FRUIT ROLY POLY BASIC RECIPE AKA FORGET THE OLD FUDDYDUDDY CINNAMON ROLLS

I  was brought up on jam & apple roly poly's but Mum's were always either steamed or baked in a long roll.
This way they are sliced and baked like cinnamon rolls or Chelsea Buns ( a yeast and fruit baked roll) and are much easier to serve, packed with fruit.

This is a basic recipe and you may use any fruit or just jam, the pastry is a basic baking powder biscuit dough (similar to English scones).

Serves 4-6

Pastry/Biscuit Dough:

2 cups all purpose flour
3 tsp baking powder 
1 tsp sea salt
4 tbsp shortening or butter/margarine
2/3 cup canned evaporated milk (NOT condensed sweetened)
1/3 cup water
(mix the water and evaporated milk together)

Sift the flour, salt and baking powder and cut in the  butter with 2 knives or pastry blender, to form "breadcrumbs".
Stir in enough milk mix to form a  soft dough that can be easily handled.
Turn onto a floured  board and knead lightly  for 30 seconds , set aside for 1 hour before using.

Roll out the dough to form a rectangle 12" x 8"


FILLING:

4 tbsp soft butter/margarine
3 cups chopped apples (or any chopped stone fruit/mixed fruit/berries)
1/4 cup packed brown sugar
1/2 tsp ground cinnamon (optional)


SYRUP/CARAMEL:
1/2 cup sugar
1 cup water
2tbsp lemon juice
2 tbsp lemon zest



METHOD:

Preheat oven middle shelf 425F

Well buttered baking dish 10 x 6 x 2 inches 


Spread 1 tbsp soft butter over the rolled dough (12 x 8 inches)
Cover with the chopped fruit allowing 1/2 inch at all the edges clear.
Sprinkle with a mix of the brown sugar and cinnamon.
Roll up lengthwise, like a jelly roll/Swiss Roll.
Seal the edge.
Set aside.

 Meanwhile, make the syrup:
 boil the water, 2 tbsp butter, the 1/2 cup sugar, lemon juice and zest, for 10 mins.
Pour this syrup into the buttered baking dish.
Then slice the apple roll into 2 inch pieces crosswise.
Place the apple roll slices in the syrup, cut sides down.
Spread with the remaining 1 tbsp soft  butter.
Bake for 35 mins  on a lined cookie sheet.

Serve warm with ice cream, custard or cream; or just enjoy with a good cup of coffee.

Variations: when using berries in place of syrup use melted preserves or jam.

FRESH BANANA-FRUIT CAKE RECIPE...PERFECT FOR ANY SEASON

THIS IS A GREAT AND VERY EASY RECIPE, the secret ingredient is cider vinegar!!

Perfect for coffee mornings (do we still have those?), tea time or with cream, ice cream or custard sauce makes a great dessert.
Use any fresh seasonal fruit you have on hand.


 one 13 x 9 x 2inch  greased and floured pan ( flouring makes for a crisp crust), on a lined cookie sheet.

PREHEAT OVEN 350F  MIDDLE SHELF


1 cup sugar
1/2 cup butter or margarine (if using margarine make sure it has low water content)
2 large eggs well beaten
4 tbsp milk (nut milk is fine)
2 tsp vanilla extract
1tbsp cider vinegar
2 1/4 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
pinch of salt
1 cup mashed bananas ( 2-3 medium sized bananas)

1 cup sliced fresh fruit (nectarines, peaches,  seedless grapes, cherries, gooseberries, berries, apples, plums, apricots & etc.) 
2-3 tbsp sugar
1-2 tsp ground cinnamon or nutmeg, or cloves or pumpkin spice



Cream butter and sugar until light and fluffy.
Beat in the eggs, milk and vanilla.
Beat in the vinegar (it might curdle don't worry)
Fold in the dry ingredients and mix well.
Then add the bananas, mix to blend in .
Spoon into the prepared pan.
Dot the top with sliced fresh fruit and dust with the sugar.
Bake middle of oven for 40 mins or until golden brown and top springs back with touch.
Cool in pan on wire rack.

Keep any pieces well wrapped in wax paper or foil in a cool dark, dry place.


Variations: If you wish to add nuts, add 1/4 cup chopped and omit the 1/4 cup flour.

Now if anyone asks if you like fruit cake you can answer  YES!!!

Recipes of the MONTH: Vegan adaptable PEACH COBBLER aka "GRUNT" & PEACH CRUMB PIE..2 GREAT RECIPES FOR THE WONDERFUL PEACHES NOW IN THE LOCAL MARKETS

BOTH OF THESE RECIPES MAY BE MADE WITH ANY STONE FRUIT, PEACHES, NECTARINES, APRICOTS, PLUOTS AND PLUMS.

Both recipes may be made Vegan by replacing the butter with Vegan Margarine

 I prefer my fruit not peeled, but well washed, air dried and sliced/pitted.
To peel fresh ripe stone fruit, plunge small batches in boiling water and wait approx 3 mins  (More or less depending on size and ripeness) then remove and rinse in very cold water, the skins should pull away easy.

FRESH PEACH CRUMB PIE very old American recipe makes 1 x 9 inch pie

1 unbaked 9 inch pie shell

4 cups fresh sliced peaches
1 cup apple juice 
2 tbsp butter
1/4 cup packed brown sugar 
pinch of sea salt (optional)

Add all above to a pan or skillet and bring to rolling boil,  mix 2 tsp cornstarch with some apple juice or water and gradually add to the peaches to thicken the sauce.
Remove from heat and cool down.
Check for sweetness adding more sugar if needed.

Pour into the unbaked pie shell

Preheat oven 425F middle shelf


1/3 cup  whole wheat flour
3 tbsp butter
1/2 tsp ground cinnamon
1/3 cup packed brown sugar
 
Process the above until it forms crumbs then lightly top the peaches.
Bake on a lined cookie sheet for 45-50 mins until golden and bubbling..serve warm or at room temp.


Variations try adding ground almonds to the topping for another layer of flavor.

PEACH COBBLER  aka "GRUNT"

same recipe for the peaches, this time it is baked in an ovenproof dish and serves 4

Place the cooked peaches in a well buttered deep, ovenproof casserole and then top with the following "biscuit/scone recipe.

Preheat oven 359f middle shelf

1 cup all purpose or whole wheat flour
2tbsp sugar
1/2 tsp baking soda
pinch sea salt
4 tbsp cold butter
1/2 cup plain live yogurt or milk mixed with 1/2 tsp either vanilla or almond extract


Process the flour, sugar, baking soda and salt.
Then add the cubed cold butter & process to crumb stage, transfer this to a mixing bowl and stir in the yogurt/milk..stirring with a fork until he mixture just holds together..the  mix will be wet and sticky (more so if using all purpose rather than whole wheat flour)
Drop this mix over the peaches using a tablespoon and bake  on a lined cookie sheet for 25 mins or until golden brown and bubbly.
This is also served at room temp, or warm.
This is best eaten the day it is made...and there will be no leftovers, promise.

Making the most of SUMMER STONE FRUIT..poached with honey ..IDEAS and tips

This year because of the severe drought in California, the stone fruits are very very sweet and somewhat smaller than usual.
Here is a way to save money and enjoy THE BEST of summer ripe fruit.

When I go to the markets I try and buy ripe fruit,  this way I can use it quickly and enjoy all the flavors.
Strawberries do not get any sweeter once picked.

Pears seem to ripen too quickly, one minute every pear is hard and green and  the next day you have 6 very ripe pears, that HAVE to be eaten asap.

I always buy locally sourced and now look for knobbly and imperfect organics.

This dessert idea is best made with very ripe (not rotten) fruit, the riper the fruit the less honey you need to  add.

All stone fruit once you get it home store in a cool place DO NOT STORE IN THE FRIDGE AS THIS MAKES THEM DRY AND MEALY, AND  LIGHTLY COVERED TO PREVENT FRUIT FLIES/BUGS.

When you are ready to proceed with this "recipe" wash all the fruit well in clean water, and lightly dry.

In a large saucepan add 1/4 cup water to every 2 cups sliced, stoned fruit (no need to peel).
Yesterday I made a great mix of 

3 ripe bananas

3 ripe nectarines

3 ripe medium peaches

2 small apples

4 medium sized apricots

2 small honey mango's

8 white figs

I also added 2 tsp ground cinnamon ( add any spice you like)

Just use whatever combination you have on hand that is ripe.

Add the sliced fruit to the pan with water and add approx. 2 tbsp honey. (more or less depending on the sweetness of your fruit and the amount)
Bring to boil and then simmer on very low heat, tightly covered for 20 mins.
Remove any scum then add 2 tbsp unsalted butter (optional).

(Bananas turn any poached fruit mix bright orange/red naturally).
Pack into sterilized jars and seal in boiling water.. then store in a cool, dark place..this is great for winter holidays.
OR Pack in airtight containers and allow to chill overnight in the fridge and serve with cream, custard, ice cream.
Can be a filling for tarts and pies
Great with plain yogurt for breakfast.

AS MUCH AS I LIKE A GREAT BARGAIN DO NOT OVERBUY FRESH FRUIT IN SUMMER MONTHS UNLESS YOU ARE GOING TO PRESERVE IT LIKE THIS OR YOU ARE WASTING MONEY AND INCREASING YOUR CARBON FOOTPRINT.

IT IS BETTER TO PURCHASE RIPE FRUIT AS AND WHEN YOU NEED IT PARTICULARLY IN THESE HOT SUMMER MONTHS.

SOMETIMES PEACHES AND PLUMS DO NOT RIPEN WELL AT HOME..THEN SUBSTITUTE THESE IN ANY TOMATO RECIPE, SOUR PLUMS  AND PEACHES MAKE A GREAT SALSA

WHEN STORING FRESH STONE FRUIT AT HOME LAY ON A FLAT PLATE OR TRAY DO NOT CRAM INTO A FRUIT BOWL OR THEY WILL BRUISE AND ROT QUICKER.
IF YOU DO GET DRY AND MEALY FRUIT AT YOUR MARKET IT IS BECAUSE THEY HAVE BEEN HELD IN COLD STORAGE TOO LONG OR TOO COLD.

MEALY STONE FRUIT  IS REALLY ONLY GOOD FOR CHUTNEY..ADD VINEGAR/OR CITRUS JUICE TO THE ABOVE MIX INSTEAD OF WATER, AND COOK SLOWLY ADDING SPICES AND HERBS OF CHOICE.

BUY MORE KNOBBLY ORGANICS, AND KEEP YOUR TASTE BUDS ALIVE AND HAPPY WITH NATURALLY RIPENED FRESH SUMMER FRUIT