Tag: old-fashioned dessert

Peach Crisp

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Yum!  That’s all I have to say.

4-5 peaches, sliced or two can peach slices, drained
1 1/3 cup brown sugar
1 cup flour
1 cup oatmeal (I use the quick-cooking kind.)
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

Place peaches in a 9×9 baking dish. Mix everything else and drop onto peaches. Bake at 375 for 45 minutes. Serve warm with vanilla ice cream, or whipped heavy cream sweetened with a bit of brown sugar.

Pear-Blueberry Variation:

3-4 very ripe unpeeled pears, cored and cut into 1/2″ pieces
1 1/2 cups frozen blueberries

Substitute pears and blueberries for the peaches. If pears are very ripe, reduce brown sugar to 1 cup.

Blueberry Strawberry Variation:

I made this with over the 4th of July weekend with fresh blueberries and frozen strawberries, with a drizzle of plain half & half for serving and it was delicious. I skipped the cinnamon and added a teaspoon of vanilla.

Note that you can really add more fruit if you like – I would go with at least 5-6 cups of fruit in the pan, which you then top with the oatmeal mix. Even if it is really filling the pan, you should be fine.

Faye’s Oatmeal Cake

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We worked with Faye for many years, and she is a great cook and wonderful person.

1 1/2 cup boiling water
1 cup oatmeal (I use McCann’s quick cooking.)

Mix and let sit a while.

1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs

Cream butter and sugar together in a big bowl, and add eggs and oatmeal. Stir well.

1 1/2 cup flour
3 tsp cinnamon
2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

1 cup pecans

Blend all but pecans in a bowl, and fold into butter mixture. Turn out into a 9 x 13 pan. Bake at 350 for 40 minutes. Spread topping over while it’s still warm, and sprinkle with 1 cup pecans.  Set under the broiler for 2-3 minutes.

Topping:

1/2 cup brown sugar
1/2 white sugar
6 Tbsp butter
1 cup coconut
1/4 cup cream
1 tsp vanilla

Cook sugars and butter in a pan for a few minutes until sugar is dissolved. Add coconut and cream and cook a couple more minutes. Remove from heat and add vanilla.

Apple Pan Dowdy

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Okay, so I found this recipe and had to make it because I have always loved the song “Shoe-Fly Pie” (and Apple Pan Dowdy, make your eyes light up, your tummy say howdy!)  Here’s a link to Dinah Shore singing it.

But it turns out that it’s really good, and even better with ice cream on top!

4 1/2 cups peeled, cored and sliced apples, placed in a 9 x 12 baking dish

1 cup brown sugar
1/4 cup flour
1/2 tsp salt
1/2 cup apple cider (or water)

Mix in a saucepan and cook for a few minutes until it’s thickened a bit. Remove from heat and add:

1 Tbsp apple cider vinegar
1 tsp vanilla
1 Tbsp butter
Sprinkle of cinnamon and nutmeg

Pour over apples.

1 cup flour
1/2 tsp salt
2 tsp baking powder
3 Tbsp baking powder
3 Tbsp butter
1/2 cup milk

Blend dry ingredients, cut in butter until crumbly. Add milk and gently blend. Drop by the spoonful onto apples. Smooth it out a bit so it’s more evenly distributed.

Bake at 350 for 35-40 minutes. Serve warm with vanilla ice cream.

Apple Cake

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This makes a simple, yet really lovely cake.  It’s moist, spicy and very apple-y.  (Not sure that’s a word.)  It also comes out of the oven with a crunchy, spicy top.  

1 cup sugar
1/4 cup softened butter
1 egg
1 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 cups apples, cored and chopped

Preheat oven to 325.

Blend sugar, butter and egg in a medium bowl until smooth and creamy. Mix dry ingredients in a small bowl and add to sugar, butter and egg mix. Stir gently until fairly smooth.  Add apples and toss gently with the dough (it’s quite thick and sticky.)  Turn out into an 8×8 baking dish and bake for 35 minutes.