Easy Cherry Crisp

This recipe originally ran in December 2009. I decided to pull this out to warm up the house as the cool fall air rolls in. This is so easy and quick.

The Original Post:

Ok...I'm going to try to post a "Recipe-A-Day" for the week due to holiday baking in my kitchen. I started with Pizzelles (an Italian waffle cookie) and the house is beginning to take on the aroma of a bakery! Today I made Chocolate Chip cookies- which I know in my house will not last until Christmas. However, to keep hands out of the holiday cookie stash, I need to make something to divert attention!

My dad shared a very simple Cherry Crisp recipe that he tried over the weekend. He said it was so easy and good that the pan did not last long. He suggests trying with vanilla ice cream. I can't wait to make it either!

The Recipe:


Easy Cherry Crisp

2 Cans cherry pie filling
1 1/2 C quick oats
1 C brown sugar
1/2 C pecans, chopped
1 stick butter, softened

Pour pie filling into 9"x13" ungreased baking dish. In separate bowl, combine butter, oats, sugar and pecans. Mix until crumbly. Sprinkle oat mixture over pie filling. Bake in 350` oven for 30 minutes.

Serve with ice cream. **If there is a nut allergy, omit pecans**

Chocolate Chip Cake

This was not on the family favorite recipe list...but it is now! I was looking for a quick easy dessert to serve after dinner last week to celebrate the end of mid-term exams.  I pulled out a cookbook that I have had for ages Kitchen Keepsakes by Bonnie Welch & Deanna White. My husband and I used to go to Vermont every weekend to explore antique shops and would always stop in The Jelly Mill establishment while in Manchester. This is where I purchased this cookbook and have kept it handy because my favorite apple pie recipe is included, which I will share later.

This was a last minute idea, so I do not have pictures, but I will take them the next time I make this cake. And there will be a next time!

The recipe:

1 1/2 Cups boiling water
1 Cup oatmeal ( I used Quaker Oats- Quick Oats)
1 Cup Brown Sugar
1 Cup sugar
1/2 Cup shortening ( I use Crisco)
2 eggs
1 1/2 Cup Flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cocoa ( I use Hershey's)
1 Cup chocolate chips (I use Nestle Toll House)
1/2 cup nuts, chopped (optional)

Pour boiling water over oatmeal in small bowl and let stand 10 minutes.  Cream sugars & shortening in separate bowl; add eggs and beat until smooth.  Add oatmeal and mix well. Add flour, soda, salt and cocoa. Beat 1 minute. Stir in 1/2 cup chocolate chips ( I used the mini chips). Pour into greased and floured 8 x 12" pan.  Sprinkle with 1/2 cup chips ( I used mini) and 1/2 cup nuts*** over top.  Bake in 350` oven for 35-40 minutes.

***I have this after the nuts because I do not like chopped nuts in my cakes. So this is purely a preference thing and I just wanted to let you know that the original recipe did include them.

This cake came out warm and gooey and was very good! I believe my family invented their own favorite take on this too-

Take 1 scoop of vanilla ice cream and place in bowl with 1 piece of cake. Microwave for 15-20 seconds. Mash and stir the ice cream and cake together. Apparently, this made "THE best dessert EVER".

Peanut Butter Fudge

I found this recipe one year while reading a cooking magazine. It was simple and quick. Once I tasted this fudge, I knew it was a keeper. When I want to give something special for Christmas I make a few batches of this and box it up in a pound candy box (with a knife) and a nice bow. If you like peanut butter (like me!), then this is truly decadent!

The Recipe:

2 Cups sugar
1/2 Cup milk (I use skim)
1-1/3 Cup creamy peanut butter (I only use Jif)
1 jar (7oz) marshmallow creme (believe it or not, Walmart brand is the best!)

In a saucepan, bring sugar and milk to a boil; boil for 3 minutes.


Beginning to boil

                                                                       2 minutes

3 minutes

Add peanut butter & marshmallow creme. Mix well until creamy smooth. Quickly pour into a buttered 8" square pan.  * I like to line the dish with foil and then I butter the foil. It's much easier to get out of the pan and easier to cut this way.
Let pan chill until set. Cut into blocks or squares.

Easy Cherry Crisp

Ok...I'm going to try to post a "Recipe-A-Day" for the week due to holiday baking in my kitchen. I started with Pizzelles (an Italian waffle cookie) and the house is beginning to take on the aroma of a bakery! Today I made Chocolate Chip cookies- which I know in my house will not last until Christmas. However, to keep hands out of the holiday cookie stash, I need to make something to divert attention!

My dad shared a very simple Cherry Crisp recipe that he tried over the weekend. He said it was so easy and good that the pan did not last long. He suggests trying with vanilla ice cream. I can't wait to make it either!

The Recipe:

Easy Cherry Crisp

2 Cans cherry pie filling
1 1/2 C quick oats
1 C brown sugar
1/2 C pecans, chopped
1 stick butter, softened

Pour pie filling into 9"x13" ungreased baking dish. In separate bowl, combine butter, oats, sugar and pecans. Mix until crumbly. Sprinkle oat mixture over pie filling. Bake in 350` oven for 30 minutes.

Serve with ice cream. **If there is a nut allergy, omit pecans**

Cranberry Scones

Holiday baking has started in my kitchen! One recipe that I enjoy to make this time of year is from the magazine everyday FOOD from the kitchens of MARTHA STEWART LIVING.   This is one of my favorite cooking magazines; I like the actual size of the magazine and I like the easy to make and easy to follow recipes it provides. I have never been dissapointed with a recipe made from this collection.

Issue #8 from 2003 has the best recipe for Cranberry Scones. I like to make these for an easy breakfast on weekends or for a late afternoon snack with tea. Since fresh cranberries are plentiful this time of year, I try to take advantage of making these often. They are delicious! A very moist scone, not at all dry. I have also made this recipe substituting raisins and cinnamon and they were great too. I'm sure blueberries would work too...such endless possibilities!

Add this easy recipe to your holiday table.

The Recipe:

2 Cups all-purpose flour
5 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into small pieces
2/3 C half-and-half, plus 1 tbsp.

1/2 Cup halved cranberries, drained on paper towels

Preheat oven to 425`.  In a bowl, wisk together flour, baking powder, sugar, and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

on a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a (ungreased) baking sheet, 2 " apart.  Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.  bake until golden brown, 12 to 15 minutes. Let cool on wire rack. 

This recipe is easily doubled.