Fresh fruit is so plentiful now that I can’t resist baking with some of it. The question is – which fruit to use? Cherries have a short season, so I take advantage of their availability now. Peaches are so flavorful at this time of year, you will want to bring home a bag full. Here in the south figs are everywhere and there are so many things you can make with them. What is your favorite summer fruit for baking?
Louisiana Fig and Pecan Cake
2 cups sugar
1 cup canola oil
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 cups chopped fresh figs
½ cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioner’s sugar, for serving
Heat oven to 350 degrees F.
Using a standing mixer, whisk the eggs briefly in the mixer bowl. Add the sugar and beat until light and fluffy, about one minute.
Add oil and beat until just combined.
In a separate medium bowl, combine the buttermilk and baking soda.
Beginning with the flour, add flour and buttermilk mixture alternately and mix until combined.
Add the chopped figs, cinnamon, cloves, salt and mix until thoroughly incorporated.
Pour batter into a greased and floured tube pan, or into 2 loaf pans (8x4x2½).
Bake until a cake tester comes out clean when inserted into the cake, 60-70 minutes for the tube pan and 50-55 minutes for the loaf pans.
Cool on a rack for 10 minutes, then remove the cake from the pan. Allow the cake to cool completely.
Garnish with confectioner’s sugar before serving.
Sweet Cherry Galette
1/2 package of refrigerated pie dough (such as Pillsbury), at room temperature
1/3 cup brown sugar
Pinch of salt
2 tablespoons cornstarch or other pie thickener
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1 tablespoon amaretto liqueur
1 tablespoon unsalted butter
Preheat the oven to 375 degrees F.
Roll out the dough on a lightly floured work surface into an 11-inch circle.
Transfer the dough to a parchment-lined baking sheet.
Mix the pitted cherries with the brown sugar, salt and liqueur.
Spoon the cherries over the dough and leave a 2-inch border.
Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.
Sprinkle the crust with coarse sugar and bake for 40-45 minutes until the cherries are bubbling and the crust is brown. Cool on a wire rack.
Big Batch Chocolate Chip Cookies
My children and grandchildren visit in the summer because they like all the water activities that are available at this time of year. A favorite dessert for all are chocolate chip cookies. I prepare a big batch before they arrive and store them in the freezer. Serving dessert is so easy – don’t even have to think about it.
If you do not want to make a big batch, the recipe ingredients can easily be cut in half.
4 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons kosher salt
1 teaspoon baking soda
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups packed light brown sugar
1/2 cup white granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 cups semisweet chocolate chips
Heat the oven to 350° F. Line baking sheets with parchment paper. I use four baking sheets for this recipe, so I can rotate them quickly.
In a medium bowl, whisk together the flour, salt and baking soda.
Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 4 to 5 minutes. Add the eggs, one at a time, and then the vanilla.
Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips by hand.
Use a cookie scoop to drop the dough onto baking sheets, spacing them 2 inches apart. Place 12 cookies on a sheet.
Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 14 to 15 minutes.
Cool slightly on the baking sheets, then slide the parchment paper with cookies on it to the kitchen counter to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
I store the cookies in the freezer and when company comes, I take out a dozen or two the night before and store them in an airtight container.
You won’t have to worry about them for the next day. They will be all gone!
6 ripe medium peaches
3/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped pecans
1 stick (½ cup) unsalted butter, diced
Preheat the oven to 350 degrees F.
Make the topping by combining all the ingredients in a mixing bowl and, using your fingers, work the butter into the mixture until crumbs form. Set aside.
For the peaches:
Peel and slice the peaches about ¼ inch thick and place in a mixing bowl. Add the remaining ingredients and mix well with a spatula.
Butter an 8×8 inch baking dish and pour the peaches into the dish. Spread the peaches to make an even layer.
Sprinkle the topping evenly over the peaches.
Bake for about one hour until the peaches are bubbling away and the topping is brown and crispy.
Cool the baking dish on a wire rack. Serve the peach crisp warm with a spoonful of whipped cream on top.
The desserts below are perfect for summer. They are refreshing and keep well in the freezer. I like to make these types of desserts to have on hand in the freezer for family and company. They can be made on cooler days and they taste so good on a hot day. Of course, what could be better than a cookies and ice cream combination.
Watermelon Basil Sorbet
- 5 cups yellow watermelon cut into small cubes (outer skin and seeds removed)
- 1/2 cup water
- 1/2 cup sugar
- 1 large sprig of fresh basil
- 2 teaspoons meringue powder plus 2 tablespoons water
Cut up the melon and place in a big ziplock bag. Freeze overnight.
Whisk together the sugar and water in a saucepan over medium/high heat until the sugar dissolves.
Remove from the heat, add the basil and allow to steep for 30 minutes. Remove the basil and chill the syrup.
In a small bowl, whisk together the meringue powder and water. Whisk until you create a lot of foam.
This is an egg white substitute. You could use egg whites if you prefer, but since they are not cooked in this recipe, it is safer to use the substitute. This adds a creamy texture to the sorbet.
In a food processor, combine the frozen fruit, chilled syrup and egg white mixture. Blend just until smooth.
Sorbet is ready to serve right out of the food processor. If you don’t plan to consume it right away, be sure to store it in the freezer.
Brown Sugar Shortbread Rounds
- 1 ½ cups flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Pinch of ground cinnamon
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/3 cup finely ground pecans (pecan meal)
Heat to oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In the large bowl of an electric mixer, cream the butter and brown sugar.
Add the remaining ingredients. Mix until thoroughly combined.
Place a large piece of plastic wrap on the kitchen counter. Turn the dough out onto the plastic wrap. Form the mixture into a log on the plastic wrap.
Wrap the dough in plastic and roll the dough a few times to make an even log. Refrigerate for an hour.
Cut the log into ¼ inch slices and place on the prepared baking pans an inch apart.
Bake the cookies 20 minutes, switching the pans on the racks after 10 minutes. Let the cookies rest on the pans ten minutes and then remove them to a cooling rack.
Easy Oatmeal Cookies
Makes 18 large cookies
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 cups old fashioned oats
- 1/2 cup dried fruit (raisins, cranberries, cherries)
- 1/4 cup butter, melted
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Combine the dry ingredients (flour through fruit) in a large bowl.
Combine the wet ingredients (butter through egg) in a measuring cup.
Mix the wet ingredients into the dry until combined using a wooden spoon or spatula.
Using a small muffin scoop or 3 tablespoons for each cookie, form into a ball and place on the prepared baking sheet. Flatten the cookies slightly.
Bake 10 minutes, switch the pans on the racks and bake for 10 more minutes. Cool on wire racks.
Peach Almond Sundae
- 4 cups vanilla frozen yogurt, softened
- 2 cups chopped peaches, peeled
- 1/4 cup brown sugar
- 1 tablespoon amaretto liqueur
- 8 amaretti cookies, crushed
- 1 cup whipped cream
Cut the peaches into 1/2-inch-thick slices and cut the slices in half.
In a mixing bowl, combine the peaches, brown sugar and amaretto. Cover and chill until serving time.
In each of four dessert dishes, layer the ingredients in the following way: 1 cup frozen yogurt, ¼ of the peach mixture and 1/4 cup whipped cream. Sprinkle a crushed amaretti cookie on top.