Mini Fruit Pizzas -- A NOVEL IDEA!

Sugar cookie dough patted into a large pizza pan and topped with frosting and fruit has been popular for quite a while. But our great niece Shirley introduced us to mini fruit pizzas when she made them for her sister Joy’s graduation. We loved the idea so much that we recently made them with Shirley and Joy’s cousins.

Shirley used her favorite cookie recipe – one from her grandmother. Her mom sent me the recipe that I’ve attached below, but your favorite recipe will do. Shirley also used a cream cheese frosting  for the graduation cookies but her mom said they often use a butter cream icing with the cookies. I’ve also added their buttercream frosting. I used cream cheese frosting on ours

Shirley decorating cookies with brother Mason in the backroom on their restaurant, Munch, in Akron, CO 

Great nephew Aiden and niece Adrianna making mini fruit pizzas in our kitchen. 

  

Mini Fruit Pizzas

Ingredients:

Sugar Cookie Dough – use recipe below or check out others on our cookie index

Cream Cheese or Butter Cream Frosting  

Fruit: Strawberries & Blueberries / Shirley added raspberries. Kiwi would also be in interesting addition.

 

Explanations:

• I made the sugar cookies ahead and froze them.
• Made the frosting a couple of days ahead.
• Shirley, with the help of her brother (and aunt & uncle), frosted the cookies and added the fruit right before Joy’s party. I opted to make it a Cookie Decorating Party — setting out the cookies, frosting, spreaders and fruit . . . so everyone could decorated their own. 

 

Cookie and frosting recipes  from Shirley & Joy's grandmother.

Peach & Blueberry Galette

Summertime peaches and blueberries were highlighted in a French Galette that we served for an informal dinner. Kind of like a pie, it is simpler because it’s freefrom, no  top curst, adornments or crimping added..

Peach & Blueberry Galette    6 to 8 servings

Crust:

 1 1/2 cups flour, plus more for rolling

 1 tablespoon granulated sugar

 1/4 teaspoon table salt

 11 tablespoons cold butter, cut into 1/2 tablespoon pieces

 1 egg yolk (reserved white to glaze dough)

 3 tablespoons milk

Filling:

 2 cups peeled and sliced fresh peaches (about 1 pound)

1/2 cup fresh blueberries

1/4 cup granulated sugar

 2 tablespoons all-purpose flour

 Pinch of salt

 1 egg white, beaten

 2 tablespoons sugar (coarse sugar preferred but granulated works, too)

1. To make the dough,  combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal. 
   
   
   
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. 
   
   
   
3. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
   
   
   
4. Preheat the oven to 350°F. 
5. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
6. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
   
   
   
7. Carefully move the dough to the baking sheet. 
8. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
   
   
   
9. Fold the outside edge of the dough over the fruit, pleating as needed. 
10. Brush egg white over the exposed crust. 
11. Sprinkle coarse sugar over the dough and fruit.
12. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
13. Let cool at least 10 minutes. 
    
    
    
14. Cut and serve with ice cream or whipped cream if desired. 
    
    
    

 

  

Recipe without photos . . . Peach & Blueberry Galette    6 to 8 servings

Buttery Crust:

 1 1/2 cups flour, plus more for rolling

 1 tablespoon granulated sugar

 1/4 teaspoon table salt

 11 tablespoons cold butter, cut into 1/2 tablespoon pieces

 1 egg yolk (reserved white to glaze dough)

 3 tablespoons milk

Filling:

 2 cups peeled and sliced fresh peaches (about 1 pound)

1/2 cup fresh blueberries

1/4 cup granulated sugar

 2 tablespoons all-purpose flour

 Pinch of salt

 1 egg white, beaten

 2 tablespoons sugar (coarse sugar preferred but granulated works, too)

1. To make the dough,  combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal. 
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
3. Preheat the oven to 350°F. 
4. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
5. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
6. Carefully move the dough to the baking sheet. 
7. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
8. Fold the outside edge of the dough over the fruit, pleating as needed. 
9. Brush egg white over the exposed crust. 
10. Sprinkle coarse sugar over the dough and fruit.
11. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
12. Let cool at least 10 minutes. 
13. Cut and serve with ice cream or whipped cream if desired. 

Honey Almond Cake . . . gluten free & sweetened with honey

Simple, moist and delicious — this  almond and honey cake is gluten-free, sweetened with honey and flavored with spices! Adjust flavors, fruit and nuts to your own specs - see notes below. 

Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
   
4. Pour batter into prepared pan.
   
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
   
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Recipe without photos . . . Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange or lemon, preferably organic

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
4. Pour batter into prepared pan.
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Edible Bugs!

A platter for edible bugs!

Our Parents as Teachers staff were busy today assembling edible bugs for an evening picnic. We had a blast making them and let the creative juices flow. They were a "BUG" hit!

EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
   
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

   

   Grape tomato head, mini chocolate chip eyes, chive antennae, cucumber slice body. 

   

   Blueberry bug eyes, chive antennae, strawberry slice wings, blueberry body.

   
   

   

   Blueberry head with chocolate chip eyes, chive antennae, strawberry body.

   

   Blueberry bug eyes with Chex Mix antennae and body parts. 

Instructions without photos . . .
EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

Forgotten Torte — a dessert that you will NOT forget!

Forgotten Torte is literally that — a 

whipped egg white mixture that's placed inside a very hot oven. The oven is then turned off and the torte is forgotten for a couple of hours or more! The soft meringue is then the basis for toppings such as fresh berries with whipped cream, or ice cream and praline or chocolate sauce. YUM!

Forgotten Torte

4 large egg whites

3/4 teaspoon vanilla

Dash of almond extract

1 cup granulated sugar

1/2 teaspoon cream of tartar

Pinch salt

1. Set oven at 450°. 
2. Beat egg whites until fluffy. 
   
3. Add 3/4 teaspoon vanilla and dash of almond extract. 
4. Add cream of tartar and  sugar, 2 tablespoons at a time, making sure that the sugar is thorougly incorporated and that stiff peaks have formed.
   
5. Pour into greased pie plate or oblong cake pan. 
6. Put in oven and and turn off ; leave for a couple of hours or more. 

Fruit-filled Torte – top torte with sweetened whipped cream and berries that have been allowed to macerate in sugar (add sugar to berries allowing them to create their own syrup). Add toasted almonds if desired.

Forgotten Torte topped with whipped cream, macerated strawberries, blackberries and blueberries, and garnished with toasted almonds and a sprig of mint. 

Ice Cream filled Torte – top torte with ice cream; top with your favorite sauce and toasted nuts.

Recipe without photos . . .

Forgotten Torte

4 large egg whites 

3/4 teaspoon vanilla

Dash of almond extract

1 cup granulated sugar

1/2 teaspoon cream of tartar

Pinch salt

1. Set oven at 450°. 
2. Beat egg whites until fluffy. 
3. Add 3/4 teaspoon vanilla and dash of almond extract. 
4. Add cream of tartar and  sugar, 2 tablespoons at a time, making sure that the sugar is thorougly incorporated and that stiff peaks have formed.
5. Pour into greased pie plate or oblong cake pan. 
6. Put in oven and and turn off ; leave for a couple of hours or more. 

Fruit-filled Torte – top torte with sweetened whipped cream and berries that have been allowed to macerate in sugar (add sugar to berries allowing them to create their own syrup). Add toasted almonds if desired.

Ice Cream filled Torte – top torte with ice cream; top with your favorite sauce and toasted nuts.

4th of July Berry Fruit Trifle uses BASIC PASTRY CREAM as the base . . .

The trifle is finished. The table is set. Two salads are made. Baked beans are in the crockpot. And, Barry is smoking ribs! Let the festivities begin!

4th of July Berry Fruit Trifle 
Note: Vary the amounts of cake, fruit and pastry cream to suit your needs. 
Vanilla cake, cut into chunks (I used leftover Good Ole' Vanilla Cupcakes that hadn't been frosted, or use pound cake, even angel food cake)
Strawberries, sliced
Blueberries
Basic Pastry Cream -- recipe follows

Layer the following into a straight sided clear dish:
   Chunks of cake
   Sliced strawberries
   Blueberries
   Half of Basic Pastry Cream
Repeat.
Decorate top with sliced strawberries and blueberries.
Serve with whipped cream if desired.

Basic Pastry Cream    Makes about 2 1/2 cups
2 cups milk
1/4 cup granulated sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoon butter
1 teaspoon vanilla

1. Add milk and 1/4 cup sugar to a heavy saucepan. Bring almost to a boil over medium heat.
2. Meanwhile, in a bowl, whisk together egg yolks, egg, cornstarch and 1/3 cup granulated sugar.
   
3. Drizzle about 1/3 to 1/2 of the hot milk into the egg mixture, whisking constantly as this is done   — this tempers the egg mixture and avoids curdled or scrambled eggs.

   

   Egg mixture after part of the hot milk has been added.

4. Add tempered egg mixture to the remaining milk; continue to cook (medium heat) and whisk until the mixture thickens.
   
5. Remove from heat and add butter and vanilla.
6. Cool and refrigerate, placing a sheet of plastic wrap over the surface of the pastry cream to prevent a skin from forming.

Recipe without photos . . .
Basic Pastry Cream    Makes about 2 1/2 cups
2 cups milk
1/4 cup granulated sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoon butter
1 teaspoon vanilla

1. Add milk and 1/4 cup sugar to a heavy saucepan. Bring almost to a boil over medium heat.
2. Meanwhile, in a bowl, whisk together egg yolks, egg, cornstarch and 1/3 cup granulated sugar.
3. Drizzle about 1/3 to 1/2 of the hot milk into the egg mixture, whisking constantly as this is done   — this tempers the egg mixture and avoids curdled or scrambled eggs.
4. Add tempered egg mixture to the remaining milk; continue to cook (medium heat) and whisk until the mixture thickens.
5. Remove from heat and add butter and vanilla.
6. Cool and refrigerate, placing a sheet of plastic wrap over the surface of the pastry cream to prevent a skin from forming.
   
   

   

   The table is set.

Kale-and-Blueberry Slaw with Buttermilk Dressing

The menu for Erin Payne’s high school graduation dinner was a collection of her favorite dishes. Uncle Barry fixed the Shrimp Scampi, I made the Browned Butter Chocolate Chip Swirl Cookies—Pizookies (casserole cookies), and her mom, Marla Payne, made this salad for a family gathering.

Southern Living magazine (my sister’s go-to recipe source) definitely created another winner.

Kale-and-Blueberry Slaw with Buttermilk Dressing Print

6 tablespoons apple cider vinegar

3 tablespoons grated onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (such as Tabasco)

1 garlic clove, minced

1/2 Granny Smith apple, grated

1 cup buttermilk

6 tablespoons mayonnaise

6 tablespoons sour cream

3 tablespoons finely chopped fresh tarragon

1/2 to 1 tsp. kosher salt

1/4 to 1/2 tsp. freshly ground black pepper

1/4 to 1/2 tsp. sugar

6 radishes, thinly sliced

4 medium carrots, cut into thin strips (Marla cut her into coin shapes)

1 bunch kale, trimmed and thinly sliced

1/2 small head red cabbage, shredded

1 cup fresh blueberries

1 cup fresh raspberries

1. Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.

2. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.