Fruits of the Summer

Last summer I did a post full of blueberry desserts. This year I thought I’d do a little bit of everything……..peaches, cherries, and blueberry.  To Read More, Click On The Recipe Title.
 They’re all so delicious and in abundance now, I couldn’t resist! Lets use them while we have them, enjoy!

This was a nice , easy coffee cake! A good way for me to use the cherries I bought. It’s nice and moist, perfect dessert for our family dinner tonight. I had to substitute a 6 oz container of Yoplait Vanilla Yogurt for the sour cream because I didn’t have quite enough sour cream on hand. That was the only change to the recipe. It was terrific!

The recipe came together very quickly. I combined the baking mix , sugar and lemon zest in a bowl and mixed. Then the beaten egg, yogurt and melted butter went into another bowl to whisk together. The cherries were cut in half, and ready to go. I mixed the wet mixture into the dry mixture just until moistened, then added the cherries. I put the batter into a greased 8 inch square pan.

The remaining cherries where placed on top of the batter and the topping sprinkled on top. This was baked at 375 degrees for 35 to 40 minutes. it was still warm when we ate it!! Fantastic!

Wanna print just the recipe, click here!

Sweet Cherry Coffee Cake
Northwest Cherry Growers

Ingredients:
2 cups buttermilk baking mix
1/2 cup sugar
1 teaspoon grated lemon peel
3/4 cup diary sour cream
2 tablespoons melted butter or margarine
1 egg, beaten
1-1/2 cups pitted and halved fresh Northwest sweet cherries, divided
Streusel Topping

Yield: 9 servings

Mix baking mix, sugar and lemon peel.

Combine sour cream, melted butter and egg; mix well.

Add sour cream mixture to baking mix mixture and stir only until moistened. Fold in 1/2 cup cherries. Pour into oiled and floured 8-inch square baking pan.

Sprinkle remaining cherries and Streusel Topping over batter. Bake at 375ºF for 35 to 40 minutes or until wooden pick inserted near center comes out clean.

Cherry Streusel Topping:
Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Mix in 3 tablespoons softened butter or margarine with a fork. Add 1/4 cup copped walnuts and mix well. Makes about 1 cup.

Sweet Cherry Blondies topped with Chocolate

I still had fresh cherries to use up, so I started recipe hunting. I love recipe hunting, it’s like a treasure hunt. I found this recipe on the Northwest Cherry Growers site. This is a very easy, delicious , chewy blondie. The staff at work loved them! The only change to the recipe was …I didn’t have pecans so I chopped up a semi sweet chocolate bar and used that! Fantastic!!

Wanna print just the recipe , click here!

Sweet Cherry Blondies topped with Chocolate
Northwest Cherry Growers

Ingredients
1-1/3 cups flour
1-1/3 cups packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup pitted and halved Northwest fresh sweet cherries
1/2 cup chopped pecans ( I used 4oz of chopped semi sweet chocolate)

Yield: 16 serving
Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick.

Spread half of batter in oiled and floured 9-inch baking pan. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries.

Sprinkle pecans over top. Bake at 325ºF 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.

Paula Deen’s Peach Cobbler

My daughter was having a picnic today, I had gotten peaches and didn’t quit know what I was going to do with them…..
Then I started recipe searching and found Paula’s Peach Cobbler, the reviews were outstanding! I added a tsp of vanilla to the batter and a little bit of cinnamon, this is a wonderful recipe!

I tried something different , instead of peeling the peaches, I boiled them for 3 minutes, the skins just peeled right off!! After they are peeled, they are sliced and cooked with water and sugar. Melt the butter in the dish you plan on using to bake it in, add the batter but DO NOT STIR! Spoon the peaches in and then some of the peach syrup from cooking them. Bake! Very easy , very good!!

Wanna print just the recipe, click here!

Paula Deen’s Peach Cobbler
Food Network

Ingredients:
* 4 cups peeled, sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
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Peach – Blueberry Pudding Cake

I’ve seen pudding cakes before, but not with fruit. They’re usually chocolate or lemon with a little bit of sauce at the bottom of the baking dish, making it a “pudding cake” I was intrigued with the idea of a fruit pudding cake so I decided to make one. This was a very very moist cake, but not a traditional pudding cake with sauce. I asked my mom why she thought they would call it a pudding cake…….She said, well your Dad would have eaten this cake in a
bowl with a little milk and sugar on top. It really didn’t clear up the pudding part of the cake for me but I enjoyed the idea that my Dad would have liked it that way. I had 3 peaches, the recipe called for 6. I decided instead of running to the store to get more peaches, I’d use the 12 oz bag of frozen blueberries up in the freezer. It worked out perfect for me.

The batter was terrific, it was very light. I spread the batter down onto a grease 13x 9 inch baking pan. I over lapped the peach slices on the batter first then distributed the berries over the peaches. I covered the pan with foil and baked at 350 degrees for 45 minutes.

After the 45 minute baking time was up, I removed the foil from the pan and baked for another 40 minutes until it tested done, the edges were crispy the top was golden brown.

We ate this as it was and it was delicious. Then I had some with ice cream….more deliciousness!

Wanna print just the recipe, click here!

Peach Pudding Cake
Epicurean.com

Ingredients:
Nonstick veggie oil spray
1 3/4 plus 2 tbs all purpose flour
2 1/4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter at room temp
1 3/4 cup sugar
2 tbs vanilla extract
2 large eggs
3/4 cup buttermilk
4 cups peeled, sliced peaches (about 3 pounds)

Directions:
Preheat oven to 350 degrees. Spray 13X9X2 inch glass baking dish with vegetable oil spray. Whisk flour, baking poder, salt and baking soda in a medium bowl. Using an electric mixer, beat butter in a large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, one at a time, incorporating weel after each addition. Using low speed, beat in flower mixture alternately with buttermilk in three additions each, beating well between additions.

Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed. Spray sheet of foil with vegetable oil spray; cover cake with foil, spray side down, and seal at edges.

Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer. Cool one hour. Serve warm with whipped cream (or ice cream!).

Here’s another fantastic way to use fruit this summer, delicious Frozen Berry Pops!