Moist, sweet and tart.
- 2 Eggs, large
- 1/2 cup vegetable oil
- 1/2 teaspoon coconut extract
- 3/4 cup sugar, granulated
- 1 1/2 cup strawberries, sliced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup coconut, shredded, sweetened
- 1/2 cup nuts, chopped
- Preheat oven to 350 degrees. Grease and flour a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2 loaf pans.
- In a large bowl, beat eggs until fluffy;add oil, extract and sugar and continue beating until light.
- Mix in berries
- In another bowl, combine remaining ingredients. Add to the strawberry mixture; blending just until flour is moistened. No more than 20 second; do not overmix.
- Spoon into prepared loaf pan(s) Bake 50-60 minutes for large loaf; 45-55 minutes for small loaves.
- Cool in pan for 5 minutes, loosen and turn out onto a rack to cool completely.
Yields: 1 large or 3 small loaves.
The blackberries give the pie a nice color and the pear rounds out the flavor of the the berries.
- 4 fresh pears, unpeeled
- 1½ cups fresh or frozen blackberries
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 cup sugar
- 1/4 cup brown sugar
- ¼ cup cornstarch
- 1 unbaked 9-inch pie shell
- 3 tablespoons sugar
- 3 tablespoons brown
- ½ cup all-purpose flour
- ½ teaspoon ground cardamom
- 2 tablespoons cold unsalted butter
Preheat the oven to 375°F. Core and slice the pears. Mix all the filling ingredients together well. Pour into the pie shell.
Add the dry ingredients for the crumb topping to a food processor or blender, pulse to combine, then add the butter. Mix until the topping comes together into crumbs. Add to the top of the pie. Bake for 70-80 minutes and let pie cool on wire rack before serving.
Yield: one 9-inch single-crust pie.
Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ― Lauren DeStefano
Autumn is a second spring when every leaf is a flower. ~Albert Camus
Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. ~Stanley Horowitz
- 1 homemade pie crust or 1 ready-made pie crust
- 4 med green apples, sliced
- 1/2 cup raspberries
- 1/2 cup blueberries
- 2 teaspoons lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/3 cup walnuts, finely chopped
- 1/3 cup butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350° F (175 degrees C).
- Fit pie crust into 9 inch deep dish pie plate.
- In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg; pour into pie shell.
- Prepare topping in a large bowl, combine flour, brown sugar, butter, cinnamon, allspice, ginger, cloves and nutmeg. Mix until dry and crumbly. Sprinkle evenly over fruit.
- Bake for 40 minutes, or until topping is brown. Cool on a wire rack.
Yield: 6-8 servings.