FRESH BERRY SALAD

2 blackberries

2 cups strawberries, quartered or sliced

2 cups blueberries

2 cups raspberry

2 Tbsp. honey

Juice of 1 lime (about 2 Tbsp.)

Zest of 1 lime (about 2 tsp.)(optional)

Combine fruit in a large bowl.

Add honey, lime juice, and lime zest (if using).

Stir gently to coat.

I've also added grapes, poppy seed and pistachios for a change and it was yummy.

BERRY SALAD WITH VANILLA SIMPLE SYRUP

Yield: 8-10 Servings

6 to 8 c. fresh berries ~ a mix of strawberries, blueberries, blackberriesand raspberries
1/4 c. granulated sugar
1/4 c. water
1/2 tsp. vanilla extract, paste or 1/2 of a vanilla bean, split open & seeds scraped

INSTRUCTIONS:

IF USING VANILLA EXTRACT or PASTE

Place sugar and water in a small saucepan over medium heat. Bring mixture just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Remove from heat and cool for 5 minutes. Stir in vanilla extract or paste. Chill completely in the refrigerator.

IF USING VANILLA BEAN FOR THE SYRUP

Place sugar, water, and vanilla bean seeds in a small saucepan over medium heat. Bring just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Reduce heat to low and simmer for 7 minutes. Remove from heat a let cool slightly; then chill completely in the refrigerator.

Rinse berries. 

Just before serving, drizzle berries with vanilla simple syrup and toss gently to coat. You may not need to use all of the syrup.

HONEY LIME FRUIT SALAD

2 cups green grapes (halved if large)
2 cups strawberries, quartered or sliced
2 cups blueberries
2 Tbsp. honey
Zest of 1 lime (about 2 tsp.)
Juice of 1 lime (about 2 Tbsp.)

Combine fruit in a large bowl.
Add honey, lime juice, and lime zest (if using).
Stir gently to coat.

CINNAMON APPLES --- 3 WAYS

My favorites apple to use are Honey Crisp, Granny Smith, Cortland or Pink Lady

CROCK-POT ---

6 apples peeled and sliced or 1” cubes

½ cup sugar

½ cup brown sugar

1 TBL cinnamon

1/8 tsp nutmeg

3 TBL corn starch

Pinch of salt

2 TBL butter cut in small pieces

1 tsp vanilla

Mix all together

Cook on low 4 hours or high 2 hours

STOVE TOP ---

4 large apples, peeled and sliced

4 TBSP butter

¼ tsp lemon juice

1 tsp cornstarch

½ cup water or apple juice

¼ cup brown sugar

½ tsp cinnamon

dash of nutmeg

Melt the butter in a skillet over medium heat.

Add apples and splash with lemon juice.

Cook for 10 minutes.

Increase heat to medium-high.

Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Add brown sugar, cinnamon and nutmeg.

Stir to combine.

Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

BAKED ---

6 peeled/sliced apples

1 cup brown sugar

½ cup granulated sugar

2 ¼ tsp Cinnamon

½ tsp nutmeg

Juice of ½ lemon or 1 ½ TBL

Pinch of salt

1 tsp vanilla

1 TBL corn starch

½ cup water or apple juice

2 TBL sour cream (optional but gives it a little extra sum'en sum'en)

Mix all but butter and put in a greased baking dish.

Dot with the butter.

Cover and bake for 30 minutes t 375.

Stir and bake 15 more minutes uncovered.

Enjoy as a side to your meal or top with ice cream for a yummy dessert.

PUMPKIN PUREE

Wash outside of pumpkin. Cut in ½ and pull out seeds and goop. Put on roasting pan.


Cook for 1 hour at 350 degrees


3 sugar pie pumpkins = about 8 cups of puree.

PEACH PIE

6 cups fresh peaches (peeled and sliced) (can use frozen/thawed sliced peaches also)

1&1/4 cup granulated

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

pinch salt

3/4 tsp almond extract

4 TBL diced butter

1 egg mixed with 1 TBL water for egg wash

2 discs Pie Dough

Step 1

Preheat oven to 425 degrees.

Roll out one pie dough disc 1/8-inch thickness. Drape pie pan with dough (about 1” overhang)

Set aside and keep chilled.

Step 2

In a mixing bowl put all ingredients, except butter and gently toss until all ingredients are combined.

Pour filling into pie shell. (or freezer bag)

Step 3

Dot with butter

Roll the remaining dough to 1/8-inch thickness. Drape over peach filling & butter.

Crimp the edges. Vent the top crust.

Brush with egg wash.

Step 4

Bake for 10 minutes

Lower oven to 350 degrees and continue to bake for 30-40 minutes

**If freezing pie filling, after step 2 put into ziplock freezer bag. When ready to bake thaw completely first then continue from step 3.

PEACH COBBLER

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every fall. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times butter!

Peach filling
4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
1 1/2 Tbsp fresh lemon juice

1/2 cup (100g) granulated sugar 

1 Tbsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Topping

1 & 1/2 cup all purpose flour (or 1/2 AP and 1/2 cake flour)

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

10 Tbsp unsalted butter, cold and diced into small cubes

1 cup buttermilk

1 tsp vanilla extract

Sprinkle

1 Tbsp granulated sugar

1/2 tsp ground cinnamon

Vanilla ice cream , for serving (optional)

For the peach filling

Preheat oven to 375 degrees.

Butter a 13x9 baking dish then pour peaches into baking dish and toss with lemon juice.

Mix the peaches, lemon juice 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.

Pour into prepared baking dish.

For the topping

Sift together flour 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds.

Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.

Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a wooden spoon just until combined (don't over-mix, it should be lumpy).

Dollop and just lightly spread spoonfuls (I did 12 across the top) of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan).

Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon and sprinkle evenly over top.

Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes.

Remove from oven and let cool several minutes before serving with vanilla ice cream.

FREEZER PEAR SAUCE

8 Pears, peeled, cored and cut into 1" chunks

1/4 cup water

2 tsp lemon juice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp vanilla
1 TBL brown sugar (optional)(I never add this)

CROCK POT INSTRUCTIONS
Put everything except brown sugar into a 2 qt. crock pot. Cook on low 4-5 hours, stirring every 90 minutes. Use a stick blender to make smooth or eat chunky!

Can add brown sugar but I never do!

Can easily triple this recipe in a 6qt. crock pot!




STOVE TOP INSTRUCTIONS

Put everything into large pot. Cook on medium heat until soft enough to puree, about could be anywhere from 45 minutes to 2 hours depending how soft your pears were to start. Puree up with stick blender, traditional blender or food processer.

Place in freezer containers. Let cool before placing in freezer, or you can just eat it right away. Oh, and no need for sugar, but if you like it sweet, add brown sugar after you get it all mashed and pureed up. 

CHOCOLATE COVERED STRAWBERRIES

1lb. tub of strawberries (approx. 20)

1/2 cup semi-sweet chocolate chips

1 tsp. shortening or oil

THREE BERRY PIE

Double pie crusts

1 cup fresh strawberries, halved

2 cups fresh raspberries

1-1/2 cups fresh blueberries

      (can sub 4-4.5 cups frozen berries)

¾ cup white sugar

1/3 cup cornstarch

Line a pie pan with one crust.

1. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

2. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

3. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

4. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.

5. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

FREEZING PEACHES

Wash peaches.
Blanch in boiling water for 30 seconds.
Remove them to an ice bath.
Rub skins off the peach.
Cut in half and remove pit.
Dip all sides into orange juice.
Place on cookie sheet lined with parchment paper.
Put in freezer.  Once frozen solid, move to zip-lock bags.


Or if you desire to leave the skins on .  .  .  .  .
Wash peaches.

Cut in half. (leave skins on)

Remove pit.

Dip exposed flesh in orange juice.

Place on jelly roll pan lined with parchment paper, flesh side down.

Freeze until solid then put into zip-lock bags.

TO USE:

Remove from freezer, run under water and rub until skins come off.

FREEZING & DEHYDRATING PEARS

Fill a large bowl with ice and water.

Cover the bottom of a second bowl with salt then fill with cold water.

Blanch pears in boiling water for 30 seconds.

Put into the bowl with ice and water.

Rub the skin off.

Half the pear and remove core & stem.

You can now leave them in halves, quarter or slice. Your preference.

Put in salt water once cut for at least 30 seconds. (I usually just leave them in there until all my pears have been prepped)

Rinse well with cold water.

TO FREEZE:

Put on a jelly roll pan lined with parchment paper.

Freeze until solid then move into zip-lock bags.

TO DEHYDRATE:

Put on dehydrating trays and follow instruction for temperature and time.

Store in zip-lock bags.

BLUEBERRY PUFF CHEESECAKE BREAKFAST BAKE

1 can of Crescent rolls or 1 sheet of ready rolled puff pastry

4oz cream cheese, room temperature (original recipe called for 8oz)

3 – 4 Tablespoons powdered sugar (I used 2 with 4oz cream cheese)

1 tsp vanilla extract

1/2 cup frozen blueberries

Squeeze of lemon juice

1 Tablespoon Granulated Sugar

2 Tablespoons butter, melted

Cinnamon Sugar for sprinkling

Pre heat oven to 350.

Unroll and spread the crescent rolls or puff pastry sheets flatten then cut in half. Then with one half of the pastry, line the bottom of a greased 8 x 8 baking pan.

Mix cream cheese, powdered sugar, vanilla & lemon. Spread over dough.

Spread blueberries over filling and sprinkle with 1TBL sugar.

Top with remaining dough.

Pour melted butter over top of dough and brush to spread. Sprinkle with cinnamon sugar.

Bake 25-30 minutes. (my oven left it a little doughy at 25 minute)

Double recipe in a 9x13 pan.

ORANGE FLUFF

1 large box orange Jell-O*** (6oz)

1 large box cook and serve vanilla pudding*** (4.6oz)

2 11oz cans mandarin oranges, (reserve juice and add to water to make 2 cups)16 oz. Cool Whip***

OPTIONAL INGREDIENTS:

20oz can pineapple tidbits drained

2 sliced bananas*

8oz softened cream cheese** (for cheesecake fluff)
maraschino cherries to sprinkle on top before serving

Mix together pudding, Jell-o, and juice/water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

*If using bananas, mix in just before serving to prevent browning.

**If using cream cheese, whip in after you beat the thickened Jell-O mix but before folding in cool whip.

***You can use either regular or sugar free ingredients!

BUTTERFINGER FRUIT DIP

8 ounces cream cheese, room temperature

7 ounces marshmallow fluff, room temperature

4 ounces cool whip

3 full size Butterfinger candy bars

Crush the Butterfinger bars until finely crushed.

In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.

Spoon dip into a serving dish and sprinkle the remaining candy over the top.

Serve with fruit, cookies and graham crackers.

CRANBERRY CREAM CHEESE HOLIDAY SALAD

1 1/2 cups crushed Almonds

4 1/2 tablespoons Splenda

3/4 cup butter, melted

1 tsp salt

1 cup Splenda

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen lite whipped topping, thawed

2 (3 ounce) packages sugar free raspberry Jello

2 cups boiling water

1 (16 ounce) package frozen raspberries

8 ounces of cranberries (chopped) 

Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt, 4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

*Can 1/2 the recipe in a 9x9 pan.

CRANBERRY SAUCE

12 ounces cranberries

1 cup white sugar (can use 1 cup stevia)

1 cup orange juice

1 cinnamon stick

1 small pinch of clove

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the rest of ingredients and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. You may want to halve this recipe unless you have a lot of cranberry sauce eaters.

APPLE PIE IN A BAG

6-7 apples peeled and sliced thin

2 tbsp lemon juice

1 C sugar

1/4 C flour

1 tsp cinnamon

1/4 tsp salt

1/8 tsp nutmeg

2 tbsp butter cut into chunks

1. Place butter chunks in freezer.

2. In a gallon freezer bag mix all ingredients except apples, butter and lemon juice and shake until combined.

3. Coat apples in lemon juice. Discard extra lemon juice.

4. Add apples to bag and shake to coat.

5. Add butter.

6. Remove air and lay flat and freeze.

TO USE:

Remove bag from freezer and lay on counter for about an hour to 45 minutes to defrost or in refrigerator overnight. Squish bag to mix well and dump into pie shell. Either cover with top crust or add a crumb topping.

CRUMB TOPPING:

¾ cup rolled oats

½ cup flour

½ cup brown sugar

½ tsp. salt

¼ tsp cinnamon

6 TBL butter

BAKE:

Preheat oven to 400 degrees.

Bake with edges covered for 25 minutes. Uncover edges and return to oven for 20 minutes.

FREEZER APPLESAUCE

Makes 3 ½ - 4 cups (1 quart)

Doubles & Triples very good.

8 cups of washed, peeled & chopped & cored apples

2/3 c. water

2 TBL lemon juice or Fresh Fruit

CROCK POT INSTRUCTIONS

Fill 6 quart crock pot to the top with peeled, sliced and cored apples

Add 2/3 cup water, mixed with 2 TBL of lemon juice

Cook on low 4-5 hours, stirring about every 90 minutes. Once apples are falling apart, use stick blender to puree. Can add Brown sugar or cinnamon if desired.

STOVE TOP INSTRUCTIONS

Put everything into large pot. Cook on medium heat until soft enough to puree, about could be anywhere from 45 minutes to 2 hours depending how soft your apples were to start. Puree up with stick blender, traditional blender or food processer.

Place in freezer containers. Let cool before placing in freezer, or you can just eat it right away. Oh, and no need for sugar, but if you like really sweet applesauce add 1/4 cup of brown sugar after you get it all mashed and pureed up. Can add ½-1 tsp. cinnamon also.

APPLE PUFF PANCAKE

6 eggs

1 cup whole milk

2/3 cup flour

1 tsp cinnamon

1 tsp vanilla

2 TBL sugar

1/2 tsp salt

4 T butter

1-2 large apples peeled & sliced thin (I do 24 slices per apple)

1/4 cup brown sugar

DIRECTIONS
1) Move oven rack down one level

2) Beat eggs, flour, cinnamon, vanilla, sugar and salt until smooth and there are no visible lumps.  (you can use a whisk or blender)
3) Beat in milk.
4) Put apples and butter in a 9x13 pan.
5) Put pan with apples and butter into oven.

6) Turn oven on to 425. Once butter sizzles and apples have softened a little, remove pan from oven.

7) Pour batter over apples and sprinkle with brown sugar.

8) Bake 18-20 minutes and enjoy right away!

***The recipe calls to bake in 9x13 pan but I like using my 11.5x8 pan (for 20 minutes) best***