Fresh stawberries and raspberries from the farmers market were so cheap!! That is why I made this crisp. Here is the recipe:
5 cups of strawberries cut into quarters
1 cup of raspberries
1/2 cup of flour
1/2 cup old fashioned rolled oats
1/4 teaspoon of baking powder
6 tablespoons of unsalted butter
3 tablespoons of brown sugar
3/4 cups of sugar
2 teaspoons of cornstarch
pinch of salt
1. Preheat oven to 375 degrees. Mix together flour, oats, and baking powder, pinch of salt, then set it aside. Mix room temperature butter, brown sugar, and 1/4 cup sugar in a bowl and mix with an electric mixer until fully combined. Then add the oats and flour mix. Mix with your fingers until its well combined.
2. Mix together the strawberries, raspberries, and 1/2 cup sugar, and cornstarch into a bowl. Then transfer into a square 8 inch baking dish. Sprinkle the oat mixture over the fruit, and bake until the top turns golden brown, about an hour. Let cool then eat!!!!
I love Thanksgiving because I get to make pretty pies. Baking pies is so much fun and super rewarding. Giving pies a special touch by making the pie crust fancy is so fun. I got these ideas from who else but Martha Stewart. The circle pie crust is in her Holiday Treats Magazine that is out now, and the others are from her website. Its so easy to do with cookie cutters.
Goat Cheese, Dill, and Smoked Salmon Quiche.
Works as breakfast lunch or dinner.
This recipe will give you a rather delicate custardy quiche.
1 pie dough
1 Tbsp olive oil
1/2 cup shallots chopped
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
4 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 350 degrees.
2. Roll out dough to a 12 inch circle. Press into a 10 inch round tart pan.
3. Line the pastry with parchment paper and fill 2/3rds with baking weights. Cook for 15 minutes. Then let is rest for about 5 minutes. Remove the baking weights and put back in the oven for 10 minutes.
4. Heat oil in a skillet and cook the shallots until translucent.
5. Whisk the eggs, milk, dill, and lemon zest in a bowl.
6. Layer the bottom of the pan with the shallots, then add half of the salmon, and half of the goat cheese. Then add the egg mixture, and layer with the rest of the salmon and goat cheese.
7. Bake for 30 – 35 minutres of until the center is set. Cool for 15 minutes. Enjoy!
I found this recipe in a million places on the internet, so I thought that it had to be pretty good, and it is. Just like the little debbie ones. Oh man oh man.
Oatmeal Cream Pies
Oatmeal cream pies are the perfect little dessert to a homemade lunch.
Cute and delicious.
Ingredients:
For the cookies:
1 cup of margarine
3/4 cup of brown sugar
1/2 cup sugar
1 tablespoon of molasses
1 teaspoon of vanilla
2 eggs
1 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 1/2 cups of quick oats
for the filling:
2 teaspoons of hot water
1/4 teaspoon of salt
1 7 oz jar of jet puffed marshmallow cream
1/2 cup shortening
1/3 cup of powdered sugar
Directions:
Preheat oven to 350 degrees
In a large bowl mix the margarine, sugars, molasses, vanilla and eggs.
Then add the flour, baking soda, and cinnamon. Then mix in the oats.
Drop dough on a greased baking sheet. Make sure to leave ample room
between drops as these cookies spread.
Bake for 10 – 12 minutres or until the edges start to brown. Make sure
to not over cook because you want the cookies to be really moist.
After you take them out of the oven, let them rest for a minute or two
and then move to a cookie rack.
For the filling, dissolve the salt in the hot water. Then add the
marshmallow cream, sugar, and shortening. Mix until light and fluffly.
Spread the filling on one side of the cookie and press the second one
on top. Enjoy.
I’m kinda obsessed with bread pudding. I love bread, and I love pudding. So it works out really well for me. 
Peach Bread Pudding with a Raspberry Compote
Bread pudding is a really great dessert. Its not too heavy, not too
sweet. This recipe is made with canned peaches, so it can really be
made at any time of the year. Its simple and easy. This recipe is for
mini bread puddings. It makes about 8 individual servings. The recipe
can be easily cut in half to accommodate less servings as well.
INGREDIENTS:
1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon of vanilla extract
1 29oz can of peach halfs, chopped
Raspberry compote:
4 pints of fresh raspberries
1/2 cup of granulated sugar
2 tablespoons of lime juice
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.
For the Raspberry compote:
1. Combine raspberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.
This is a really nice and creamy appetizer dish that is perfect for parties. This is my go to recipe for parties.
This dip is really really amazing. The pecans on the top give a nice
crunch and the cheese makes it really nice and creamy. Serve with
chips, bread, or crackers. Serves about 12.
Ingredients:
2 10 oz packages of frozen chopped spinach, thawed
1 8 oz package of cream cheese, softened
1/2 cup mayonnaise
1 14 oz can of artichokes, drained, and chopped
1/2 cup Parmesan cheese
1 cup onion, chopped
4 cloves of garlic, minced
1/4 teaspoon of cayenne pepper
2 tablespoons of butter
1 cup chopped pecans.
Directions:
1. Preheat oven to 400 degrees.
2. In a saucepan, saute garlic and onions with a tablespoon of butter
until translucent.
3. In a large bowl, combine cream cheese, mayo, onions, garlic,
spinach, chopped artichoke, Parmesan cheese, and cayenne pepper. Mix
until everything is combined well.
4. Transfer into a two quart baking dish. Bake for 20 – 30 min or
until in starts to bubble.
5. Spread the chopped pecans on a baking sheet. Melt one tablespoon of
butter and brush over the top of the pecans.
6. Place the pecans on the oven for about 10 – 15 min or until the
butter is soaked in.
7. Sprinkle the pecans over the dip and serve.
Cobbler is my second love, next to mashed potatoes. Mixed berry/fruit cobbler is so so good. I made this peach, strawberry, and blueberry cobbler. I even used canned peaches, and it was still amazing. I think the secret is the sweet biscuit topping, and using vanilla bean. I used a Martha recipe for peach and blueberry cobbler, but added strawberries. Its all gone now, maybe I should make more. Writing this is making me want some right now, for breakfast.
Click here for the recipe. Have a great weekend!
