Category: FRUITS

BAKED CARAMEL PEARS

In an effort to clean out magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! Now while I usually keep the combination of spices and seasonings somewhat intact, I do make changes that make it more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box of scraps that I have no idea where they originated (but they look like pages from an old Lawry’s magazine when I worked there) which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.


BAKED CARAMEL PEARS
3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

  • Preheat oven to 400 degrees.
  • Arrange pears side by side, center down in an un-greased 8×8 baking dish.
  • Stir together the brown sugar and cinnamon.
  • Sprinkle raisins around the pears.
  • Sprinkle with the brown sugar.
  • Evenly dot with the butter squares.
  • Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

*I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
**I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will maybe broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

SLOW COOKER APPLE SAUCE

Slow Cooker Apple Sauce
8 cups diced apples (peeled and cored)
1 cup golden raisins
1 cup light brown sugar
1 tablespoon ground cinnamon
1 dash freshly grated nutmeg
4 tablespoons unsalted butter
1/2 teaspoon Sea salt
2 teaspoons pure vanilla extract

  • Put all the ingredient in a slow cooker and mix thoroughly.  
  • Cover and cook on high until apples are tender, about 3 hours.
  • Add raisins last hour.
  • This produces a  yummy salted-cinnamon-vanilla-caramel sauce that coats the apples and will thicken slightly upon cooling.  
  • Cool uncovered for a thicker sauce.

CARAMEL GLAZED APPLES

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.

BAKED APPLES

before & after – I change to a serving bowl as the baking bowl gets pretty sticky.

BAKED APPLES
per apple:
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.

HOME MADE CHUNKY BANANA APPLE SAUCE

HOME MADE CHUNKY BANANA APPLE SAUCE

4 large Apples (I like Pink Lady or Braeburns)
3 very ripe bananas
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too or plain orange juice in a pinch)
1 teaspoon cinnamon
1 1/2 cup sugar

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Peel bananas and mash.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and bananas to the raisins 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.
  • Also freezes well in small batches.

GRILLED APPLE SLICES

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

  • 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 CUSTARD ala summer berries

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

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.

BLACKBERRY SOUFFLES

They serve up great for a Sunday brunch buffet.

BLACKBERRY SOUFFLES
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.

AN OLD FASHIONED RECIPE FOR COMFORT FOOD ~ APPLESAUCE, HOMEMADE, THE ONLY WAY

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!Applesauce

HOMEMADE APPLESAUCE

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.

APPLE BLACKBERRY COBBLER ~ A TASTEBUD TANTILIZER

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. appleblackberrycobbler4

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.

Appleblackberrycobbler Appleblackberrycobbler2 appleblackberrycobbler3