This fresh fruit kuchen is sort of a cross between a flan and a fruit-filled pancake. It’s not too sweet, and is delicious as a dessert or even for breakfast or brunch! If you don’t have fresh apricots, feel free to substitute sliced peaches or nectarines. For Crust: In a food processor bowl, combine: 1...Read More
Cherry clafoutis makes a wonderful Memorial Day dessert and is one of the best ways to celebrate our short season of cherries. This is a simplified version of the classic French dessert — we prefer to pit our cherries, rather than leaving them whole. It is best served warm, ideally fresh out of the oven....Read More
When summer peaches are in season, you’ll want to make this all summer long. While you can also make this dessert with canned peaches, we far prefer fresh peaches! INGREDIENTS: 4 cups fresh peaches, skinned and sliced 2 tablespoons sugar + 1 cup granulated sugar (divided) 1/2 cup butter, room temperature 1 cup all-purpose flour...Read More
If you’re a baby boomer, chances are you most likely had home economics as part of your curriculum in junior high school. This classic apple crisp recipe is from my home ec class and has since become a family favorite. Over the years, I have changed it slightly, probably to the dismay of my home...Read More
You know that expression, “Easy as pie”? Well, this is even easier. No kidding. This recipe comes by way of my friend Jeff Emery, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list...Read More
This has always been one of my favorite ‘go-to’ family recipes by Flo Braker for summer berry cobblers, especially during olallieberry season. You can use blackberries or boysenberries, or a mixture of berries if you wish. Just be sure to taste the berries and adjust the sugar accordingly. This cobbler has a fruit ‘bottom’ topped...Read More
INGREDIENTS: 4 cups fresh apricot halves 1/4 cup white sugar 3/4 cup brown sugar 1/2 cup all-purpose flour 1/2 cup butter, cut into pieces 3/4 cup old-fashioned rolled oats METHOD: Preheat oven to 350°F. Lightly mist a 9 x 12-inch baking pan or dish with non-stick spray. Arrange the apricots in the pan and sprinkle...Read More
