Baby Back Ribs
2 servings
Ingredients
2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
1 rack pork baby back ribs
Plum Sauce reserved from the skirt steak dinner: link to the recipe
Directions
For the ribs:
In a small bowl, mix together the sugar, salt, and paprika. Place the ribs in a baking dish large enough for the ribs to lay flat. Rub the ribs evenly on all sides with the sugar mixture. Cover the dish with foil and refrigerate for several hours or overnight.
Preheat the oven to 300 degrees F.
Bake the ribs covered with foil until tender for 2 ½ hours.
Add 1-2 tablespoons of Sriracha (depending on how spicy you like your food) to the sauce and stir well. Remove the foil from the baking dish and spoon one-third of the sauce all over the ribs. Return the pan to the oven uncovered and bake for 20 minutes. Repeat the process another 2 times, until the coating on the ribs is thick and sticky.
Preheat the broiler to high heat or heat an outdoor grill. Broil or grill the ribs for 5 minutes to crisp the ribs.
Stir-Fried Bok Choy with Ginger and Garlic
2 servings
Ingredients
1 tablespoon peanut oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
4 cups chopped fresh bok choy
1 tablespoon soy sauce
Salt and ground black pepper
Directions
Heat the oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season to taste, with salt and black pepper and serve with the ribs.
I recently saw Katie Lee prepare this steak dish on an episode of “The Kitchen” and decided to adapt it for our dinner. The marinade gives the steak great flavor.
Skirt Steak with Plum Sauce
Ingredients
3 ripe plums, a combination of red and purple, diced
1 cup teriyaki sauce/marinade, homemade (see recipe) or store-bought
1 tablespoon sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
1 pound skirt steak
Kosher salt and fresh ground pepper
Directions
Puree the chopped plums in a blender until smooth. Stir together the pureed plums with the teriyaki sauce, sesame oil, Dijon and sriracha in a large ziplock bag. Add the steak, tossing to coat in the marinade, and marinate in the refrigerator for at least 1 hour.
Preheat a grill pan to medium heat.
Remove the steak from the marinade letting most of it drip off the meat into the bag and pat dry on paper towels.
Pour the marinade in the bag into a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes.
Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat to a cutting board and let rest for 10 minutes.
Slice the skirt steak against the grain and brush some of the boiled marinade on it.
Save some of the marinade to serve with my baby back rib recipe that will be posted Monday.
Teriyaki Sauce
Ingredients
1 cup of water
1/4 cup soy sauce
1 teaspoon sesame oil
3 tablespoons mirin
5 teaspoons packed brown sugar
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons cornstarch
1/4 cup cold water
Directions
Combine all the ingredients except the cornstarch and 1/4 cup cold water in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Set aside.
Italian Pan-Fried Lemon Potatoes
Ingredients
1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs fresh rosemary
1 lemon, cut in half
Kosher salt
Olive oil
Directions
Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves and rosemary.
Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.
Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.
Green Beans with Shallots and Almonds
Ingredients
Salt and black pepper to taste
1 pound fresh green beans, trimmed and cut into thirds
2 tablespoons butter
1 shallot, sliced
2 tablespoons chopped parsley
1/4 cup almond slices, toasted
Directions
Bring a saucepan of salted water to boil. Add green beans and cook until just tender, 4-5 minutes. Drain in a colander. Set aside.
Heat the butter in the empty saucepan over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Return the drained beans to the saucepan and add parsley, almonds, and black pepper and toss gently. Transfer to a serving bowl.
I am fortunate to live near a farm that grows these beautiful, round Italian heirloom eggplants. This variety is a plump, tear-drop- shaped eggplant with rosy lavender skin and alabaster flesh. The meaty and firm yet tender flesh has a delicate mild flavor and a creamy consistency with no bitterness. Rosa Bianca has few seeds, making it the perfect variety for grilling and baking.
Baked Eggplant Stacks
Ingredients
1 Rosa Bianca Eggplant, about 1 ½ lb.
½ cup flour
3 egg whites beaten with 1 tablespoon of water
2 cups Italian seasoned Panko crumbs
1 large beefsteak or heirloom tomato, about 1 lb
6 Fresh Mozzarella slices
6 basil leaves
1/2 teaspoons fine sea salt
¼ cup Extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F. Pour the ¼ cup olive oil into a large rimmed rectangular sheet pan.
Peel the eggplant and slice into six 1/2-inch-thick circles.
Dip the eggplant slices into the flour, then the egg white mixture and finally the crumbs, tossing around to make sure the crumbs adhere. Place the breaded eggplant on a plate and refrigerate for an hour or two.
Put the sheet pan with the oil in the oven for 5 minutes. Remove from the oven (with oven mitts) and arrange the eggplant on the hot pan. Bake for 10 minutes, then turn the pieces over and bake another 10 minutes or until they’re golden on the other side.
Reduce oven temperature to 375 degrees. Put a tomato slice on top of each eggplant slice, then a basil leaf on each and top each with a slice of mozzarella. Return the pan to the oven and bake until the cheese melts.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
Ingredients
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
Directions
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Old Fashioned Vidalia Onion Pie
Vidalia onions are in season now. They are a sweet, mild onion grown in Georgia. Vidalias can be used in place of any yellow onion, but their flavor is so special that you can really let them be the star of the show, such as this Vidalia Onion tart.
One 9-inch pastry crust:
1 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons water
Directions
Whisk together flour, salt, sugar, and baking powder. This can be done right in the pie pan if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.
Filling Ingredients:
2 large Vidalia onions, diced
1/4 cup butter
8 oz cheddar cheese, freshly grated
1 tablespoon flour
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
3 eggs, beaten well
1 cup whole milk
Directions
Saute the onions in butter over medium-low heat, stirring constantly until golden brown. This will take 40 to 45 minutes. Add 1 tablespoon flour, ½ teaspoon salt, and cayenne pepper.
Preheat oven to 350°F Line a baking sheet and place the pastry-lined pie pan on the baking sheet to help with transferring in and out of the oven.
Spread half the cheddar cheese over the bottom crust and top the cheese with the cooked onions.
In a measuring cup, whisk the eggs together with the milk and ½ teaspoon of salt, then pour it over the onion mixture. Top with the remaining cheddar cheese.
Bake for 50 minutes, or until golden brown and set.
Plum Crostata
Plums are generally in season somewhere in the United States from the end of May all the way into October. Not only are they good for eating out of hand, but they are an excellent fruit for baking, such as this crostata recipe below. Crostata is the Italian term, and Galette is the French term for a rustic dessert that consists of a rolled out piece of pastry dough and the edges of the dough are folded in about an inch or so over the filling.
Ingredients
Pie pastry for one 9-inch pie
2 tablespoons orange marmalade
3 plums
1 tablespoon honey
3 tablespoons sliced almonds
1 tablespoon cream
2 tablespoons coarse sugar
Directions
Slice the plums into thin wedges.
Roll pie dough out to a 12-inch circle on a sheet of parchment paper. Slide the parchment onto a sheet pan. Spread marmalade on the center of the tart; then fan around the wedges of plums, leaving a 1-inch border. Fold the pie crust dough edge over onto the plums.
Drizzle honey over plums, brush pie crust dough edge with cream and sprinkle with coarse sugar. Bake at 375 degrees F until fruit is tender and crust is cooked on the underside, about 25 to 30 minutes.
On these hot summer days, grilling your dinner outside instead of heating up your kitchen is a much better plan. To make a successful meal on the grill, I have a few tips that I have learned over the years that I can share with you. I can not speak about charcoal grilling – only gas grilling- because that is what I use. Be sure to purchase a grill with several different burners – mine has three. That way you can create direct and indirect cooking which will prevent overcooking or burning your food. Have a good meat thermometer handy, also. Another tool I have recently started using is a grill mat that can withstand very high temperatures and prevents your food from burning. What is amazing is that you still get grill marks. Use this mat to cook delicate foods, such as seafood or small vegetables that might fall through the grate. Just wipe clean with a wet paper towel and you are set for the next grilling session. It is called the Kona Mat and use this link to find out more.
Using the direct and indirect grilling technique is important in producing good tasting food. To cook indirectly: On a gas grill, leave one burner off and place the meat on the grate directly over the cool burner. For a charcoal grill: pile all the coals along the sides of the grill and place the food in the center, away from the hot coals. Place a metal drip pan beneath the grate where the food will sit, to collect juices as it cooks.
| Direct Heat | Indirect Heat | |
| Food placement | Above flames or coals | Adjacent to flames or coals |
| Temperature | 500°F or higher | 350°F to 400°F |
| Cooking Times | 25 minutes or less | More than 25 minutes |
| What to grill? | Kabobs, tempeh, tofu, veggies, sausages, steaks, burgers and most seafood | Whole chicken or turkey, ribs, roasts or leg of lamb |
| Bonus! | Wood chips can be added to a charcoal grill for an extra smoky flavor |
Often a combination of both methods is used. For example, a 1-1/2-inch-thick steak, or bone-in chicken parts can be seared or browned over direct heat for a short period of time and moved to the indirect heat area to continue cooking internally without excess browning.
For a majority of cooks, grilling means cooking a hamburger or steak. But did you know that seafood and vegetables are transformed on the grill into special meals?
Coriander-Rubbed Red Snapper with Grilled Fennel And Plums
In this recipe, I used the Kona Mat to cook delicate seafood and fruit.
For 2 servings
Ingredients
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons toasted sesame oil
1 teaspoon honey
12-13 oz red snapper fillet, skin removed
Vegetable oil
1 fennel bulb
2 medium plums
Dressing
2 tablespoons unseasoned rice vinegar
1 teaspoon honey
1 tablespoon toasted sesame oil
1 scallion, finely minced
1 tablespoon finely chopped fennel fronds
Directions
Preheat grill to medium-high with the BBQ mat on the grill.
Combine the spices in a small bowl and stir in the oil, honey, salt, and pepper.
Combine the dressing ingredients in a small bowl and set aside.
Quarter the plums and slice half the fennel bulb into ½ inch slices, leaving the core on the bulb.
Drizzle the fennel slices and plum quarters with vegetable oil and sprinkle with salt and pepper.
Coat one side of the fish with half the coriander mixture and let stand at room temperature for 10 minutes.
Place the fish with the spice mixture side down and the fennel on the BBQ mat and grill for 5 minutes. Coat the fish with the spice mixture and turn it over. Turn the fennel over and place the plums on the mat. Grill for 5 minutes more. Place the grilled fennel and plums on a serving dish and drizzle the dressing over them. Serve the grilled salad on individual plates, cut the grilled fillet in half and place on top of the grilled fennel/plum mixture.
Overeating or overindulging – especially over a few days – can make you feel sluggish. Eating and preparing all your meals and snacks at home for the next few weeks will help you get back to healthy eating.
Making meals at home gives you the freedom to add in lots of lean protein, fruits, vegetables and whole grains without added salt or fat that can be found in restaurant meals.
In addition to cooking meals at home, use cooking techniques and methods that are lower calorie or lower fat. Cooking in a lot of oil or butter or using higher fat, higher calorie ingredients may only perpetuate your overindulgence.
To make home cooking easier, go to the grocery store and stock up on your favorite healthy foods. Try to purchase: lean protein, low-fat dairy, whole grains, fruits and vegetables. Healthy choices will be in your refrigerator or pantry when you need them.
Here are some healthy and lower calorie dinners to help you get started.
Pork Cutlets in Mustard Sauce
4 servings
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 thin boneless pork chops, 4-5 ounces each
- 3 tablespoons unseasoned bread crumbs
- One 14 1/2 ounce can reduced-sodium chicken broth
- 3 cloves garlic, peeled and smashed
- 1 pound small potatoes about 1 inch in diameter
- 1 pound Japanese eggplant or zucchini, cut into 2 x 1-inch pieces
- 1/2 pound baby carrots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Heat the oven to 400 degrees F.
Place broth, smashed garlic and potatoes in a large pot, cover and bring to a boil. Reduce the heat to medium and simmer, covered, 10 minutes.
Add eggplant or zucchini, carrots and the salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally or until the vegetables are tender.
Coat a baking dish with nonstick cooking spray.
In a small bowl, combine mustard, dill, minced garlic and olive oil.
Place pork chops in the prepared baking dish and spread tops with an equal amount of mustard and dill mixture. Sprinkle bread crumbs over each chop.
Bake for 15 minutes or until an internal temperature registers 145 degrees in the center of the pork. Place the baking dish under the broiler for 1 minute until the crumbs are brown.
Serve pork with the vegetables.
Roasted Cod with Salsa
Choose any fruit in season or the kind of fruit you like.
4 servings
Ingredients
- 2 nectarines
- 2 peaches
- 2 plums
- 1/2 cup chopped red onion
- 1 large green or yellow bell pepper, seeds removed and finely chopped
- 2 tablespoons lemon juice
- 1/4 cup fresh flat leaf parsley, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 1 1/4 pounds cod
- 1 teaspoon lemon zest
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 cup brown rice or whole wheat couscous
Directions
Heat the oven to 450 degrees F. Coat a glass baking dish with nonstick cooking spray.
Pit nectarines, peaches and plums; dice and place in medium-size bowl. Add onion, bell pepper, lemon juice, parsley, oil and 1/4 teaspoon of the salt. Gently stir; cover and refrigerate until ready to serve.
In a small bowl combine the lemon zest, black pepper, thyme and oregano.
Cook the brown rice or couscous following package directions. Stir in half the lemon zest mixture and 1/4 teaspoon salt. Cover and set aside.
Place cod in the prepared baking dish and season with the remaining half of the lemon zest mixture and 1/4 teaspoon of salt. Bake for 15 minutes or until cooked through.
Place brown rice or couscous on a serving plate, top with the cod and fruit salsa.
Pasta with Sausage and Peas
6 servings
Ingredients
- 12 ounces penne or small shell pasta, uncooked
- 2 tablespoons olive oil, divided
- 4 links fully cooked Italian chicken sausage, sliced on the diagonal
- 2 cloves garlic, chopped
- 1 pound tomatoes, seeded and chopped
- 1/4 teaspoon salt
- 1/2 cup low-sodium chicken broth
- 1 cup frozen peas, thawed
- 4 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente. Drain.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add the sausage and cook 3 minutes, turning a few times, until browned. Remove the sausage with a slotted spoon to a bowl.
Reduce heat to medium and add the remaining 1 tablespoon oil and the garlic. Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes. Stir in chicken broth, peas and browned sausage. Heat through.
Place cooked pasta in a large bowl. Add sausage mixture and half the Parmesan. Toss to combine. Top with remaining Parmesan and serve.
Root Vegetable Chili
Corn muffins would go quite well with this dinner.
4 servings
Ingredients
- 1 lb lean ground turkey, optional
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 butternut squash (about 1 1/2 lbs), peeled, seeded and cut into 1/2-inch cubes
- 1/2 pound parsnips, peeled and diced
- 1 rutabaga, peeled and diced
- 1/2 pound carrots, peeled and diced
- 1 green bell pepper, cored, seeded and diced
- Two 14 1/2 ounce cans fire-roasted diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- One 15 ounce can kidney beans, rinsed and drained
- One 15 ounce can black beans, rinsed and drained
- 4 scallions, chopped
- Lime wedges for garnish
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add ground turkey, if using, and cook until brown. Omit this step if you want a vegetarian meal.
Add butternut squash, parsnips, rutabaga and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in the scallions. Serve lime wedges on the side.
Pizza with Roasted Tomatoes and Mushrooms
Friday night can still be pizza night.
4 servings
Ingredients
- 1 pound cherry tomatoes
- 6 ounces sliced Portobello mushrooms
- 4 large scallions, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup torn basil leaves
- 1 tablespoon chopped oregano
- One pound pizza dough, at room temperature
- 6 ounces mozzarella or provolone cheese, diced
Directions
Heat oven to 400 degrees F.
Coat a large rimmed baking pan with nonstick cooking spray.
Place tomatoes, mushrooms and scallions in the prepared baking pan and toss with the olive oil. Season with salt and pepper and bake for 30 minutes.
Remove the pan from the oven and toss the vegetables with the basil and oregano.
Stretch the pizza dough out on a rectangular baking sheet. Spoon the vegetable mixture over the top. Bake for 10 minutes and remove the pan from the oven.
Scatter the diced cheese over the pizza and return the pan to the oven. Bake for 5 to 10 minutes more or until the pizza is crispy. Allow to cool slightly before slicing.
Just because summer is over and the season for berries, peaches and melons has passed, it doesn’t mean you can’t enjoy fruit desserts. Fall brings us apples, plums, pears, figs, grapes and pumpkins. No matter which fruit you pick up at the market, there are so many delicious desserts that you can make. A warm apple pie, a sweet plum tart or a delicious pear crisp are all terrific to enjoy on a cool fall night.
Apple Bars
Makes 20 bars
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 ¼ cups vegetable oil
- 2 teaspoons vanilla
- 3 medium Granny Smith apples, peeled and chopped (3 cups)
- 1 cup chopped pecans or walnuts, toasted or cinnamon chips
- Whipped cream or frozen yogurt (optional)
Directions
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.
In a very large bowl combine flour, sugar, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture in the well in flour mixture, stirring just until moistened (batter will be thick). Spread batter evenly in the prepared pan.
Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely. If desired, top each serving with whipped cream or frozen yogurt
Plum Galettes
8 servings
Ingredients
- 2 ounces light cream cheese
- 1 egg yolk
- 2 tablespoons low-sugar orange marmalade
- 1/2 teaspoon ground ginger
- 1 recipe Galette Pastry, recipe below
- 4 medium plums, pitted and cut into 1/4-inch-thick slices
- 2 tablespoons almonds or walnuts, chopped
- Milk, for brushing the pastry
- 4 teaspoons honey
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
In a medium bowl beat cream cheese with an electric mixer on medium to high-speed. Beat in egg yolk, orange marmalade and ginger.
Prepare pastry:
Divide the pastry dough into four portions. On a lightly floured surface, roll each dough portion into a 7-inch circle. Spread each portion with one-fourth of the cream cheese mixture, leaving a 1-inch border. Top with plum slices and almonds. Fold border up over the filling, pleating pastry as necessary to fit.
Place galettes on prepared baking sheet. Brush tops and sides of the crust with milk.
Bake about 30 minutes or until the crust is golden brown. Serve warm. Cut each in half and drizzle with honey.
Galette Pastry
Ingredients
- 4 tablespoons butter, divided
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons cold water
Directions
In a small saucepan heat and stir 2 tablespoons of the butter over medium heat until light brown; set aside to cool slightly.
In a medium bowl stir together all-purpose flour, sugar and salt. Using a pastry blender, cut in the 2 remaining tablespoons of butter and the browned butter until the mixture resembles crumbs.
Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (2 to 3 tablespoons total). Form dough into a ball.
Pumpkin Cream Cheese Cupcakes
24 cupcakes
Ingredients
Cake Batter
- 4 large eggs
- 1 can (15 oz.) pumpkin puree, not pie mix
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1 package (8 oz.) light cream cheese, softened
- 1/4 cup sugar
- 1 large egg
Directions
Preheat oven to 350° F. Place paper liners in 24 muffin cups.
For the filling:
In a medium bowl, beat cream cheese and sugar until smooth.
Add the egg and beat on low just until combined.
For the cupcakes:
In a large bowl, beat the pumpkin, sugar, oil and the 4 eggs until well blended.
In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into the pumpkin mixture until blended.
Fill the muffin cups one-third full with batter.
Drop a tablespoonful of filling into the center of each cupcake and then cover with the remaining batter.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.
Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Store cupcakes in the refrigerator.
Pear Crisp
6 servings
Ingredients
- 5 cups thinly sliced pears
- 2 tablespoons granulated sugar
Topping
- 1/2 cup regular rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1/4 cup chopped nuts
Directions
Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray. Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.
For the topping:
In a medium bowl stir together the oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts.
Sprinkle topping evenly over the fruit.
Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden. If desired, serve warm with frozen yogurt.
Grape Cake with Wine Sauce
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine grind, yellow cornmeal, plus extra for dusting the pan
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups red and green seedless grapes
Wine Sauce
- 4 cups fruity white wine, such as Riesling
Directions
Preheat oven to 350° F. Spray a 9-inch round baking pan with cooking spray and dust with the extra cornmeal. Shake the pan to evenly coat all sides and the bottom and tap out the excess.
Stir together the flour, cornmeal, baking powder and salt in a mixing bowl. Set aside.
Place eggs and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 3-5 minutes. Turn mixer to low-speed and slowly add in the olive oil.
Beat in the milk, vanilla extract and orange zest until well incorporated, about 1 minute.
Slowly incorporate the flour mixture into the wet mixture, a half cup at a time, while mixing on low-speed until all the dry ingredients are incorporated.
Using a spatula, transfer the batter to the prepared baking pan. Disperse the grapes evenly over the top of the batter.
Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean and the cake is golden brown.
Remove the pan from oven and place it on a wire rack to cool for 5–10 minutes. Turn pan over and remove the cake. Let the cake cool completely, grape side up, on the wire rack.
Place the wine in a heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium low and allow the wine to simmer until it has reduced by half, about 15-20 minutes.
Remove from the heat and keep warm until ready to serve.
To serve, slice the cake and drizzle the wine reduction over the cake.
This is definitely pie baking for those who are intimidated by making traditional pies. Think rustic tarts — they don’t even require a pie plate. First, you roll out just one sheet of dough (since there’s no top) as perfectly or imperfectly as you like. Then you add the fruit filling in the center and fold over the edges of the dough. There you are – ready to bake.
A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napoletano (Neapolitan recipes), published in the late 1400s containing a recipe (number 94) titled “Crostata de Caso, Pane,” etc. The French version is called a Galette.
A modern crostata is a “rustic free-form version of an open fruit tart that may also be baked in a pie plate. Crostatas have a status as being one of the premiere Italian pastries. A crostata can be made with just about any type of fruit filling, the pastry can be prepared with fruit that is in season, as well as any range of home canned preserves and even with canned fruits and jams that are purchased in the supermarket. The fact that the crostata may be prepared as an open-faced dessert or be covered with a top crust allow this Italian pastry to easily adapt to all sorts of occasions.
Since peaches looked absolutely beautiful this week, I bought some for eating and some for baking. So I am making a peach crostata for you here and recipes for other types of fruit fillings follow. Just follow the directions for the peach crostata for the other fruit fillings. Take your pick. Not only is this dessert easy to prepare but if you serve it to guests, they will think you are a pastry chef.
The traditional pastry in Italy is pasta frolla but you can also use 1 large sheet of defrosted puff pastry or 1 refrigerated round pie crust dough. The traditional pastry recipe is below, if you would like to use it. I keep it simple and use the refrigerated store-bought pastry crust. I don’t peel the peaches either.
Peach Crostata
I like to brush the bottom of the crust with a little jam or marmalade to keep the crust from getting soggy and to add an additional layer of flavor. Traditional recipes do not call for this step.
Ingredients
- One refrigerated pie crust, at room temperature
- 2 tablespoons apricot or peach preserves or orange marmalade
- 3 large peaches, sliced ½ inch thick
- 6 tablespoons brown sugar
- 2 tablespoons flour, cornstarch or tapioca flour
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon butter
- Water or cream
- 1 tablespoon coarse sugar
Directions
Heat the oven to 425°F. Remove the pie crust dough from the paper pouch and place flat on a parchment lined baking sheet. Brush the crust with the preserves.
In medium bowl, mix together the flour, brown sugar and salt. Add the peaches and vanilla. Mix well.
Rather than spooning the fruit mixture onto the center of the crust, I prefer to arrange the fruit in a decorative pattern to within 1 1/2 inches of the edge. Use tongs to arrange the fruit and pour any juice left in the bowl over the arranged fruit. If there are any slices that don’t fit just arrange them in the center on top of the first layer, as I did for this crostata. Dot with the butter.
Fold the crust edge over the filling to form a border, pleating the crust as necessary. Refrigerate the tart until chilled, about 30 minutes.
Brush the crust edge with water or cream and sprinkle with coarse sugar.
Bake 25-30 minutes or until the crust is golden brown and the fruit is tender. Serve warm. This dessert is sometimes served with sweetened mascarpone cheese or whipped cream.
Pasta Frolla (Italian Sweet Pastry Dough)
Ingredients
- 3 cups unbleached all-purpose flour, plus more for the work surface
- 1 cup confectioner’s (powdered) sugar
- 1/4 teaspoon fine sea salt or table salt
- Finely grated zest of 1 lemon
- Finely grated zest of 1 small orange
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 2 large egg yolks
Directions
Put the flour, sugar, salt, lemon and orange zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolks and process until the dough just begins to come together.
Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with. Roll out into an 11 inch circle.
Blueberry Crostata
- 18 oz blueberries
- 1 heaping tablespoon flour
- 1 heaping tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
Blackberry Crostata
- 12 ounces blackberries
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
Plum Crostata
Note: For this recipe you want firm but slightly ripe plums, and preferably freestone, such as the Italian prune plums.
- 2 pounds firm ripe Italian prune plums, cut into sixths or eighths
- 1 tablespoon lemon juice
- 1 tablespoon Cognac or other flavored liqueur
- 1 tablespoon potato starch
- 1/4 cup granulated sugar
- Pinch of salt
Fig Crostata
Use fig jam for the crust, if you can.
- 1/2 lb of ripe figs
- 4 tablespoons honey
- 1/4 cup chopped toasted almonds
- 1 teaspoon olive oil
Apricot Crostata
- 1 1/2 lbs of fresh ripe apricots
- 1/4 cup sugar
- 1 tablespoon flour
- 1 teaspoon butter
- Coarse sugar
Cinnamon Apple Crostata
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 3 cups thinly sliced, peeled cooking apples or 3 large apples
- 1 teaspoon sugar
- 2 tablespoons chopped pecans or walnuts
Summer brings a wealth of deliciously ripe fruit our way. On top of drinking water, drinking fresh juices and smoothies and eating fresh fruit can also help your body stay energized and hydrated.
Berries can be enjoyed on salads, desserts and in cereal. They are low in calories and high in antioxidants.
Peaches have a sweet, almost tangy taste that blends well in smoothies and other beverages. They are good sources of vitamin A and potassium.
Pears are soft and sweet tasting and their mild flavor lets them blend well with a variety of recipes. They are good sources of vitamin C, copper and dietary fiber.
Apricots are smooth and faintly tart. They are good sources of beta-carotene and lycopene for heart health and vitamin A, an antioxidant that helps with vision and cellular growth.
Figs have a soft texture and are a favorite for baking. Roasting them in the oven makes a sweet, tender treat. They are good sources of dietary fiber, potassium and manganese.
Watermelon is the best natural thirst quencher on a hot summer day. Watermelon and other melons are an excellent source of antioxidants like vitamin C, beta carotene and lycopene.
Cherries are delicious out of hand but are also an excellent baking fruit. They’re also an excellent source of fiber, vitamin C and flavonoids, which makes cherries super protective against cancer and inflammation in the body.
Plums are a low-calorie power food that won’t spike your blood sugar levels and they help increase the absorption of iron into the body.
Here are some ideas on how to enjoy eating fruit all summer long.
Berry Parfaits
4 servings
Ingredients
- 2 cups fresh in season berries, rinsed, hulled and sliced
- 8 ounces low-fat cream cheese, whipped
- 2 tablespoons honey
- 1/2 cup low-fat vanilla yogurt
- 4 graham crackers, crushed
- 1 lemon, juiced
- 4 sprigs fresh mint for garnish
Directions:
In a medium-sized mixing bowl, combine whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.
In four wide-mouth glasses, evenly layer cream cheese mixture, berries and crushed graham crackers. Garnish with sprigs of fresh mint. Serve chilled.
Cherry Crostata
A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombard.
Serves 8
Ingredients
- 1 cup all-purpose flour, plus more for rolling out pastry
- 1/2 cup whole wheat pastry flour
- 1/4 cup plus 2 tablespoons powdered sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon chilled unsalted butter, cut into small pieces
- 4 tablespoons ice water, more if needed
- 1 pound fresh cherries, pitted and halved
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- 1/2 teaspoon freshly grated orange zest
Directions
Place both flours, 2 tablespoons powdered sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend.
Add cold butter and cut in using a pastry blender or pulse in a food processor. Add ice water, a tablespoon at a time, until the dough just begins to come together. Add a tablespoon or two of ice water if needed. Gather the dough and shape into a disc. Wrap in plastic and refrigerate at least 30 minutes.
Meanwhile, toss cherries in a medium bowl with the remaining 1/4 cup powdered sugar, cornstarch, orange juice and orange zest.
Preheat oven to 400°F.
Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper.
Top the dough with the cherry mixture, leaving a 2-inch border. Fold edges of the dough up and over the fruit, leaving most of the fruit surface exposed in the center.
Bake until the crust is golden and the fruit juices bubble, about 45 minutes. Let cool 15 minutes before cutting. Serve warm or at room temperature.
Grilled Peaches and Plums
Ingredients
- 4 plums, pitted and thinly sliced
- 24 red or purple plums—halved and pitted
- 10 peaches, halved and pitted
- 1 cup granulated sugar, divided
- 1 cup water
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- 8 oz. Mascarpone cheese
- 2 tablespoons Amaretto liqueur
Directions
Light a grill and oil the grill grates.
In a medium saucepan, combine the 4 sliced plums with 3/4 cup of the sugar and the water and bring to a boil. Cover and simmer over moderately low heat until the plums are very soft, about 10 minutes.
Transfer the plums to a food processor and puree until smooth. Scrape the plum sauce into a bowl, stir in the lemon juice and set aside.
In a small bowl, stir the melted butter with the remaining 1/4 cup of sugar.
Grill the halved plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the plums and peaches with the sweetened butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.
Mix the mascarpone cheese with the amaretto.
Transfer the grilled fruit to serving plates and spoon the plum sauce on top. Place a tablespoon or two of the mascarpone cheese alongside the fruit and serve.
Grilled Gingered-Melon Kabobs
If using wooden skewers, soak the skewers in enough water to cover for at least 1 hour before grilling or broiling.
4 servings
Ingredients
- 1/2 teaspoon finely shredded lime peel
- 1/3 cup lime juice
- 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 2 cups cantaloupe cut into 1-1/2- to 2-inch cubes, balls and/or triangles
- 2 cups honeydew melon cut into 1-1/2- to 2-inch cubes, balls and/or triangles
- 2 tablespoons honey
Directions
In a large resealable plastic bag, combine lime peel, lime juice and ginger. Add melon. Seal bag; turn to coat melon. Let stand at room temperature for 30 to 60 minutes.
Drain melon, reserving any juices. On four long skewers alternately thread cantaloupe and honeydew.
Place kabobs on the rack of a preheated and oiled grill directly over medium coals or gas. Grill for 6 to 8 minutes or until grill marks are visible, turning occasionally to brown evenly.
In a small bowl, whisk together the reserved juices and the honey until well blended. Drizzle this mixture over the warm kabobs.
Variation
Broiler method: Preheat the broiler. Place the kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 6 to 8 minutes or until heated through, turning once.
Fig Muffins
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup whole wheat pastry flour (about 5 1/8 ounces)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups chopped fresh figs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 1/3 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 1 tablespoon butter, melted
Directions
Preheat the oven to 400°F.
Lightly spoon flours into measuring cups; level with a knife. Combine flours and the next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of the mixture.
Place buttermilk, oil, vanilla and egg in a medium bowl and whisk until well blended. Stir in chopped figs. Add the mixture to the flour mixture, stirring just until combined.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Combine brown sugar, oats and melted butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins.
Bake for about 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans and cool completely on a wire rack.
Preserve some of summer’s fresh fruit for later in the year with a few batches of fruit butter. Complicated canning techniques are not required. These fruit butter recipes can be stored in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
Fruit butters are spreads made by cooking fruit pulp with sugar or honey to a thick consistency. The smooth, spreadable texture of fruit butters makes them an ideal substitute for butter on bread, toast or muffins. Fruit butters are also good stirred into plain yogurt or spread on a salmon fillet or chicken breast before cooking. A little fig butter is delicious in a grilled cheese sandwich. There are so many ways to use fresh fruit butter.
Using several varieties of a particular fruit can yield a better tasting fruit butter. Adding certain spices can give fruit butter a distinctive flavor. Spices can safely be adjusted to suit your taste.
Fruit butters are made by cooking down fruit mixture until it is thick and sticky instead of adding pectin to set the mixture, as you do when making jam.
Butters are meant to be smooth, so stone fruit, such as apricots, nectarines, peaches apples and pears should be peeled. If you’re making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve or cheesecloth to remove the seeds.
How to prepare the fruit:
Berries: Remove stems; hull strawberries. Measure whole.
Cherries: Remove stems and pits; halve. Measure halves.
Peaches, Apricots, Nectarines & Plums: Peel and cut into 1/2-inch pieces; discard pits. Measure pieces.
Apples & Pears: Peel and quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
To peel stone fruit: dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Because of the long slow cooking of a fruit butter, it is very easy to scorch or burn the butter. Fruit butter should be simmered rather than boiled. It should also be stirred constantly as it thickens. Even a small amount of scorching will cause the entire mixture to taste burned.
All the recipes can be doubled but remember the cooking time will be longer.
Basic Fruit Butter Recipe
Makes about 2 cups
Ingredients
- 6 cups prepared fresh fruit
- 1 cup water
- 1/2 to 1 cup granulated sugar or brown sugar or 3/4 cup maple syrup or honey
- 1/4 cup lemon, lime or orange juice
- 2 jars (1 cup capacity) with screw top lids
Directions
If the fruit tastes sweet, use the lesser amount of sugar.
Combine fruit, water and sugar in a Dutch oven; add juice. Bring to a boil over high heat.
Reduce heat to maintain a low simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).
To test for thickness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. If liquid is present, return to a simmer and cook until thickened.
For a very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
For freezing or refrigerating:
Ladle the fruit butter into clean, sterilized jars to within 1/2 inch of the rim. Wipe the rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing.
Some Variations
Pear Butter
Makes about 1 cup
Ingredients
- 4 ripe but firm Bartlett pears, (1-1 1/4 pounds), peeled, cored and cut into 1-inch chunks
- 3/4 cup pear nectar
Directions
Place pears and pear nectar in a heavy medium saucepan; bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the pears are very tender, 30 to 35 minutes. Cooking time will vary depending on the ripeness of the pears.
Mash the pears with a potato masher. Cook, uncovered, over medium-low heat, stirring often, until the puree has cooked down to a thick mass (somewhat thicker than applesauce), 20 to 30 minutes more. Stir almost constantly toward the end of the cooking. Scrape the pear butter into a bowl or storage container and let cool. Refrigerate.
Roasted Apple Butter
Making apple butter in the oven, rather than on the stove-top, produces a spread with a distinctive caramelized flavor. Stir in a teaspoon of apple pie spice to the cooked sauce for more flavor.
Makes about 2 cups
Ingredients
- 8 medium McIntosh apples, (2 3/4 pounds), peeled, cored and quartered
- 2 cups unsweetened apple juice
Directions
Preheat the oven to 450°F. Arrange apples in a large roasting pan. Pour apple juice over the apples. Bake until tender and lightly browned, about 30 minutes. Using a fork or potato masher, thoroughly mash the apples in the roasting pan.
Reduce the oven temperature to 350°F. Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 to 1 3/4 hours. Scrape into a bowl and let cool. Place in a storage container and refrigerate.
Plum Butter in a Slow Cooker
Makes about 2 cups
Ingredients
- 1 ¾ to 2 pounds of plums
- 1/2 cup sugar
- 1/2 teaspoon vanilla
Directions
Wash plums; peel, pit and cut into halves.
Place the sugar and plums in a slow cooker. Stir. Let the mixture cook for about 12 hours on low. Stir whenever you think of it. Add vanilla after the mixture has thickened.
Pour into jars with a screw top lid and cool. Refrigerate or freeze.
Pies are wonderfully seasonal and summer provides an abundance of fruits to use as fillings. With so many choices, it is difficult to pick a favorite. Thinking about making a pie with some of your summer fruit? Try one of these easy recipes below.
Start with the Pie Crust
I like to make fruit pies with a crunchy topping rather than a top crust, so I use the recipe from King Arthur Flour for a No Roll Pie Crust. This delicious, flaky and easy to make crust is also a plus for those watching their diet, since it does not have any trans fats or cholesterol and it is also vegan. You can use melted butter in place of the oil, but it will no longer be vegan.
Easy No Roll Pie Crust
Ingredients for a two-crust pie:
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
In a separate bowl, whisk together the following:
2/3 cup oil: canola, vegetable, olive, peanut or melted butter
6 tablespoons cold water
Pour the oil mixture over the dry ingredients and stir with a spatula or fork until the dough is evenly moistened.
Separate 2/3 of the dough and place it in a 9″ pie pan, reserving 1/3 for the top crust. If you have a scale, this is easy to measure out; if you don’t, just eyeball it.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth it out. Flute the top of the pastry around the pan.
Add the filling. Then either roll the remaining dough and lay it on top or add 1 teaspoon cinnamon and 2 tablespoons brown sugar to the remainder.
After you fill the bottom crust, break the topping into small pieces and spread it evenly over the filling. The topping will be crisp and streusel looking.
Bake according to the recipes below.
For Peach Pie
- No Roll Pie Crust Recipe
- 3/4 cup firmly packed brown sugar
- 3/4 cup unbleached all-purpose flour
- 1/8 teaspoon salt
- 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
Mix the sugar, flour and salt in a large bowl. Toss with the peaches, extracts and lemon juice. Spoon into the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
For Blueberry Pie
- No Roll Pie Crust Recipe
- 6 cups fresh blueberries rinsed and stems removed
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
Gently mix together the blueberries, sugar, flour, cinnamon, lemon zest and lemon juice in a large bowl. Transfer the filling to the crust lined 9 inch pie pan. Dot with butter pieces.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
For Blackberry Pie
- No Roll Pie Crust
- 5 cups blackberries, rinsed, picked clean, patted dry
- 3/4 cup firmly packed brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 3 tablespoons all-purpose flour
Directions
Place blackberries, brown sugar, lemon zest, lemon juice, cinnamon, almond extract and flour in a large bowl.
Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes at room temperature.
Follow the directions above for making the pie crust.
Preheat the oven to 400°F.
Transfer the filling to the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes, until the crust has browned and the filling is bubbly.
For Plum Pie
- No Roll Pie Crust
- 4 cups sliced red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
- 1/2 cup (3 1/4 ounces) firmly packed brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon lemon extract
Directions
Place plums, brown sugar, flour, cinnamon, ginger and lemon extract in a large bowl and mix gently. Let sit for 15 minutes at room temperature.
Follow the directions above for making the pie crust.
Preheat the oven to 375°F.
Transfer the filling to the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake pie at 375°F oven for 50 minutes or until fruit is bubbling and the topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream.
For Apricot Pie
- No roll Pie Crust
- 4 cups fresh apricots, peeled and sliced
- 3/4 cup firmly packed brown sugar
- 5 tablespoons all-purpose flour
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
In a large bowl, mix apricots, brown sugar, flour, ginger and cinnamon. Spoon into the crust lined 9 inch pie pan. Dot with butter.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet, to catch any spills.
Bake at 425°F. for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the crust is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
