STRAWBLACKBERRY SHORTCAKE TOPPING
1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar
- Toss Together and marinate several hours.
- Serve over shortcake.
before & after – I change to a serving bowl as the baking bowl gets pretty sticky.
1/2 cup sugar
scant tablespoon small bead tapioca
1/2 teaspoon cinnamon
1/4 cup apricot pineapple jam
1-2 tablespoons golden raisins
- Wash and core apples (slice off bottom if need be so apple sits flat.
- In a small saucepan combine other ingredients and bring to a boil.
- Pour evenly over apples.
- Bake 45 minutes or until fork tender.
- Cool slightly.
- Best served with a scoop of vanilla ice cream.
1 tablespoon butter
- Peel and core apple.
- Slice into thin rings.
- Melt butter in skillet over medium high heat.
- Add apple rings.
- Cook until soft and golden brown.
- Drain on paper towels.
- Sprinkle with coarse salt.
- Cool & Eat.
BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got the pineapple portion of this recipe from my cousin Jenn
, and it quickly became our family favorite. During the summer I add fresh berries to “spice” it up a bit in flavor and color. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
- Preheat oven to 350°.
- Place pineapple in the bottom of a greased 13 x 9 pan.
- Sprinkle blackberries over pineapple.
- In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
- Cook until thick.
- Pour over the pineapple and bake 20 minutes.
- Top with marshmallows and return to oven until golden.
HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water
- In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
- Wash, core, peel and chop apples.
- Add water to sauce pan and stir in sugar until dissolved.
- Add cinnamon and mix well.
- Add apples and cook over medium heat until until apples are tender and mush easily.
- Mush to desired consistency.
- Remove from heat.
- Cool and chill.
- Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.
They serve up great for a Sunday brunch buffet.
6 eggs, beaten
2 tablespoons water
1/2 teaspoon salt
3 tablespoons brown sugar
2 ounces cream cheese, cut into eight 2 inch cubes
2 cups sliced blackberries
- Preheat oven to 375 degrees.
- Spray 8 ramekins with PURE.
- Beat together eggs, water, and salt.
- Fill ramekins 2/3 full with egg mixture.
- Top each one with a cream cheese cube.
- Evenly sprinkle brown sugar on top of each ramekin.
- Top each one with blackberries.
- Bake 15 minutes or until brown sugar is melted and eggs are set.
- Slide out of ramekins (if you want), dust with powdered sugar and the rest of the blackberries.
In today’s world there are more conveinence foods than the average person can count. Every can, jar, bottle, tube or frozen container is full of preservatives, additives or some form of chemical. As most of you know I DO NOT do any of the above. Our entire meals are made from scratch, a fact that according to my oncologist saved my life. So it’s no wonder I love simple, old recipes! This picture does NOT do this recipe justice!
10 Honey Crisp apples, washed, peeled, cored and chopped
1 1/2 cups sugar
1 1/2 tablespoons pumpkin pie spice
2 lemons, juiced
2 tablespoons butter
- Combine all ingredients in a stock pot*.
- Bring to a slow simmer.
- Simmer 2 hours +/- stirring regularly.
- Simmer until apples are translucent.
I like the applesauce warm, but it’s great warm or cold!
*I like to use a large, but shirt stock pot so more of the applesauce touches the pan.
What better way to celebrate the fourth than with a good old fashioned apple pie? Nope, the perfect combination is apples and blackberries – sweet and tangy. Your taste buds will be in HEAVEN.
1 cup blackberries, halved
2 apples peeled and sliced thin (I use Pink Ladies)
1 cup whole milk
1 cup self-rising flour
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar
- Pre-heat oven to 350 degrees.
- Mix together the fine sugar and flour.
- Whisk in the milk.
- Whisk in 1/2 cup melted butter.
- Pour into well greased bowls or baking dish.
- Distribute alternately apples and berries evenly on top of batter.
- Mix 2 tablespoons melted butter with brown sugar until crumbly.
- Sprinkle on tops.
- Bake 45-60 minutes until golden and toothpick comes out clean.
GLAZED APPLES IN CARAMEL SAUCE
4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins
- Preheat oven to 375 degrees.
- Peel and core apples.
- Slice each apple horizontally into 5 or 6 slices.
- Place apples in a 9×9 baking dish.
- Sprinkle 1 tablespoon of raisins into each apple.
- Melt butter and whisk in the Kahlua’.
- Drizzle over the apples.
- Bake uncovered 45-60 minutes until fork tender.
- Baste every 15 minutes.
1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt
- In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
- Bring to a boil over medium heat, stirring until sugar is completely dissolved.
- Boil without stirring until mixture turns golden.
- Remove from heat.
- Slowly stir in the cream.
- Let cool.
- To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.
Fill a large bowl full of cool water. Score the tough outside peel with the blade of a pairing knife. Pull apart the peel to expose the inside chambers. Place the opened pomegranate in the bowl and separate the seeds from the pulp and internal membranes. As you seperate the seeds you will notice that the pulp floats and the seeds sink. Simply remove the floating pulp and drain the water from the seeds.
Remember to wear an old shirt or apron because pomegranate juice stains!
For a 9-inch crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) of butter, cold and cubed
- 1/4 cup ice water
For one 9-inch galette
- 3/4 pound fresh apricots, pitted and chopped
- 1/2 pound fresh cherries, pitted
- 2 tablespoon cornstarch
- 1/4 cup sugar + more for sprinkling
- Juice of half a lemon
Ingredients for Assembly
- Cut butter into small cubes and place in the freezer for 15 minutes.
- Preheat your oven to 400 degrees.
- Pulse flour, sugar and salt in a food processor.
- Add butter and pulse until it resembles a coarse meal.
- Gradually add ice water and pulse until the dough forms a coarse meal.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- Flatten into a circle; wrap individually in plastic.
- Refrigerate dough for at least an hour.
- Remove dough from refrigerator; place on floured work surface.
- Using a rolling pin, roll out the dough into a rough 11-inch circle.
- Trim the edges to a clean circle with a pairing knife.
- Transfer the circle to a baking sheet or pizza pan lined with parchment paper.
- Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough.
- Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice.
- Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside.
- Fold up and pleat the dough over the top of the fruit, leaving the center uncovered.
- Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar.
- Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly.
- Remove from oven and transfer to a cooling rack immediately.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted. Just add apricots!