Autumn Pear Crumble

I came across a beautiful bag of pears at my farmer’s market the other day for $1.00.  That’s right, $1.00.  It was the perfect opportunity to grab a great deal and go investigate some warm and comforting dessert recipes utilizing this scrumptious fruit.  After several deletes and additions to an old recipe I had, I came up with this cinnamon spiced pear dessert with a hint of orange flavoring throughout.  A scoop of vanilla ice cream on top finishes it off beautifully.  Enjoy!

6-7 medium size pears, sliced lengthwise into 1/2 inch thick slices

1 T fresh lemon juice

1/3 granulated sugar

1 T cornstarch

1  tsp ground cinnamon

1/4 cup orange juice

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/2 tsp cinnamon

1/3 tsp salt

3 T chilled butter, cut into pieces

1/3 cup oats

1/4 cup chopped walnuts


Preheat oven to 375 degrees.

Combine sliced pears and lemon juice in a 2 quart baking dish.  Toss gently to coat.

Combine granulated sugar, cornstarch and 1 tsp. cinnamon in a small bowl.  Add to pears and toss well.

Pour orange juice in corner of 2 quart dish so that it spreads underneath pears onto the bottom of dish.

Combine flour, 1/2 tsp. cinnamon, brown sugar, and salt in food processor, pulse until combined.

Add chilled butter and pulse until mixture resembles a coarse meal.

Add oats and walnuts, pulse 2-3 more times.

Sprinkle flour mixture evenly over pears.

Bake at 350 degrees for 40-45 minutes, until pears are tender and topping is golden brown.  Cool for 10 minutes and serve warm with ice cream.



Hash Brown Potato Quiche

Breakfast for supper? Definitely!  Especially when it involves Quiche.  Or Pancakes.  Or Quiche AND Pancakes.  Here is a super-duper, easy-peasy recipe for Hash Brown Potato Quiche.  Enjoy!

3 cups frozen hash brown potatoes

1/3 cup butter, melted

1 cup cooked bacon or ham, chopped

1 cup (4 oz.) Cheddar cheese, shredded

1 T butter

1/4 cup bell pepper, chopped (I love to use the orange and yellow peppers.  Delicious and beautiful.)

1/4 cup onion, finely chopped

1 sweet banana pepper, finely chopped

2 large eggs

1/2 cup milk

1/2 tsp. salt

1/4 tsp. black pepper

Preheat oven to 425 degrees.  Pat the potatoes over the bottom and up the sides of an ungreased 9 inch pie plate.  Drizzle the butter over the potatoes, and pat them securely into place.  Bake for 25-30 minutes until potatoes begin to crisp and turn golden brown.

While potatoes are baking in oven, melt 1 T. butter in a small pan.  Saute peppers and onions until they just begin to soften.  Remove from heat.

Reduce oven temperature to 350 degrees.

Layer the bacon/ham, cheese, bell peppers, onion, banana pepper over the baked potato crust.  Whisk the eggs, milk, salt and pepper in a bowl until blended and pour evenly over the prepared layers.  Bake for 25 minutes or until a knife inserted in the center comes out clean.  Refrigerate any leftovers.

Pumpkin Pie Bread

This fall pumpkin bread is wonderful!  I have edited it from its original recipe by changing the oil ratio to include healthy no sugar applesauce as well as substituted the sugar for Splenda, due to a diabetic in the family.  I hope you enjoy both the wonderful aroma these loaves spread throughout your home as well as the homey flavors they bring to the table.

3 1/2 c. flour

2 tsp. baking soda

1 tsp. baking powder

3 tsp. pumpkin pie spice

1 tsp. salt

1 1/2 c. Splenda Blend (1/2 the sugar content)

1/2 c. applesauce, no sugar

1/2 c. vegetable oil

4 eggs

1 can pumpkin

1/2 c. water

Preheat oven to 350 degrees.  Grease two 9 x 5 loaf pans.

Sift flour, baking soda, baking powder, pumpkin pie spice and salt.  Set aside.

In large bowl, beat splenda, applesauce, oil, eggs and pumpkin.  Stir in flour mixture, alternately with water.

Divide batter evenly between loaf pans.

Bake 60-70 minutes until toothpick inserted in center comes out clean.  Cool on racks.

To store loaves, wrap bread in plastic wrap.


Classic Zucchini Bread

I absolutely love zucchini and there is nothing better than a loaf pan of piping hot zuc bread straight from the oven to get the ol’ tummy rumblin’ and the kitchen smelling amazing.  To add to the fall celebration of warm and scrumptious comfort foods, here is a wonderful Zucchini Bread recipe from Six Sisters’ Stuff.

Sometimes the very best recipes are simple classic ones . . . we have a lot of zucchini recipes on our site, but this is probably the one that I love the most. My kids love this bread and it freezes well, so you could definitely double it if you have a lot of zucchini and want to freeze some loaves.
I have made this recipe many times and it turns out moist and delicious without fail! 
Classic Zucchini Bread
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/4 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
2-3 cups shredded zucchini

Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325 degrees.
Mix together flour, salt, baking powder, soda, and cinnamon in a bowl. 
Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
Pour batter into prepared pans. 
Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
Makes 2 loaves.


Peach and Apple Crumble Bake

I love to bake but the fall season really brings out the extreme baker in me with an abundance of recipes featuring peaches, apples and pumpkins, just to name a few.  I wanted something warm and comforting for a dessert this evening and after searching through my old recipes, I came across this one showcasing the beautiful flavors of apple and peach with a refreshing hint of lemon zest and warm cinnamon and nutmeg.  I’ve “tweaked” it a couple of times and came up with this as the final version:

A warm and comforting dessert for fall!

  • 3 cups sliced, peeled peaches and apples (I use 3 peaches and 1 apple)
  • 1/8 c. packed brown sugar
  • 1 1/2 T. flour
  • 1/2 tsp. lemon juice
  • 1/4 tsp. lemon peel
  • 1/4 tsp. ground cinnamon


  • 1/2 c. flour
  • 1/2 c. sugar
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/2 egg, lightly beaten (I lightly beat a whole egg and use approx. 1/2 -3/4 of it)
  • 1/4 c. butter, melted and cooled
  • Vanilla Ice Cream, optional

Place peaches and apples in a greased, shallow baking dish.  (I found that a glass loaf pan works well.  Perfect size and decorative.)

In a small bowl, combine the brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine the flour, sugar, baking powder, salt and nutmeg.

Stir in the egg until the mixture resembles small, coarse crumbles.

Sprinkle over the peach and apple mixture.

Pour melted butter evenly over the coarse crumbles.

Bake at 375 degrees for 40 minutes.  Serve with ice cream.  Yields 5-6 small servings.

Perfect Pumpkin Roll

This lovely pumpkin recipe is from the very talented Talitha at Love, Pomegranate House.  Here is her site:

Perfect Pumpkin Roll

Fall is definitely in the air and it is time that I start baking some delicious foods containing pumpkin, cinnamon, and/or apples! You may not know this, but I have something of a sweet tooth. In fact, I think my tooth is made out of sugar. I love desserts {the proof is in my Pinterest boards. There are about 5x as many pins under my “Sweet Treats” board! Or in my recipes I’ve posted about: most being desserts!} So with autumn settling in and beginning to change the leaves from green to burnt orange, I bought my first can of pumpkin to make this perfect pumpkin roll. I say first because I expect there will be MANY more cans bought and used around here!

Perfect Pumpkin Roll
Servings: 12 slices
Cake Ingredients:
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2/3 cup canned pumpkin
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • powdered sugar (to sprinkle on towel)
Filling Ingredients:
  • 1 pkg (8 oz) cream cheese, softened
  • 6 tbsp butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Line 15×10-inch jelly-roll pan {I don’t have one so I just used a 9×13} with parchment paper and grease and flour the paper. Sprinkle a clean kitchen towel with powdered sugar.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl with an electric mixer, beat eggs, sugar, and vanilla until smooth. Add in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan.
3. Bake for 13 to 15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end {roll the hamburger way, not the hotdog way. Anyone else remember this!?}. Cool completely on a wire rack.
4. Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Carefully un-roll cake and spread filling over cake. Re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Adapted from Sprinkle Bakes
Perfect Pumpkin Roll
I was a little worried while I was making this that my pumpkin roll would fall apart during the roll/un-roll parts, but it didn’t! And, if you follow these instructions it won’t fall apart for you either. It really works! As you can see, mine got a few cracks but that just dispersed the yummy filling better!

This perfect pumpkin roll was just that… perfect! And it was so moist and delicious! Just the taste of fall I wanted!

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies
1 stick (1/2 cup) margarine

1/2 cup shortening
1 cup white 
1/2 cup light 
brown sugar
3/4 cup unsweetened pumpkin puree
1 large 
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp 

Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen 

Lemon Yogurt Blueberry Scones

My family and I recently visited Blueberry Haven Farms located just outside of Auburn, AL and picked like mad hatters. We ended up with 2 1/2
gallons of this beautiful fruit. This of course does not include the 1/2 gallon that was devoured along the picking route…one must keep up ones strength while exerting all that energy you know! This is a recipe that I came up with to celebrate the deliciousness of this fine berry!  Note that you may choose to use a heavier sugared glaze than this recipe denotes.  It’s all a preferred taste.  We have used a glaze of lemon infused honey for a topping in lieu of the sugar as well.  Its quite yummy!

Lemon Yogurt Blueberry Scones

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • Zest of one lemon (zest of orange is just as great!)
  • 5 tablespoons unsalted butter, cubed, cold (I freeze mine for 1/2 hour before)
  • 1/2 cup of cream or 1/2 & 1/2
  • 1/2 cup yogurt (Greek is wonderful)
  • 1 tsp. vanilla
  • 1 cup blueberries, fresh or frozen


  • 1 Egg
  • 1 T. cream or milk
  • Sugar

Preheat oven to 400 degrees F.  Line a sheet pan with parchment paper.

In a large bowl sift together the flour, baking powder, salt, sugar, and lemon/orange zest.   Add the cubes of cold butter, cutting in using a pastry cutter or fork until the mixture is grainy.

In a small bowl, stir together the yogurt, cream and vanilla until combined.  Add this to the flour mixture and mix until the mixture just starts to come together.  Do not overmix.  Gently fold in the blueberries.  Form into a ball and then use your hands to flatten the mixture into a circle about 1 to 1 1/2 inches thick.  Using a pizza cutter or knife, slice the flattened mixture into triangles (like you would a pizza) and place on a parchment paper lined pan.

Create an egg wash by whisking egg and milk together.  Brush over the top of each scone.  Sprinkle with sugar.

Bake until golden, about 15-20 minutes.  Transfer to a wire rack to cool.


And let them eat cake…

I wanted to tackle a common baker topic that can be problematic for some, seriously aggravating for most.   I’m including myself in the latter group.  Cooking in general is a passion of mine and I am a serious addict of the differing food networks featuring such shows as Chopped and Everyday Italian.  Recently however, I’ve fallen head over heels for baking programs.  My favorites?  Cupcake Wars and Last Cake Standing.  I can practically smell the baking in their kitchens and I’m intrigued by the amount of creativity and artwork that is involved to produce such an award-winning sweet.  This has inspired my own creative juices and a bakefest has begun in my own kitchen.  One of the very common problems that I referred to earlier in my post is what I like to call “Cake Olympus”.  This is a cake that stubbornly refuses to rise in an even pattern.  The middle of the cake looks like a mountain with the edges a surrounding valley.  After checking and re-checking my leavening ingredients, I decided to enlist the help of a great baker and cake decorator, dear Aunt Charlene.  I was happy to learn that this is a common problem and she had come up with a very easy solution.  The sides of the pan get hot and cook the cake around the edge before the middle gets as warm as the sides, so the middle keeps rising while the sides are cooked through first.  Take an old towel, cut into 1″ strips.  Wet it and wrap around the outside of your pan, pinning it together at the ends.  This keeps the side of the pan cooler so the cake will bake even…eliminating the middle rising faster than the edges.  The towel strips can be washed and reused each time you make a cake. 

Here’s to your sweet and successful baking project,


Crustless Low Carb Pumpkin Pie

15 oz can of Pumpkin
3 eggs
3/4 cup Splenda Sugar Blend for Baking (not from the small packets)
1/2 tsp. salt
1 tsp. cinnamon
1 3/4 tsp. pumpkin pie spice
3/4 cup cream
Mix all ingredients together. Pour into a well sprayed pie pan. Bake at 350 degrees for 30 to 40 minutes. Cool.