Category: FRUITS

BAKED PINEAPPLE CASSEROLE

This is an oldie, but goodie right out of the grandma archive of recipes. I bet most of you have the ingredients right in your pantry.  The pineapple cooks up through the cracker crumbs and bonds with the cheese creating a ‘stuffing’ like texture.

BAKED PINEAPPLE CASSEROLE
2 large cans crushed pineapple DO NOT DRAIN
1 cup sugar
2 1/2 cups Ritz cracker crumbs* (see note)
6 tablespoons butter, melted
2 cups grated cheddar cheese
1/2 cup chopped pecans or walnuts, optional

  • Preheat oven to 350°.
  • In a small saucepan combine pineapple, juice and sugar, whisking until sugar is dissolved and pineapple is heated through. Remove from heat. Set aside.
  • In a small mixing bowl use a fork to combine cracker crumbs and melted butter until well combined. Set aside.
  • In baking dish or individual ramekins evenly layer the pineapple mixture.
  • Top that with an even layer of the cracker crumb mixture.
  • Evenly top with shredded cheese.
  • Top with nuts, if using.
  • Bake uncovered 20 minutes until bubbly and golden brown.

*NOTE: Keebler club crackers can be substituted, but it does alter the flavor a bit. You do need a cracker with a bit of a buttery flavor to them.

CARROT RAISIN SALAD or APPLE RAISIN SALAD

CARROT RAISIN SALAD or APPLE RAISIN SALAD Yields 6-8 servings
8-10 whole carrots or 5 large Granny Smith apples*(see note)
3/4 cup golden raisins
1 large can crushed pineapple, drained WELL
1/4 cup mayonnaise
1 teaspoon sugar
2 tablespoons pineapple juice

  • Shred carrots into large mixing bowl. If using apples, peel, core and small chop.
  • Whisk together the mayonnaise, sugar and pineapple juice.
  • Fold in mayonnaise mixture, pineapple and raisins until well coated.
  • Chill several hours until ready to serve.

NOTE:

  • If using apples alone, be sure and toss them with lemon juice to prevent browning.
  • This also makes a good combination to use both carrots AND apples.

APPLE PIE CAKE

This was a Bobby Flay French toast recipe, but with a few changes, it’s now a cake!  You could still call it French toast and serve it for Brunch, but it’s yummy enough for dessert too!

APPLE PIE CAKE majorly altered and formerly known as APPLE CRISP FRENCH TOAST CASSEROLE ala Bobby Flay

TOAST
1 loaf day-old sourdough bread, crust removed, cut into 1-inch cubes

  • Preheat the oven to 275 °.
  • Spread the bread cubes on a large baking sheet and bake 20 minutes.
  • Let cool.
  • Adjust the oven to 350°.

APPLES
1/2 cup sugar
1/4 cup apple cider, plus more for syrup if needed
Juice of 1 lemon
4 LARGE Granny Smith apples, peeled, cored and diced
2 tablespoons Coconut Rum
1/2 cup golden raisins

  • Combine the sugar, apple cider, lemon juice and coconut rum in a large saute pan and bring to a simmer over medium heat.
  • Stir in the apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes.
  • Using a slotted spoon, transfer the apples to a bowl (you don’t want the apples to be too wet) and let cool 10 minutes.
  • Reserve the apple cooking liquid for serving.
  • Fold in the golden raisins.

STREUSEL
1 stick (8 tablespoons) butter, softened
1/4 teaspoon fine salt
1/4 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup crushed walnut pieces

  • While the apples cool mix together the butter, salt and sugar in a large bowl until smooth.
  • Add the flour, oats. crushed nuts and cinnamon and mix until well combined.
  • Refrigerate for 15 minutes.

ASSEMBLY
Softened butter for greasing the baking dish
3 LARGE eggs
2 LARGE egg yolks
1 teaspoon  PURE vanilla
1/2 teaspoon cinnamon
2 1/2 cups half-and-half
2 tablespoons PURE maple syrup, for apple syrup
4 tablespoons cold butter, cut into pieces for syrup

  • Butter a 9-by-13-inch baking dish with some softened butter.
  • Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth.
  • Whisk in the half-and-half, then fold in the cooled apples.
  • Add the bread and stir to coat, pressing down to make sure bread is totally submerged.
  • Let sit for 10 minutes.
  • Transfer the apple-bread mixture to the buttered 9×13 baking dish, pressing down to make sure the top is an even layer.
  • Scatter the streusel evenly over the top.
  • Cover with foil and bake for 30 minutes.
  • Uncover and continue baking until set, slightly puffed and lightly golden brown, another 30 minutes or so.
  • Remove from the oven and let cool slightly.
  • Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn’t much, add some apple cider and simmer briefly.)
  • Turn the heat to low and whisk in the maple syrup and cold butter, piece by piece, until emulsified.
  • Pour syrup over each piece as you serve it.

PEACH WILD BLUEBERRY PIE

PEACH WILD BLUEBERRY PIE
I LOVE THIS RECIPE! It’s quick, easy and SUPER versatile using simple ingredients and ready in no time at all!

scant 1 cup water
Juice of 1 lemon
1 cup sugar
1/4 cup cornstarch
1 teaspoon PURE vanilla extract
1/2 teaspoon QUALITY cinnamon
1 cup small WILD blueberries**
5 cups FRESH Peaches, peeled, pitted and cut into large chop**

  • In a large saucepan whisk together the water, lemon juice, sugar, cornstarch and cook 5-10 minutes over medium-high heat until mixture becomes thick.
 Stir constantly to prevent lumps in your mixture.
  • Remove from heat.
  • Add vanilla and cinnamon whisking until smooth.
  • Allow to cool 5 minutes.
  • Fold in peach pieces and blueberries.
  • Allow the filling to cool down completely before filling the pie shell.

NOTES:

  • **You can use canned or frozen fruit though I really don’t recommend it, but if you do use it make sure they are thawed and drained REALLY WELL!
  • Other terrific flavor combinations are:
    Plum and Cherry
    Apricot blueberry
    Peach and Raspberry

UPSIDE DOWN APPLE HONEY CAKE

This is another scrap of paper I found recently. I’m not even sure how old the recipe is LOL 😀 BUT, it was so flavorful and yummy!

UPSIDE DOWN APPLE HONEY CAKE
1 cup flour
½ cups almond flour
2 teaspoons baking powder
½ cup sugar
¼ teaspoon salt
½ teaspoon QUALITY cinnamon
¾ cup milk
½ cup QUALITY honey
1 teaspoon PURE vanilla
½ cup butter, divided, softened
1 cup PACKED brown sugar
2 Granny Smith apples, peeled, cored and sliced in thick rings
¹⁄³ cup finely chopped walnuts or pecans
2 eggs, room temperature

  • Preheat oven to 350°.
  • In a medium bowl sift together the flour, baking powder, sugar, cinnamon and salt.
  • In another bowl whisk together the milk, honey and vanilla.
  • Place ¼ cup butter in 9×9 baking dish. Place pan in oven until butter melts.
  • Sprinkle ½ cup of the brown sugar over the butter.
  • Sprinkle the walnuts evenly over the sugar.
  • Lay apple slices over the walnuts just slightly overlapping the edges.
  • In a large bowl beat remaining butter until smooth, about 30 seconds.
  • Add remaining brown sugar, beating until smooth.
  • Add eggs, one at a time, beating after each.
  • Alternately add milk and flour mixture until combined.
  • Spread batter evenly over apples.
  • Bake 35-40 minutes until toothpick comes out clean.
  • Cool in pan 5 minutes on wire rack.
  • Use a knife to loosen the edges around the pan.
  • Invert onto plate. Let stand 15 minutes before serving, but serve warm for BEST flavor.

CARROTS & APPLES

CARROTS & APPLES
2 pounds carrots, baby or 2 large carrots cut into 1 inch pieces
6 granny smith apples, peeled, cored and sliced
1/4 cup QUALITY honey
1 tablespoon Whiskey
1 tablespoon molasses
2 tablespoons butter, cut into chunks
FRESH ground sea salt and black pepper, to taste
Sprinkle of paprika

  • Spray crock pot insert with non-stick cooking spray.
  • Layer carrots on bottom of crock pot.
  • Add apple slices over carrots.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Whisk together the honey, whiskey and molasses.
  • Drizzle honey mixture over top.
  • Randomly place butter chunks.
  • Cover and cook on low 3-3 1/2 hours or until carrots are fork tender.

HONEYMOON SALAD

This recipe stems from my grandmother’s ancient file.  It was not a well written recipe so I’ve “interpreted” it into what I like 😀

HONEYMOON SALAD
2 LARGE (15 ½ ounce) cans crushed pineapple, drained WELL juice reserved**
¼ cup sugar
1 LARGE egg, lightly beaten
2 tablespoons WONDRA flour
pinch of salt
1 cup mini marshmallows, halved
½ cut chopped nuts
1 LARGE banana, diced

  • In a large saucepan whisk together the sugar, egg, flour and salt, until well blended.
  • Add  reserved juice (2 cups), cooking on medium low heat until thick.
  • Fold in fruit pieces, banana pieces, marshmallow and nuts.
  • Chill until cold.
  • Keep refrigerated.

NOTE:

  • I sometimes substitute a LARGE can of mandarin oranges for one of the cans of pineapple.  When I do, I cut the orange segments into 2-3 pieces each.
  • I’ve seen this made with a few Maraschino cherries during the holidays to add color.

SWEET & SOUR TOMATOES

This is one of the simplest and most flavorful ways to use end of the season garden tomatoes!

SWEET & SOUR TOMATOES
2 cups chopped tomatoes
1/4 cup apple cider vinegar (or other flavor of your choice)
FRESH ground sea salt and black pepper
1-2 tablespoons sugar

  • Sprinkle tomatoes with sugar and toss.
  • Sprinkle again with FRESH ground salt and pepper and toss to mix.
  • Pour vinegar over and toss to mix.
  • Chill.

BLUEBERRY-ORANGE JAM

BLUEBERRY-ORANGE JAM yields about 12 half-pints
8 cups crushed blueberries
2 large oranges, zested – 1 juiced and 1 chopped into small pieces
1/2 cup orange juice
1-2 tablespoons orange zest
8 cups sugar
1 pouch liquid pectin
1 tablespoon butter

  • Heat large dutch oven with berries, chopped oranges, orange juice and sugar, stirring until sugar is completely absorbed.
  • Simmer 10 minutes until sugar is completely dissolved.
  • Add orange zest and bring to a ROLLING boil.
  • Add pectin and boil 5 minutes more.
  • Add butter and stir down boil and froth.
  • Ladle into hot sterilized jars, leaving 1/4 inch headspace.
  • Clean tops and add seal.
  • Screw rings down over seals as tight as you can.
  • Water bath in boiling water 15 minutes.
  • Invert jars onto a towel and allow to cool.

CARAMEL APPLE HAND PIES

CARAMEL APPLE HAND PIES
DOUGH
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
  • Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8×10-inch rectangle.
  • Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

FILLING
2 cups small peeled and SMALL diced Granny Smith apples (about corn kernel size)
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon PURE vanilla
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

ASSEMBLY
Egg wash – 1 egg lightly whisked with 1 Tablespoon water
LARGE flake sea salt
Crystal sanding sugar

  • Preheat the oven to 425º.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
  • Top the apple filling with a pinch of sea salt.
  • Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  • Sprinkle the pies with crystal sanding sugar.
  • Bake the pies until they’re golden brown, about 15 minutes.
  • Remove the pies from the oven and allow them to cool for 10 minutes before glazing.

GLAZE
Juice of 1 Large lemon
+/- 1/2 cup powdered sugar

  • Blend together to desired consistency.

NOTES:

  • I like to use a FULL wine bottle to roll the dough as the weight helps it stay smoother.
  • I also roll the dough between 2 sheets of wax paper so I don’t need t add as much flour.
  • Large flake sea salt is available in most specialty supermarkets.

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

  • Heat a drizzle avocado oil in heavy cast iron pan.
  • Season pork chops with salt and pepper.
  • Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
  • Remove from pan and set aside.
  • Add another drizzle of oil to the pan.
  • Add shallots and sauce until browned.
  • Add vinegar into pan and simmer until reduced.
  • Add cherry jam and wine, breaking apart any large clumps.
  • Season with salt, pepper and sugar to taste.
  • Add butter, stirring to melt.
  • Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

 

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

  • In a small saucepan melt butter over medium heat.
  • Add onions and ginger, cooking until softened.
  • Add wine, increase heat and cook until wine is absorbed.
  • Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
  • heat and simmer until liquid is about half gone.
  • Season with salt and red pepper.
  • In a small bowl whisk together the vinegar and cornstarch.
  • Fold vinegar mixture into saucepan.
  • Simmer until thickened.
  • Stir in parsley.
  • Serve in parfait cups or ramekins.

CARAMELIZED GRILLED PINEAPPLE & CARNE ASADA ala CITRUS

These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

CARAMELIZED GRILLED PINEAPPLE Serves: 4-6
Adapted from the Recipe Critic, Alyssa

One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

  • In a shallow baking dish lay the pineapple spears in a single layer pan.
  • Sprinkle lightly with cinnamon.
  • Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
  • Pour over top of the pineapple spears.
  • Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
  • Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.
All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.


CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
  • Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.