Wonderful Wednesday Wrecipe Wrepeat…

I’ve been too busy to cook, and very tired this week for some reason. I’m trying to cut back on my coffee consumption- a typical day is 32 oz. plus half a cup. (Thermos plus to-go mug). Sunday I didn’t have any coffee at all, which resulted in a fork-in-the eye-type headache, but I ended up sleeping pretty well. So I’m experimenting in cutting back. Anywhose, here’s what I put together for stitching tomorrow night at Jeanne’s. I’ve made them before, but they’re yummy and light and no cooking involved! Yay!

Fruit Kebabs

• one quarter seedless watermelon
• one honey dew melon
• one pineapple

NOTE: this is the combination of fruit I prefer, and results in more than enough kebabs for 8 hungry ladies for a snack, with leftovers. By all means, if you like different fruits- strawberries or blueberries, cantaloupe, or kiwi, use that. It just has to be firm enough to pass a stick thru

Dipping sauce:

• 2- 8 oz. containers vanilla yogurt (full, low or no-fat- your preference)
• 1 lime, zested and juiced
• 1 TBSP honey

Cube fruits into 3/4” to 1” pieces. Thread one of each piece onto 4” bamboo skewers. Cover and refrigerate until serving. Meanwhile, in a small container, mix yogurt, lime zest and juice, and honey. Whisk with a fork until combined. Cover and refrigerate until serving. This tastes better the next day, when the flavors have married together.

Arrange skewers on a platter and serve with dipping sauce.

I filled 3 Ziploc shoebox containers, plus had leftover melon.

Wonderful Wednesday Wrecipes

Quick & easy today:

Fruit Kebabs with Honey Lime Vanilla Yogurt Sauce

• Assorted fruits such as watermelon, strawberries, honeydew melon, cantaloupe, pineapple, cultured blueberries, etc.
• bamboo skewers

Cut fruits in ¾” pieces and assemble on skewers

Refrigerate until serving time

Honey Lime Vanilla Yogurt Sauce:

• 2 cups vanilla yogurt (low fat or fat free as desired)
• 2 TBSP honey
• zest & juice from one lime

Stir all sauce ingredients together in a small bowl and refrigerate at least 8 hours to combine flavors. Serve with fruit kebabs.

All Requests Honored

One of the Thursday night stitching bitches asked for my Flat Apple Pie recipe. Since I probably won't be posting tomorrow, here's my chance:

Flat Apple Pie

1 Pillsbury Pie Crust or store brand
4 tart apples (I like MacIntosh)
juice of ½ lemon
¼ cup granulated sugar
3 TBSP flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1/2 Tablespoon butter

Topping:
¼ cup butter
¼ cup packed brown sugar
½ cup flour
3 tablespoons finely chopped walnuts, optional

Preheat oven to 425 degrees.
Prepare topping first: cut butter into sugar & flour until it resembles fine crumbs; stir in walnuts; set aside. (this is most easily done in a food processor)
On flat baking sheet or pizza stone, lay out pie crust flat.
Fold in outer edge by about 1/8” all the way around, then in again all the way around, crimping/fluting edge as you go, until it’s about ¼” high.
Peel and slice apples 1/8” thick into large bowl, toss with lemon juice to prevent browning as you’re peeling. Toss with granulated sugar, flour & spices until coated. Arrange slices in concentric circles on prepared crust, starting at outer edge and working towards center. Repeat with additional layers as necessary until all apples are used, but try to keep height of pie consistent, about ½” to ¾” high.
Dot with butter, then carefully sprinkle evenly with topping, so that all slices are covered completely to edge. (This crumb layer will seem thick). Gently press down on top of topping with flat (clean) hands, to compress everything together, being careful not to disturb your creation.
Bake for 30 minutes or until topping starts to turn golden and apples are bubbly and feel soft when pierced with sharp knife. Cool as desired, but loosen bottom of crust from pan while warm if juices seeped under during baking.

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Thanks to Linda & Sue for their hints on where to find flax seed. Your help is much appreciated!

See you all later this week!