Good morning. Just the CSPS Girl jumping in here with a little coffee cake recipe, in case you are looking for a quick baked-good that you can make the day before. Can be served at room temperature or warmed a bit, for breakfast or for afternoon tea, this Cranberry Orange Coffee Cake with Pecan Streusel is delicious. Don’t have fresh berries? Frozen will do just great in this recipe (keep the berries frozen when you put into the batter) and you can even swap out the cranberries for blueberries or raspberries. Enjoy!
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My mom often asks me to make a “German” apple pie. Well, as the expression goes, that ain’t as easy as apple pie! Just like “American” apple pie has about a million variations, so does any other regional variation. What I think my mom means is this custard pie, which is one variation. It’s lovely. Not too sweet, creamy and lush. I used pink lady apples, which hold their shape and stay crisp throughout baking. Quite lovely.
Happy Thanksgiving to my Canadian Friends! And on this occasion of Canadian Thanksgiving, I decided to make something decidedly Canadian: Butter Tarts! Turns out, they are crazy easy to make. I happen to have little tart pans, but you can also make them in a muffin pan. Light, flaky, crazy buttery (go figure, eh?) and delicious. I can see where these could become part of the regular snack rotation around here!
A few weeks ago, I made these really yummy Vanilla/Chocolate Wafer Disk Cookies In my overly ambitious thought at the time, I was actually going to make these Chocolate/Vanilla (ie the reverse) Wafer Disk Cookies at the time too, but sometimes time gets away from me. Instead, I made them today and they are ever bit as delicious as the mirror image ones!
Pluots, apriums, apriplums, and plumcots … all these “new fangled” fruits that are hybrids of plums and apricots. Or something like that. I have to say that many of them are yummy just as eating fruit, but even better when baked as they are juicy and tart — which I really like in a pie. The variety that I used here are “Honeybunch Pluots”, which were very much like firm, dark red all the way through plums, but with a bit of a fuzzy exterior like an apricot. I added sugar and cinnamon, and then more sugar on the crust to make it a little crunchy — textural variety! This same pie can be make with any plum or hybrid variety, and if you make one with apricots, lower your sugar level somewhat. Overall, a nice little pie, if I do say so myself!