Kate's Cuisine » Fruit

Martha’s Blackberry Swirl Pound Cake

kate — Fri, 25 Nov 2011 02:25:36 +0000

1/2 cup unsalted butter, room temperature, plus more for pan $0.45
1 1/3 cups blackberries $1.25
1 1/4 cups, plus 2 tablespoons sugar $0.24
1 1/2 cups all-purpose flour $0.21
1/2 teaspoon coarse salt $0.01
1/4 teaspoon baking powder $0.01
2 large eggs, lightly beaten $0.40
1/2 teaspoon pure vanilla extract $0.11
1/2 cup sour cream, room temperature $0.30

Total Cost $2.98
Cost per Serving $0.33

1.) Preheat oven to 350 degrees Fahrenheit. Lightly butter a 5″ x 9″ loaf pan and line with parchment, leaving a 2″ overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons of sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2.) In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3.) Transfer half the batter to the pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and top with remaining puree. With a skewer or thin-bladed knife, swirl batter and puree together, just until beautiful lines of the fruit can be seen interspersed with the batter. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire ack. about 30 minutes. Lift cake out of pan using parchment and place on a serving plate. Let cool completely before slicing.

4.) Serve and enjoy!

Read my review on Martha’s Blackberry Swirl Pound Cake here

Wholesome Honey-Baked Granola

kate — Tue, 01 Nov 2011 14:09:38 +0000

4 cups quick oats $0.50
1 cup roughly chopped almonds $1.10
1 teaspoon kosher salt $0.01
1/2 teaspoon ground nutmeg $0.11
1/2 cup melted butter $0.45
1/2 cup packed brown sugar $0.10
1/4 cup honey $0.41
1 teaspoon vanilla extract $0.22
1 cup dried cranberries $1.47
1/2 cup raisins $0.42
1 cup hot water Free!

Total Cost $4.79

1.) Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.

2.) Place raisins in very hot water to reconstitute them and plump them back to life.

3.) In a large bowl combine oats, almonds, salt, and nutmeg.

4.) In a small bowl, combine melted butter, brown sugar, honey and vanilla. Whisk well and pour over oat mixture. Toss to combine and spread granola on prepared baking sheet.

5.) Bake 20 minutes, stir carefully and then continue to bake for another 15 minutes. Remove from oven, transfer to a large bowl. Add dried cranberries and raisins, mixing to combine. Allow to cool completely.

6.) Serve and enjoy!

Read the Wholesome Honey-Baked Granola review here

Apple Betty

kate — Thu, 06 Oct 2011 00:43:51 +0000

4 cups apples, thinly sliced (about 4 apples) $1.32
1/4 cup orange juice $0.12
3/4 cup all-purpose flour $0.12
1 cup white sugar $0.19
1/2 teaspoon ground cinnamon $0.07
1/4 teaspoon nutmeg $0.04
1 pinch salt $0.01
1/2 cup butter $0.46

Total Cost $2.33

1.) Preheat oven to 375 degrees Fahrenheit and lightly grease a 9″ pie plate.

2.) In a food processor combine: flour, sugar, nutmeg, cinnamon, and salt. Give the processor a quick whir to lightly mix ingredients. Then add butter and pulse until the mixture looks like coarse bread crumbs, scraping sides down as you go if necessary.

3.) Place apple slices evenly in the pie plate and drizzle orange juice over top. Sprinkle with flour/sugar mixture so that apples are completely covered.

4.) Place in the preheated oven and bake for 45 minutes, until top is just beginning to brown and becomes crispy.

5.) Remove from oven and allow to rest for 5 minutes before serving.

6.) Serve and enjoy!

Read the Apple Betty review here

Peach Pancakes

kate — Mon, 26 Sep 2011 11:54:23 +0000

For the pancakes:

1 1/2 cups all-purpose flour $0.33
1 tablespoon baking powder $0.15
1 teaspoon salt $0.01
1 tablespoon white sugar $0.01
1 1/4 cups milk $0.34
1 egg $0.17
3 tablespoons butter, melted $0.18
2 tablespoons vegetable oil $0.14

For the peach topping:
2 cups peaches, sliced $1.65
4 cups white sugar $0.76
3 cups water Free!

Total Cost $3.74

1.) In a large saucepan, combine 4 cups white sugar and 3 cups of water. Stir, place over high heat, and bring to a boil.

2.) Allow syrup to boil for 30 minutes; then reduce heat to medium-low to simmer. Add peaches, stir, and continue to simmer for another 30 minutes.

3.) Remove topping from heat and allow to cool. The longer you let the syrup sit, the thicker it will become. This can be made several days ahead of time and stored in an airtight container in the fridge for several days.

4.) To make the pancakes sift the flour, baking powder, salt, and 1 tablespoon of white sugar together. Then, make a well in the centre and pour in the milk, egg, and melted butter; mix well.

5.) Heat vegetable oil in a large skillet over medium-high heat. At about 1/4 cup at a time, drop the batter into the skillet with a ladle. All the pancake to brown on one side. When bubbles have formed on the surface, after about 2 minutes, flip. Let pancake cook and brown on the other side, about another 2 minutes. Repeat with remaining batter.

6.) Transfer syrup to a small serving container and pile pancakes on a serving platter.

7.) Serve and enjoy!

Read the Peach Pancakes review here

Strawberry Pavlova

kate — Sun, 03 Jul 2011 00:44:38 +0000

3 cups strawberries, hulled and halved $3.99
1 1/2 cups white sugar $0.29
6 egg whites $1.02
1 teaspoon white vinegar $0.01
3/4 cups icing sugar $0.42
1 teaspoon vanilla extract $0.22
2 cups 35% whipping cream $3.00

Total Cost $8.95

1.) Preheat oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.

2.) In a large bowl with an electric mixer on low speed, beat egg whites until they are foamy. Add 1 teaspoon of vinegar and continue to beat on high speed until soft peaks form. Slowly add sugar, a little at a time, until stiff peaks form. Then beat in vanilla extract.

3.) On each piece of parchment paper, place two round mounds of meringue, about 4 – 5 inches across and about 2 inches high. Place in oven and bake for 2 – 3 hours, until meringue is very pale and very crisp. When finished cooking, crack the oven door slightly and allow meringue to completely dry out, 2 hours more to overnight.

4.) Meanwhile, place strawberries in a bowl. Completely cover the berries and stir to entirely coat berries. Cover with plastic wrap and place in the fridge. Continue to check on it and stir occasionally until pavlova is ready to serve.

5.) When everything is ready and just before you’re about to serve the pavlova, crumple meringue into bite-size pieces and set aside. In a large bowl, place whipping cream. Beat, first at low speed and working to high speed, until cream is light, fluffy whipped cream.

6.) When ready to serve, place a small amount of berries into 4 wine glasses. On top of berries, place a small amount of meringue pieces. On top of meringue, place a small amount of whipped cream. Continue repeating layers in each glass, topping each glass off lastly with 2 or 3 strawberry pieces, and strawberry syrup drizzled over top.

7.) Serve and enjoy!

Read the review here

Savoury Applesauce

kate — Wed, 01 Sep 2010 21:26:40 +0000

A wonderful way to enjoy applesauce!

4 apples, diced with the peels on $1.32
1 onion, cut into wedges $0.47
4 cloves roasted garlic $0.04
2 tablespoons butter $0.12
2 sprigs fresh thyme leaves $0.50
2 sprigs fresh rosemary leaves $0.50
1 teaspoon ground nutmeg $0.17
Salt and pepper $0.02

Total Cost $3.14

1.) In a medium-sized saucepan, melt the butter over medium-high heat. Once butter is hot, add onions and saute until they just start to brown.

2.) To the onions add the apples, the roasted garlic, thyme, rosemary, nutmeg, salt and pepper. Mix thoroughly and cook just until the apples begin to break down. Remove from heat or continue cooking until apples are desired texture; they can be cooked until they are completely broken down and look more like a true applesauce. Then spoon all contents of pan, including juices, into serving bowl while still hot.

3.) Serve and enjoy!

Read the review here

Mango Chutney

kate — Mon, 09 Aug 2010 23:33:52 +0000

4 fresh mangos, ripe but not too soft, peeled $4.00
3 tablespoons vegetable oil $0.21
1 teaspoon chile flakes $0.23
2 1/2 cups medium diced red onion $1.35
1/4 cup minced fresh ginger $0.30
1 cup small red pepper, diced $0.45
1 cup unsweetened pineapple juice $0.47
1/2 cup cider vinegar $0.29
1/2 cup brown sugar $0.10
1 1/2 tablespoons curry powder 2.59
Salt and pepper $0.02
1/2 cup lightly toasted pinenuts $2.99

Total Cost $13.00

1.) Cut the mango flesh away from the pit and roughly chop.

2.) In a saute pan, heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavour the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for one to two minutes. Finally add the mango and cook for one more minute.

3.) In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about thirty minutes, stirring frequently. Season with salt and pepper. Add the nuts and allow to cool.

4.) Serve and enjoy!

Read the review here

Cranberry Sauce

kate — Wed, 25 Nov 2009 00:25:40 +0000

Because what’s Turkey Dinner without it?

1 package dried cranberries $1.99
1 1/2 cups water FREE!
1 teaspoon ground cloves $0.29
1 teaspoon ground all spice $0.15
1 teaspoon ground cinnamon $0.15
2 cups white sugar $0.38

Total Cost $2.96

1.) Place cranberries and water in a saucepan over medium heat. Stir in the allspice, cinnamon, and cloves.

2.) Cook until cranberries become soft and begin to burst, about 10 – 15 minutes.

3.) Stir in sugar and reduce heat to low. Cook for 5 minuets longer, or until sugar has completely dissolved. Remove from heat and allow to completely cool. Place in the refrigerator overnight so that flavours can marry and sauce can firm up. If you can’t refrigerate it overnight, try for at least 8 hours.

4.) Serve and enjoy!

Read the review here

Baked Pears

kate — Tue, 03 Nov 2009 01:41:34 +0000

9 medium-sized pears, washed, halved, and with the core removed $4.50
1/2 cup butter, melted $0.45
1/4 cup vegetable or olive oil $0.28
1/2 teaspoon nutmeg $0.09
1/2 teaspoon cinnamon $0.08
1 cup brown sugar $0.10

Total Cost $5.50

1.) Preheat the oven to 375 degrees Fahrenheit. Spray a 9″ x 13″ casserole dish with non-stick cooking spray. Layer the pear halves in the casserole dish, side by side in a single layer, skin side down.

2.) Mix together the melted butter and the canola oil. Slowly pour over the pears so all the pears are coated with butter and oil.

3.) Sprinkle the nutmeg and the cinnamon over the pears. Then crumble the brown sugar over top. Put the pears in the oven for about 35-40 minutes or until the pears can be easily pierced with a fork.

4.) Serve and enjoy!

Read the review here