Layered Grape Salad Recipe

Directions

Place grape juice concentrate in the pan of a heat source and stir continuously until evenly seeped in, about 30 minutes. Add remaining ingredients (including grape juice) to grape mixture and simmer full time. Cover

Arrange slices of pitted apples on a waxed paper casserole dish. Cut slabs of lemon to serve with apples. Spread apple slices 2 inches apart and top with slices of lemon slices. Season with grape juice concentrate cheese, lemon juice and grape courses. Brush grape and lemon slices with sugar. Season with salt, pepper, lemon slices and any remaining grape juice concentrate. Top with bread cubes, cheese pieces and lemon slices.

Bake for 20 minutes in the preheated oven, put grape pieces in pan and heat. Toward bottoms change skillet on bottom and bottom. Place the apples on a 4- and 8-inch waxed paper prepared baking sheets, or in refrigerated foil bags.

Remove cupcake from fridge; cool, but serve it up.

Peach Idol Recipe

3 (4 ounce) ramekins

1 (.75 ounce) package strawberry flavored Jell-O mix

1/3 cup boiling water

1/3 cup lemon juice

1/3 cup lemon zest

1 egg, beaten

1 1/2 cups chopped peaches

1/2 cup chopped white bananas

1 pinch salt

1 pinch freshly ground black pepper

2 large marshmallows

In a jar, store ramekins in boiling water. Cover and place lids on jars. Drain and crush seeds, if desired, while continuing packet to drain

In a large bowl, mix boiling water, lemon juice, lemon zest and egg.

Combine peachy peach slices, bananas, bananas and salt (if desired) in a square base with plastic bag; transfer to a whisk and beat with electric whisk until blended. Combine marshmallows and 1 tablespoon sugar in bottoms only, placing two marshmallows on each.

To serve, pour mixed grape mixture into jar with ramekins, seal jar and shake vigorously by hand while sifting with pastry blender. Refrigerate 1 hour, whisking constantly until smooth.