapple, drained
1 sm. can sliced peaches, drained
1 sm. container whipped topping
Mix all above. Pour into 2 baked, cooked pie shells. Refrigerate 3 hours
before serving.
FRUIT PIE
1 can Eagle brand milk
1 can Mandarin oranges or
1 pkg. frozen strawberries
1 can crushed pineapple
1 c. nuts (pecans)
1 lg. container Cool Whip
1/4 c. lemon juice
Makes two pies. Combine all ingredients and pour into two 8 inch pre-baked
pie shells.
YOGURT PIE
2 containers lemon yogurt
2 containers mandarin orange yogurt
1 sm. can crushed pineapple, drained
1 can mandarin oranges, drained
1 lg. Cool Whip
2 graham cracker crusts
Drain fruit. Combine all ingredients, except pie crusts. Pour into pie
crusts. Chill 8 hours. Makes 2 pies.
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Betsy (10:17:45 pm) : oops...
Peanut Butter Cup Bars Mary Beth Otto mbotto@mr.net
1 1/2 c graham cracker crumbs
1 c peanut butter
1 c butter
3 1/2 c powdered sugar
3 teaspoons butter
3 teaspoons brown sugar
3 teaspoons milk
1 c chocolate chips
Combine graham cracker crumbs, peanut butter, 1 cup butter and powdered
sugar. Work well with fingers and press into 9x13 pan. Combine remaining
butter, brown sugar and milk in small saucepan. Boil for 1 minute. Add
chocolate chips and stir until smooth. Spread on top of first mixture. Let
cool, cut into squares.
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steve fr fla (10:17:52 pm) : (9-oz) chocolate wafer cooki
4 tb Butter, melted
3 pk (8-oz) cream cheese, softene
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream
1 1/2 lb Snack-size Snickers bars;
-each cut into sixths
-Yummy Fudge Topping
-(see seperate recipe)
Preheat oven to 325 degrees. In a food processor, grind cookies into
fine crumbs. Add butter and process until well blended. Press into
bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform
pan. In a large bowl, beat together cream cheese and sugar with an
electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in
eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4
minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a
crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until
cheesecake is almost set but center still jiggles slightly. Let cool
to room temperature. Sprinkle remaining candy pieces over top of
cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a
knife around edge of pan to loosen cake and remove springform side of
pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip
remaining 1 cup of cream until stiff and spoon a dollop over each
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steve fr fla (10:18:42 pm) : (9-oz) chocolate wafer cookies
4 tb Butter, melted
3 pk (8-oz) cream cheese, softene
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream
1 1/2 lb Snack-size Snickers bars;
-each cut into sixths
-Yummy Fudge Topping
-(see seperate recipe)
Preheat oven to 325 degrees. In a food processor, grind cookies into
fine crumbs. Add butter and process until well blended. Press into
bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform
pan. In a large bowl, beat together cream cheese and sugar with an
electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in
eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4
minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a
crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until
cheesecake is almost set but center still jiggles slightly. Let cool
to room temperature. Sprinkle remaining candy pieces over top of
cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a
knife around edge of pan to loosen cake and remove springform side of
pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip
remaining 1 cup of cream until stiff and spoon a dollop over each
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CarolB (10:22:04 pm) : SNICKERS PIE
For crust:
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
6 tablespoons ( 3/4 stick) unsalted butter, melted
For fudge layer:
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla
2 cups 1/2-inch pieces Snickers candy bars (about 8 1/2 ounces)
For cream-cheese layer:
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla For topping:
2 ounces milk chocolate
2 tablespoons whipping cream
Position rack in center of oven. Preheat oven to 350 degrees. Butter a
9-inch deep-dish glass pie dish.
To prepare crust: Combine graham cracker crumbs and sugar in medium bowl.
Add melted butter; stir
until well incorporated. Press mixture evenly into bottom and up sides of
prepared dish. Bake until crust
is set, about 5 minutes. Let cool on rack. Maintain oven temperature.
To prepare fudge layer: Sift flour, baking powder and salt into medium bowl.
Combine butter,
semisweet chocolate and unsweetened chocolate in top of double boiler set
over simmering water. Stir
until melted and smooth. Remove from over water and let cool let slightly.
Using electric mixer, beat sugar, egg and egg yolk in medium bowl until
slightly thickened, about 1
minute. Add vanilla and cooled chocolate mixture; mix until well blended.
Add dry ingredients; mix just
until combined.
Pour fudge mixture into crust. Bake until almost set and tester inserted
into center comes out with moist
batter still attached, about 17 minutes. (Cover crust with foil if it browns
too quickly.)
Let cool on rack 10 minutes. Arrange candy pieces evenly on top of fudge
layer. Maintain oven
temperature.
To prepare cream-cheese layer: Using electric mixer, beat cream cheese and
sugar in medium bowl until
smooth. Add egg and vanilla; beat just until smooth. Carefully spread
mixture on top of pie. Bake until
cream-cheese layer is set, about 15 minutes. If necessary, cover crust with
foil. Let pie cool on wire
rack.
To prepare topping: Stir milk chocolate and cream in top of double boiler
set over simmering water just
until melted and smooth. Remove from heat. Dip spoon into mixture and
drizzle decoratively over top of
pie. Refrigerate until chilled. Serve cold.
(Pie can be made 3 days ahead. Cover loosely with foil and refrigerate.)
Yield: 12 servings.
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candy (10:23:41 pm) : Kahlua Cake
Chocolate cake mix
1 pkg instant vanilla pudding
1/4 c oil
2 eggs
2 cups rasbery yogurt
12 oz choc chips
1/3 c kahlua
Grease bundt pan & flout it. Mix ingred by hand. Bake 50 min @ 350 Powdered
sugar on top
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Betsy (11:08:52 pm) :
These look good:
Date: Mon, 12 Sep 1994 12:47:59 -0800
From: "Rachel -jsrkh@acad3.alaska.edu-" JSRKH@AURORA.ALASKA.EDU
Subject: Kay Peterson's Chocholate Chip Cookie
Kay Peterson sent me this a couple weeks ago and they are super
good! (I sound like a child, but it is worth it for these cookies!)
In one batch we followed directions as Kay states but added Peanut
butter chips, and then in the second batch I added a little nutmeg...
and boy was it worth it... they are really soft and chewy cookies...
If anyone wants a wonderful recipe for chocolate chip cookies, this is
it!! :) Thanks again to Kay Peterson! Oh yes, and I didnt flatten them
out, so they would be a little thicker... and they helded up wonderfully!
These are about 5 inches across and delicious. I've never had them fail.
Big Chocolate Chip Cookies
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
2/3 cup brown sugar, packed
1/3 granulated sugar
2 eggs
1/4 cup oatmeal (not instant)
1 1/2 cups broken pecans
1 cup chocolate chips
1. Preheat oven to 350 degrees
2. Sift together flour, salt, soda and cinnamon and set aside.
3. Using an electric mixer, cream butter. Add vanilla, lemon juice and
then the sugars. Beat well. Beat in the eggs one at a time.
4. On low speed, add the dry ingredients and oatmeal, beating only until
mixed.
5. Stir in nuts and chocolate chips.
6. Spread out a large piece of waxed paper. Using 1/4 cup measure,
place blobs of dough any which way on it. (12-15 blobs)
7. Using slightly wet hands, roll each blob into a ball and then flatten
it to about 1/2 inch thick. Place on foil lined cookie sheets. About 4
cookies to a sheet is max.
8. Bake 16-18 minutes or well-colored. Watch closely at the end.
9. When they come out of the oven let stand for a minute before removing
to cooling racks.
10. These freeze well.
Kay Peterson
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Linda (11:08:55 pm) : Mock Devonshire Cream
3 ozs. cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bow, combine cream cheese, sugar, and salt; stir until well
blended. Stir in whipping cream. With an electric mixer, beat mixture until
stiff. Store in refrigerator.
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sara (11:09:06 pm) : g'nite, kate!
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Liz (11:09:10 pm) : sara, I've had fruit soup as a first course at a couple
of weddings I've attended.
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Roxie (11:10:21 pm) : You have all been truly inspiring!! I have so many
wonderful ideas that I will have to sit down and figure out just what I want
to do! This is going to be hard! I thank you one and all!!
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Betsy (11:10:25 pm) : Let's start a chain of them sara!
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sara (11:10:27 pm) : thanks, liz. have wanted to serve some of the great
recipes i've found for fruit soups, but didn't know if it was a starter or a
dessert. were the ones you had sweet?
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Betsy (11:10:52 pm) : Good night Kate :-)
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sara (11:11:25 pm) : roxie: let us know what you decide and how it goes!
betsy: ok. we're on!
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Liz (11:11:37 pm) : Good night, Kate.
sara, they were relatively sweet, one was strawberry and one was peach
(you'd probably like that one, huh?)
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Linda (11:11:42 pm) : Sara - fruit soups can be served as a starter or
dessert. Whatever you want.
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sara (11:13:30 pm) : mmmmmm. georgia peach soup. can we deliver that one
here in georgia, betsy? LOL
thanks, linda. what a great idea for summer dinner parties -- cool fruit (in
season) soups!
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Betsy (11:14:31 pm) : Yes sara!
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Liz (11:15:21 pm) : Hey, Betsy, what do you think of doing a chat on cooking
with fruit (if you're looking for topics)?
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sara (11:15:48 pm) : linda: are you linda temple of usa today???
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sara (11:16:20 pm) : great idea, liz! seasonal stuff always appeals to me.
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Linda (11:16:26 pm) : CHILLED STRAWBERRY-MINT SOUP
This soup is not only delicious, but the color is lovely.
1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspoons finely chopped fresh mint leaves
Fresh strawberry slices or fresh mint sprigs
In a food processor or blender, place the strawberries, sour cream, heavy
cream, orange juice; whirl until smooth. Stir in mint. Taste for sweetness;
if necessary, arr more honey.
Refrigerate until well chilled. To serve, put into chilled soup bowls and
top with strawberry slices or mint sprigs.
Makes 2 servings
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Linda (11:16:42 pm) : Sara - no I am not her.
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sara (11:17:15 pm) : oh, sorry. you look just like her! LOL
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Betsy (11:17:30 pm) : Good idea Liz - we'll give the topic a try next week
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Linda (11:17:44 pm) : Is she young and pretty? If so, must be my twin! LOL
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Betsy (11:17:47 pm) : sara LOL :)
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sara (11:17:50 pm) : linda: that looks really refreshing and delish, too!
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Roxie (11:20:40 pm) : My typing needs work! I wanted to thank you all for
the fantastic recipes!!
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sara (11:21:03 pm) : linda: yes -- young and beautiful -- i think she was
miss usa last year!
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Betsy (11:21:16 pm) : You're welcome Roxie!
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Linda (11:21:37 pm) : Wonderful! My twin is rich and famous!
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Roxie (11:22:07 pm) : Good nite And thak you!!
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Linda (11:22:23 pm) : night Roxie
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Betsy (11:22:58 pm) : Good night Roxie :)
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sara (11:22:59 pm) : ha ha ha!
g'nite, roxie! good luck planning your coffee.
here's another fruit soup:
SUMMER FRUIT SOUP
2 lb. ripe peaches, peeled, pitted &
cut
2 lb. ripe plums, pitted & cut
1 lb. pears, peeled, pitted & cut or
1 lg. can pears, drained
(retain juice)
1 lb. cherries, pitted or
1 (16 oz.) can cherries,
drained, pitted (retain juice)
1 c. sugar (or more to taste)
Water
1 tbsp. cornstarch
1 c. cold water
Place all the fruit and sugar in large pot and cover with water and juices
retained from cans of fruit. Cook until fruit is tender, 1/2 to 3/4 hour.
While fruit is cooking, mix cornstarch and water; when cornstarch is
completely dissolved add to soup about 10 minutes before the soup is
finished. Let boil for the remaining 10 minutes. Allow to cool and then
refrigerate. When serving a dollop of yogurt of sour cream can be added on
top. Serves 8-10. Randolph, MA
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Linda (11:23:56 pm) : TIPS FOR COLD SOUP:
A cold soup should always be thoroughly chilled. Prepare and refrigerate the
day before, if you can. When serving a cold soup, chill the bowls or cups
you are going to serve it in. The soup will remain cold longer.
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sara (11:30:04 pm) : oh, thanks everybody. great tip, liz. we bought a
really *HUGE* one today and none of the neighbors were home (YIKES) so i
ended up cutting it all up and was wondering how it would do frozen. figure
i could make watermelon smoothies or something . . .
Linda (11:32:55 pm) : Have you ever spiked a watermelon? You are in for a
treat when you do.
Cut a two-inch plug from the melon and reach in with your knife tip to score
the exposed flesh. Pour in as much gin, vodka, or light rum as the melon
will hold. Replace the plug
amd secire wotj tape; refrigerate for 8 to 24 hours before serving.
vodka, gin, or light rum as the melon will hold.
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Betsy (11:33:19 pm) : sara have you been to the National Watermelon
Promotion Board Page? http://www.watermelon.org/
