Roasted Fruit Pie

This Roasted Fruit Pie is prefect for your Thanksgiving table, and so easy when you use store bought pie crusts. Sure nothing beats homemade, but at this time of year semi homemade can be a real time saver.  In this rustic one crust recipe I roasted apples, pears and grapes. You can add or subtract from this combination of ingredients, to fit your lifestyle and taste or what you have on hand.

Am not a fan of double crusted pies, I prefer a crumble toping. And one more thing there’s no rule you have to bake a pie in a   pie pan.I used a 9.5 inch tart pan that goes from oven to table, to dishwasher, and it’s easier to cut prettier slices.

Speaking of ovens this is another recipe that I baked in my  Toaster oven/ air fryer  using the confection option, right now it’s on sale. click the link it will take you there.

The Why’s Of This Roasted Fruit Pie

In this Roasted fruit Pie I like to roast the fruit before baking. Roasted the fruit sweetens the it and caramelizes it to a golden tenderness.

I also bake the pie in a shallow tart/quiche pan for a firmer filling, and more often than not I prebake the crust before filling, I don’t like soggy crusts And I use A crumble topping because personally I don’t like that much dough.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram I love hearing from you !!!!

Ingredients

• 1 ready made pie crust
• 3  unpeeled cored apples thinly sliced
• 2  unpeeled cored  pears thinly sliced
• 2  cups red grapes
• 1 cup sugar
• 3 Tablespoons melted butter
• 2 teaspoon each cinnamon, allspice and vanilla
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 stick cold butter
• 1 teaspoon cinnamon
• 1 egg yoke slightly beaten

Instructions

1. Preheat oven to 375
2. unfold prepared one pie crust in 10 inch round pan tart pan reserve the other
3. Pick crust with fork and prebaked for 10 minutes
4. Meanwhile in a medium boil toss the fruit with  the melted butter spices and 1 tablespoon of flour
5. Roast the fruit mixture for 20 minutes
6. Fill  the prebaked crust with the roasted fruit mixture
7. Cut the reserved pie crust into 9 straight thin stripes interwind three stripes to form a braid repeat with remaining strips
8. Wrap the braided pie crust around the tart pan brush with egg yolk
9. Make the crumble mixture by mixing the flour with the brown sugar and cinnamon, Mix in the butter mix to form a crumbly mixture
10. Top pie with crumble mixture
11. Bake in 375 for 30 minutes or until golden brown

Brown Butter Apple Tart

This easy brown butter apple tart , has everything you want in a dessert. A chewy almond short bread crust, followed by a custard like filling, topped with apples, brushed with brown butter and baked to a golden deliciousness.

As much as I like layer, piled to the sky cakes, I like simple rustic cakes that don’t require hours to prepare or need special ingredients. I save those fancy cakes for Birthdays. Although this cake is simple in nature, it is packed with Fall flavors that will have your house smelling like warm apple pie.

What Apples for Brown Butter Tart

There are 7,500 varieties of apples in the world, 2,500 in the united states. Your not going to see these many varieties in the grocery store.

With this many different kinds of apples the possibilities are endless, I used honey crisp in this Brown Butter Apple Tart, Use what you like and have on hand, even mix different kinds.

One more thing I used a 10 inch tart pan that goes from oven to table, you can also use a 9 inch square pan.

Ingredients

• 11/2 cups flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1/3 cup almonds
• 1/2 cup cold butter cut up
• 1/4 cup butter
• And so forth
• 1/2 teaspoon each cinnamon and allspice
• 2 eggs beaten
• 1/2 cup sugar
• 1/3 cup apple juice
• 1/4 cup cream
• 2 Tablespoons flour
• 3 medium apples cored and thinly sliced

Instructions

1. Preheat oven to 350
2. Butter a 10 inch tart pan
3. In a food processor  combine the 11/2 cup flour, almond flour, almonds and brown sugar cover and pulse
4. Add the butter pulse until crumbly
5. Pat mixture into prepared pan
6. Bake 15 minutes
7. Meanwhile make the spice brown butter by melting the 1/4 cup butter in a small sauce pan until brown about 10 minutes add the spices and set aside
8. for filling mix the eggs, granulated sugar, 2 Tablespoons of flour and the cream
9. Pour filling over hot crust bake 15 minutes
10. Arrange apples in a circular design overlapping as necessary brush with the brown butter
11. Bake 10 to 15 minutes or until apples are tender.

Banana Crust Cheesecake

Happy June, It’s my birthday today and am celebrating with this delicious Banana Crust Cheese Cake. This cheese cake is like eating two cakes at once.

This recipe was created by a mistake. I wasn’t planning on making a cheese cake, I was making blueberry banana bread in a spring form pan, maybe it wasn’t the right pan or it could have been because  I  opened the oven to take a peek,

I don’t know but my banana cake was not as raised as I would have like. now what? Well now lets make an unbaked cheese cake… Introducing Banana bread Cheesecake!!!!

Making the Banana Crust Cheesecake

Start by making the bottom banana crust. I mashed the ripe bananas with a fork than added the rest of the ingredients. The crust needs to cool completely before

filling it with the cheese mixture. Be sure to dissolve the gelatin in warm milk before mixing it into the cream cheese mixture. I topped the cake with a mixture of sliced bananas, toss them in a little  lemon juice to prevent browning , walnuts and shredded coconut.

Don’t let the looks of this cheese cake intimidate you, it’s easy to make and a new way to use those over ripe bananas.

If you make this recipe please leave me a comment and don.t forget to tag me on Instagram with your creations. I love hearing from you!!!!!

Ingredients for the crust

• 3 ripe bananas
• 2 eggs
• 1 cup sugar
• 1 cup blueberries
• 1/2 cup oil
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 2 Tablespoons grated lemon zest

Instructions

1. Preheat oven to 350
2. Oil a 8 inch spring form pan
3. Add all the liquid ingredients and mix well
4. Combine the flour, baking powder, and lemon zest
5. Fold in the Blueberries
6. Heat oven to 350
7. Mix into the liquid
8. Oil a 8 inch spring form pan
9. Bake Banana bread crust for 30 minutes
10. Meanwhile make the cheese cake
11. Ingredients for the cheese cake
12. 2 8oz. cream sheese
13. 1 cup sugar
14. 1/2 cup milk
15. 1/4 cup lemon juice
16. 1 Tablespoon Vanilla
17. 1 packet gelatin
18. INSTRUCTIONS
19. Dissolve the gelatin in the 1/2 cup warm milk
20. Beat the rest of ingredients until light
21. Fold in the gelatin chill for 1 hour
22. Pour the cheese cake filling over the cooled Banana Bread Bottom
23. Chill for 2 hours
24. Top with sliced bananas, coconut and chopped walnuts

Easy Strawberry Bars

These easy strawberry bars are full of fresh strawberry taste. Loaded with good for you ingredients, oats, walnuts and fresh strawberries make this dessert a guilt free option if your craving sweet but still want something a bit more healthy.

We are heading towards the end of May and Memorial Day weekend, and hopefully a light at the end of this pandemic tunnel. I know it will all look different as we return to a new normal.

The comforting thing is food, and am happy to share this recipe with you all. Memorial day weekend has always been the unofficial start of Summer to me and the start of berry season.

And what better way to show case strawberries than these melt in your mouth super easy strawberry bars.

How To Make Easy Strawberry Bars

Start by cleaning the strawberries and cutting them in medium dice. Put the strawberries in a bowl with the white sugar, cinnamon, lemon zest and lemon juice set aside.

Then preheat your oven to 350 degrees, mean while  in a bowl combine the oats and rest of ingredients, mix until well blended. Pat 3/4 of the crumb mixture in a 8 x 8 panspread the strawberry mixture over crust sprinkle top with reserved crumble, bake for 45 minutes. I topped my with a simple icing made by mixing 2 cups of powered sugar with 2 Tablespoons of lemon juice.

It’s better to let the bars cool off a bit before icing and cutting. This  is another one of my versatile recipes, in this recipe you can use different berries to fit your lifestyle and taste or what you have on hand.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, hearing your experience with my recipes is my favorite part.

Ingredients

• 2 cups oats
• 1 cup flour
• 1 stick butter melted
• 3 cups cubed fresh strawberries
• 1/2 cup sugar
• 1 tablespoon lemon rind
• juice from 1 lemon
• 1 cup chopped walnuts
• 1 cup brown sugar
• 1 Tablespoon each vanilla and cinnamon

Instructions

1. Preheat oven to 350
2. Mix strawberries with 1/2 cup white sugar, lemon rind, lemon juice, and 1 teaspoon vanilla set aside
3. In a bowl mix the oats, flour, baking powder, vanilla, butter, cinnamon, walnuts and brown sugar
4. Pat crumble mixture in bottom of 8 x 8 lightly greased pan, reserving 2 cups for crumble topping
5. Pour strawberry mixture over bottom layer
6. Sprinkle remaining crumble mixture over strawberries
7. Bake 45 minutes
8.  Drizzle with simply icing
9. Cool before cutting

Italian Sponge cake

The Italian name for this classic sponge cake is Pan Di Spagna, meaning bread of sponge. What ever you call it after you try it you’ll call it delicious.

It may sound and look intimidating, but it’s not. This sponge cake can be made in steps, the cake and  filling can be make the day before, then assembled and frosted the day you plan to serve it.

Want to make it more easy?? You can do that by using vanilla pudding for the lemon cream filling. Here’s how: follow the package directions on the package for the vanilla pudding substitute 1/4 of the milk with freshly squeezed lemon juice, it’s that easy.

Now for the whipped cream frosting: Dissolve 1 teaspoon unflavored gelatine with 4 teaspoons of warm water, cool completely.

Beat 2 cups heavy cream until almost stiff add 1 cup powdered sugar and 3 teaspoons of vanilla extra, continue beating

until stiff, then mix in the cooled  gelatine, your now stabilized whipped cream frosting will hold up for 2 to 3 days. Isn’t that exciting??

Steps to Success When Making Pan Di Spanaga Sponge Cake

• 1:   Eggs should be at room temperature
• 2: Beat the eggs with the sugar until light and fluffy
• 3: Mix in the flour slowly while mixing
• 4: Use the right size cake pans I used 8 inch round cake pans
• 5: Bake the cake in two separate cake pans
• 6: cool completely before layering with the custard and frosting the sponge cake

And yes,  you read the recipe correctly there is NO butter in the cake. The moistness comes from the eggs and the simple orange juice syrup. For the simple syrup:

Dissolve 1/2 cup of sugar with 1 cup of orange juice  simmer until thickened and syrup consistency about 10 minutes. Pour the sweet syrup on the warm cake layers.

Traditionally the simple syrup is make with rum, because I don’t drink alcohol I use orange juice, you don’t have to use what fits your lifestyle and taste.

Pour the simple syrup over warm cake layer it soaks in better and you end up with a delicious, moist cake without the butter and a little less guilt.

Once you make this cake and see how easy and delicious it is, you’ll want to make it often. When you make this Pan Di Spagna, Italian sponge cake

Please leave me a comment, let me know your experience and don’t forget to tag me on Instagram, that’s my favorite part!!!!

Ingredients for the cake

• 8 eggs
• 1 1/2 cups flour
• 1 1/2 cup sugar
• 4 teaspoons baking powder
• 4 teaspoons vanilla extract
• juice and zest from 1 lemon

Instructions

1. Pre heat oven to 350 degrees
2. Grease 2 eight inch cake pans
3. Beat eggs and sugar until light and double in volume
4. add vanilla
5. Blend flour and baking powder together
6. Mix flour mixture into egg batter
7. Divide batter among the two cake pans
8. Bake for 30 minutes or until an inserted toothpick comes out clean
9. Cool completely
10. layer with the lemon cream RECIPE IN STORY
11. Frost with with whipped cream frosting RECIPE IN STORY
12. decorate with fresh berries and silvered almonds

This apple cheesecake is  moist, easy and a delicious dessert. It’s the perfect sweet and spicy cake, with chunks of sweet apples in a cream cheese filling with a melt-in-your-mouth cookie crust.

The recipe was inspired by two things: one, I had apples that I needed to use, and two, truthfully I wanted something more exciting than your average apple cake.

Although apple cake is one of my favorite cakes, it can be a bit predictable. I was having two ladies over for lunch, one I never met, so I wanted something more exciting. Introducing: an apple cheesecake with a cookie crust, featuring all the flavors of an apple cake, but better!

You can use any variety of sweet apples you like or have on hand. In this recipe, I used Red Delicious and Gala.

In addition to leaving you with a delicious cheesecake, this apple cheesecake recipe will fill your home with the most cozy, comforting aroma of apples and spices.

I used a 9-inch spring form pan with a removable bottom. Grease the pan to prevent sticking. It’s also better if you cool the apple cheese cake completely before slicing.

I don’t know about you, but for me, I like simple, easy desserts that taste delicious, come together in less than a hour, but have your friends thinking it took hours. This is one of those cakes. It’s  simple and so delicious, you’ll want to make it often.

This cake freezes well for a ready-to-make dessert and keeps fresh for a day or two covered in the refrigerator .

If you make this cake, please leave me a comment and tag me on Instagram.

Ingredients

Apple Cheesecake Cookie Crust

1 stick butter

1 1/2 cups flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 cups sugar

2 teaspoon each cinnamon, allspice, and vanilla

Apple Cheesecake Filling

2 packages 4 oz cream cheese

2 eggs

1 cup sugar

3 unpeeled sweet apples, grated

1 Tablespoon each vanilla and cinnamon

Instructions

1. Heat oven to 350º F

2. Coat a 9-inch spring form pan with nonstick cooking spray

3. Beat eggs, sugar, vanilla and butter together until light

4. Combine dry ingredients

5. Add dry ingredients to liquid ingredients

6. Mix until well blended

7. Pour crust into the prepared spring form pan

8. Then mix filling ingredients together except for the apples until light

9. Add the apples and mix just until blended

10. Bake in a 350º F oven for 45 minutes or until a toothpick comes out clean

11. Cool for 20 minutes

12. Drizzle cooled cake with a simple glacé

Apple Cheesecake Glacé

Mix 2 cups powdered sugar with 2 tablespoons of milk and 1/2 teaspoon of  cinnamon

Drizzle the mixture over over a cooled cake and enjoy!

Four Ingredients that’s all you need to make this restaurant quality Valentine  day Creme’ Brulee dessert.

Four  simple ingredients, eggs, cream, sugar and vanilla make this elegant custard rich dessert. What is creme brulee???

Creme brulee is a dessert consisting of a rich custard base and topped with a layer of hardened caramelized sugar.

You can brown the sugar in your oven broiler or use a kitchen torch, another way is to heat up a medal spoon and touch the sugared tops a few times, with the back of the spoon.

What ever method you use to caramelize the sugar topping, it is best that the custards are chilled  before hitting the tops with heat. To add another depth of flavor,

I caramelized some sliced strawberries by cooking them in 2 tablespoons of sugar for 10 minutes, and topped the Creme brulee with them. you don’t have to.

This dessert is easy, quick and delicious, it’s a special dessert but it’s so easy you’ll want to make it often.

Using the right size ramekins is important to ensure even cooking,

I use 6 oz. ramekins and be sure the baking pan is deep enough for the water to bath the ramekins 3/4 of the way up.

I don’t know about you, but for me I like simple, easy desserts that taste delicious, come together in less than a hour,but has your friends thinking it took hours, this is one of those desserts. It’s  simple and so delicious you’ll want to make it often.

If you make this Creme Brulee dessert, please leave me a comment and tag me on Instagram.Ingredients

4 egg yolks

2 cups heavy cream

1 vanilla bean or 1 tablespoon vanilla extract

1 cup sugar divided reserve  1/2  cup  for topping

Instruction

Heat oven to 350 degrees

Heat cream and  vanilla bean  until hot but not boiling

Remove vanilla bean if using vanilla extract add it now

Beat egg yolks and  1/2 cup sugar

Slowly pour heated cream into egg and sugar mixture

Whisk until well blended

Pour mixture into 4  6- ounce ramekins  and place in a baking dish

Fill baking pan 3/4 of the way with boiling water

Bake 30 to 40 minutes or until centers are set…chill

Before serving sprinkle each custard with  remaining sugar broil until sugar is hardened and caramelized…..Enjoy!!!!!

This winter apple cake is a moist, easy and delicious dessert. The prefect sweet and spicy cake, with large chunks of sweet apples and chopped walnuts.

You can use any variety of sweet apples you like or have on hand. In this recipe I used red delicious and gala.

Truthfully I had no plans of making an apple cake today, until I looked at my fruit bowl ….YIKES, another day or two the apples would have ended

up in the compost pile. Every time I make this I wonder why I don’t make it more often, it’s one of my favorite cakes.

The smell from the apples and  spices while the cake is baking fill your home with the most cozy, comforting aroma.

you like layer cakes you can use two 9 inch cake pans,  and make a butter, cream cheese frosting to spread between the layers.

I used a 10 to 15 cup bundt pan.  AS  much as I like layer cakes I like simple better, so most of my cakes are single layer.

Single layer cakes are less labor intense than multiple  layer cakes,

I don’t know about you, but for me I like simple, easy desserts that taste delicious, come together in less than a hour,

but has your friends thinking it took hours, this is one of those cakes. It’s  simple and so delicious you’ll

want to make it often. This cake freezes well, for a ready make dessert and keeps fresh for a day or two covered on the counter.

If you make this cake please leave me a comment and tag me on Instagram.Ingredients

2 1/2 cups flour

3 teaspoon baking powder

1/2 teaspoon baking soda

4 eggs

1 1/2 cups sugar

1/2 cup canola oil

3 cups un peeled apples cut in medium dice

1 cup chopped walnuts

2 teaspoon each , cinnamon, all spice, and vanilla

Instruction

Heat oven to 350 degrees

coat a 10 cup bundt pan with non sick cooking spray

Beat eggs, sugar, vanilla and oil until light

Combine baking powder and spices  with flour

Add flour to liquid ingredients

Mix until well blended

Add apples and walnuts mix just until blended

Bake in a 350 degree oven for 45 minutes or until a tooth pick comes out clean

cool 20 minutes before running knife along pan to loosen the cake invert on a cake dish

Drizzle cooled cake with a simple glace, for the glace

mix 2 cups powder sugar with 2 tablespoons of milk and 1/2 teaspoon of  cinnamon drizzle over cooled cake …..Enjoy!!!!!

One lemon pound cake recipe four different flavors!!!!

We have a lemon tree at our house, so heavy with lemons the branches touch the ground.

So am always on the look out on ways to use  lemons, what better way then lemon pound cake.

Lemon in the dough, lemon in the glaze give these mini loaf cakes a delicious citrus flavor.

Pair the lemon with buttery goodness and you have a cake decant enough for special gathering, and

gift giving, but easy enough that you will want to make it to enjoy yourself.

I started with my basic lemon cake recipe, divided the batter among four bowls,

added chocolate to one, cranberries to another, and almonds and poppy seeds

to the third, and left the fourth alone.

You may be asking,  what is pound cake anyway?

Pound cake is a type of cake traditionally made with a pound of four ingredients, flour, sugar,

butter and eggs. Crazy isn’t it?

I strayed from the traditional recipe added vanilla and  didn’t use a pound of anything.

baked them in this cute little mini loaf pans

they are a prefect addition to your holiday cookie tray, also great for gift giving. Wrap the whole thing, mini loaf pan and all  in Christmas gift paper,

tie a ribbon with the recipe on it and you have a home baked delicious gift. I was them to make individual meat loafs.

If you want just one cake you can use a bundt pan. Personally this time of year the mini pans are my favorite for gift giving. Sometimes I use

pretty festive dish towels as wrapping paper.

I like layer cakes, but I like simple better, so most of my cakes are single layer.

Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you,  me

I like simple, easy desserts that taste delicious, come together in less than a hour but have your friends thinking it took much longer.

These little cakes cake be frozen for year- round gift giving or tea time treats. The point, don’t save this recipe just for the holidays,

it’s prefect all year around.Ingredients

3 cups flour

2 teaspoon baking powder

1/2 teaspoon baking soda

3 eggs

2 cups sugar

2 sticks butter at room temperature

1 cup buttermilk

2 tablespoons each lemon rind, lemon juice and vanilla

Instruction

Heat oven to 350 degrees

Coat  four 11 oz. mini loaf pans or 9 inch bundt pan with non sick cooking spray

Beat eggs and sugar until light and fluffy

Add butter, milk, lemon juice,  and vanilla mix until well blended

Mix flour with baking powder, baking soda and lemon rind

Slowly mix flour mixture into liquid ingredients

Bake in a 350 degree oven for 30 minutes if using mini loaf pans 55 minutes if using a bundt pan,

or until a toothpick inserted in the center comes out clean.

Drizzle with a simple glaze by mixing 2 cups of powered sugar with juice of one lemon.

Enjoy!!!!!

Hi everyone,

It’s pumpkin season, from pumpkin pie to pumpkin cake and everything  in between.

I start cooking with pumpkin in November and it usually ends in January, but I use it in a lot of recipes,

I often wonder why I don’t use it more often, I mean it”s always available and I like it, but it’s a Fall thing right??

Well  let the Fall season begin, this pumpkin cake is all about Fall, it’s a Fall dessert with Fall flavors.

The smell from the pumpkin spice and cinnamon fill your home with the most cozy, comforting aroma

like a warm cozy blanket

if you like layer cakes you can use two 9 inch cake pans, I used a bundt pan.

As much as I like layer cakes I like simple better, so most of my cakes are single layer.

Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you, but for me

I like simple, easy desserts that taste delicious, come together in less than a hour, but has your friends thinking it took hours I like to use a bundt pan for this cakeIngredients

2 cups flour

3 teaspoon baking powder

2 teaspoon each pumpkin spice, cinnamon, and vanilla

1/12 sticks butter at room temperature

1/12 cups packed brown sugar

4 large eggs

1/2 cup mike

1 cup canned pumpkin

Sunflower seed brittle recipe follows

Instruction

Heat oven to 350 degrees

coat a 9 inch bundt pan with non sick cooking spray

Beat eggs, sugar, vanilla and butter until light

Add the pumpkin and milk mix until well blended

Combine baking powder and spices  with flour

Add flour to liquid ingredients

Mix until well blended

Bake in a 350 degree oven for 45 minutes

Sprinkle cooled cake with powered sugar

Top with Pumpkin seed brittle

For the brittle

Line a cookie sheet with non stick foil, in a sauce pan heat 1/2 cup sugar on medium heat

until a golden amber color about 10 minutes, swirling the pan continuously

Add pumpkin seeds remove from fire spread on cookie sheet

Let cool completely

break into pieces

Enjoy!!!!!