Category Archives: Fruits

Happy Mother’s Day! Jammin’ With My Mom

Print Friendly

Mom May 9 2015Spring strawberries are in season in middle Tennessee.  Friday my sous-chef dish-washing mom and I made a trip to a local farm to fill up on fresh, ruby-red, stunningly juicy, beautiful strawberries.

SONY DSC Mom cleaned the strawberries as I made dinner Friday. We talked about our “plan of attack” on Saturday morning to turn these berries into … jam.

SONY DSC
We had a great time! We made 4  batches and it was light work as she worked on one side of the counter and I worked on the other moving like a well oiled jam-making machine.

SONY DSCIn the early stages of jam making we spend time talking about the trifecta we are looking for.  Will the  jam “jell”?  At that point we always reminisce about the year we ended up with strawberry sauce!  I like to think we did it on purpose (which is what I said when ever I opened a jar to pour over ice cream or cheesecake) but she and I both know we have no idea why Sure-Jell  sure didn’t jell.  None-the-less we are always anxious to see if our labor will turn into strawberry jam by the morning.

Then we pondered  will they all “seal” after their water bath?  It is my sous chef’s job to keep count as each one pops! as they cool.  She loves announcing the running total of sealed jars as we finish the remaining batches or are cleaning up the kitchen.

And then the third question we rattle on about —  will the strawberry jam taste as good as last time, or at least as good as we remember it to be?

We keep several different homemade jellies and jams on the pantry shelf but strawberry is everyone’s favorite and so it is always gone first.  (Plus I’ve been known to gift a jar or two.  But shhh, don’t tell the Chief or my sous-chef dish-washing mom because they will have a fit.  I won’t go so far as to say they are stingy with the strawberry jam but I do have to sneak it out of the house.  Just sayin … )

I’m not including a recipe because we follow the tried (and not always true) way to jams and jelly on the Sure-Jell package.  I did find one earlier post where I have written out the recipe to make Blackberry Jam and you can find it here.

Mom, happy mother’s day!  Thank you for spending Saturday in the kitchen with me.  Out of 4 batches of strawberry jam that we made — good news — all the jars sealed.  Other news — we have 6 jars of strawberry sauce! :)

I love you mom.  I thank God I am your daughter,  that you are healthy at 84 years old, and that you live with the Chief and I!  We are blessed.

~Catherine

 “Charm is deceitful, and beauty is vain,
 but a woman who fears the Lord is to be praised.

Proverbs 31:30

 

 

All-American Apple Crumb Pie

Print Friendly

apple crumb pie whole
Can you stand one more apple recipe?  If you are like me you may still have a few apples around from the fall bounty.  I made this Apple Crumb Pie a few weeks back and it reminded me of how much I like the simplicity of making a crumb topping pie!  It also reminded me that I don’t always have to reinvent the wheel in the kitchen.  There is a reason apple pie is an all-American favorite dessert through generations of cooks. caramel apple pie before
My sous-chef dish-washing mom was just getting back to speed after 16 rounds of radiation treatment and the pie seemed to be just the right comfort food for her. apple crumb pie fork
I adore caramel pared with apple and so after preparing the pie according to the I found at allrecipes.com I drizzle a good bit of caramel ice cream topping before adding the crumb topping.  The caramel added the nostalgic taste of caramel apple that I was looking for.

apple crumb pie 3/4
If you haven’t made a crumb pie lately, this just may be the day!

Happy Baking!
~Catherine

P.S.  It is our privilege, our right and our responsibility to vote in America.  Be sure and make your voice heard today.i-voted

Deuteronomy 1:13

“Choose for your tribes wise, understanding, and experienced men, and I will appoint them as your heads.”

Apple Crumb Pie
 
An All-American Favorite cranked up a notch with a drizzle of caramel and a crumb topping. Easy to make and wonderfully comforting to eat!
Serves: 8 servings
Ingredients
  • 1 Pie shell (9")
  • 6 cups thinly sliced granny smith apples
  • 1 Tablespoon lemon juice
  • ¾ cup white sugar
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup raisins (optional, but very good!)
  • ½ cup chopped walnuts (optional, but also very good!)
  • ¼ cup caramel topping (optional for drizzle)
Crumb Topping
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 3 Tablespoons butter
Instructions
  1. Preheat oven to 375 degrees F.
  2. Prepare pastry shell into pie plate, fluting edges, if desired.
  3. Place sliced apples in a large bowl sprinkle with lemon juice.
  4. In a small bowl, mix together white sugar, 2 Tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated.
  5. Stir in walnuts and raisins. Spoon mixture into prepared pastry shell.
  6. Drizzle with caramel topping.
  7. In a small bowl mix remaining ½ cup flour and brown sugar. Cut in butter until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
  8. Bake in preheated oven for 25 minutes. Remove foil and bake and additional 25 minutes, until top is golden brown. Apples should be done but not squishy.
  9. Cool on wire rack.
  10. Serve with ice cream, if desired.
Notes
Granny Smith apples make a great pie, but you may use Fuji, Gala or your favorite baking apple as well.

Recipe adapted from allrecipes.com by Jackie Smith

It’s Apple Time! Let’s Bake Some Apples

Print Friendly

baked apple upclose
Fresh apples are a plenty at this time of the year and baking an apple can make a very luxurious dessert.  I’ve baked apples for years but with a refrigerator drawer full of apples I decided to Google a new recipe for this old favorite.  Wow!  I am so glad that I did.

baked apples start
Who says you can’t teach an old dog new tricks?  I landed on the Food Network site and a recipe by Paula Deen. First thing I read from her recipe said, “Core apples, making sure not to puncture the bottom of the apples so that the juices will remain.”  I always cut the apple core all the way through and then was dissatisfied as all the goodies and juice would run all the way through.  Duh, how come I didn’t think of this?

baked apple buttered
After filling the center with the usual walnuts, brown sugar and cinnamon, apple juice is poured around the apple and a pat of butter placed on top.

baked apples oven
In to the oven they go for about 45 minutes or until baked through.
baked apple all gone!
When I served these baked apples my sous-chef dish-washing mom and the Chief both agreed they were the best they had EVER had.  Really?  Ever?  Yes! Ever.
I used granny smith apples although I believe Gala or Fuji will work well also.
The Chief  just asked me what I am blogging.  When I told him, “baked apples” he said, “Oh, let’s have those again tomorrow!”  Enough said.
Happy Autumn and Happy Baking!
~Catherine
Baked Apples
 
Prep time
Cook time
Total time
 
The best baked apples I have ever made! Thank you Paula Deen!
Serves: 6
Ingredients
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup brown sugar
  • 6 same-size Granny Smith apples
  • 2 tablespoons butter, cut into 6 teaspoon-size pieces
  • 1 cup apple juice
Instructions
  1. Preheat oven to 325 degrees F.
  2. Combine cinnamon, nutmeg, and brown sugar in a small bowl. Set aside.
  3. Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from ½-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture.
  4. Top each apple with a teaspoon of butter.
  5. Place apples in casserole dish and pour apple juice around them.
  6. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour.
  7. Remove from heat and serve.
  8. Optional garnish: whipped cream, ice cream, or mint leaf.
Notes
Best apples: granny smith, fuiji or gala.

Adapted from recipe from Paula Deen:

http://www.foodnetwork.com/recipes/paula-deen/baked-apples-recipe.html

Award Winning Apple Walnut Berry Galette

Print Friendly


Lee 1st place southern classicLee after the race!
There are many things I love about the fall and October in particular. One of which is the half-marathon my awesome husband likes to run in the first week of the month.  This year he had a “big” birthday which catapulted him into a new age group at this half-marathon.  Even though he had just ran 13.1 miles adequate training kept him from coming across the finish line huffing and puffing.  Instead he came across quite happy as he saw his time of 2 hours and 9 minutes.  It isn’t his personal best, but it was good enough to win him first place in his category.  I’m so proud of him!

apple berry galette facedown
When we arrived home I wanted to make something special to top off our celebratory dinner.  However, I wanted it easy.  After all, I got up extra early, did a little shopping while he ran, and then cheered him on … oh wait, I wasn’t actually there to cheer him on at the finish line.  Well, that is the rest of the story.

My sole job responsibility for this half-marathon was to get the photo of Lee running across the finish line, WITH the timing clock in the foreground.  Okay, no problem, I had 2 hours and 9 minutes to get ready.  But I actually had calculated that based on his recent training runs he would be crossing the finish line at 2 hours and 23 minutes. The guy and the babySo, at 2 hours and 9 minutes I was actually totally captivated by a young father who had just come across the finish line pushing his 5 month old daughter in her stroller.  About the time he was telling me that this was “her” second half-marathon, I felt a tap on the shoulder.  I spun around to see my marathon runner who said, “Hey, what’s up girl?”  I believe I actually screamed, at least in my head all I heard was screaming. There was a roar pounding in my ears as his bright blue-gray eyes were twinkling and I tried to wrap my head around him standing before me.“Where did you come from?  The finish line?  Are you done?  What about the picture… the picture!  When will I stop asking these stupid questions?”

I didn’t get the shot.  I totally missed him running across the finish line.  Bottom line — now I have to pay $22 to someone else who WAS paying attention as he ran across the finish line.

apple berry galette upclose
I may have been a loser at getting the photo but my big comeback was this deliciously sweet and tart apple-blueberry galette.  This free-form pastry takes only minutes to prepare and is ready to serve when dinner is finished.

Award Win Apple Walnut Blueb galette

 

 

 

 

 

I first learned how to make galette during a baking session from Julia Child’s cookbook making a Triple Berry Galette.  For our savory taste I have made a Tomato and Cheese Galette and a Pepperoni and Cheese one as well!

apple berry galette single

 

 

 

 

 

 

But for an award-winning celebration this apple-walnut-blueberry combination was worthy.

Lee First Place Finish Southern TN Classic
Take it from me, you can make any mealtime a celebration with this lovely galette.

Happy Baking!
~Catherine

Award Winning Apple Walnut Berry Galette
 
Prep time
Cook time
Total time
 
A favorite easy-peasy free-form pastry!
Serves: 6 slices
Ingredients
  • 1 - 9" round pie crust, homemade or store-bought
  • 3 oz. cream cheese, softened
  • 3 apples, peeled and thinly sliced
  • 1 cup blueberries, fresh or frozen
  • ½ cup walnuts, lightly chopped
GLAZE
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • Milk to desired consistency
Instructions
  1. Place pie crust on baking sheet sprayed with oil or covered with parchment paper.
  2. Spread softened cream cheese on pie crust, beginning in the middle and extending to about 2" from the edge all around.
  3. Layer sliced apples, blueberries and walnuts.
  4. Carefully bring up edges of the crust towards the center forming a free-form pie.
  5. Sprinkle lightly with sugar.
  6. Bake at 375 degrees F. until pastry is lightly brown and blueberries bubbling, about 35 minutes.
  7. While cooling, mix up the confectioner's sugar glaze.
  8. When pie has cooled spread drizzle with glaze, slice and enjoy!
Notes
The best apples to bake are granny smith, gala, or fuji. You may mix the apple types also for a nice variation.
Related Posts Plugin for WordPress, Blogger...