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This is a tasty fruit pie with a streusel topping, instead of a top crust. I left the peel on the nectarines before giving them a rough chop. For the topping, I used room-temperature butter and mixed it well, but I think if you used cold butter you could cut it into the flour/sugar mixture instead and it would be fine.
1 cup sour cream
2 tsp. cornstarch
1 tsp. vanilla
½ cup sugar
3 Tbsp. tapioca
4 cups nectarines
2 cups blueberries
1/3 cup brown sugar
½ cup flour
3 Tbsp. butter
Pastry for one 9” pie crust
In a very large bowl, mix together sour cream and cornstarch. Stir in vanilla. Stir in sugar and tapioca. Set aside. Chop nectarines. Add nectarines and blueberries to sour cream mixture. Let stand.
In a small bowl, combine brown sugar, flour, and butter. Place pastry into pie pan and pour in the fruit mixture. Sprinkle brown sugar mixture over the top.
Bake in preheated 375 degree oven for 45-55 minutes, until it bubbles and the top is a golden brown color. Watch for spillover. Let cool and enjoy!
Fruit mixture goes into the crust.
Sprinkle streusel topping over it and place into the oven.
When the fruit bubbles and the streusel is golden, remove from oven.
I was craving something chocolate the other day and remembered these quick-to-fix cookies from my childhood.
Bring to a boil in a medium pan and boil one minute:
2 cups sugar, ½ cup cocoa, ½ cup milk, 1 stick butter (1/2 cup), Dash salt
Remove from heat and stir in:
½ cup chunky peanut butter, 1 tsp. vanilla, 3 cups quick oats
Drop by spoonfuls onto wax or parchment paper. Let set until firm. Eat!
Apricots and Blueberries are two of my favorite fruits. The apricots are expensive here, but you only need three of them so it’s doable. I splurge. This dense cake is quick to assemble. If you have the ingredients you can throw together a very nice little dessert for your guests.
This is a recipe by Kelsey Banfield, thenaptimechef found online at Momtastic Food.
Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick, line the bottom of the pan with parchment paper.
Scatter 3/4 cup diced apricots and 1/2 cup blueberries evenly on the bottom of the pan and set aside.
Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (yes, 3/4# — melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan and sprinkle top with sugar.
Bake in a preheated 350 degree oven for 40-45 minutes or until cake tester comes out clean. It will be quite brown from the sugar you sprinkled on top, but that is best in order that the fruity bottom is baked through.
Voila, done! Add a dab of whipped cream and garnish with a blueberry.
My husband and I picked apples this morning. I’m in Alaska and they’re a little on the small side. Then I came home and picked raspberries from the back yard. The recipe is based on one from Martha Stewart. So, I went a little rogue with the recipe, but that’s okay. Who knows how many raspberries I threw in there. It looks pretty ugly, but I just tasted some of the dripping and it’s heavenly.
I don’t usually peel these little apples, but this time I did. The ones I picked were nearly normal sized and I didn’t know if the peel would be tough, so I peeled.
Apple-Razzie Pie Ingredients
2-3/4 lb. pie apples, peeled, cored, sliced ½”
12-oz raspberries
1 cup sugar
¼ cup flour
2 Tbsp lemon juice
Pinch of salt
Pie crust (2) for 9” pie
2 Tbsp. butter
1 egg yolk
1 Tbsp. cream
More sugar to sprinkle
Here’s what you do, preheat oven to 375 degrees F. Mix together the apples, raspberries, sugar, flour, lemon juice, and salt.
Pour into pie crust. Dot with butter. Cut slits in top crust. Put on top crust.
Mix together egg yolk and cream. Brush over top crust. Sprinkle with more sugar.
Bake on bottom rack of oven (set the pie on a baking sheet to catch the overflow drips) for 1 hour ten minutes to 1 hour twenty minutes. I baked mine for 1 hour and 25 minutes. You’re looking for the juice bubbles to burst slowly. Mine seems perfect. Can hardly wait to try it.
I have made these brownies since the recipe first appeared in Taste of Home many years ago. Brownies are a fallen soufflé, so when you see a brownie recipe using a lot of eggs you know it’s correct. The reason I like this recipe is that it’s “speedy” and it’s easy!
Speedy Brownies Recipe
Into large bowl, combine:
2 cups sugar
1-3/4 cups flour
½ cup baking cocoa
1 tsp. salt
5 eggs
1 cup vegetable oil
1 tsp. vanilla
Beat until smooth. Pour into greased 9×13” baking dish. Sprinkle with 1 cup chocolate chips. Bake at 350 degrees F for 30 minutes. Let cool and serve. Tastes great served warm with vanilla ice cream.
I have also sprinkled the top with butterscotch chips, milk chocolate chips, and white chips. All are delicious!
Pour batter into greased 9×13″ baking dish.
Sprinkle with one cup chocolate chips (or any kind of chips).
Bake at 350 degrees F for 30 minutes. No need for frosting.
We are having a BUMPER crop of raspberries. Here is a raspberry pie favorite. It’s based upon a recipe found in Sunset Magazine’s June 1990 issue called French Raspberry Pie.
Go pick some raspberries.
You’ll need 4-1/2 cups to start. Rinse and then dry on absorbent towel.
Mix together 1 cup sugar, 1/4 cup tapioca, 1/2 tsp cinnamon, 1/4 tsp. salt.
Stir in 1 cup sour cream and let sit for 15 minutes.
Distribute raspberries into an unbaked 9″ pie crust.
Pour sour cream mixture evenly over the raspberries. Set pie on sheet to catch drips. Bake at 400 degrees F for 45-50 minutes.
Pie is finished when filling is bubbly and surface is browned. Once cooled, garnish with 1-1/2 cups fresh raspberries.
Raspberry Pie Recipe
4-1/2 cups raspberries (+ 1.5 cups for garnish)
1 cup sugar
¼ cup quick-cooking tapioca
½ tsp. ground cinnamon
¼ tsp. salt
1 cup sour cream
Unbaked 9” pie crust
Rinse berries and drain on absorbent towels. In a small bowl, mix sugar, tapioca, cinnamon, and salt. Stir in sour cream; let stand 15 minutes to soften tapioca.
Put 4-1/2 cups raspberries into pastry shell. Pour sour cream mixture evenly over raspberries. Bake at 400 degrees until filling bubbles and surface is browned, 45-55 minutes. Let cool, then pile more berries on top.
This is a must-have for Rhubarb Bread Pudding.
Grand Marnier Hard Sauce
½ cup softened butter
1-1/2 cups powdered sugar
2 Tbsp. Grand Marnier, more or less to taste
Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Serve by placing dollaps onto servings of warm bread pudding.
This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.
Toast 8 slices Italian bread
Cut into 1/2″ cubes
Melt butter into milk and pour over bread. Let sit 15 minutes.
Mix together eggs, sugar, salt, and cinnamon.
Run outside, pull rhubarb, clean, and trim.
Chop rhubarb.
Mix rhubarb with eggs mixture.
Mix rhubarb and eggs mixture with soaked bread mixture.
Pour into buttered baking dish.
Sprinkle with brown sugar and pecans
Bake at 350 degrees for 55-60 minutes.
Serve warm with Grand Marnier Hard Sauce
Rhubarb Bread Pudding Recipe
8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes
1-1/2 cups milk
4 Tbsp. butter
5 eggs
1-1/2 cups sugar
¼ tsp. salt
1 tsp. cinnamon
4 cups rhubarb, chopped
½ cup brown sugar
¼ cup pecans, chopped
Put bread cubes into a large bowl. Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.
Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.
Stir eggs mixture into bread mixture and pour into buttered baking dish. Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.
Serve warm with Grand Marnier Hard Sauce. Serves 8-10
Grand Marnier Hard Sauce
Grand Marnier Hard Sauce Recipe
½ cup softened butter
1-1/2 cups powdered sugar
2 Tbsp. Grand Marnier, more or less to taste
Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Dollap onto servings of warm bread pudding.
This recipe is based upon one found in Betty Crocker’s Cookbook. I could not find the year of publication, but it was my grandmother’s cookbook and she was born in 1914. This is a quick and easy dessert to make, if you have the cherries on-hand, which I always try to do. I’ve been reading a bit of back-and-forth online about butter vs. margarine vs. shortening and I don’t know what to think. When I see a recipe calling for margarine I always use butter, but when I see a recipe calling for shortening, I use vegetable shortening, like Crisco. All of that is to say that it’s possible that this recipe can be changed for the better, but I have only tried it the way described here.
This is not cherry pie filling! It is a can of tart cherries, packed in water. I imagine you could use fresh or frozen pitted cherries and crush them a bit to get the required amount of juice for the sauce. Or simply forego the sauce and eat cake!
Cherry Carnival
1-3/4 cups flour
2 tsp. baking powder
½ tsp. salt
¼ cup shortening
1 cup sugar
1 egg
¾ cup milk
1 tsp. vanilla
1 14.5-oz. can pitted sour (red tart or pie) cherries
½ cup chopped walnuts
Stir flour, baking powder and salt together in bowl. Add shortening, sugar, egg, milk, and vanilla. Drain the can of cherries, but save the juice into a liquid measure (you should get about ¾ cup-good!) and set aside. Add cherries and walnuts to batter and stir until well mixed. Pour into greased 9” square pan. Bake in preheated 350 degree oven for 25 to 30 minutes. Serve hot with hot Clear Red Sauce (below).
Clear Red Sauce
½ cup sugar
2 Tbsp. cornstarch
¾ cup juice, drained from can of cherries
1 cup water
¼ tsp. almond flavoring
3 drops red food coloring (optional)
In saucepan, mix sugar and cornstarch. Gradually stir in juice and water. Stir constantly over medium heat, let boil for one minute. Remove from heat and add almond flavoring and red food coloring. Serve hot over Cherry Cake.
Serve with whipped cream or ice cream, if desired. The sauce is easily re-heated in the microwave. I always end up with too much sauce because people eat the leftover cake for breakfast and they don’t bother putting sauce on it.
This recipe comes from Out of Alaska’s Kitchens (Alaska Crippled Children’s Association, Inc., 1961). My mother has a recipe in that cookbook, from when we lived in King Salmon in 1959, called Fresno Pudding. It’s a raisin pudding, similar to this chocolate one I’m going to tell you about, but so unctuously sweet that it makes your teeth hurt. I digress.
I’ve been dieting for months and had an unstoppable chocolate craving. I frantically whipped together this dessert and dove into it as soon as it came out of the oven. All better now. I like this dish because it’s one step, everything goes into the baking dish at one time, but it comes out of the oven as a cake with sauce.
Hasty Chocolate Pudding
Stir together dry ingredients:
1 cup flour
¾ cup sugar
1-1/2 Tbsp. baking cocoa
3 tsp. baking powder
¼ tsp. salt
Stir together these liquid ingredients and mix with dry ingredients:
½ cup milk
1 tsp. vanilla
2 Tbsp. melted butter
Spread batter into greased 8X8” baking dish.
Mix together syrup ingredients: ½ cup sugar, ½ cup brown sugar, 4 Tbsp. baking cocoa, and 1 cup hot water. Pour over batter in dish. Do NOT stir. Bake 30 minutes in 350 degree oven. Serve with or without whipped cream.
Stir together dry ingredients.
Stir together liquid ingredients and add to dry ingredients.
Spread batter into greased baking dish.
Mix together syrup ingredients.
Pour syrup over batter. DO NOT STIR.
Bake at 350 degrees for 30 minutes.
Cake rises to top of dish and sauce lies beneath.
Serve topped with whipped cream, or not.
Foods Passion 