Shortcake is my very favorite summertime dessert. Berries take center stage over apples and pears at the market (in my area, anyway), and those berries deserve to be showcased! Rainbow Shortcake doesn’t Continue reading
Most store-bought popsicles are made out of corn syrup, artificial colors, and artificial flavors. Meh. You can purchase healthy, 100% fruit pops, but you’re going to pay dearly for them.
Why not just Continue reading
Ivan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!
Ingredients (Makes about 2 cups of jam) Continue reading
With all the flavor of fresh, ripe pineapple and a chewy, candy-like texture, Dried Pineapple Snacks are perfect for combating a case of midday munchies. Even better, this snack has Continue reading
In my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?
I can’t make this stuff up.
Today we’re taking advantage of this insanely low price by preserving pineapple in canning jars. It’s super easy, and tastes just like fresh Continue reading
Every autumn, the New York Times publishes the same plum torte recipe. It has something of a cult following. My friend Denise, a scratch cook who is rather particular about the recipes she endorses, raves about this torte. So, I gave it a try.
It’s good. Really good! The recipe is included here. I had larger plums on hand, so I used slices rather than halves. Whether this recipe is a “torte” or a “cake” is in the eye of the beholder. I’m going with “cake,” as for me the word “torte” conjures up images of complicated, many-layered German desserts. This recipe is blessedly simple. It is quite similar to Rustic Apple Cake, with different fruit. Enjoy this cake (torte?) with a cup of coffee as you watch the leaves fall.
This simple dessert looks like a peach cobbler but tastes more like a yellow cake with peach filling. Peaches aren’t in season? No problem – frozen peach slices will work just as well. I enjoy Peach Spoon Cake as a weeknight dessert, but it could also make a decadent treat for Sunday brunch. Enjoy!
1/3 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup milk
1 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 peaches, cut into quarters
1/2 teaspoon cinnamon
Step 1) Grease a 2 quart casserole dish and set aside.
Step 2) Blend together butter, sugar, almond extract, and egg. Stir in milk, flour, baking powder, and salt.
Step 3) Transfer the batter to the casserole dish. Top with quartered peaches. Sprinkle with cinnamon.
Step 4) Bake in a preheated 375 degree oven for 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Allow Peach Spoon Cake to cool before serving.