Rita Fox Makes Pineapple Soup

All Photos: Rita Fox

I publish more recipes over the summer than the rest of the year likely because of the fresh produce available and social events that happen during the summer. It makes many of us want to try new recipes! When my friend, Rita, sent me her mouthwatering photos of a batch of her Pineapple Soup, I asked if I could share them on THE SAVVY SHOPPER, and she said yes!

The recipe comes from a cookbook, “Taste of Home Best Church Supper Recipes" Rita picked up from a church yard sale.

Ms. Rita Fox has made other appearances on THE SAVVY SHOPPER because she’s a great cook, baker and is multi-talented!

Looking for an entertaining summer read? Rita is a romance writer with fans all over the world. Connect with author, Kally Masters, on FB. What’s more, she has published a winning cookbook of family recipes. I highly recommend checking it out too.

 

For the record, I've never heard of a fruit soup. What a healthy and versatile recipe! An ideal way to use ripe fruit, turn it into a refreshing drink (virgin or alcoholic ... you don’t have to tell), or a delicious summer dessert!

Rita made a big batch of her pineapple soup as easy nutrition for her 94-year-old mother. With her mother’s large family of adult children, in-laws and grandchildren ... and a 93 degree F summer day, I bet real money, it doesn’t last long!🍍

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Rita Fox’s Bourbon Fruitcake

State Fair Blue Ribbon Desserts

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State Fair Blue Ribbon Desserts

Click to enlarge or go here for the digital edition and source.

During the summer outdoor parties, pot lot dinners and barbecues give us many opportunities to try new recipes or taste what others bring. 

In summer my parents always took me to the State Fair, an activity I can’t get to living in Manhattan. New York’s State Fair is held near Syracuse, New York in the town of Geddes on the shores of Onondaga Lake. Many Manhattanites (including me) don’t own cars, and I wouldn’t rent a car to drive to an area I don’t know. Where would I park it?

Freddy

Nonetheless as a child, attending the State Fair in my hometown in summer holds fun memories for me. This city girl loved the opportunity to eat corn dogs and cotton candy; see and pet farm animals; check out exhibitor and vendor booths: and sometimes talk to local celebrities. Once my Mother surprised her 10 year old nephew and me (aged 8) by bidding on a Singer Sewing Machine. For the outdoor auction, children stood in the front of the crowd so we could see. We were oblivious to who won the sewing machine until my Mom cut through the crowd to claim it. This total surprise thrilled us both! 

BTW: Nowadays you’d never let kids step away from you. My Father used to let me go into the woman’s bathroom by myself as he waited outside the door! Much younger we went into a stall in the men’s bathroom. Thank God and good people, I never had a bad experience.😌

Back in the day, my Mom didn’t enter cake or pie baking competitions but they are a big part of every State Fair. Here are 3 Blue Ribbon Winners from Texas, South Dakota, and Indiana. Before the summer ends, I aim to make them all starting with the toasted coconut pecan pie. 

Have you ever attended a State Fair? Which dessert appeals to you the most?

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Does Japanese Mounjaro Help You Lose Weight?

Photo: Tasty Mounjaro

The Japanese Mounjaro recipe is the latest craze circulating around TikTok and social media claiming to help with weight less the natural way ... but is there any science behind it? 

Call me a Google expert on this topic! Here is what AI has to say about it ... the following seems to be mainly summarized from Yale University’s self help education website as well as VeryWellHealth: 

"The individual ingredients often found in these "natural Mounjaro" recipes are supported by scientific research for their health benefits and potential contributions to weight loss.

Core ingredients commonly found in these recipes, such as matcha, ginger, apple cider vinegar, lemon/lime, kombu, and umeboshi, have some science-backed health benefits that may support weight management:

🌱Matcha: Contains catechins like EGCG which may aid metabolism and fat oxidation during exercise. L-theanine provides sustained energy.

🌱Ginger: Possesses thermogenic properties and may help reduce hunger and promote fullness. It also supports digestion.

🌱Apple Cider Vinegar (ACV): May help regulate blood sugar and increase feelings of fullness due to acetic acid content.

🌱Lemon/Lime: Encourages hydration and can contribute to feelings of fullness.

🌱Kombu: Contains fiber (alginate) that can promote fullness and iodine, important for thyroid function and metabolism.

🌱Umeboshi: Can act as a probiotic-rich digestive aid.

Important Considerations:

- Not a Mounjaro Replacement: It is crucial to understand that the "Japanese Mounjaro recipe" is a natural wellness drink and is not a substitute for the prescription drug Mounjaro (tirzepatide). Prescription Mounjaro works by activating specific hormonal pathways (GIP and GLP-1) for blood sugar and appetite regulation, which cannot be replicated by food.

- No Peer Reviewed Studies: There are no specific peer-reviewed studies directly validating the Japanese Mounjaro recipe as a weight loss solution. Its effects are likely due to the combined benefits of its individual ingredients rather than a unique magical property.

- Individual Results Vary: While many users report positive results, including weight loss and improved digestion, these effects are likely due to improved hydration, increased satiety, and potentially a slight metabolic boost, not the same mechanism as the prescription drug.

- Combine with Healthy Habits: The most effective approach for sustainable weight loss involves integrating these drinks with a balanced diet, regular exercise, adequate sleep, and stress management.

- Consult a Healthcare Professional: If you have any health conditions or are taking medications, it is recommended to consult with a healthcare provider before adding the Japanese Mounjaro recipe to your routine."

The ingredients in the recipe can vary slightly. Below is one recipe:

1 cup of warm water

1/2 teaspoon matcha powder

1/2 teaspoon freshly grated ginger
The juice of half a lemon
1 teaspoon of honey (which is optional)
1/8 teaspoon Himalayan pink salt, or a small piece of Kombu edible kelp (also optional)

My thoughts are: Japanese Mounjaro contains healthy ingredients that benefit a diet, but there are tastier ways of consuming them. Fads rarely work. The drink isn’t sustainable. Without reducing your food intake, you won’t drop significant amounts of weight. Moreover, drinking ginger every morning may interfere with certain prescription drugs some people take to treat other health conditions. Check with your doctor to make sure the ingredients ingested daily play nice with other drugs.

This recipe is an unwavering no for me! How about you.🍕🧀🍷

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Meet Your New Friends: Legumes

photo: all over

Lately I've become quite the lazy cook. After years of preparing dinner, I just don't want to wash a sink full of pots and pans on a daily basis. Most of the people I know prewash greasy pans by hand before loading them into a dishwasher. I do the same when I have access to a dishwasher. In Manhattan I don't wish to lose a cupboard to install a dishwasher. Also I have a big sink so if I start a prewash, I might as well finish the job with an extra wash and multiple raises.

 

Lately Legumes have become my easy-peasy dinner staples. Into the CrockPot they go. I've started to toss in brown rice and mixed vegetables for a complete dinner. A stock pot on a stovetop works equally as well. You just can't forget about the latter!

Although rice combined with legumes (beans, split peas or lentils) form a complete protein, meat eaters can top the chunky-stew-like-soups with diced smoked ham or smoked turkey. A side of whole grain crackers or crusty bread can complete the meal. Texture is as important as spices in dishes to make food more satisfying. A few sides or condiments of choice are the way to go!

According to Healthline, here are 9 Healthy Legumes to Eat - Be sure to click on the link to read the full nutritional value of each legume. You'll learn that legumes are good sources, not only of protein, but fiber and minerals too. What's more, I'll link you to recipes in how I often eat each legume.

1) Chickpeas, aka garbanzo beans - 269 calories per cup with 14.5 grams of protein. I don't make this one homemade but buy it: hummus. When I can't make a dish better or cheaper than readymade, I buy it.

2) Lentils - 230 calories per cup and 17.9 grams of protein. 

Lentil soup recipe here. An alternate recipe is: 16 oz dried lentils, 1o cups water, 4 large chicken bouillon cubes, 1 cup brown rice, 12 oz mixed vegetables, chopped celery, and chopped onion. Spice to taste - garlic, smoked paprika, bay leaf, soy sauce, etc. 

3) Peas - 134 calories per cup with 8.58 grams of protein. Split pea soup. You can also make split peas using the hearty lentil soup recipe in #2. It's as delicious yet creamier.

4)  Kidney beans - 225 calories per cup with 15.3 grams of protein. I like to use kidney beans in chili. 

5) Black beans - 227 calories per cup with 15.2 grams of protein. Here is a no name salad I make. Feel free to name it.:)

6) Soybeans - 298 calories per cup with 31.3 grams of protein. For soybeans, I buy tofu to add to miso soup or another meatless dish. Tofu has no flavor of it's own which makes it versatile.

7) Pinto beans - 245 calories per cup with 15.4 grams of protein. I like pinto beans, but frankly use beans interchangeably: kidney, pink, pinto, roman, or navy. My Mother's bean soup was always navy bean soup, but I'm not faithful to one bean.:) Whatever's in my cupboard goes into the pot. Bean soup. Pasta e Fagioli.

8) Navy beans - 255 calories per cup with 15 grams of protein.

9) Peanuts - 414 calories per cup with 18.9 grams of protein. Sometimes we do eat peanuts as a snack, but more often in the form of peanut butter. Here's how I make peanut sesame noodles, a popular quick dinner in my home.

Additionally, I toss lima beans into beef stew, and I like butter beans. My mom didn't make butter beans for dinner. Country people did. Good with potatoes or cornbread! Cornbread and butter beans are a complete protein. 

Take it from me -- a lazy cook need not turn into an unhealthy cook. Legumes are packed with nutrients and are relatively inexpensive. Add some to your diet with the guaranteed approval of both your doctor and your wallet.

 If you, too, are sometimes a lazy cook, save the meat as a topper for your soup: The payoffs: 1) You won't have to wash a greasy pot; 2) you can serve vegetarians and carnivores from the same batch; 3) leftover meatless dishes have a longer refrigerator life. Of course you can also freeze your leftovers. 4) I like to buy smoked deli ham or turkey to top soups and you save the flavors which don't disperse into your batch of soup.

In the USA our recent tariffs --  extra taxes on all consumer goods -- are driving up the cost of food and everything else not made in the USA. Retailers must now pay an extra tax (or tariff) when goods enter the country then they pass the tax onto customers in the form of higher prices. What? You think merchants are going to absorb extra taxes? Often small businesses can't afford to and will close if customers won't pay more either. Small businesses don't have the capital (or time it takes) to build factories to make the cheaper goods we get from China or Southeast Asia. Moreover the USA doesn't have the climate to grow certain food like bananas or coffee, or cocoa beans (chocolate) -- the reason we import them. Trade is what makes the USA prosperous, and consumers are great at setting prices. It's the cost we are willing to pay at the supermarket or elsewhere.

So my dear peeps, hang in there, and bon appetite on the cheap!😉😋😂

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Chocolate Cakes Without Flour or Sugar

Photo & recipe: Notycheese

Call me a skeptic. But, when you crave a slice of cake, I think you'll only satisfy your craving by eating the decadent cake. Why? The texture resulting from the flour, sugar, chocolate, and butter is why we like the dessert. Without the right texture, we have something else we are calling cake.:)

That said, all the flourless, sugarless, and butter or oil-less cakes floating around the internet are intriguing, and I'm willing to try the easy ones.

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An advantage is they often require less work with fewer ingredients than baking a 2-layer cake. Also, the amount of dessert made is usually less, so I can see using the tastier recipes as a quick snack when we lack the time or people to help us eat a whole cake. I don't see any benefit to foregoing gluten without a gluten sensitivity, but maybe it's a practical way of using the apples or bananas in our refrigerators.

Today I'll select 2 recipes for Chocolate Cake, one made with apples and the other with bananas to replace the flour, sugar, and oil or butter in the batter of traditional cakes:

Flourless Chocolate Cake Using Apples (top image👆)

Ingredients: (Half the ingredients to make less cake.)

4 medium apples, peeled and chopped into chunks
4 large eggs
5 tablespoons cocoa powder
1 teaspoon baking powder

Butter or cooking oil spray to grease the baking pan

Directions: 

1) Blend the apples and eggs in a blender until smooth.

2) Add the coca powder and baking powder.

3) Pour the batter into a greased loaf pan.

4) Bake for 45 minutes or until done in the middle. Cool before slicing and eating.

🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮

Flourless Chocolate Cake Using Bananas (bottom image👇)

Photo & recipe: yummyy

Ingredients for the Cake 

2 ripe bananas, sliced

2 eggs

8 tablespoons cocoa powder (I used only 1 banana, 1 egg, 1 tablespoon of cocoa powder, but tossed in a small handful of dark chocolate chips, crushed walnuts, a chopped Pure Protein bar, and a sprinkle of baking soda. After baking it, I also blended in a little vanilla Greek yogurt to get a senior to eat a banana. She liked it.)

1 teaspoon baking powder

Cooking oil spray for the dish.

Directions for the Cake:

1) Toss the bananas and eggs into a blender and mix until smooth. Transfer to a bowl and whisk in the cocoa powder and baking soda.

2) Pour into a nonstick or cooking oil-sprayed microwave-safe dish. Smooth the top with a spatula.

3) Bake in the microwave for 5 minutes. Let cool.

Ingredients for a Topping: 

1/2 cup of chocolate chips

3 - 4 tablespoons of milk

Directions:

Melt the chocolate and milk in the microwave, incorporate, and pour over the cake.

A similar recipe on my Facebook feed using oatmeal:

Feel free to try this Grand Culinary Experiment along with me. I'm also skeptical that eating flourless, sugarless, butterless cakes will help us lose weight. Still, these "cakes" could be worthy chocolate desserts in and of themselves!

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White Poke Cake Made Two Ways

Photo: Tasteful Recipes from Facebook

I haven't made a White Poke Cake -- once upon a time called an Angel Food Cake -- in years but this one is perfectly festive as a Christmas dessert, plus with an alternate custard topping it's suitable for the rest of the year. Perhaps I like the poke cake because I love custard pudding!

The recipe for the Christmas version, which is circulating on Facebook, uses cake mix, however, I never, ever buy cake mix. In my home, the rule is if you eat cake, either buy a good bakery cake or make one yourself. Every cake that enters your piehole must be worth its calories!!

For sure making a cake from scratch is as easy as opening a box of cake mix:

Ingredients for the White Cake Batter

½ cup butter softened
1 cup granulated sugar
4 large egg whites, room temperature
½ cup milk, room temperature
1½ cups all-purple flour (I never buy cake flour, but you can.)
2 teaspoons baking powder

1 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions:

1) With an electric mixer, cream together the butter and sugar.

2) Add the egg whites.

3) Pour in the milk and continue mixing.

4) Follow with the all-purple flour and baking soda.

5) Next pour in the vanilla and almond extract.

6) Bake in a prepared buttered 9-inch square baking pan in a preheated 350-degree F oven for 25 - 30 minutes or until the center is firm.

7) Remove the white cake from the oven. Let cool and remove from the pan while still warm. Next, sit aside to cool completely.

You could make a topping for this White Poke Cake any number of ways, but I'll give you two options. The first cranberry topping is festive for Christmas:

I. Cranberry Poke Cake Topping🎄🎁🔔

ingredients:

14 oz of cranberry sauce - either homemade or canned

1/2 cup water

1/4 cup sugar if it isn't already sweet (taste it and judge.)

Directions:

Simmer the ingredients in a stockpot on the stovetop until smooth and uniform in consistency. You'll pour the cranberry topping over your white poke cake (see #4 below).

The 2nd topping is for the rest of the year:

II. Vanilla-Almond Custard Poke Cake Topping🥛🥚🥛

Ingredients:

4 cups of milk

Photo: iStock

4 egg yolks

4 tablespoons all-purpose flour

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions:

1) Toss the milk, eggs, sugar, and flour into a stockpot on the stovetop and whisk together. [FYI: I get a smoother custard by blending these ingredients cold.] Stir occasionally while the mixture is heating up.

2) Bring to a boil and on medium heat continue whisking while simmering until the mixture thickens into a custard.

3) Near the end, add the vanilla and almond extracts and stir. Turn off the heat.

4) With a fork poke holes in the top of the cake. Pour your topping of choice on top of the cake. [I've never combined the cranberry and pudding toppings, but if I did I'd use straight cranberry sauce without thinning it with water on top of the custard which I'd pour into the holes of the cake first.🐪🐑]  

At Christmastime, you can use your 4 leftover egg yolks to make my pecan cookies, which I linked, or save them for a breakfast omelet. Waste not, want not.

5) Finish the cake with a dab of real whipped topping if you wish. The sweet creamy goodness only improves the cake.

Bon appètite!

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Two Mini Sweet Potato Pies

Photo: Etsy

A few days ago I had one can of sweet potatoes I didn't know what to do with because ... well we don't eat canned sweet potatoes. So I used it to make two 4" mini sweet potato pies for Thanksgiving. The small pies are enough for 4 servings. The trouble is on Sunday night my mother and I took one of the pies out of the refrigerator and ate it! Why? Because they were made too far in advance of Thanksgiving.:) The pie was delicious and not too sweet, so I'm posting my recipe below.

Full-sized pie with fresh microwaved sweet potato

To make a full-sized pie, simply double all the ingredients, beginning with the crust. For example, use 28 oz - 29 oz (2 cans or 2 full cups fresh, cooked, and mashed) sweet potatoes: 

So let's begin with the crust ... 

No Fail Flaky Vinegar Pie Crust (Double this recipe for a 9-inch pie.)

Ingredient:

1 cup all-purpose flour

1/4 cup (4 tablespoons) of cold butter, sliced and diced quickly to keep it cold

A pinch of salt
1 teaspoon cider vinegar (the flaky crust’s secret ingredient. Vinegar slightly retards gluten to keep the crust from toughening.)
3 tablespoons ice-cold water

Directions:

1) Combine all the ingredients in a mixing bowl and form into a ball. (Since I made 2 small pies, I divided my dough into 2 small balls.) Refrigerate the dough for 30 minutes or more.

2) With a rolling pin, roll the dough flat on a floured surface and fit it onto your buttered pie pan(s). 

3) Using a fork, poke holes all over the dough to release air during baking so it doesn't bubble.

Source: Taste of Home

Sweet Potato Pie Filling (Remember to double the filling for a 9" pie)

1 14-ounce can of sweet potatoes (or about 1 1/2  cups of cooked, softened, and mashed fresh sweet potato)

1 egg

1/4 tablespoon dark brown sugar

2 tablespoons milk

1 tablespoon of cottage cheese

1/2 teaspoon of vanilla extract

1/8 teaspoon of ground cinnamon

1/8 teaspoon of nutmeg

A light sprinkle of Allspice

A pinch of salt

Optional: 1 tablespoon of butter (for additional creaminess and flavor. I left it out to save calories. You decide for yourself.:)

Directions:

1) Using an electric mixer combine all the ingredients in a mixing bowl for about 2 minutes or until smooth. I didn't miss the butter but you can put it in for extra creaminess and flavor.

2) Pour into your waiting prepared pie dough-lined pan(s).

3) Bake in a preheated 400-degree F oven for 50 - 60 minutes. (Mini pies take about as much baking time as full-sized pies.)

Photo: LSU AgCenter

Some recipes call for more sugar and butter in the filling, but my first homemade mini 4" sweet potato pies turned out so delicious, I'll lighten up my recipe again! We had no trouble eating the lesser caloric pies. Now what will we do if we have to share our 2nd mini pie with an unexpected guest who drops by? I suppose we'll offer it to our guest? Baking in advance of a holiday doesn't always pay off.😛

🍁Happy Thanksgiving Everyone!

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Christmas Fruitcake

November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.

The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My in-person friend has so many requests for her fruitcakes, she began selling them.

If you don't order or make hers, try this one uploaded on Facebook by David Park:

Christmas Fruitcake

Ingredients:

For the Cake:

1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)

1/2 cup candied orange peel

1/2 cup chopped pecans or walnuts

1/2 cup dark rum (or orange juice for a non-alcoholic version)

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Optional Glaze:

1/4 cup apricot or peach jam, warmed

1/4 cup powdered sugar

1-2 tsp milk (adjust as needed for consistency)

David's directions as quoted verbatim ...

"Instructions:

1. Prepare the Fruit Mixture --

In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.

2. Preheat the Oven and Prepare the Pan --

Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.

3. Mix the Dry Ingredients --

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.

4. Make the Batter --

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
• Fold in the soaked fruit and nuts and any remaining liquid.

5. Bake the Cake --

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Optional Glaze:

For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.

Details:

Prep Time: 20 minutes (plus soaking time)

Bake Time: 60-75 minutes

Total Time: 3 hours (including soaking)

Servings: 8-10 slices

Tips:

a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!

b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.

This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!"

I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!

Thanks, David Park, for the share!

Update, December 1: I substituted Marker's Mark Kentucky Bourbon for dark rum because my rum wasn't dark rum. I used pitted frozen cherries instead of dried cherries (much cheaper!), a tablespoon of grated orange rind with a squeeze of orange juice instead of candied orange rinds. To make up for the skipped 1/2 cup of candied rinds, I added 1/4 cup of fresh blueberries and 1/4 cup of dried pineapple, which I cut into small pieces. Walmarts and pecans went in (about 1 1/4 cups together). I also soaked the nuts and fruit for hours in the bourbon before making the cake. Tweaking the recipe works as long as you keep the ratio of the dry-to-liquid ingredients. I added 5 more tablespoons of all-purpose flour since my cherries and blueberries were wet, not dried.

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