Cooking Archives - Page 532 of 566 - Garden Seeds and Honey Bees

Balsamic Vinegar Watermelon & Baby Lettuce Salad

*3/4 bag Baby Spinach
*6 cups of your favorite Baby Lettuces (We used lettuce from are garden, Plato II, Lollo Rosa Lettuce, Butter Crunch.)
* 8 Strawberries sliced
*21 Grapes, halved
*1 4 ounces container Crumbled Feta Cheese

Caramelized Pecans

1/4 cup Sugar
1/2 cup pecan pieces

Use a sauce pot and cook sugar and pecans on medium low heat, stirring constantly until the sugar caramelizes and then separate on to a piece of wax paper be careful these are very hot!

Plate each salad separately starting with the lettuce and go down the list of ingredients. You will need a very small drizzle on each salad, the dressing is strong in taste after being simmered down. See pictures.

Balsamic Vinegar Dressing

*1 cup Balsamic vinegar
*1 teaspoon Soy Sauce
*1/2 cup Sugar
*1 sprig of Fresh Rosemary

Use a small stainless steel or glass Sauce pot and simmer the above ingredients for the dressing reducing the dressing by half stirring while reducing down.

When dressing is reduced down, cool and drizzle over each individual pre-made salads.

Serve immediately

Serves 7

Recipe adapted from national watermelon

Caramelizing Pecans

Balsamic Vinegar Dressing

Enjoy!

Lindy

More Watermelon ideas we used at our Watermelon Dinner Party.

Neon Watermelon Cupcakes

This is a more of a solid type cupcake and has a good taste and does not have that real sugary taste that some cupcakes have and it lets the cream cheese frosting take all the taste which I really like and hope you do too.

Sponge Cupcake Recipe:

Mix in bowl

*2 Eggs
*3/4 cup Sugar

Beat until thick.

Sift together; I whisk the dry ingredients with wire whisk until light and fluffy.

*2- 2 1/2 cups cake flour or you could use all-purpose flour (I used 2 cups of flour but your chocolate chips might sink so that’s why I say you might want 1/2 cup more flour.
*1 teaspoon Baking Powder
* 1/4 teaspoon salt to increase flavor

Wet ingredients

*1/2 cup Vanilla Almond Milk or milk of your choice, in my experience with baking with almond milk it makes batter a little bit runnier so the extra flour also helps. Almond milk will also affect the color of the cupcakes when adding food coloring.
*2 teaspoon Vanilla
*1/4 cup Light Olive Oil
*6-7 drops or more to desired color of Green Neon Food Coloring

Combine the above ingredients and mix well or use hand mixer. Then add 1/2 cup mini chocolate chips if desired.

Use cupcake liner in muffin/Cupcake pan with liners and fill 3/4 full.

Bake at 325* for 20-25 minutes, and recipe makes 12 cupcakes or 2 small (6 inch pans) cake layers.

Ingredients: