Cantaloupe Sipper Recipes

CANTALOUPE CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

CANTALOUPE QUICK BREAD

Steps:

• Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
• Puree enough cantaloupe in blender to make 2 cups puree
• In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
• Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
• While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
• Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.

COOL MELON SIPPER

Steps:

• Arrange 1 cup cantaloupe and 1 cup honeydew on a baking sheet. Freeze for 2 hours.
• Remove melons from freezer.
• Place all ingredients in a blender and process until smooth.

SLUSHY CANTALOUPE SIPPERS!

Steps:

• Slice tops off the 4 small cantaloupes, reserving tops.
• Scoop out seeds and pulp. Discard seeds. Cover melons and tops; chill till needed.
• Measure out 4 cups pulp and combine in food processor or blender with 1 cup water. Cover and process until smooth.
• Stir in one 6 oz. can frozen orange juice concentrate, thawed.
• Pour fruit mixture into a 9"x9"x2" pan. Cover and freeze about 6 hours or till you're ready to eat it.
• At sipping time, let the frozen fruit mixture soften about 10 minutes.
• Meanwhile, cut a thin slice off the melon bottoms to avoid tipping. With an apple corer, punch straw holes in melon tops. Spoon fruit mixture into melons. Fill with chilled lemon lime beverage(or flavored seltzer). Stir until slushy.
• Place the tops on the melons, poke in a straw, and start sippin'! Enjoy!

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.