• Fruit, Pie 10.05.2011 1 Comment
    5 cups pie cherries- fresh or frozen.  If frozen, do not thaw (pitted)
    3/4 cup sugar
    2 tablespoons water
    3 tablespoons cornstarch
    3 tablespoons lime juice (from 2 small limes)
    zest of one lime (Optional)
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    pinch of salt
    2 tablespoons butter

    Combine 2 cups of the cherries in a saucepan with the sugar and 2 tablespoons of water.  Cook and stir occasionally over medium high heat until the sugar melts and the blueberries are soft and mushy- about 5-7 minutes.

    In a small bowl or measuring cup, combine the 3 tablespoons cornstarch with the 3 tablespoons lime juice.  Mix well until fully combined, and then add to your saucepot.  Cook and stir constantly until thickened.  It will become very thick.

    Add the remaining cherries, zest if using, cinnamon, ginger, salt and butter.  Stir until well combined and the butter is melted- this mixture will be thick.

    Scoop the mixture into your prepared pie crust, add the top crust and cut three vents into the crust.  Brush the top with milk and sprinkle with cinnamon sugar.

    Bake in a 375ºF oven for 30 minutes.  Reduce the heat to 350ºF and bake for an additional 30 minutes, or until the filling is bubbling up through the vents and the crust is a beautiful golden brown.  Allow to cool completely before slicing into it- it slices more cleanly if you can wait a whole day.

  • ice pop assemblyfrom Everyday Food, July/August 2010

    1/2 pound strawberries, hulled and quartered (1 1/2 cups)
    1/4 cup sugar, divided
    1/2 pound blueberries (1 1/2 cups)
    1 1/4 cups low-fat plain yogurt (we used full fat)

    Directions:

    In a food processor, puree strawberries with 1 tablespoon sugar.  Transfer to a small bowl.

    In processor, puree blueberries with 1 tablespoon sugar.

    In another small bowl, whisk together yogurt and 2 tablespoons sugar.

    Pour the three mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers each.  With a skewer or thin bladed knife, swirl mixtures together in an up-and-down motion.  Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.

    Makes 10.

    *For tropical pops use 4 kiwis and 1 large mango instead of the berries.

  • Fruit 22.12.2008 No Comments
    1 quart frozen sliced peaches
    1/4 cup brown sugar, packed
    1/2 teaspoon cinnamon
    1/4 teaspoon ground ginger
    1 tablespoon cornstarch
    3 tablespoons butter, sliced thin

    Directions:

    Preheat oven to 350º.

    Place the sliced peaches in a baking dish that has been sprayed with cooking spray.  Add the brown sugar, cinnamon, ginger and cornstarch, and toss well to coat the peach slices.  Spread the butter slices over the top of the peaches, place in the oven and bake for about 1 hour, or until thickened and bubbly and delicious.

About The Recipe Trove

September 2014
S M T W T F S
« Aug    
 123456
78910111213
14151617181920
21222324252627
282930  

Archives