Triple Berry Cherry Pie

With Christmas fast approaching, I am beyond ready to be stuffing my face with Christmas dinner and all the wonderful desserts and treats that go along with it. Tonight, I tried out a delicious pie that incorporated a variety of "left over" fruit I had in the freezer. It seems like although I freeze things in 1 quart containers, I always end up with about 3/4 cup left in the containers. This pie is a great way to use up those little odds and ends hiding out in the freezer. I used 3 types of berries and some tart cherries, but you could use any fruit as long as the total comes out to the 4 cups.

Raspberry Peach Pancakes

As summer comes to an end, I am sad to see the end of the local summer fruits at the local farmer's market.

As a farewell to summer, I've whipped up a batch of pancakes using one of my favorite fruit combinations, red raspberries and peaches. There is nothing complex or complicated about making these pancakes but there is something magical about the balance of the spices and the fruit that goes into them.

Raspberry Oven Pancake with Lemon Sugar

I am a morning person. I get up at 6am on my days off. People tell me this is not normal. Oh well. I love starting the day off with a good breakfast, especially on days that I have to work.

I need the energy and happy feelings that a home-cooked breakfast bring into my world.

I love sitting down to eat breakfast with a hot cup of tea and a book and forgetting about the fact that I have to leave the comfort of my kitchen in the near future. Unfortunately I'm good at forgetting. I always lose track of time and end up running 5 minutes late. Oh well.

Browned Butter Raspberry-Lemon Bread

Quick breads are a must in a recipe collection. A basic quick bread recipe, much like a pancake recipe, can easily be adapted to include various spices and a wide variety of seasonal fruits.

It's summer, I still have a rather large stock of frozen fruits from last summer, I'm trying my best to use them up before I restock this summer.

Since they were frozen raspberries, they were soft and kind of fell apart when trying to fold them into the bread batter. It wasn't the prettiest of breads but it was delicious!

Browned Butter Raspberry Lemon Bread
2 C All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
6 oz Butter, browned
1 C Sugar
1/4 tsp Lemon Extract
2 Large Eggs
1 C Red Raspberries
1 Tbs Lemon Zest

Preheat oven to 325. Grease and flour a 9x5 inch loaf pan.

In a medium sauce pan, brown the butter. This takes about 4 minutes over medium heat.

In a bowl, stir together flour, baking powder, baking soda, browned butter, sugar, lemon extract, and eggs until just combined.

Fold in raspberries and lemon zest gently.  Spread evenly into loaf pan.

(don't you love the adorable measuring cup I picked up at Sur La Table. I'm in love!)

Bake at 325 for 50-60 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool in pan for 10-15 minutes.

Cool completely on a wire rack.

Slice and enjoy! I prefer mine served with cream cheese spread on top! Delicious!

Dark Chocolate Raspberry Pancakes with Mixed Berry Compote

I am now halfway finished reading The Help by Kathryn Stockett. The book has greatly improved and picked up from the initial 80 pages, but it was very hard to keep focused long enough for me to gain interest in the book.

The book kept me up until well past 3am last night. Today I've accomplished pancakes, organizing my office/guest room, cleaning the deck and carport, and watching Harry Potter year 1 and 2. I would have watched the third one but when I put in the disc, it plays Polar Express!? Needless to say I was not happy. I am also too lazy to go back to Wal-Mart and exchange it today. That will be added to the list of things to accomplish tomorrow evening. 

This morning's breakfast was a quick, throw together type of pancake because its the end of the month and I have not been to the store recently. I was using what few things are still left in the fridge, freezer, and pantry.

Dark Chocolate Raspberry Pancakes With Mixed Berry Compote


Compote
1 C Mixed Berries
3 Tbs Sugar
1/8 C Water
1 Tbs Cornstarch
2 Tbs Water

In a medium sauce pan, over medium heat, combine berries, sugar, and 1/8 C of water.

Bring just to a boil, stirring occasionally. Mix together cornstarch and water, stir into berry mixture. Continue to cook until thickened.

Pancakes
1 C All-Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
Dash Salt
1 Tbs Sugar
1 tsp Vanilla Extract
1 Egg
2 Tbs Unsalted Butter, melted
3/4 C Milk
1/2 C Red Raspberries
1/4 C Dark Chocolate Chips (I prefer Ghirardelli Chocolate)

Mix together dry ingredients in a medium bowl, whisk in vanilla, egg, melted butter, and milk. Fold in raspberries.

Cook over medium heat in a lightly greased skillet.

Flip when edges are set and cook until both sides are golden.

Top with mixed berry compote and enjoy!