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 

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.

Thanks for your visit xo

Tuesday, September 5, 2017

Cinnamon Applesauce ~

Applesauce is so easy to make and is
 great on toast or served as a condiment
 with pork or chicken.
I have an apple tree with transparent apples
and used them in this sauce.
A large variety of apples may also be used.

12 transparent apples
1 cup water
1/4 cup lemon juice
1/2 tsp cinnamon.

Peel, core and slice apples.

Place apples, water, and lemon juice   
in a large pot and bring to a boil over high heat.
Reduce heat and simmer until apples are
soft, 25 to 30 minutes.
Add 1/2 tsp cinnamon .
Sugar may also be added to suit your taste.
Mash with a potato masher or use a hand held blender 
until smooth with small chunks remaining.
I use a hand held blender in a deep pot
not to splash hot mixture on me.
Let cool, and place in jars.

Thanks for your visit xo

Monday, September 4, 2017

Red Currant Muffins

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


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.

They are so delicious!!

Gooseberry Jam

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


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