Category Archives: Fruit

Strawberry Cake

I have a fantastic dessert recipe to share today!  This is actually the dessert I hinted that I would be making for Easter.  It turned out beautifully, so of course I have to pass on the recipe to all of my dear readers as well.

And as fancy as it looks, it’s so easy to make!  Even a beginner could whip up this cake and wow everyone 🙂

To give credit where credit is due, I found this recipe on a wonderful Youtube channel called Laura in the Kitchen.  I highly recommend checking her site out, I’ve made several of her recipes and they’ve all been delicious!

How good does this cake look??  I love making things with fruit this time of here, and strawberries just epitomize spring to me.

The complete recipe (and video as well) can be found here on Laura’s website.  Give this cake a try, I guarantee you won’t be disappointed!

Until next time, Happy Cooking 🙂


Filed under Desserts, Fruit

Blueberry Tea Bread

Good Sunday morning!  How is everyone?  Just peachy up here on the Alberta prairie.  Enjoying a cup of coffee and a little peace and quiet to myself before Jay wakes up.  Don’t you love that quiet, early morning time?  🙂

We had a freak snowstorm last week that dumped tons of heavy, wet snow on us.  But, as of today, it’s almost all melted away already.  Yes!  *pumps fist in the air*  And an unexpected positve outcome from the snow was that my car, which was in desperate need of a bath, looks much nicer now.  *another fist pump*

I had a hankering for something with blueberries the other day.  Luckily, I had a bag of blueberries in the freezer already.  So I went searching through my cookbooks, sure I could find the perfect recipe to satisfy my blueberry craving. 

Enter this delicious bread from Southern Living.  Just the thing I needed!  This is more of a dessert bread, not really something you want to eat every morning for a healthy breakfast (though I’m all for indulgence once in a while!). 

Like most quick breads, this does benefit from sitting for a day before you eat it.  I don’t know about y’all, but I can never let a quick bread sit for a day before eating it!  But I really did find with this bread, after eating it straight from the oven and then having a slice the next day, that it is much better the next day.  Still great not matter what, but just that much better if you can wait 🙂

I hope you enjoy, and until next time, Happy Cooking!

Blueberry Tea Bread



  • 2 Tb cake flour
  • 2 Tb sugar
  • 1 Tb chopped almonds (I left these out)
  • 1/2 tsp cinnamon
  • 1/2 cup butter, divided
  • 1 1/2 cups blueberries
  • 3 cups sifted cake flour, divided
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 1 Tb vanilla


Combine first 4 ingredients.  Stir in 1 tsp butter until crumbly.  Set aside.

Combine blueberries and 2 Tb flour, tossing to coat.  Set aside.

Stir together remaining flour, sugar, baking powder, and salt in a large bowl.  Cut in remaining butter until mixture is crumbly. 

Whisk together egg, milk, and vanilla.  Add to the flour mixture, stirring until all ingredients are moistened.  Fold in blueberries.

Pour into a greased 9×5 inch loaf pan.  Sprinkle the almond mixture over the top.

Bake at 350 degrees for 1 hour 10 minutes, or until a toothpick inserted comes out clean.  Lest rest in the pan for 10 minutes before turning out onto a wire rack to cool.

*All-purpose flour can be substituted for the cake flour.  For each cup of cake flour called for, use one cup of all-purpose minus 2 Tb.


Filed under Breads, Breakfast/Brunch, Fruit

Lemon Pudding Cake

As I sit here typing this post, outside my window is a world of white, and the snow continues to fall.  While I admit it’s beautiful as it falls, when all I’ve seen out my window since last November is white (and various shades of gray) you can’t blame me for growing weary of it.  So, in spite of, or rather because of, the snow, I find myself dreaming of Spring today.

I woke up wanting to bake something, and not just any old baking, but something to make it feel like Spring, at least in my kitchen if nowhere else.

I don’t think I could have made anything that more perfectly suited my mood than this lemon pudding cake.  It comes from this old Pillsbury cookbooklet.


It was light and airy with a bright lemon flavor that made me want to close my eyes and imagine myself sitting on a front porch swing somewhere warm eating a bowl of this.

If you happen to live some place warm and have a front porch swing to boot then you’ll love this (and I am incredibly jealous!), and if you’re stuck living some place like I do where it’s still a frozen tundra outside, then maybe making a dish of this lemon pudding cake will bring a little bit of Spring into your home like it did mine. 

It’s amazing how just a handful of simple ingredients (this is a very frugal recipe!) can be transformed into something so wonderful.


I hope y’all enjoy this recipe as much as I did!  And until next time, happy cooking 🙂

Lemon Pudding Cake


  • 3 eggs, separated
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 tsp salt


Whisk together the egg yolks.  Blend in milk, lemon juice, and lemon zest.  Add sugar, flour, and salt.  Whisk until batter is smooth.

Beat reserved egg whites until stiff peaks form.  Gently fold into the batter.

Pour into a greased 1-quart casserole dish (mine was 1 1/2 quarts).  Place in a 13×9 inch pan or other large casserole dish.  Pour hot water into pan up to a depth of about 1 inch.

Bake at 325 degrees for 35-40 minutes, or until golden brown (I baked mine just a smidgen too long!).  Can be served warm or cool.

I’m sharing this recipe with:


Filed under Desserts, Fruit

Orange Nut Bread

Today’s recipe comes from this slightly battered old cookbook:

I bought it from Amazon a while back with a gift card I won from Swagbucks.  If you don’t have a Swagbucks account yet, just go to  to sign up. Update: t’s been brought to my attention that for some strange reason the link keeps going to the Wordpress website.  I have no idea why!  I’ve typed out the address now so you can copy and paste it 🙂  

There’s something about old cookbooks that I just love.  I love the worn, tattered pages, the splotches of food strains here and there, the faint musty smell.  *Swoon*  I’ll take an old cookbook any day over a shiny, brand new one.  

I’ve never made an orange-flavored quick bread before, and this one sounded interesting.  I decided to use dates rather than raisins, and I never realized before now what a great combination oranges and dates are!  This bread is sweet and moist and chock full of dates and nuts.

To get the orange peel, I used my vegetable peeler to get strips like this.

I just used my knife to quickly chop it up finely.  Here’s the batter ready to go into the oven.  You can see all the lovely bits of orange, dates, and nuts in the mix.

Fresh out of the oven.

Slices of this were especially nice with a little cream cheese spread on.  Perfect along with a cup of morning coffee or tea!

I hope you try this and enjoy it!  Until next time, happy cooking 🙂

Orange Nut Bread


  • juice and rind of 1 medium orange
  • 1 cup raisins or chopped dates
  • 2 Tb melted shortening (I used vegetable oil)
  • 1 tsp vanilla
  • 1 egg, beaten
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 cup chopped nuts (I used walnuts)


Pour orange juice into a measuring cup.  Add enough hot water to equal 1 cup.

Using a knife or food processor, finely chop orange rind.  Add to a large bowl with raisins or dates, diluted orange juice mixture, shortening, vanilla, and egg.

In a separate bowl, stir together the dry ingredients. Add the chopped nuts.  Add to the bowl with the wet ingredients.  Mix just until combined.

Pour into a greased 9×5 loaf pan.  Bake at 350 degrees for about 1 hour.

I’m sharing this recipe with:


Filed under Breads, Breakfast/Brunch, Fruit

Baked Blueberry French Toast

Rarely does a week go by in my house where we don’t have some sort of breakfast for dinner.  Breakfast foods are just plain yummy!  And when you think about it, most are them are very economical too.  Pancakes, french toast, and omelettes don’t exactly require any outrageously expensive ingredients.  Well, I guess that depends on what you add to them.  We keep things simple here 🙂

This recipe takes things up a notch from just plain french toast and I think you’ll love it!  I especially love the addition of nutmeg, which is my favorite spice. While the recipe calls for blueberries, you can really use any fruit that you’d like or have on hand.  Strawberries would be nice.  Or peaches.  Ahh yummy, juicy peaches…

Why, oh why,can’t it be summer already??  I don’t know about y’all, but I am just sick and tired of winter.  Back home in south Florida, we get so excited when the weather gets cool enough that we actually have to wear a jacket.  And now here, in Canada’s most northerly major city (I read that little fact in a book recently), what I wouldn’t give for just one day of gloriously warm, sunny weather!  I think just to lift up my face and feel that warm sun on my skin would be heaven right about now. 

These last few months of winter are a tough time of year for this Southern gal.  Sometimes I get so cranky and mopey I just have to have a good cry.  But y’all won’t make fun, right?  I knew you wouldn’t 🙂  With the crazy weather everyone has been getting this winter, I’m sure many of you feel the same as me!

But we’ll get through it, won’t we?  This darned ol’ winter can’t last forever!

I hope y’all enjoy this recipe, and until next time, happy cooking 🙂

Baked Blueberry French Toast


  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 1 tsp nutmeg
  • 1 loaf French bread, cut into 1/2 inch thick slices
  • 4 cups blueberries
  • 4 Tb butter
  • 1 tsp cinnamon
  • 1 cup sugar


Whisk together the eggs, vanilla, milk, and nutmeg.  Place the bread slices in a large baking dish and pour the egg mixture over.  Let it sit while you make up the berry sauce.

In a saucepan, melt the butter.  Add the blueberries, cinnamon, and sugar.  Cook over medium heat for a few minutes, until the sugar is dissolved and the berries have softened.

Pour into a greased 13×9 baking dish.  Take the bread slices, which should have soaked up all the egg mixture by now, and place them on top of the berries.

Bake at 350 degrees for 30 minutes, or until puffed and golden brown.  Let sit for 5 minutes before serving.

This recipe is being shared with:


Filed under Breakfast/Brunch, Casseroles, Fruit

Spiced Cranberry Applesauce

I love making homemade applesauce (you can find my favorite recipe here).  It’s one of those things that’s so easy to make and tastes WAY better than anything you can buy at the store.  I just about always have a few jars stashed away in the freezer.  I especially love to serve it with quiches and breakfast casseroles, and it’s also great for when you need just a little something else still to go with dinner. 

 I recently had some apples in the fridge that needed using up and after coming across a recipe for cranberry applesauce, I decided to take elements from it to add to my standard applesauce and create something a little different.  It was a delicious variation!  And if you happened to stock up on clearance-priced cranberries over the holidays this would be a great recipe to use them in.  I had intended to buy some more myself but forgot, and truthfully, I still have a few bags from last year in my deep freeze!

One last thing to mention regarding the type of apples you use.  In my standard applesauce recipe I have posted, I have listed Granny Smith apples as the type called for simply because that’s what the cookbook the recipe is found uses.  I have always used McIntosh apples, though, as they’re my favorite, but feel free to use whatever is your favorite.  Also, I have not altered the amount of sugar called for, but since the cranberries will add more tartness to the applesauce, taste and add more sugar if it’s too tart for you.


Spiced Cranberry Applesauce


  • 3 1/2 lbs Granny Smith apples, peeled & sliced
  • 1 cup fresh cranberries
  • 1/2 cup brown sugar
  • 1 1/2 Tb lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice


Add all ingredients to the crockpot.  Stir to get all the sugar and spices mixed in well.  Cover and cook on high for 2-3 hours (depending on the firmness of your apples).  Using a potato masher, mash to the consistency you prefer.


Filed under Crockpot Meals, Fruit, Side Dishes

Old-Fashioned Spiced Pear Bread

Just when I was resigning myself to fall, along comes an Indian Summer.  It’ll be getting up past 70 degrees this weekend.  Yes, I know some of y’all will laugh at that and wish that you could have weather that cool (I would be feeling the same if I was back in my home state of Florida), but that’s practically summer weather again for us here.  And I couldn’t be happier! 

Along with the nice weather, lots of fall produce is showing up in the stores here.  Lots of apples and pears coming from British Columbia, our neighboring province.  I had a couple ripe pears that needed to be used, and I found this recipe for pear bread that sounded really good.  It came from, which doesn’t have any sort of description for it’s recipes, but I’m kinda thinking this may be more of an older recipe since mace isn’t really a spice you see around much anymore.  And since I love old-fashioned recipes, I immediately wanted to try it.  I wasn’t disappointed either, this pear bread has a wonderful blend of spices and is very moist from all the chopped pear in it.  Enjoy! 🙂

Old-Fashioned Spiced Pear Bread


  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 1/3 cup peeled, mashed pears
  • 2 Tb lemon juice
  • 2 cups flour
  • 1 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1 tsp mace
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chopped nuts (I left these out, but pecans or walnuts would be nice I think)
  • 2 cups peeled, chopped pears


In a large bowl, whisk together the brown sugar, eggs, oil, vanilla, mashed pears, and lemon juice.  In another bowl, combine the flour, spices, baking soda, and salt.  Add to the wet ingredients, and stir until well combined.  Fold in the chopped nuts and pears.

Grease a 9×5 loaf pan.  Spoon the batter into the pan.  Bake at 350 degrees for about 1 hour, or until a knife inserted comes out clean.  Cool in the pan about 10 minutes before turning out onto a rack.

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Filed under Breads, Breakfast/Brunch, Fruit