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

APPLESAUCE-BANANA-WALNUT WHOLE WHEAT BOWNIES & CHOCOLATE FROSTING RECIPE

THESE ARE TERRIFIC AND DENSE, BECAUSE OF THE 2-3 CUPS OF FRUIT THEY MANAGE TO STAY SQUIDGY (SHOULD BE A WORD) AND MOIST.


BROWNIE RECIPE

THIS MAKES A 13 X 9 X 2 INCH PAN


1 cup shortening or butter
2 cups sugar
4 large eggs beaten
1 1/2 cups applesauce
3 very ripe bananas ( approx. 1 1/2 cups mashed)
2tsp vanilla extract
5 tbsp unsweetened cocoa
2 tbsp instant coffee powder
1 cup all purpose flour
1 cup whole wheat flour
1 cup semi sweet chocolate chips
2tsp baking powder
1 tsp sea salt
1 cup chopped walnuts


1 cup chocolate frosting OR  1/2 cup powdered sugar and cocoa icing made with milk


Method:

PREHEAT OVEN 350F MIDDLE SHELF


Cream the shortening with the sugar until sugar is dissolved.
Beat in the eggs, coffee and cocoa.
Add the applesauce, vanilla and mashed bananas, mix very well.
Fold in the flours, baking powder and salt.
Then stir in the walnuts and chocolate chips.
Mix very well then pour into the well greased pan.
Bake 35-45 mins or until toothpick inserted comes out clean.

Cool on wire rack in the pan.
When cold frost and then slice

CHOCOLATE FROSTING:
4tbsp butter
4tbsp milk or cream
1/2 cup semi sweet chocolate chips
2 cups  powdered sugar
pinch sea salt

In a Medium* saucepan slowly heat the milk and butter, remove form heat and add the chocolate chips, and stir until melted.

Gradually beat in the the powdered sugar.
*If using a small pan the powdered sugar tends to fly everywhere at this stage.
Also add some more milk to make a smooth frosting if necessary. Use the frosting at ROOM Temp.


Variations:

I also topped mine with chocolate frosting & raw cacao nibs, this is also great topped with crushed sweetened banana chips, coconut,or roasted  peanuts.

For anyone with nut allergies substitute puffed rice cereal.

COOKIE PIE..BUTTERY, PEANUTTY, FRUITY, TART AND CHOCOLATEY..AND YOU CUT THE SLICES!! GREAT vegan-vegetarian RECIPE

This is something different in many ways.
Instead of baking bar cookies in a 13 x 9 pan I have used a 9 inch pie plate...the results are tremendous.
This makes a great dinner party dessert or just to treat yourself special..serve as a pie  with cream, yogurt, custard, ice cream or as cookies with a cup of "joe" or milk!

It is best served cold from the fridge..cuts easier and tastes wonderful


This makes 1x 9 inch pie


1 1/2 cup quick cooks oatmeal (not instant)
1/2 cup all purpose flour
1/2 cup 100% whole wheat flour 
1/4 cup  raw wheatgerm
1 cup cane sugar
1tsp baking powder
1 tsp sea salt
1/2 cup butter/margarine
1/2 cup roasted nut butter (I used peanut butter)
1 cup apricot preserves
1/4 cup Fresh  lemon syrup (cook 1 cup sugar, with 1 cup water  and 2 whole lemons chopped up..bring to boil then slowly simmer, skimming off any scum, to simple syrup stage...remove from heat and allow to cool then use the whole ..best made at least a week before so the flavors mellow and mature).
1/4 cup broken & chopped dark chocolate (optional may replace with chopped roasted nuts).

Method

PREHEAT OVEN 350F MIDDLE SHELF


In a food processor:
Blend the flours, wheat germ & oatmeal with the salt, baking powder and sugar.
Add the butters and pulse to mix..the mix will be very soft, and cannot be rolled.

Press half the mix into the bottom of an ungreased pie pan, pressing down with back of fingers..do not bother with the sides of the pan
Bake 'blind" in oven for 8 mins.
Remove from oven.
Heat the preserves & lemon syrup in either a small pan or in microwave, to pourable stage.
Pour the hot preserve over the  pie base, and spread  to cover using the back of a tablespoon.

Dot this with the chocolate pieces and cover by sprinkling the remainder of the pie crust.

Bake on a lined cookie sheet for 30-40 mins until golden brown and bubbling.

Remove from the oven and when cool enough remove from cookie sheet and allow to cool in pan on wire rack.
Cut into pieces while it is warm (run a knife around the rim to loosen.. it will appear gooey but will set up in fridge)..then chill in fridge overnight.
Serve cold from pan.

 Adding sea salt keeps the pie creamy and rich flavored without being bitter or salty.

JAMAICA BANANA-RUM PIE fabulous all butter, banana and lots of real dark rum, served with poached fresh apple slices RECIPE

Sometimes you just need a "real adult flavored" cake/tart/cookie slice and this is one of those.
Not too sweet, very moist and deep flavors of dark rum, banana and hints of chocolate.

This makes a 13 x 9 x 2 inch pan/ovenproof pan and this recipe can be halved for the same results, but when you taste it you will not be doing halves..


The recipe is over 80 years old with a few twists


4 cups all purpose flour
4 tsp baking powder
1/2 tsp sea salt
2 cups packed light brown sugar
2 large eggs beaten
8 tbsp butter
1cup milk (nut milk is fine)
4 very ripe bananas (they should be soft and very sweet)

12 ozs/ 1 1/2  cups raisins (these have to be soaked in dark rum for at least 4 days before making the recipe)

1 pound very rich pastry

Chocolate chips for topping (I only used 1 cup, this is up to you , or you may use chopped nuts)

preheat oven 350f middle shelf

method:

Break the pastry into clumps and press into the bottom of the greased dish.
Wait 20 mins then blind bake for 20 mins, remove from heat and allow to cool on wire rack.
Beat the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Then beat in the peeled soft bananas 

In another bowl sift all the dry ingredients together.

Gradually add the flour mix alternately with the milk.

Strain the raisins reserving the rum, and fold into the batter.

Spread over the cooled pastry.

 Sprinkle the chocolate chips over the top and you may also sprinkle this with 2 tbsp sugar.

The baked cake, topped with choc chips

Bake in pan, on a cookie sheet for 35-40 mins until top springs back when pressed.
Cool on wire rack and while still warm, drizzle with the raisin rum.

Serve with poached apples ..slice cored apples and poach in apple juice until well cooked but not mushy, 

Cool and serve at room temp with slices of pie, or also serve with live plain yogurt, cream or ice cream...or simply a good cup of black coffee.

COOKIE RECIPE OF THE MONTH: JULY- MISSISSIPPI MUD COOKIES aka "KNOCK YOU NAKED"

These are some of the best cookies I have ever created.
The original idea, was a very sweet small cookie, here I have adapted the recipe to a semi-sweet, delicious walnut shortbread-caramel-chocolate cookie..enjoy


This recipe makes 12-18 depending on size

Lightly greased 13 x 9 x 2inch baking dish 

preheat oven 350f


Do NOT  double the recipe.


3 cups all purpose flour
1 1/2 cups COLD  butter/margarine
1 cup quick cook (not instant) oatmeal
1 1/2 cups  packed cane/light brown sugar (if using reg sugar just use 1 cup)
1/2 cup milk (nut milk is fine)
3 tbsp vanilla extract
2 x11oz packets soft chewy caramels
2 x4ozs bars dark chocolate chopped
1/2 tsp sea salt
1 cup walnuts chopped

In a food processor, combine the flour, oats, salt, sugar and pulse well to mix.
Add the butter and mix well to combine to fine crumbs.
Add the nuts & extract just to  blend in, the extract will also thicken the cookie mix, to almost a light pastry that is fine.

Place half the flour mix in the the bottom of the baking dish and pat lightly down with back of hand.
Bake for 30 mins uncovered.

Meanwhile in a double boiler, slowly melt the caramels with the milk, this will take up to 30 mins.

Remove from heat and cool for  20 mins, make sure the bottom of the bowl is free of steam/water.
Then pour the liquid caramel over the cookie base.

Sprinkle with the chopped chocolate and the remainder of the cookie mix.

Bake for a further 30 mins until top is lightly golden..do not over bake.

Allow to cool for 1-2 hours then cut into slices/cookies and  refrigerate overnight before serving, from the pan/dish.

Keep any leftover (who am I kidding?) cookies in the fridge, in a sealed and hidden container.
Healthwise these are high in antioxidants, higher calcium, and contain omega 3..so if anyone gives you any "grief "about enjoying them tell them they are health bars....lol

Variations: 
Try adding fresh grated orange peel to the cookie mix, or chopped mint leaves, omitting the walnuts.
Use any nuts of choice in place of the walnuts (pecans add omega 3 & 6). If using almonds, then replace the vanilla extract with almond.
For a more chocolate experience add 3tbsp unsweetened cocoa powder to the cookie base mix, adding it along with the flour.
For a more nutty flavor, lightly toast the oats in a dry skillet and allow to cool before making the recipe.


These are probably the original GOBSMACKED COOKIE!