Tuesday, September 26, 2017

Peach and Plum Tart

Plums and peaches... a lovely combination.
Low in fat, this healthy and delicious
Fall dessert will surely 
please your family and guests.

Ready for the oven






For the crust:
1 1/2 cups flour
1/2 tsp salt
1 tsp sugar
1/4 cup vegetable or canola oil
1/4 cup olive oil
2 tbsp milk
1/2 tsp almond extract or
vanilla extract 

Filling
3-5 ripe peaches sliced 
4 plums chopped up.
1/2 cup sugar
1 1/2tbsp flour
2 tbsp melted butter


Heat oven to 425 deg. F
In a small bowl whisk together 
1 1/2 cups flour
1/2 tsp salt
1 tsp sugar

In a measuring cup whisk together
the oils, milk and almond extract

Pour the mixture in the flour mixture
and mix together with a fork 
just enough to dampen it.
Transfer the dough to a 11 inch tart pan
or a pie plate.
Use your fingers to push the dough
covering the sides and bottom of the pan.

Slice the  peaches and chop up the plums
Toss plums in a bowl with the
1/2 cup sugar and 1 tbsp flour 

Starting on the outside,
 arrange the peaches overlapping 
in a circle over the pastry.
Fill the centre with the plums.



Melt 2 tbsp of butter and dribble over the fruit.

Bake 35-45 minutes.
Chill in fridge a few hrs. before serving.
This will thicken the fruit
and make it easer to serve.

(I forgot to take a pic of the cooked tart.)
Fun to make and so pretty and elegant.


Top with whipped cream or ice-cream.
Delicious.


Thanks for your visit xo

Tuesday, September 5, 2017

Homemade Applesauce



Applesauce is so easy to make and is
 great on toast or served as a condiment
 with pork or chicken, and is great to have 
on hand for Applesauce Cake or Muffins.

I have an apple tree with transparent apples
and used them in this sauce.

A large variety of apples may also be used,
especially a combination of different apples.






Ingredients:
12 transparent apples
1 cup water
2 tbsp. lemon juice. 
1/2 tsp cinnamon (optional)
This recipe yields about 5 small jars. 


Directions
 Core, peel and chop apples.

I use this gadget that saves a lot of time
 "Applemagic" or "Pommemagique" in french. 
In a few seconds, the apple is peeled, cored and sliced







I chop them up.




As I am chopping up the apples, 
I place them in a large bowl
 with cold water,  with about 1 tbsp.
 of salt, to keep them from turning brown. 

When the chopping is finished,
 I rinse all the chopped apples in cold water and 
place in a large pot with  the 2 tbsp. lemon juice,
 one cup of water (and cinnamon, optional)

 Bring to a boil over high heat.
Reduce heat and simmer until apples 
are soft, 25 to 30 minutes.
Mash with a potato masher until smooth.

  Place in sterilized jars
or containers to freeze.




Delicious also made with MacIntosh Apples




For my blog on "Maple Syrup Applesauce"
click here.



Also I use this applesauce to make this
 delicious Applesauce Cake.





Thanks for your visit šŸ’š

Monday, September 4, 2017

Red Currant Muffins






These muffins are
fast and so easy to make
and taste so good.


Ingredients:

2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 large eggs
1 tsp vanilla
1/2 cup melted unsalted butter
1 cup red currants


Preheat over to 350deg F


Fill  muffin tins with muffin papers
Makes 12 large muffins

In a medium bowl, whisk together 
all the dry ingredients.


In a separate bowl, (I use a measuring cup)
 combine the milk, eggs,
 vanilla and melted butter.


Combine the egg mixture 
with the flour mixture


Fold in the red currants


Place batter in muffin tins.


Bake 25 minutes or when a toothpick 
inserted in the centre comes out clean



Cool on a wire rack.


Enjoy.

They are so delicious!!

šŸ’—šŸ’—šŸ’—


Gooseberry Jam




I have a lot of gooseberries on my bush this year.
I made a small batch of gooseberry jam.


Ingredients:

3 cups gooseberries
tops and tails removed.
1 1/2 to 1 3/4 cups sugar.
1/4 cup water.

Place gooseberries, sugar and water in a medium saucepan.
Cook over medium heat uncovered 
stirring frequently as jam thickens,
about 30 minutes, skimming any foam that rises to the surface.
Perform the gel test.
(Spoon a little jam into a chilled saucer, 
place saucer in freezer for a few minutes, 
run your finger through it.
 If it's ready it will wrinkle up.)

Remove from heat.

(Optional) I use my hand held blender to puree the jam.
Remove jam from heat, make sure you do this in a deep pot
to avoid hot splashing on you.


Place in jars and enjoy

Minus 1 jar I gave away.

Thanks for your visit xo