Category: FRUITS

FARM APPLE aka DANISH SLAB PIE ~ BLOG 366.32

FARM APPLE aka DANISH SLAB PIE
2 1/2 cups AP flour
1 teaspoon salt
1 cup COLD butter, cut into cubes
1 LARGE egg, separated
2/3 cup COLD water
1 cup cornflakes
8 LARGE apples, peeled cored and sliced (10 cups) (see note)
Juice of 1 LARGE lemon
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg

  • Preheat oven to 375°.
  • Stir together flour and salt in a large bowl.
  • With a pastry blender cut butter into flour until coarse crumbs.
  • Beat egg white in a small bowl until frothy. Set aside.
  • Beat egg yolk in another small bowl. Add water whisking to blend.
  • Gradually add egg yolk mixture into the flour mixture until dough can be packed into a ball.
  • Divide ball into halves.
  • On a lightly floured surface roll half the dough into a 10-14 rectangle.
  • Transfer dough to a shallow 9×13 baking sheet, pressing into shape.
  • Sprinkle cornflakes evenly over crust.
  • Toss apples with lemon juice and then drain well.
  • Toss apples with sugars, cinnamon and nutmeg.
  • Scatter apples evenly over cornflakes.
  • Roll remaining dough into a similar rectangle and lay over top of apples, tucking in the edges to seal.
  • Brush top with beaten egg white.
  • Bake 1 hour until golden brown and apples are tender.

GLAZE
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1/2 teaspoon PURE vanilla or almond extract

  • Whisk ingredients together until smooth.
  • Brush over warm crust.
  • Cool COMPLETELY in pan on wire rack before cutting into pieces.

NOTE:

  • If using frozen apples, thaw and drain well. Toss with 4 tablespoons of flour before adding the cinnamon and nutmeg.
  • You can easily substitute quick cooking oats for the cornflakes.
  • You can heat each slice for a few seconds in the microwave and add a scoop of vanilla bean ice cream for a treat.

FRUIT (BLACKBERRY) PIE BARS ~ BLOG 365.307

We live in blackberry country and have a blackberry festival every year. You can find recipes for all things blackberry abound this time of year. A neighbor shared these bars and recipe with me and I instantly fell in love.

FRUIT (BLACKBERRY) PIE BARS

CRUST & TOPPING

2 cups all purpose flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

  • Preheat oven to 350°.
  • Grease a 9×13 baking pan.
  • Whisk together the flour, sugar and salt.
  • Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
  • Reserve 1 1/2 cups for topping.
  • Press the remaining mixture into the bottom of the pan and bake 12 minutes.
  • Cool 10-15 minutes.

FILLING

4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
3/4 cup flour
pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract
32 ounces FRESH or frozen blackberries, thawed and drained well

  • Whisk eggs in a large bowl until smooth.
  • Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
  • Gently fold in berries and spoon the mixture evenly over the crust.
  • Crumble remaining crust mixture evenly over the berry layer.
  • Bake 45-55 minutes or until cooked through.
  • Cool COMPLETELY before cutting.

NOTES:

  • These are VERY thick bars and baking time may vary depending on the fruit you use.
  • These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
  • I HIGHLY recommend non-seeded fruits.
  • If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀

BAKED PINEAPPLE CASSEROLE ~ BLOG 365.229

BAKED PINEAPPLE CASSEROLE
2 LARGE cans pineapple chunks, drained – save juice for a cocktail 😀
1 LARGE can crushed pineapple, also drained reserving 1/4 cup of juice
1/3 cup sugar
1/3 cup flour
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded white cheddar cheese
1/4 teaspoon kosher salt
1 sleeve RITZ crackers, crushed
1/4 cup butter, melted

  • Preheat oven to 350°.
  • Lightly spray 2 quart baking dish with non-stick cooking spray.
  • In a large bowl combine sugar, flour, salt, cheeses, pineapple, most of both cheeses and reserved juice until well mixed.
  • Add crushed crackers to melted butter and mix well before folding into pineapple mixture.
  • Pour into prepared baking dish.
  • Top with remaining cheese.
  • Bake 30-35 minutes until golden and bubbly.
  • Serve warm.

CRUNCHY FRUIT CRISP ~ BLOG 365.220

This is one of those go to granny recipes that every southern lady has made for eons. Always reliable and works with any fruit or fruit combination.

CRUNCHY FRUIT CRISP
2 cups Bisquick baking mix
2/3 cup sugar
3/4 teaspoon QUALITY cinnamon
1 JUMBO egg, lightly beaten
1/3 cup butter, melted
2 cups chopped or sliced FRESH fruit

  • Preheat oven to 400°.
  • Grease 9 inch baking dish.
  • Whisk together the bisquick baking mix, sugar and cinnamon.
  • Add melted butter and egg, stirring JUST until incorporated.
  • Spread two-thirds of dough into baking dish.
  • Arrange fruit pieces over dough.

1/3 cup PACKED brown sugar

  • Add brown sugar to remaining dough until crumbly.
  • Crumble Over fruit.
  • Bake 30 minutes or until fruit is tender and top is crispy and golden.

STRAWBERRY CHICKEN SALAD ~ BLOG 365.213

This recipe has 2 choices for dressing depending on your mood 😀 One is creamy and the other more citrusy and tart.

STRAWBERRY CHICKEN SALAD
SALAD
2-3 cups rotisserie chicken pieces**
2 cups torn Napa cabbage
2-3 cups torn romaine lettuce
2 cups chopped and sliced strawberries
1 LARGE orange, peeled and chopped large
1 LARGE bunch green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Place lettuce on a platter and top with the chicken pieces, strawberries, onions and orange pieces OR toss all together based on your preference.

YOGURT DRESSING
1/3 cup plain yogurt
2 tablespoons Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

  • Whisk together the yogurt, mayonnaise, vinegar, honey, FRESH ground sea salt and black pepper.
  • Drizzle dressing over salad and serve immediately.

VINAIGRETTE DRESSING
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.

NOTES: During the summer it’s tasty to change up the rotisserie chicken pieces for grilled chicken breast pieces.

VANILLA CHERRY CAKE ~ BLOG 365.122

An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

  • 
Preheat oven to 350°. 

  • Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
  • Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

  • Spread cherry pie filling on top of batter.
  • Drop the remaining batter by spoonfuls on top of the pie filling layer. 

  • Stir together the sugar and the cinnamon.
  • Sprinkle over top of cake.
  • Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
  • Lightly glaze if desired.
 I used a cream cheese glaze.
  • Serve warm or cooled.

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE ~ BLOG 365.6

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE

1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.

CRANBERRY ORANGE BREAD

CRANBERRY ORANGE BREAD
Cranberry orange bread is a go to fall favorite for us with its FRESH cranberries and sweet orange glaze. It also makes a wonderful neighbor gift during holiday times.


3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
Zest of 2 LARGE oranges
1 1/2 cups buttermilk
1 cup neutral oil
4 LARGE eggs, lightly beaten
2 tablespoons FRESH orange juice
1 teaspoon PURE vanilla extract (see notes)
2 cups FRESH cranberries, halved
½ cup chopped walnuts (Optional)

  • Preheat oven to 350°.
  • Spray two 9×5 loaf pans with cooking spray and set aside.
  • In a large bowl add sugar and orange zest, stirring well to combine.
  • Add flour, salt, and baking powder, stirring to combine.  Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
  • Fold in the halved cranberries and walnuts if using.
  • Pour batter into prepared pans.

 

  • For regular sized loaf pans, bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on wire rack.
  • For mini loaves, bake for 35 to 45 minutes. Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife.
  • For muffins, bake for 15 to 20 minutes. Cool 10 minutes before removing from pan. Let cool completely on wire rack.

GLAZE
1 1/2 cups powdered sugar
2 tablespoons FRESH orange juice
1 1/2 teaspoons orange zest
Powdered sugar, for dusting (Optional)

  • In a small bowl, combine powdered sugar, orange juice, and orange zest.
  • Whisk until smooth.
  • Drizzle the glaze over the bread.
  • Dust with the powdered sugar if desired.

NOTES:

  • If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking. 
  • I make my own vanilla so often have great complimentary flavors. This batch was made with a coconut pineapple vanilla.

STORING – Wrap in plastic wrap and store 2-3 days at room temperature.

FREEZING – This cranberry bread freezes beautifully.  Cool completely, Wrap well in plastic and ziploc bag.  Freeze for up to 3 months.  Thaw at room temperature.

BANANA FRENCH TOAST ROLL UPS

BANANA FRENCH TOAST ROLL UPS Serves 4-5

Deliciously sweet for breakfast or brunch. Crispy on the outside, sweet and creamy on the inside.

10 slices sandwich bread
3 bananas sliced in half and then sliced thinly
3-4 tablespoons butter
1 tablespoon brown sugar
2 LARGE eggs
3 tablespoons milk
1 teaspoon PURE vanilla
1/4 cup sugar
1 teaspoon QUALITY cinnamon
powdered sugar
PURE maple syrup

  • Heat a non-stick pan over medium heat and melt 1-2 tablespoons of the butter.
  • Add sliced banana and brown sugar, sautéing until golden and mushy.

  • In a bowl combine remaining sugar with cinnamon and set aside.
  • In another bowl beat eggs with the milk and vanilla. Set aside.

  • Remove the bread crust, and flatten the slices with a rolling pin or a glass.
  • Spread 1-2 tablespoons of the banana mixture along one edge of the bread.
  • Brush the other side with the prepared egg wash.
  • 
Gently, but tightly roll up the bread around the banana mixture and seal to make a roll. Continue with the remaining bread.

  • Melt another tablespoon of butter in a pan.
  • Coat the banana rolls in the egg mixture and place seam side down, cooking 3-4 at a time, turning a quarter of turn each time until all sides are cooked and browned nicely.
  • Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
  • Roll cooked roll ups in the cinnamon sugar mixture or dust with powdered sugar immediately.
  • Serve warm with PURE maple syrup if desired.


FRUIT CRUMBLE BARS

FRUIT CRUMBLE BARS adapted from Mary Berg

Yield: 9 + servings

These are a quick and easy recipe for crumb bars made with a buttery coconut crumble topping and sweet fruit filling. It’s a perfect!

2 cups (270 grams) flour
1/2 cup (60 grams) rolled (old fashioned) oats
1/4 cup (25 grams) unsweetened desiccated coconut
1/2 cup (100 grams) packed brown sugar
3/4 teaspoon (3 grams) kosher salt
1/2 cup (250 milliliters) coconut oil, melted
1/4 cup butter, melted
1 1/2 teaspoons (2 1/2 milliliters) PURE vanilla extract
1 cup (370 grams) cherry jam or flavor of choice – see note

  • Preheat to 350°.
  • Adjust oven rack to the lower third of the oven.
  • Lightly grease a 9 inch square baking pan with nonstick cooking spray.
  • Line the bottom and sides with parchment paper.
  • Mix together the flour, oats, coconut, brown sugar and salt to combine.
  • Pour the melted coconut oil, melted butter, and vanilla extract over the oat mixture, mixing with a hand mixer JUST until combined.
  • Press two thirds of the dough into the bottom of your prepared baking pan.
  • Spread an even layer of jam over the oat layer.
  • Squeeze and crumble the remaining dough EVENLY into small crumble pieces over top the jam.
  • Bake 30-35 minutes until golden brown and the jam is bubbling.
  • Allow the bars to cool COMPLETELY before lifting out of the pan and cutting into squares.

NOTE:

  • Strawberry, apricot, peach, , blueberry, blackberry, raspberry or even apricot pineapple preserves all work really well.
  • You can also substitute cherry pie filling in a pinch. If you do, try to get more fruit and less glaze.

STONE FRUIT TOMATO SALAD

STONE FRUIT TOMATO SALAD serves 6-8

DRESSING
1 tablespoon lemon juice
1 tablespoon champagne vinegar
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste

  • Whisk together the lemon juice, vinegar and oil.
  • Season to taste with FRESH ground sea salt and black pepper. Set aside.

SALAD
2 peaches, chopped
3 plums, chopped
1 1/4 cups halved grape tomatoes
1 cup halved cherries
1 garlic clove, minced
1/4 cup FRESH chopped parsley
3 LARGE green onions, sliced thin

  • In a large bowl toss together everything above.
  • Drizzle with dressing, tossing to coat well.
  • Let stand 5 minutes.

LEMON DROP CAKE

This makes quite a large cake, but is quite versatile to change the shape, layers or even makes as cup cakes.

LEMON DROP CAKE
CAKE
6 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cup unsalted sweet cream butter, softened to room temperature
1 3/4 cups sugar
4 LARGE eggs
2 teaspoon PURE vanilla extract
3/4 cup buttermilk
1/4 cup Limoncello
1 tablespoon lemon zest
1/3 cup FRESH lemon juice

  • Preheat oven to 350°.
  • Spray 3 – 9inch round cake pans with non-stick baking spray
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a standing mixer, beat the butter and sugar together until creamy.
  • Add eggs and vanilla extract until combined.
  • Add the dry ingredients on low speed JUST until combined.
  • With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix again JUST until combined.
  • Pour batter evenly into cake pans.
  • Bake 20-25 minutes or until the cakes are baked through.

LEMON BUTTERCREAM
3 cups unsalted sweet cream butter, softened
6 cups powdered sugar
2 tablespoons lemon zest
3 teaspoons FRESH lemon juice
3-6 tablespoons heavy whipping cream
Lemons, thinly sliced for toppings (see notes)

  • Using a standing mixer, cream together ALL of the ingredients until stiff and smooth peaks form.
  • Slice a thin layer off the tops of the cakes to create a flat surface.
  • Place 1 cake layer on your serving plate.
  • Evenly cover the top with about 1 cup of frosting.
  • Top with 2nd cake layer and evenly cover the top with another cup of frosting.
  • Top with the third cake layer.
  • Spread the remaining frosting all over the top and sides.
  • Scoop remaining frosting into a large piping bag fitted with a star tip and pipe dollops all over the cake.
  • Pipe larger dollops of frosting onto the top of the cake. (see notes)
  • Place the sliced lemons in between the larger dollops

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

NOTES:

  • When you have time, candy some lemons for decorations as an extra treat!
  • You can save any additional frosting for another use if you don’t want to do a bunch of extra decorating.
  • For a simply iced cake, sheet cake or cup cakes cut this recipe in half.