Category Archives: Fruit

Peach Pie

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Ingredients:

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream

Directions:

  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; cover the top or make a lattice crust. Trim, seal and flute edges. If covered, add four slits for steam. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
  4. If desired, serve with vanilla ice cream.
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Peach Cobbler

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Delicious Homemade Peach Cobbler

Peach Cobbler

Ingredients:

  • 8 peaches, peeled, pitted and sliced
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons of cornstarch
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 12 tablespoons of salted butter, chilled and cut into pieces

How to make:

Preheat over to 400 degrees.

In a large bowl, combine peaches, 1/4 cup of sugar, 1/4 cup of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat evenly. Pour into an 8-inch glass baking dish. Bake for 10 minutes.

In another large bowl, combine flour, 1/2 cup of sugar, brown sugar, baking powder and salt. Using a mixer add in butter until mixture is crumbly. Add 1 tablespoon of hot water at a time until all combined.

Remove peaches from the oven and spoon on the topping mixture. Sprinkle the remaining sugar over the top. Bake for 30 more minutes or until golden. (Sometimes the cobbler will bubble over, so best to place the dish on a foil lined cookie sheet.)

Serve warm. Optional to top with ice cream or whipped topping.

Blackberry Cobbler

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Marionberry cobbler with crossed crust

Blackberry Cobbler

Ingredients:

  • 2 cups of flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 2 cups of fresh blackberries
  • 1/2 cup sugar
  • 2 tablespoons of cornstarch

How to make:

To make the pastry, in a large bowl sift together the flour and the salt, then add the shortening. One tablespoon at a time add ice water, until the dough forms into a ball. Refrigerate until chilled.

On a floured surface, roll out 2/3 of the pie pastry and press it against the sides of a lightly greased baking dish or cake pan.

In a large saucepan, add berries with two cups of water. Carefully stir in sugar and cornstarch until the mixture starts to thicken.

Pour into the pastry-lined dish.

Roll out the remainder of the pastry and cut into 1/2-inch strips. Lay them crisscross over the top of the cobbler.

Bake for 45 minutes to one hour, or until the top is browned and berries are bubbling.

Serve warm as is, or pour milk or half and half over the top. Also great with vanilla ice cream and/or whipped topping.

Strawberry Fig Jam

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Strawberry jam in a jar on wooden background

Strawberry Fig Jam

Ingredients:

  • 4 cups of fresh strawberries, tops removed
  • 4 cups of figs, stems removed
  • 1 package of fruit pectin
  • 1/2 cup lemon juice
  • 1/2 teaspoon butter
  • 4 cups of sugar

How to make:

In small batches, put fruit into a large 8-quart heavy pot and mash fresh fruit until you have 5 cups of crushed fruit.

Stir in the pectin and butter. Bring mixture to a boil, stirring constantly. Stir in sugar, stirring constantly. Once all of the sugar is dissolved, bring the mixture to a rolling boil for 1-2 minutes, stirring constantly. Remove from the heat and quickly skim off the foam on top of the mixture.

Ladle hot jam into 8 hot sterilized half-pint canning jars, leaving about 1/4 inch empty on the top. Wipe down the rims to ensure they are clean, adjust lids, and screw on top bands.

Depending on canning method, immediately flip jars upside down or proceed to a boiling water canner for 5 minutes. Remove from canner and cool.

Occasionally, check to make sure all of the lids have sealed and don’t pop up and down.

 

Banana Pudding

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Banana Pudding

Ingredients:

  • 1 box of instant vanilla pudding
  • 1 can of sweetened condensed milk
  • 2 cups of cold milk
  • 1 tablespoon of vanilla
  • 4 bananas sliced
  • 1 large container of frozen whipped topping, thawed
  • 1 box of vanilla wafers

How to make:

In a large mixing bowl, combine and beat together pudding and milk. Once smooth add in the sweetened condensed milk, vanilla, and half of whipped topping.

In a glass bowl or 9×13 dish layer wafers and bananas, then pour pudding mixture on top. Let dessert sit for five minutes, then spread on the remaining whipped topping.

Chill until serving.

 

Peach Pound Cake

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Peach Pound Cake

Ingredients:

  • 1 cup of butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 1 t vanilla
  • 3 cups of flour
  • 1 t baking powder
  • 2 cups of chopped peaches

How to make:

Preheat the over to 325 degrees.

Grease a 10-inch Bundt pan with cooking spray, or with butter and sprinkle with sugar, shaking out the excess.

In a large mixing bowl, cream the butter and sugar until well blended. Beat in the eggs 1 at a time, and add vanilla. On top of the wet mixture add flour, baking powder, and salt. Gradually mix, beating until batter is well blended. Fold in the peaches.

Spoon into the prepared Bundt pan. Bake for 75 minutes or until a wooden toothpick inserted into the cake comes out clean.

Cool in the pan. Invert to remove. Flip the cake and sprinkle with powdered sugar before serving.

Blueberry Sour Cream Streusel Muffins

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Homemade Blueberry Muffins for Breakfast

Blueberry Sour Cream Streusel Muffins 

Ingredients:

  • 2 cups of flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. sugar
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 cups of blueberries
  • 1/2 cup of brown sugar, packed
  • 1/4 cup of flour
  • 1 t. cinnamon
  • 3 T. butter

How to make:

Heat oven to 425 degrees.

Grease two muffin pans – roughly two dozen muffins.

Combine and stir flour, baking powder, baking soda, salt and sugar. In a separate bowl beat the egg with sour cream and milk. Stir in the oil. Add liquids all at once to the dry ingredients. Stir only until well blended. Carefully fold in the blueberries. Spoon into greased muffin pans.

Mix brown sugar, flour, and cinnamon. Cut in the butter with a blender until crumbly and sprinkle over the top of the muffin batter.

Bake for 15 minutes or until topping is deep brown.

Remove and cook.

Serve warm or cool.