Summer Smoothies

Greek yogurt, strawberries, mango and banana are especially blended together to come up with an ultra refreshing and super Pink Sunrise Summer Smoothie healthy recipe. This smoothie is naturally sweet in the sense that there is no sugar added in the preparation rather it is sweetened with the use of agave honey unless the fruits are already sweet enough then the agave honey is not needed at all. Vanilla extract may be used to flavor the smoothie, and with flax oil, this recipe is even made healthier and smoother. The blender and crushed ice are primarily needed in this preparation for the consistent smoothness and thickness up to the last drop of the luscious smoothie. Although the crushed ice is necessary in the preparation, it is not needed when the fruits are frozen before the preparation of this healthy recipe. This is done by washing the fruits thoroughly starting off with the bananas that should be peeled, sliced into pieces and kept in an airtight container before freezing to harden. The strawberries with each green stem removed should also be washed in like manner as the bananas and cut in halves before placing them in a freezer. The mangoes are peeled, seeded and sliced into several chunks then kept in an airtight container before finally placing the container in the freezer. All these fruits in this healthy recipe make for a very refreshing and delicious smoothie after they are frozen and put into the blender for processing. When put in the freezer, the fruits however are to be separated from fish, meat, any product or food to avoid any alteration in their fragrance and taste. When they turn into big lumps when frozen, the fruits cannot fit into the blender. To avoid this, spread out each chunk or slice of every fruit while freezing. When the pieces are already frozen, you can store them in Ziploc bags since they will remain separated already. Nothing beats having a refreshing, cool smoothie at breakfast on a scorching day in the summer! Begin with strawberries, a banana, Greek yogurt, mango and so on. Recipe prepared by: Reinhold, Dorothy.

Ingredients

1 ripe banana (if it is huge, you can use one-half a banana)

1 ripe large mango

seeded and peeled

15 or so strawberries, stemmed

½ cup or so Greek yogurt (prefer Oikos Organic Greek Non-fat Yogurt, Vanilla Flavored, but use whatever you like)

1-2 tablespoons agave (optional 1 teaspoon vanilla extract 1 teaspoon flax oil (or 1 tablespoon ground flax seeds)

1 cup (or more) crushed ice

1.Put all ingredients in a blender. Then whirl for 30 to 60 seconds until frosty and thick. Note:You may not use the crushed ice if the sliced banana is frozen.

Making Your Rabri

Basically speaking, rabri is a dish that refers to chilled sweet reduced milk served with different dried fruits. For this recipe, you will need full cream milk, white sugar, cardamom pods, almonds, pistachios, and saffron threads. You may soak the saffron threads in 2 tablespoons of milk ahead of time. Nowadays, a number of variations are added to it such as almond rabri or kesar rabri. Depending on your preference, you may create a new variation of this classic dish and you can even add this to you list of easy dessert recipes.

Ingredients

1 liter - full cream milk

200gms white sugar

3 pods - cardamom

8-10 - almonds, blanched, cut finely

4-5 - pistachios, skinned, cut finely

10 to 15 threads – saffron, soak it in 2 tablespoon of milk

1. Typically, rabri is made using an earthen pot. If you don’t have this at home, you may use a thick-bottom pan instead.

2. Over high flame, mix milk and sugar until it boils. Stir continuously.

3. Lower the heat to low flame. Allow the mixture to reduce to half. Make sure to stir occasionally so that it doesn’t stick to the bottom and sides of the pan.

4. When done, mix in dried fruits and saffron milk. Stir well. Refrigerate. Serve cold.

5. You may also store rabri for a long time as it is just a basic reduced milk recipe. Apart from being tasty, it is very healthy.

Mandarin Oranges

A mandarin orange is a small citrus fruit. The fruits are prized around the world for their easily removed peels and sweet, zesty flavor. These fruits are an excellent source of vitamins C and A. They can be eaten in salads or desserts, as well as just eaten raw. According to nutritionists, you should eat at least five servings of vegetables and fruits like mandarin oranges per day day.

History

The roots of the mandarin orange appear to lie in China and Southeast Asia, where the fruit has been bred and cultivated for centuries. The fruits are named for the rich orange robes of the Mandarins, high ranking court officials in classical Chinese culture. The West was introduced to the fruit in 1805, when specimen trees were imported to England from China. By the mid-1800s, it was being grown in the Mediterranean, and some consumers had also been introduced to the tangerine from Morocco. In the United States, mandarins were cultivated as early as 1850, when examples were brought to the South from China. Since then, cultivation of the fruits quickly exploded, and the orange gained a soft spot in the hearts of many consumers. Looking for easy dessert recipes to help you out?

Flavor

Unlike some other members of the orange family, the mandarin orange is not routinely juiced. Canned products are often used in desserts, since the canning process often includes the use of a sweetening syrup which enhances the naturally sweet flavor of the mandarin. It is eaten out of hand, added to fruit salads, and included in jams and similar preserved foods. Mandarins tend to be less sour than their citrus relatives, making them popular with consumers of all ages, and people often find them easier to eat because of the loose skin.

Benefits

Vitamin C improves the skin both when taken internally and applied topically to the skin. Mandarin orange is good for the health of the skin. As these fruits are chock full of vitamin C, they make your skin glow. In addition, the antioxidants protect the skin from free radical damage, which leads to aging of the skin.

The carotenoids that are contained in mandarin oranges, due to the high vitamin A content, have been shown to reduce the risk of liver cancer. They are also good for lowering cholesterol levels. They produce synephrine, located underneath the orange peel, which reduces the body's production of cholesterol.

Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products.

Peach And Banana Pie

This is a simple recipe for peach and banana pie that makes a prefect dessert for summer. The filling consists simply of bananas, peaches, sugar and butter and that’s all. Four simple ingredients come together to create perfect harmony and there is no need for any fancy methods or complicated techniques. The flavours of the fruits really shine through in this recipe. You really get to taste the peach and the bananas in this recipe as they will not be swimming in cream of other rich ingredients. To make this recipe, you need a prepared unbaked piecrust which you can get at the grocery or make one at home. Choose fruits that are sweet and ripe for their natural taste to stand out because you’ll be using only minimal ingredients. If you wish, before serving to your guests, you can top the pie with whipped cream of ice cream for a more indulgent treat. Peach or mango syrup also goes well with these kinds of healthy dessert recipes.

Although it is more convenient to buy a premade piecrust in the grocery or pastry shop, making your own piecrust is not that difficult as many people think. The frozen store bought version works okay but making your homemade piecrust is something else. Often, premade piecrusts have a commercial or industrial taste and defies the essence of homemade pies, which has an invisible quality that only comes out when it is made out of love. One of the secrets for making flaky piecrust is to use very cold butter. Cut the cold butter into cubes and frozen for at least 15 minutes to an hour, or better yet, overnight, before it is used to make the crust. Use a food processor to mix the flour, salt, and sugar. Pulse them well together, then add the butter until the mixture resembles a coarse meal. Then add ice water a tablespoon at a time. If you pinch it with your finger the dough should hold together. Too much water will make the crust tough while too little will make it too crumbly.

Ingredients

3 large bananas, peeled and sliced

1 cup ripe peaches, pitted, sliced

4 tablespoon granulated sugar

2 unbaked 10-inch pie crusts

1 tablespoon butter

1. Mix together the bananas, peaches, and sugar in a bowl.

2. Into the prepared pie crust pour the mixture. Cut butter in small pieces and place on top of fruit mixture. Wet the edges of the bottom crust and cover with the upper crust. Then press the edges slightly together.

3. Bake in a 350 degree F. pre-heated oven for 30 minutes.

Pine Nut Pie

Custard pies are a simple affair of milk, eggs and sugar in a pie crust. But chef Stephane Raimbault of the L'Oasis restaurant changes all that by infusing the custard with essence of orange tree flowers and incorporating a topping of caramelized pine nuts. These ingredients transform a simple recipe to a sensational gourmet pie that is worth trying.

At the heart of the custard pie is an infusion of milk with the orange tree flowers. These flowers are traditional ingredients in Moroccan, Mediterranean and Middle Eastern cuisines, particularly in cakes and scones. The essence is simply in the form of orange flower water, which is bottled after it undergoes a steam distillation process.

While you may not easily imagine milk and orange in the same mixture, the chef balances out these two ingredients. The addition of the orange blossoms lends a strong floral and citrus taste and fragrance to the pie. As if you’re an in apothecary kitchen, make the orange blossom essence yourself. The decoction is made by mashing the petals and boiling it together with the milk and the vanilla bean pods.

Acquire the orange tree blossoms from organic specialty stores, an orange grove that does not use pesticides in its plants, or your own garden. Rinse the flowers in cold water to get rid of any dirt. Lay the flowers on a paper towel to dry. Remove and discard any rotten leaf or blossom from this batch. Use a mortar and pestle to crush the petals and make a thick paste. Strain it using a fine strainer or cheesecloth after making the decoction. But you can also use a cheesecloth or tea bag to wrap the petal paste and simply remove afterwards.

Make your own pie crust or purchase a ready-made pie crust from the store. Make sure it is frozen so it holds shape. Take it out of the freezer or chiller only when you are ready to bake the pie.

Ingredients

½ cup milk

1 vanilla pod

¼ cup sugar

2 egg yolks

1/2 lbs. cream

orange tree flower

piecrust

pine nuts

1. Crush the orange tree flower in a mortar and pestle. Prepare the decoction by boiling together milk, vanilla, and the crushed orange tree flower. Allow to infuse for a couple of hours. Strain in a fine sieve or using a cheesecloth.

2. Prepare the custard. In a bowl, mix sugar and egg yolks until smooth and pale. Add cream and whisk. Gently combine this mixture with the infused milk. Set aside.

3. Make the caramelized topping. In a pan over low heat, melt some sugar until it becomes syrup. Add the pine nuts and caramelize. Let cool. Crush this mixture and set aside.

4. Take out the pie crust and layer it in an 8-inch tart mold.

5. Fill the tart with the orange tree flower custard. Bake for 45 minutes in a 200 degrees F oven. Remove from oven and sprinkle with caramelized pine nuts and powdered sugar. Serve warm.

Pumpkin Bread and Perfection

This is one of the best easy quick recipes for pumpkin bread is a quick bread. It means you simply blend all the ingredients together, put the batter in the pan, and bake it in the oven. Since yeast is not among the ingredients, you don’t need to wait for the dough to rise. Instead, baking soda is used in this recipe as a leavening agent to help the dough rise as it bakes. This recipe is adapted from The Recipe Hall of Fame Cookbook II, Perfect Pumpkin Bread. It is loaded with delicious flavors, aromatic spices, and makes an unforgettable breakfast, snack or dessert.

Flavored with cinnamon, nutmeg, butterscotch pudding, lemon pudding, and vanilla extract, this sumptuous recipe not only tastes like heaven. It also smells divine. It is rich, soft, and quite addicting. You need pumpkin puree to make perfect pumpkin bread, which you can easily make at home. Pumpkin puree is commercially available. They are typically sold in cans. However, it is still best to use fresh pumpkin puree especially when it is not too difficult to make.

The puree can be made ahead of time. All you need to do is cook the pumpkin until tender. Then puree it in the blender. There are many ways you can cook pumpkin. You can steam, boil, bake, grill, or roast the pumpkin until it becomes soft to the point of being mushy. To make the pumpkin cook faster, you can peel and slice the vegetable into smaller pieces and then steam them. In this case steaming is better than boiling since it will not leech out the flavor of the pumpkin and retain most of its nutrients. Also a great way and convenient method to soften the pumpkin and bring out its natural sweetness is baking. Do not add any seasoning like salt when cooking the pumpkin for pureeing, since you will be seasoning the dough later on.

Ingredients

2 ½ cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

1 package (3 ½ oz.) butterscotch instant pudding

1 package (3 ½ oz.) lemon instant pudding

5 eggs

1 ½ cups granulated sugar

1 ½ cups vegetable oil

2 cups (1 lb.) pumpkin puree

3 teaspoons pure vanilla extract

1. Preheat the oven to 350 degrees F. Grease two 8 ½ x 4 ½ in loaf pans. Set aside.

2. Stir together the flour, soda, salt, cinnamon, nutmeg, ginger, and puddings in a large mixing bowl.

3. Beat the eggs in a separate bowl. Then add the sugar, oil, pumpkin, and vanilla. Gradually add to the flour mixture and stir until just moistened.

4. Pour into the prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven. For 10 minutes allow to stay in the pan. Then turn upside down onto a wire rack to cool.

Raisin Bread and Orange

With the citrus flavor of orange the classic raisin bread is made even more scrumptious. Moist, rich and chewy, this recipe for orange raisin bread has an incredible texture and flavor. It makes a divine breakfast or splendid snack. Orange raisin bread slices are hearty treats that look beautiful and smell even more wonderful. Spread a slice of butter on a toast of orange raisin bread and enjoy with some milk or coffee for breakfast. Or coat the slices with some cream cheese or butter cream frosting and serve as a simple yet belonging to the list of healthy dessert recipes after a meal.

Made of all-purpose flour, fresh oranges, fresh orange juice, raisins, dry yeast, water, butter, sugar, and salt this sweet and tangy bread is like cake. You need to wait for the dough to rise until it doubles in size since this is not a quick bread and is a recipe using yeast. This will take about half an hour to an hour or two. If you poke the dough when it has risen, it should leave an indentation. In a slightly warm spot in the kitchen that is free of draft leave the bowl where the dough is. To protect from dust or dirt and to keep the wind out cover the bowl in a plastic wrap.

You need to soak them in warm tap water for about 10 minutes to plump them up and reconstitute them before using the raisins to make this recipe. After soaking drain them well and pat them dry with a clean towel. Instead of water you can soak the raisins in rum, brandy or liqueur if you desire a tinge of liquor taste in your bread. This will give extra depth to your orange raisin bread. To make this recipe you can also substitute other dried fruits including prunes, dates, or cranberries as long as they are the same measurement.

Ingredients

2-1/4 teaspoons dry yeast

2 cups warm water

6 oz. frozen orange juice, undiluted

2/3 cup granulated sugar

2/3 cup butter

4 tablespoons salt

1 cup raisins

4 quarters fresh orange, seeds removed and ground

20 cups all purpose flour

1. Preheat the oven to 375 degrees F. Grease 6 9 x 6 loaf pans. Pour the raisins into a bowl and cover with warm water; set aside. Add the warm water in a large bowl. Add the yeast. Set aside.

2. In a saucepan scald the milk. Pour into the large bowl of an electric mixer. Add the sugar, butter, orange juice, and salt. Allow to cool to lukewarm.

3. To the milk mixture add the yeast mixture. Add 8 to 10 cups of flour, beating with an electric mixer with a dough hook until smooth and the dough no longer clings to the sides of the bowl.

4. Add the ground orange and blend well. Drain the raisins then fold into the dough.

5. Divide the dough among the prepared loaf pans. Cover and let the dough rise in a warm location until doubled in size.

6. Bake for 40 minutes, or until the loaves sound hollow when you rap them with your knuckles.

Cake Pops

A cake ball served on a lollipop stick is called a cake pop. This dessert is very simple to make and it is the perfect option for a cocktail or a party. Cake toppers can be decorated in a number of beautiful ways that turn them into culinary masterpieces. A platter of these cake recipes will be the masterpiece of every cocktail menu.

Basics of Making Cake Pops

The heart of this delicious treat is made in a simple way. A cake has to be baked. You can choose any color and flavor. The cake has to be crumbled and enough frosting should be added to it. Upon mixing, the cake and the frosting should form a sticky "dough."

Using your hands, take some of the cake and the frosting mixture and form a ball. All of the balls have to be of approximately the same size. Usually, a ball that fits easily in the palm of your hand is perfect.

The cake pops need to stay in the fridge for a certain period of time before they are placed on the lollipop sticks. Candy melts or melted chocolate are used to "glue" the lollipop stick to the cake pops. Place the finished products in the fridge once again before you get to decorate them.

The Decoration Options are Limitless

The basic cake pops can be decorated in a number of creative ways. Some dessert makers have even started experimenting with the shape of these treats. These desserts can easily transform into animals, soccer balls or themed desserts that are perfect for Christmas, Easter or St. Valentine's Day.

These cake toppers can be dipped in melted chocolate or different colors of candy melts. Some also use colorful sprinkles after dipping. Some prefer fruit preserves on top. Additional decorations will add the details and the finishing touches to the dessert. Some candy pops look like exceptionally realistic replicas of real objects or beings.

A number of culinary books and television shows have increased the popularity of cake pop desserts. Today, everyone can learn how to make those. Cake toppers are a lot of fun and their heart will be delicious, as long as you manage to choose the right flavor combinations. The most important tip is to unleash your creative powers and have a lot of fun while making these treats. The more you practice, the better your cake pops will be.

Traditional Mysore Pak

Milk Mysore Pak is a famous sweet delicacy of India made from milk, flour, sugar, and ghee. It is a yellowish bar of soft, sometimes porous texture that is a perfect treat for snack or dessert after lunch or dinner. Traditionally, it is made of chick pea or besan flour making the resulting treats to be porous in texture. However, in this recipe, it does not have any pores because the chick pea flour is replaced by milk powder, but is equally as delicious and mouth-watering. This dessert may take different variations depending on your desired consistency, degree of sweetness, and shapes. Because when still hot it take any form that you like, you may transfer it to a square platter, or shallow bowl, or any form of shape mold to take other shapes and sizes. 

This delicious gourmet food may also be made with variations depending on your desired consistency and degree of sweetness. You may also garnish it with chopped nuts or sprinkle with other sweets to add more color and boost its usual flavor. This melt-in-the-mouth decadence is surely a hit!

Ingredients

100gms Milk Powder

100gms white Sugar

1/2 cup Water

2 tbsp all purpose flour

100gms clarified butter or Ghee

¼ teaspoon Salt.

1. In a saucepot, combine sugar and water and bring to boil. 

2. Under low heat, stir continuously and let it simmer for approximately 20 minutes, or until the desired consistency of thin syrup. Turn off heat and let it cool. 

3. In a separate bowl, fold in all-purpose flour, salt, milk powder, and clarified butter or ghee. Stir until the batter becomes smooth and with no lumps. 

4. Transfer the milk mixture to the sugar syrup and let it cook for 3-4 minutes under medium to low heat. Stir often until it blends well while the mixture turns bubbly. 

5. Add 3 tablespoons of clarified butter and stir briskly as it thickens. Allow it to cook until the butter turns solid into a single lump and leaves the sides of the pot. 

6. Pour it into a greased platter and allow it to cool completely to hold form, or press to make it even. 

7. Once cooled, cut it to your desired shape and serve immediately. You can also store it in an airtight container to maintain freshness.

Banana Split for Breakfast

I am sure you know that breakfast is the most important meal of the day. Since it is the most important meal, we need to make sure that we eat the right things to give ourselves a "jump-start" to the day and keeping our favorite breakfast recipes healthy. It can be tempting to head over to McDonald's before work and grab on of their sausage, egg and cheese sandwiches. Do not do that! That sandwich is one of the worst things you can put into your body in the morning. Anything even similar to that is not sufficient for your needs and will not carry you very far into the day.

Instead of unhealthy foods full of empty calories, we owe it to ourselves to start the day by eating something tasty, healthy gourmet recipes that is full of nutrients.

Ingredients:

You will need a banana

a half of a cup of yogurt

2 strawberries

a forth of a cup of granola 

4 or 5 blueberries

Preparation:

1. First, the banana and cut it down the middle (long ways).

2. Separate the two banana slices so they are a couple inches apart.

3. Put two ¼ cup scoops of yogurt between the banana slices.

4. Now take the strawberries, cut the tops off, and cut them into even slices.

5. Spread ¼ cup of granola evenly on top of the area of the dish that has yogurt.

6. Lay the strawberries on the yogurt so they are evenly spread apart.

7. To top it off, place 2 or 3 blueberries on top of the scoops of yogurt.

8. Now you can enjoy a tasty but healthy breakfast!

A Fruity Pudding

Bread pudding makes one of my favorite breakfast recipe and a great way to start the day. It is a comfort food that is delicious not only for breakfast but for dessert as well. In this recipe, bananas and pineapples are added to the mix to make an even more delicious and nutritious dish. This, Bread pudding is considered a dessert in many countries and is popular in Great Britain, Ireland, Puerto Rico, Belgium, France, Louisiana Creole, Argentina, Malta, Mexico, and southern United States. Sliced bananas and pineapples add moisture, texture and color to the bread pudding and a sweet and tangy flavor. The bread absorbs the mushy bananas well. The fibrous pineapples make a fine contrast to the soft and tender bread soaked in milk.

You can whip up this simple gourmet recipe anytime as it only requires a few ingredients to make. All you need are bananas, pineapple, bread, sugar, scalded milk, and eggs. The result is a middle layer that is soft and luxurious like custard and an outer layer with a bit of a crunch. It feels absolutely pleasurable in the mouth as you bite into it. Since it is filled with the flavors of the tropics this is a rustic and humble dish that makes great summer dish.

You can enjoy this banana and pineapple bread pudding for breakfast, brunch or dessert. Top it with vanilla ice cream or whipped cream for an even more sumptuous treat. You can also dress it up with caramel or chocolate syrup. Or you may use whisky sauce or rum sauce and sprinkle with some nut or cereals for a healthier and energy packed breakfast. What’s great about this recipe is that you can make it with day old bread so it’s great to use up leftover bread. For a sweeter flavor you can also use brioche, cinnamon buns or sweet rolls.

Ingredients

3 bananas, peeled and sliced

5 oz. chopped pineapple

1 cup of bread, diced

7 tablespoons sugar

5/6 cup milk, scalded

2 eggs, well beaten

1. Mix together the beaten eggs, sugar and milk. in a large bowl.

2. Add the bread, bananas, and pineapple inn a pudding tray.

3. Pour the egg mixture over this.

4. In a pan of water set the pudding dish.

5. Bake for about 30-35 minutes in a preheated oven at 350 degree F.

White Pudding

Milk pudding is creamy and silky and makes a luscious breakfast or an elegant simple gourmet dessert. To make a delicious milk pudding all you need are milk, sugar, gelatin, eggs, and pure vanilla extract. This dish can be enjoyed on its own. Or you may enjoy it topped with fresh fruits, garnished with mint, or sprinkled with corn flakes, nuts or cereals. This light and delicate treat makes the morning extra special. To end a special night it also makes a light and sumptuous dessert.

By adding colors, flavors and textures you can turn this very simple dish to a more elaborate piece. Fresh fruits like strawberries, blueberries, or raspberries make a romantic and vibrant topping to simple gourmet recipe. To make a lovely red fruit medley you can also use all three in one pudding. For a surefire aphrodisiac delight top the fruits with a rich chocolate sauce. For breakfast, bananas or coconut shavings are memorable garnish to this recipe. For an elegant contrast and indulgent flavor you can also top the milk pudding with chocolate shavings. Sprinkle some cornflakes and raisins or cranberries and top with some plain or flavored yogurt if you want a healthier or more nutritious dessert.

To this milk pudding recipe chocolate, caramel or fudge syrup all makes potentially exquisite toppings. Milk pudding is a healthier version of ice cream sundae. You can dress up milk pudding in a similar fashion as the ice cream sundae and serve them in tiny bowls or stylish glasses complete with a cherry on top. Milk pudding also makes a nutritious snack for kids. As many people are fond of milk pudding this is also a great dish to bring to a potluck party. Using almond extract or lemon extract you can also play with this recipe instead of vanilla extract. The eggs should be beaten very well until smooth to make a creamy pudding before adding it to the milk.

Ingredients

1/ liter milk

1 ½ cup sugar

½ cup plain gelatin

2-3 eggs, well beaten

1 teaspoon rich vanilla extract

1. Boil the milk with beaten eggs in a saucepan, keep stirring. Allow it to cook for 2-3 minutes.

2. Mix gelatin with hot water in a separate saucepan, mix well and pour this to the above mixture.

3. To this add vanilla and sugar. Stir well till it dissolves completely.

4. Allow it to cool and pour into serving dishes. Then refrigerate it for couple of hours. With your favorite sauce serve chilled.