I have a great recipe for you. I just bought a basket of sweet banana peppers at Van Pelt’s Farm Market, 1176 Fairfield School Rd., Columbiana, Ohio 44408. Their phone number is 330.482.0435. When I saw this recipe I knew it was the perfect way to use some of my peppers. I did tweak the original recipe. I hope you enjoy these as much as we did.
The apples are absolutely delicious right now. My favorite orchards are Rittman Orchards and Bauman Orchards. You can even pick your own apples. I haven’t been able to talk the Butcher into this yet but I’m still hoping. I had some apples and I decided to make this cake. It is a definite winner! The cream cheese frosting is the “icing on the cake”.
I couldn’t wait to try this recipe. It has been forever since I have eaten a hamburger on a bun. I usually end up eating my Burgers with a knife and fork. Lettuce leaves can only go so far in “holding everything together”. The cloud buns were able to stand up to my massive Burger and that is “huge”.
3 large eggs divided ( works well if eggs are room temperature)
1/8 teaspoon cream of tartar (1/8 teaspoon of white vinegar can be substituted)
3 Tablespoons of cream cheese (1/3 cup fat-free plain yogurt can be substituted)
Preheat oven to 300 degrees. Line a pan with parchment paper. Mix egg whites and cream of tartar (or white vinegar). Beat on high until stiff peaks form. In a large bowl mix the cream cheese and egg yolks together. Gently fold the egg whites into the egg yolk mixture. When all the ingredients are mixed together divide into 6 portions. Put these on the parchment paper. Smooth these down with a spatula.
Bake in the center rack for 20 minutes. Remove from oven. Cool thoroughly for 60 minutes and enjoy.
I am so enjoying this beautiful Summer Weather. How many of you are like me and you can’t believe the 4th of July is next week? This will be a fantastic dessert for a Fourth of July picnic–you even have the red, white and blue motif. It is light and delicious. It is also so easy to make. The leftovers are great the next day!
1 oz instant vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 oz cream cheese (available at your local meat market)
1/2 cup sour cream (available at your local butcher shop)
12 oz whipped cream (cool whip)
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blue berries
In your mixer whisk the milk and pudding mix together for 2 minutes or until firm. Pour into another bowl and set aside.
In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
Serve immediately or refrigerate.
That’s all for now. Until next time…From our Butcher Block to your Table.