Category Archives: Dessert

Spiced Nectarine Pie

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A recipe for nectarine pie showed up in my Facebook newsfeed and for some reason, it never occurred to me you could make a pie from nectarine. Silly right? Especially since peach pie is a thing. A pretty BIG thing in the pie world. My younger sister Wendy loves peach pie and I thought I should come up with a good recipe in honor of her and so we could know if it’s good. I guess since it’s going up on a blog post it’s safe to say, it is DELICIOUS!

I made my pie with the skins on. This imparts more tartness to the pie which I like. With a big scoop of vanilla ice cream it is heavenly! If you would like it sweeter, slip the skins.

The pie crust I used, Sylvia’s Perfect Pie Crust, is found on Pioneer Woman’s site and it is an easy, perfect flaky crust.

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Spiced Nectarine Pie
INGREDIENTS:

6-9 Ripe Nectarines
3 Tablespoons corn starch
2 Tablespoons brown sugar
1 teaspoon Cinnamon
1/2 teaspoon All Spice
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 Tablespoon Vanilla Extract
2 teaspoons Lemon Juice

2 Tablespoons brown sugar (additional)
1 Tablespoon butter cut into small pieces

Double Pie Crust

DIRECTIONS:
Preheat oven to 425°

Prepare your favorite pie crust, roll out and fit into a 9 inch pie pan. (I use Sylvia’s Perfect Pie Crust found on Pioneer Woman website)

In a large bowl combine ingredients through lemon juice. Pour into prepared pie crust, sprinkle remaining brown sugar over the top and dot with butter. Fit a slit/vented top crust onto the pie, crimp and trim. Whisk egg white to aerate then brush onto crust. Sprinkle sugar over the top.

Place pie on cookie sheet in 425° oven for 15 minutes. Reduce to 350° for 40-50 minutes until crust is golden brown.

Crazy Good Cinnamon Caramel Rolls

Oh! So you want my recipe for cinnamon caramel rolls? OK. I’ve been promising this for a long time. I suppose since I teased on my Facebook page about the recent batch I made the ooey gooey deliciousness of having a cinnamon roll fresh out of the oven it’s high time I posted the recipe so others may partake in their delight.

Most of the time if we are hankering for cinnamon rolls I’ll use half of my bread dough to make 2 loaves of bread and use the other 1/2 to make rolls. You can find the bread recipe HERE.
Now, here is the magic after you have a batch dough mixed together and ready.

Crazy Good Cinnamon Caramel Rolls

INGREDIENTS:
1/2 batch of Mama’s Mad Scientist’s T.B.B.E. Bread

Mom’s Caramel
1/2 cup melted butter
3/4 cup brown sugar (packed)
1/2 cup hot water

In the bottom of a 13X18 pan (or divided into a 9X12 & an 8 inch square) stir together the butter, brown sugar and water.

Alternate Caramel (new method found online)

  • 1 stick butter
  • 1 cups heavy cream
  • 1-1/2 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup hot water

In sauce pan melt butter and cream. Add sugars and water and boil for 1 minute. Pour mixture in bottom of two 9×13 pan or one 13×18 pan.

Cinnamon Roll Filling
1/3 cup peanut butter (chunky or smooth)
1/3 cup shortening, lard or coconut oil
brown sugar (sorry-no exact measure here. This is an eyeball ingredient)
cinnamon

OPTIONAL-nuts – pecans and walnuts are really REALLY good

DIRECTIONS:

Combine peanut butter and shortening/lard/coconut oil and blend until smooth.
Roll dough into a rectangle 12 inches by 18 inches and 1/2 inch thick. Spread the peanut butter mixture on dough leaving the top 3/4 inch edge clean on the long side. Spread handfuls of brown sugar evenly over the peanut butter then generously sprinkle cinnamon over the brown sugar. Don’t be shy with the cinnamon. It should clearly be covering the brown sugar. You can add the nuts here or you can put them in the caramel mix in the bottom of the pan.

Roll the dough and pinch the top (long) edge to seal the roll. Slice in 3/4 to 1 inch slices and place into pan(s). Be sure the rolls have some separation from each other and from the side of the pan. Cover pan with a towel and let the rolls raise about 15 minutes.

Bake in 365 degree oven for 25 minutes or until golden brown. Allow the rolls to cool for 7 minutes (yes, seven is perfect) and flip the rolls onto parchment, wax paper or a cookie sheet, caramel side up.

Now, go get a plate and dive in.

Swoon! Spoon Fudge

Valentine fail.

My granddaughter, Princess, showed me a picture in a the Magazine “Disney Family Fun” and declared,

"Lovin' Spoonful" from Disney Family Fun Magazine

“Grandma this looks yummy! Can we make these?”

Well, they look easy enough. Read the recipe. Yeah, that’s do-able. I say,

“Maybe we can. I’ll see if I have the stuff to make it.”

After re-reading the recipe I thought, “This is boring.” I have a better idea. FUDGE dipped in dipping chocolate! Now that’s a spoonful I can get on board with, so the process of my brain deciding how these spoonfuls of deliciousness would come about began.

Since making fudge in the microwave for Christmas treats, I knew this would be a microwave cooked recipe. I wanted the fudge to be a soft  (not sticky) consistency, not semi-solid like pan fudge. I watched a TV cooking show where they made truffles and thought I could adapt the microwave fantasy fudge recipe I’d found at RecipeGirl.com. I researched what causes a regular fudge recipe to fail and become too soft and I found two things. 1. Not cooked long enough and 2. Too much liquid. On Valentines Day, I finally pulled the ingredients out of the pantry while Princess and Warrior Girl were napping and got busy. It’s a minor adjustment, but super easy. I made mine with white chocolate and vanilla almond bark. This is an easy cook recipe, but takes some time to complete due to two cooling times.

White Chocolate Swoon! Spoon

Swoon! Spoon Fudge

Ingredients:

  • 3/4 cup salted butter
  • 2 and 3/4 cups granulated white sugar
  • 1 can Sweetened Condensed Milk
  • 12 oz. bag chips (You decide – milk, semi-sweet or dark or white chocolate, butterscotch, cinnamon, cherry – you get the picture)
  • 1 Jar Marshmallow Creme (7 oz)
  • 1 teaspoon Vanilla Extract

For the dipping and sprinkling process:

  • 1 package Almond bark in your choice of flavor – Vanilla or Chocolate to dip the spoons in.
  • A plethora of sprinkles, candy, nuts and chips. You can’t make a mistake here unless you decide to sprinkle beef jerky over the top and that would just be wrong. 😉
  • MANY plastic spoons. Have fun with this and pick some colors if you can find them.

Directions:

  1. In a large glass bowl, melt the butter in the microwave.
  2. Add the sugar and milk. Stir well.
  3. Microwave on high for TWO minutes, then stir. (Be sure to scrape the sides of the bowl down each time your stir)
  4. Microwave on high TWO more minutes and stir and scrape.
  5. Microwave on high for TWO more minutes, stir and scrape.
  6. Microwave ONE to ONE AND A HALF minutes on high. (watch this time. It’s the last cycle and mine boiled over)
  7. Remove the bowl from the microwave and stir in the chips. This takes a bit of muscle so work it good until the mixture is smooth.
  8. Add the marshmallow creme and vanilla extract. Mix well until there are no white streaks.

Pop the bowl in the refrigerator and be patient, it has to cool for the next step. Leave the bowl UNCOVERED. Don’t want no bowl sweat drippin’ on your chocolate!

When cooled completely, remove from the fridge and scoop out a heaping spoonful of fudge, flip it over and form in the palm of your hand to round the top. Place on a cookie sheet lined with wax paper. Repeat until you have used up the fudge or run out of spoons. Place spoons in the fridge (or garage in my case since it’s winter and I don’t lose so much space fridge). You want the fudge to be cold for the next step.

When the spoons are thoroughly chilled aka/cold, you’re ready to start dipping. Melt the almond bark in a coffee mug in the microwave.  Do this in 30 second cycles and check /stir each time until the bark is completely melted and smooth. You want enough in the mug to completely submerge the spoons. I started with three cubes and added two more as it melted down.

Dip each spoon, shaking off excess, then sprinkle with your choice of toppings. Reuse your cookie sheets and wax paper and line the spoons up to cool and dry completely.

Swoon! Spoons All lined up.

You can finish these off as fun treats by wrapping in cellophane, and tying ribbon or other embellishments. Bag them up and store in the refrigerator.

I saved the dipping and sprinkling part to do with the girls and they had a blast picking out which topping they wanted to sprinkle on each spoon. I had to fight for nuts because Princess declared she “don’t like nuts” to which Warrior Girls stated (pointing to herself) “Me yike nu’s!” It was two to one. I put chopped pecans on some of the ones I sprinkled, and they were delicious!

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Mama Kat’s Writers Workshop had the prompt choice 3.) Share a favorite dessert recipe. So I submitted this pretty new recipe of mine to share. Fun and easy. Great recipe to do with kids.

Mama’s Losin’ It

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