Cantaloupe Popsicles

  • 1 ripe cantaloupe
  • ½ cup + 1 tablespoon granulated sugar

Slice the cantaloupe in half, remove the seeds and scoop out the meat and place in a blender. Purée until smooth. This should yield about 32 ounces of liquid with a regular-sized cantaloupe. Combine the sugar with about 1 cup of the cantaloupe purée and heat it on the stove over medium heat for just a couple of minutes. Combine this slightly-heated mixture with the rest of the purée. Pour the purée in popsicle molds and freeze.

source: Lemons & Anchovies

Cantaloupe Cream Pie


  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 3 eggs, beaten
  • 1 cup cantaloupe
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 8″ pastry shell, baked
  • 1 cup whipping cream

Combine the sugar and flour in a saucepan; add eggs, use a whisk to mix well. Puree the cantaloupe in a blender. You should get about 2/3 cup of puree from one cup of chopped cantaloupe. Add the puree to the egg mixture and whisk to combine.

Cook over medium heat, stirring constantly with a wooden spoon, the mixture will begin thickening rather quickly. Cook until mixture boils and thickens, about 8 to 10 minutes. Remove from heat, add the vanilla and butter, stir until smooth.

Place custard into a bowl and allow it to cool. While custard is cooling, bake pastry shell and set aside to cool.

Put the custard into the baked shell. Using the whisk attachment, beat the whipping cream on high speed until stiff peaks form; spread evenly over top of custard. Allow pie to set in refrigerator overnight for best results.

source: Amanda’s Cookin

Shaved Fennel and Cantaloupe Salad


  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • kosher salt and freshly ground black pepper
  • 1 medium fennel bulb, stalks & core removed, sliced very thin
  • 1/2 medium cantaloupe, peeled, sliced thin
  • 1 jalapeño, sliced thin
  • 1/4 cup chopped mint leaves
  • feta cheese, to crumble on top

In a small bowl combine the lemon zest and juice, olive oil and honey. Season with salt and pepper to taste.
In a larger bowl, lightly toss together the fennel, cantaloupe, jalapeño and mint. Add the salad dressing and toss to combine. Top with feta cheese.

source: Kitchenette

Cantaloupe Smoothie


  • 1 banana
  • 1/4 ripe ripe cantaloupe, seeded and coarsely chopped
  • 1/2 cup nonfat or low-fat yogurt
  • 2 tablespoons nonfat dry milk
  • 1/2 teaspoon vanilla extract
  • 1- 1/2 tablespoons frozen orange juice concentrate
  • 2 teaspoons honey

Place unpeeled banana in the freezer overnight (or for up to 3 months). Remove banana from the freezer and let it sit until the skin begins to soften, about 2 minutes. Remove the skin with a paring knife. (Don’t worry if a little fiber remains.) Cut the banana into chunks; combine in a blender or food processor with cantaloupe, yogurt, dry milk, orange juice, honey and vanilla. Cover and blend until smooth.

Raspberry Delight


  • 3 cups raspberries
  • 1/3 – 1/2 cup sugar
  • 1 egg white
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup whipping cream, whipped

In a large bowl, combine 2 cups of raspberries, sugar and egg while. In small saucepan, soften gelatin in cold water, stir over low heat until dissolved.

Add to the raspberry mixture and mixing well. Refrigerate the mixture until thickened but not set. Beat 1 minute at medium speed.

Fold in the whipped cream, then the remaining raspberries.

Spoon into dessert dishes. Refrigerate until firm.

Rosemary-Thyme Rinse


    • 1 tablespoon fresh rosemary leaves or 1⁄2 tablespoon dried
    • 1 tablespoon fresh thyme leaves or 1⁄2 tablespoon dried
    • 2 cups boiling water

    1. Place herbs in a glass bowl and pour boiling water over them. Allow leaves to steep until cool. Strain liquid and pour into a clean container.

    2. To use: After shampooing, pour the rinse over your hair. Do not rinse.

    From Janice Cox, author of “EcoBeauty – Scrubs, Rubs, Masks, and Bath Bombs for You and Your Friends”. (Ten Speed Press, 2009)

Raspberry Lemonade


  • ¾ cup fresh or thawed frozen raspberries
  • 9 cups water
  • 2 cups freshly squeezed lemon juice (about 12 lemons)
  • 2 cups sugar

Puree the raspberries in a blender. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice. 12 Servings From Food Network

Apple-Raspberry Crisp


  • 4 large apples
  • 3 teaspoons lemon juice
  • 1 cup flour
  • 3/4 cup brown sugar
  • 2 cups fresh raspberries
  • 1/2 teaspoon salt
  • 5 tablespoons butter

Peel and slice apples into a 9″ x 9″ baking pan. Spread berries over apples; sprinkle fruits with lemon juice and grated rind. Combine flour, brown sugar, salt and butter. Stir half of flour mixture into fruit; pour remaining half on top. Bake at 400 degrees for 35 to 40 minutes or until apples are done. Serve with whipped cream or ice cream. YUMMY!

Nick’s Chocolate Zucchini Bread


  • 2 – 1 ounce squares unsweetened chocolate,melted
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Pre-heat oven to 350 degrees.

In a large bowl combine eggs, sugar, oil, zucchini, vanilla and melted chocolate – beat well. Stir in flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

Bake in pre-heated oven for 60 minutes or until knife inserted into the center comes out clean.  Cool and enjoy!

Mary’s Raspberry Muffins


  • 1/2 cup butter
  • 2 cups flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups raspberries
  • 1 teaspoon vanilla

Preheat oven to 375 degrees. Sift the flour, baking powder and salt. Set aside. Cream butter and sugar until fluffy. Add eggs and mix until blended. Add sifted ingredients alternately with milk and vanilla. Stir in raspberries. Grease muffin tins or use paper muffins cups. Place batter into muffins cups. Sprinkle sugar over the tops (optional). Bake at 375 degrees for 30 minutes. Cool in pan for 30 minutes.