Pie In Honor of 3/14 - International Pi Day

Last Monday was International Pi Day. Why?  Since March 14 is 3-14 which everyone who ever took a math class knows are the first 3 digits of the mathmatical constant. Get it? It took me a minute myself but I say it is because I am not much of a math wiz (just ask Mr. Gooch), but I like to think I am a bit of a baking wiz so in honor of Pi Day, I made us a pie. A fruit pie, peach melba to be exact. There is just something about the sweet of the peaches and the slightly tartness of the raspberries that makes me swoon whenever I think of the combination of flavors. Just writing this is making my stomach rumble and is spiking my need to see if there is any pie left in the fridge.


I used a recipe I found on http://www.food.com/ as the basis but tweaked it a bit since I now have trouble following pie recipes to the letter. Why? I blame my husband and his constant tweaking of various recipes. He is rubbing off.

Since we are just now coming out of the depths of winter (I still have snow in my yard), I used frozen fruit in the pie, adding a bit more flour to counteract the extra juices of the half thawed fruit. I also skipped a couple of ingredients (nutmeg, not a fan). and added extra creamy vanilla instead of the which cholocate raspberry truffle ice cream referred to in the food.com recipe here. All my changes and modifications are found in the recipe below.

And don't forget to mark your calendar for July 22, which is Pi Approximation Day since 22/7 (the date in date/month format) is the common approximation of pi. And another excuse to bake a pie for your friends, family, office mates or for yourself.

Peach Melba Pie
(Source: modified from food.com)
Ingredients
1 refrigerated pie crust
2-16 oz bags (4 cups-ish) of frozen peaches, thawed for about 30 minutes
1.5-16 oz bags (2.5 cups-ish) of frozen raspberries, thawed for about 20 minutes (2.5 cups-ish)
1 teaspoon fresh ginger, peeled and grated
2 tablespoons seedless raspberry jam, melted
1/3 cup flour
1/2 cup sugar
Vanilla ice cream (optional)

Directions
Preheat overn to 375
Line baking sheet with foil, place on rack in lower 1/3 of the oven.
Line 9-inch pie pan with crust.
Toss peaches with sugar, flour and ginger.
Spoon into crust, distributing evenly.
Mix raspberries with the balance of the melted jam.
Spoon raspberries over peaches. (if there is any liquid from the frozen berries, do not add to the pie, there is enough liquid in the peaches and berries).
Place top crust on pie, crimping the top and bottom edges together.
Cut a number of holes in the top to allow steam to escape.
Bake for 1 hour 30 minutes or until filling is bubbly and the crust is light brown.
Let cool on rack.
Serve with ice cream.

A Chill in the Air Means Apples and Applesauce

I love applesauce.  I could eat it every single day, especially in the Fall.  Strange when I think about it since I am NOT a fan of cinnamon, but the slight hint in a bowl of applesauce just seems right.

This year, I decided to try to make crockpot applesauce.  After seeing and reading about how easy it was, I figured even I couldn't mess it up. 

The best part is that the recipe is all approximate amounts.  So you can increase or decrease the various ingredients as you see fit. 

 I hope your batch(es) turn out as tasty as mine.

Slow Cooker Applesauce
Source:  a combination of various internet recipes

Ingredients
8-10 cored, peeled and chopped apples
1/2 to 1 tsp cinnamon (I use only 1/2 tsp)
1/4 to 1/2 c demura sugar (I like the hint of molasses left in the sugar)  This mount varies depending on the sweetness of the apples you use.

Directions
Pour chopped apples into the slow cooker
Sprinkle cinnamon and sugar over apples.
Stir to distribute sugar and cinnamon.
Turn slow cooker onto Low and cook for 8-10 hours.  (I like to cook mine overnight).

I package the applesauce into containers, freezing those that will not me consumed immediately.

There is Always Room for (Strawberry) Pie

I love me a good fruit pie! Blueberry, raspberry, strawberry, peach and black cherry are all tasty in my eyes and stomach). So when I ran across this recipe for Old Fashioned Strawberry Pie on Rare and Beautiful Treasures, I knew that I had to try it.

I think that the key to this recipe is to make sure you place a baking sheet underneath the pie pan. The juices bubbles like CRAZY and I can only imagine that cleaning the bottom of your oven would be a project without the baking sheet.

The final result? A sweet pie that was awesome! This one didn't last long in the house with Mr. Gooch and I polishing it off within about 36 hours of it coming out of the oven. I distinctly remember Mr. Gooch asking if it would be awful to have a piece of pie with his morning coffee.

Old Fashioned Strawberry Pie

(Source: Rare and Beautiful Things)

Ingredients

5 cups fresh strawberries

1 cup sugar

6 Tbls flour (or your favorite thickener)

1 pie crust (bottom and top)

Directions
Clean and prepare approximately 5 cups of strawberries, place in a large bowl

Add 1 cup sugar and 6 Tbls flour

Mix to cover completely berries in sugar and flour

Line 9 inch pie pan with bottom crust

Pour berry mixture into pie crust

Cover with crust top cut into strips or if crust is whole, cut several holes to ensure escape of steam

Bake in 425 oven for 50 minutes to an hour or until crusty is golden brown and the berries are hot and bubbling

Let cool for at least 20 minutes before serving

Empty The Freezer Pie - A Tasty Treat!!

As part of the move, we were trying to consume as much as we could from the freezer. One thing we had in there was frozen peaches, blueberries, blackberries and raspberries. Another thing was a package of pre-made pie crusts.

After a little searching on the Internet, I was able to cobble together a recipe that didn't involve thawing the fruit. The lack of a wait was important since we wanted to eat the pie for dessert after dinner and dinner time was fast approaching.

In retrospect, I would have added a bit more cornstarch and let the fruit thaw about 50% before putting it in the pie crust. We did have quite a fruit juice soup in the bottom of the pie plate. However, the combination of peaches and berries was very very tasty reminiscent of Peach Melba.

Empty the Freezer Pie
(Source: The Internet and my brain)
Ingredients
1 pre-made pie crust
2 packages of frozen peaches
2 packages of frozen mixed berries (mine had blueberries, blackberries and raspberries)
3/4 to 1 cup sugar (use the higher amount if your fruit is tart)
2 Tablespoon corn starch (add and extra tablespoon if you are using juicy berries)

Directions
Preheat oven to 350 degrees.
Place unbaked pastry shell in the 9-inch pie pan.
In a large bowl, mix fruit, cornstarch and sugar; making sure to coat all the fruit evenly.
Place fruit mixture in pie pan.
Cover fruit with top crust, cutting holes to allow steam to escape.
Crimp bottom and top crusts together.
Place pie pan on large cookie sheet (to keep any overflow from dripping to the bottom of the oven).
Bake for 75 to 90 minutes, until the juices are bubbling.
Let cool for at least 30 minutes.

A Delicious WW Dessert - Baked Apples with Caramel Sauce

This is a total winner. I would make it each and every day if I could. It is sweet and satisfying and filling yet healthy, that ever elusive combination in desserts.

I suppose the only way to make it more perfect would be to some how to add chocolate to the dish. Now, I know, you don't have to tell me, chocolate is not particularly dietetic. But a woman can dream can't she?

And the leftover caramel sauce is great over low fat vanilla ice cream.

Weight Watchers Baked Apples with Caramel Sauce (3 points)
(Source: WW New Complete Cookbook page 390)
Ingredients
Apples
24 Apricot halves, chopped
4 teaspoons packed dark brown sugar
1 teaspoon vanilla extract
4 small apples, cored (we used gala apples since they were on sale)

Caramel Sauce
1/2 cup evaporated fat-free milk
4 teaspoons packed dark brown sugar
1 teaspoon corn starch
pinch salt
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees.
Apples
Combine chopped apricots, brown sugar and vanilla in a small bowl.
Place each cored apple onto individual pieces of aluminum foil.
Stuff apricot mixture into the cavities.
Wrap apples tightly and place into a square baking pan (to catch any drips).
Place baking pan into oven and bake for 40-45 minutes (or until apples are soft)

Sauce
Place a small saucepan on medium heat.
Combine 1/4 cup of the evaporated milk, brown sugar cornstarch and salt in the saucepan.
Stirring until ingredients are melted and smooth.
Add remaining milk.
Bring to a boil then reduce the heat to low.
Continue stirring for one to two minutes.
Turn off heat and add vanilla, stirring to completely incorporate.

Once apples are cooked, remove from the foil, place in a small bowl and drizzle with 2 tablespoons of caramel sauce.

Orange Ginger Cranberry Sauce - Cranberry with a Zing

I have realized over the last few months that I LOVE ginger. So when I saw this recipe on Money Saving Mom for Orange Ginger Cranberry Sauce, I knew I had my recipe.

The sauce was definitely zingy and that was a nice compliment to our other dishes. I will definitely make this again. I may make up a double batch s coming weekend and freeze individual portions for use throughout the year with various meals.

Homemade Orange Ginger Cranberry Sauce
Source: Erin at $5 Dinners
Ingredients
1 bag fresh cranberries (the bag I used was 12 oz.)
1 orange, juiced (I used about 1/4 cup of OJ)
1 teaspoon orange zest
½ teaspoon ground ginger
¼ cup sugar

Directions
Rinse cranberries.
Pick out any cranberries that are white in color or have "gushy" spots.
Place cranberries in sauce pan with 2 inches of water, or apple juice.
Boil for 10 minutes, then reduce heat and let simmer for 5 minutes to allow the sauce to thicken.
While boiling, add the juice from one orange.
Add 1 teaspoon orange zest to the sauce.
Cranberries will "pop" while boiling!
Add ¼ cup sugar to the cranberries. Add more sweetener for sweeter sauce, or less sweetener for a more tart sauce. Add ½ - 1 teaspoon of ground ginger.
Allow sauce to sit for at least 10 minutes to "thicken" a bit more.

Apricot Cream Scones - A Total Success

I had previously made blueberry scones and enjoyed them so much, I had to make them again.

After the success of the Rustic Italian Bread from America's Test Kitchen Family Baking Book, I used their recipe for Cream Scones which used a food processor. Holy Shamoly! That appliance made a huge difference. I think it was able to more evenly incorporate the butter.

These scones were lighter, fluffier and puffed up higher than my previous attempt, which was made without the food processor.

Apricot Cream Scones
America’s Test Kitchen Family Baking Cookbook

Ingredients
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into small pieces
1/2 cup dried apricots, chopped into small pieces
1 cup heavy cream

Directions
Adjust oven rack to middle position and heat oven to 425 degrees.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor,remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.

Stir in heavy cream and apricots with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.

Place wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

More Apple Goodness - Baked Apples

One of the very first recipes I ever made for Mr. Gooch was the baked apple. It has few ingredients but just screams fall goodness, without there needing to be a pumpkin in sight. (See my post here for my lack of love of the pumpkin in food.)

Mr. Gooch made an amazing dinner last night with grilled steak, sweet corn, mashed potatoes and salad. So I made dessert - the baked apple. It was the perfect dessert to finish the meal.

Baked Apples
Source: Better Homes and Gardens New Cookbook c-1996

Ingredients
4 apples cored
1/2 cup raisins
2 Tablespoons brown sugar
1/2 Teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup water or apple juice (I used 1/2 cup)

Directions
Preheat oven to 350 degrees.
Core apples and peel a strip from the top of each.
Place apples in a 2-qt. casserole (I used a pie pan)
Combine raisins, brown sugar, cinnamon and nutmeg.
Spoon into the center of the cored apples.

Pour water or apple juice over apples into dish.
Bake apples for 40-45 minutes or until tender, basting occasionally.
Serve with ice cream or half and half. (I served with whipped cream).

Apple Crisp to the Rescue

Mr. Gooch and I were invited to dinner at a friend's house Friday. The hitch, their house is almost 2 hours away, we were leaving in about an hour and I was going to bring dessert.

After my initial panic of realizing that the apple tart I wanted to make would not work due to the time constraint, I went right to a great source of help. The What's Cooking board on The Nest. The ladies there recommended several recipes and I ended up making a variation on the apple crisp. I used a recipe I found on Jenn and Food, Perfect Together as the starting point and added 1/2 cup of rolled oats to the crust to add more crunch.

Apple Crisp

Ingredients

4 cups sliced apples

ground cinnamon
1/2 cup water
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup butter
3/4 cup all-purpose flour

1/2 cup rolled oats (do not use quick cook kind)

Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease an 8x8 inch baking dish.
Place apples in prepared dish.
Sprinkle with cinnamon.
Pour water over all.
In a bowl, cream together sugar and butter. Blend in flour and oats.
Sprinkle mixture evenly over apples.
Bake in preheated oven 50 minutes, until apples are tender and crust is golden.

To prepare for the trip, Mr. Gooch peeled the apples and sprinkled with lemon juice to keep them from browning and then placed them in a gallon bag Ziploc bag. Using my Kitchen Aide mixer, I combined the crust ingredients and placed in a Ziploc quart bag. Both these bags went into a cooler for the trip along with the 8x8 inch glass pan, ground cinnamon and Pam (to grease the pan).

We assembled all the components at our friend's house and baked in the oven.

Served with vanilla ice cream it turned out amazing. With everyone wanting the the recipe, I am counting this one as a total home run.

I have also submitted this to Joelen's Culinary Adventures Cooking Challenge: Cobblers, Crumbles & Crisps, Oh My!

Blueberry Muffins and Strawberry Minibreads

The last two items included in the September Baking Extravaganza gift bags for Mr. Gooch's mother and grandmother were blueberry muffins and strawberry mini breads. After realizing that I wasn't going to be able to make my usual favorite version since I didn't have enough plain yogurt in the fridge, I went searching for another version.

I found this recipe from Made With Love. In her version she used raspberries, the recipe called for blueberries so I figured I would be OK also using strawberries. Turns out I was right.

For the muffins, I followed the recipe closely but added more fruit.

For the strawberry mini breads, I substituted strawberries, put the batter into 4 mini-loaf pans and baked until the center tested done with a toothpick, about 30 minutes.


Maxine's Blueberry Muffins
INGREDIENTS:
2 cups AP flour
1 cup sugar
1 Tblsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup melted butter (1 stick)
1 beaten eggs
1 cup blueberries (or strawberries)

DIRECTIONS:
Preheat oven to 350 degrees

Mix dry ingredients together in large bowl

Then add milk, melted butter and the beaten eggs.

Mix just until all is incorporated, be sure not overmix!!

Gently stir in the berries.

Pour into lined or sprayed muffin tins, sprinkle tops with coarse pearl sugar

Bake for approximately 20 minutes,or until golden brown and center tests done with a toothpick.

Blueberry Scone Goodness

I have never made scones. That being said, I have always loved a good scone with a cup of coffee.

So when Joelen of Joelen's Culinary Adventures posted a scone recipe with a million possible iterations, I knew that I had to try my hand.

I made a blueberry version with while wheat flour and the addition of some flax seed meal (which adds just a bit of nuttiness and healthy omega-3 oils).

My version is below.

Blueberry Scones

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
3 tablespoons flax seed meal
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter
1 cup heavy whipping cream
1/2-3/4 cup blueberries

Directions
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Place the flour, baking powder, sugar, flax seed meal and salt in a large bowl. Whisk together.

3. Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.

4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

5. Add blueberries and gently fold into the dough so that everything is evenly distributed throughout.

6. Gather the dough and all dry flour bits and press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface. With a sharp knife or bench scraper, cut the dough into 8 wedges.

7. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

TWD: Dimply Plum Cake

This week on Tuesday's with Dorie Dimply Plum Cake, selected by Michelle of Bake-en, is the highlighted recipe. Found on page 41 of Baking: From My Home to Yours, this is an easy and tasty cake.

I am a fan of the plum, though this is the first time I have baked with them. I usually just eat them. I also have never had a prune plum in it's unshriveled version. So this recipe has a few firsts for me.

The ingredients were all currently in my cupboard or fridge (with the exception of the plums).

The steps were very easy to follow.

The only differences in my version of the recipe were I deleted the cardomon and used a round pan since I couldn't find my square pan. As a result of this modification, I placed my plums in a circular pattern.

My First Foray into Pioneer Woman Cooks - Blueberry Muffins

Everyone raves about Pioneer Woman and her recipes.

Up until now, I haven't made any of her recipes but delivery of the new range and a (possible) final batch of blueberries from the farmers market, I decided muffins would be a great inaugural recipe.

My selection was her "Dairy Contest Finalist Recipe: The Awesome-est Blueberry Muffins" with some modifications to try to make them a little more healthy. None of the changes impacted the taste. Click on the link above to see the original recipe. My version is below.


Variation on PW Blueberry Muffins

Ingredients
2 cups all purpose flour
1 cup minus 2 tablespoons whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
1 cup sugar
1/2 cup applesauce
1 egg
1 generous cup plain, low fat, unflavored yogurt (I put in a bit more)
2 1/2 cups fresh blueberries
Vanilla Extract
Pam, for greasing muffin tins
Washed Raw Cane Sugar

Directions
Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt.

Add the dry ingredients and stir to a count of 10. (At this point the batter was still quite dry so I added a bit more yogurt and applesauce).

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to sprayed muffin pans. Sprinkle remaining berries on top and press down lightly.

Sprinkle Washed Raw Cane Sugar over top of each muffin.

Bake 20 to 25 minutes and allow to cool completely.

Cantaloupes - How Sweet You Are

Mr. Gooch and I are trying to eat healthier so one area impacted is the dessert. Most are not at all dietetic so when the cantaloupes at the Farmers Market looked and smelled amazing yesterday, I got one. The plan was to make a low cal dessert featuring this sweet fruit. What I found was a recipe on www.epicurious.com for Cantaloupe Granita which originally appeared in the August 2005 issue of Gourmet.

This is an easy to make and amazing tasting dessert. Mr. Gooch, after consuming a single serving, wanted to make sure that there was more in the freezer since one was just not enough.

Cantaloupe Granita

Ingredients
2 cups coarsely chopped cantaloupe (from 1/4 melon, seeded)
1/4 cup sugar, or to taste
1/2 tablespoon fresh lemon juice, or to taste
1 cup ice cubes

Directions

Purée all ingredients in a blender until smooth.

Pour into a 13- by 9-inch metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. (I used 2 bread pans since the 13 x 9 inch pan wouldn't fit in my freezer).

Scrape with a fork and serve in chilled glasses.

Fabulous Dinner on the Grill: Tri-Tip, Potatoes, Corn and Peaches

Monday is Mr. Gooch's night off during the week. So it is the night we do our most involved dinner. This week it was all about the grill. Mr. Gooch was very happy as he loves cooking on the grill.

The menu included
Ceasar Salad
Marinated Tri-Tip Steak
Grilled New Potatoes with Parmesan and Herbs
Easy Grilled Corn on the Cob
Grilled Peaches



We purchased the tri-tip a couple of weeks ago from a vendor at our local farmer's market. The family has been in farming for over 100 years and cows on their farm are grain-fed, locally raised and have been certified hormone free. It is tastes amazing. The nice thing about purchasing a larger piece of meat is that there is enough left over for lunches.

Marinated Tri-Tip Steak
Ingredients
1 1/2 pound tri-tip steak
McCormick Grill Mates Montreal Steak Marinade

Directions
Marinade steak for at least 24 hours in the refrigerator
Heat grill to low heat
Grill meat for approximately 45 minutes over low heat
Flipping every 10-15 minutes or so

Grilled New Potatoes with Parmesan and Herbs (from epicurious.com)
Ingredients
1 1/2 pounds small red-skinned potatoes
2 tablespoons olive oil
1/2 cup thinly sliced green onions
1 1/2 tablespoons chopped Italian parsley (from our garden)
1/1/2 tablespoons grated Parmesan
2 garlic cloves, finely chopped
1 teaspoon chopped fresh oregano (from our garden)

Directions
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.

Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 1/2 of the oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle with rest of oil and add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

Easy Corn on the Grill (from cooks.com)
Ingredients
2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste

Directions
Husk corn and rinse. Heat grill to 350F.

Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.

It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top.

Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time).



When I was buying this week's batch of peaches, I overheard one of the farmers telling a customer that a great (and easy) dessert to be made on the grill is roasted peaches. Based on the basic directions I heard, I headed home and pulled together the recipe below.

Grilled Peaches
Ingredients
Ripe Peaches (this ensures that the peach with some off the pit easier)
Brown Sugar

Directions
Cut the peach in half
Remove the pit
Fill the whole with packed brown sugar
Create envelope using tin foil making sure you can access top to check for doneness
Place filled peaches in envelop
Cook over medium to medium high heat until peaches are soft
Serve with vanilla ice cream with the juices from the brown sugar and peaches

Blueberries, Blueberries, Blueberries

I love summertime. I especially love late summer when the various fruits come into season. Blueberries are one of my favorites and I love to make blueberry muffins. I could eat a blueberry muffin each and every day of the week. After gorging myself on muffins made with the first two tubs of blueberries purchased this season, I started looking for other blueberry related recipes that weren't pie and would not be greatly impacted by not including cinnamon (which I really don't like).

I found a great blueberry coffee cake recipe on http://www.recipeland.com/. It was so easy and so tasty!

Blueberry Coffee Cake

Prep Time: 20 minutes
Cooking Time: 25 minutes
Ready to Serve in: 60 minutes (includes cooling time)


Ingredients:
3/4 cup sugar
1/3 cup butter
2 large eggs
2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
2 cups blueberries*
1/2 cup sugar
1/3 cup flour, all-purpose
1/2 teaspoon cinnamon (omitted)
1/4 cup butter

Directions:
Cream first 2 ingredients together.
Add eggs.
Sift flour, baking powder and salt together, and add alternately with milk.
Stir in berries.
Spread into a well-buttered 9x12-inch pan.
Blend the last 4 ingredients, and sprinkle on top.
Bake at 375 degrees 25 to 30 minutes.
*Frozen berries may be used. Be sure to rinse and pat dry before blending them into the batter or the juice will turn the batter blue. (Most of a 12 oz. bag makes 2 cups.)

Farmer's Market Score - Blackberries and Peaches

Mr. Gooch and I struck gold at the farmer's market last weekend. The blackberries and peaches were gorgeous, so we purchased both. At that point I didn't have any idea what I was going to make, just that I needed to find something that would include these two ingredients. I loved the idea of the sweetness of the peaches and the tarter flavors of the blackberries combining into something absolutely tasty.


I was browsing through various cooking blogs and recipe sites and I found a great recipe on the Good Things Catered blog. Her recipe for Blackberry Peach Crumble was just what I was looking for. Mr. Gooch thought it was tasty though he did think that vanilla ice cream would have make it just about perfect. The recipe was quick and easy to put together and my only comment was that the next time I make this recipe, I will cut back on the lemon. The lemon I chose must have been extra juicy because the lemon-y flavor seemed quite strong.




I am already looking forward to Saturday to see if there are more good blackberries and peaches.