Dessert, Lunch/Dinner, Side Dishes, Vegan

Harvest-Stuffed Pumpkin

Listen to Episode 50: Harvest-Stuffed Pumpkin

Ingredients:

  • 1 pie pumpkin
  • 3/4 c dried cranberries
  • 3/4 c dried blueberries
  • 3/4 c dried cherries
  • 3/4 c dried apples
  • 3/4 c black raisins
  • 3/4 c golden raisins
  • 3/4 c walnuts
  • 3/4 c pecans
  • 2 Tbs melted butter
  • 1/4 c honey

Directions:

  • Pie pumpkin should be about 8-inches diameter. Clean the outside well. Cut a lid with a nice flat surface on it so it stays on during baking, cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern.
  • Microwave 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling.
  • Layer filling (all but honey and butter) into pumpkin 1/4 c at a time, repeat until pumpkin is filled.
  • Pour melted butter and honey over top of filling, place lid on top.
  • Bake in 350°F oven for 30-45 minutes.
Dessert, Pie

Peach Blueberry Pie

Listen to Episode 19: Peach Blueberry Pie

Ingredients:

  • 7-8 peaches (if small might want more)
  • 1 c blueberries
  • 3/4 c sugar
  • 1/4 c flour
  • 1 pie crust

Crumble Top Ingredients:

  • 1 c flour
  • 1/2 c butter
  • 1/2 c brown sugar

Directions:

  • Bring water to simmer. Add peaches, let cook 1 minute. Remove peaches, slip skins and slice.
  • Mix sugar and flour in a bowl. Toss peaches and blueberries in flour/sugar mixture. Let sit 15 minutes until juices flow.
  • Put pie crust in 9-inch pan, place fruit into pie crust.
  • Mix crumble top ingredients together, sprinkle on top of pie from edge to middle.
  • Bake at 400°F for 30 minutes.
  • Cover pie with aluminum foil and bake for 20 more minutes.
  • Cool and eat.
Dessert

Fresh Berry Trifle

Listen to Episode 14: A Trifle, A Fool, And A Tipsy Laird Walked Into A Bowl

Ingredients:

  • 1 pound cake or angel food cake, sliced into 1/2 inch slices
  • 1/4 c jam (any)
  • 2 Tbs orange juice or fruit liqueur
  • 2 boxes vanilla instant pudding
  • 3 3/4 c whole milk
  • 1/4 c orange juice
  • 4 quarts berries

Directions:

  • Clean berries & allow to drain well on paper toweling. Remove stems from strawberries and cut each in half (if used). Save several of the nicer berries for garnish.
  • Mix jam and 2 Tbs juice or liqueuer well. Using a pastry brush, brush onto one side of each slice of cake.
  • Mix vanilla pudding powder, 1/4 c orange juice, and milk, blend with kitchen whisk.
  • To assemble, line bowl with cake slices, sprinkle with assortment of berries, top with some of pudding, top with cake, berries, pudding, then cake, berries, & pudding.
  • Garnish with saved berries. Serve with whipped cream.