Peach and Blueberry Crumbles

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

(Source: http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe.html)

Frozen Lemonade Dessert

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 Tbls butter, melted

Filling:
1 can sweetened condensed milk, chilled
1 12oz container Cool Whip, thawed
1 6oz can frozen lemonade concentrate, unthawed (regular or pink lemonade)
rasberries

For the crust:
Preheat the oven to 350 degrees.

In a medium bowl, mix together the cracker crumbs, sugar, and melted butter until combined. Pour into a pie plate and press firmly along the bottom and the sides. Bake for 7-8 minutes. Remove from oven and let cool completely.

For the filling:

In a large bowl, add the sweetened condensed milk and Cool Whip. Fold them together gently until combined, keeping the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Avoid letting the mixture get too liquidy. Pour the filling into the pie crust. Place in the freezer to chill overnight.

(Source: http://www.foodnetwork.com/recipes/neelys/frozen-lemonade-pie-recipe/index.html)

Chocolate Chip Cookie Cake

I was invited to a BBQ yesterday afternoon at the last minute, and had to come up with a dessert to take with me using ingredients I had on hand. I didn't want to do the usual chocolate chip cookies, so this was a little different take on the usual cookie. It didn't disappoint. Be sure to let it sit for four hours before serving, or the middle will be pretty gooey. Which isn't a terrible thing really; I like gooey, but it serves better and looks better on the plate if it's less gooey and more set up.

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Kosher Salt
• ½ cups Butter, Unsalted
• 1 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Large Egg
• 1-¼ cup Semi-Sweet Chocolate Chips

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Add the egg, and blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 9-inch round cake pan. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Let cool for at least four hours before turning the cake out of the pan and onto a large plate.

Slice and serve. For increased deliciousness, add a scoop of vanilla ice cream and hot fudge!

Philly Bavarian Apple Torte

I made this dessert the other night for some friends we had over for dinner, and it was a big hit. Not too cheesecake-y, but just enough, with a little hint of apple pie flavor. Loved it.

1/2 cup butter, softened
1 cup sugar, divided
1 cup flour
1 (250 g) package Cream Cheese, softened
1 egg
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
4 Granny Smith or Golden Delicious apples, peeled, sliced
1/4 cup sliced almonds

Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.

Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.

(source: www.allrecipes.com)

Key Lime Pie

I had to make a pie for a church activity, and decided to make a kind I hadn't made before, which is always good and bad... Good because it makes me try something new and branch out of the norm, and bad because it's a pie, so I couldn't taste the final product before I took it to the activity. It wouldn't look good if I took a pie that had a slice already missing from it!

I was nervous the whole time, hoping it turned out and people would like it. And they did! A few people actually told me it was their favorite pie in the mix (there were about 12 others). I was able to sneak a piece once other people had dug into it, and I wasn't disappointed. It was quite delicious!

Graham Cracker Crust:

1 package of graham crackers, crushed
1/3 cup sugar
6 Tbls melted butter
1/2 tsp cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press into an 8 or 9 inch pie pan.

Bake on 375 for 7 minutes. Cool for about 30 minutes before filling with the key lime mixture.

Key Lime Filling

Preheat oven to 350 degrees.

3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbls grated lime zest

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

Bake in preheated oven for 9-11 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream.

(source: www.allrecipes.com)

Apple Crisp

If you don't prefer an oatmeal cookie-esque topping on your apple crisp, this recipe is not for you. If you do, it is (and is really yummy).

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 Tbls all-purpose flour
1 tsp ground cinnamon

2 cup quick-cooking oats
2 cup all-purpose flour
2 cup packed brown sugar
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 cup butter, melted

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples.

Combine the oats, 2 cups flour, brown sugar, vanilla, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake for 40-45 minutes.

**Best eaten warm with vanilla icecream!**

(Source: adapted from recipe at www.allrecipes.com)

Peach Cobbler

This is the only peach cobbler I've ever really liked. And I've tried a few.

1/2 cup sugar
2 Tbls cornstarch
1 Tbls cinnamon
8 cups (2 big cans) sliced peaches, with juice
2 tsp lemon juice

Preheat oven to 400 degrees. Put all ingredients into a saucepan and boil for one minute, stirring constantly. Put into 9/13 pan.

6 Tbls butter shortening
2 cups flour
2 Tbls sugar
3 tsp baking powder
1 tsp salt
1 cup milk

Cut in shortening to dry ingredients and add milk. Drop by spoonfuls onto peaches. Bake for 30 minutes.

(Source: Mom's recipe box)

Apple Cranberry Crisp

I love the tart but sweet mixture. Yum!

1 1/2 cups quick oats
1/2 cup brown sugar
1/3 cup flour
1 tsp cinnamon
1/3 cup butter shortening, melted
1 Tbls water
1 can whole cranberry sauce
2 Tbls cornstarch
5 Granny Smith apples, peeled, cored, and sliced

Preheat oven to 375 degrees. Mix together oats, brown sugar, flour, and cinnamon. Stir in melted shortening and water to form a crumbly mixture.

In saucepan, mix cranberry sauce and cornstarch. Bring to a boil and remove from heat. Stir in apples. Spread in 8x8 pan. Crumble oat mixture over the top. Bake 30-35 minutes.

(Source: an old favorite; not sure of the original source)

Triple Berry Crisp

* Note: When fresh berries are out of season, you can use 4 1/2 cups of frozen berries. If you do this, you will probably want to decrease the sugar, to avoid the crisp being too sweet.
1 1/2 cups blackberries
1 1/2 cups rasberries
1 1/2 cups blueberries
4 Tbls sugar
2 cups flour
2 cups oats
1 1/2 cups brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups butter

Preheat oven to 350.

Toss together berries and sugar and set aside.

In large bowl combine flour, oat, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture into bottom of 9x13 pan. Cover with berries and sprinkle with remaining crumb mixture.

Bake for 30-40 minutes (until fruit is bubbly and top is golden brown).

(Source: one of my old favs-not sure the original source.)