Overnight Summer Slaw

I love coleslaw. I have quite a few different recipes, but this one sounded so different that I had to post it. I prefer a sweet / sour type of coleslaw. I have had REALLY sweet slaws and they were "ok" and I have had ones with no sweet at all and they lack something .... I would say "dimension", but it's only coleslaw! Try this one out and let me know what you think. Enjoy.

Overnight Summer Slaw Makes about 16 servings

1 medium head cabbage, shredded
1 medium red onion, thin sliced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. spanish stuffed olives, sliced
1/2 c. apple cider vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 t. Dijon mustard
1 t. salt
1 t. celery seed
1/2 t. dill

1. In a 4 quart bowl, combine the cabbage, onion, peppers and olives.

2. In a saucepan, combine all remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.

3. Allow to cool for 5 minutes; cover and refrigerate overnight. Mix well before serving.


** Tip: Aldi's has had baby sweet peppers lately and they are delicious. To mix things up, I would use some of those baby sweet peppers (yellow, orange and red) in place of just the red sweet pepper. The colors would all look so nice together.

Cherry Almond Bread

Some of you have heard that I am going to be selling my bakery at a local farmer's market. I am so excited about this new adventure. I am also going to be selling bakery at the soccer fields concession stands starting this fall. Now I am testing new recipes for breakfast items. We usually sell donuts at the concession stand, so I am thinking some muffins would be nice also. This is actually a recipe for a Cherry Almond Bread, but it got me thinking about a nice muffin made from the same quick bread mix. What do you think? Enjoy!

Cherry Almond Bread Makes 1 loaf - 9 x 5 x 3" pan

2 1/2 c. all purpose flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. buttermilk
1/4 c. vegetable oil
3 t. baking powder
1 t. almond extract
1/2 t. salt
1/2 t. baking soda
2 eggs
1/2 c. chopped maraschino cherries, drained
1/2 c. slivered almonds.

1. Heat oven to 350 degrees. Grease bottom only of 1 loaf pan (9 x 5 x 3") or 2 (8 1/2 x 4 1/2 x 2 1/2").

2. Beat all ingredients except cherries and almonds in large bowl with an electric mixer on low speed for about 15 seconds. Beat on medium speed 30 seconds. Scrape bowl, stir in cherries and almonds. Pour into prepared pan.

3. Bake 9" pan 55 - 65 minutes, 8" loaves 45 - 50 minutes or until a toothpick inserted near middle comes out clean.

4. Cool for about 10 minutes in the pan on a cooling rack. Remove to wire cooling rack. Cool through before slicing.

* Tip: these loaves can be frozen for up to 3 months wrapped in plastic wrap and placed into a freezer bag.

* Tip: you can serve this with a yummy almond butter; add 1 t. almond extract to 1/2 c. of butter (softened).

*Tip: make this recipe into muffins; bake 18 minutes or until tops are lightly browned

Sweet and Sour Cucumbers

Cool as a cucumber ... oh, that is what this dish is ALL about! My daughter and I love cucumbers (so does our Guinea Pig). I hadn't thought about this recipe is ages. The other afternoon I was making Curry Chicken (I will post information about that later, it was DELISH), and I wanted something "cool" to go with the hot and what did I find in my refrigerator? A cucumber and some sour cream. Those 2 items brought back childhood memories of my Grandma slicing cucumbers, "thin to win" and pouring this wonderful sauce all over them, putting them into the refrigerator and hoping everyone would keep their fingers out until dinnertime. It never really worked, I still sneak a few now and again until dinner time comes around. I know many of you have made this recipe, but here's the funny thing, the dressing makes a GREAT salad dressing too. Ok, maybe you think, "well duh", but I never really thought of it that way. So, toss these cucumbers and onions onto your salad greens and enjoy a cool veggie treat! ENJOY!!

Sweet and Sour Cucumbers Makes 6 servings

3 medium cucumbers, peeled and sliced (as thin or thick as you like)
1 small onion, peeled and sliced (as thin or thick as you like)
3 T. white vinegar
2 T. water
1 T. sugar
1/4 t. salt
1/4 c. sour cream

1. In a shallow baking dish or bowl, combine cucumbers with onions. Add sugar and salt, stir with a spoon or your hands to ensure they are all getting a bit of each.

2. In a small bowl, combine the vinegar, water and sour cream; mix well. Pour over the cucumbers and onions. Stir to coat all over. Cover and refrigerate for at least 30 minutes.

3. To serve, you can drain the sour cream mixture, or serve with a slotted spoon.

Tip:
* some people (my mom for one) prefer to use an English cucumber, that's fine.

* you can add some fresh dill if you like that presentation