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Calling for your BEST fruit cobbler, coffee cake, breads, & jelly recipes!


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You gave me some really good ideas....:iagree:

but do you have recipes for these ideas that sound so good?

 

I could go try a run of the mill recipe for the same thing - but I'm sure I'd mess it up. :001_unsure: LOVE fruit cobbler! Love fruit in anything. How do you make those fruit syrups you mentioned?

 

Can you share some of your recipes with me? I'll start cooking right away!!

(in fact I have a friend that just had baby #5 and I need to cook her something soon!)

 

thanks!:001_smile::thumbup:

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1 1/2 cup flour

3/4 tsp. cinnamon

1/2 tsp baking soda

1/4 tsp nutmeg

2 beaten eggs

1 cup sugar

1 1/2 cup berries (any kind)

1/2 cup mashed banana

1/4 cup cooking oil

1 1/2 tsp finely shredded orange peel (can use lemon as well)

1 cup walnuts

 

In one bowl, combine dry ingredients and in another combine wet ingredients. Combine until just mixed. At nuts. Bake in a loaf pan at 350 for 60 to 70 minutes or in muffin cups for about 20 mins.

 

Easy peasy and super delicous.

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Cake:

 

2 cups flour

3/4 cups sugar

1/4 butter

1 cup milk

2 tsp. baking powder

1 tsp. vanilla

1 egg

6 oz. chocolate chips (about 1 cup)

1 cup frsh or frozen berries (any kind really)

 

Streusel:

 

1/4 cup firm butter

1/3 cup flour

1/4 sugar

1/3 chopped nuts

 

Preheat oven to 350. Beat all ingredients except chocolate chips and berries at low speed for 30 seconds and then medium for 2 minutes. I usually add dry ingredients first and then wet ones. Spread half of mixture in prepared square brownie pan. Add layer of chocolate chips, berries and streusel. Repeat layers and bake for 50 minutes.

 

This is one of my favs and is great warm when chocolate chips are still melty.

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Cake:

 

2 cups flour

3/4 cups sugar

1/4 butter

1 cup milk

2 tsp. baking powder

1 tsp. vanilla

1 egg

6 oz. chocolate chips (about 1 cup)

1 cup frsh or frozen berries (any kind really)

 

Streusel:

 

1/4 cup firm butter

1/3 cup flour

1/4 sugar

1/3 chopped nuts

 

Preheat oven to 350. Beat all ingredients except chocolate chips and berries at low speed for 30 seconds and then medium for 2 minutes. I usually add dry ingredients first and then wet ones. Spread half of mixture in prepared square brownie pan. Add layer of chocolate chips, berries and streusel. Repeat layers and bake for 50 minutes.

 

This is one of my favs and is great warm when chocolate chips are still melty.

 

 

It probably has a zillion calories and it now in the oven. :)

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Fruit cobbler/crisp recipes from my blog:

 

http://myfunnybunch.blogspot.com/2007/09/blackberry-days.html

 

http://myfunnybunch.blogspot.com/2006/08/blueberry-cobbler.html

 

You'll have to scroll down to the bottom of the posts to the recipes.

 

I didn't use frozen berries, so I got out my cookbook to look-- The New Best Recipe recommends thawing berries in a collander set over a bowl to collect the juice, then making the berry juice into a syrup. "Simmer the juice in a small saucepan over medium heat until syrupy and thick enough to coat the back of a spoon" then mix the syrup in when you mix the berries with the other filling ingredients. Increase the baking time by about 5 minutes.

 

I wish we had enough frozen berries left for a cobbler, yum! Enjoy!

 

Cat

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Pear and Apricot Cake by The American Heart Association

 

Vegetable oil spray

9-ounce box single layer white cake mix (like Jiffy)

1/2 cup water

Whites of 2 large eggs

1/4 teaspoon almond extract

1 1/2 medium pears (about 8 ounces), thinly sliced

1/4 cup all-fruit apricot spread

1/4 cup sliced almonds, dry roasted (about 1 ounce)

 

Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with vegetable oil spray.

 

In a medium mixing bowl, combine the cake mix, water, egg whites, and almond extract. Using an electric mixer, beat on high speed for 4 minutes, scraping the side with a rubber scraper frequently.

 

Arrange the pears in a decorative pattern in the pan. Gently pour in the batter, being careful not to disturb the pears.

 

Bake 30 minutes, or until the cake springs back when lightly touched in the center with your fingertips.

 

Immediately invert onto a serving platter. Remove the side and base of the pan. Let the cake cool completely.

 

Put the apricot spread in a small microwaveable bowl. Cover with plastic wrap. Microwave at 100 percent power (high) for 15 seconds, or until melted. Let stand for 15 seconds to cool slightly. Using a pastry brush, brush the spread over the pears. Sprinkle with the almonds. Cut into 8 wedges.

 

caolories 195 sodium 217 mg

total fat 4.5 g carbohydrates 36 g

saturated 1.0 g fiber 2 g

polyunsturated .5 g sugar 21 g

monounsaturated 1.0 g protein 3 g

cholesterol 0 mg

 

Dietary exchanges: 1/2 fruit, 2 other carbohydrate, 1 fat

 

This cake is a huge hit every time I make it. It is delicious and looks classy!

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Apple and Dried Cherry Quick Bread by the American Heart Association

 

Vegetable Oil Spray

2 cups whole-wheat pastry flour or all-purpose flour

1/3 cup firmly packed light or dark brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon grated lemon zest

1/8 teaspoon salt

1 cup unsweetened applesauce

1/2 cup unsweetened apple juice

Egg substitue equivalent to 1 egg OR white of 2 large eggs

1 large apple, such as Granny Smith or Braeburn, peeled and diced, (about 1 cup)

1/2 cup dried cherries

 

Preheat the oven to 350 degrees F. Lightly spray a 9x5x3-inch loaf pan with vegetable spray.

 

In a large bowl, stir together the flour, sugar, baking powder, cinnamon, lemon zest and salt.

 

In a medium bowl, whisk together the applesauce, apple juice, and egg. Add the applesauce mixture and the remaining ingredients to the flour mixture, stirring only until just combined. Do no overmix-the batter should be slightly lumpy. Spread the batter into the loaf pan.

 

Bake for 50 to 55 minutes, or unil a cake tester or wooden toothpick inserted in the center comes out lcean. Let cool in the pan for 5 minutes. Remove the loaf from the pan and let cool completely on a cooling rack.

 

calories 77 sodium 70 mg

total fat 0 g carbohydrates 18 g

cholesteraol 0 mg fiber 2 g

protein 2g sugar 9 g

 

Dietarty exhcanges: 1 starch

 

DH loves banana bread, but he said I could make this anytime instead of banana bread!

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