Autumn Afternoon Snacks94969_000_025
4 ripe peaches (2 pounds/.9 kg), peeled, or 8 canned peach halves, drained
1 can (6 ounces/170 g) frozen pink lemonade concentrate
2 cups crushed ice
Cut the peaches into small pieces and put into a blender.
Add the lemonade concentrate; blend.
Add half of the ice to the mixture and blend; repeat with the remaining ice. Pour into glasses and serve. Makes about 4 1/2 cups.
Molasses Taffy Dip
1 package (8 ounces/227 g) cream cheese, softened
1 tablespoon molasses
3/4 cup packed brown sugar
1/2 cup chopped nuts (optional)
2 apples, cut into wedges
1 banana, peeled and sliced
6–8 graham cracker squares
Blend the cream cheese, molasses, and brown sugar together. Put into a serving bowl. If desired, sprinkle the nuts on top.
Serve with the apple wedges, banana slices, and graham crackers.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup shredded carrots
1 large egg, beaten
1/2 cup milk
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup raisins
In a large bowl, mix together the first five ingredients.
In a separate bowl, combine the remaining ingredients. Add to the dry mixture and stir just until moistened.
Spoon into 12 greased or paper-lined muffin cups.
Bake at 425° F (220° C) for 20 minutes or until golden brown.
Sweet and Sour Veggies
1 1/2 cups distilled white vinegar
2 cups water
2/3 cup sugar
2 teaspoons salt
1 1/2 pounds (.7 kg) cut-up raw vegetables, such as carrots, green beans, zucchini, cucumbers, cauliflowerets, and/or green, yellow, or red peppers
In a stainless steel or other nonreactive pan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
Put the cut-up vegetables into a large bowl. Carefully pour the boiling mixture over them. Let cool for about one hour.
Cover and refrigerate for at least eight hours before serving. Leftovers can be stored in the refrigerator for up to one week.