Sweet Cherry and Blackberry Lattice Pie

A nice combination of fruits that gives you enough tart and enough sweet.  I cut this recipe in half with no issues. From Food and Drink Summer 2015.

Slab Pie Pastry
5 cups all purpose flour
2 tsp kosher salt
1 tbsp sugar
2 cups frozen unsalted butter
1 1/2 cups cold water
2 tbsp lemon juice

1. Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
2. Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic, and flatten into rectangular discs.  Chill for 2 hours or overnight.

Filling

2 lbs plus 6 oz (1.175 kg) sweet cherries, halved and pitted

625 g blackberries

3/4 cup sugar

1 tbsp lemon juice 

1/2 tsp lemon zest

1/4 tsp salt

1/2 cup tapioca flour/starch

Finish

1 egg beaten with 1 tsp whipping cream

2 tbsp turbinado or coarse sugar

• Preheat oven to 425F.
• Line the bottom of a 13 x 17 inch rimmed baking sheet with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 9 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Chill.  Roll second piece of pastry into a similar sized rectangle, transfer to a piece of parchment, and use a ruler and a fluted pastry to cut pastry into about 13 strips about 3/4 inches wide (you will need 5 long strips and 8 shorter strips). Slide pastry and parchment onto a baking sheet and chill until filling is ready.
• Combine cherries, blackberries, sugar, lemon juice, zest and salt in a bowl and stir gently to mix. Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.  Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.
• Lay 5 long strips of pastry lengthwise on top of fruit.  You are going to basket weave the pastry strips.  Fold alternating strips back onto themselves at the midpoint.  Lay 1 strip of pastry across them.  Fold the long pastry strips back into position, then fold back the other alternating strips and lay another strip across.  Continue in this manner until you have about 8 strips of pastry woven evenly spaced across the width of the pie.  Use a little water to moisten the underside of the pastry strips where they meet the crust to help them stick together.  Trim both the bottom crust and the strips to about a 3/4 inch overhang.  Lightly moisten the edge with water and fold over to create a pastry lip.  Use the tines of a fork to decoratively compress edges all the way around.  Brush all pastry with egg - whipping cream wash and sprinkle with turbinado sugar.
• Bake for 30 minutes then turn oven down to 375F and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.

Makes 16 servings

Strawberry, Raspberry and Toasted Coconut Crumble Pie

This is an easy and fun recipe from Food and Drink 2015.  I cut the recipe in half as it was just for our family and I switched the coconut to Toasted Slivered Almonds as we have a coconut hater in the household.  You can use either fresh or frozen fruit for this but I find fresh is usually better.

Slab Pie Pastry for 1 slab pie crust

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or for 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice

• Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
• Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.

FILLING

1 kg strawberries, hulled and halved or quartered if large, about 7 cups

750 g raspberries, about 7 cups

2 tbsp lemon juice

1 cup sugar

1/4 tsp salt

2/3 cup tapioca flour/starch

TOPPING

2 cups all purpose flour

1 cup unsalted butter, cut into pieces

2/3 cup packed light brown sugar

1 tsp salt

2 cups shredded toasted sweetened coconut

• Preheat oven to 400F.
• Line a 13 x 7 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 19 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan.  Squeeze pastry edge all around to seal.  Chill while making filling and topping.
• Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix.  Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.
• Combine flour, butter, brown sugar and salt in the bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough.  Add coconut and process until incorporated.
• Add tapioca to fruit mixture and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.  Break crumble topping into large and small chunks and sprinkle all over fruit layer.
• Bake pie in the lower third of oven for 50 minutes or until fruit juices are bubbling and thickened, and until both pastry and crumble are golden and cooked through.

Makes 16 servings

Fresh Apricot Slab Pie with Thyme and Honey

I halved this recipe as I did not have 16 people to serve and as much as I enjoy dessert…I do need to fit into my clothes.  I didn’t find any issue with halving the recipe but I thought I would give you the original in case you want to do this for a party.  Apricots are an nice change from regular apple and peach pies (not that there is anything wrong with those).  Serve with a good quality vanilla ice cream.  From Food and Drink 2015.

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or furo 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice

• Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
• Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.

FILLING

3 lbs fresh firm ripe apricots

2 tbsp fresh lemon juice

1/4 cup wilflower honey

1 tsp roughly chopped fresh thyme leaves

1 tsp salt

1/3 cup tapioca flour/starch

1 egg beaten with 1 tsp whipping cream

2 tbsp sugar

• Preheat oven to 425F
• Line the bottom of a 13 x 17 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Working with 1 piece of pastry at a time, place on a flour dusted counter and roll the first into a rectangle about 15x9 inches and fit into prepared baking sheet making sure that the pastry overhangs evenly on all sides.  Chill.  Roll out the second piece of pastry to a similar size, transfer to a sheet of parchment and use a variety of small round cutters to cut decorative vents in the pastry.  Place on a baking sheet and freeze for 10 minutes or until firm.
• Cut apricots in half, remove stones, then cut halves in half again.  Toss with lemon juice, honey, thyme and salt and let stand for 10 minutes or until they look juicy.
• Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spoon apricots and all juices into bottom pastry in an even layer.  Remove top crust from freezer, and carefully transfer it over top of apricot layer.  Let stand a few minutes to soften, then use a little water to seal the layers of pastry together where they meet.  Trim pastry, roll edge and crimp decoratively.  Brush pastry with egg wash and sprinkle evenly with sugar.  Bake for 30 minutes, then turn oven down to 375 and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.

Makes 16 servings

Peach Torte

This is the perfect recipe for in season Peaches!

BASE
2 cups all purpose flour
1/2 cup icing sugar
3/4 cup butter

FILLING
2 eggs
1 1/2 cups sugar
1/2 tsp vanilla
1/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
4 cups fresh peaches, peeled and sliced (8 medium)
3/4 cup chopped nuts

Base:  Combine flour and icing sugar in bowl.  Cut in butter until mixture is crumbly.  Press into bottom of greased 13 x 9 inch pan.  Bake at 350F for 20 min or until lightly browned.

Filling:  Beat eggs and sugar until light.  Blend in vanilla.  Add flour, baking powder and salt, mixing well.  Fold in peaches and nuts.  Pour over crust.  Bake at 350F for 40 to 50 minutes longer or until browned.  Cool in pan.  Serve with whipped cream or ice cream.  Yield:  15 servings.

Fruit and Nut Brownies

Adapted from a recipe in Food and Drink Spring 2015

1/4 cup dried blueberries
1/4 cup dried apricots, chopped
1/4 cup dried cherries
1 cup warm water
3/4 cup + 1 tbsp all purpose flour
1/2 cup cocoa powder
2 tsp Baking powder
1 cup granulated sugar
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup toasted walnuts, pecans or hazelnuts, chopped
1 tbsp icing sugar

1. Preheat oven to 350F.  Grease an 8 inch baking pan.  Line with parchment paper, leaving an overhang for handles.
2. Soak dried fruit in warm water for 5 to 10 minutes or until plump.  Drain and pat dry with paper towel.
3. Stir flour with cocoa powder, baking powder, sugar and salt in a large bowl.  Whisk oil with eggs and vanilla in a medium bowl.  Stir wet ingredients into dry and mix well.  Stir in fruit and nuts.
4. Scrape mixture into prepared pan.  Spread into an even layer with the back of a spoon.  Bake for 30 minutes or until the top is no longer glossy and the edges start to come away from the sides of the pan.  Do not over bake.  Remove from oven and cool in pan for 15 minutes.
5. Lift brownies from pan using parchment handles.  Dust with icing sugar.  Cool fully on a rack.  Slice into 2 inch squares.  Store in an airtight container for up to 4 days.

Makes 16

Jewelled Wild Rice Salad

The dried fruit and nuts pair beautifully with the fresh green grapes and wild rice in this salad.  This recipe is easy to change up with the fruit and nuts, if you have a favourite that you wish to substitute - go ahead.  From Fresh Juice Magazine.

1 cup long grain and wild rice blend
1/2 cup chopped pecans
1/4 cup dried apricots, thinly sliced
1/4 cup dried cranberries or cherries
1/2 cup green grapes, quartered
1 green onion minced
3 tbsp olive oil
3 tbsp lemon juice
1 1/2 tsp turmeric
3/4 tsp kosher salt

1. In medium saucepan, cook rice blend according to package instructions until tender.  Transfer to fine mesh sieve and rinse with cold water until cool; allow to drain completely in sieve for 5 minutes.
2. Meanwhile, in dry skillet over medium, toast pecans until fragrant and a shade darker, about 5 minutes.
3. In large bowl, add rice, pecans, apricots, cranberries, grapes and onion.
4. In small bowl, whisk together oil, lemon juice, turmeric and salt.  Drizzle over salad; toss well to combine.

Per serving about 282 cal, 5 g protein, 14 g total fat (2 g sat. fat) 37 g carb (4 g dietary fibre, 10 g sugar), 0 mg chol, 245 mg sodium

Raspberry Lime Creme Brulee

This was a great combination of flavours!  I am a big fan of Creme Brulee.

1 cup frozen raspberries
2 tbsp each water and granulated sugar
1 tbsp corn starch

CUSTARD
1 1/2 cups whipping cream
1 cup 10% Half and Half Cream
4 egg yolks
1 egg
3/4 cup granulated sugar
1 1/2 tsp finely grated lime zest
1 tsp vanilla extract
Additional granulated sugar for brulee

1. Preheat oven to 325F.  Stir raspberries with water sugar and cornstarch in a small saucepan set over medium heat.  Cook, stirring until thickened.  Divide berry mixture among six 6-oz ramekins; arrange in a deep baking dish or roasting pan.  Let stand until set.
2. Custard:  Meanwhile, heat whipping and half and half cream together in a heavy saucepan set over medium-low heat until steaming.  Whisk egg yolks and whole egg with sugar.  Gradually whisk in creams until well combined.  Strain into a measure or pitcher; gently stir in lime zest and vanilla.
3. Divide custard among prepared ramekins.  Carefully pour enough boiling water into baking pan to reach halfway up sides of ramekins.  Bake for 40 minutes or until custard is slightly jiggly in centre.  Cool to room temperature in pan; chill completely before serving (or up to 2 days).
4. Sprinkle 2 tsp sugar evenly over each custard.  Use a brulee torch, moving back and forth over the sugar until evenly melted and amber coloured.  Or, broil on the top rack for 3 to 4 minutes or until the sugar is golden.  Let stand at room temperature for 30 to 60 minutes before serving.

Makes 6 servings

Peach and Blackberry Slump

Very much like a cobbler, this is a great dessert!  From Food and Drink Autumn 2011.

1/4 cup water
1/4 cup granulated sugar
2 tsp chopped ginger
5 cups peeled peaches, sliced in eighths (about 6 peaches)
1 cup blackberries

TOPPING
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup granulated sugar
1/2 tsp kosher salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk (I used soured milk)

1. Preheat oven to 400F.
2. Combine water, sugar and ginger in a small pot over medium heat.  Bring to a boil, stirring until sugar has dissolved.  Set aside to cool.
3. Combine peaches and blackberries in a large bowl.  Toss with cool sugar syrup and spoon into a buttered 8 or 9 inch gratin dish.  Bake for 10 minutes while making the topping.
4. Prepare topping by combining the flour, baking powder, baking soda, sugar and salt in a bowl.  Blend in butter with your fingertips until mixture looks like fine bread crumbs.
5. Mix in buttermilk until a soft dough forms, adding more buttermilk if necessary.  The dough should be soft and slightly sticky.  Drop spoonfuls of topping onto fruit. 
6. Bake for 25 to 30 minutes or until topping is fully baked and juices are bubbling.

Serves 4 to 6

Blueberry Cobbler

Here is my favourite recipe for blueberry cobbler.  This tastes decadent but is lower in fat than you would think at just 231 calories per serving with approx 5 g of fat.  I found this recipe online at tasteofhome.com

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
2 tbsp lemon juice
1/4 tsp ground cinnamon
1/3 tsp ground nutmeg
1 cup all purpose flour
2 tsp grated lemon peel
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 tbsp cold butter
3/4 cup buttermilk (I used soured milk - 3/4 cup 1%milk with 2 tsp vinegar)

* In large bowl, combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg.  Transfer to a 2 qt baking dish coated with cooking spray.

* In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk just until moistened.  Drop by tablespoonfuls onto blueberry mixture.

* Bake, uncovered at 375 for 30 to 35 minutes or until golden brown.  Serve warm.  8 servings.

Breakfast Smoothie

This is a pretty versatile recipe.  Just use whatever fruit you have on hand to switch up the flavour.  From the 2014 Milk Calendar.

1 banana, peeled and broken into chunks
1 cup plain or fruit flavoured yogurt
1 cup milk
1 cup mixed fruit (fresh or frozen)
1 tbsp liquid honey
1 tsp vanilla extract

In a blender or in a tall cup using an immersion blender, combine banana, yogurt, milk, mixed fruit, honey and vanilla puree until smooth.  Pour into chilled glasses and serve immediately.

2 to 3 servings

Pineapple Pepper Salsa

Fresh and wonderful against a spicy meat.  Make this within an hour of serving so the fruit is fresh and not watery.  From Food and Drink Winter 2000.

2 cups diced fresh pineapple
1/2 red pepper, diced
1 Jalapeno pepper, seeded and minced
2 green onions sliced
1/3 cup coarsely chopped fresh coriander
1 1/2 tsp grated fresh ginger
2 tbsp lime juice
1 tbsp honey
Salt and freshly ground pepper to taste

Combine pineapple, peppers, green onion, coriander, ginger, lime juice, honey, salt and pepper in a bowl.  Refrigerate until serving time.  Makes about 3 cups.

Orchard and Berry Fruit Crisp

Who doesn't love fruit crisp??  This is simple and delicious, switch up the fruit for something seasonal or slip in your favourite. I halved this recipe and put it in an 8" square pan.

TOPPING
2 cups oats
3/4 cup Turbinado sugar
1/2 cup all purpose flour
1/2 cup chopped pecans, optional
1 tsp cinnamon
1/4 tsp salt
3/4 cup butter, melted

FILLING
3/4 cup Turbinado sugar
2 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp salt
1 kg ripe pears, peeled, cored, cut into 1/2 " cubes (about 3 cups)
1 kg apples, peeled, cored, cut into 1/2 " cups (about 3 cups)
2 cups blueberries, fresh or frozen

1. Preheat oven to 350F.  Place 8, 1 cup oven proof ramekins on a baking sheet.
2. TOPPING: combine topping ingredients in a small bowl.  Reserve.
3. FILLING: Mix sugar, flour, cinnamon and salt in a large bowl.  Add pears, apples and blueberries to sugar mixture.  Toss well to coat fruit.  Divide fruit mixture into prepared baking dishes.  Sprinkle with reserved topping mixture.
4. Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling.  Serve warm or at room temperature.
5. **If using frozen blueberries, simply add them directly from the freezer.
6. **To make one large crisp, use a 9"x3" baking dish and bake in a preheated 350 F oven for 50-55 minutes.

Blueberry Streusel Muffins

Love the streusel crumble on the top of these.  A nice breakfast or snack.

TOPPING
1/3 cup whole wheat flour
1/4 cup Oats
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 tbsp butter, melted

MUFFIN
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk (I just add about 2 tbsp white vinegar to 1 cup milk)
1 cup packed brown sugar
1/3 cup canola oil
1 egg
1 cup blueberries, fresh or frozen

1. Preheat oven to 375F.   Grease a 12 cup muffin pan or line with paper liners.
2. TOPPING:  Mix topping ingredients in a small bowl.  Reserve
3. MUFFIN:  Combine flour, baking powder, baking soda and salt in a large bowl.  In a separate large bowl, whisk buttermilk, brown sugar, oil and egg.  Stir into dry ingredients.  Stir in blueberries.
4. Spoon batter into prepared muffin pan.  Sprinkle with reserved topping.
5. Bakin in preheated oven, 22-25 minutes or until a toothpick inserted in centre of muffin comes out clean.  Cool on wire cooling rack.

Buttery Cinnamon Cake with Apple Compote

I really liked this recipe out of Food & Drink Autumn 2010.  It is simple, flavourful and versatile.  Switch the apples for your favourite fruit like peaches, bananas or pears for a change.  If using apples try a firm tart type for the best flavour.  This cake is best served warm.

1 1/2 cups all purpose flour
2 tsp ground cinnamon or ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
2 tsp vanilla
1 cup sour cream or plain yogurt

GLAZE
2 tbsp packed brown sugar
Pinch ground cinnamon
2 tbsp water

APPLE COMPOTE
4 large red-skinned apples, diced (peeled if desired)
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
Pinch ground cardamom or ginger
juice of 1 lemon
1/2 tsp vanilla

1. Preheat oven to 350F.  Grease the sides of a 9 inch springform pan and line the bottom with parchment paper.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.  In a separate bowl, using electric mixer, beat butter and sugar until fluffy.   Beat in egg and vanilla until blended.  Stir in flour mixture alternately with sour cream, making 3 additions of flour and  of sour cream.  Spread into prepared pan, smoothing top.
3. Bake for about 45 minutes or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 minutes.  
4. For the glaze, combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar.  Remove ring form cake.  Brush top and sides with glaze and serve warm or slide the cake off the pan onto a rack and let cool completely.
5. Meanwhile, prepare the apple compote.  Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan.  Bring to a simmer over medium heat, stirring occasionally.  Cover, reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until apples are tender but still keep their shape.  Remove from heat and stir in vanilla.  Serve warm with slices of cake.

Serves 8

Chocolate Irish Cream Cheesecake

Use Baileys, Kahlua, or an Amaretto in this one, I add fresh berries on the top.

1 cup chocolate wafer crumbs, about 18 cookies
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 - 8 oz pkg cream cheese, softened
1 - 8 oz carton dairy sour cream
1 cup sugar
1 - 8 oz pkg semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
fresh raspberries
1/3 cup semisweet chocolate pieces, melted

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch springform pan; press onto bottom to form a firm, even crust.  Set pan aside. 
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 oz melted chocolate; beat with an electric mixer on medium to high speed till combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not overbeat.  Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet.  Pour filling onto crust.  Bake in a 325 oven for 50 to 60 minutes or till centre appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Loosen sides.  Cool for 30 minutes more on rack.  Remove sides; cool completely.  Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter.  If desired, top with fresh raspberries and drizzle with 1/3 cup melted chocolate.  Makes 12 to 16 servings.

Banana Berry Crumble

A great dessert, I love crumbles.  The banana in this is a nice change to the usual crumble.  Switch up the berries to give it a different flavour.  This time I used frozen blueberries.  Based on a recipe found in Todays Parent May 2008.

4 ripe bananas, peeled and sliced 1/2 in thick
2 cups mixed berries, any kind, fresh or frozen
2 tbsp lemon juice
1/3 cup granulated sugar
1 cup rolled oats - not instant
1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 cup butter, softened
1/4 cup shredded coconut (I left this out as I have a coconut hater in the house)

1. Preheat oven to 375F.
2. Grease a 9 inch pie pan or round baking dish.
3. In a bowl, toss together the bananas, berries and lemon juice until combined.  Add the granulated sugar and stir until well mixed.  Transfer to the prepared baking dish.
4. In another bowl, combine the oats, flour brown sugar, butter and coconut.  With a fork, mash everything together until it forms a crumbly mixture.  You actually might find it easier to mix this by hand, rubbing the ingredients with your fingers until it forms clumpy soft crumbs.  Sprinkle overtop the banana mixture in the dish.  Bake for 35 to 45 minutes or until the fruit is bubbly and the topping is lightly browned.  Let cool slightly before serving with yogurt, cream or creme fraiche.

Oatmeal Buttermilk Muffins

A dense hearty muffin - feel free to substitute the blueberries for your favourite fruit.

1 cup rolled oats
1 cup buttermilk or sour milk
1 cup brown sugar
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup fresh or frozen blueberries

Preheat oven to 375 degrees F.  Pour buttermilk over rolled oats in a medium sized bowl.  If other than quick cooking kind is used, let stand for 15 to 20 minutes.  Add sugar, egg and oil.  Beat well.  Sift flour, salt, baking powder and baking soda together.  Blend with oat mixture.  Fold in blueberries.  Spoon into greased or paper-lined muffin cups.  Bake until golden, about 30 minutes.  Makes 1 dozen large muffins.

Chocolate Strawberry Shortcake

Sorry but don't have a picture of this one, it is simple and delicious and quick.  Make up a design with the strawberries to fancy it up or just pile them on for something more casual.  Actually any fruit will work.

6 cups fresh strawberries
1/4 cup sugar
1 square semisweet chocolate
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/4 tsp salt
1/2 cup butter
1 beaten egg
2/3 cup milk
1 cup whipping cream
2 tbsp sugar

1. Select 4 strawberries - the most uniform you can find and set aside.  Slice the remaining berries.  Combine sliced berries and 1/4 cup sugar (I omit the sugar here); set aside.  Melt semisweet chocolate.  Line a baking sheet with waxed paper.  Spoon melted chocolate over the bottom half of each reserved strawberry.  Place on baking sheet; refrigerate till needed.
2. For shortcake, in a mixing bowl combine flour, cocoa powder, 1/4 cup sugar, baking powder and salt.  Cut in the butter till mixture resembles coarse crumbs.  Combine egg and milk; add all at once to dry ingredients and stir just to moisten.  Spread dough in a greased 8 x 1 1/2 inch round baking pan, building up edge slightly.  Bake in a 450 oven for 15 to 18 minutes or till done.
3. Cool 10 minutes on a wire rack.  Remove from pan; place on a serving plate.  Beat whipping cream and the 2 tablespoons sugar on medium speed of electric mixer till soft peaks form.  Arrange some sliced berries atop cake.  Spoon whipped cream over top.  Arrange chocolate coated strawberries atop whipped cream.   Serve shortcake warm.  Pass remaining sliced berries with cake.

Makes 8 servings

Easy Lemon Tarts

Who doesn't love lemon?  These are simple and elegant desserts.  Make your own pastry if you like or simply use store-bought frozen shells to save on time.  Change them up according to what fruit is in season.  You can add whipping cream to the tops but they really don't need it.

12 frozen tart shells or homemade pastry
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 eggs
1/2 cup granulated sugar
1/4 cup whipping cream
strawberries or seasonal fruit for garnish

1. Preheat the oven to 375F (190C).  
2. In a large bowl, beat together the lemon juice, eggs and granulated sugar with a whisk or electric mixer for at least 1 minute.  Add whipping cream and beat until combined.  Pour into tart shells, filling each one to just below the top edge.  Bake on the lowest rack of the oven for 18 to 20 min, or until filling is just about set and the pastry is lightly browned.  Let cool completely.
3. Just before serving, place fruit on the tops and enjoy!

Based on a recipe from Todays Parent May 2008