Category Archives: Fruit

Pineapple Banana Bread

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Hummingbird cake

Pineapple Banana Bread

Ingredients:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3⁄4 teaspoon salt
  • 1 cup chopped walnuts (optional)
  • 3 large eggs, beaten
  • 1 cup canola oil or 1 cup vegetable oil
  • 2 cups mashed very ripe bananas
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) can unsweetened crushed canned pineapple, drained

Directions:

  1. Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon& the salt.
  3. Stir in walnuts.
  4. In separate bowl, mix eggs, oil, banana, vanilla& pineapple until well combined.
  5. Add wet ingredients to dry ingredients, stir just until moistened.
  6. Pour equal amounts into pans.
  7. Bake about 50 to 55 minutes or until toothpick in center comes out clean.
  8. Cool for 10 minutes on racks; remove from pans and continue cooling.
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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

Ingredients:

Crust:

  • 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft As Silk)
  • 3 teaspoons sifted powdered sugar
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 1/4 cup salted butter
  • Pinch salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice cold water

Filling:

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1 1/2 cups sugar (1 1/4 cups for high altitude)
  • 2 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, cubed small
  • 1 egg white beaten with 1 teaspoon water
  • Large granule sugar

Directions:

Crust Preparation:

  1. Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  2. Preheat oven to 425 degrees F.

Filling Preparation:

  1. Mix well in a large bowl the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla, and pour out into chilled crust.
  2. Dot the top of the filling with the butter.
  3. Brush edges of pie crust with egg white wash.
  4. Roll out the other piece of dough and place over filling. Crimp to seal edges.
  5. Brush with egg white wash and garnish with large granule sugar.
  6. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Lemon Bars

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Lemon Bars

Lemon Bars

Ingredients:

For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting

Directions:

  1. Preheat the oven to 350 degrees F.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  5. Cut into triangles or squares and dust with confectioners’ sugar.

Strawberry Pie

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(Don’t mind me as I let the ice cream melt into the berries… yum yum yum!)

Strawberry Pie

  • 1 box of rolled 2-refrigerated pie crusts
  • 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
  • 1/2 cup granulated sugar, or more depending on sweetness of berries
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon fine sea salt
  • Milk, as needed
  • Turbinado sugar, as needed
  1. Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
  2. Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
  3. Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
  4. Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F, with a baking sheet inside to warm.
  5. Place chilled pie on the heated baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
  6. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.

Apple Pie

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Cinnamon Apple Pie

Ingredients:

  • 8 apples, skins on, quartered and cored
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup of flour
  • 1 double crust pie dough
  • 2 tablespoons cold butter cut up into tiny cubes
  • 1 egg beaten
  • sugar to sprinkle across the top of the pie

Directions:

  1. Slice the apples into pieces.
  2. Combine in a large bowl apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and flour. Mix until apples are thoroughly covered.
  3. Pour the mixture into an a pie crust. Mound high and dot with butter.
  4. Cover fruit with second pie crust. Crimp edges and vent with 4-6 slits across the top.
  5. Cover the pie and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 425 degrees.
  7. Brush the beaten egg across the top.
  8. Wrap around the edge with foil to keep from overbrowning.
  9. Bake on the middle rack of the oven for 20 minutes.
  10. Reduce heat to 375 degrees and bake for 30 minutes longer.
  11. Open the oven and carefully sprinkle the sugar across the top. Bake for another 10 minutes until top is golden.
  12. Cool the pie for an hour.

Honey Balsamic Blueberry Pie

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Depositphotos_35266057_xl-2015

Ingredients

  • Refrigerated pie crusts, 2 count
  • 7 cups of fresh blueberries
  • 1/4 cup cornstarch
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter, cut into 1/4 inch cubes
  • 1 large egg

Directions

  1. Prepare the filling: Place 1 cup of blueberries in a large bowl; crush with a wooden spoon. Stir in the cornstarch and vinegar until cornstarch dissolves. Stir in the sugar, next five ingredients, and remaining 6 cups of blueberries into the smashed berry mixture.
  2. Fit one of the two dough rolls into a greased 9 inch pie dish. Cut the second into 12 to 14 (1/2 inch wide) strips.
  3. Pour fruit into piecrust. Dot with butter cubes. Whisk together egg and 1 tablespoon of water. Lightly brush egg mixture around the edge of the pie. Arrange piecrust strips in a lattice design over filling. Trim excess dough and lightly press the edges together. Brush entire top of the pie with the remaining egg mixture. Freeze for 20 minutes or until dough is firm.
  4.  Preheat oven to 425 degrees.
  5. Bake pie on a foil lined baking sheet for 20 minutes. Reduce oven temperature to 375 degrees and bake for 20 more minutes. Cover pie with foil to prevent excess browning, bake another 25 to 30 minutes or until crust is golden or the filling in the center bubbles. Total time 65-70 minutes.
  6. Remove to a wire rack and cool for one hour before serving.

Grilled Summer Fruit Cobbler

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Grilled Summer Fruit Cobbler

Ingredients:

  • ¼ teaspoon salt
  • 1 cup of sugar
  • 2 tablespoons quick-cooking tapioca
  • 12 ounces sliced peaches
  • 12 ounces of mixed berries: blackberries, raspberries, blueberries, strawberries.
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract
  • 1 ½ cups of all-purpose flour
  • ½ cup light brown sugar
  • 2 teaspoons of baking powder
  • ½ cup butter, cut into pieces
  • 1 cup whipping cream

Directions:

  1. Preheat grill to medium-high heat. Combine pinch of salt with the next seven ingredients in a large bowl, stirring gently until well blended. Pour into a buttered 10-inch cast iron skillet.
  2. Combine flour, sugar, baking powder, and remaining pinch of salt in a medium bowl. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add cream, and stir just until mixture forms a soft dough. Spoon topping over berry mixture.
  3. Grill, covered with grill lid, 25 to 30 minutes or until fruit bubbles and topping is cooked through. Makes 6-8 servings.

Kumquat Refrigerator Pie

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Kumquat Refrigerator Pie

Ingredients:

  • 1 baked pie crust, 9 “
  • 1 (8 oz.) Cool Whip whipped topping
  • 2/3 cup pureed Kumquats
  • 1 can condensed milk
  • 1/2 cup lemon juice

Directions:

Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats, pour in pie shell and chill in refrigerator for several hours.

 

Kumquat Puree Preparation

Wash fruit, cut in half and remove seeds. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. When you use frozen puree .. defrost and drain the excess liquid before using.

Meyer Lemon Shaker Pie

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Meyer Lemon Shaker Pie

  • 2 large lemons, preferably Meyers
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 4 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 1 egg white
  • Coarse sugar, for sprinkling
  • Dough for one double-crust pie 

Thoroughly wash lemons, then dry with paper towels. Finely grate lemon zest into a bowl. Using a mandoline, slice lemons as paper thin as you can get them; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.

Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang.

Mix the macerated lemon-sugar mixture with eggs, melted butter and flour until combined well. Pour into prepared pie shell.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.

Rustic Berry Tart

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Rustic Berry Tart 

  • 1 pre-rolled pie crust 
  • 4 cups of fresh berries, such as: strawberries, raspberries, blueberries
  • ½ cup of sugar, plus a little extra for the crust
  • Zest from half a lemon
  • Sprinkle of nutmeg
  • Sprinkle of cinnamon
  • 1 egg – egg whites only

 

  1. Remove pre-rolled pie crust from the refrigerator and allow it to sit fifteen minutes.
  2. Preheat the oven to 425 degrees.
  3. In a large mixing bowl, add berries, sugar, lemon zest, nutmeg, and cinnamon. Gently fold together to combine.
  4. Roll out pie crust onto a parchment paper lined baking sheet.
  5. Spoon the fruit mixture onto the center of the pie dough, leaving a 2-inch border. Gently fold over the border towards the center, pleating as you move around the tart.
  6. Place tart in the refrigerator for 30 minutes to firm the dough back up.
  7. Remove from refrigerator. Brush the dough edge of the tart with egg whites and sprinkle sugar around the edge.
  8. Bake at 425 degrees for 10 minutes. Lower the heat to 375 degrees and back for another 30 minutes or until fruit is bubbly and crust is golden.
  9. Remove from the oven and allow to cool 10 minutes before serving.

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