Tag Archives: fruit

Slow Cooker Peach Cobbler

Ingredients

For the Peach Filling

3 pounds fresh or frozen peaches, sliced
3/4 cup Musselman’s Apple Butter
1/4 cup bourbon
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cobbler Top

1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter (1 stick)

Directions

Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.

For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.
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Peach Cobbler

Ingredients

For the filling:

8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch

For the topping:

1.5 cup all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

To sprinkle on top:

1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Directions:

Preheat the oven to 425 degrees F.

Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.

In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.

In another large bowl, combine some of the ingredients from the second list – flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture – or use a pastry blender – until the mixture looks like coarse meal. Then, stir in the water until just combined.

Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.

Bake the cobbler for about 30 minutes, or until the topping is golden
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Cranberry-Orange Relish (1960)

Ingredients

4 C. fresh cranberries
2 oranges (quartered and seeded)
2 C. sugar
1 apple, unpeeled but remove seeds

Directions

Put the cranberries, apple and oranges through a food chopper and add sugar.

Mix well and chill several hours before serving. Makes 1 quart relish.
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No Bake Strawberry Lemonade Bites

Ingredients

4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar

For the filling

8 oz cream cheese, softened to room temperature
14 oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half

Directions

Place graham crackers into a food processor and process until very fine.

Add butter and brown sugar then process to combine.

Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup.

Press down firmly to form the crust, then place muffin tins into the fridge.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes.

Add lemon zest and juice and beat until fully combined.

In a small bowl whisk together powdered gelatin and boiling water until dissolved.

Let cool for 2 minutes, then beat into the cream cheese mixture.

Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight.

Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry.

Store in the refrigerator.
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Apple Pie Bites 3

Ingredients

1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
For the apple pie spice
1-1/2 tablespoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1 teaspoon allspice

Directions

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

In a small bowl, combine brown sugar and apple pie spice. Set aside.

Melt butter and toss apple slices in butter, set aside.

Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.

Sprinkle each triangle evenly with the chopped pecans.

Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.

Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
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Strawberry Cream Cheese French Toast Bake

Ingredients

1 16 ounce (450 g) loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded
1/2 cup cream cheese, softened (optional – leave out if preferred)
1 1/2 – 2 cups sliced strawberries, divided
6 large eggs
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/3 cup maple syrup or honey
1/4 cup brown sugar (optional)
2 teaspoons pure vanilla extract

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter, cold and cubed

Optional Toppings:

maple syrup
more fresh berries
whipped cream
powdered sugar

Instructions

Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

For the casserole Lightly grease a 9×9-inch square baking dish or 2.5 quart casserole dish.

Arrange half of the bread cubes in the bottom of the pan. Drop spoonfuls of the softened cream cheese over the bread and top with half of the mixed berries.

Layer with remaining bread cubes on top.

In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla.

Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.

Top evenly with remaining berries. Sprinkle the streusel topping over top. Cover pan with foil.

Allow to chill in refrigerator for an hour or overnight.

When ready to bake, remove french toast from fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.

Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.
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Banana Split Fluff Salad


Makes about 8 cups salad.

Ingredients

1 – 3.4 ounce box instant banana pudding
1 – 20 ounce can crushed pineapple (do not drain)
1 – 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/3 cup mini chocolate chips
2 ripe bananas, sliced
2 – 10 ounce jars maraschino cherries, halved

Instructions

Stir together the pudding mix and pineapple until dissolved and thickened.

Fold in the Cool Whip with a spatula.

Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

Refrigerate at least 1 hour to chill.

Notes: *Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly
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