Tzatziki

Tzatziki is a greek sauce used for gyros, spanokopita, and souvlaki .

• 1 cucumber (peeled & seeded)
• 1 cup greek yogurt
• 1 clove garlic, minced
• 1/4 tsp salt
• 1 tsp fresh dill, chopped

Roughly grate the cucumber onto a paper towel. Without over-drying the grated cucubmber, gently squeeze out the excess water. In a bowl, add cucumber to the remaining ingredients. Stir, cover, then place in the fridge. Chill for at least 30 minutes before using to allow flavors to blend.

Peaches and Cream Coffee Cake

• 94 g. flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3 tbsp butter
• 1 (3oz) pkg vanilla pudding (not instant)
• 1 egg
• 1/2 cup milk
• 1 (15oz) can sliced peaches drained (save juice)
• 1 (8oz) cream cheese softened
• 3 tbsp peach juice (from can)
• 100 g. sugar

topping:

• 12 g. sugar
• 1/2 tsp cinnamon
• 33 g. chopped walnuts

Combine flour, salt, baking powder, and butter and mix well.Next, add the pudding, egg, and milk and beat two minutes at medium speed. Pour batter into greased deep 10” pie pan or 9x9 baking pan. Arrange the sliced peaches on top of batter.
In a mixing bowl combine the cream cheese, peach juice, and white sugar and beat with electric mixer until smooth. Gently spoon over the batter within one inch of the edge.
Combine sugar, cinnamon, and nuts and sprinkle over the top.
Bake at 350 for 30 min. Serves 8.

Recipe courtesy of: Sonja B. from Wisconsin

Apple Crisp

Filling

• 6 medium granny smith (green) apples: peeled, cored, and sliced
• 1/4 c. sugar
• 1/2 tsp cinnamon
• 1 tbsp flour

Topping

• 1/2 c. flour
• 1/2 c. oats
• 5 tbsp brown sugar
• 2 tbsp sugar
• 4 oz (1 stick) unsalted butter, cold & sliced

In a big bowl, toss filling ingredients until apple slices are thoroughly coated. Move coated apples into a greased 9 inch square (or 7x11 inch) baking dish. In a bowl, combine topping ingredients. Use your fingers to distribute the butter. Evenly sprinkle topping mixture on top of the apples. Bake at 350 degrees for 1 hr 15 minutes.
Serve with whipped cream or vanilla ice cream.

Japanese Fried Rice

• 1 1/4 c. uncooked white rice
• vegetable, canola, or soybean oil
• 2 eggs, beaten
• 1/2 c. finely diced green onions
• 1/2 c. frozen peas, thawed
• 1 medium carrot, grated
• 4 tsp soy sauce
• salt & pepper

Cook the rice according to the package directions. Once done, empty into a mixing bowl. In a large skillet with two teaspoons of oil, scramble the eggs. Once done, add eggs to the bowl of the cooked rice and stir. Using the same pan, add an additional oil, diced green onions, peas, and grated carrot. Let simmer on low heat for 5 minutes. Gradually add to the skillet the rice/egg mixture, stirring frequently. Slowly add the soy sauce one teaspoon at a time while stirring. Add salt and pepper to taste.