Fruit

Victoria’s Peach Jam

September 13, 2012

Victoria's Peach Jam

I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.

INGREDIENTS

4 Cups Peeled & Finely Chopped Peaches

7 Cups Sugar

1/4 Cup Lemon Juice

3 Ounces Liquid Fruit Pectin

In a large heavy pan combine the peaches, sugar and lemon juice.  Heat over a medium high heat until the mixture comes to a boil.  Stir constantly to dissolve the sugar.  Add the liquid pectin.  Bring to a full boil.  Boil hard for 15 minutes.  Remove from the heat and quickly skim off the foam with a spoon.  Ladle at once into hot, sterilized half pint canning jars.  Leave a 1/4 inch headspace.  Wipe the jar rims and adjust the lids.  Process in a boiling water bath for 5 minutes.  Remove the jars and cool on racks.  Makes 7 half pints. 

Apple Dumplings

September 8, 2012

Apple Dumplings

It’s apple season so let’s make Apple Dumplings. 

INGREDIENTS

2 Cups Water

1 1/4 Cups Sugar

1 Teaspoon Ground Cinnamon

1/2 Cup Butter (Cut Up)

2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

2/3 Cup Shortening

1/2 Cup Half & Half

2 Tablespoons Chopped Raisins

2 Tablespoons Chopped Walnuts

1 Tablespoon Honey

3 Tablespoons Sugar

1/2 Teaspoon Ground Cinnamon

6 Green Apples

2 Tablespoons Butter

Preheat your oven to 350° F.  You will want to make the sauce first.  In a medium size pan combine the water, the 1 1/4 cups sugar and 1 teaspoon ground cinnamon.  Bring the mixture to a boil and then reduce the heat.  Simmer for 5 minutes.  Finally add the 1/2 cup butter, stir, remove from the heat and set aside.  Next you will want to make the pastry.  In a medium size bowl combine the flour and salt.  Cut in the shortening until the pieces are pea size.  Do this using either a fork or a pastry blender.  Sprinkle 1 tablespoon of the half & half over part of the flour mixture.  Gently toss with a fork.  You will now push the moistened dough to the side of the bowl.  Repeat moistening the dough with another tablespoon of half & half.  Repeat until all of the dough is moistened.  You may not need to use the entire 1/2 cup of half & half.  Form the dough into a ball.  On a lightly floured surface, roll the dough to an 18×12 inch rectangle.  Cut into six 6 inch squares.  In a small bowl combine the raisins, walnuts and honey.  In a separate bowl stir together 3 tablespoons of sugar and 1/2 teaspoon of the ground cinnamon and set aside.  Core and peel the apples.  Place an apple on each pastry square.  Fill the apples with the raisin mixture.  Sprinkle with the sugar & cinnamon mixture.  Dot each with a 1 teaspoon of butter.  Moisten the edges of pastry squares with water.  Gather the corners around the apples.  Pinch to seal.  Place the dumpling in a 13x9x2 inch baking pan.  Heat the sauce, again, to boiling and then pour over the dumplings.  Bake (uncovered) for 1 hour.  You will want the apples to be tender and the pastry to be golden.  Spoon the sauce over the warm dumplings and serve.  Serves 6

Applesauce

August 7, 2012

Applesauce

Most of the apples that you use for cooking will work for canning and freezing.  The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan.  Stay away from soft varieties like Red Delicious and those with bruises. 

INGREDIENTS

8 Pounds Apples

2 Cups Water

1/4 Cup Strained Fresh Lemon Juice

1 1/4 Cups Sugar

Wash, core and quarter your apples.  In a large heavy pot combine the apples, water and lemon juice.  Bring to a boil and then reduce the heat.  Simmer, with the lid on, for 30 minutes until the apples are very tender.  Make sure to stir often.  Press the apples through a food mill or sieve.  Return the pulp to the pot and throw away the skins.  Stir in the sugar.  Add a bit more water if you need to for your desired consistency and bring to a boil.  Spoon the hot applesauce into hot, sterilized pint canning jars.  Make sure to leave 1/2 inch headspace.  Wipe the jar rims and adjust the lids.  Process in a boiling water canner for 15 minutes.  Remove the jars from the hot water and cool on wire racks.  Makes 6 pints.

Raspberries, Peaches & Plums OH MY

July 27, 2012

Raspberries, Peaches & Plums OH MY

Stone fruits are now at their juiciest and most fragrant. And who can resist raspberries?!  Celebrate them in this sweet and delicious cake.

 

INGREDIENTS

5 Large Peeled & Sliced Peaches

4 Sliced Plums

1 Cup Raspberries

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Softened Butter

1 1/2 Cup Sugar

3 Eggs

3/4 Cup Milk

1 Tablespoon Vanilla

 

Preheat your oven to 350° F.  In a large bowl combine the sliced peaches and plums.  Keep the raspberries separate.  In a medium size bowl combine the flour, baking powder and salt.  In a separate large bowl combine the softened butter, sugar, eggs and vanilla.  Begin by beating in half of the flour mixture.  Alternate with beating in half of the milk.  Add the rest of the flour and beat for 20 seconds.  Finish with beating in the rest of the milk and beat for 30 seconds.  Scrap the sides of the bowl to incorporate any remaining flour.  Prepare a large glass or ceramic baking pan by greasing.  Pour the batter into the baking pan.  Scatter the peaches, plums and raspberries on top of the batter.  The fruit will sink in a bit.  Bake on the middle oven rack for 50 minutes.  Check to see if the cake is done by inserting a toothpick.  If you need to bake a bit longer go ahead, but make sure not to overcook this cake.  Remove from the oven and let cool.  You can frost this cake if you wish, but I think that it can stand on its own.  Slice and serve.  Serves 10

Peach Crisp

July 17, 2012

Peach Crisp

I came across a beautiful stack of organic peaches and ended up buying way too many.  They were so juicy and flavorful, but I just couldn’t eat them all so I decided to make a peach crisp.  The secret to my peach crisp is crystallized ginger.  It just adds a nice little something with each bite. 

INGREDIENTS

8 Large Sliced Peaches

1/4 Cup Light Brown Sugar

4 Tablespoons Unbleached Flour

1 Teaspoon Ground Cinnamon

1/4 Cup Crystallized Ginger

Topping

1/2 Cup Old Fashioned Oats

1/2 Cup Unbleached Flour

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

1/2 Teaspoon Ground Cinnamon

12 Tablespoons Cold Butter

Preheat your oven to 350° F. Pour the peaches into a large glass baking dish. In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour, crystallized ginger and 1 teaspoon ground cinnamon. Pour the mixture over the peaches and gently mix. For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl. Cut in the butter until the mixture looks like coarse crumbs. You can achieve this by using either a pastry blender or two forks. Sprinkle the topping over the peaches and bake in the oven for 50 minutes until your crisp is bubbly around the edges. Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream. Serves 6

Strawberry Milkshakes

July 5, 2012

Strawberry Milkshakes

It’s hot out and time for a good old fashioned Strawberry Milkshake! 

 

INGREDIENTS

1/2 Pound Fresh Strawberries

3 Tablespoons Sugar

1 Teaspoon Vanilla Extract

1 Pint Good Quality Vanilla Ice Cream

1/2 Cup Milk

 

Hull and slice the strawberries.  Place the sliced strawberries in a medium size mixing bowl.  Add the sugar and vanilla extract.  Stir to combine and let sit out for 1 hour.  In a food processor or mixer place the strawberry mixture, ice cream and milk and blend until smooth.  Pour into glasses and serve immediately.  Serves 2

 

Victoria’s Blueberry Crisp

July 4, 2012

Victoria’s Blueberry Crisp

This is a great dessert to make while blueberries are in season.  If you bring my blueberry crisp to a picnic or potluck you are sure to be a big hit.

INGREDIENTS

4 Cups Fresh Blueberries

1/4 Cup Light Brown Sugar

4 Tablespoons Unbleached Flour

1 Teaspoon Ground Cinnamon

 

Topping:

1/2 Cup Old Fashioned Oats

1/2 Cup Unbleached Flour

1/2 Cup Light Brown Sugar

1/4 Cup Sugar

1/2 Teaspoon Ground Cinnamon

12 Tablespoons Cold Butter

 

Preheat your oven to 350° F.  Pour the blueberries into a 9 inch glass baking dish.  In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour and 1 teaspoon ground cinnamon.  Pour the mixture over the blueberries and gently mix.  For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl.  Cut in the butter until the mixture looks like coarse crumbs.  You can achieve this by using either a pastry blender or two forks.  Sprinkle the topping over the blueberries and bake in the oven for 50 minutes until your crisp is bubbly around the edges.  Serve warm with vanilla ice cream.  Serves 6

Saturday Morning Blueberry Pancakes

June 30, 2012

Saturday Morning Blueberry Pancakes

Weekends are made for pancakes.  My Saturday Morning Blueberry Pancakes are easy to make and are absolutely delicious! 

INGREDIENTS

1 1/2 Cups Unbleached Flour

2 1/2 Teaspoons Baking Powder

3/4 Teaspoon Kosher Salt

1 Beaten Egg

1 Cup Milk

1 Teaspoon Vanilla Extract

3 Tablespoons Olive Oil

1 Pint Washed & Stemmed Blueberries

 

In a large bowl combine the flour, baking powder and salt.  In a separate bowl mix the egg, milk, vanilla and olive oil.  Pour the wet mixture into the dry ingredients and stir only enough to moisten the dry ingredients. Add the blueberries. Do NOT beat the batter or the pancakes will be tough.  For thinner pancakes add more milk and lightly mix.  Cook on a hot skillet or griddle that has been lightly oiled with olive oil.  Turn the pancakes only once.  Serve with your favorite syrup.  Makes 12 five inch pancakes. 

Mixed Berry & Sour Cherry Cobbler

May 15, 2012

Mixed Berry & Sour Cherry Cobbler

 

I cannot tell you how delicious this cobbler was!  It was the perfect ending to a beautiful Sunday meal.  For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries.  The combination turned out fabulous. 

 

INGREDIENTS

Filling:

8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)

2 Pounds Pitted Sour Cherries

3/4 Cup Sugar

2 Tablespoons Finely Ground Instant Tapioca

1/2 Teaspoon Kosher Salt

1/4 Cup Orange Juice

 

Crust:

1 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

8 Tablespoons Unsalted Butter

1 Cup Sugar

2 Eggs

1 Teaspoon Vanilla Extract

 

Preheat your oven to 350° F.  Grind the tapioca in a coffee grinder and set aside.  The tapioca will thicken the juices so that the cobbler isn’t thin. 

For the filling:  In a large size bowl toss together the berries, cherries, 3/4  cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice.  Transfer to a large glass baking dish (at least 2 1/2 quarts). 

For the crust:  Combine the flour, baking powder and salt in a small bowl.  Set aside.  Cream together the butter, sugar, eggs and vanilla in a large size bowl.  Slowly beat in the flour mixture until a moist dough forms.  Spoon the dough over the filling. 

Bake the cobbler for 1 1/4  hours until the juices are thick and bubbly and the topping is golden brown.  Remove from the oven and cool on a wire rack for 1 hour.  Serve with vanilla ice cream.  Serves 12

 

Mother’s Day Breakfast Cobbler

May 12, 2012

Mother’s Day Breakfast Cobbler

 

Don’t be afraid to make this fruit dessert for Mother’s Day breakfast.  Serve it with a scoop of plain yogurt on the top.  Everyone loves this breakfast treat. 

 

INGREDIENTS

1 Cup Unbleached Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 1/4 Teaspoons Ground Cinnamon

4 Tablespoons Chilled Unsalted Butter

1/4 Cup Room Temperature Honey

1/2 Cup Milk

1 Pound Ripe Plums (Split In Half & Pitted)

3 Tablespoons Light Brown Sugar

3 Tablespoons Wheat Germ

Plain Yogurt For Serving

 

Preheat your oven to 375° F.  Lightly butter and flour a medium size glass baking dish.  Whisk together the flour, baking powder, salt and 1 teaspoon of the cinnamon in a large size bowl.  Using a hand held pastry blender or two forks cut 3 tablespoons of the butter into the mixture until it is all crumbly.  In a small size bowl whisk together the honey and milk.  Add all at once to the dry ingredients.  Stir to combine all of the dry ingredients.  The spread the batter into the prepared baking pan.  Using a knife score an X through the skin of each plum half.  Arrange the plums skin side up in a single layer over the batter.  Mix the brown sugar, wheat germ and remaining 1/4 teaspoon cinnamon in a small bowl.  Cut in the remaining 1 tablespoon butter to form a cumbly topping.  Sprinkle the topping over the plums.  Bake for 30 minutes until the center of the cobbler is set and the topping is nicely browned.  Remove the cobbler from the oven and cool in the pan for 10 minutes.  Slice into wedges and serve topped with plain yogurt.  Serves 4

 

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