Posts Tagged ‘Saturday Sweetness’

postheadericon Saturday Sweetness – Crummy Fruit Crumble

I haven’t posted a recipe in just about forever.  So I thought I’d share a super-yummy one that I made last week for the hubby and Dad.  It got rave reviews and I apologize for no photos, they ate it rather quickly!

This is based loosely upon a recipe I found in a book I’m reviewing this week over at One Book Shy.


The book is a cozy mystery by Anne Canadeo called “A Stitch Before Dying“.

It’s a part of her Black Sheep Knitting Mystery series.  Since many of you are avid knitters and readers, you may be familiar with it ~ if not, check it out.  (I’m not getting anything by telling you about this, I just enjoyed the book.)  Like I’m hoping you’ll enjoy this:

Crummy Fruit Crumble


  • 6 cups thinly sliced apples (I used Fuji, Macintosh, and Delicious varieties)
  • 2 TBsp lemon juice
  • 1 TBsp orange juice
  • 2 TBsp lemon zest
  • 1 TBsp orange zest
  • 2/3 cup white sugar
  • 1/2 cup brown sugar
  • 3 sticks unsalted butter, cut into tiny pieces – keep cold
  • 1 cup flour
  • 1/2 cup uncooked oatmeal
  • 1/4 cup granola
  • 1/4 cup chopped walnuts
  • 3 TBsp cinnamon
  • 2 tsp nutmeg

Preheat oven to 350 degrees.

In a mixing bowl toss the sliced apples with the lemon & orange juices and zests.  Add 3 TBsp white sugar, 5 TBsp brown sugar, 2 TBsp flour, 2 TBsp cinnamon and 1 tsp nutmeg.  If the mixture is still too juicy, add a bit more flour.  Set this bowl aside.

Lightly butter the inside of a 9×12 baking dish or pan.  Be sure it’s deep enough to hold the mixture or you can go with a slightly larger size.  Pour the apples into the pan.

In a large mixing bowl put the chopped up butter, the rest of the flour and both sugars, plus the oatmeal, granola, walnuts.  Add 1 TBsp cinnamon and 1 tsp nutmeg.

I then used my clean, damp hands to knead this mixture until it was completely combined and had started to form into crumbles.  (Since my beloved sister-in-law Cindy gifted me with a stand mixer for Christmas – I can now use that with the paddle attachment instead of my hands!) Sprinkle over the top of the apples and then bake for about 30 minutes.  The crumbs should crisp up and the apple mixture will start to bubble.

It is wonderful served warm with vanilla ice cream or whip cream.  YUMMMMMMM – I’m making myself hungry 🙂

*You can substitute other fruits for the apples – I’m thinking raspberries or peaches – or maybe combined!!  yummmm again..

Let me know if you try this and tell me what you think!

postheadericon Saturday Sweetness – Rum Balls

Yummy treat for the upcoming holidays..

This is a recipe from the ultra-amazing Emeril Lagasse for Food Network.  I’ve had it for several years and it is always a big hit.  Check it out..


  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon ground allspice
  • 1/2 cup dark rum
  • 2 tablespoons light corn syrup
  • 2 1/2 cups finely crushed vanilla wafers
  • 1 cup finely chopped, toasted walnuts


In large bowl, sift 1 cup of the confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts, mix well. Place in refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place remaining 1/2 cup confectioners’ sugar in a shallow bowl.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

postheadericon Saturday Sweetness – Hot Pepper Jelly

Many people have never even heard of pepper jellies!  I discovered them many moons ago when I was a night manager for a local Hickory Farms.  Pepper jelly is one of my ultimate favorites and I made my own for the first time this year.  Yummmm, a little dab of jelly on top of a cracker with cream cheese is fantabulous.

Hot Pepper Wine Jelly
  • 1/2 cup red bell pepper, minced & seeded
  • 2 tbsp jalapeno pepper, minced & seeded
  • 3 hot chili peppers, dried & chopped
  • 1 1/2 cup sweet white wine (I used Moscato)
  • 3 tbsp lemon juice
  • 3 1/2 cups sugar
  • 3 oz liquid pectin (1 pouch)

Have canner, jars and lids clean and prepared.  In a large stainless steel pan, mix peppers, wine and lemon juice.  Add sugar.  Bring to a full boil over high heat.  When the boil can’t be stirred down, add the pectin.  Boil hard again, constantly for 2 minutes.  Remove from heat and skim off foam if necessary. 

Quickly pour the hot jelly into the hot jars allowing for about 1/4″ headspace.  Be sure to wipe any residue off the rims before placing the lids on the jar.  Adjust the band until finger tight.

Place jars in the canner, be sure they’re covered completely by water.  Process at a boil for 10 minutes.  Turn off heat and allow to sit for 5 minutes with the lid off of the canner.  Remove and allow jars to cool.

Makes about 7 4-oz jars of jelly.


postheadericon Saturday Sweetness – Strawberry Soup

photo by Krassy/Flickr

I know, you’re going into shock – I’ve gone from posting sporadically to TWO in ONE day!  What is the world coming to.  Well, there’s a story here.  After getting my Anjan review on the way to blogworld, I decided to clean out my files.  I found my long-lost recipe for this luscious, yummy dish – Strawberry Soup.  I haven’t made it in a loooooong time because after trying and experimenting on several different variations of this wonderful treat before hitting on THE ONE, I misplaced/filed it away for safe-keeping 🙂  None of the others I’ve come across really did it for me so I’ve pined until today for this little gem. (I’m practicing being dramatic.) 

Anyhoo, since Father’s Day is tomorrow and it IS strawberry season, I thought you might want a little extra something special to prepare for Dad or hubby or yourself/ME.  This is a dish best prepared the day before serving so without further ado….the not-so-secret recipe:

Strawberry Soup

5 1/2 cups ripe strawberries
2 cups water
1 cup sugar
1 cup sour cream
1/2 cup Port wine
1/2 tsp vanilla
1/4 tsp cardamom
Strawberries and/or mint for garnishing
(dollop of sour cream for garnish if desired as well)

Puree strawberries, sour cream, and sugar together.  Mix wine and water in a saucepan, add pureed mixture.  Heat on low and allow to simmer for 1 or 2 minutes.  Remove from heat and add the cardamom and vanilla.  It’s not crucial, but it is best if you allow it to chill overnight so all of the flavors can mingle and set.  When ready to serve, pour into individual bowls and garnish with the extra strawberries, mint, and/or a dollop of sour cream.  Yummy.

So I hope you all enjoy Father’s Day with your loved ones and let me know what you think if you get a chance to try this recipe.

photo by Snapzdc/Flickr

postheadericon Saturday Sweetness – Scottish Shortbread

We’ve been on a bit of a Scottish kick lately (and I’m sure you can tell that I’ve been going through our wedding photos again). Hubby is wanting some haggis (ugh, not my thing thank you very much). My thing is Scottish Shortbread.
Shortbread is pretty much the sweetened version of a Scottish medieval biscuit or bread roll. When we went to the Scottish Games a few weeks ago I snagged some toffee shortbread that was quite tasty! It was good, but I still prefer the basic recipe and I use the one below often, with some variations depending upon what I feel like. I have added walnuts, chocolate chips, dried cranberries, etc. It’s pretty much up to your imagination.

Scottish Shortbread Cookies1/4 cup powdered sugar1/4 cup granulated sugar1 1/4 cup BUTTER (don’t use margarine – 100% butter is the key to the taste) 2 1/2 cups flourHeat oven to 275 degrees F. (I use a food processor to speed this next part up.) Combine the two sugars and process until they are very fine. Cut butter up into about 10 pieces and add to the sugars, pulsing until the sugar granules disappear. Add flour and pulse until the entire mixture is moist and crumbly.Place entire mixture in a plastic bag and press it together to form a dough (mixture will be sticky). Knead lightly until dough holds together well. Remove from bag and shape the dough into little balls, about 1″ in diameter. Place on ungreased cookie sheets about 1 1/2 – 2″ apart. Use a fork or glass bottom to flatten each ball. Bake from 45 minutes to an hour or until the cookies are a pale golden color. When you remove them from the oven, take the cookies off the sheets and place them on wire racks to cool. Will make about 50 cookies.

postheadericon Saturday Sweetness – Nutty Spice Cake

If I’ve never mentioned it before, we had cupcakes at our wedding reception. 300 cupcakes to be exact. 300 cupcakes that I personally baked two days before the big event.
To top it off, we ended up having a “Frost Your Own Cupcake” dessert table due to the fact that everything fell apart the night before the wedding. My friend brought up all sorts of sprinkles and fun decorations the morning of. Between a forest fire, blown tire, cancelled rehearsal, unfinished dress, no flowers delivered, etc. etc. etc., it is a miracle that the ceremony took place at all. But it was perfect, it was us, and we’re happily married! (And everyone says they had a blast..)
My point is that one third of those 300 cupcakes mentioned above were from my favorite cake recipe of my grandmother’s. She made this wonderful spice cake for me all the time growing up and I couldn’t imagine not having it at my wedding. The directions below are exactly as she wrote them for me over 20 years ago and are how I make mine still today.
Note: One of these days, really really soon I hope, we will unearth the camera from the moving boxes and I can provide you with real photos again. My cell phone camera just won’t cut it..
Gramma’s Nutty Spice Cake
2 1/2 cups all purpose flour
1 cup sugar
3/4 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 1/2 cup buttermilk
1/2 cup shortening
3 eggs
1 cup chopped walnuts
Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2″ or 2 round layer pans (8 or 9×1 1/2″). Measure all ingredients into large mixing bowl. Beat 30 seconds on low speed, scraping sides constantly. Beat 3 minutes on high, scraping occasionally. Pour mixture into pan(s). Bake 40-45 minutes or until wooden toothpick comes out of center clean. Cool on rack. Use choice of frosting and sprinkle finely chopped walnuts on top.
While you can use any frosting you want, in my humble honest opinion – the one below is the absolute best frosting, ever. I can eat this simple buttercream frosting on graham crackers, out of the bowl, off my fingers, etc. I highly recommend it for this great cake. (You can find it and other variations from C and H Sugar Company . They also have it printed on the boxes.)
Simple Buttercream Frosting

3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened

Combine all ingredients in bowl. Beat until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

You can vary this recipe by adding chocolate syrup, peanut butter, orange peel, etc. Lots of ways to customize and really experiment with changing the taste to suit you.

Enjoy your Saturday!

postheadericon Saturday Sweetness – Cherry Delight

This recipe is one that Mom uses when she needs a yummy dessert in a hurry. Pretty much all of the ingredients are usually on the pantry shelf. I’m planning on making this for the weekend to celebrate our moving (and the fact that I have a great, usuable kitchen!) I hope you will enjoy this quick treat as much as we do!
Cherry Delight
1 can cherry pie mix
1 sm can crushed pineapple, drained
1/2 box white or yellow cake mix
1 cup water
1/2 cup melted butter
1/4 cup chopped nuts (I usually end up using closer to 1/2 cup – I like it crunchy)

Preheat oven to 350 degrees. Spread cherry pie mix into a 9×13″ pan. Layer the pineapple over the top of the cherry mix. Sprinkle the cake mix over the top of the fruit. Pour water over the entire pan and sprinkle the nuts on top. Bake at 350 degrees for 45 minutes.

Mom notes that you can add whip cream or a scoop of ice cream on top for an extra jolt of yummy. Voila! A super easy, super fast-disappearing dessert treat! (Only one pan to clean up too – my kind of recipe Mom!!)

PS> I’ve made this with blueberry pie mix too, it’s pretty tasty as well!

postheadericon Saturday Sweetness – Candied Ginger

I have developed quite the fondness/addiction to ginger. I’ve always loved ginger ale, gingerbread cookies and other gingery goodies, but this new-found craving is for the candied or crystallized ginger. We go to a great sushi place (I’m not really that adventurous – I mostly eat the crab rolls and the GINGER) where the waitress recognizes me and always brings out an extra serving or two of their own ginger. Yum.. I have been anxiously waiting for my ginger roots to be ready to harvest & I think they are there! While waiting I’ve been gathering ideas on how I’m going to prepare them. I’m not too sure I want to boil the root as it seems like it would leech some of the properties from it that I’m trying to preserve. Sooo… in digging around in my recipe/note box, I came across this little recipe that I’m going to try this week. It has the promise of actually giving me two very usable ginger products – crystallized ginger & ginger honey. (I’m sorry that I didn’t note where I obtained the recipe so I can give the credit due.)

Raw Candied Ginger

· Peel washed ginger root and cut into slices about 1/8 inch thick

· Place the slices in a large canning jar & cover with honey

· The honey will start to become very thin & watery after about 30-45 minutes, drain the watery honey off & pour it into another jar (be sure to save it)

· Pour more honey into the original jar with the ginger slices & cover them again, repeat the above procedures another 4-5 times until you no longer get the watery honey

· When the honey is no longer pulling the water from the ginger, remove the slices from the jar and lay them on a sheet of waxed paper in the fridge.

When dry, the slices can be placed in a jar or other contained and kept in the fridge. They should keep for a few months as long as kept cold. The ginger-honey can be used as a syrup or to sweeten other goodies.

I will let you know what my experiment brings! Hopefully lots of sweet gingery yumminess..

postheadericon Saturday Sweetness – Lemon Ginger Cookies

Lemon-Glazed Candied-Ginger Cookies
This recipe is from Martha Stewart. I really, really LOVE ginger so I was very happy to find this yummy treat.. I wish I would have had this recipe when my Grandma was still alive. Lemon and gingerbread cookies were two of her favorite treats. I used to make her some flaky little lemon cookies and we always had gingerbread cookies on hand. To have them combined into one delicious cookie would have been a definite staple for her 4 o’clock teatime!
I altered the recipe to fit my lazier approach to cookie baking (slicing from a log vs. rolling out the dough & cutting circles) and because the dough will soften very quickly once removed from the fridge, but the original recipe can be found here. makes 4-6 dozen


2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger (crystallized will work too)
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water


Sift flour, baking powder, and 3/4 teaspoon salt into a bowl.
Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.
Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined.
Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two “logs” about 2″ diameter. Wrap tightly in plastic. Refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350 degrees. Remove 1st log from fridge & slice it into 1/4″ thick rounds. Place the rounds 1/2 inch apart on parchment-lined baking sheets.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners’ sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
~ I hope you enjoy these cookies as much as I do and that they can become a part of your tea time as well!


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