Posts tagged #Fruit

Aunt Karma's Sunday Cobbler

Recipe: Aunt Karma's Sunday Cobbler

Summary: For a couple years, my niece, Kelly and her family, would come over every Sunday for dinner. My teenage boys taught Kelly’s little boys to say “Rock On!” (with the fingers and everything). My boys became known as the “Rock On” boys and soon my kids were asking “Are the little ‘Rock On’ boys coming over today?” We miss you, Kelly, Marty, Ry, Kol and Tate and I’ll cook whatever you want if you come over this Sunday!

Ingredients

Filling:

  • 3 pounds fresh peaches - peeled, pitted and sliced (because I like peaches, but any "cobbler suitable" fruit can be substituted)
  • ¼ cup lemon juice
  • ⅓ cup orange juice
  • ½ cup butter
  • 2 cups white sugar
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch

Cobbler “crust”:

  • ¼ cup butter
  • 1¼ cup flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ½ teaspoon vanilla

Instructions

  1. For filling: In a large saucepan, mix the peaches, lemon juice, and orange juice. Add ½ cup butter, and cook over medium-low heat until butter is melted.
  2. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture.
  3. For crust: Melt butter and poor into 9 x 13 baking pan. Allow to cool.
  4. In a separate bowl, stir together flour sugar, salt and baking powder. Mix in milk and vanilla.
  5. Pour batter over melted butter. Do not mix or stir.
  6. Spoon filling, evenly, over the batter. Do not mix or stir.
  7. Bake for 50-55 minutes at 350°.
  8. Filling will sink to the bottom and be covered in the cake-like crust.
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Posted on October 18, 2010 and filed under Desserts.

Pear Tart with Mascarpone

Recipe: Pear Tart Mascarpone

Summary: (Tarte aux Poires au mascarpone)   I love puff pastry. You can use if for everything and it keeps in your freezer. This recipe is just for Jeff Decker. He loves stuff like this and I don't make it enough.

Ingredients

  • 2 large pears, sliced, cored and peeled
  • ¼ cup lemon juice
  • ¼ cup sugar
  • 1 large egg
  • 1 tablespoon sugar
  • ½ cup mascarpone cheese
  • ¼ teaspoon vanilla
  • ½ of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
  • ¼ cup peach, pear or apricot preserves

Instructions

  1. Unfold puff pastry onto baking sheet.
  2. Slice, core and peel pears. Combine lemon juice and sugar and coat pear slices.
  3. Whisk together mascarpone, sugar, vanilla and egg. Spoon mascarpone mixture over pastry, leaving 1 ½” edge on all sides.
  4. Arrange pear slices over mascarpone mixture, reserving left over lemon juice.
  5. Fold up edges of pastry to the edge of mascarpone.
  6. Bake at 400° for 25 minutes.
  7. In a small sauce pan, warm preserves and reserved lemon juice. Spoon over baked tart.

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Posted on October 12, 2010 and filed under Desserts.

Peach Cobbler

Recipe: Peach Cobbler

Summary: I’m a certified “Peach Freak”. I love all forms of peach anything; ice cream, shakes, pies, cobblers, tarts. So, it was with great sadness that I bought a small basket of the “Last Peaches” from the local orchard. *sigh* I still struggle with making a good crust, but Jeff is happily eating all my efforts.

Ingredients

Crust:

  • 2 ½ cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • ¼ cup cold water
Filling:

  • 3 pounds fresh peaches - peeled, pitted and sliced
  • ¼ cup lemon juice
  • ⅓ cup orange juice
  • ½ cup butter
  • 2 cups white sugar
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch

Topping:

  • 1 tablespoon white sugar
  • 1 tablespoon butter, melted

Instructions

  1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides.
  4. Bake for 20 minutes, or until golden brown.
  5. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add ½ cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture.
  6. Remove from heat, and pour into baked crust. Roll remaining dough to a thickness of ¼ inch. Place over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
  7. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

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Posted on October 7, 2010 and filed under Desserts.

Blueberry Tarts

Recipe: Blueberry Tarts

Summary: The all-butter crust is hard to beat!

Ingredients

Crust:

  • ½ cup cold butter
  • 1¼ cup flour
  • ¼ teaspoon salt
  • 1 tablespoon - ¼ c cold water

Filling:

  • 4 cups fresh blueberries
  • 1 cup sugar
  • 2 tablespoon cornstarch
  • ½ teaspoon nutmeg

Instructions

  1. Mix flour and salt together. Cut butter into mixture and hand mix until crumbly. Add water, 1 tablespoon at a time. Place in fridge and chill.
  2. Combine sugar, cornstarch and nutmeg. Add blueberries and gently stir to coat berries. Load pie shells and dot with butter. Cover with crust. Dust with cinnamon and sugar.
  3. Bake at 350° for 35-40 min.
Blueberry Tarts

Blueberry Tarts

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Posted on October 6, 2010 and filed under Desserts.