Share this:

Will try this while there is still local fresh corn available….

Creamy Corn Chowder

Share this:

I don’t care for hazelnuts, so I would use pecans instead; take a look at this very interesting recipe!

Fruity apricot & raspberry dumplings in roasted hazelnut coating

Share this:

No Bake Pumpkin Cheesecakes with Caramel Sauce

No Bake Pumpkin Cheesecakes with Caramel Sauce

Share this:

I am not a fan of couscous but could see making this salad with quinoa:

Mediterranean Cannellini Couscous Salad

Share this:

This is a great post for dog lovers or anyone who wants a creative gift for dog lovers…

Piper’s Homemade Biscuits

Share this:

The frosting caught my eye on this one:

Mocha Cupcakes with Speculoos Cream Cheese Frosting

Share this:

This one is pretty self-explanatory:

BLACK FOREST BROWNIE

Share this:

I have never seen Kingston biscuits before…for those in the US, these are filled sandwich cookies.  The addition of coconut and oatmeal makes them very interesting!

Home-made Kingston biscuits

Share this:

For those who like to bake with yeast….

Mini Brioche Buns

Share this:

A winning combination of flavors:

Chocolate Strawberry Cupcakes

Share this:

Chipotle has become very popular in California as a seasoning for just about everything.  Here is a recipe for chipotle chicken:

Chipotle Chicken & Greens

Share this:

I have tried this recipe several times now, including once with blackberries, and it’s been a huge success.  I’ve also used store bought pie crusts and it works just fine.

PEACH COBBLER PIE

For the crust:

1-1/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

1/4 to 1/3 cup water

For the Filling:

2/3 cup granulated sugar

1/3 cup all purpose flour

1/4 teaspoon ground cinnamon

6 cups peaches, sliced, skin removed optional

1 teaspoon lemon juice

For the Topping:

1 cup all purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons unsalted butter, cold and cut into cubes

1/2 cup cold buttermilk

Cinnamon sugar for sprinkling, optional

Instructions:

To make the pie crust, combine flour and salt in a medium bowl.  Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas.  Add the water one tablespoon at a time until the dough starts to come together into a ball.  Dump the dough out onto a clean surface and knead a few times to incorporate all the dry bits.  Work, quickly, do not over handle.  Cover with plastic wrap and chill in the fridge for at least 2 hours.

Preheat oven to 400 degrees F.  On a floured surface, roll the chilled dough out into a rough 12 inch circle.  Transfer to a 9 inch pie dish and trim edges.

To prepare the filling, toss together the sugar, flour, cinnamon, peaches and lemon juice in a large bowl.  Dump into the prepared crust.

To make the topping, combine flour, sugar, baking powder, baking soda and salt in a large bowl.  Add the cubed butter and use a pastry cutter to blend into dry ingredients until the size of small peas.  Add the buttermilk and mix just until the dough comes together.  Drop by spoonfuls on top of the peaches.  Sprinkle with cinnamon sugar, if using.

Bake pie until topping is golden brown and the filling is bubbling, about 50 to 60 minutes.  If the topping browns too quickly, cover with foil for the remainder of the baking time.

Let cool 20 minutes before serving.  Serve with whipped cream or ice cream.

 

Share this:

A great no-bake recipe:

{No-Bake} Cookie Butter Marshmallow Chocolate Bars

Share this:

I am all for easy bread recipes!

New best bread ever – easy-to-make Peasant Bread

Share this:

I’ve seen recipes for chocolate cake with beetroot before, but never one with beetroot and avocado:

Possibly the Worlds Healthiest Chocolate Cake: Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust

Share this:

I’ve heard of croughnuts and have tried one or two.  Cruffins are new to me and making croissant dough is a time consuming process, but have a look:

Homemade Cruffins!

Share this:

As I’ve said before, you can never have too many recipes for banana bread/cake.

Banana Cake with Brown Sugar Buttercream

Share this:

This really adds fiber for the muffins!

Banana Oat Muffins with Maple Syrup Drizzle

Share this:

Another quick dish using seasonal corn:

Orecchiette with Corn, Bacon, & Parmesan

Share this:

There are so many options for vegetable soups right now, and a variety of squash:

Garden Dump Soup ~ Plus a Wild-Caught Chinook Salmon!

Share this:

This could easily be turned into a one dish casserole by adding a little shredded rotisserie chicken:

Summer Vegetable Gratin

Share this:

I love Biscoff cookies and this is a great way to add them to a dessert!

Biscoff Cheesecake pots

Share this:

My mother always used pectin when making jam, but the older recipes that I discovered from her aunt and great grandmother only used three ingredients, like this one:

Raspberry Jam

Share this:

I tried this last night and it’s really simple and really good!

4 ingredient sweetened condensed milk cake

Share this:

I am currently trying to find a low salt version of BBQ baked beans; this one could be adapted somewhat:

BBQ Baked Beans

Share this:

I have seen this recipe before but here it is again:

Katharine Hepburn’s Brownies. New Music From Hidden Stash.

Share this:

It’s a long story, but I ended up with ten pounds (yes, ten!) of Peter’s toffee.  It comes in various sized packages, but lucky me was the recipient of two, 5 pound blocks.  I made toffee clusters with pecans and white and dark chocolate bits and distributed them to the family; now I am going to make a banoffee pie with some of it (and will still have loads left over to use elsewhere).  Here is a quick banoffee pie variation.

Healthy Banoffee Pie in 5 Minutes!

Share this:

 I don’t particularly care for hazelnuts, so I would use pecans in this recipe:

Coffee & Hazelnut Praline Cake

Share this:

I grew yellow tomatoes a few years ago and they were great!

Yellow Tomato Gazpacho

Share this:

I saw a recipe recently for apples in egg roll wrappers…this is a slightly different take on spring rolls:

Blackberry Spring Rolls

Share this:

This is like a sweet quick bread….

Strawberry, lemon curd and coconut loaf cake

Share this:

Take a look at this delightful recipe!

Salted dulce de leche crumble bars

Share this:

Looks like a giant brownie!

A Recipe for Chocolate Brownie Cake

Share this:

Made these over the weekend; one batch as written below, and a second batch substituting fat muscat raisins for the dates; will also try this with raisins and apricots substituted for the mango:

MANGO DATE ENERGY BITES

Combine one cup each unsweetened dried mango (or any other dried fruit), pitted whole dates and raw cashews and 3/4 tsp salt in a food processor until finely chopped.  Form into about 20 balls, using 2 tablespoons in each.  Store airtight at room temperature or refrigerate for up to one week.

Share this:

No flour and no white sugar!

Triple Berry Crisp–Gluten Free