Fruit Kabobs

Want a showstopper? Take this to a potluck or other gathering and it will have that effect! We had dinner with some friends and took this and their 4 year old son was so excited about these! This was part of the May 2010 Aussie/NZ recipe swap I am part of. My team mate is magpie diner from Fraser Valley, B.C. The nice thing about this recipe is you can make it as simple or as elegant as you would like. I am all about frugality so went with the least expensive fruit I could find.

Fruit Kabobs

1/2 whole seedless watermelon

assorted melons such as cantaloupe or honeydew

1 pineapple

assorted smaller fruits such as grapes, blueberries or strawberries if desired

Ball the watermelon and other melons. For the watermelon, scoop out all the watermelon on the half you are going to use to hold the kabobs. Let it air dry for a few hours.

Peel and cube the pineapple.

Arrange fruit on skewers any way you like. Leave about 3 inches of space at the bottom so the skewers can be poked into the shell of the watermelon.

This recipe can be prepared ahead of time. Prepare skewers and lay flat on a cookie sheet and refrigerate until ready to serve.

Breakfast Cranachan

Jen T from New Zealand is the chef for this tasty breakfast. She says it is a traditional Scottish recipe brought up to date - found in a "3 Ingredient Cookbook." If you like - add a bit of honey to make this a little sweeter. I liked it without the honey addition.

Breakfast Cranachan
Serves: 4
3 oz crunchy oat cereal (see above recipe)
2 1/2 cups plain vanilla yogurt
1 1/3 cups raspberries ( I used frozen) may also use any berries you like

Preheat oven broiler. Spread the cereal in a shallow pan and place under heat for 2 - 2 1/2 minutes. I found this to be a good amount of time compared to the 3-4 minutes in the recipe. I didn't want it burned.
Set aside to cool.
When cook - fold into the yogurt. Gently fold in 1 cup of berries. Careful! Don't crush the berries!
Spoon into 4 dishes. Top with remaining berries.
Enjoy right away!

Blackberry Pies for the freezer.

Blackberry season isn't a very long one. I thought I might be out of luck this year. The area we usually go to was mowed down and sprayed. As luck would have it....we found some bushes farther back and picked enough so far for 3 freezer pies.

First: pick your berries.

Next you need to rinse them off. Make sure they are well drained.

For Blackberry pie filling you need:

4-5 cups of blackberries (I went closer to 5 - personal preference)

1/4 cup flour

3/4 - 1 cup sugar

A dash of cinnamon if desired

Mix gently until combined.

Now for the tricky part...this was the first time I did it myself - saw the idea and went for it.

Line a pie plate with saran wrap. It would be a good idea to spray it with vegetable spray.

Pour your blackberry mixture into the pie plate. Put in your freezer overnight.

The next day take out the pie plate. With saran wrap - you will probably have to wait for a few minutes before it will loosen enough from the pie plate to lift out the entire "pie." This was my experience.

So - I am trying alternative number two. I did foil today with vegetable spray. I will let you know how it turns out tomorrow. I think it will be better. Well with this method I still had to let it sit for a little bit for the foil to loosen from the pie plate. Maybe because it's glass? Not really sure. So....keep that in mind.

Okay. Third time is a charm. I did it this way...

first line your pie plate with foil. Then with saran wrap. Spray the saran wrap. When the berries are frozen - the "pie" will slip right out of the pie plate! Bingo - I knew it would work out sooner or later!

I put foil over the tops of the frozen saran wrapped "pies" and put one pie each in a gallon ziploc bag. Back into the freezer they went. Now when I want a blackberry pie all I need to do is make the crust, add the berries and bake!

Blueberry Pie

This recipe comes from MrsMM in Massachusetts. She was on my team for the September Aussie/NZ recipe swap. A very tasty pie with lots of yummy blueberries!

Blueberry Pie
2 pie crusts - either buy them or make your own
3 3/4 cups fresh or frozen blueberries (thaw the frozen berries) (If using fresh - make sure to clean them over)
3/4 cup sugar
3 TBSP cornstarch
1 tsp cinnamon
1/2 TBSP butter
1/4 tsp salt
Preheat oven to 425 degrees. Toss berries with sugar, cornstarch, cinnamon and salt until evenly coated. Pour berries into pie crust. Dot with butter. Add top crust. Cut slits to ventilate. Bake for 45 minutes. I like to sprinkle the top crust with water then add cinnamon sugar.

Orange & Strawberry Cream Smoothie

This recipe comes from morgainegeiser in Michigan. This was made for the September 2008 Aussie/NZ recipe swap. I like the fact that we are on teams from all around the world. Lots of variety to be found. :) I like a good smoothie. This one has lots of fruit and flavor.

Orange & Strawberry Cream Smoothie
1/2 cup plain yogurt
3/4 cup strawberry yogurt (I used a whole little container - it's pretty close)
3/4 cup orange juice
1 cup strawberries
1 banana (morgainegeiser says to slice and freeze) I didn't have time to do to that part - I just threw it in the blender.

Combine all ingredients in the blender. If you like - stick in the freezer for about 15 minutes before drinking.
Man o man! Were these ever good!

Canning blueberries...

I can blueberries for my family for the sole purpose of using them for blueberry muffins. They are on sale this week at the grocery store. 2 lb clamshell for $3.98. That is an awesome deal. This 2 lb clamshell of berries yields 8 half pints of canned blueberries.

Fill your jars with firm berries. If you run across mushy ones - don't use them.
Simmer your canning lids in hot water until your syrup is ready. Do not boil this water. It will melt the rubber sealant on the lid. Just let this simmer. It's all you need to do.

I have a huge pot of syrup here. I am doing the 3 cups water/1 cup sugar ratio. I have such a large pot because I will need it again in a couple days for peaches and more blueberries.

Back to the topic of syrup - get this very, very, very hot. It doesn't need to boil though.

Have your canner ready to add the jars. My canner happens to be a steamer canner. I love it. It's been a very good friend for 14 years now. We have had lots of use out of it.

**Just a reminder - steamer/water bath canners are not to be used for meats or veggies. When in doubt - contact your local extension office.
Remove the top of the canner and place your jars on the metal tray. Cover and process 15 minutes.
Your next best friend in the canning process are these jar tongs. They help get your finished product to some towels to cool off.
All done! This didn't take long. Now I have enough blueberries to make 8 batches of blueberry muffins.

Strawberry Freezer Jam

This recipe is in the pectin box. It's simple, tasty and easy. You need to either buy some strawberries or pick your own. Here I have berries I have been saving all summer in my freezer. I now have enough to make Russell his favorite freezer jam. I like to place my bowl in the sink. It's just easier that way.
Next I grab the potato masher. It mashes a lot more stuff than just potatoes. Heck - I don't even use it for potatoes.
I mash my strawberries until the look like this. You can mash yours more or less. You need 3 1/4 cups of mashed berries.
At this point you need to add 1/4 cup lemon juice to the berries. Mix well.
Now add 1 box pectin. Mix well. Let mixture sit for at least 30 minutes. Stir every 5 minutes so the pectin dissolves completely.

It will look like this after 30 minutes. Now add 1 cup light corn syrup. Mix well.
Now gradually add 4 1/2 cups sugar. Mix thoroughly. I let this sit for another 30 minutes or so stirring when I remember. You want the sugar to be completely dissolved before putting the jam in the freezer. Otherwise when you go to use the jam it will be crunchy from the undissolved sugar.
After 30 minutes the jam will also thicken. Stir to mix well.
Put in freezer containers or 1/2 pint canning jars. Freeze. Once Russell finds this - it won't last long. I will have to make sure to hide it really well. :) Now - go make some toast or a peanut butter sandwich and add some strawberry jam. Nothing will taste so good! That's a promise!

Peaches and Cream

You know how certain foods make you relive childhood moments all over again? Well for me - this is one of those foods. Peaches and cream. I grew up with this tasty dessert for as long as I can remember. I remember living in California and going to Red Bluff with my sister Lynda and my Mom and Dad to pick peaches. I remember how huge, juicy, sweet and yummy they were. I remember coming home after the long day of picking and mom making peaches and cream just before we went to bed. How satisfying. For me anyway.

You need peaches - the amount doesn't matter. Generally 1 per person
Half and Half cream
Peel the peaches and slice into a bowl. I have to eat a couple of pieces to determine the sweetness factor. You go right ahead too. Then I have to add a little sugar. I just do. That's the way my mom did it. Don't ask - just do it too. Mix well and put the bowl in the fridge for a little while.
After dinner and just before bedtime scoop some peaches into a bowl and add some half and half cream. Enjoy!

Cranapple Pie

I was up bright and early this morning to make this lovely pie. I used 2 quarts of homecanned apple pie filling and cranberries from my freezer. After filling the pie shell - I used the leftover filling to make a very tasty Cranapple Fruit Crisp for dessert tomorrow night!













Cranapple Pie
2 quarts homecanned apple pie filling
1 1/2 cups fresh or frozen cranberries
1 cup sugar
1 1/2 TBSP cornstarch
3 TBSP water

Lets start with the apple pie filling. It's not thickened when it's canned (you don't can with cornstarch - it's a breeder for bad germs) so we need to do that now. Empty both jars into a large saucepan. Add 3 TBSP cornstarch. Simmer, stirring occasionally until nice and thick. About 20 minutes. Meanwhile, in a medium saucepan: combine cranberries, sugar, cornstarch and water. Bring to a full boil over medium heat; stirring frequently; boil gently 5 minutes. When apples are thickened add the cranberries. Mix well. Spoon into 9 inch pie crust. Put remaining pie filling in another oven proof bowl (or make two pies - it's up to you.) Top filling with upper pie crust. Make four slits in upper crust. Brush with a little water and sprinkle with cinnamon sugar. Bake at 375 for about an hour. I don't generally time my baking. Just until the crust is a nice golden brown all over is what I am aiming for. Make a fruit crisp topping for the leftover filling if your hear desires and bake the crisp at 375 for 30 minutes. You can bake both of these at the same time. :) Then your house will smell so good. Your kids will come up to you wanting to know when the cinnamon rolls are going to be ready. They are then disappointed when you tell them you aren't making cinnamon rolls. They won't believe you so you turn on the oven light so they can see for themselves. Then their faces are downcast for about a minute.

Cheesecake Pie

This is the second pie I made for the potluck tonight. I thought we were having a pie judging contest because that had been announced. So I made this one very colorful. We didn't have the contest - which is fine - I got to make my pie and eat it too! This pie was the second to be gone. Someone liked it so much he came back to scrape the pie plate of anything left! I thought that was comical. I topped this pie with freezer jam so I could create a swirly design. I liked how it turned out. I wish I ate a bigger piece. I will just have to make it again I suppose. Maybe tomorrow....

Cheesecake Pie

2 (8 oz each) cream cheese, softened

1 (8 oz) container cool whip

1 cup powdered sugar

Freezer jam

OR fruit mixture

1 cup sugar

3 TBSP cornstarch

1 cup berries/fruit or combination of both

1 (9 inch) prebaked pie crust

In a medium size mixing bowl beat cream cheese, cool whip and powdered sugar until light and fluffy. Spoon into prepared pie crust. Top with freezer jam. If you would like to do the fruit mixture - read on....

In a medium saucepan combine all fruit mixture ingredients and simmer until thickened. Stirring frequently. May need to add a little water. When cool - spoon onto cheesecake pie. Refrigerate until ready to serve.

Banana Cream Pie

This is the third pie I made for the Pioneer Day potluck today. It went so fast. The first to go actually.
Banana Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 tsp salt
2 eggs
2 cups milk
2 TBSP butter
1/2 tsp vanilla
1 (9 inch) prebaked pie crust
1 (8 oz) container cool whip

Combine sugar, flour and salt in medium saucepan. Add eggs and beat well. Add the milk and butter. Cook slowly over medium/med-low heat until thick. Stir frequently. Let boil for 1 minute. Add 1/2 tsp vanilla. When mixture cools pour over sliced bananas in prepared pie crust. Top with thawed cool whip and refrigerate until ready to serve.
**Don't forget to pre-bake your pie crust!

Apple & Almond Teacake

Apple & Almond Teacake

This recipe was hit with the family. It was made for the July 2008 NZ/Aussie recipe swap. The recipe comes from Mischka of South Australia! While eating this tasty cake - I was thinking...pineapple would be really good on top too! A rightside up pineapple cake!

1 cup butter

1 1/3 cups sugar

4 eggs

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2/3 cup milk (I used buttermilk - it was so moist!)

2 apples, peeled and grated

1/2 cup slivered almonds (I used sliced almonds and ran them through the food processor a bit.)

Preheat oven to 350 degrees. Spray 9x13 pan with vegetable spray.

Using an electric mixer - cream the butter and sugar in large bowl until light and fluffy. Beat in eggs until combined. Add flour, baking powder and salt and milk. Mix very well.

Pour into prepared pan. Sprinkle evenly with the apples then top with almonds.

**Side note - I also sprinkled the top of the cake with cinnamon-sugar before popping it in the oven.

Bake for about 45 minutes.

Popsicles

Tropical Popsicles
1 cup pineapple juice
1 banana
1/4 cup coconut
paper cups
popsicle sticks
Combine juice, banana and coconut in blender. Fill paper cups. Freeze until mostly solid and add popsicle sticks. The kids love them!

This popsicle is to die for. IF you love oreos and IF you love ice cream - this is for you. I dare you to eat just one. Your hips will love you for it. I promise.

Oreo Popsicles
8 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
20 oreo cookies

In a mixing bowl - combine cream cheese and powdered sugar on medium speed until smooth. Reduce to low speed and slowly pour cream into bowl with cream cheese. Set aside. Roughly chop oreos. Divide between 16 small dixie cups. Pour cream mixture into cups. Add popsicle sticks. Freeze until firm. To get the popsicles out - I hold the cup under warm running water for a tiny bit until I can pull out the popsicle.