Savor sweet, juicy peaches this summer cooked on the grill. Showcase this healthy dessert with a nice sweet & tangy sauce. You may serve with frozen yogurt or fresh berries.
Tips For Making The Most Of Apples
Honeycrisp, Gala, Fuji equals an apple a day in so many ways! Here are a few tips to make the most out of apple season.
Slice Them: Couple sliced apples with cheddar cheese for sandwiches or quesadillas.
Dice Them: Add diced Fujis to salads and slaws, fold Gala apples into muffin and bread batter or sprinkle Honeycrisps over rice blends.
Puree Them: Simple to make, apple sauce and apple butter pair with breakfast, lunch, dinner or dessert.
Stew Them: Make a tasty topping for waffles and pancakes or stir them into your yogurt or oatmeal.
Stuff Them: Bake filled with cranberries and almonds or whatever creative ingredients you can come up with.
Dry Them: Apple chips make a delicious after-school or after-work snack.
Peaches and blueberries? What could be better? You could serve this dessert with vanilla ice cream, whipped cream or English clotted cream.
8 Ripe Peaches (Sliced)
2 Cups Fresh Blueberries
1 Cup Butter
1 Cup Brown Sugar
1 Cup Old Fashioned Rolled Oats
1 Cup Unbleached Flour
1/2 Cup Chopped Almonds
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400° F. In a large size baking pan place the sliced peaches. Add the blueberries to the top of the peaches. Set aside. In a medium saucepan melt the butter over a low heat. When the butter has melted turn off the heat. Stir in the oats, flour, brown sugar, almonds, cinnamon and nutmeg. Spread the oat mixture over the top of the blueberries. Place into the oven for 35 minutes. Remember that each oven heats differently so check at 30 minutes. Remove from the oven and let cool. Serve warm or cold. I served mine warm with English clotted cream, but you could serve with vanilla ice cream, whipped cream or plain. Serves 4 to 6
This ridiculously easy Peach Crisp recipe is just peachy. Take advantage of all those delicious peaches out there. Farmers’ markets are a great place to get local peaches or take a day and find a pick your own place.
6 Cups Sliced Peaches
5 Tablespoons Sugar
1/2 Cup Old-Fashioned Rolled Oats
1/2 Cup Packed Brown Sugar
1/4 Cup Unbleached Flour
1 Teaspoon Ground Cinnamon
1/2 Cup Butter
Preheat your oven to 350º F. In a large size bowl combine the peach slices and 5 tablespoons of sugar. Set aside. In a separate large size bowl combine the rolled oats, brown sugar, flour and cinnamon. Cut in the butter. You will want the topping to look like coarse crumbs. Pour the peaches into a rectangle baking dish that holds about 2 quarts. Sprinkle the topping over the peaches and place into the oven. Bake for 50 to 60 minutes until the topping is golden. Remove from the oven and let cool or serve warm. Serve with vanilla ice cream. Serves 6
Have this jam on my Cherry Scones and you’ll be in heaven.
3 1/2 Pounds Rhubarb
1 Pound Peaches
Juice of 3 Lemons
3 Pounds Sugar
2 Tablespoons Minced Fresh Ginger
Wipe and trim the rhubarb. Trim the stalks. Halve them lengthwise and cut crosswise into 1/2 inch pieces. Wash and slice the peaches. In a large bowl, combine the rhubarb, peaches, sugar, lemon juice and ginger. Cover with plastic wrap and refrigerate overnight. The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases. Boil rapidly for 30 minutes. Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface. Cool completely and refrigerate up to 2 weeks or can the jam for longer storage. Makes about 5 pints.
This fruity salsa is a refreshing side to grilled meats and fish.
2 Cups Coarsely Chopped Fresh Blueberries
1 Cup Whole Fresh Blueberries
1/4 Cup Fresh Lemon Juice
3 Tablespoons Chopped Fresh Cilantro
2 Seeded & Minced Jalapeno Peppers
1/3 Cup Diced Red Bell Pepper
1/2 Teaspoon Kosher Salt
Add all of the ingredients to a large serving bowl. Toss well and cover and chill for 6 hours. Makes about 3 cups.
Many people are hesitant to cook with rhubarb. Rhubarb is, botanically speaking, a vegetable, and eaten like fruit. The stalks are best picked when they are young and ready for eating in the spring and early summer. The leaves should be thrown away as they are poisonous.
2 Pounds Pink Rhubarb
2 Ounces Gingerroot
8 Tablespoons Sugar
1 Tablespoon Cornstarch
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
8 Tablespoons Butter
7 Tablespoons Water To Mix
Milk To Glaze
Preheat your oven to 425º F. Trim and thickly slice the rhubarb. Place in a large size bowl. Chop the ginger and add to the sliced rhubarb. In a small size bowl combine the sugar and cornstarch. Add the sugar & cornstarch mixture to the rhubarb mixture. Set aside. In a large size bowl combine the flour, kosher salt and ground ginger. Cut in the butter. Add 7 tablespoons water to make the dough manageable. Roll the dough out to fit the top of the pie plate. Transfer the rhubarb mixture to a 3 cup pie pan. Cover the pie pan with the pastry dough. Crimp and decorate the edges. Brush the pastry with milk. Place onto a baking sheet and bake at 425º F for 15 minutes. Reduce the heat to 350º F and bake for 20 to 30 minutes more until the crust is pale golden and the rhubarb tender. Sprinkle with powdered sugar to serve. Make 1 deep dish pie.
Chutneys are condiments that are made of fruits or vegetables cooked in vinegar, sweetened with sugar or dried fruit and flavored with spices. Chutneys should be smooth and pulpy with a mellow flavor and are best left to mature to blend flavors for at least a couple of weeks. Use as an accompaniment with meats, curries, cheese, savory pies or as a sandwich filling.
6 Peeled & Thinly Sliced Ripe Mangos
1 1/4 Cups Cider Vinegar
1 1/3 Cups Light Brown Sugar
1 1/2 Ounce Peeled & Chopped Fresh Gingerroot
2 Crushed Garlic Cloves
2 Teaspoons Chili Powder
1 Teaspoon Kosher Salt
In a large size saucepan cook the sliced mangoes and vinegar over a low heat for 12 minutes. Stir in the brown sugar, ginger, garlic, chili powder and kosher salt. Turn the heat up to medium high and slowly bring to a boil. Stir well. Turn the heat down to low and simmer for 30 minutes stirring occasionally. Wash one 1/2 pint canning jar in very hot and soapy water. Rinse well. Ladle the hot chutney into the cleaned jar. If you are increasing this recipe then you will need more jars so make sure to plan accordingly. Fill almost to the top of the jar, but leave just a tad bit of room. Wipe the rim of the jar with a clean damp cloth. Place the lid on the jar and close tightly. Place the filled jar(s) into a boiling hot water bath. Remove from the hot water bath and set on a wire rack or towel to cool. Let cool for 12 hours. Store in a cool place until ready to use. Makes 1/2 pint.
Just spoon the filling in the center of the pastry circle and leave a 2 inch boarder around the filling. Gently fold the pastry edge over the filling. Pleat the pastry as necessary to keep it flat against the fruit. Use the parchment to lift the pastry. Sprinkle with cinnamon sugar.
1 Recipe For A Single Crust Pie
1/4 Cup Sugar
4 Teaspoons Unbleached Flour
1/4 Teaspoon Ginger
2 Cups Sliced Plums
1 Tablespoon Lemon Juice
Preheat your oven to 375° F. Prepare the pastry for a single crust pie. On a large piece of lightly floured parchment paper roll the pastry into a 13 inch circle. Slide the paper with the pastry onto a baking sheet and set aside. For the filling you will want to get a large size bowl. Stir together the sugar, flour and nutmeg. Add the slice plums and lemon juice. Toss until well coated. Mound the filling in the center of the pastry. Leave the outer 2 inches uncovered. Fold the uncovered pastry up over the filling. Pleat as necessary. Sprinkle the filling and pastry with the cinnamon sugar. Bake for 50 minutes or until the filling is bubbly and the crust is golden. You may want to cover the edge of the tart with foil the last 10 minutes of baking to prevent overbrowning. Remove from the oven and cool for 30 minutes on the baking sheet on a wire rack. Makes 1 Country Plum Tart and serves 4.