Cherry Pie with Almond Crumb Top

Cherry Pie with Almond Crumb Top

Cherry Pie with Almond Crumb Top 1 Cherry Pie with Almond Crumb Top 2 

1 1 (9 inch) unbaked pie crust
1/2 cup slivered almonds
1/2 cup light brown sugar
1/3 cup rolled oats
1/3 cup all-purpose flour
3/4 teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
2 pounds cherries, pitted
1/2 lemon, juiced
1/3 cup white sugar, or more to taste
1/4 cup cornstarch
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment
2. Roll out pie crust and lay into a 9-inch pie pan.
3. Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
4. Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
5. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
6. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

Received and posted by: Mona Aumair

Whole Wheat Rusks

Whole Wheat Rusks
These rusks are delicious.

Wet ingredients
500 g butter, melted
500 ml buttermilk
3 large eggs
2 cups soft brown sugar
Whisk eggs and buttermilk together, add sugar and melted butter; mix well.

Dry ingredients
300 g flour
400 g whole-wheat flour
300 g traditional oats
50 g oat bran
40 ml baking powder
2 tsp salt

Mix above ingredients.
ADD 250 g All-Bran flakes and crush while mixing.
ADD: 1 cup sunflower seeds
½ cup pumpkin seeds
½ cup sesame seeds
1 cup raisins / cranberries

Add wet to dry ingredients and mix well.
Spoon mixture into 2 greased pyrex dishes and smooth with spatula.
Bake 350°F for about 40 minutes
Let cool slightly and slice into pieces.
Let cool completely, cover dishes with cling wrap and freeze overnight (prevents rusks from breaking and crumbling).
Break rusks into pieces and separate so that pieces are not touching.
Dry in oven 170°F until dry.
ENJOY. Crumbs are great eaten as granola on yoghurt!

Posted by: Chrisje Field – Got the recipe off You-Tube from a SA lady in Australia.

Baked Cheddar Spinach Squares

Baked Cheddar Spinach Squares 

This recipe may be made ahead and reheated, is an excellent hors d’oeuvre or side dish, and freezes well.

1 10-ounce package frozen spinach, thawed
1 cup flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk (non-fat is fine to use)
2 eggs
1/2 cup onion, finely chopped
3/4 pound (3 cups) shredded sharp cheddar cheese, divided (see note)

1. Preheat the oven to 350 degrees.
2. Remove the moisture from the spinach. To do this easily and thoroughly, my favorite trick is to wrap a clean tea towel around it and, literally, wring it out. (If you have never done this, you will be amazed at how much water is in there!) Then, separate the spinach with two forks or with your fingers.
3. In a large bowl, mix the flour, baking soda, salt, milk and eggs with a fork. Stir in the onion, two cups of the cheese, and the spinach.
4. Spread the mixture evenly in a greased, 12×8 baking dish. (Two 9×5 loaf pans have a similar surface area and you could eat one now and freeze one for later.) Sprinkle with the remaining one cup of cheese, and bake for 30 to 35 minutes or until cooked through and golden brown on top. (Sometimes, I move the dish to the top rack for the final two minutes or so to brown the top a little more. Just watch closely if you do this, so as not to burn.)

When serving as a side dish, I have occasionally made this with one cup less cheese, and it is also delicious. If you prefer a lighter option, simply add one cup of cheese initially, then top with one final cup before baking.

The Recipe Hunter – Original source Unknown

Comments: Stacey Grimaldi Yes I made it. I didn’t have enough spinach so I added kale and it was great. My Husband loved it!

Butternut squash ravioli with Prawns in a lemon butter sage sauce.

Butternut squash ravioli with Prawns in a lemon butter sage sauce.  
You can really put this sauce on any Ravioli (butternut squash is most common)

1/4 cup White balsamic vinegar
1/4 cup dry white wine
1 table spoon of heavy cream
1/4 to 1/2 cup of butter cut to 1/2 inch cubes
1 tablespoon lemon juice
1/2 teaspoon of truffle oil (optional)
Pine nuts for garnish

Add the ingredients above on at a time and cook in order while decreasing heat.
Fry (the same amount of) sage leaves and Prawns in a little bit of butter on a separate pan.
Place cooked ravioli add prawn and fried sage leafs to each piece.

Source and Posted by: Lili Motaghedi


veganbread 1 veganbread 2  

2 cups whole-wheat bread flour
1 cup regular cake flour
½ cup ground flax seed (I measured ½ cup of seeds and tossed it in an old coffee grinder, which I use to grind all my spices or seeds to a powder)
½ – 1 teaspoon salt ****
½ – 1 teaspoon sugar
8g packet quick-rise instant yeast
500ml lukewarm water

Combine all the dry ingredients.
Add the water and mix thoroughly.
Set aside to rise and double in volume.
Use a wooden spoon to pat it down.
Place dough in your bread pan and let it rise again.
‘Paint’ the top with water and sprinkle with coarse salt. If you decide to add coarse salt, you may wish to leave out the salt in the dough – you decide, or just use ½ teaspoon of salt in the dough. ****
If you do not use the coarse salt, sprinkle with 1 teaspoon of flax seed (or use both), just because you can!
Bake for ±50-60 minutes at 350oF or until a tester comes out clean.

SOURCE: Esme’s kitchen – own creation

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