Rainier Cherry Crumble

Rainier cherries are sweet enough on their own that the filling for this crumble needs no extra sugar. The topping is crunchy and nutty, and the filling is sweet, warm, and gooey, for a perfect comforting dessert. You don't even need a cherry pitter: Hit each cherry with the flat side of a chef's knife (like crushing garlic cloves), and the pit pops right out. 

• Cooking spray
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• Dash of salt
• 3 pounds very sweet cherries, such as Rainier, pitted
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 1 cup packed light brown sugar
• 1 tablespoon finely chopped almonds, toasted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 7 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 400°.  

2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.  

3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.  

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. 

5. Sprinkle flour mixture over cherries. 

6. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.

See full recipe »

Fresh Fruit Basket Cobbler

2 cups sliced fresh peaches

2 cups sliced fresh nectarines

2 cups pitted and quartered plums

1 teaspoon cornstarch

1 cup currant jelly

1/2 teaspoon apple pie spice

1/8 teaspoon white pepper 

1 (16.3 ounce) can refrigerated flaky biscuits

1/4 cup white sugar

1/4 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).  Spray an 8x13-inch baking dish with cooking spray.  In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings.  Spread the fruit into the prepared baking dish.Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit.  Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.  Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

See full recipe »

Kentucky Wonder Green Beans Recipe

8 slices lean bacon, cut into 1/2-inch dice

1 cup scallion rounds, thinly sliced
2 pounds Kentucky Wonders, washed, the ends snapped, and the strings removed
2 tablespoons cold water
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3 teaspoons red wine vinegar
3 tablespoons fresh thyme leaves, chopped finely

Fry the bacon in a large skillet, turning the pieces frequently until brown and crisp. Place bacon on a paper towel to drain. Sauté the scallions in the bacon fat, stirring occasionally. Cook scallions over medium heat for 3 to 4 minutes, until they are soft but not brown. Add the beans to the skillet, stirring them until they are well-coated with the bacon fat. 

Add the water and cover the pan tightly. Cook over low heat for 5 minutes, then uncover the pan and continue to cook until the beans are tender but still slightly crisp, about 10 to 15 minutes. Stir occasionally. Sprinkle the beans with the salt and pepper, stir in the vinegar, and remove from the heat. Place beans in a serving dish, crumble the bacon and sprinkle the beans with the bacon pieces and chopped thyme.

See full recipe »

Honey-Kissed Fruit Salad

1/4 cup Father's Bees Honey

1 can (8 oz.) pineapple tidbits (packed in its own juice) drained, reserve juice
4 teaspoons fresh lemon juice
2 medium nectarines, pitted and cubed (about 1 1/2 cups)
2 red plums, pitted and cubed (about 1 cup)
1 cup green seedless grapes, halved
1 cup fresh blueberries

In small bowl, whisk together honey, reserved pineapple juice and lemon juice; set aside. In medium serving bowl, combine pineapple, nectarines, plums, grapes and blueberries. Pour honey mixture over and stir gently to coat.

Makes 8 to 10 (1/2 cup) servings

See full recipe »