It may not be apple pie season yet for some people, but it has turned to autumn, I did just recently go apple picking and what the heck, I was in the mood. So I came up with this unusual pie with tiny crab apples, cranberries from the freezer and honey. Great, rustic combination. It is a little on the tart side, even though the crab apples were of the sweet variety and the honey but the cranberries tarted it up some. Might be a good Thanksgiving Pie so bookmark for later if you are so inclined.
Like so many others, during the pandemic, I started making banana bread because all of a sudden, my eating and shopping activities were out of whack. I always seemed to have an extra banana or three. So after far too many loaves and variations, five years later, I decided to try something new: Banana Cinnamon Rolls. Sweet, light brioche dough, banana brown sugar and cinnamon filling. Walnuts, though those could be optional if you don’t like them or are allergic to nuts. Huge success. These will definitely be going on the “extra banana rotation”.
It’s a rainy Sunday morning here in Greater Boston, and I had fully intended to go on a “Kat-adventure” today (aka a mini-road trip), but it’s too yucky for that. I don’t mind the rain, but it’s really coming down. So instead I looked through the stuff” in my kitchen and realized there was a peach that was overly ripe and needed eating, and some frozen red currant that wouldn’t be enough for most recipes, so I combined the two. This is a pretty standard muffin recipe, so swap out the fruit berries for anything that you like, as long as it totals 1 1/2 to 1 3/4 cups.
As you all know, I am the queen of “bars” — any variation and combination, I’m up for it. These are a little different than my usual fruit bars though, as I use condensed milk, which gives them almost a cheesecake like quality; very light and creamy and lemony. You can never have too much lemon in my opinion. These wouldn’t have made a good giveaway though as they are too creamy for mailing. Nevertheless, I did give them away to some friends locally who googled them up this week. Would make a great addition to a potluck dessert table.
This is a quick and delicious recipe that you can actually do with a few types of berries — blueberries of course, but also blackberries or currants or raspberries (although I would par-freeze raspberries before mixing them into the batter as them can be a little mushy. Also, this recipe as written is for a fairly small bundt cake (like smaller than your usual) so you can also double it for a regular sized bundt cake pan. If you like, this size can be made into a 4 x6 loaf pan though. Anyway, it is delicious, works well as a breakfast cake or a cake for tea and it travels well (isn’t too “fall-apart-y”) so would serve nicely at a potluck!