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Fresh Fruit Frappe

1 cup Watermelon; cut up
1 cup cantaloupe Or honeydew
1 cup pineapple; cut up
1 cup mango; cut up
1 cup strawberries; halved
1/4 cup sugar
1 cup orange juice

Mix all ingredients except ice.Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired.


Amaretto Creme on Fresh Fruit

4 egg yolks, lightly beaten
1/2 cup sugar
2 tbsp all-purpose flour
1 cup milk
1 tbsp amaretto or other almond-flavored liqueur
1/4 tsp vanilla extract
fresh peach slices and raspberries

Combine first 3 ingredients in a medium saucepan; gradually add milk, stirring until smooth. Cook over low heat, stirring constantly, 6 to 7 minutes or until thermometer reaches 160 degrees. Remove from heat and stir in amaretto and vanilla extract. Cover and chill. Serve over peach slices and raspberries or other fresh fruit. Yield: 1 1/2 cups of creme.

Source: momtodragons

Deep-Dish Blackberry Cobbler

1 cup Flour
1/8 teaspoon Salt
1/2 cup Shortening
3 tablespoons Ice water
6 cups Blackberries -- divided
1 cup Sugar
2 tablespoons Cornstarch
6 tablespoons Butter
Egg white -- beaten Sugar

Combine first 3 ingredients with a fork or a pastry blender to make pastry. Add ice water Form dough. Wrap in wax paper and chill for 8 hours. When ready to make the cobbler, roll out pastry and cut half of the dough into strips. Reserve the other half of dough for the top crust. Place remaining strips on a cookie sheet and bake at 450 for 10 minutes or until crisp. Cover 4 cups blackberries with water, barely covering. Cook over medium heat until berries are tender. Mash berries through sieve. Add sugar, cornstarch, butter, and remaining 2 cups blackberries. Bring to a boil. Stir and remove from heat. Grease an 8 1/2 x 9 1/2 inch baking dish. Place half of the blackberry mixture in dish; top with cooked pastry strips. Add remaining blackberry mixture and place uncooked pastry over the top. Brush with beaten egg white and sprinkle with a little sugar. Bake at 375 for 35 minutes or until brown. Serve warm as is or splash with blackberry brandy and top with whipped cream sweetened with confectioners' sugar.

Peach Dumplings

2 large peaches
8 crescent rolls (store bought)
1 cup sugar
1 cup water
1 stick butter

1 teaspoon sugar
1/2 teaspoon cinnamon

Peel peaches and cut into quarters. Roll peaches up into crescent rolls and put into baking dish. Bring sugar, water, and butter to a boil. Pour mixture over peach rolls. Sprinkle rolls with topping and bake at 350 degrees F for 30 minutes.

Makes 8 individual dumplings.You can also substitute apples for the peaches.

Source: momtodragons


1 1/2 cups corn syrup
1 cup brown sugar
1 heaping Tb butter
2Tb vinegar
1 tsp baking soda

In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240* on candy thermometer). Stir in baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda. Pour out onto a greased slab and while just cool enought to handle fold the edges toward the center and pull repeatedly until the whole is pale yellow in color. Allow to cool and harden in a greased tin and break into chunks.


Quinoa Pudding

1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract

Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Makes 2 servings


Blueberry Crumb Pie

1 9-inch Pastry Pie Shell
1 qt. Blueberries (4 cups)
3/4 cup Granulated Sugar
1 1/2 Tbs. Lemon Juice
2 Tbs. quick-cooking Tapioca
1/4 tsp. Salt

6 Tbs. Butter
1 cup fine Cake Crumbs
3/4 tsp. Cinnamon

Pre-heat the oven to 400-F degrees and prepare a 9-inch pie pastry in a pie tin, making sure to trim any excess pastry and then to crimp the edges. (If you prefer to prepare your own pie pastry from scratch, you'll find our basic recipe at the Recipe-a-Day archives: :) Rinse the blueberries and drain well. In a large mixing bowl, combine blueberries, sugar, lemon juice, tapioca, and salt. Blend well. Spread the blueberry pie filling in the pastry shell. To prepare the streusel topping, melt the butter in a skillet over medium heat. Add the cake crumbs and brown lightly. Add the cinnamon, then sprinkle the streusel evenly over the top of the blueberry pie. Bake the pie for 10 minutes at 400-F degrees, then reduce heat to 375-F degrees and bake for 35 minutes longer. Let cool on a baking rack. Slice to serve.

Serves 8


Jam Cake

2 cups Granulated sugar
3 Eggs
1 cup Buttermilk
3 cups flour
1 teaspoon Baking powder
1 cup Oil
1 cup Blackberry jam
1 cup Strawberry jam
1 cup Raisins
1 cup Pecans, chopped
1 1/2 teaspoons Cloves, ground
1/2 teaspoon Nutmeg

Pre-heat the oven to 350. Mix all ingredients and blend well. Add to a deep(lightly buttered and floured) square baking pan. Bake until firm in themiddle (about 1 hour). Cool before cutting.

SOURCE:- Nick Sundberg

Triple Citrus Cheesecake

1C.graham cracker crumbs
1/3C.firmly packed brown sugar
1/4C(1/2 stick) margarine,melted

4 pkg.(8 oz.each) cream cheese,softened
1C. sugar
2 Tbsp.flour
1 tsp.vanilla
1 Tbsp. each fresh lemon juice,lime juice & orange juice
1 tsp. each grated lemon peel,lime peel & orange peel
4 eggs

mix crumbs,brown sugar & butter.Press onto bottom of 9-inch springform pan(use bottom of straight-sided glass to evenly press crumb mixtire onto bottom of pan) Bake at 325* for 10 minutes if using silver springform pan(bake at 300* for 10 min. if using dark,non-stick pan)

mix cream cheese,sugar,flour,vanilla with elec. mixer on medium speed until well blended.Blend in juices & peel.Add eggs,one at a time,mixing on low speed after each addition just until blended.Pour over crust. Bake at 325* for 1hr,5min. or until center is almost set (bake at 300* for 1hr,5min if using dark,non-stick pan). Run knife around rim of pan to loosen cake,cool before removing rim of pan.Refrigerate at least 4 hrs.

Makes 12 servings


Raspberry Chiffon Pie

1 1/4 c Raspberries, frozen
3 T Sugar
1 T Gelatin, unflavoured
3 T Raspberry liqueur
1 1/4 c Whipped cream
1/2 c Raspberry yogurt
1 9-inch pie shell, baked

In a medium-size saucepan over medium high heat, bring raspberries,sugar, and gelatin to a simmer. Cook until gelatin and sugar dissolve.Remove from heat. Pour into a large bowl and refrigerate for 2 hours, until gelatin has set. Using a wire whisk, whip yogurt and raspberry liqueur into chilled aspberry gelatin mixture. Fold in whipped cream and blend thoroughly.Pour into a prepared pie shell and chill 3 to 4 hours before serving.

SOURCE:*Mickey's Gourmet Cookbook

Kiwi Tartlets

1 recipe of plain tart crust
5-6 ripe kiwi, peeled and cut crosswise

Pastry Cream:
1c. milk
1/2 vanilla bean
1/4c. plus 1 Tlb sugar
3 egg yolks
1 Tb rice flour
1 Tb cornstarch
1 tsp unsalted butter
1 c. heavy cream, whipped to soft peaks

Apricot Glaze:
1c. apricot preserves, strained
1Tb cognac

Prepare your tart crust according to your recipe.

Pastry Cream:

Scald milk, vanilla bean and 1/4c. sugar. In a separate bowl, beat egg yolks with remaining sugar until thick. sprinkle flour & cornstarch into mixture and continue beating until well mixed. Remove vaniila bean from milk. Beat half of the hot milk into the yolk mixture. Return to remaining hot milk and bring to a boil very quickly, whisking to avoid scorching.Remove from heat and pour into a bowl to cool. cover with plastic wrap pressed down on the cream to prevent skin from forming and cool completely. before using, fold in softly whipped cream with a spoon. Glaze: Melt preserves with cognac.Assemble tartlets by spooning pastry cream into cooked and cooled tart shells. Arrange kiwi on top and add glaze.

Yields: 12 3in tartlets


Fruit Salad Trifle

1 sponge cake
4 T. raspberry jam
1 15 1/2 oz. can fruit salad
1/2 oz ch. walnuts
6-10 wafer cookies
1 pt. custard
1/2 pt. thick cream
2 T. milk
Glace cherries

Split cake in half. Place bottom half in glass bowl. Spread half of jam over cake. Place top half in bowl. Spread remaining jam over cake. Strain juice from fruit salad and arrange over top of cake. Sprinkle with 6 T. of the juice. Place ch. walnuts and wafers on top. Pour hot custard over all and allow to cool. Whip the cream with the milk and spread over custard. Decorate with cherries and sprigs of mint.

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