Almond Plum Buckle

Almond Plum Buckle

Almond Plum Buckle

In an effort to try and eat more fruit, I bought some plums………I thought Tim liked plums. Turns out he wasn’t sure he did…..oops. They sat in the fridge a few days and then I remembered a recipe from Epicurious.com……Almond Plum Buckle. A long time ago, when I first started to really get into cooking, someone gave me a bunch of plums. I wasn’t sure what to do with them, so I went on the search for a recipe.

Now, when I first started to…… surf the web…….does anyone say that anymore? Epicurious.com was my go to site for everything. I spent hours and hours searching  the site for just the right recipe. Which is how I came across Almond Plum Buckle.

What is a buckle you ask………..time for a lesson ……..the term Buckle is a type of cake made in a single layer with fruit added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

This does not have the traditional streusel type topping, just almonds and sugar……….turbinado sugar. I love this stuff, it gives whatever you put it on a nice crunchy sugary crust. Adding the almonds…….well it just made it almondier………don’t judge , sometimes I just make up words!

Almond Plum Buckle

The almonds and sugar are the only changes I made to the original recipe that was published in Bon Appetit in July of 2006.  It reminds me of coffee cake but not quite as crumbly. I served it with ice cream , but a dollop of whipped cream would be awesome also.

If you love almonds, cake, and plums you will love this buckle. Plus it is so pretty to look at, it is a perfect show off dish. But your secret is, its easy to make.

When Tim was taking the pictures he commented on how nice it looked, and after he ate it he said it was “plum good”!

Almond Plum Buckle Collage

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Almond Plum Buckle

Almond Plum Buckle

  • Author: Carolyn Beth Weil/Bon Appetit 2006
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes plus 20 cooling time
  • Total Time: 1 hour 25 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • Nonstick cooking spray
  • 1/2 cup whole almonds (about 2 1/2 ounces)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup plus 4 teaspoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices
  • 1/4 cup slivered almonds
  • 1/4 cup turbinado sugar

Instructions

  1. Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
  2. Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
  3. Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Sprinkle slivered almond and turbinado sugar over plums.
  4. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.

Keywords: plums, buckle, dessert, almonds

Almond Plum Buckle Label

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler

One of the great joys of a garden, is the wonderful produce you receive,and receive, and receive …………..We have a lot of tomatoes. Correction we have a lot of small tomatoes. Just a heads up, if you ever want to plant cherry tomatoes……..1 plant will do……….they are prolific little suckers.  But,they make a beautiful Tomato Cobbler.

I must admit, this year was not my finest garden. The weather was odd, too wet, too cool, then too dry. Not the best growing conditions. But, what it did produce was……..well, wonderful! There is nothing in the world better than a home grown tomatoes. No store bought can ever compare……ever!!

But what to do with them? One of my claim to fame dishes has alway been Bruschetta. I am always asked to bring it to gatherings. I think what really makes it good is the goat cheese that I serve with it. Now, I must give credit for the goat cheese to my friend Michelle. She introduced me to the combination years ago.THANK YOU Michelle!

So, back to the tomatoes………I also think that balsamic vinegar brings out the very best in tomatoes……..it’s part of my bruschetta recipe, but I wanted to make a dish that was warm…..kinda stewed tomato like……only better.

Tomato Cobbler………Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant. Today’s Science lesson…….lol.

So, why not make a cobbler. I do not hold to the sugar on sliced tomatoes as many do, I prefer salt. So, savory not sweet for a topping. Biscuit came to mind, but so did goat cheese…….goat cheese biscuits?? You bet!!!!

Tomato Cobbler 1

I replaced some of the butter with goat cheese……….OMG it was the perfect topping for the tomatoes, which were added to sautéed onions, and balsamic vinegar, with just a touch of flour to thicken. The biscuit are drop biscuits, so no messy rolling and cutting…….just plop them on top. A touch of parmesan on top during the last few minutes and you have Tomato Cobbler.

Tim is not a fan of the tomato per say but, he really enjoyed the cobbler. It was a nice complement to a grilled steak.

So, if you have an over abundance of tomatoes or are looking for a yummy tomato recipe……..Tomato Cobbler!!!!!!!

Tomato Cobbler Collage

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Tomato Cobbler

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Ingredients

  • 2 pints cherry tomatoes
  • 
2 teaspoons coconut oil
  • 1 onion, peeled and thinly sliced
  • 3/4 teaspoons salt, divided
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 
2 tablespoons all-purpose flour
  • For the biscuits:
  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 tablespoons (1 oz.) goat cheese
  • 1/2 cup buttermilk
  • 3 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic pepper – divided

Instructions

  1. Heat the oven to 375°F with a rack placed in the middle of the oven
  2. Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
  3. Warm the coconut oil in a 10-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions, 1/4 teaspoon garlic pepper and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, about 10 minutes, Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the balsamic vinegar and cook until almost evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Add the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
  4. To prepare the biscuits:
  5. In a bowl, whisk together the flour, baking soda, and salt.
  6. Using your fingertips cut the goat cheese and 3 tablespoons of cold butter into the flour mixture.
  7. Make a well in the center of the dry ingredients and gradually in the buttermilk. Slowly mix the dry into the buttermilk, stirring until just moistened (add more or less milk as needed).
  8. Drop the dough over the tomatoes, making 5 to 6 biscuits.
  9. Sprinkle the remaining 1/4 teaspoon garlic pepper over biscuits.
  10. Cook for 45 to 50 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. Sprinkle with parmesan cheese and bake for an additional 8-10 minutes.
  11. Remove from the oven and let the cobbler rest for about 15 minutes….then enjoy!

Notes

You can use any kind of tomato, just be sure to cut into bite size chunks.
You can prepare this in a skillet and transfer to a baking dish if you do not have a cast iron skillet.

Keywords: cherry tomatoes, cast iron skillet, onion, biscuits, bake, side dish, cobbler, goat cheese

Tomato Cobbler

Twinkie Pie

Twinkie Pie

Twinkie Pie

 

Dateline 2012 ……the death of the Twinkie……wha…wha….wha……..

How could we go on without the golden sponge cake with the creamy filling! I mean twinkles are almost as American as apple pie and baseball. They have been the snack in many a sack lunch…… forever!

Well, at least since they were invented in Muscatine, Iowa on April 6, 1930. Originally, they were banana crime filled, but a ration on bananas during WWII had the company switching to vanilla creme. The change was so popular, that other than for occasional special promotions, it was never switched back.

But, as we all changed to a healthier lifestyle…….well some of us….lol, the Hostess company fell on hard times, and filed bankruptcy, ending all the snack cakes and treats we have come to love. But wait…….some really smart folks brought back the Twinkie……..hallelujah!!!!

Now this enables me to copy-cat a recipe from Pinterest ……….Twinkie Pie!!!!!
You find anything and everything on Pinterest. In my searching I saw this recipe and knew I had to try it……..Very Culinary is where I copied the Twinkie Pie from……very glad I ran across it. It was super easy to make, and if you have kids it would be fun for them to help and all kids like Twinkies.

Twinkie Pie 1

I was pretty sure Tim thought I was crazy when I said I had to try this Twinkie Pie. But, I think he is glad I did. It was our dessert last night…….topped with a dollop of cool whip………and it will be dessert again tonight………what time is it?????

Twinkie Pie Collage

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Twinkie Pie

Twinkie Pie

  • Author: Very Culinary
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • Ingredients
:
  • 1 box (10 count) of Twinkies
  • 3 eggs
  • 1 stick unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 9-inch Pillsbury deep pie crust
  • whipped cream

Instructions

  1. Directions:
  2. Preheat oven to 350.
  3. Unwrap all the twinkles; cut each one lengthwise in half and then horizontally so you have 6 pieces per Twinkie.
  4. In a large bowl, whisk the eggs, butter, sugar, vanilla, and vinegar until well combined. Gently fold in the Twinkie pieces with a spatula. Mixture will be thick.
  5. Pour into the pie shell and bake for about 40 minutes; until set and the top is golden.
  6. Let cool, slice, and definitely serve with whipped cream!

Keywords: twinkle, eggs, pie, pie crust