Apple Cranberry Crisp

Fruit crisps are one of my favorite desserts, bursting with lovely bites of berries, peaches, or whatever the fruit may be. Generally associated with summer, this crips takes us into fall with the bright, tartness of cranberries.

Apple Cranberry Crisp
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Servings
8
Servings
8
Apple Cranberry Crisp
Print Recipe
Servings
8
Servings
8
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish.
  2. In a bowl mix brown sugar, oats, flour, 1 teaspoons cinnamon, 1 teaspooon cardamon and 1/2 teaspoon nutmeg.
  3. Add butter, pressing with a fork until it resembles crumbs. Mix in chopped pecans.
  4. In another bowl toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
  5. Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake 45 – 50 minutes until apples are tender, and topping is crisp.
Recipe Notes

Serving suggestions

1. For a special treat, serve warm with a scoop of vanilla ice cream

2. Serve at room temperature with a dollop of plain Greek yogurt (first mixed with honey to taste)

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Baked Blueberry French Toast

My sister introduced me to this recipe years ago and it is a big family favorite.

It’s quick and easy to make the night before. In the morning toss the blueberries and pecans on top and bake in a pre-heated oven for 25 minutes.

 

Baked Blueberry French Toast
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Baked Blueberry French Toast
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Ingredients
For Blueberry Syrup
Adjust servings:
Units:
Instructions
French toast
  1. Butter a 13 x 9-inch baking dish.
  2. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
  3. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and brown sugar. Pour evenly over bread.
  4. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  5. Preheat oven to 350°F.
  6. Sprinkle pecans and blueberries evenly over bread mixture and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Syrup
  1. Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries burst, about 5 minutes.
  2. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice and zest.
  3. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  4. Serve French toast with syrup.
Recipe Notes

Modified from

Epicurious: Baked Blueberry French Toast

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Carrot Cake Cupcakes

This is a delightful recipe from Cooking Classy. I modified it by adding fresh ginger, reduced the sugar and used coconut oil.

Rather than the Cream Cheese frosting from the original recipe, I made Whipped Orange Cream because I had heavy cream in my refrigerator.

But check out the original recipe with its marzipan carrots!

Carrot Cake Cupcakes
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Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Carrot Cake Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Adjust servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds, set aside. Shred carrots as directed in notes below, set aside.
  2. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine). Pour carrot mixture into the batter and blend until evenly combined.
  3. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.
Recipe Notes

Modified from
Cooking Classy: Carrot Cupcakes with Cream Cheese Frosting

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Sweet Potato Pancakes

This is one of my favorite pancake recipes, delicious and leaves the belly feeling full and happy. Whenever I have sweet potato on my weekly menu (either to roast or cook stovetop), I add an extra sweet potato to have for these pancakes or for Sweet Potato Oatmeal. If I’m not going to use it immediately, I freeze the puree. You can also use butternut squash or pumpkin puree (canned is fine) instead.

Sweet potatoes
Sweet Potato Pancakes
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Servings
4
Servings
4
Sweet potatoes
Sweet Potato Pancakes
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients.
  3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  5. Flip the pancakes and cook for one minute longer.
  6. Top with homemade cranberry sauce, pureed mixed berries or pear compote
Recipe Notes

Serve with maple syrup and chopped nuts on top.

Weelicious: Sweet Potato Pancakes

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