Recipes – Page 2 – Peach Pear Plum Cafe

Turkey Cranberry Pinwheels

Posted on October 8, 2017 by peachpearplumcafe

As we enter into October I have started to long for fall foods. And not just your traditional pumpkin flavors but those amazing Thanksgiving flavors of turkey and cranberry. It is such a lovely combo that I just had to make these delicious pinwheels. Trust me you’ll love them!

Ingredients

6 oz whipped cream cheese

½ cup of avocado cilantro dressing

2 lbs of Turkey meat

1 container of sprouts or spinach

10 large flour tortillas, spinach tortillas or flat bread

1 cup of dried cranberries

ClingWrap

Directions

Mix together the whipped cream cheese and dressing until well blended.

Made with yogurt
Layout the tortilla and spread the cream cheese dressing leaving ½ inch clear from the edge.
Sprinkle the dried cranberries evenly across the cream cheese dressing.
Lay the sliced turkey meat across the tortilla leaving a one inch area open (this is so the turkey isn’t wasted and sticks out the end when wrapping). You can do one layer or more.
Spread your choice of sprouts or spinach over the sliced meat.
Carefully roll your tortilla tightly starting at the opposite end of the one inch opened area.
Wrap the rolled tortilla tightly in cling wrap and place in the frig for about one hour before slicing and serving.

A nice, healthy snack or lunch item to satisfy the taste buds.

Add your favorite dressing to the cream cheese to make it your own. I’ll be trying honey mustard dressing next.

You can also leave it as a wrap and enjoy. I highly recommend adding pecans or walnuts to give it some crunch and extra flavor. Thanks for reading and that it was everything you were hoping for! 🙂 You can check out my sweet potato casserole dish that would pair well with this recipe.

Katie

Mama’s Sweet Potato Casserole

Posted on September 26, 2017 by peachpearplumcafe

There is nothing like moms cooking. This dish is a Thanksgiving family tradition. My mom always brought the sweet potato casserole to our large family gathering among other dishes. This sweet and crunchy recipe pairs well with turkey or ham and of course some cranberry sauce. With the small addition of marshmallows on top, I’d say its perfection.

Ingredients

Sweet Potato Mix

3 to 4 cups of sweet potatoes, cooked and mashed

1 cup sugar

8 tbsp butter (room temp)

½ cup evaporated milk

1 tsp nutmeg

1 tsp cinnamon

Topping

4 tbsp butter melted

1 cup brown sugar

½ cup flour

1 cup chopped pecans

Directions

Rinse/wash sweet potatoes before placing in a large pot on the stove. Bring sweet potatoes to a boil and turn to medium/low heat. Leave them to cook for at least an hour (until your fork and easily penetrate the sweet potato. (I use 4 to 5 medium sized sweet potatoes)
Drain the hot water. Using a cutting board, place each sweet potato on it to peel. Use the fork to hold the sweet potato still while you slice and peel each sweet potato. Place sweet potatoes in large mixing bowl.
Add in the butter and sugar. Using a masher, mash the sweet potatoes until ingredients is well blended.
Add in the evaporated milk, nutmeg and cinnamon and mix again.
Spray your baking dish (9x13in) with butter. Add in the sweet potato mix. Smooth it out and place to the side.
Preheat oven to 350 degrees.
To make the topping, melt butter in a small pot on the stove. Once melted, add in the pecans, brown sugar and flour. Mix well with a small spoon.
Sprinkle the topping onto the sweet potatoes.
Bake in the oven for 40 minutes.
When time is up, take the casserole out of the oven and sprinkle marshmallows on top.
Change the oven settings to broil and place casserole back in the oven for 5 minutes (watch carefully so that you don’t burn the marshmallows).
Remove when completed and let cool before serving.

Hope you enjoy!

Thanks mom for sharing your delicious sweet potato casserole dish. It brings back many fun childhood family memories. And tasty ones 🙂

Katie

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What’s your favorite dish that your mom always made?

Chocolate Pound Cake with Orange Glaze

Posted on September 23, 2017September 23, 2017 by peachpearplumcafe

With just a few tweaks I made my grandmothers chocolate pound cake with a bit of a Florida twist. Florida oranges with a delicious chocolate cake, so good. You just can’t go wrong with a chocolate cake and orange glaze. It’s sweet yet tangy all in one bite. Another refreshing recipe just for you. I’m so grateful for a grandmother who shares her recipes, and this is one for the books. The recipe book that is.

Ingredients

Pound Cake:

3 sticks of unsalted butter (room temp)

3 cups sugar

5 eggs

3 cups of all purpose flour

1/2 tsp baking powder

1/2 tsp salt

4 tbsp. cocoa powder

1 cup of gran. sugar

1 tsp vanilla extract

Orange Glaze:

1 tbsp. fresh orange juice

1 tsp. orange extract

1 – 2 cups of confectioners sugar

Candied Orange Peel

1 Orange

1 cup of water

1 cup whole milk

Instructions

1. Cream the butter and sugar in a large mixing bowl.

2. Add in eggs one at a time and beat well after each egg.

3. Sift the rest of the dry ingredients into a large bowl.

4. Scoop and dump in sifted dry ingredients (a cup at a time) and pour in milk (1/4 cup at a time) by alternating them. Blend well after each addition.

end result of dry ingredients and milk mixing

5. Add vanilla extract and beat well.

6. Grease tube pan or bundt pan with butter (or shortening) and if you’d like, dust it with cocoa powder (or flour).

buttered pan

butter and cocoa powder on pan

7. Preheat oven to 350 degrees.

8. Add in the blended ingredients using a spatula and bake for 70 to 75 minutes.

9. While the cake is baking, peel the skin off of an orange. Slice the peel into thin strips.

10. Heat 1 cup of water in a pot on the stove. Add in sliced orange peel and simmer for about 15 minutes.

11. Add in a little more than 3/4 cup of sugar and stir. Continue to let simmer on medium low heat until the sugar dissolves. Stir occasionally so that it stays a simple syrup instead of caramel.

12. Drain the orange peels using a metal strainer and spread the peels out onto parchment paper on a pan.

13. Sprinkle the orange peels with the remainder of the sugar.

14. When the cake is finished baking, let it stand and cool before removing it from the pan.

15. Preheat oven to 200 degrees F. Place orange peels in the oven for one hour. The candied orange slices should be hard and dry when finished baking (set them aside for later).

16. Whip together the orange extract, orange juice and confectioners sugar until you get a nice smooth glaze that is easy to pour but thick enough to not run off the cake.

17. Cut off the end/bottom of the pound cake so that it sits perfectly on the cake stand or large dish and let it finish cooling. Then carefully drizzle the glaze over the top of the cake.

18. Sprinkle candied orange peel over the top of the cake.

19. Slice, serve and enjoy!

Hope you enjoy a Florida twist on an Alabama favorite family recipe. What is your all time favorite recipe from grandma?

Katie

Thanks for sharing your delicious chocolate pound cake recipe Bigmama! I love that family recipes can be passed down from generation to generation.

Pumpkin Pie Scones

Posted on August 25, 2017May 16, 2018 by peachpearplumcafe

This scone recipe is based off of one of my all time favorite pumpkin pie recipes. A pie recipe that does not require a crust. It’s a simple yet delicious recipe. The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite. Smelling them bake in the oven is just such a glorious aroma. My mouth waits in anticipation each time I bake them. To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones. They pair so well together. Hope you enjoy.

I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe. It has been so much fun to modify and play around with this new pumpkin scone recipe.

Dry Ingredients

2 cups flour (sifted)
1 tbsp baking powder
⅓ cup brown sugar
¼ cup sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp orange peel
2 tsp pumpkin pie spice
⅛ tsp salt

1 stick of frozen butter grated

Wet Ingredients

1 tbsp vanilla extract
1 egg
½ cup pumpkin puree
1 tbsp honey
¼ cup heavy cream

Brown Sugar Topping

¼ cup brown sugar
¼ cup quick-cooking oats
1 tbsp softened/melted butter

Instructions

Preheat oven to 400 degrees
Line a baking sheet with parchment paper.
In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend it into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
To make the topping, melt the butter carefully in a pan on the stove. Add in the brown sugar and oats and mix well.
With your fingers, press in a decent amount of the topping onto each scone.
Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
Remove from the oven and allow to cool before enjoying.

What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season. It’s hard not to think of autumn without pumpkin. One of my favorite pumpkin pie recipes is crust-less. That’s right, no crust. Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness. That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.

Katie

Raspberry Scones with Lemon Glaze

Posted on August 8, 2017May 16, 2018 by peachpearplumcafe

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it! It is a refreshing treat in this Florida heat. The lemon glaze compliments the raspberry scone so well. It’s that sweet yet sour flavor that is just a breath of fresh air. So if you are looking for something to heighten the taste buds, this is it!

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

Raspberry Curd (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

Instructions:

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Prep table area with a sprinkle of flour and cutting blade.
Puree raspberries in a food processor.
Zest 3 to 4 lemons.
Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.
Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl. Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.
Remove from heat and whisk in the butter.
Strain the curd filling by pushing it through the strainer into a glass bowl. This way you have less seeds in the curd.
Press plastic wrap directly onto the surface of the curd so there won’t be a skin later. Then refrigerate until it is chilled.
In a large bowl, sift the flour, brown sugar, baking powder, and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, sour cream, and raspberry curd.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Sprinkle in the fresh raspberries.
Carefully spread the raspberries throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
Bake scones for 14 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie