Name: Cherry pie filling
Cook time: 20 min
Total time: 20 min
Ingredients: 4 pounds Bing cherries (pitted); 1 to 1 1/2 cups granulated sugar; 1/4 cup lemon juice; 2 tablespoons cornstarch; 1/4 cup warm water

Homemade Cherry Pie Filling

June 15, 2018 by Jessica Robinson 14 Comments

Make this delicious Homemade Cherry Pie Filling this summer. So easy to make with only a few simple ingredients!

With all that I make from scratch, can you believe that I’d never made cherry pie filling before? Crazy, right? Well, not anymore. Making cherry pie at home could not be easier with this amazing little kitchen gadget- cherry pitter on Amazon and in no time flat was making delicious homemade Cherry pie filling. I work over a Pyrex liquid measuring cup, pitting cherries right over the cup. Then tossing the pitted cherries into a large pan. Place your hand over the pits and gently pour any cherry juices into the pitted cherries. We want to keep these yummy juices!

Let the cherry pie filling cool completely before you place into your unbaked pie shell. For one of the very best pies, try making it in a cast-iron skillet. You’ll bake it very similar to the Blueberry Skillet Pie I did, but the just until the pie is golden because your pie filling is already cooked. Let the pie cool completely before slicing or you’ll have a gooey mess. Cooking a pie in a cast-iron skillet will give you the most amazing pie crust, perfectly cooked. If you’re results comes out like mine, you’ll probably never cook a pie in a regular pie dish again! Hope your summer is going well and everyone is prepping for kiddos to go back to school. I know I’m VERY ready for mine to go back!

What thickens pie filling?

With this pie filling and my Southern Fried Apple Hand Pies I use cornstarch. But with many of my fruit pies, I tend to prefer instant tapioca. It’s such a great product if you’ve never tried it, you definitely should!

Can you freeze homemade cherry pie filling?

Absolutely! Make it ahead of time, let cool to room temperature and place in plastic, freezer safe storage containers. Seal the containers and be sure and label the with the date and contents.

Do you love my recipes? I’d love to hear from you! If you have a moment, please leave a star rating.

5 from 5 votes

Cherry pie filling

Homemade cherry pie filling is simple to make and oh so good!

Course Dessert

Cook Time 20 minutes

Total Time 20 minutes

Author Jessica Robinson

Ingredients

4 pounds Bing cherries pitted
1 to 1 1/2 cups granulated sugar
1/4 cup lemon juice
2 tablespoons cornstarch
1/4 cup warm water

Instructions

Pit the cherries over a glass liquid measuring cup. Place pitted cherries into a deep frying pan. Place your hand over the pits and pour any excess juices into the pan.
Cook the cherries over medium heat. Add the sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally. Add the corn starch into warm water to dissolve. Stir into the cherry mixture. Cook over medium to high heat to thicken. Stir constantly with a wooden spoon.
Let cool completely before putting into the pie shell.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Blueberry Skillet Pie with Flaky Crust

June 13, 2018 by Jessica Robinson 20 Comments

Blueberry Skillet Pie with Flaky Crust is so easy to make and perfect for summer. Baking a fruit pie in cast iron has never tasted so delicious!

Have you ever baked a pie in a cast iron skillet?

Everyone has been asking me how I made this amazing Blueberry Skillet Pie with flaky crust. Well, I’m going to tell you! My dad bought me a few Lodge cast-iron skillets for Christmas and I love them. My dad has always bought things that are practical and that you can really use as gifts. He’s a very smart man! Nothing better than baking and cooking just like your grandmother did. There was a reason her cooking was so darn good!

Each Sunday afternoon we stop at the farmers market in Colfax. This is by far one of my favorite farmers markets in North Carolina. Farm stand after farm stand stocked with fresh produce, berries and locally produced or made products- which I love! Wild blueberries were in the peak of the season and I picked up a bunch. I asked the grower if I purchased a full flat if they would give me a discount, and they did. That’s less berries to sit in the hot sun for them, money directly into the farmers pocket and plenty of berries for me to bake pies or make homemade jams. These little babies are packed full of flavor, along with nutrients to keep a healthy body. Our freezer is stocked up with plenty of these delicious blueberries. But, before stocking the freezer, I made probably the best pie I’ve ever made thus far. Seriously, if you’ve never made a pie in a cast-iron skillet, the time is now!

5 from 8 votes

Blueberry Skillet Pie

Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 to 8 servings

Author Jessica Robinson

Ingredients

9- inch Lodge cast-iron skillet
pie dough double crust
1 teaspoon canola oil
4 to 5 cups fresh wild blueberries small ones have more flavor
1 to 1 1/2 cups granulated sugar
1/3 cup instant tapioca
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg

Instructions

In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel.
Roll out the bottom round of the pie dough. Gently place into the skillet. Trim the edges with kitchen shears. Keep your pie dough cold and try to not overwork it. This will ensure it is flaky.
Add your blueberry filling.
Roll out the top round of the pie dough. Gently place it on top of the entire pie. Trim the edges if necessary. Roll under the crust edges and pinch with your fingers. Slice a few air holes in the top center of the pie. Brush with egg wash and sprinkle with granulated sugar.
Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling. (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
Let cool completely before slicing.

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

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Blood Orange and Brown Sugar Grilled Chicken

May 25, 2018 by Jessica Robinson 53 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CelebratorySips #HenrysHardSparkling #HenrysSparklingSips #CollectiveBias

Blood Orange and Brown Sugar Grilled Chicken is a flavorful addition to your favorite salad or placed on a fresh roll. This juicy chicken pairs well with Henry’s Hard Sparkling Water for a delicious lunch or dinner.

I’ve been eating healthier and hitting the gym hard to try and lose more weight! So I love that Henry’s Hard Sparkling Water has only 88 calories and no sugar. It’s a great tasting, low carb beverage with no artificial colors or flavors. It gives me a way to sip on an alcoholic beverage without all the added calories and additives. Because, let’s be honest, we still have to live life, but everything in moderation. Being so tasty and with less calories, Henry’s Hard Sparkling Water fits into my lifestyle perfectly!

Henry’s Hard Sparkling Water offers consumers the lowest calorie option when looking for spiked sparkling water. It has as much alcohol as a beer, but without as many calories and no sugar.

With so many great flavors available in the variety pack, including the new Strawberry Kiwi flavor that is only available in the variety pack, you’ll want to be sure and try them all! Such great flavors, including Lemon Lime and Passion Fruit (that’s probably my favorite!).

Get your grills ready for this amazingly moist and flavorful chicken! You’ll have a delicious homemade dinner done in no time flat! Serve this grilled chicken on a hearty roll, place in a wrap, or slice and put in your favorite salad.

How do I marinate chicken?

It’s so simple! Just throw all of the marinade ingredients into a large plastic zippable storage bag and press around with your fingers. Flatten the chicken a little, then toss it into the marinate. Place the bag into the refrigerator for 4 hours and up to 24 hours. The longer you let it sit, the more moist and flavorful the chicken will become.

You’ll find Henry’s Hard Sparkling Water with the beer and wine.

Thanks for stopping by and taking a look at all my recipes! Let me know what you think about this chicken and what you’re doing to stay fit this summer!?

If you love this recipe, I’d love to hear from you and if you could kindly leave a star rating, I’d greatly appreciate it!

4.97 from 27 votes

Blood Orange and Brown Sugar Grilled Chicken

Get grilling this summer with this delicious Blood Orange and Brown Sugar Marinated Grilled Chicken! It's great on a crunchy roll or sliced and added to your favorite salad.

Course Lunch, Main, Summer Grilling

Cuisine American, Southern

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 people

Author Jessica Robinson

Ingredients

1/4 cup blood orange infused olive oil
1/4 cup balsamic vinegar
1/4 cup brown sugar
2 tablespoons honey
1/4 cup Whisky or Bourbon
1 tablespoon onion powder
1 teaspoon garlic powder
2 tablespoons Djion mustard
salt and black pepper to taste
2-3 pounds boneless skinless chicken breasts

Instructions

In a large plastic zippable storage bag , add the olive oil, balsamic vinegar, brown sugar, honey, whiskey, onion powder, garlic powder, mustard, salt, and pepper. Push around with your fingers on the outside of the bag to combine.
Place each chicken breast into a plastic bag or in between plastic wrap and flatten slightly with a rolling pin or a meat tenderizer.
Add the flatten chicken breasts to the marinate. Marinate in the refrigerator for 4 to 24 hours. The longer you marinate, the more flavorful and moist the chicken will be.
Preheat your outdoor grill to medium to high. Use tongs to place the chicken on the grill. Drizzle with more marinate. Cook on each side about 6-7 minutes, or until you have good grill marks and the chicken is cooked all the way through.

Angel Cake Berry Trifle Sundae

May 15, 2018 by Jessica Robinson 48 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySummerSweets #CollectiveBias

Are you ready for summer as much as I am? Get ready for enjoying every moment of summer with my Angel Cake Berry Trifle Sundae.

This beautifully layered ice cream sundae has simple ingredients and you’ll love the flavors! Featuring Blue Bunny Vanilla ice cream and Reddi-Wip.

I mean, doesn’t this look good?! And believe me, super simple to make with only a few ingredients. You’ll be enjoying summer by the pool or on the patio watching the sun set in no time flat! Unleash the joy the summer and lick every single bite of this delicious goodness!

We’re kicking off summer with my Angel Cake Berry Trifle Sundae treats and enjoying some quiet time as a family. That’s every farmgirl’s dream.

Reddi-wip is made with Real Cream, add a little, enjoy a lot! Like I always say, everything in moderation! And, if I’m going to indulge, I’m going to have the real thing! We make sure the fridge is stocked with Reddi-wip at all times. Because, as a farmgirl, born and raised, I love that it’s a real dairy product!

Blue Bunny lets you give into fun, and delicious ice cream! I’m absolutely in love with all the flavors that they offer!

For more inspiration and recipes, be sure and visit their website!

How to create a Angel Cake Berry Trifle Sundae:

First, mix one package of instant lemon pudding and 2 cups cold milk. Whisk together, cover with plastic wrap and refrigerate for 30 minutes or more.

Cut up small squares of Angel Food Cake. I found this loaf style Angel Food Cake at Walmart. It’s perfect for this particular dessert!

Simply layer your ingredients, starting with the prepared lemon pudding. Then a few pieces of Angel Food Cake, fresh berries, Blue Bunny Vanilla ice cream, and Reddi-wip. Continue this process until you have filled your dessert cups.

Layer your ingredients and you’ll be able to see that on the outside of your glass dessert cups. SO pretty!

You’ll find Blue Bunny ice cream in the frozen section at Walmart! So while you are shopping for your groceries, be sure and pick up a few different flavors, because there are SO many delicious options to choose from! Don’t forget to stock your freezer, so you can enjoy the goodness all summer long. Find Reddi-wip in the dairy section at Walmart.

Looking for other great ideas for ice cream treats?! Be sure and check out my Homemade Cookie Ice Cream Cookie Sandwiches. You make a homemade chocolate chip cookie and add Blue Bunny ice cream, any flavor you desire. Wrap them up in little plastic sandwich baggies and plop in the freezer for a quick treat any time you’re craving something frozen! The entire family will be raving about these!

I’d LOVE to hear from you. If you try my recipe, please leave a review with a star rating! Thanks so much for stopping by!

5 from 28 votes

Angel Cake Berry Trifle Sundae

Are you ready for summer? Get ready for enjoying every moment of summer with my Angel Cake Berry Trifle Sundae.

Course Dessert

Cuisine American, Southern

Keyword Angel Berry Trifle Sundae, Ice cream sundae

Prep Time 10 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

1 box instant lemon pudding mix 3.4 ounce
2 cups whole milk cold
Blue Bunny Vanilla ice cream
Reddi-wip
fresh raspberries
fresh blackberries
fresh strawberries
fresh mint for garnish optional
Angel Food Cake loaf cut into small squares

Instructions

In a medium bowl, whisk together the pudding mix and cold milk. Cover with plastic wrap and place in the refrigerator for a least 30 minutes.

To create Angel Berry Trifle Sundae

Layer ingredients; spoon a tablespoon of prepared lemon pudding, a few pieces of Angel Food Cake, Blue Bunny Vanilla ice cream, fresh berries, and Reddi-wip. Continue this process until you have filled your dessert cups.
Top the sundae with Reddi-wip, fresh berries, and fresh mint if desired. Enjoy immediately.

Southern Fried Apple Hand Pies

April 28, 2018 by Jessica Robinson 27 Comments

These Southern Fried Apple Hand Pies are easy to make using either homemade or store bought pie crust or biscuit dough. Make them the day before and fry them up fresh in the morning for a wonderful treat!

What is a hand pie?

When we moved to North Carolina, a local gentleman asked me to make something called “Apple Jacks.” These yummy Southern Fried Apple Hand Pies are small pieces of dough with a dollop of apple filling, then crimped and fried. They are an old-fashioned tradition here in the South. Fresh out of the fryer, they are beyond delicious.

Do I have to make homemade pie crust?

I make them using homemade pie crust. But if want to fuss with homemade crust you can use Pillsbury refrigerated biscuit dough or refrigerated pie crust. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. But, I think you’ll love them with the pie crust. Years ago, when ladies made these, they certainly were not using store-bought crusts. First off, they likely did not have the disposable income that many of us have today nor did they have access to convenience products such as these. Traditionally, making these sort of apple pies, they would have used dried apple pieces, mixing those with water, sugar and cinnamon to make sort of an thick apple sauce.

Find my homemade pie crust recipe on Old Fashioned Blackberry Pie post.

What type of apples are good for hand pies?

I personally love a combination of Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.

Can I make the pies ahead of time?

Absolutely! I make them the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the fridge. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.

You can even freeze them. Thaw in the fridge, uncovered. If you leave them covered with plastic wrap after being frozen, they end up with too much condensation. So just remove the plastic wrap and they’ll thaw perfectly overnight.

Make a big batch of the apple filling and let it cool completely. You can even make this a few days ahead of time to save time! I like to make it the night before I assemble apple hand pies, so it’s completely cooled and ready to go!

As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Cover them loosely with plastic wrap and get that tray in the fridge right away! You’ll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust!

I’d love to hear from you!! Please leave a star rating in the comments and let me know how you loved these hand pies!

5 from 19 votes

Southern Fried Apple Hand Pies

Prep Time 30 minutes

Cook Time 3 minutes

Total Time 33 minutes

Servings 12 pies

Author Jessica Robinson

Ingredients

Pie filling:
5 medium/large apples Honeycrisp
3 tablespoons unsalted butter
2 tablespoons brown sugar
1/4-1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Homemade pie crust or biscuit dough

Instructions

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar and sugar while they cook. Stir with a wooden spoon occasionally, making sure they do not burn. Sprinkle with cornstarch once they are almost done and let cook to thicken the apples and juice.
Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
These are best served warm.

Strawberry Rhubarb Pie Recipe

April 25, 2018 by Jessica Robinson 7 Comments

Looking for Grandma’s Strawberry Rhubarb Pie Recipe and can’t find it?! Try my recipe using simple ingredients and homemade pie crust.

Can you freeze rhubarb?

Growing up, rhubarb grew along the entire edge of our vegetable garden. We picked rhubarb, washed, cut, and froze it all the time. Yes, you can freeze rhubarb! That way it stays fresh and you’ll have a freezer full to do what you want, jams, pies, etc.

Now that we’re in North Carolina, rhubarb, unfortunately doesn’t grow in our area. But, luckily there’s quite a few transplanted Yankees and some of the grocery stores carry it!

Strawberry season has arrived, so I thought what better way to celebrate these sweet, juicy beauties that to make a Strawberry Rhubarb Pie! Strawberries are plump and so sweet right now!

If you’re looking for a homemade pie crust recipe, you’ll find it here:

Homemade Pie Crust Recipe

Don’t feel intimidated by homemade pie crust. It’s really not that hard. Just keep your ingredients cold and don’t over work the dough. It’s as simple as that! Don’t you just love a pretty lattice crust?! I put a braid down the center of the pie for a little something extra. But still simple.

Baking a pie in cast iron:

Have you ever baked a pie in cast iron? Don’t be afraid, it’s quite simple! Just spray the bottom of your cast iron with some cooking spray or rub a little canola oil on with a clean paper towel. Then add your bottom crust, filling, top crust, egg wash, and bake. Simple! The bottom crust comes out perfectly. After you eat the pie, simply wash the pan, dry, and oil.

If you love this Strawberry Rhubarb Pie be sure and check out my other great recipes!

Strawberry Rhubarb Lemonade

Homemade Strawberry Lemonade

Old Fashioned Strawberry Shortcake

Do you love my recipes?! Be sure and leave a comment with a star rating! I’d greatly appreciate it and love to hear from you!

Make this delicious homemade Strawberry Rhubarb Pie with lattice crust. #recipe #strawberryrhubarb #pie #castironrecipes #strawberries

5 from 4 votes

Strawberry Rhubarb Pie Recipe

Looking for Grandma's Strawberry Rhubarb Pie Recipe and can't find it?! Try my recipe using simple ingredients and homemade pie crust.

Course Dessert, Desserts

Cuisine American, Southern

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10 people

Author Jessica Robinson

Ingredients

4-5 cups sliced strawberries
6-7 stalks rhubarb sliced about 1-inch thick
1/3 cup instant tapioca
1 cup granulated sugar adjust based on how sweet your strawberries are
2 tablespoons lemon juice
Sprinkle of ground nutmeg
Homemade or store bought pie crust

Instructions

Combine the strawberries, rhubarb, sugar, lemon juice, and instant tapioca in a large bowl.
Lightly Grease the inside of a 10 or 12-inch cast iron skillet. Place your bottom crust, and trim your edges. Add the strawberry and rhubarb mixture. Add the top crust. Roll under your edges and pinch the crust with your fingers or a fork. Gently brush with egg wash and sprinkle with granulated sugar. Place the pie on a half sheet pan lined with parchment paper.
Bake in a preheated 400 degree Fahrenheit oven for about 1 hour. Let cool completely before slicing.

Blackberry Raspberry Lemonade

April 22, 2018 by Jessica Robinson 25 Comments

Summer is almost here and we’ll be sitting on the patio sipping this refreshing Blackberry Raspberry Lemonade.

How do I make homemade lemonade?

Have you ever made homemade lemonade? It’s so easy to do and you’ll love that it has simple ingredients and no preservatives.

It’s simply adding granulated sugar to hot water so it dissolves and mix that with lemon juice. Below, I added berry juices to create a Raspberry Blackberry Lemonade.

You can either grown your own berries or buy from a local farmer. Ask a farmer if you buy a full flat of berries could you get a discount. Usually they are more than willing! Freeze your berries right away in large freezer Ziploc bags to keep fresh! Then you’ll have ripe berries to use in all sorts of recipes all year long!

In the food industry they call frozen berries IQF, which means Individually Quick Frozen. This basically means they flash freeze berries and then put them into bags. This keeps them from sticking together.

How to make homemade Blackberry Strawberry Lemonade:

For homemade Blackberry Raspberry Lemonade, get yourself a hand food mill and a fine mesh strainer. Simply cook your berries in a little bit of water in a saucepan so they don’t burn and they’ll soften. You can crush them with a potato masher and then push through a fine mesh strainer. Discard the seeds and pulp. Dissolve granulated sugar in water, making a simple syrup and then combine everything. Add plenty of ice and enjoy.

Want to make this an adult drink? Add a little bourbon or white rum.

What do you love to make for picnics? This Blackberry Raspberry Lemonade is the perfect treat. Don’t you just love how pretty it looks in a drink dispenser?! I have to admit I’ve got quite the collection of drink dispensers. Maybe even an addiction to them! The life of a freelance recipe developer, lol!

Thanks so much for stopping by! Don’t forget to leave a review and comment on any recipes you’ve tried! I’d love to hear from you!

Don’t forget to try some of my other recipes!

Homemade Strawberry Lemonade

Lemon Pound Cake

Raspberry Oatmeal Crumble Bars

I’d love to hear from you! Leave a comment with a star review if you have a second!

5 from 16 votes

Blackberry Raspberry Lemonade

Wild black raspberries grew up the entire length of the driveway, intertwined into a stone wall my grandfather had laid on our farm, all the way to our pig barn. We picked them often during the summer and froze them. I love growing some of our own berries to use in desserts, jams and specialty drinks like this one.

Course Drinks, Summer Grilling

Cuisine American, Southern

Prep Time 20 minutes

Servings 8 people

Ingredients

2 cups fresh lemon juice
3 cups granulated sugar
3 cups water
1 pint blackberries
1 pint raspberries
Ice cubes
Fresh mint for garnish

Instructions

In a medium saucepan over low to medium heat, soften the blackberries and raspberries with about 1/2 cup of water. Cook them until they are very soft. Use a hand food mill or a fine mesh strainer to separate the juices and seeds. Let the fruit juice cool, and discard the seeds and skins. In a medium saucepan, dissolve the sugar in the water, making a simple syrup.
Pour the simple syrup, lemon juice, blackberry and raspberry puree into a 1-gallon pouring pitcher.

Old Fashioned Cream Puffs with Pastry Cream

March 28, 2018 by Jessica Robinson 34 Comments

Old Fashioned Cream Puffs with Pastry Cream are easy to make and require only a few simple ingredients. Airy pastry shells filled with a creamy pastry cream, topped with chocolate, maraschino cherries, and dusted with powdered sugar.

These delicious creations come straight from my grandmother’s kitchen.

Much of my talent was handed down from my grandmothers’ and my mom. Handmade talent runs deep in my family and my parents insisted I learn how to craft everything homemade, to be self-sufficient. One of the best creations my French Canadian grandmother made was Old Fashioned Cream Puffs with Pastry Cream.

I absolutely adored watching my grandmother, effortlessly working over her stove top whipping up hearty dinners, while fresh coffee peculates. The smells that came from her kitchen made your stomach growl. She is one of the reasons I’m so passionate about cooking and baking whatever I can from scratch. That doesn’t mean I don’t love a dinner out. But, it brings me such joy to grown our own vegetable garden, bake from scratch, and make homemade dinners. It’s a way of life that was handed down generations, along with family heirloom recipes. One of her most cherished delights is Old Fashioned Cream Puffs with Pastry Cream.

To make Pastry Cream:

Simply combine one package of instant vanilla pudding, almond extract, and 1 cup milk. Then fold together with the whipped heavy cream. My grandmother created this egg-less version of pastry cream, so it is easier to transport during hot summer months!

This mixture works great for Pastry with Berries. (a recipe from my cookbook: A Farmgirl’s Table)

It’s a shortbread crust with grandma’s pastry filling and topped with fresh fruit and/or berries. Perfect for all your summer entertaining!

Prepare ahead of time:

Prepare the cream puffs the night before your picnic. Place them on a half sheet pan, cover loosely with plastic wrap. Refrigerate overnight. Dust them with powdered sugar right before serving.

Be sure and check out more great recipes:

Old Fashioned Blackberry Pie

Raspberry Oatmeal Crumble Bars

Do you love all of my recipes? I’d LOVE to hear from you- please leave a comment with a star rating if you have a moment!

5 from 17 votes

Old Fashioned Cream Puffs with Pastry Cream

Straight from the kitchen of my grandmother.

Course Desserts

Cuisine American, French

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 cream puffs

Ingredients

1 cup water
1/2 cup vegetable shortening or butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs room temperature

Pastry Cream

1 (3.4 ounce) package vanilla instant pudding
1 cup whole milk
1 teaspoon almond extract
1 pint heavy whipping cream

Chocolate Ganache

3/4 cup semisweet chocolate chips
1 tablespoon butter
2-3 tablespoons heavy whipping cream
2 teaspoons corn syrup
maraschino cherries, mint leaf candies, and powdered sugar for garnish (drain the maraschino cherries)

Instructions

To make cream puffs, in a medium saucepan bring the water to a boil. Add the shortening or butter, and salt. Let the water return to a full boil and then remove from the heat. Add the flour, stirring until the mixture forms a ball and leaves the sides of the pan. Using an electric hand mixer on high speed, add the eggs one at a time, making sure to mix well between additions. The mixture will be very smooth and silky looking. Allow cream puff batter to cool completely.
Meanwhile, preheat the oven to 425 degrees F and line a half sheet pan with parchment paper.
Using two large tablespoon drop the batter in about 8 to 9 scoops on the prepared baking pan. (or use a cookie scoop) Bake for 15 minutes; reduce oven temperature to 350 degrees F and bake for an additional 30 minutes. Remove from the oven and set pan on a baking rack to cool.
To make the pastry filling, in a large bowl add the vanilla pudding, milk, and almond extract; blend together. Cover with plastic wrap and set aside in the refrigerator. When ready to fill cream puffs, add the heavy cream to a large bowl and use an electric hand mixer to whip to stiff peaks. Fold the pudding mixture and whipped cream together using a spatula.
Slice the tops off the cream puffs, removing and discarding some of the pastry with your fingers. Scoop the filling into each cream puff.
To make the chocolate ganache, create a double boiler by bringing a medium pot of water to a simmer over medium heat. Place a heatproof bowl on top of the boiling water, adding the chocolate chips, butter, heavy cream, and corn syrup to the bowl. Stir mixture together with a spatula until the chocolate is melted and combined. Drizzle warm chocolate over top of the pastry filled cream puffs. Decorated with drained maraschino cherries and mint leaf candies. Sprinkle with powdered sugar.
TIP: You can prepare cream puffs the night before, cover with plastic wrap and refrigerate. They will last in the fridge for about 2 days.

Raspberry Oatmeal Crumble Bars

March 21, 2018 by Jessica Robinson 19 Comments

These homemade Raspberry Oatmeal Crumble Bars are probably one of the easiest desserts to make. They also make a great addition in the morning to your cup of coffee or snack.

So simple to make, you’ll be making a batch every week! I used Smucker’s raspberry jam with seeds. Because, raspberries are supposed to have seeds. But, you could use seedless raspberry jam, or any other flavor of jam you prefer.

To make Raspberry Oatmeal Crumble Bars:

Cream together the brown sugar and softened butter. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.

Add the vanilla extract, rolled oats, flour, salt, and baking powder; stir to combine. Again scraping the bottom and sides of the mixing bowl with a rubber spatula.

Press half of the mixture into the bottom of the prepared pan.

Spread the jam over the bottom layer using a large spoon or rubber spatula.

Crumble the remaining oatmeal mixture over the top of the raspberry jam layer.

Bake in a preheated 350 degree F oven for 45-50 minutes, or until lightly browned and jam is bubbling. Cool completely before cutting into bars.

Be sure and check out some of my other great recipes:

Old Fashioned Blackberry Pie

Breakfast Tater Tot Casserole

Have you made my Raspberry Oatmeal Crumble Bars?? I;’d LOVE to hear from you! If you have a moment, please leave a comment with a star rating!

Get the recipe for these Raspberry Oatmeal Bars. #raspberries #recipes

4.94 from 15 votes

Raspberry Oatmeal Crumble Bars

These delicious Raspberry Oatmeal Crumble Bars are so simple to make and use only a few ingredients.

Course Breakfast or Brunch, Desserts

Cuisine American, Southern

Prep Time 15 minutes

Cook Time 45 minutes

Cooling 1 hour

Total Time 1 hour

Servings 8

Author Jessica Robinson

Ingredients

1 1/2 cups (3 sticks) unsalted butter softened
2 cups packed brown sugar
3 cups old-fashioned rolled oats
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons pure vanilla extract
1 18-ounce jar raspberry jam Smucker's or your favorite brand

Instructions

Preheat the oven to 350 degrees F. Grease a 9x14-inch baking pan. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until smooth.
Add the vanilla extract, rolled oats, flour, salt, and baking powder and stir to combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Press 3/4 of the oatmeal mixture into the bottom of the prepared pan.
Spread the jam over the bottom layer.
Crumble the remaining oatmeal mixture over the raspberry jam layer.
Bake for about 45-50 minutes, or until lightly golden brown and the jam is bubbling. Cool completely before cutting into bars.

Pecan Banana Bread

March 19, 2018 by Jessica Robinson 30 Comments

Do you have ripe bananas and are looking for a great way to use them? My Pecan Banana Bread is super easy to make and so wonderfully moist.

Growing up on our small Connecticut family farm, my mom baked everything from scratch. On a weekly basis, homemade cookies, cinnamon rolls and sourdough breads were whipped up in her farm kitchen. If you craved a certain dessert, you put in your request. My parents certainly weren’t buying something store-made. One of our favorite things to bake in our farm kitchen is my Pecan Banana Bread. These breads barely have time to cool before people in our household are cutting into a loaf and slathering it with a pad of Cabot butter.

Do I need a stand mixer to make banana bread?

No, but if you don’t have a stand mixer, you’ll love it! There are two in my kitchen. One that is a 10-quart mixer, which I use for breads and bigger batches. The other is a barn red color 7-quart professional series KitchenAid. I use this mixer often to test recipes. My grandmother bought me an almond color 4.5-quart KitchenAid mixer as a wedding gift. That mixer started my early days of recipe development. I had used it so much, it had two rebuilds and is now retired. What a great gift for someone who loves to bake!

What can I add to banana bread to make it moist?

Brown sugar and sour cream in this recipe help to keep this banana bread incredibly moist. It’s the kinda of bread that’s even more moist the second day!

Do bananas have to be ripe for banana bread?

Yes, it makes them mash easier, incorporate into the batter better, and they are sweeter.

Can I freeze bananas and use later for banana bread?

Absolutely! Peel bananas and toss into a freezer Ziploc bag to freeze. Thaw them almost completely, then drain the excess moisture before making banana bread.

These yummy Pecan Banana Breads make wonderful gifts for Christmas and the holidays. Simply buy some clear twist tie bags (Walmart carries them in the aisle with the plastic wrap, aluminum foil, etc.) and slide in the breads. For a finishing touch tie on red and white bakers twine with a brown Kraft tag. Then hand write “Banana Bread” on the tag. Simple and surely to be enjoyed!

Try some of my other recipes- including Southwestern Chicken and Avocado Tomato Salad

Chocolate Whoopie Pies with Peanut Butter Frosting

Do you love my recipes?! I’d LOVE to hear from you! If you have moment, leave a comment with a star rating.

5 from 12 votes

Pecan Banana Bread

Wonderful flavors come together in this yummy Banana bread recipe.

Course Breakfast

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 3 loaves

Author Jessica Robinson

Ingredients

1 cup unsalted butter softened
2 cups firmly packed brown sugar
1/2 cup granulated sugar
3 ripe bananas mashed
4 large eggs room temperature
2 teaspoons pure vanilla extract
1 1/2 cups full-fat sour cream
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2-3/4 cup chopped pecans

Instructions

Preheat the oven to 350 degrees F. Spray three 9 x 5- inch bread loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with the brown sugar and sugar. Add the eggs, one at a time, incorporating well. Scrape the bottom and sides of the bowl with a rubber spatula occasionally. Add the bananas, vanilla extract and sour cream to the mixture and combine. Add the flour, baking soda, baking powder, and salt, stirring to combine. Once mixed thoroughly, fold in the pecans.
Divide the batter evenly into the prepared baking pans. Place the baking pans on a half sheet pan, lined with parchment paper. Bake for 50-60 minutes, or until a toothpick when inserted comes out clean. Rotate your breads once through the baking process, so they bake evenly. Let cool on baking racks.

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