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Mama Steph’s “quik” frozen banana coffee smoothie

Williams-Sonoma, a favorite longtime culinary resource, is celebrating smoothie week this week! Smoothies are perfect for busy, hungry, or impatient people, because they’re easy to make in a hurry, they fill you up with creamy goodness, and they can be as decadent or as healthful as you like. I often enjoy being creative and making… Continue reading Mama Steph’s “quik” frozen banana coffee smoothie

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The real deal apple-cinnamon oatmeal

Remember those chilly mornings when your mom would tear open a packet of instant oatmeal with apples and cinnamon flavoring, pour it into a bowl and add hot water? Or maybe she would stick it in the microwave? Okay, I will admit, I really did like that when I was little. It was sweet, and… Continue reading The real deal apple-cinnamon oatmeal

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Preserving and canning: Jalapeno jelly

Jalapeno jelly is a Texas staple, found on store shelves across the state. It’s fantastic served over cream cheese or brie, with crackers on the side. It’s also a lovely glaze for fish or chicken, or as a sandwich spread with turkey. If you’ve never reached for a jar, do yourself a favor and try… Continue reading Preserving and canning: Jalapeno jelly

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Some peachy ideas for you to enjoy all summer long

Peaches are a favorite fruit for many people, and this time of year, they are so perfectly juicy and flavorful.   Here are a few ways you can enjoy baking with peaches … if you can stop eating them cold and perfect from the fridge, that is. 🙂 Blueberry-peach shortbread bars 3 cups plain flour… Continue reading Some peachy ideas for you to enjoy all summer long

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Grilled cheese for every craving + the soup to dunk it in!

There aren’t many simple foods that have the same level of cult status as grilled cheese sandwiches. And it’s with good reason; they a warm, crispy and buttery on the outside, and melty, cheesy and decadent on the inside. Add to that the fact that it takes about ten minutes to prepare them, and you… Continue reading Grilled cheese for every craving + the soup to dunk it in!

desserts · Farmers Market recipes · Uncategorized

In a slump? Try these berry desserts!

It’s the time of year that I begin looking forward to the reawakening of farmers markets in every town, with baskets full of greens, peas, berries, tomatoes and squash. What a pleasure to see the colorful sights, smell the scents of the fresh produce and the baked goods, and listen to the people chat with the farmers about what they’ve brought to the market and how “their mama and them” are doing.

When the summer progresses and the berries come in, make sure you make a few different things with them. I enjoy frozen blueberries added to Greek yogurt for breakfast, and of course muffins and pancakes.

Below, I’ll share several links to berry recipes I love, right after I share this, a favorite Martha Stewart recipe for a mixed berry slump that cooks right on the stovetop!

Make this easy, stovetop version of cobbler in a cast iron skillet, or any skillet with steep sides, and have dessert ready in no time. Serve with whipped cream or ice cream for an extra-delicious treat.

berry slump

 

 

 

 

 

 

 

 

 

Mixed-berry slump
From MarthaStewart.com 

3/4 cup granulated sugar
3/4 cup plain flour
3/4 tsp. baking powder
pinch of salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/3 cup milk
2 TBS butter, melted
3 pints berries (blackberries and raspberries)
2 TBS lemon juice
2 TBS water.

for topping:
1/4 cup sugar
1/2 tsp ground cinnamon

Method:

1.Combine flour, baking powder, cinnamon and salt in mixing bowl. add milk and melted butter, and stir into a thick batter. Set aside.
2. Place berries in large bowl, and sprinkle with lemon juice, ginger, water and sugar. Gently stir to coat berries.
3. Place berries in skillet, cover, and bring to a boil over medium heat, stirring several times.
4. Drop six to eight dollops of batter on top of berry mixture, not allowing dumplings to touch.
5. Sprinkle dumplings with the cinnamon-sugar topping.
6. Cover, reduce heat to medium-low, continuing to gently simmer. Cook about 15 minutes, until dumplings appear to be cooked through and the juices of the fruit are bubbling around them.
Serve warm with a drizzle of heavy cream, whipped cream or ice cream.

Other berry recipes you might like:

Strawberry-blueberry breakfast bread

Zucchini-blueberry cake with lemon-cream cheese frosting

Rustic blueberry-peach galette
Rustic blueberry-peach galette

Rustic blueberry-peach galette

Raspberry-lemon “brownies”

I hope you enjoy these recipes and find a new favorite! Get out there and get those berries as soon as they’re ready in your area!

Copyright 2014 Stephanie Hill Frazier. All rights reserved.

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A Bright, Simple Stew From The Emerald Isle

Originally posted on In Mama Steph's Kitchen:
“May the good saints protect you and bless you today, And may trouble ignore you each step of the way.” “May the frost never afflict your spuds. May the outside leaves of your cabbage be free from worms. May the crows never pick at your haystack. And…

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Give greens a chance: Black eyed pea soup with ham and greens

My mom would think I’ve lost my mind if she knew that I eat this soup. My mom was not a picky eater, by any means, but she drew the line at greens. She’d eat boiled cabbage, boiled yellow squash, and that sort of thing, but she would not touch greens; no turnip greens, collard… Continue reading Give greens a chance: Black eyed pea soup with ham and greens

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Practically perfect cranberry-pumpkin bread

I was grumping recently (yeah, I grump sometimes) about how pumpkin companies need to make their cans of pureed pumpkin two full cups, not 1 3/4 cups.  Most recipes I have for pumpkin baked goods ask for a full cup. My pumpkin blondies, for example…and oh goodness, they are so very good! I made them… Continue reading Practically perfect cranberry-pumpkin bread