Food & Recipes

SCANDINAVIAN FRUIT SOUP (FRUKTSOPPA)       

To 6 cups of cold water add:

2 cups of raisins
½ cup each of these fruits may be added—dried apricots, cranberries, white raisins, craisins and prunes.
Fresh peeled apples, oranges or lemons may be added—cut into small pieces.
Add ½ cup sugar and 2 cinnamon sticks. Cover and simmer for 30-45 minutes.
Mix ½ cup cornstarch with cold water and add the mixture to the fruit mix.
Simmer until the soup thickens.
Serve warm with whipped cream.
Keeps several days in the refrigerator.

Family recipe courtesy of Judy Sellman


 Minty Fruit Salad     16 – ½  Cup Servings               

2 Cups cubed honeydew or cantaloupe melon
2 Cups halved unsweetened strawberries
1 Cup sliced banana
1 Cup grapefruit segments
1 Cup mandarin orange segments
¼ Cup sugar
1/3 Cup orange juice
1/3 Cup lemon juice
1/8 tsp peppermint extract

In a large bowl, combine the fruit.  In a small bowl, combine the remaining ingredients.  Pour over fruit and gently stir to coat.  Cover and refrigerate at least 1 hour.
 

 


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