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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  Selected recipes featured during the month are combined into a single document  (click here) and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  



                                      Kitchen Medley Recipes


September 13, 2014

Watermelon Pie

1 pkg (3 oz) watermelon flavored gelatin

2 c watermelon cubed

1/4 c water

1 graham cracker crust (9 inch)

1 container (12 oz) frozen whipped topping, thawed

In a small bowl, mix together the gelatin and water, then fold into a large bowl with the whipped topping. Add the cut up watermelon. Pour into the prepared crust, and chill in the refrigerator for three hours until set.

Strawberry Margarita (and Virgin)

1 pkg (10 oz) frozen strawberries or 10-12 fresh

1 c tequila

berries, cored

1/4 c triple sec

1 can (6 oz) frozen pink lemonade concentrate

ice cubes

Place all ingredients into a blender, and blend until smooth. Add ice cubes as needed. For Virgin, omit the tequila and triple sec, and add the juice of one lime. Enjoy!

Pink Ladies**

1 c all-purpose flour


3 Tbs white sugar

1 1/2 c confectioners' sugar

1 Tbs unsweetened cocoa powder

3 Tbs butter

1/2 c butter

3 Tbs maraschino cherry juice

1 can (14 oz) sweetened condensed milk

1 square (1 oz) semisweet chocolate, chopped

2 c chocolate chips

Preheat oven to 350 degrees. Grease an 8x8 inch square baking pan. In a medium bowl, stir together flour, white sugar and cocoa powder. Cut in butter until the texture is like rice grains. Pat into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over baked crust. Return to oven and bake for 15 minutes. Remove, and cool in the pan over a wire rack. FROSTING: In a medium bowl, mix together the confectioners' sugar, butter and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

Pink Grapefruit Sorbet

3 large pink or red grapefruit, scrubbed

4 c water

1 c white sugar

1 dash red food coloring, optional

1/4 c light corn syrup

Use a vegetable peeler or large zester to remove three long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out two cups of grapefruit juice. In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel. Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, do overdo it.) Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

Rosy Blushing Cranberry Pears

3 c cranberry juice cocktail

1 cinnamon stick

1/4 c white sugar

8 Bosc pears, peeled with stems intact

Place cranberry juice, sugar and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, carefully peel the pears, leaving the stem intact. Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15-20 minutes. Once tender, remove from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.


September 6, 2014

Caramel Apple Pancakes


1 egg

1 c all-purpose flour

2 Tbs butter, melted

2 Tbs sugar


1 tsp cinnamon

1 medium tart apple, peeled and diced

1/8 tsp nutmeg

2 Tbs butter

1 tsp baking powder

1 Tbs brown sugar

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

pinch of salt

3/4 c buttermilk*


1 tsp vanilla

caramel ice cream topping, warmed

*or 3/4 c regular milk plus 2 Tbs vinegar - let sit for 5 minutes

PANCAKES: Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt in a large mixing bowl. In a small bowl, mix together the buttermilk, vanilla, egg and melted butter until well combined. Pour the wet ingredients into the dry ingredients and whisk together until most of the lumps are gone. Do not over mix. (Or use your favorite buttermilk complete mix, adding the cinnamon, nutmeg, vanilla and melted butter.) Heat a large skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done. APPLES: While the pancakes are cooking, set a small skillet over medium low heat. Add the butter to the skillet and melt. Stir in the brown sugar, cinnamon and salt to combine. Add the apples and stir to coat. Cook for 5-7 minutes or until tender, stirring occasionally. SERVE: Top the pancakes with the warm apples and drizzle the warmed caramel sauce on top.

Nutty Bars**


1 1/4 c blanched almond flour

1/2 c shredded coconut

1/4 tsp Celtic sea salt

1/2 c pumpkin seeds

1/4 tsp baking soda

1/2 c sunflower nuts

1/4 c grape seed oil

1/4 c almond slivers

1/4 c agave nectar

1/4 c raisins

1 tsp vanilla extract

Preheat oven to 350 degrees. In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine grape seed oil, agave and vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower nuts, almond slivers and raisins. Grease an 8x8 inch baking dish with grape seed oil, and press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly. Bake in preheated oven for 20 minutes, cut to snack size and serve.

Cold Lunch


Some easy ideas for cold lunches. Let's get creative! Deli meat, cheese slices rolled up in a tortilla with your child's favorite sauce (mayo, mustard, ranch dressing, etc) with baby carrots and strawberries on the side. NIBBLE PLATTERS: Breadsticks with marinara sauce for dipping, mozzarella stick cut up into cubes and pepperoni slices. Hawaiian bun with ham, American cheese, apple slices with Nutella for dipping. Left-over meat from dinner, fresh blueberries, grape tomatoes and yogurt.

Afternoon Slump Bump

(Or thank goodness I'm home, where's the food?).

Banana and peanut butter mini-bagel, dried fried and nut trail mix, pre-peeled orange, and yogurt covered pretzels.


salt and pepper

olive oil

soy sauce, teriyaki or yakitori sauce, optional

small handful of fresh basil, roughly chopped

cooked rice to serve

Preheat a large skillet or work and drizzle with olive oil. Add chicken and salt and pepper. Stir fry until done. Add vegetables and lemon and cook until tender crisp. If you wish to add a sauce this is where you would add it. After vegetables are done, remove from heat and add basil. Serve over white rice.