Category: FRUITS

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE yields 2 pans

PUDDING
12 cups combination of torn croissant pieces and sourdough pieces
6 cups half and half
12 LARGE eggs
2 cups VERY ripe mashed bananas (about 6 LARGE)
2 cups sugar
2 tablespoons PURE vanilla
1 tablespoon QUALITY cinnamon
2 cups mini chocolate chips

  • Preheat oven to 350°.
  • Spray 9×13 pans with non-stick cooking spray.
  • Toss bread and croissant pieces with the chocolate chips.
  • Mash bananas.
  • Whisk together the eggs, half and half, sugar, vanilla and cinnamon.
  • Fold in bananas.
  • Arrange bread and croissant mixture loosely in the pans.
  • Pour banana egg mixture evenly over bread pieces.
  • Gently press the the bread into the custard mixture so bread absorbs the custard.

TOPPING
1 1/2 cups toasted chopped walnuts
1 1/2 cups PACKED brown sugar
1/2 cup melted butter

  • In a small bowl combine brown sugar and chopped walnuts.
  • Drizzle butter into brown sugar nut mixture, stirring to mix well.
  • Sprinkle the nut mixture evenly over the bread pieces.
  • Bake 40-45 minutes until golden and cooked through and set well.

SAUCE
1/2 cup maple syrup
1/2 cup PACKED brown sugar

  • In a sauce pan whisk together the maple syrup and brown sugar 5-7 minutes until the sugar is dissolved and mixture ALMOST boils.
  • Remove from heat and serve over warm banana bread.

NOTES:

  • Mash bananas, but leave them a bit chunky.
  • A powdered sugar sprinkle makes a good alternative to the maple sauce if serving for a potluck or buffet.
  • Adding rum soaked raisins gives it a real kick too!

SHORT CUT APPLE PIE CUPCAKES

SHORT CUT APPLE PIE CUPCAKES

yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes

A fun and easy apple pie cupcake recipe made with a spicy cinnamon roll dough, spicy apples and a sweet crumble topping. Is there anything better than the sweet smell of an apple pie baking? I think not.

APPLE FILLING
6 tablespoons unsalted butter
6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
6 tablespoons brown sugar
2 teaspoons QUALITY ground cinnamon (I use red ape)
3/4 teaspoon FRESH ground nutmeg
SCANT 1 teaspoon salt
Juice from LARGE lemon

  • Melt butter in a large skillet over medium-high heat.
  • Add the diced apples and cook 5 minutes or so, tossing occasionally, until they start to soften.
  • Stir in brown sugar, cinnamon, nutmeg and the salt.
  • Cook 5 more minutes, or until tender.
  • Stir in lemon juice.
  • Set aside.

CRUMBLE
6 tablespoons unsalted butter
3/4 cup WONDRA
3/4 cup dark brown sugar
1/4 teaspoon QUALITY cinnamon
1 teaspoon FRESH grated nutmeg
3/4 cup chopped walnuts

  • Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.
  • Grate the butter with a cheese grater over the bowl.
  • With a pastry cutter work the butter in until crumbly.
  • Set aside.

CUPCAKES & ASSEMBLY
3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)

  • Heat oven to 400°.
  • LIGHTLY spray muffin tins with cooking spray.
  • Separate cinnamon roll dough into 24 rolls.
  • Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.
  • Divide the cooled apple filling mixture evenly into muffin cups.
  • Top with the crumble topping.

  • Bake the cupcakes 15 minutes or until bubbly and tops are light brown.
  • Cool in the pan 5 minutes then transfer to a cooking rack.

TOPPING – your choice – store bought or home made is up to you!
Whipped cream
Ice cream
Caramel sauce drizzle

  • Serve the cupcakes with topping of choice.

SHEET PAN PANCAKES

Hubs LOVES pancakes, but they’re not something I can tolerate much anymore so this is a simple recipe that keeps well for reheating too. It’s also simple enough to reduce for a small size.

SHEET PAN PANCAKES
2 1/2 cups WHOLE milk or half & half
2 EXTRA LARGE eggs
1 tablespoon PURE vanilla
2 3/4 cups flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 stick salted butter, melted
2 cups WILD blueberries
butter & syrup, for serving

  • Preheat oven to 425°.
  • Whisk together the flour, baking powder, salt and sugar. Set aside.
  • Whisk together the milk, eggs and vanilla, blending well. Using a blender or hand mixer works well also.
  • Add the flour mixture gradually, blending until smooth.
  • Add half of the melted butter, blending well.
  • Spread half the remaining butter on a sheet pan, swirling to coat the bottom and sides.
  • Pour pancake batter over the butter evenly.
  • Sprinkle with most of the blueberries, reserving a few for garnish.
  • Bake 20 minutes until golden.
  • Brush entire pancake with remaining butter, cut into squares and serve with syrup or powdered sugar.

BALSAMIC MOZZARELLA WATERMELON SALAD

This recipe so SIMPLE, but also EXTREMELY refreshing and with all the textures really yummy too for any summer meal. PERFECT for any BBQ, PICNIC or POTLUCK! BALSAMIC MOZZARELLA WATERMELON SALAD serves 4-6
2 cups cubed seedless watermelon
2 cups marinated mozzarella pearls **(see notes)
3 LARGE green onions, sliced **(see notes)
1/2 cup FRESH chopped parsley or cilantro
1/2 cup FRESH broccoli micro greens
FRESH ground sea salt and black pepper
1/4 cup QUALITY balsamic vinegar
2-3 cups baby greens

  • Toss the watermelon, mozzarella balls, basil or parsley and onions together.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Pour vinegar all over the mixture and gently toss.
  • Chill until ready to sever.
  • Just before serving gently toss with the micro greens and lettuce if using.

NOTES:

  • I like to quarter the mozzarella pearls so they make it into more salad bites.
  • Red onion works well also.
  • The baby greens are great for a crowd where you know you will have no leftovers, but if you want to save any for the next day, the greens get wilty. 😀

FRUITY COLESLAW

Colorful, sweet, crisp, tangy and crunchy make this slaw the PERFECT side for ANY backyard BBQ, picnic or church potluck 🙂

FRUITY COLESLAW
3-4 cups cabbage slaw mix
1 bunch green onions, thinly sliced
1 cup chopped strawberries
1 cup chopped FRESH pineapple
1 cup sugar snap peas, trimmed and halved
1/2 cup chopped dried apricots
1 cup craisins or golden raisins
1 cup cashews or sunflower seeds, optional

SAUCE
1 1/2 cup mayonnaise
1/4+ cup apple cider vinegar
3-4 tablespoons sugar, to taste
FRESH ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • Pour over slaw mixture and toss well.
  • Chill several hours.
  • If using toss sunflower seed or nuts at this time.

WINE MARINATED FROZEN GRAPES

This recipe is an INCREDIBLY light, healthy and easy way to make the perfect tasty treat. It is the PERFECT garnish for any charcuterie board or wine spread.

WINE MARINATED FROZEN GRAPES

3 cups PLUMP green grapes removed from their stems (see notes)
1 – 2 cups QUALITY white wine (see notes)
3 tablespoons white granulated sugar

  • Place grapes in a bowl and cover with wine.
  • Allow to marinate refrigerated for 12+ hours, though I personally recommend 24-48 hours. The longer they sit, the tastier they are.
  • Drain grapes, toss in sugar and freeze AT LEAST 2 hours.

NOTES:

  • This recipe easily converts to red grapes also though you may want to use a red wine of choice.
  • They make the perfect “ice cubes” to keep your wine chilled on a hot summer day if you skip the sugar part. 😀

CHERRY CRUMBLE BARS

CHERRY CRUMBLE BARS

BARS
1 1/2 cups butter, softened
3 cup granulated sugar
1 1/2 teaspoon salt
5 LARGE eggs
1 1/2 teaspoon PURE vanilla extract
1 1/2 teaspoon PURE almond extract
5 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
2 cans (21 ounce) COMSTOCK cherry pie filling (see notes)
1/2 cup brown sugar
1 cup honey nut granola, crushed

  • Preheat oven to 350°.
  • Line a large (12×17) jelly roll pan with aluminum foil. Spray with nonstick spray. Set aside.
  • Cream together butter and sugar, about 1-2 minutes.
  • Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated.
  • Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough.
  • Spread and gently press half the dough into the prepared baking pan.
  • Top with cherry pie filling.
  • To the remaining 1 3/4 cups batter add in the brown sugar and granola pieces.
  • Drop remaining batter in small pieces over the cherry filling.

  • Place pan in the oven and bake for 50-60 minutes or until golden brown.Turn pan halfway.
  • Remove from the oven and place pan on a wire rack to cool completely.
  • Cool completely before glazing.

GLAZE
1 cup powdered sugar
3 tablespoons milk

  • 

Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars.
  • Cut into squares and serve.

NOTES:

  • This recipe works well with apple, lemon and peach also as well as the apple/cherry or apple/blackberry combinations.
  • This can be made in 2 9×13 pans to stretch farther. When I do that I use a 3rd can of pie filling.

GERMAN APPLE PANCAKES

GERMAN APPLE PANCAKES Yield: serves 6

adapted from Ruth Reichl’s recipe

Dousing these apple pancakes in rum and setting them on fire IS optional, but it is not recommended to do so. This dramatic step only enhances the flavor of the caramelized apples so fragrant with cinnamon and nutmeg that you can taste the boozy rolled pancakes before you ever even cut into them.

2 Granny Smith or Honey Crisp apples, peeled, cored, and THINLY sliced
2 tablespoons FRESH lemon juice, plus more for drizzling – 1 LARGE lemon
4 tablespoons unsalted butter, divided
¼ cup PACKED light brown sugar
3/4 teaspoon QUALITY ground cinnamon
LARGE Pinch of FRESH grated nutmeg
3 LARGE eggs
¾ cup all-purpose flour
2 tablespoons sugar
1 tablespoon sanding sugar, plus more for sprinkling
Pinch of kosher salt
1 cup WHOLE milk
¼ cup dark rum or cognac (optional)

  • In a medium bowl, add the apples and 2 tablespoons of lemon juice, tossing to coat.
  • In a medium skillet over medium-high heat, melt 2 tablespoons butter.
  • When the foam begins to subside, stir in the brown sugar, cinnamon, and nutmeg.
  • Add the apples and cook until darkly caramelized and fragrant, 11–12 minutes.
  • Remove from the heat and set aside.
  • In a large bowl, beat the eggs, then whisk in the flour, granulated sugar, and salt until smooth.
  • Add the milk and continue whisking until a thin, smooth batter forms.
  • In a nonstick 8-inch skillet over medium heat, melt 1 teaspoon butter.
  • When the foam begins to subside, pour in ⅓ cup batter, tilting the skillet to coat the entire surface with batter and form a thin pancake. Cook until just set, about 2 minutes.
  • Evenly distribute one-third of the apples over the pancake, then pour another ⅓ cup batter on top, tilting the skillet to coat the surface and the apples with batter.
  • Cook until the edges of the fresh batter have begun to set, 1–2 minutes, then use two wide, offset spatulas to flip the pancake. Continue cooking until the bottom is evenly golden brown, 1–2 minutes more, then turn out onto a large plate.
  • Sprinkle generously with granulated sugar, then roll the pancake up like a jelly roll.
  • Sprinkle with more granulated sugar, and if desired, drizzle with a few drops of lemon juice.
  • Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.
  • In the skillet used to cook the apples, add the rum and remaining 1 tablespoon butter; warm over medium heat.
  • Add the pancakes, spoon the rum mixture over the top, and remove from the heat.
  • Working quickly and carefully, use a gas lighter or a long match to set the pancakes on fire.
  • Shake the skillet gently until the flame goes out, then transfer the pancakes to a large plate.
  • Serve warm.

APPLE PANCAKE

APPLE PANCAKE adapted from MOLLY YEH
1/2 cup dark brown sugar
1/4 cup PURE maple syrup 
2 tablespoons unsalted butter 
1 1/4 teaspoons QUALITY ground cinnamon 
Pinch kosher salt 
1 medium HONEYCRISP or GRANNY SMITH apple, peeled, cored and sliced 1/4 inch (about 1 cup) 
4 LARGE eggs 
2 tablespoons FINE sugar 
1/2 cup buttermilk**
1/3 cup all-purpose flour 
1 teaspoon PURE vanilla 
1/4 teaspoon freshly grated nutmeg
Flaky salt, for finishing 

  • Preheat the oven to 450°.
  • In an 8-inch nonstick skillet (preferably cast iron) over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon of the cinnamon and a pinch kosher salt. Whisk together and whisk to combine.
  • Turn the heat up to medium and bring the mixture to a boil.
  • Allow to boil vigorously for 2 to 3 minutes.
  • Carefully add the apple slices and toss until the apples are fully coated in the caramel mixture.
  • Reduce heat to low and allow mixture to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent.
  • Place the skillet onto a foil, parchment or silpat lined baking sheet to catch any bubbled-over caramel and bake for 5 minutes while you prepare the batter.
  • In a large mixing bowl, beat the eggs and granulated sugar until frothy.
  • Whisk in the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg to combine until no longer lumpy.
  • Remove the pan from the oven.
  • Carefully pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. According to Molly beginning on the sides and working inward gives the pancake better structure and will also ensure that the pancake “souffles” evenly.
  • Place pan back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark.
  • Remove from the oven and allow to settle for a minute or two.
  • Carefully invert on a plate.
  • Sprinkle with flaky salt and serve immediately.

**NOTE: Buttermilk can be made by using a combination of whole milk and vinegar.

STRAWBERRY CAKE

I needed a birthday cake for a friend’s birthday yesterday. SHHHH!!!! it’s a secret for later today. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we’ve arranged for a dozen or so friends to pop in for a little get together. In case you hadn’t guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It’ll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
1-2 cups sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH-preferably or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

  • Preheat oven to 350°.
  • Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
  • In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
  • Beat in eggs one at a time, mixing well after each egg.
  • Add puree and vanilla, blending well.
  • Combine flour and baking powder.
  • Add the flour and milk alternately to the batter beginning with flour and ending with flour.
  • Pour into prepared pans.
  • Bounce pans to remove air bubbles.
  • Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  • Cook pans on a wire cooling rack for 8-10 minutes.
  • Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

  • Using an electric mixer, cream all ingredients together until smooth. 
  • Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.

MAGIC COBBLER aka FLOATING FRUIT CAKE

I was given the original recipe many years ago by a woman I worked with. It was delicious, but it used a box mix and canned peaches so and I wanted to update it to a scratch recipe using fresh fruits when possible.

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit. My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

MAGIC COBBLER aka FLOATING FRUIT CAKE updated

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed and drained well
1/2 cup sugar
1 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla

  • In a large mixing bowl toss peaches with vanilla, sugar and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

  • Preheat oven to 300°.
  • Spray 9×13 baking dish with non-stick cooking spray and set aside.
  • In another large mixing bowl whisk together the butter, flour, sugar, baking powder, salt and milk.
  • Pour batter into prepared pan.
  • Layer evenly with peach slices.
  • Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

NOTE: When taking this out of the pan for serving you can easily turn it into this cute little trifle.

PINEAPPLE CHERRY CRUMBLE

This is basically the scratch version of the ever popular dump cake of the 1980’s which is basically a cobbler made by dumping fruit fillings into a pan and then literally dumping a cake mix on top followed by a drizzled butter and then baked.

PINEAPPLE CHERRY CRUMBLE

FILLING
1 LARGE can crushed pineapple or 2 cups FRESH small chopped pineapple
1 LARGE can COMSTOCK tart pie cherries

  • Stir together the pineapple and cherries. Set aside.

CRUMBLE
1 3/4 cups all purpose flour
1/2 cup instant oats
1/2 cup flaked coconut
1/2 cup SMALL chopped walnuts
1 cup butter, softened at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon sea salt

  • Preheat oven to 375°.
  • Mix flour, oats, walnuts, coconut, sugar, brown sugar and salt in a large mixing bowl.
  • Using a pastry cutter and/or your hands cut in butter until you have a small coarse crumble.
  • LIGHTLY spray the bottom of a 9×13 baking dish with non-stick cooking spray.
  • Pour pineapple and cheery mixture into the bottom and smooth out.
  • Spread crumble evenly over the pineapple cherry layer.
  • Bake 30-35 minutes until fruit is bubling and the crumble is a golden brown.