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- Simple Cantaloupe Granita
-
- 2 to 3 Cups Cantaloupe, finely chopped
- 1/4 to 1/3 cup Sugar
- 1 Lime, juiced
- 1 Cup Crushed ice
- Directions
- Place all of the ingredients in a blender or food processor and blend until smooth. Transfer the mixture to a 13 x 9-inch baking dish and place the dish in the freezer for 45 minutes, or until it becomes semi-firm. Scrape the mixture with a fork and serve in champagne glasses or dessert dishes.
- Provided by:
- By Kevann Jordan, Recent ASU Nutrition Student via Michele Borboa
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Tiffany's Pumpkin Pie Cake
Preheat oven 350. Grease and flour 9x13 pan.
Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, ½ cup butter and one egg in mixing bowl. Beat until fully combined.
Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.
Filling:
Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.
Topping:
Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes.
Stir in pecans.
Distribute topping over the filling.
Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour. Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream.
Store this cake, without the whipping cream, covered in the refrigerator for up to a week.
