Texas Peach Sorbet

Simple and refreshing, Texas Peach Sorbet can be ready to eat by lunch time.

You can use either fresh or frozen sliced peaches in this sorbet.

Make simple sugar syrup

• 3 cups water
• 1 cup sugar

Bring water and sugar to a boil in a medium saucepan, stirring often; reduce heat, and simmer 5 minutes, stirring occasionally. Cool; cover and chill.

• 1 pound fresh or frozen peach slices, thawed
• 1/4 cup lemon juice
• 3/4 cup fresh orange juice
• 1/4 teaspoon almond extract

Process peach slices and lemon juice in a blender or food processor until smooth, stopping once to scrape down sides. Combine sugar syrup, peach mixture, orange juice, and almond extract; pour into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturers instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

Yield: 7 cups.

Zippy Zucchini Cake

When you don’t know what to do with that last green zucchini and you’re craving an out of the ordinary dessert.

Cake

• 2/3 cup packed brown sugar
• 1/4 cup butter, softened 1/2 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 small zucchini, shredded and drained (1 cup)
• 1/2 cup chopped nuts (optional)

Heat oven to 350ºF. Grease square pan, 8x8x2 or 9x9x2 inches.  Mix brown sugar, butter , vanilla and egg in large bowl.  Stir in flour, baking soda, cinnamon, cloves.  Stir in zucchini and nuts.

Spread batter in pan.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Frost with Clove-Spiced Frosting.  Cut 6 row b;y 4 rows.  Yields 24 servings.

Clove-Spiced Frosting

• 3/4 cup powdered sugar
• 1 tablespoon butter, softened
• 1/8 teaspoon ground cloves
• 3 to 4 teaspoon milk

Mix all ingredients until smooth and spreadable.