Hi everyone,

It’s the most wonderful time of the year, the kids are going back to school. Not only that but it’s still summer in California when they do,

giving me more time for summer baking. And what would summer be without a blueberry cake?

I love summer fruit desserts, what I don’t like is spending a lot of time making them.

This blueberry cake comes together quick,  is simple and can be on your table in less than a hour.

Blueberries tend to sink to the bottom in cakes,  in this recipe we put them on top of the batter.

Rolling berries in flour also prevents the helps to keep them from looking like a upside cake.

I like to use a spring form pan for this recipe, it releases the cake easily and makes a pretty presentation.

If you don’t have a spring form pan use a square or round cake pan.

To make it more  elegant for special occasions, I drizzle it with a lemon glace, sprinkle it with powered sugar and almonds.

Oh and don’t forget the ice cream….

Summer is exciting, not only for warm , lazy days laying in the hammock daydreaming, although I love these simple pleasure,

I look forward to  the fruits and vegetables of the Summer . My food becomes more relaxed, not so fussy in Summer.

This recipe is a prefect example, using fresh berries, but if fresh isn’t in season I’ve used frozen,

no one knew the difference but me.

.Leave  a comment let me know your experience cooking my recipes

Ingredients

3 cups  fresh or frozen blueberries

1 1/2  cups sugar

2 eggs

1 stick of butter melted

juice from two lemons

1 cup sour cream

1 1/2 cups flour

3 teaspoon baking powder

2 Tbs lemon rind

1 teaspoon each vanilla, cinnamon and nutmeg

Instruction

Heat oven to 375

grease a 9 inch spring from pan with butter

Beat eggs, sugar, and butter until light

Add sour cream, vanilla and lemon juice mix well

Combine baking powder, nutmeg and cinnamon with flour

Mix until just blended

Pour into greased pan

Mix blueberries with 1/3 cup sugar 2Tbs. of flour, 1 teaspoon of cinnamon, nutmeg and  1 tablespoon lemon rind

Pour blueberry mixture over cake batter

Bake in a 375 degree oven for 45 minutes

Make a glaze of powder sugar and lemon juice to drizzle over cooled cake.

Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This peach cobbler may  one of the  easiest one  you’ll ever make.It’s a simple biscuit batter the fruit is dropped into.

We have a peach tree, loaded with peaches so heavy the limb were breaking, so that’s what I used.

My recipes are almost always custom able to fit your life style and taste. if don’t have peaches save a trip to

the grocery store and use what summer fruits you have on hand,

Summer is exciting, not only for warm , lazy days laying in the hammock daydreaming, although I love these simple pleasure,

I look forward to  the fruits and vegetables of the Summer . My food becomes more relaxed, not so fussy in Summer.

This recipe is a prefect example, using fresh stone fruit paired with a light simple biscuit batter.

In this recipe you can use any combination of stone fruit or berries or a contamination of both.

Sprinkle with sliced almonds, powder sugar and what is any cobbler without a scoop of your favorite vanilla ice cream.

This dessert is elegant enough for a special occasion,or family summer back yard gatherings

Remember to melt the butter in the same pane you will be making the cobbler

Dont over nix the batter it should be lumpy….Enjoy!!! and my favorite part…. come on guys you know….

..Leave  a comment let me your experience cooking my recipes

\

Ingredients

6 cups sliced  peaches

2 cups sugar divided

1/2 stick butter

1 cup flour

1 Tbs baking powder

1 cup milk

2 Tbs lemon juice

ground cinnamon, sliced almonds and powder sugar for garnish

Instruction

Heat oven to 375

Melt butter in hot cobbler pan

combine biscuit ingredient together just until moistened

pour over melted butter, do not mix

In the meantime cook the peaches with the remaining 1 cup of sugar and lemon juice

Simmer 10 minutes pour over batter

Bake in a 4 x 8 pan in a pre heated 375 degree oven for 45 to 50 minutes

Sprinkle with almonda, powered sugar and a scoop of vanilla ice cream

Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love the fruits of summer, and I try to use them in sweet and savory recipes.

This simple cake is one of my favorites. It’s simple, quick and uses ingredients you have on hand.

It’s similar to the old classic pineapple upside cake, using peaches. Experiment using different fruits and flavorings.

This cake will have your family and friends asking for seconds, add a scoop of vanilla ice cream, and you have a

dessert for causal or special occasion gatherings. I make this cake for Summer potlucks or home barbecues.

Melt the butter before adding the fruit, then add the sugar until melted and golden in color, layer your fruit, if you don’t like peaches

try other Summer stone fruit.

You can make an easy, quick camel sauce to drizzle over the ice cream by cooking one cup of sugar with 1/2 cup water

until golden brown about 10 minutes, add 1/3 cup heavy whipping cream last 5 minutes. The caramel sauce will keep for about 1 week refrigerated.

To warm the caramel sauce heat over a double boiler or put the container in hot water. I store my desert sauces in plastic  squirt bottles.

Makes it easier to pour and you can heat the sauce right in the  bottle by leaving it in hot water for a few minutes.

Try this cake I’am sure it will become one of your family favorites too, and let me know what you think.

Leave me a comment, that’s my favorite part you experiences cooking my recipes.

Happy cooking my Dears!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. sliced, peeled peaches

4 Tbls butter

1/2 cup brown sugar

11/2 cup flour

1 cup sugar

1/3 cup shortening

11/2 teaspoon baking powder

3/4 cup milk

1 egg

Instruction

Heat oven to 350 degrees

Melt butter and brown sugar in cast iron skillet

Arrange peach slices in pretty circular pattern

Mix liquid ingredients until light

Add dry ingredients mix just until well blended

pour batter over  peaches

Bake 45 minutes in iron skillet

Cool invert pan on plate to release cake

sprinkle with powder sugar and almonds….Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This dessert comes together in about 30 minutes, if your making the cookies at the same time.

I make this when I have cookies that are a few days old and are getting a little stale.

If you use cookies that you already have this dessert can be on your table in half the time.

Another one of my versatile recipes, the combinations on this  simple and quick dessert are many.

Try it with oatmeal cookies or peanut butter cookies and chocolate ice cream.

Try different toppings like whipped cream and caramel sauce, sprinkle almonds, walnuts or coconut, it’s easy to make it your own.

I make the chocolate sauce by melting 1 cup of semi-sweet chocolate chips with 1/3 cup manufacturing cream.

In keeping with my simple, quick recipes you can use Hersey chocolate syrup.

I like simple easy recipes that come together with things I have on hand avoiding waste by using the same ingredients indifferent ways.

Try your version of this simply delicious dessert,  leave me comment let me know if you tried it.

 

 

 

Ingredients

For four cookie ice cream sandwiches

8 extra large homemade chocolate chip cookies

1/2 gallon reduced fat vanilla ice cream

Chocolate syrup for drizzle

Toppings you choose…….

Process….

Bake your cookies

Let cool completely

Fill with vanilla ice cream as shown

Wrap in plastic wrap and freeze

Remove from freezer just before serving

Top with additional scoop of ice cream, almonds and chocolate syrup drizzle……ENJOY

 

It’s both exciting and scaring starting something new, but a lot easier if you have a passion and  knowledge doesn’t hurt.

I know and love food. It’s the common thread the brings people together.I grew up in a family that eat together everyday and dinner was always and the same time, and you were expected to be there. It was a wonderful time forming lasting bonds.

In this hurried , busy times of instant almost anything, we grab a coffee through a drive through and we’re on our way.

These Chai pudding jars topped with banana avocado mash can be made the night before, topped with your favorite toppings and breakfast is ready!Ingredients

4 cups milk of your choice,,,,shown with coconut milk

2 cups chai seeds

1 teaspoon each vanilla, powdered ginger and cinnamon

2 tablespoons honey or agave

For the mash

2 ripe bananas ripe or frozen  (freeze overripe fruit to use in smoothies or fruit mashes)

2 ripe avocado

Process

Mix all ingredients for the chai pudding together, stirring occasionally to prevent lumping

mash the bananas and avocado with 1 teaspoon of lemon juice to prevent browning

Put pudding in 2 mason jars top with mash cover refrigerate over night top with your favorite toppings and ENJOY!!!!