Apple Pear Crostada

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I love making crostadas ~ they are so much easier than a regular pie.  Almost any kind of fruit will work, too.  This apple pear crostada is delicious since pears and apples go so well together.  The shape doesn’t have to be perfect, either.  Since I’m a lazy cook, crostadas are a perfect dessert to bake!

Apple Pear Crostada

Apple Pear Crostada

1 unbaked crust ~ bought or homemade

Topping:
1/4 cup flour
2/3 cup packed brown sugar
1 tsp cinnamon
8 tbsps cold butter, cut into pieces

Filling:
2 large apples, cored and cut in chunks ~ I used MacIntosh
2 large pears, cored and cut in chunks ~ I used Bosc
1/3 cup sugar
1/4 cup flour
1 tbsp fresh lemon juice

Preheat oven to 375º.

Make the topping: Mix the flour, brown sugar, cinnamon in a medium bowl. Cut in the butter until mixture is crumbly. Set aside.

Make the filling: In a large bowl, mix all of the filling ingredients together until combined.

To make the crostada: Cover a baking sheet with a piece of parchment paper. Place the crust on the parchment. Spoon the fruit mixture over the top of the crust, leaving a 2 inch border around the pie crust. Fold the dough partially over the filling leaving about a 9 or 10 inch round. Sprinkle the topping over the fruit.

Bake for 50 minutes or until the fruit is tender. When finished, cool on the sheet on a wire rack for 15 minutes. Serve warm if desired.

Makes 8 servings.

Apple Pear Crostada 2

Adapted from The Ski House Cookbook

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Chocolate Chip, Coconut, Oat Bars

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I haven’t baked in a long time ~ since well before Christmas.  My daughter did all the Christmas cookie baking and I was thankful for that.  She is an awesome baker/cook (she made the best Thanksgiving turkey I have ever had!)!  I was looking forward to baking something and found this bar recipe as I was going through some cookbooks the other day.  I had all the ingredients so I tried them.  They are delicious!!!  At first I thought I would leave out the coconut but the flavor is great ~ not overpowering like it can be sometimes.

I made the whole recipe in my mixer.  Since the dough is thick, after mixing it up, spoon it into your prepared pan.  I found it easier to pat it in the pan with my clean hand rather than a spoon or spatula.  Also, don’t overbake.

Chocolate Chip, Coconut, Oat Bars

Chocolate Chip, Coconut, Oat Bars

1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup quick-cooking oats, uncooked
1/2 cup coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans

In a mixing bowl, cream butter and brown sugar. Mix in the egg and vanilla.

In a separate bowl, combine the flour, soda and salt.

Add to creamed mixture, mixing well. Stir in oats and coconut; then add chocolate chips and pecans mixing until combined.

Pat dough into a lightly greased 13×9 glass baking dish.

Bake at 375º for 20 minutes.

Cool and cut into bars.

Makes 12-15 bars depending on how large they are cut.

Chocolate Chip, Coconut, Oat Bars 2

Source:  Where Hearts Gather

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Warm Blueberry Sauce

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This is such a versatile sauce. It can be used on anything ~ ice cream, pancakes, waffles, etc.

Fresh blueberries can be found all year long in many places and even though they can be pricey in the winter, it’s worth it. Frozen would not work very well in this recipe since some of the berries keep their shape and frozen probably would not. I also like this recipe because there is not much sugar in it which makes it a perfect sauce to pour over ice cream.

Warm Blueberry Sauce

Warm Blueberry Sauce

1 1/2 cups fresh blueberries
1/4 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp grated lemon zest

In a saucepan, combine all the ingredients and bring to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Serve warm over vanilla ice cream. Keep any leftover sauce in the refrigerator and warm in the microwave before using.

Makes 4-6 servings.

Source: Popovers To Panache

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Mixed Berry Crisp

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Besides the fact that I love all kinds of berries, I love this recipe because I can make it all year round.  Since it uses frozen berries,  I don’t need to buy expensive fresh berries in winter when I am craving something berry-ish.

I think this crisp would be equally good as a dessert and as a breakfast dish.  Breakfast?  Maybe that’s just me but I love recipes like this as a breakfast side dish.

Berry Crisp

Mixed Berry Crisp

2 (12 oz) bags frozen mixed berries, unthawed
1/4 cup sugar
1 cup flour, divided
1 tbsp fresh lemon juice
3/4 cup old fashioned oats
2/3 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
7 tbsps cold butter, diced

Preheat oven to 375º.

Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in a large bowl, blend well.

Transfer berry mixture to a glass baking dish.

Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in a medium bowl. Add the butter and rub together with fingertips until the mixture resembles small clumps. Sprinkle over berry mixture in baking dish.

Bake until berries are bubbling and the topping is golden brown, about 1 hour. Let cool for 15 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Makes 8 servings.

SOURCE: Bon Appetit

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NEW Gooseberry Patch Cookbook Giveaway!

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GBP Hometown Harvest

A brand spanking new Gooseberry Patch cookbook, Hometown Harvest, is up for grabs.  Hometown Harvest is a great cookbook although I may be biased since fall is my favorite time of year.  This book has several wonderful chapters, Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River and Through the Woods.  All are chock full of wonderful recipes from home cooks like yourself.  I even have a recipe in this book ~ Buttermilk Pecan Waffles.  The last chapter is is full of  memories from readers and customers of Gooseberry Patch products.

After the recipe will be all the “rules” for this giveaway!

The first recipe I tried from this cookbook is Mini Apple Turnovers.  They are super simple to make and would be perfect for unexpected guests or for tea time.

Turnovers 2

Turnovers 1

Mini Apple Turnovers
Submitted by Robyn Stroh, Calera, AL

2 9-inch pie crusts, homemade or store bought
21 ounce can apple pie filling
1 egg white
1 tbsp water

Place one crust on a lightly floured surface. With a 3 inch biscuit cutter, cut out as many circles as you can. I used a slightly bigger cutter and got about 7 rounds from each crust.

Top each circle with 1 to 2 teaspoons pie filling, cutting up the apples if necessary. I placed my apples toward one side so it would be easier to close. Fold circles in half and crimp the edges wiht a fork dipped in water.

Place on lightly creased cookie sheets. Repeat with second crust.

In a small bowl, beat egg white and water together and brush over turnovers.

Bake at 425º for 8-12 minutes or until golden.

Makes 12-14 turnovers.

To enter the giveaway for ONE copy of Hometown Harvest all you have to do is comment on this post and tell me what your favorite food to make in the fall is. One comment per person. Very, very easy. The giveaway will run until October 3 at midnight. I will pick ONE winner on October 4 and I will email the winner! If you have any questions, feel free to email me at girard dot nancy at yahoo dot com.

Happy Cooking!

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Boston Cream Pie from Game Day Fan Fare

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I just realized I never let you all know my favorite teams ~ NY Mets, NY Yankees, NY Giants, Miami Dolphins  🙂

Don’t forget to that I’m giving away one copy of Gooseberry Patch’s Game Day Fan Fare.  To enter the giveaway, comment on THIS POST.

game day

You can have 3 chances to win!

This is the last recipe that I tried from this cookbook.  I chose it because I LOVE Boston Cream Pie and the cake in this recipe is from scratch which I like so much better than a mix.  I think you could make the cream from scratch as well instead of using pudding mix.  All in all, it’s a delicious recipe!

Boston 1

Boston Cream Pie
Submitted by Flo Burnett, Gage, OK

5 eggs, separated
1 cup sugar, divided
1 1/2 tsp lemon zest
4 1/2 tsps fresh lemon juice
2 tbsps water
1 cup cake flour
1/4 tsp salt
1/4 tsp cream of tartar
3.4 oz pkg cook & serve vanilla pudding mix
1 1/2 cups milk
1/2 cup whipping cream
1/8 tsp vanilla
2 tbsp butter
2 (1 oz) sqs unsweetened baking chocolate
1 to 1 1/2 cups powdered sugar

In a large bowl, beat together egg yolks and 1/2 cup sugar. In a separate bowl, whisk together zest, juice, and water. Gradually beat zest mixture into yolk mixture until fluffy. Fold in flour until completely blended. In a separate bowl, beat egg whites, salt and cream of tartar with an electric mixer on high speed until stiff peaks form. Beat remaining sugar into egg whites until combined. Gently fold egg white mixture into yolk mixture until fully combined. Divide batter between 2 lightly greased 9 inch round cake pans. Bake at 350º for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Meanwhile, prepare pudding mix according to package directions using milk. Refrigerate until well chilled; fold in whipping cream and vanilla. Set aside.

Melt butter and chocolate in a double boiler (I used the microwave). Remove from heat; whisk in powdered sugar until smooth.

Assembly: Place one cake layer on a cake plate. Spread with all the pudding filling. Top filling with the remaining cake layer. Pour chocolate mixture over the top and spread to cover top of cake.

Makes 8 to 10 servings.

Boston 2

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Vintage Recipes Series ~ Cream Cheese Squares

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I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years.  If I see someone’s recipe card collection for sale, I just can’t pass it up.  I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf.  I have recipes from the 20s through about 2005 or so.  Some are not vintage but I have no idea what to call them.

Collection

Collection 2

Some recipes are written on the backs of envelopes and some are typed out neatly on cards.  It’s really a treasure trove of someone’s life in the kitchen.  It’s fun to go through them.

I decided that a few times a month, I would pick a recipe, make it, and blog about it.   Many of these recipes have no attribution or even a publishing date and are handwritten.  If it does have any publishing info, I’ll post it.  Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.

Article

As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess.  Luckily, there aren’t too many ingredients.  The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel.  I did a bing search and it looks like Mrs. McDaniel has passed away.

These cream cheese squares are delicious!  They are cheesecake in bar form.  The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much.  One-half cup would be plenty.

Cream Cheese Squares 1

Cream Cheese Squares

1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla

Preheat oven to 350º.

Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.

Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.

Cool and cut into squares.

I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.

Makes 9 bars.

Cream Cheese Squares 2

Cream Cheese Squares 3

Happy Cooking!

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