Really Mushy Pears

 The chocolate is perfect for hiding brown pears.

Chocolate-Pear Bread Pudding

Makes one 9x5 inch loaf

From gilttaste.com

8 ounces challah, cut into 1-inch cubes
3 tablespoons unsalted butter
1 cup plus 3 tablespoons light brown sugar
2 Warren pears, peeled, cored, and sliced ¼-inch thick (or whatever you have)
1 ½ teaspoons ground cinnamon
2 tablespoons plus 1 teaspoon juice or juice syrup (my substitution for brandy,  also can use 1 3/4 t. brandy extract plus 5 1/4 t. water)
1/3 cup cocoa powder
1/8 teaspoon fine sea salt
4 ounces bittersweet chocolate, chopped
2 cups half-and-half
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 teaspoon vanilla extract
Whipped crème fraiche or creme, for serving

1. Preheat the oven to 350°F. Spread the challah on a large baking sheet and toast until golden, about 10 minutes. 
2. In a large skillet over medium-high heat, melt 3 tablespoons butter with 3 tablespoons sugar. Add the pears and ½ teaspoon cinnamon. Cook, tossing occasionally, until the pears are almost tender (but not mushy) and the liquid has reduced to a thick, syrupy glaze, 5 to 7 minutes. Sprinkle the pears with 1 teaspoon brandy. 
3. In a small bowl, whisk together the remaining 1 cup sugar, cocoa, remaining 1 teaspoon cinnamon, and salt. Place the chopped chocolate in a bowl. In a small saucepan, bring the half-and-half to a simmer. Whisk in the cocoa mixture until smooth. Pour the hot liquid over the chopped chocolate and stir until chocolate melts completely. In a medium bowl, lightly beat the eggs and yolks. Slowly beat in the hot chocolate mixture until combined. Whisk in remaining 2 tablespoons brandy and vanilla. 
4. Line a 9 by 5-inch loaf pan with parchment, allowing enough paper to hang over the edges of the pan. Spray with baking spray or coat lightly with butter. Layer half the pears into the bottom of the pan, top with half the bread. Repeat. Pour the chocolate custard over the mixture. Press down lightly with the back of a spoon so that the bread absorbs the custard. Let stand for 1 hour, pressing the bread down occasionally to soak up more of the liquid. 
5. Preheat the oven to 325°F. Place the loaf pan inside a large, deep roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the loaf pan. Bake until pudding is firm to the touch and the bread is golden, 45 minutes to 1 hour. Let cool completely in the pan on a wire rack. Chill pudding for at least 4 hours, until very firm. Grasp the parchment by the overhanging edges and lift out the pudding. Slice and serve, topped with whipped crème fraiche or creme.

Comice Pears

Pronounced kuh-MEES.  A fragrant juicy tender pear.  It's like eating delicious perfume. 

Hi Ya Folks

Ya say you got old fruit lying all over the kitchen counter and ya can't even walk into the kitchen cuz of all the fruit flies swarming in the air.  And your down in the mouth cuz ya can't get your favorite snack let alone make dinner for fear of being carried off.  Is that's what bothering you, Bunky?  Lift your head up high and take a walk in the sun with dignity and sticktoitiveness and show those flies, show those flies where to get off!  You'll never give up, never give up, never give up!

Fruit Fly Trap

Apple cider vinegar

Dishwashing liquid

Pour vinegar into a small bowl.  Add a few drop of dishwashing liquid.  Set on counter, possible near ripe fruit.

Next time I am going to use a very small bowl and fill it to the top so there is little room for the little buggers to sit and chat. 

Grapes from the Garbage

DS (name not designated son) saw a spot of mold on a grape and ask me what to do with them.  Throw it away.  Key word being it.  Not them.  The audacity. The unmitigated gall.  Grape, DS?   

Easy Chicken Pasta Salad

Makes a lot

4 cups of your favorite chicken salad or diced cooked chicken

1 pound box of shells, I prefer the small

4 cups of grape, or desired amount

Mayonnaise

Salt

Prepare pasta shells according to package directions.  Let cool.  Can be slightly warm.  Add chicken salad.  Cut grapes in half.  Mix.  Add more mayonnaise if desired.  Salt to taste.  Can add shredded cheese if desired.

Its Almost Apple Time

Which means I needed to do something with the bags of apples from last year that filled up the basement fridge. Only one grocery bag currently left after making applesauce and an apple pie. I did throw out the brown mushy moldy ones.

Mrs. Field's Classic Apple Pie
Yield: 8 slices

Crust:

3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed

I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.

Filling:

6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces

Egg Wash:

1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)

To prepare crust:

Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.

Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.

To prepare filling:

Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.

Preheat oven to 400°F.

On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.

Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.

Spoon in apple filling and sprinkle butter pieces on top.

To prepare top crust:

Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.

Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.

Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.

Remove from oven and cool to room temperature on rack.

The Waiting Game

is not good when it comes to most foods. Like waiting for more raspberries to ripen while the already picked ones turn moldy. The second picking becomes picking out the moldy ones then using them to make jam. I added blueberries to make up the missing raspberries. Which I could have done in the first place. The blueberries actually make it so you don't have to sieve the seeds out of the raspberries. A nice inconsequential consequence.
Raspberry Freezer Jam
From SURE.JELL
Makes About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

3 cups prepared fruit (buy about 6 cups fully ripe red or black raspberries) (I used half black raspberries, half blueberries)

5-1/4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired. Not necessary if you use half blueberries.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

How to Measure Precisely

To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Substitute

Prepare using blackberries.

Overripe Cantaloupe

Smoothies are great for undesirables.

Cantaloupe Smoothie
Serve 2

1 cup orange juice
1 cup cubed cantaloupe
1 cup ice


Blend until smooth. Sweeten if desired.

Ripe Yogurt

Oct 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Nov 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Dec 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Is there a pattern here? Lucky for me the last one I bought I mistakenly picked up vanilla flavored.

Yogurt Parfait
Makes 1

3/4 c. vanilla flavored yogurt, divided
2/3 c. frozen strawberries in sugar, thawed
1 T. blueberries
2 T. granola

Spoon 1/2 cup of yogurt into a parfait or other glass. Top with strawberries. Next add blueberries. Spoon the rest of the yogurt on top of the fruit. Sprinkle with granola.

You can use fresh strawberries. Wash, remove tops and slice. Sprinkle with desired amount of sugar and let sit until juice is made.

Amounts for a McDonald's size yogurt parfait:

In a 6 oz cup layer:

1/4 c. vanilla yogurt (bottom)
1/3 c. frozen strawberries in sugar, thawed
5 blueberries
2 T. vanilla yogurt
1 T Nature Valley granola (top)

Fresh Fruits and Veggies

Which fruits and veggies are safe? When to buy organic? Don't know? The Environmental Working Group (EWG) has analyzed fruits and veggies data thoroughly and has taken the guess work out of it.

From their site:

EWG's computer analysis has found that consumers can reduce their pesticide exposure by 80 percent by avoiding the most contaminated fruits and vegetables and eating only the cleanest.

If consumers get their USDA-recommended 5 daily servings of fruits and vegetables from the 15 most contaminated, they could consume an average of 10 pesticides a day. Those who eat the 15 least contaminated conventionally-grown fruits and vegetables ingest less than 2 pesticides daily.

“The Shopper’s Guide is a must-have for expectant mothers and parents of young children. While the government ponders pesticide risks, parents need to know which fruits or vegetables might expose their child to a handful of toxic pesticides and which will not.”

EWG's Shopper's Guide to Pesticides

The Dirty Dozen

47-67 pesticides per serving

Buy organic to avoid these

1. Celery (worst)

2. Peaches

3. Strawberries

4. Apples

5. Blueberries (domestic)

6. Nectarines

7. Sweet bell peppers

8. Spinach

9. Cherries

10. Kale/collard greens

11. Potatoes

12. Grapes (imported)

The Clean Fifteen

1. Onions (best)

2. Avocado

3. Sweet corn (frozen)

4. Pineapple

5. Mango (subtropical and tropical)

6. Sweet peas (frozen)

7. Asparagus

8. Kiwi fruit (subtropical and tropical)

9. Cabbage

10. Eggplant

11. Cantaloupe (domestic)

12. Watermelon

13. Grapefruit

14. Sweet potatoes

15. Honeydew melon

For the full list go here.

Here is a great substitution list and tips from eartheasy.com

.....Produce with Highest Levels of Pesticide Residue....
	Fruit/Vegetable Strawberries Bell Peppers ...Green ...Red Spinach, Lettuce Cherries (US) Peaches, Nectarines Blueberries Celery Apples Apricots Green Beans Grapes (Chile) Cucumbers Pears Winter Squash (US) Potatoes (US)		Nutrients Vitamin C Vitamin C Vitamins A, C Vitamins A, C, Folic acid Vitamins A, C Vitamins A, C, E, Potassium Carotenoids Vitamins A, C, Potassium Vitamins A, C, Potassium Carotenoids Vitamin C, Potassium Vitamin A, Potassium Vitamins A, C, Folic acid Vitamins A, C. Folic acid Potassium Vitamin C, Folic acid		Substitutions (approx. nutritional equivalent) Blackberries, raspberries, blueberries, kiwi, orange, cantaloupe Green peas, broccoli, romaine lettuce Carrots, broccoli, Brussels sprouts, tomatoes, asparagus Broccoli, Brussels sprouts, asparagus, romaine lettuce Grapefruit, blueberries, raspberries, cantaloupe, orange Canned peaches, cantaloupe (US), tangerine, grapefruit, watermelon Raspberries, raisins, red currant, huckleberries Carrots, broccoli, radishes, romaine lettuce Oranges, banana, kiwi, watermelon, tangerine, mango Cantaloupe (US), watermelon, tangerines, grapefruit Green peas, broccoli, cauliflower, Brussels sprouts, asparagus Grapes (US), in season Carrots, romaine lettuce, broccoli, radishes Canned pears, canned peaches, oranges Winter squash (Honduras, Mexico), sweet potatoes (US) Sweet potatoes (US), carrots, winter squash (Honduras, Mexico)

.....Produce with Lowest Levels of Pesticide Residue.....
		Avocados - vitamins A, C, folic acid Sweet Corn (frozen)- carotenoids, folic acid Onions - trace vitamins, carotenoids Cabbage - vitamin C, potassium Cauliflower - vitamin C, potassium Brussels Sprouts - folic acid, vitamins A, C Eggplant - vitamins A, C, folic acid Mangoes - beta carotene, vitamin C				Grapefruit - vitamins A, C, calcium Bananas - potassium, vitamin C Kiwi Fruit - vitamin C Asparagrus - folic acid, vitamins A, C Watermelon - potassium, vitamins A, C Broccoli - potassium, vitamins A, C Cantaloupe (US) - vitamin A, C, calcium Sweet Peas (frozen) - beta carotene, niacin

How to Make Produce Safer

Buy Organic
Produce which is "Certified Organic" will cost more, but is your best assurance of pesticide-free status. Although the chart above is useful, it is not 100% accurate; growing methods can change, and country-of-origin considerations make it more difficult to know exactly what you're buying. For example, the US exports annually 100 - 150 million lbs. of banned (in the US) pesticides, and then imports fruit which may be grown using these pesticides. Buying organic, in-season produce from your local market is the best assurance of pesticide-free produce. If you are on a limited budget, look for organic choices for the produce your family eats the most.

Vegetable and Fruit Washes
Commercial vegetable and fruit washes are available which are formulated to remove chemical residue from produce. Examples are Environné and Vitanet, available online or at your local health food stores and some supermarkets. You can also make your own produce wash using a very diluted solution of mild dishwashing detergent (1 tsp detergent per gallon, or 4 liters, water).
For grapes, strawberries, green beans, and leafy vegetables, swirl the foods in a dilute solution of dish detergent and water at room temperature for 5 to 10 seconds, then rinse with slightly warm water.
For the other fruits and vegetables, use a soft brush to scrub the food with the solution for about 5 to 10 seconds, then rinse again with slightly warm water.

Not all pesticides can be washed off fruits and vegetables. Although some pesticides are found on the surface of foods, other pesticides may be taken up through the roots and into the plant and cannot be removed.

Peel Fruits with Higher Residue Levels
Peeling fruits, especially peaches, pears and apples, will help remove residues. Be sure to keep the peelings out of the compost. Some pesticides permeate the skin of the fruit, so this method does not guarantee residual free produce in all cases.

Tips

~ Although apples rank high in pesticide residue, apple juice ranks low. Apple juice is a good substitute for non-organic apples.

~ The residue levels in canned peaches are drastically lower than for fresh peaches. The processing requires vigorous washing which removes most residues from the skin. Also, different varieties of peaches are grown for canning, which require less pesticide to grow.

~ Sprouts are easy to grow in the home, very inexpensive and highly nutritious. Sprouts may be the simplest source of organic produce for you and your family.

~ Some of the fruits and vegetables which rank low on the pesticide residue scale may have higher rates of pesticide residue if they come from certain countries. Ask the produce manager in your local supermarket for country-of-origin information.

~ Cherries from the US are three times more contaminated than their imported counterparts, which are among the cleanest fruits and vegetables analyzed. Cherries contain a compound known as ellagic acid which counteracts carcinogens, so it's worthwhile to seek out a source of imported cherries if you live in the US or Canada.

~ Are pesticide residues less of a problem in canned and frozen fruits and vegetables? Probably, although most of the research has been done by the food industry. The washing and blanching to prepare fruits and vegetables for canning or freezing removes or destroys approximately 80-90% of pesticide residues, according to the U.S. based National Food Processors Association.

````````````````````````````````````````````
Although one should use caution when buying produce, it is most important to note that the benefits of eating fresh fruits and vegetables far outweigh the risks associated with pesticide residue.

Aren't These Beautiful?

This is from last fall. They don't look so much like this now. I have bags of apples in my extra refrigerator so I could enjoy fresh crisp apples all year. However recently, I changed my mind. (Does it work any better?-Mae West) I now have bags of apples in my extra refrigerator so I can enjoy fresh applesauce all year. Yeah, that's it.

Fresh Applesauce

Apples, peeled, cored and sliced
Water
Anti-browning agent like Fruit Fresh or lemon juice

Fill a large bowl with water and add 1 T. Fruit Fresh or a couple of tablespoons of lemon juice. As you prepare the apples, place them in the water to keep them from browning.

Add some water to a large saucepan or pot, enough to cover the bottom, about 2 cups. Add prepared and drained apple slices. Bring to boil on high heat, stirring occasionally. Be sure to scrape the bottom. Reduce heat to low and simmer uncovered 20-30 minutes. Stir occasionally, scraping the bottom and breaking up apples. Mash with a potato masher. Firmer apples will result in chunky applesauce while softer ones will yield a more creamy applesauce. Serve warm. Refrigerate or freeze leftovers.

For a Limited Time Only

It's Honeybell season and it only lasts a few weeks. Find them here or try your favorite grocery store. They might be labeled as Florida tangelos. Look for the "bell" shape. I even saw them at Walmart. Be sure to peel or slice them over a bowl. They are that juicy.

Biting the Bullet

Facing the music. Taking the bull by the horns. Showing it who's boss. Grabbing the tiger by the tail. That seems dangerous. Hmmm. I guess dangerous fits. Using apples purchased in 1992, made into applesauce in 1993 and using in 2010 is a little dangerous. Especially when it looks like this.

Apple Fruit Leather

Applesauce
Lemon juice or other anti-browning agent (optional)

Preheat oven to lowest setting. The lowest setting for newer ovens is 170 degrees. Older ovens will go lower.

Lay parchment paper on a jelly roll pan or cookie sheet. Make sure that it lies flat and won't fold back onto sauce. (You can use microwave safe plastic, however plastic and heat is not recommended anymore.) Spray with cooking spray or grease with butter or coconut oil.

If your applesauce doesn't have an anti-browning agent in it, add some. You will know if you made it and didn't add it. A little lemon juice works great. A couple of teaspoons per pan should be enough.

Pour applesauce onto greased parchment paper. Spread sauce evenly so it is a thin layer, about 1/8 inch thick. Sometimes shaking the pan or tapping it on the counter will help level it.

Place in oven. Remove when applesauce is dry to the touch. It will be somewhat sticky but not wet. This will be about 8-15 hours. It could take longer depending on your oven. Drying it overnight works great.Remove fruit leather from oven and let cool. Peel from parchment paper and roll up. Wrap in plastic and store in a cool dry place.

If you are drying during the day and need to use your oven, simply take out the fruit leather put it on your counter while you use your oven. Let your oven cool down before placing the leather back in the oven.

For a yummy treat, spread cream cream cheese on a piece of fruit leather and roll up.

Pear Everywhere

Oozing all over the counter.

My pears went from perfect to rotting mush overnight. I threw some away and thought what I am doing! I found this recipe for the rest of them. Can I dig the disposed out of the garbage?

This one definitely needed double the topping. I love the way the brown cinnamon hides the brown pears.

Harvest Pear Crisp
From Cooking Light
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.

Yield: 8 servings

Ingredients

• 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
• 1 tablespoon fresh lemon juice
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon, divided
• 1/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 1/3 cup regular oats
• 1/4 cup coarsely chopped walnuts

Preparation

Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

Nutritional Information

Calories:285 (24% from fat)

Fat:7.7g (sat 3g,mono 1.8g,poly 2.2g)

Protein:2.4g

Carbohydrate:55.5g

Fiber:5.1g

Cholesterol:12mg

Iron:1.2mg

Sodium:197mg

Calcium:42mg

Apple Crisp

Apple Crisp

3 c. tart apples, peeled, cored and sliced (about 3 medium apples)
2 T. lemon juice
2/3 to 3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg (optional)
1/4 tsp salt
1/3 c. butter or softened


Heat oven to 375. Place apples in greased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients until large crumbles form (more like clumps); sprinkle over apples. Bake uncovered until topping is golden brown and apples are hot and tender when pierced with a fork, about 30 min. Can serve with ice cream or cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.

Variations: Can decrease lemon juice to 1 T. and add 1 T. of orange juice.
Can add to apples 1 t. ground cinnamon/1/2 t. ground nutmeg. Can also sweetened apples with 2 T to 1/4 c sugar (to taste).

Post Season Peaches

I saved some fresh peaches from my 3 bushels to make a pie.
I ended up saving them too long. They still made a delicious pie.

Nita's Secret Peach Pie
From Paula Deen
Servings: 6

Ingredients:

7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
½ lemon, juiced
1 ½ cups sugar
¼ cup flour
½ teaspoon almond extract
¼ teaspoon nutmeg
5 tablespoons butter, divided
1 prepared pastry for a 9” double crust pie
1 egg

Directions

Pre heat oven to 425º F.
Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.
In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.
Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.
In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash. Sprinkle with sugar.
Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.
Cool before slicing and serve with vanilla ice cream.
Pastry for 2-Crust Pie
3 c. flour
1 t. salt
1 c. butter
8 T. ice cold water

In a bowl, blend flour and salt. Cut in butter until mixture resembles coarse meal. Add water and just mix until a dough forms. Do not over mix. Divide dough into two balls. Can make up to one day ahead and refrigerate. When ready to use, roll out each ball on lightly floured surface.

Apple Streusel Tart

Apple Streusel Tart
From "The Dessert Lover's Cookbook" by Marlene Sorosky

Crust
1 recipe Cookie Pastry for single crust pie (see below)

Apple Filling
1 Tbs vanilla extract
1/2 cup dark raisins
juice of 1 lemon
3 lbs tart cooking apples (about 6 large, Pippin are best for apple pies and tarts)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, melted

Streusel
1/2 cup quick cooking oats
1/2 cup packed golden brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
dash salt
6 Tbs unsalted butter, at room temperature
1 cup walnuts, chopped into medium pieces, about 4 oz.

Use a 9x3-in or 9 1/2x2-in springform pan. Place oven rack in lower third of oven. Preheat oven to 450 degrees F.

Directions
Make pastry as directed. Divide pastry in half and press half into bottom of springform. Press remaining pastry two thirds up sides of pan.

Place vanilla and raisins in microwaveable bowl covered with plastic wrap. Microwave for 1-2 minutes or until hot. Let stand, still covered, at least 10 minutes for raisins to soften.

Fill large bowl with water and the juice of one lemon. Peel and core apples. Drop them into the lemon water to prevent from turning dark. Slice them into 1/4-inch slices by hand or with medium (4mm) slicing blade of a food processor. Transfer raisins and vanilla to a large bowl, stir in apple slices. Toss apples with hands to coat with vanilla.

Stir together sugars, cinnamon, nutmeg and flour; add to apples. Add butter and mix with hands until distributed. Place apple mixture in pastry-lined pan.

Place pan on baking sheet. Bake in the lower third of the oven for 15 minutes.

Meanwhile, mix oats, sugar, flour, cinnamon and salt in medium-size bowl. Cut in butter using fork, fingertips, or pastry blender until mixture is crumbly. Mix in nuts.

Remove tart from oven and reduce oven temperature to 350 degrees F. Sprinkle streusel evenly over top of apples. Press down lightly with hands. Bake in the oven for an additional 60 to 70 minutes or until top is golden brown and edges are bubbling. Remove from oven and cool for one hour. Run knife around edges of tart to make sure tart does not stick to springform. Do not remove sides until ready to serve. The tart may be covered with plastic wrap and foil and held at room temperature overnight, if desired. It may be reheated in a preheated 350 degree F. oven for 15 minutes, if desired.

Before serving, remove sides of springform. Serve warm or at room temperature.

Cookie Pastry
Makes pastry for one 9-in pie or one 11-in tart.

1/4 lb (1 stick) unsalted butter, cold and cut into 8 pieces for food processor; at room temperature for mixer
1/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour

If using a food processor: Place butter and sugar in food processor with metal blade and pulse until mixture holds together. Add egg and pulse 5 or 6 more times. Add flour. Scrape down sides and pulse until all ingredients are incorporated and a cookie-like dough is formed. Remove metal blade and place plastic bag over top of work bowl. Invert bowl and turn dough into bag. Shape pastry in bag into a ball and flatten into a disc. If pressing pastry into dish withy hand, it may be used immediately. If rolling out, seal bag and refrigerate dough until firm.

If using an electric mixer: Beat butter and sugar in medium-sized bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap or bag and refrigerate until chilled.

Pastry may be refrigerated up to 5 days wrapped in plastic wrap or sealed in plastic bag, or may be frozen if desired. Before using, let stand at room temperature until softened just enough to roll, but still cold.

Preserving

Before it frosts, preserve the fresh herbs from your garden. Here's how.

From Bon Appetit

Treat fresh herbs just like fresh flowers.

Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.
Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.
Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

Update:  I have found my oven to be the best dehydrator for herbs.  I have a dehydrator option which puts the temperature at 140 F.  If you don't have this just set the to lowest temperature (probably 180 F).  I spread my herbs out on cookie sheets and place in oven.  You just have to watch to determine when they are dry enough.  If I need to leave the house and they aren't finished, I just turn off the oven and let them sit in the oven.  I assess them when I get back and turn back on the oven if needed.  

Preserving Peaches

This year I preserved peaches differently in addition to my old way.

Freezing Peaches/Pears Whole

This is the easiest thing ever. Place 4 unwashed peaches in a freezer quart bag and freeze. Be sure to label the bag as unwashed. When ready to use, simple run the peach under lukewarm water until the skin peels off easily. The peach will not be brown. Let sit for a couple of minutes and slice to use/eat. This works great with pears as well!


Freezing Sliced Peaches/Pears

Wash, peel and slice fruit into large bowl. Sprinkle generously with Fruit Fresh and gently mix so as to coat the fruit. Turn onto large cooking sheet layered with freezer paper, parchment paper, or wax paper (doesn't work as well) making sure there is space between each piece of fruit. Freeze until hard. Place in freezer bags. Press out air and seal. Freeze. Great for smoothies, fruit salads, and pies.

Freezing Peach Slices in Orange Juice
Wash, peel and slice peaches. Measure out 4 cups and place in freezer quart bag. Cover peaches with orange juice. Press out air and seal. Freeze. Thaw overnight in freezer or place frozen peaches in microwave and heat for 2-3 min, depending on microwave. Smoothie in a bag! Or just eat as is.


Frozen Peach Pie Filling
From Paula Deen
Servings: 6 to 8 servings

Ingredients:

1 9-inch pie, top crust
1/2 stick of butter
1 teaspoon salt
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons quick cooking tapioca
3 1/2 cup sugar
2 teaspoon Fruit Fresh, fruit preservative
9 lb fresh peaches
1 teaspoon cinnamon or nutmeg

Directions

To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, simply place frozen pie filling in pie shell, add half a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in preheated 375 degree oven.

Canning Peaches/Pears

Adapted from Heavenly Homemaker
Make sure your jars have no nicks or scratches in them, especially the tops. Sanitize jars by washing them in the dishwasher. Boil the lids and bands/rings for 2 minutes to sterilize and keep in hot water until ready to use.
In a large pot or canner, fill with water and heat, keeping water warm until ready to use. The water level does not have to be enough to cover the jars completely. Two-thirds of the jars can be covered by water and the steam will seal the jars. To clarify, fill the pot with enough water to cover 2/3 of the jars or more. The jars can be covered with water.
Spoon 1 T. Fruit Fresh into each jar.
Make honey syrup:
Ratio:
2 T. honey
5 c. water
Heat to mix honey into water and keep warm until ready to use.
Prepare peaches. Wash, peel and slice into jars leaving 1/2 inch head space.
(Boiling water technique from Paula Deen: To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.)
Can press down on peaches slightly to pack more into jars.
Using a canning funnel, pour syrup into jars over peaches leaving 1/2 inch head space. Remove bubbles by using the handle of a wooden spoon and gently pushing it along the sides of the jar to the bottom of the jar. Wiggle slightly. Work it down all sides of the jar. Do not use metal as this will scratch the jar and compromise its integrity.
Wipe jar tops and place lids on then the band/rings and screw on tightly (not man tight).
Place jars with peaches in them in warm water bath. Cover. Bring to a boil and boil for 25 minutes. Turn off heat. Carefully lift rack with hot jars out of water if using a canner. Otherwise, lift jars out with a jar lifter or hot pad. Place on counter on some so as not to burn your counter. Let stand in draft free place for 12-24 hours undisturbed. Check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Peach Applesauce

When making applesauce, add peaches in a 1:4 ratio, peaches to apples.

Mango Season is Drawing to a Close

Sad. Luckily I bought almost a year's supply of mango. They are in the refrigerator dehydrating into shoe leather. We tried to pit one with the mango pitter. It wouldn't even go through the skin. However, the inside has remained soft. Brown and soft. Nobody noticed in this yummy crisp.

Mango Macadamia Crisp
From Cooking Light

The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.
I doubled the topping which will make the nutritional information null and void.

Yield: 8 servings (serving size: about 1/2 cup)

Ingredients

• Filling:
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• 4 cups chopped peeled ripe mango (about 4 pounds)
• 3 tablespoons fresh lime juice
• 2 teaspoons butter, melted
• Cooking spray
• 
  Topping:
• 1/3 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon ground ginger
• 3 tablespoons butter
• 3 tablespoons chopped macadamia nuts

Preparation

Preheat oven to 400°.
Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

Nutritional Information

Calories:238 (31% from fat)

Fat:8.1g (sat 3.1g,mono 4.2g,poly 0.3g)

Protein:1.7g

Carbohydrate:43.7g

Fiber:3.3g

Cholesterol:14mg

Iron:0.6mg

Sodium:49mg

Calcium:21mg

Simple Vanilla Ice Cream

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Turn the Cuisinart ice cream maker machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Or follow the manufacturers instructions for any ice cream maker.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional Information Per Serving (I'm guessing 1/2 cup)

Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g

Arugula Addendum

Here are two more recipes using fresh arugula. Before things turned south. As always, spinach or salad greens can be substituted for the arugula.

Arugula Salad with Chicken and Apricots
From Cooking Light

Yield: 4 servings
This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon (or 1/2 t. dried tarragon)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons olive oil
• 4 teaspoons white wine vinegar
• Dash of freshly ground black pepper
• 4 cups baby arugula
• 4 cups gourmet salad greens
• 3 apricots (about 8 ounces), pitted and thinly sliced (I used canned. Peaches could be substituted)
• 1/3 cup thinly vertically sliced red onion

Preparation

1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Nutritional Information

Calories:243

Fat:12.9g (sat 2.1g,mono 8.3g,poly 1.7g)

Protein:22.2g

Carbohydrate:10.1g

Fiber:2.9g

Cholesterol:54mg

Iron:2.1mg

Sodium:364mg

Calcium:86mg

Tuna-Garbanzo Salad
From Cooking Light

nspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.

Yield: 4 servings (serving size: about 2 cups salad and 2 toasts)

Ingredients

• 2 quarts water
• 1 teaspoon salt
• 2 cups (1-inch) cut green beans (about 1/2 pound)
• 1/4 cup finely chopped shallots (about 2 medium)
• 2 fire-roasted piquillo peppers, chopped (optional)
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 garlic clove, minced
• 3 tablespoons light mayonnaise
• 2 tablespoons sherry vinegar
• 1 teaspoon Spanish smoked paprika
• 4 cups arugula
• 1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 8 (1-ounce) slices French bread

Preparation

Preheat broiler.
Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp-tender. Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.
Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.

Nutritional Information

Calories:391 (26% from fat)

Fat:11.5g (sat 2.2g,mono 2.8g,poly 3.6g)

Protein:23.7g

Carbohydrate:46.5g

Fiber:6.2g

Cholesterol:23mg

Iron:3.5mg

Sodium:1052mg

Calcium:198mg