- 1/2 cup butter, melted
- 1 cup flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- 1 cup milk
- 4 cups peaches, sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- Melt the butter and pour into a 9×13 baking dish.
- In a bowl, mix the flour, 1 cup of sugar, baking powder, cinnamon and nutmeg.
- Add the milk and stir just until the dry ingredients are moist.
- Pour the batter into the pan, but don’t mix.
- Slice peaches and sprinkle 1 cup of sugar on them plus the lemon juice.
- Pour the peaches into the pan, but don’t mix.
- Bake at 375 for 40 minutes.
- 1 (9 inch) pie crust, baked and cooled
- 1 quart fresh strawberries,sliced
- 3 Tablespoons brandy (or your favorite liquor), optional
- 1 cup white sugar
- 4 tablespoons cornstarch
- 3/4 cup water
- Macerate berries in sugar (amount depends on how sweet the berries are) and brandy for a couple hours to overnight.
- Drain the berries, reserving the liquid.
- Blend the remaining berries (I use a stick blender, but a regular one should work) and combine them with the sugar and the reserved juice in a medium saucepan.
- Place saucepan over medium heat and bring to a boil, stirring frequently.
- Allow the liquid to reduce slightly.
- In a small bowl, whisk together cornstarch and water.
- Gradually stir cornstarch mixture into boiling strawberry mixture.
- Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. It will turn out like a glaze.
- Let the resulting glaze (it will be similar to the stuff you can buy in the produce department, though not clear) chill.
- Spread a small amount of your strawberry glaze in the baked pie shell.
- Combine the rest of the strawberries with the rest of the glaze and pour into the pie shell.
- Chill for several hours before serving.
- Serve with whipped cream.
Adapted from: http://allrecipes.com/recipe/strawberry-pie-ii/
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup blueberries
- Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
- Beat in eggs, buttermilk and vanilla until well combined.
- Beat in bananas until well combined.
- Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
- Add blueberries and gently toss to combine.
- Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
- 4 large tart apples
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 3/4 cup sugar
- 1/2 cup flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 teaspoon vanilloa
- 2 eggs
Peel and quarter apples. Butter a shallow baking dish and place apples in it. Sprinkle sugar and cinnamon on top and dot with butter.
Sift together sugar, flour, salt and baking powder. Add eggs and vanilla and mix well. Pour over apples.
Bake 40 minutes at 350 degrees. Serve hot or cold.
Source: Elek family recipe