~ An Apple Cobbler ~

~ What’s For Breakfast? An apple cobbler. ~

Ingredients:

• 1 apple per person
• pancake mix
• Cream of Wheat
• Oatmeal
• Cinnamon
• Nutmeg
• Brown sugar
• Butter

Directions:

1. Peel, core, and dice the apple into about ½ inch pieces.
2. Place the diced apple in a zippered bag, add some brown sugar, nutmeg, and cinnamon and shake to coat the apples.
3. Place the coated diced apples in a Ramekin dish.
4. Mix the batter… ½ pancake mix, ¼ Cream of Wheat, and ¼ oatmeal and pour over the diced apples.
5. Sprinkle some brown sugar and cinnamon lightly over the top. I place small pads of butter on the top around the edges of the bowl.
6. Bake in a 350F over for about 25-30 minutes, or until the pancake topping is golden brown and fully cooked through. You can check for doneness by inserting a toothpick into the topping—if it comes out clean, the cobbler is ready. I sometimes turn the oven to broil for the last couple of minutes to brown the top.

It also makes a good dessert!

You can also use fresh fruit instead of apples:

• Peaches
• Berries
• Cherries
• Mix fruit

~~Fruit-Mascarpone Turnovers~~

I first saw this on PBS’s Kimball’s Milk Street but it was a 10-by-14-inch tart. It looked delirious but I couldn’t eat all that before it went bad.

Hmm… cut it in to squares…

Or how about folding them over?

Turnovers!

And instead of just raspberries how about a Berry Medley of strawberries, blueberries, blackberries and raspberries.

Ingredients:

• 1 sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
• 2 pints frozen Berry Medley of strawberries, blueberries, blackberries and raspberries
• 4 tablespoons white sugar, divided
• ¾ cup (170 grams) mascarpone cheese OR room-temperature cream cheese
• 1 large egg
• ½ teaspoon vanilla extract OR almond extract
• Pinch of kosher salt
• Optional garnish: Powdered sugar

Directions:

• Thaw the berries and the dough.
• Heat the oven to 425°F with a rack in the upper-middle position.
• Line a rimmed baking sheet with kitchen parchment; place the pastry dough on top. Cut the into approximately 4 inch squares.
• In a bowl, toss the berries and 2 tablespoons sugar.
• In another bowl, whisk the mascarpone, egg, vanilla, salt and remaining 2 tablespoons sugar.
• Spread a tablespoons of mascarpone mixture inside the of squares; placde the berries on top. 
• Wet the edges of the dough squares with water, fold the dough over to make a triangle, and seal with a fork. Poke some hole on top of the turnovers.
• Bake until the pastry is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

Options:

You can use pie fillings like apple or blueberry fillings. 

~~German Beer Cruller~~

This is a lost recipe.

My grandmother made these for the holidays and she never wrote down any of her recipes and I have searched the internet for recipes like her beer crullers. This is a mash up of the recipes that I have found, basically it is a donut recipe that uses beer instead of water.

Note: you will need to deep fry the crullers.

Ingredients:

• 2 ¼ cup flour
• 1/3 cup sugar
• ¼ cup warm milk (110° to 115°)
• 4 tsp. yeast
• ½  cup beer
• 1 Tbsp of baking powder
• ½ tsp of ground cinnamon
• 1 egg (slightly beaten)
• Topping:
• Sugar
• Cinnamon

Directions:

• Mix the yeast and warm milk and let sit for 5 to 10 minutes to allow the yeast to do its thing.
• Mix the dry ingredients, the beer, and the egg in a bowl and then add risen yeast mixture.
• Put the dough on a lightly floured surface and knead the dough for 5 minutes until the dough is smooth.
• Let dough rise for 1 1/2 to 2 hours, until doubled in bulk.
• My grandmother then rolled the dough out in rolls about the thickness of a doughnut and cut the dough in about 4 – 6 inch lengths, gave them a quarter twist and put them in the oil to fry.
• Patted them dry and sprinkled the with the sugar cinnamon mixture.

~~Quick Blueberry Cobbler~~

Ingredients:

• ½  cup Complete Pancake mix

• ½  cup of oatmeal
• 1 cup Frozen blueberries
• 2 Tbs. Brown sugar
• 2 Tbs. Cinnamon 
• 1 Tbs. Butter

Directions:

• Thaw the blueberries
• Mix the pancake mix and oatmeal follow the instructions on the box but make it a little thinner than it calls for.
• In a plastic baggie add the brown sugar and cinnamon and add the blueberries, shake the ingredients to coat the blueberries with the mixture. Place the blueberries in the Ramekin,
• Pour the pancake mix on top of the berries, do not stir!
• Pour the reminder of the brown sugar and cinnamon on top.
• Bake at 350^oF for 20 minutes or until done.

Variations:

• Use apple or peaches in place of the blueberries.
• Add raisins or pecans,

~~Baked Apples with Oatmeal & Raisin Filling~~

Ingredients:

• 4 apples peeled and cored
• ¼ cup rolled oats
• ¼ cup brown sugar
• ¼ cup raisins
• ¼ cup butter
• 1 tsp. ground cinnamon

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, raisins, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

~~Homemade Ice Cream~~

I have one of those 1/2 pint soft ice cream makers and here are a couple of recipes that I use for it. It is really simple and fun

Ingredients:

Vanilla Base

• 2 cups half-and-half
• 2 cup whipping cream
• 1/2 cup sugar
• 2 teaspoons vanilla extract or vanilla paste (preferred)

Chopped Fruit, up to 3 tablespoons (blueberries, strawberries, peaches, cherries, etc.) You can let your imagination go wild… M&Ms, Reese's peanut butter cups, Andes Creme De Menthe Thin Mints, chocolate covered raisins or cranberries, tiny marshmallows, Pistachio or other nuts.

Directions: Follow the instructions of your ice cream maker. The instructions for my ice cream makers says,

• Combine the ingredients, stirring to dissolve sugar completely.
• Take 2 tablespoons of the fruit and puree. Add the other tablespoon of the unpureed fruit and let cool in the refrigerator.
• Just before you make the ice cream, put the ingredients into the freezer and let cool, but do not let it freeze (we want to get it as cold as possible without freezing).
• Pour 6 – 12 ounces of ice cream base in frozen Half-Pint Freezer bowl.
• Turn motor on. Once mixture starts to thicken, turn off motor
• Remove lid and paddle and add 3 tablespoons of your favorite add-in (optional).
• Replace lid and restart motor.

In August I usually make my ice cream when peaches and cherries are in season.

These are in addition to the above recipe:

Chocolate Ice Cream

• 1/8 cup cocoa powder
• Combine sugar and cocoa in small bowl.
• In saucepan over medium heat, warm cream and milk.
• When cream and milk mixture is warm, whisk in sugar and cocoa mixture and vanilla. Whisk until sugar is dissolved and mixture is well combined.
• Chill in refrigerator overnight.
• When ready to make ice cream, start ice cream maker and pour mixture through hole in lid.
• Churn for 20-40 minutes or until desired consistency.

Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze.

Blueberries Ice Cream

Ingredients:

• 1 cups fresh blueberries
• ¼ cup sugar
• 1 tablespoons lemon juice

Directions:

• In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.
• Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.

Peaches and Cream Ice Cream

Ingredients:

• ½ cup chopped fresh or frozen peaches
• ½ cup of sugar

Directions:

• Combine peaches with ½ cup of sugar. Let stand for one hour.

Strawberry Cheesecake Ice Cream

Ingredients:

• 1 ounce cream cheese, softened
• ¼ cup frozen strawberries, slightly thawed, chopped
• One or two graham cracker crumbs

Directions:

• Just before it is finished stir the chopped strawberries and the graham cracker crumbs. 
• Serve immediately as soft serve or store in freezer.

~~ Fruit Crisps ~~

Ingredients:

• 4 cups fruit
• 1/4 cup of raisins (optional, good with the apple filling)
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

You can use blueberry, strawberries, raspberries, blackberries, peaches, or apples. For the apples and peaches cut into wedges.

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the fruit evenly in a 10-inch round pie dish.
• Mix flour, brown sugar, butter, cinnamon, nutmeg, raisins, and salt in a bowl using a fork evenly crumbled the butter into the mixture. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

~~ Fruit Cobbler ~~

Ingredients:

• 2 Cup Fruit*
• 1/4 cup plus 2 tbsp. butter
• 2 tbsp. sugar
• 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 cup milk
• ¼ tbsp. brown sugar
• ½ tsp. cinnamon**
• ½ tsp. nutmeg**

Directions:

• Melt the  butter and put all but the 2 tbsp. in a Pyrex 10 inch pie dish. 
• Combine the white sugar, flour, baking powder and salt, add the milk and the 2 tbsp. of butter stir until mixed. 
• Pour batter over butter in baking dish BUT DO NOT STIR. 
• Spoon the fruit* mixture on top of the batter. Bake at 350 degrees for 1 hour.

*For apple (about 3 apples) and peaches (about 4 peaches): Peel and slice them in to wedges. Then combine the cinnamon, nutmeg and the brown sugar in a 1-gallon ziplock bag and then add the fruit. Shake to coat the fruit. Spoon the fruit mixture on top of the batter.

**For Blueberries, Strawberries, Raspberries and blackberries: Do not use the cinnamon & nutmeg. Remove the stems and spoon the fruit mixture on top of the batter.

Serving size: 1/2 cup is about 28g of carbs.

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Fruit Cobbler – Alternative Recipe

Ingredients:

• 6 peaches (Or Apples, or Blueberries, or Strawberries)
• 1 cup brown sugar (Reserve 2 tsp. For topping)
• ½ cup melted butter
• 1 cup pancake mix
• ½ cup milk
• ½ tsp. Cinnamon

Optional:

• ½ cup of Oatmeal
• Glazed Pecans

Directions:

• Preheat oven to 375 degrees F.
• Blanch the peaches, (peel the apples) in boiling water for 30 seconds and put in ice water to shock the peaches and stop the cooking. Slice them in to eighths.
• Mix the brown sugar and cinnamon in a Ziploc bag, add the peach slices and shake to coat them with the mixture. Put the peaches in a Pryrex pie dish.
• In a bow mix the pancake mix, milk, melted butter, (optional oatemal), and the remainder of the brown sugar and cinnamon mix. Pour over the peaches.
• Place in oven and bake for 40-50 minutes, take out of the oven and sprinkle the 2 tsp. Of brown sugar on the top (also the glazed pecans if you are using them) and place back in he over for 10 minutes or until golden brown and crust on top appears set. Remove from oven and allow to cool slightly. Can be served warm, topped with ice cream, or at room temperature.

I use less sugar because I don’t like the cobbler too sweet but you can add up to another ½ cup of sugar if desired.

Calories: 323kcal

Carbohydrates: 47g

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~~~ Basic Fruit Cobbler~~

Ingredients

• 6 tbsp. unsalted butter
• 1 cup flour
• 1 ½ teaspoons baking powder
• ½ tsp. salt
• ½ cup sugar
• 1 cup milk full or low fat
• 1 tsp. vanilla extract
• 12-15 ounces frozen fruit

Directions:

• Preheat oven to 350^oF.
• Melt 6 tablespoons butter and coat the bottom of the pan.
• Mix together all the ingredients except the fruit and mix well.
• Pour the batter in the pan and dd the frozen fruit on top of the batter and DO NOT STIR.
• Bake for about 45-50 minutes or until the golden brown

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 There is a great debate going on... peaches with skin or not!

To settle the debate I asked an AI to settle the debate... So I asked my favorite AI Perplexity:

Answer
Peach cobbler can be made with or without the skin, depending on personal preference and the recipe being followed.
With Skin
Some recipes suggest leaving the skin on the peaches for a more rustic texture and additional color. For example, one source mentions that they do not peel their peaches because they find the skins acceptable and do not want to go through the hassle of peeling. They report that the cobbler turned out delicious and no one could tell the difference.
Without Skin
Conversely, many traditional recipes recommend peeling the peaches. Peeling is often suggested to avoid the texture of the skin, which some people find unappealing. A common method for peeling involves blanching the peaches in boiling water for a short time, which makes the skins easier to remove. This approach is frequently used in recipes to ensure a smoother filling and a more uniform appearance in the final dish.

In summary, whether to peel peaches for cobbler is a matter of personal choice. Both methods yield a tasty dessert, so you can choose based on your texture preference and the effort you want to invest.

And so the great debate goes on!

~~ Strawberry Tiramisu ~~

 Ingredients:

• 16oz. mascarpone cheese
• ½ pint of fresh strawberries
• ¾ cup confectioners' sugar
• 8 oz. whipped cream ( Can use frozen whipped cream, but defrost first. )
• 1 cup of coffee at room temperature
• 4 tbs. coffee liqueur
• 24 ladyfingers
• 2 tsp. unsweetened cocoa powder ( Or shaved dark chocolate )

Directions:

• In a large mixing bowl blend together the cheese and sugar and then fold in the whipped cream.
• Lastly add the coffee and coffee liqueur and place the mixture in the refrigerator for at least one hour.

To serve; remove the stems and core the strawberries, then cut them in half. In a dessert bowl place two ladyfingers cut in half. Scoop the filling on top of the ladyfingers. Then place four strawberry halves on top of the filling and sift the cocoa powder ( or shave the dark chocolate ) on top.

~~ Bread Pudding ~~

Ingredients:

• 2 Cups Milk
• 6 Cups dry bread cubes ( 8 Slices of bread )
• 2 Large Eggs, beaten
• 1/2 Cup Raisins
• 1/4 Cup Butter
• 1 tsp Ground cinnamon or nutmeg
• 1/4 tsp Vanilla extract
• Salt to taste

Directions:

• Heat the milk and butter until the butter melt, but do not boil the milk.
• Add the eggs, cinnamon and vanilla extract and blend together. 
• Pour in a 1½ quart casserole dish and add the bread cubes and raisins.
• Place the casserole dish in a large pan and add some water to the pan so that the water level is half way up the out side of the casserole dish.
• Bake at 350^o F for 40 - 45 minutes.