Spoils of My Garden

 I have spent the last few weeks preserving....for what? I don't know, the winter I guess. I am so sick of it, but not sick enough to throw all the tomatoes, peaches, pears, raspberries, onions, in the trash. Sometimes I wish I were heartless and could just throw out perfectly good produce, because it becomes hours and hours of work. I could not, would not bottle the produce this year, so I decided to freeze everything and I will say it was 10,000 faster and 5,000 times less messy!

From left to right, back row first... tomatoes (roasted, then frozen), "sugar peaches" (our favorite, peel, slice, treat with 'fruit fresh', add sugar...freeze), pear sauce (an invention of mine this year...we'll see if it works out), and raspberries (mashed and frozen for smoothies or ice cream sauce).

This is how I feel looking at my fruit trees and garden and imagining all the work I have ahead of me.

"It seemed like a good idea at the time."

Yummiest Cake

If you are looking for a easy and unique (semi-fancy) dessert for dinner tonight or maybe for your wedding next week, look no further. This Swedish Almond cake has been to so many of our family parties, everyone is claiming it as their own invention. We shamelessly stole it from my cousin Shauna who is an amazing naturally talented cook. I served it to book club who asked me to post it maybe 3 months ago (sorry but thanks for the reminder Amanda) and then my other cousin and I made a zillion for a family wedding last month. And I still could eat an entire sheet pan. Who couldn't? And don't be dismayed by all the butter on the counter. Our cakes served at least a dozen guests.....ok hundreds.

I suggest you make this cake one of your go-to memorized recipes to impress your mother-in-law next time you are staying at her house. Tell her you will whip something up for dessert. Then use no notes and say you just thought of it or tasted it at a little Swedish cafe and wanted to try it yourself. I swear I am going to do that. Start memorizing. Your sneaky little secret is safe with me.

Swedish Almond Cake:

1 c flour

1 c sugar

1 stick butter, melted

1 t. almond extract

2 eggs

Mix together. Pour into a regular pie tin. 350 degrees for 30 minutes. You don't need to grease the pans. I am pretty sure there is enough butter in the cake.

3 times the recipe in a jelly roll sheet pan for a big crowd (or wedding).

So good to serve warm. Top with mixed berries and whipped cream.

Then eat the leftovers for breakfast with or without the fruit and cream....

Enjoy!

Pumpkin Cheesecake

As promised (book club), here is my pumpkin cheesecake recipe. An old friend named Jenn made this for us one Thanksgiving probably 10 years ago and still, every year when the weather starts to chill and Halloween comes to a close, the husband and I start to crave this cheesecake. Here is the catch...I don't like cheesecake (I mean everyone likes cheesecake, but I can turn it down, unlike many other confectionaries) and I don't like pumpkin pie, but somehow this combo is irresistible to us. Oh, and it is the easiest, fool-proof cheesecake I've ever baked. So, try it out this Thanksgiving or any old Wednesday when you need some comfort. (I hear Oprah and the words 'emotional eater' in my head when I say that). I am not going to tell you what I have for breakfast the day after Thanksgiving!

I think I will start a recipe segment, cooking is right brained, yeah?....and share any good recipes I try and love...bon appetite!

Crust: 1 1/2 c. graham cracker crumbs

1/4 c. sugar

1/3 c. butter

Combine. Press into 9" cheesecake pan and half way up the sides. Bake 350 6-8 minutes. Don't let it brown. Remove and cool.

Cheesecake: 1 c. sugar

1/4 c. brown sugar

16 oz. can of pumpkin

1 1/4 t. cinnamon

1/2 t. nutmeg

2 eggs

3 pkgs cream cheese (softened)

5 oz. can evaporated milk

2 T. cornstarch

Beat cream cheese, sugar, br. sugar until fluffy. Beat in pumpkin & eggs & milk. Add cornstarch, cinnamon, nutmeg. Beat well. Pour into crust. Bake 350 55-60 minutes until edge looks set.

Topping: 1 t. vanilla

2 c. sour cream (room temperature)

1/4 c. sugar

Combine in a small bowl. Spread over warm cheesecake. Bake for 5 minutes more. Cool on rack. Chill for several hours or overnight.