fruit

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? A Second Helping of Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!

CRÊPE EXPECTATIONS 
Ingredients:
4 eggs, beaten 
1 cup flour
1 cup 1/2 & 1/2
2 tablespoons butter, melted 
1/2 teaspoon sea salt
Filling:
8 ounce Neufchâtel cheese
1/4 cup butter, melted
1/2 cup marshmallow creme 
1 cup powdered sugar
1/4 teaspoon almond extract 
1/2 cup sliced almonds
Directions:
Combine eggs, flour, 1/2 & 1/2, butter, and sea salt.  Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 
For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.  

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen?  Neiman-Marcus Cake!  Repeat after me, “Butter is my friend. Butter is my new best friend.” One bite of these sweet cream butter bars and you’ll swear they came from a French bakery. Look no further than the Neufchâtel cheese filling for confirmation. I always serve this cake with fresh fruit for the ultimate pâtisserie experience. 

NEIMAN MARCUS CAKE
Ingredients:
1 lb. box of yellow cake mix
3 eggs
1/2 cup butter, melted
1 lb. powdered sugar
8 oz. bar of Neufchâtel cheese
1 teaspoon almond extract
3/4 cup sliced almonds
Directions:
Preheat oven to 325°. Stir cake mix, melted butter, and one egg. Press into the bottom of a greased and floured 9 x 13 glass dish.  Mix powdered sugar, 2 eggs, almond extract, and softened Neufchâtel cheese until smooth. Pour over top of cake mix. Sprinkle sliced almonds on top. Bake 50-60 minutes. Cool. Cut into squares and serve with fresh strawberries. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen?  Fresh Fruit Salad!  Apples, Peaches, Strawberries, Rainer Cherries.  The health benefits are invaluable since most fruits are naturally low in fat, sodium, and calories. Munch on them together for an enticing sweet-tart explosion of delicate flavor.  Partner the golden yellow-colored and red-blushed fruit for a distinctive taste experience with a smooth creamy yogurt dip. In a hurry?  Grab a piece of fruit on-the-go and eat with an individually wrapped portion of string cheese. 

FRESH FRUIT SALAD
2 cups fresh strawberries
2 cups fresh Rainier Cherries
2 Gala apples
2 Georgia Peaches
In a large salad bowl, combine halved strawberries with tops removed, pitted cherries with stems removed, cored apple slices, and cut-up pieces of peach, pit removed.  
DIP
1 cup Greek Yogurt
2 teaspoons lemon juice
1 tablespoon brown sugar
1/2 teaspoon almond extract
In a small bowl, combine Greek yogurt, lemon juice, brown sugar, and 1/2 teaspoon almond extract.  Stir until blended. Serve over fruit in parfait glasses or enjoy as a finger food.