Archive for the ‘Fruit’ Category

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Lemon Meringue Pie

November 9, 2017

20171027 Lemon Pie 05Lemon meringue is one of my mom’s most favorite types of pie. I was missing her the other afternoon, and we had friends coming over for dinner. One thing led to another and soon we had a lemon meringue pie for everyone!

You will need:

  • 1 pie crust
  • 5 large eggs, split into yolks and whites
  • 1 1/4 c sugar
  • 1/4 c cornstarch
  • 1/4 t salt
  • 1 1/4 c water
  • 1/4 c whole milk
  • 1 lemon, zested
  • 1/2 c fresh lemon juice
  • 2 T unsalted butter, cut into four pieces
  • 1/2 t cream of tartar
  • Pinch of salt
  • 1/2 t vanilla
  • 3/4 c powdered sugar

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Then you will…

  1. Line a 9-inch pie plate with the pie dough, trimming the edge if needed.
  2. Lightly prick pie dough all over with a fork, then chill for 30 minutes.
  3. Preheat your oven to 375 degrees.
  4. Line the pie crust with aluminum foil and fill with raw rice.
  5. Bake until the sides are set and edge is just turning a pale golden color, about 20 minutes.
  6. Carefully remove the foil and rice; return pie crust to the oven and back until the pie crust is golden, another 10-20 minutes.
  7. Meanwhile, whisk together the yolks in a small mixing bowl.
  8. In a medium saucepan, whisk together the sugar, cornstarch and 1/4 teaspoon salt.
  9. Gradually add the water and milk, whisking until smooth.
  10. Bring to a boil over medium heat, whisking frequently as the mixture begins to thicken.
  11. Remove from heat.
  12. Gradually whisk about 1 cup of the hot mixture into the yolks to temper the yolks.
  13. Then whisk the yolk mixture back into the saucepan.
  14. Whisk in the lemon zest and lemon juice and simmer, whisking constantly, for 3 minutes.
  15. Remove from the heat and whisk in the butter until incorporated.
  16. Cover the surface with wax paper to keep warm and prevent a film from forming.
  17. Remove the crust from the oven and reduce temperature to 350 degrees.
  18. In a large mixing bowl, beat the egg whites with the cream of tartar, a pinch of salt, and the vanilla until they hold soft peaks.
  19. Keep beating and add the powdered sugar gradually, until the meringue holds stiff, glossy peaks.
  20. Pour the lemon curd filling into the prepared pie crust.
  21. Spread the meringue on top of the lemon curd filling, covering completely.
  22. Bake until the meringue is golden, about 15 minutes.
  23. Cool completely on a wire rack for at least 2-3 hours before serving.

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Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
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Fresh Apple Crisp

October 26, 2017

20170918 Apple Crisp 03

Isn’t fall fabulous? The leaves change to beautiful colors; the temperature drops; and you can do all sorts of fun activities like apple picking! We took R to his first orchard recently. He loved picking apples, although the goats on the farm were still a little daunting.

You will need:

  • 8 tart apples
  • 3/4 c flour
  • 3/4 c packed brown sugar
  • 1/2 t salt
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 8 T unsalted butter, cold and cut into small cubes

Then you will…

  1. Preheat your oven to 375 degrees Fahrenheit. Set out a 9×13 inch baking dish.
  2. Peel, core and cut the apples into 1-inch pieces.
  3. Spread the apples in the baking dish.
  4. In a small mixing bowl, combine together the flour with the brown sugar, cinnamon, ginger, cloves, and nutmeg
  5. Cut the butter into the flour mixture until it is coarse and crumbly.
  6. Sprinkle the flour mixture on top of the apples.
  7. Bake until golden, tender and bubbling, about 50-60 minutes.
  8. Allow to cool at least 5 minutes before serving. It’s particularly yummy with a little vanilla ice cream or fresh cream on top.
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Banana Pancakes

October 13, 2017

20170917 Banana PancakesR really loves pancakes and bananas, so we made some banana pancakes the other weekend as a treat. They also freeze well after you cool them, so that you can defrost in the microwave for a quick toddler breakfast before school or work.

You will need:

  • 2 ripe bananas, peeled and mashed
  • 1 c milk
  • 2 large eggs, lightly beaten
  • 1/2 t vanilla extract
  • 1/2 t ground cinnamon
  • Dash of ground nutmeg
  • 3 T unsalted butter, melted
  • 2 T sugar
  • 2 t baking powder
  • Pinch of salt
  • 1 1/2 c flour

Then you will…

  1. In a medium mixing bowl, whisk together the banana with the milk, eggs, vanilla, cinnamon, nutmeg, and melted butter.
  2. Whisk in the sugar, baking powder and pinch of salt.
  3. Gently stir in the flour, just until mixed.
  4. Warm a nonstick pan over medium heat. Lightly grease with nonstick cooking spray.
  5. Drop the batter onto the pan to get your desired size. They will puff up, so be sure to leave space between the pancakes. We made silver dollar pancakes with about 2-3 tablespoons per pancake.
  6. Cook until the edges look like they are starting to set and there are small holes on the top, about 2-3 minutes.
  7. Flip and allow to finish cooking through until golden brown, about another 2 minutes.
  8. You will likely need to cook in batches, so you can always preheat your oven to 225 degrees Fahrenheit and keep the pancakes warm on a cookie sheet until you are done.
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Cranberry Cream Cheese Bread

February 13, 2017

This sweet treat is a crowd pleaser. I baked it as a thank you for some coworkers, and the whole loaf was almost gone in the first few minutes.

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 pkg (8 oz) light cream cheese, room temperature
  • 1 1/2 c brown sugar
  • 4 eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 1/2 t baking soda
  • 2 t ground cinnamon
  • 1/4 t salt
  • 2 c all-purpose flour
  • 2 c cranberries, fresh or frozen

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Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease two 9×5 loaf pans with non-stick cooking spray.
  2. In a large mixing bowl, cream the butter with the cream cheese and sugar.
  3. Mix in the eggs and vanilla.
  4. Mix in the baking soda, cinnamon, and salt.
  5. Mix in the flour just until combined.
  6. Gently fold in the cranberries.
  7. Pour the batter into the prepared loaf pans.
  8. Bake for 45-60 minutes, or until golden and a tester inserted in center comes out clean.
  9. Allow to cool at least 15 minutes before flipping out onto a wire rack to continue cooling.
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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

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