Category: Fruit

Cookies · Desserts · Fruit · Holiday Fare

Glazed Apple-Maple Blondies

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That sounds so good that it should become a OPI color. But until then, these blondies will help us slide into the Fall Season with a new appreciation for Apples. Taken from the Sept-Oct issue of TOH, these will certainly get us in the mood for pulling out the boxes in the garage marked “Fall” on them. Oh, I can just heat the excitement in Peter Pumpkin’s voice as he heads upstairs to put on his wife beater shirt to start unloading boxes.

Makes 2 dz
1 1/3 cups packed light brown sugar
1/2 cup butter, melted and cooled
1/2 cup maple syrup
2 teas vanilla
2 eggs
2 cups flour
1/2 teas salt
1/4 teas baking soda
3 cups pealed and chopped apples (about 3 medium sized)

Glaze
1/4 cup butter, cubed
1/2 cup maple syrup
1/4 cup packed light brown sugar

Preheat oven to 350. Grease and flour a 9×13″ pan.
In a large bowl, beat the first 4 ingredients until blended. Beat in eggs.
In another bowl, whisk flour, salt and baking soda. Gradually beat into brown sugar mixture. Stir in apples. Batter will be thick.
Transfer to prepared pan and bake 25-30 min or until blondies test done when knife inserted in middle comes out with moist crumbs on it.
Meanwhile, in a small saucepan, melt butter and add the brown sugar and syrup. Bring to a boil over medium heat. Cook and stir 2-3 minutes or until slightly thickened. Cool slightly. Pour glaze over warm blondies.
Cool before cutting into bars.

Desserts · Fruit · Holiday Fare

Apple-Caramel Cheesecake Bars

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Years ago (and I do mean years, as in 30-35) we use to go to a cafeteria in Corpus which served the best cinnamon topped apple cheesecake. It was on my tray every time we went. When I saw this on the front of my new Paula Deen Magazine I jumped for joy. Thanks Paula for your amazing great Southern Recipes! (that is in case she should ever happen to run across my blog…do I dream big or what?)

1 cup unsalted butter, softened
2/3 cup firmly packed light brown sugar
2 cups flour
1/2 teas kosher salt

Filling:
4 large Pink Lady (or Gala) apples, peeled, halved, cored and diced (about 8 cups)
1 cup granulated sugar, divided
1 1/2 teas ground cinnamon, divided
1/2 teas ground nutmeg
2 ( 8oz) packages cream cheese, softened
2 large eggs
1 cup flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned oats
1/2 teas salt
1/2 cup unsalted butter, softened
1/2 cup chopped pecans
Caramel Ice Cream topping (like Smuckers, remember if it is Smucker’s, it has to be good)

Preheat oven to 350. Line a 13×9″ baking pan with parchment paper, letting excess extend over the sides of pan.
For crust; in a large bowl, beat butter and brown sugar with mixer until fluffy. Add flour and salt, beating until combined. Press mixture into bottom of prepared pan. (remember if you do not have parchment paper, just spray the bottom of the baking pan with Pam or butter it well)
Bake for 20 min or until golden brown. Let cool completely.
Meanwhile, back on the farm…in a large bowl, stir together apples 1/2 cup granulated sugar, 1 teas cinnamon and nutmeg. Transfer apple mixture to a colander set over a bowl; let stand for at least 30 min.
In another large bowl, beat cream cheese, eggs and remaining 1/2 cup granulated sugar with mixer until smooth. Pour over cooled crust. Spread drained apple mixture over cream cheese mixture.
In a medium bowl, whisk together the flour & next 3 ingredients and remaining 1/2 teas cinnamon. Using a pastry cutter or fork, stir in butter and pecans until mixture resembles coarse crumbs. Sprinkle over apples.
Bake for 35-40 min or until center is set. Let cool in pan to room temperature. Then place in fridge until completely chilled.
Using excess parchment paper as handles, remove from pan and cut into bars. drizzle with caramel right before serving.
If you did not use parchment paper, you can leave in pan and cut into bars right before serving, using a spatula to serve.

Cakes · Daily Thoughts · Desserts · Fruit

Whiskey Cake (Or If you are a Bapt, like me, we like to refer to it as a Cake With a Kick)

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This summer we have had to adjust to living back in Texas, which means that we stay in the house alot. At our age, dealing with heat just means that you learn where the coolest (and I don’t mean “hip”) stores in town are and where the closest ice cream shop is located. Some of our kids are coming to dinner tonight and they had requested that we have whiskey cake for dessert. Mandy and Cameron have taken me to Whiskey Cake on several occasions for us to have that dessert and I told them that I was determined to find the recipe for it. Wa La, lo and behold, the chef at WC was featured in the Dallas paper with his recipe for this amazing cake, which the restaurant has been named having the best dessert for 4 yrs in a row, according to the article. So tonight is the unveiling of this creation that I hope resembles the “real thing”. It takes some time, but since I “don’t have a life”, as our kids seem to think, what else do I have to do but spend hours in the kitchen making any and all of their request. Oops, I guess that didn’t sound very nice. I just hope they remember this when it comes to them picking out my nursing home.
The recipe does take about an hour, but it truly is so worth it.
And for all you Baptist out there, if you decide to bake it for dessert when you are having the preacher over, it will be our little secret what’s in it.

1 lb of dates, chopped
(I buy the chopped dates in the box that are coated in sugar and it worked great.)
1 tsp baking soda
2 cups boiling water
1 cup softened butter
1 cup granulated sugar
1 3/4 cup self-rising flour
2 jumbo eggs (I had extra large so used two eggs and 1 egg yolk)
1 teas vanilla
Place the dates, baking soda and boiling water in a bowl. Stir and allow to sit 15-20 min to soften the dates.
Place the date mixture in a food processor and pulse until it becomes a paste. Set aside.
Cream butter and eggs, vanilla & sugar until light and fluffy.
Add the flour and mix to combine. Fold in the date mixture and pour into a 9×13″ baking pan which has been sprayed with Pam and then coated with a little sugar on bottom.
Bake at 350 in preheated oven. When cake tests done, cool for 20 min then flip cake out onto paper lined plate or tray.
Leave at room temp to cool completely. Once cool, wrap in plastic and keep stored at room temp or serve immediately.

Whiskey Sauce
1 cup heavy cream
2 tables granulated sugar
1 teas vanilla extract
3 egg yolks
1 teas Whiskey
Bring cream, 2 tables sugar to a simmer in a small saucepan.
In a mixing bowl, whisk the egg yolks with the other 2 tables sugar until foamy.
Temper 1/2 of the heavy cream into the mixing bowl and then return the mixture to the rest of the cream.(I actually drizzled gradually about 1/2 cup of the cream mixture to the egg mixture, stirring constantly before adding it to the rest of the cream)
Continue to cook until thicken. (This did not take but a couple of mins).
Add the vanilla and whiskey.
Remove and cool. Store in fridge until ready to use.

Toffee Sauce
1/4 lb (1 stick) butter
1 lb light brown sugar
2 cups heavy cream
2 tables whiskey
1 tables vanilla
Place butter in a heavy bottom sauce pan and melt. Add the brown sugar and cook over medium heat for 10 min.
Add the heavy cream and allow to cook for an additional 7 min, stirring occasionally.
Stir occasionally with a wooden spoon to ensure it is cooking evenly
Remove from heat and add the whiskey and vanilla. Stir.
Cool. You can store in fridge up to 3 days.
When ready to serve the cake pieces, place the needed amount of cake pieces on a baking sheet. Poke holes in the cake pieces and spoon some of the toffee sauce over each piece.
Place in a 500 degree oven for about 2-3 min or until toffee is bubbling and cake is warmed throughout. After placing each piece on individual plates, spoon a little of the Whiskey Sauce over the pieces. Serve with additional whipped cream if desired.

Desserts · Fruit

Peach Praline Cobbler

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This recipe is so much like the recipe that my Italian neighbor from NYC gave me years ago that I seemed to have misplaced. It is different from the ordinary cobbler. Such a great way to use fresh peaches.

8 cups of fresh peaches (or frozen)
1 cup sugar
1 cup water
2 tables cornstarch
1 teas ground cinnamon
3/4 cup light packed brown sugar
1/4 cup butter
1 1/2 cups chopped pecans
2 cups self rising flour
2 teas sugar
1/2 cup shortening
3/4 cup buttermilk
in a large pan, combine peaches, 1 cup sugar, water, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3 qt rectangle baking dish.
For filling:
Stir together brown sugar and melted butter; add pecans. Toss to coat and set aside.
For dough:
IN a large mixing bowl, stir together self rising flour and 2 teas sugar. Cut in the shortening. Make a well in center and add buttermilk. Stir just enough to cling together.
Turn dough out onto a lightly floured surface. Knead gently for 10-12 strokes. roll to a 12×8″ rectangle. Spread with pecan filling. Roll up from one of the long sides, (like you would do when making cinnamon rolls). Cut into 12 (1″ thick) slices. Place slices cut down, atop hot peaches.
Bake, uncovered in 400 degree oven for 25-30 minutes or until dough cuts are golden. Serve warm with ice cream or 1/2 & 1/2 poured over individual servings.
*(you may substitute regular flour with 2 teas baking powder, 1/2 teas baking soda and 1/2 teas salt in place of the self-rising flour)

Chocolate · Desserts · Fruit

Chocolate Tart With Glazed Berries

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Recipe is in this issue of Paula Deen Magazine. It would be so easy to just open the pages and take a recipe from each page. This makes a beautiful July 4th dish. I truly love her recipes and they have never disappointed me.

1 pie crust (if using refrigerated pie crusts, you will only use 1 from the package of 2) At this season of life, when I get lazy I am hooked on the box mix of Betty Crocker pie crusts mix. Just adding water, it is flakier than the refrigerated and doesn’t taste as salty. Use half of the box mix if using box mix.

1 3/4 cup heavy whipping cream

1 (12 oz) package semisweet chocolate chips

1 large egg

1 egg yolk

1 teas vanilla

1/2 teas orange zest

1/8 teas kosher salt

3 tables raspberry preserves

1 cup fresh raspberries

1 cup fresh blueberries

Preheat oven to 350. Unroll pie crust and fit into a 10″ removable bottom tart pan, trimming off any excess dough from sides.

Prick crust with fork if you do not use pie crusts weights.

Bake for 15 min. Remove from oven and let cool completely. If you used the weights, you remove them and then bake crusts for about 5 more min to lightly brown the crusts.

Reduce oven temperature to 250.

In a medium saucepan, cook cream and chocolate over medium heat until chocolate is melted and mixture is smooth.

In a medium bowl, whisk together egg and next 4 ingredients. Pour chocolate mixture into egg mixture in a slow steady stream whisking constantly to avoid the egg cooking. Pour mixture into cooled pie crust.

Bake for 40-50 min at 250 or until center is set.(You might need to cover the top of the sides of the crust with foil to avoid over browning at this point.  Let cool completely on wire rack. Refrigerate until chilled. In a microwave safe bowl, heat preserves until melted. Gently stir berries into preserves until coated. Spoon berries over tart just before serving. Top with additional whipped cream if desired.

Cakes · Chocolate · Desserts · Fruit

Chocolate Cherry Creme Cake

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Last weekend had me making several cherry pies to help celebrate our son, Cameron’s 30th. He is a cherry pie addict. I guess I had really never noticed recipes on the backs of Oregon Fruit Product Pitted dark sweet cherries in heavy syrup but for some reason, last Saturday I did. This recipe was written on the back of the label. I never thought I would be able to say that I didn’t have cream cheese in my fridge, ready to bake in an instant, but today, I have no cream cheese. As soon as I can get to the store, I am making this cake. I might even add a little hot fudge to the individual pieces when serving.

1 Duncan Hines Chocolate Cake Mix, baked according to directions on box for 9×13 using the eggs, oil and water.

1 (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk (Eagle Brand)

1/3 cup lemon juice

1 teas vanilla or almond extract

2 cans Oregon Dark Sweet Pitted Cherries, drained, reserve syrup

1/4 cup cornstarch

1/2 cup sugar

Preheat oven to 350. Prepare cake according to directions on box and pour into prepared and greased 9×13″ pan. Bake as directed on box. Let cake cool completely. Make cream cheese filling.

Cream Cheese Filling

In small bowl, beat the cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in lemon juice and extract. Spread on cooled cake, leaving an edge of the dark cake showing all around for a nice presentation. Refrigerate until set.

Topping:

Drain cherries, reserving syrup. In small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in the cherries. Let cool. with a small spoon, arrange the cherries only on top of the cake. Do not use the thickened syrup, only what stays on the cherries. Keep cake in fridge. When serving, use syrup to spoon over individual pieces and top with whipped whipping cream if desired.

Desserts · Fruit

Cherry Pie

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We are  here visiting friends here in LA LA land where Randy is getting treated to his favorite cherry pie. The friends house where we stay is home to her famous cherry pie. Last night, Bonnie went to the kitchen to make the pie so we would have it for dessert tonight so I followed her into the kitchen to see what her secret was. I learned that she uses tapioca instead of cornstarch to thicken. So now I have the secret ingredient which I will share with you. It makes so much difference. Between the 4 of us, in the past, we have just cut it into 4 slices and have eaten the whole pie in one sitting. It is that good. Thanks Bonnie and Arnie for the great meals, the hospitality and especially the pie. Randy is exited that he is getting his fruit for the month tonight as he downs the cherry pie.

2 cans cherries (not cherry pie filling), drained, reserving juice

1 teas almond extract

1 1/2 cups sugar

3 tables tapioca pearls

1/3 cup of the cherry juice from can

2 unbaked pie crusts (she uses the Box of Betty Crocker pie crusts which I have started using. Great pie crusts. Much better than the frozen ones. Flakier and has more flavor.  Follow directions on the box for using two crusts.

In a large bowl, combine the cherries, tapioca and sugar. Stir until well combined. Stir in almond extract. (tapioca pearls will dissolve when pie is baking)

Pour the cherry juice in and stir before pouring into unbaked pie shell. Top with top unbaked pie crust. Bake in preheated 400 degree oven for about 45 minutes or until crust is golden brown.

Thanks Bonnie and Arnie for your friendship, hospitality, and especially the cherry pie.

*She sprinkled a little granulated sugar over the top crust before baking, It makes it so good. 

Desserts · Fruit

Slow Cooker Cobbler

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Our daughter in law,Mandy, made this for us Sat night and topped it with Blue Bell ice cream! What a great welcome “back to Texas” dessert!  So easy and you can use different fruit if you desire! Just be sure the fruit you use is cut up into small chunks! 

1 cup flour

3 tables sugar

1teas baking powder

1/4 teas cinnamon

1 egg

1/4 cup milk

2 tables oil

1/8 teas salt

2 cups raspberries

2 cups blueberries

1/2 tables lemon juice

1 cup sugar

1/4 cup flour 

in a large bowl combine 1 cup flour, 3 tabls sugar, baking powder and cinnamon.

in a small bowl, combine egg and oil! Whisk together until completely blended.

Add egg mixture to flour mixture and stir just until combined. 

Spread over bottom of a 5 qt slow cooker. 

In a medium bowl, combine 1 cup sugar and 1/4 cup flour with salt! Next add in fruit (fresh or frozen works) 

and lemon juice. Stir to completely and evenly coat fruit with sugar-flour.

Evenly distribute the fruit over batter.  Cover and cook on LOW for 2 to 2 1/2 hours or until batter is cooked through! 

Top with ice cream or whipped cream!  

 

Cakes · Desserts · Fruit

Preacher Cake

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I know I said I was going to post a different soup each day this week, but I am changing my plan. I made this cake last night and it is so easy and so good. Found it on a blog called, Two Chums and since it looked like such a great cake, I think you should just open up a can of soup tonight and save your cooking time to make this cake.
The origins of this cake was apparently during the depression, when money was scarce, this cake was economical to make and since it was also quick to make, people would make it when the “preacher came acalling”

2 cups flour

2 cups sugar

2 eggs, room temp

2 teas baking soda

2 teas vanilla

1 (20 oz) can crushed pineapple with juice

Combine all ingredients and pour into a 9×13″ greased pan. Bake about 30-34 minutes at 350 or until cake is golden brown an test done in middle.

Frost with Cream Cheese Frosting:

1 box (1 lb) powdered sugar

1 stick softened butter

Mix all ingredients until light and fluffy. Frost cooled cake. Refrigerate leftovers, covered.

Cakes · Desserts · Fruit

Banana Snack Cake

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I always get a little down the day after Christmas, when we have to change our phone recordings from “Hi, this is Frosty and Noel, I’m baking cookies and Frosty’s at the mall,  when we get through, we’ll give you a calll” to just plan ole, “Hi, you have reached Randy and Trudy, please leave a message). It is just so boring. So to drown our sorrows, we thought a banana cake with cream cheese frosting would do the trick. We will sit and get our creative juices flowing for a new Janurary phone message. Hum…”Be a dear and leave your message, Happy New Year” nope, guess I need another piece of cake…

Taken from new Southern Living

1/2 cup butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

3 large eggs

1 1/3 cup mashed very ripe bananas (about 3 med)

1 teas vanilla

2 cups all purpose flour

1 teas baking soda

1 teas cinnamon

1/4 teas ground nutmeg

1/4 teas salt

1 cup chopped toasted chopped pecans

Cream Cheese Frosting

Preheat oven to 350. Grease and flour a 15×10″ jelly-roll pan. Beat butter at medium speed 1-2 min until creamy. Gradually add both sugars, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Add mashed bananas and vanilla. Beat at low speed just until blended.

Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in 1/2 cup pecans. Spread batter in the pan.

Bake at 350 for 20-25 minutes. (Test with inserted knife in center)

Cool completely before frosting.

1 stick butter, softened

1 8 oz softened cream cheese

4 cups powdered sugar

2 teas vanilla

Beat all ingredients together at low speed until well combined and fluffy. Spread over cooled cake.