Mixed Berry Coffeecake

This is a great recipe when you need a little bit of summer in your life - the berries are a good reminder that summer WILL return, eventually... (I know, it's just barely fall, but this year I am missing summer already!) What I love about this is that it's so versatile - you can use fresh or frozen berries and any combination that you like or have on hand.

Put your berries of choice in a small bowl (I used frozen raspberries and blueberries) and toss with the cinnamon



and sugar.



For the cake, combine the sugar, butter and eggs in a large mixing bowl,



and beat until fluffly. Add the milk and beat until combined, then add the flour,



baking powder and salt and mix just until combined.

Pour the batter into a greased 9" cake pan, or springform pan, and then top with the berry mixture.



Sprinkle the almonds over the berries.



Bake for 35-45 minutes or until a toothpick comes out clean. Let the cake cool a bit while you prepare the glaze. Combine the powdered sugar, vanilla and milk in a small dish



and stir well until all the sugar is dissolved. You want this to be relatively thin in consistency since it will be spooned over the cake; not like a frosting.

If you've used a spring form pan, remove the sides of the pan, then spoon the glaze over the cake.



Isn't it beautiful?



Cut into wedges and serve. This cake is delicious warm, or at room temperature.

Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table , Tasty Tuesday and What's Cooking Wednesday, A Themed Baker's Sunday.

Mixed Berry Coffee Cake
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
1 1/2cups mixed fresh berries (such as blueberries, raspberries and blackberries)
3/4 cup sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup sliced almonds
Glaze
1/2 cup powdered sugar
1/4 tsp. vanilla
2 to 3 tsp. milk

In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon. Add berries; toss with cinnamon-sugar mixture until well coated.

In large bowl, beat 3/4 cup granulated sugar, the butter and egg with mixer on medium speed until fluffy. Beat in milk just until blended. Stir in flour, baking powder and salt. Spread batter in greased 9-inch round cake pan or springform pan.

Spoon berry mixture over batter. Sprinkle with almonds.

Bake at 350 for 35 to 45 minutes or until toothpick inserted in center of cake comes out clean.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or at room temperature. Serves 8.

Goat Cheese and Apple Bruschetta

This is an amazingly simple and wonderfully delicious appetizer! Or, lunch or supper, or snack. The combination of the flavors is really tantalizing as well as the textures - crispy apple, smooth cheese, crunchy bread. This will make frequent appearances on my table!

Start by coring and chopping an apple (I used golden delicious), and combining it in a small mixing bowl with the goat cheese.



Add the thyme



and the Italian seasoning and stir well until all the apples are coated with the cheese and herbs.



Lightly toast the french bread slices - you can do this in the toaster oven or in your broiler - it will only take about 1 minute.



Top the bread slices with the apple mixture and return to the broiler for 1-2 minutes or until cheese is soft.



Yum. Yum. Yum.

Find more great recipes at Cooking Thursday, Foodie Friday, Food on Friday and Friday Food, Ingredient Spotlight.

Goat Cheese and Apple Bruschetta

1 apple, cored and diced
1/4 cup goat cheese
1/4 tsp. thyme
1/4 tsp. Italian seasoning
8 slices French bread

Combine the apple, cheese and seasonings in a small mixing bowl and stir well to combine. Toast the bread for about 1 minute under the broiler. Top bread slices with apple mixture and return to the broiler for 1-2 minutes or until cheese is soft. Serve warm.

Carrot Cherry Bread

When I found myself with an abundant supply of baby carrots I bravely went beyond my carrot standbys (carrot bread and carrot cake) and tried a few new recipes. This yummy bread features a great combination of carrots, coconut and dried cherries. All the carrots keep the bread moist and since it makes several loaves, it's lovely to share one with a friend or freeze one for later.

You don't even need a mixer to whip this up! Just get a large mixing bowl and a good wooden spoon and you'll be on your way.

Combine the carrots and sugar, baking powder, baking soda and flour



then add the coconut.



In a large measuring cup, combine the milk, oil and eggs, and beat the eggs slightly. Add this to the carrot mixture.



Fold in the cherries - I chopped mine up a bit so there would be more pieces incorporated into the batter.



Divide the batter between three 7" loaf pans, or two 9" pans. (I only have 9" pans!)



Bake for 40-50 minutes or until the bread tests done. Cool in pans for 10 minutes then remove from the pans to cool completely on a wire rack.



There are more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Carrot Cherry Bread

3 eggs, lightly beaten
2 1/2 cups flour
2 cups grated carrots
1 1/2 cups flaked coconut
1 cup sugar
1/2 cup milk
1/2 cup vegetable oil
1 tsp. baking powder
1 tsp. baking soda
1/2 cup dried cherries

In a mixing bowl, combine the first nine ingredients; mix well. Fold in cherries. Spoon into three greased 7-1/2-in. x 3-3/4-in. x 2-1/4-in. loaf pans or two 9x5 pans.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center of the bread comes out clean. Cool in the pans for 10 minutes then remove from the pans and cool completely on a wire rack.

Green Beans with Pine Nuts

Green beans are one of my favorite vegetables and I always love to find new ways to prepare them. These beans came fresh from the farmer's market and this garlic and pine nut treatment was just perfect. I've probably seen the last of the fresh green beans for this season, but I will look forward to re-creating this dish with frozen green beans all winter.

Luckily, it couldn't be simpler!

Wash and trim the green beans, then cook them in boiling water for about 5 minutes, until crisp tender.



Meanwhile, in a large skillet, heat the olive oil over medium heat, then add the minced garlic



and the pine nuts



and saute for several minutes until golden and fragrant. Stir often so nothing burns! When the beans are tender, drain them, then add them to the garlic/pine nut mixture.



Stir well to coat all the green beans.



What a delightful way to get all your vitamins and minerals! Find more ideas at Cooking Thursday, Food on Fridays, Foodie Friday and Friday Food.

Green Beans with Pine Nuts

1 Tbsp. olive oil
1 clove garlic, minced
1/4 cup pine nuts
1 pound fresh green beans, trimmed and snapped

Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender.

Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned. Drain the beans, and toss with the garlic and pine nuts to serve. Serves 4.

Fish Tacos

For some time, I’ve wanted to re-create the fish tacos that I enjoy occasionally at a restaurant here in town. This recipe comes awfully close and although I may tweak it in the future, it provides a great starting point. And even if you don’t tweak it, these tacos are really delicious. The recipe at the end is “as is” – I’ll mention my proposed tweaks in the step by step directions.

This recipe is labor intensive, but it is not difficult. The first step is to cut the fish into chunks



and place into a glass dish. Cover with lime juice



and refrigerate for at least 4 hours. (Here’s what I might change: lots of chunks of fish are time consuming to fry. I would soak whole fish filets instead of chunks; fry the filets and then cut up afterwards.) The next step is to make the chipotle dressing. Combine the chipotle pepper



adobo sauce,



mayo,



sour cream and milk in a food processor. Process until smooth and combined, then transfer to a small bowl and refrigerate until you’re ready to serve the tacos.

Next, make the honey cumin glaze by combining the lime juice, honey,



oil and cumin



in a measuring cup. Whisk well until smooth



and all the ingredients are incorporated; set aside. Then, put the coleslaw in a bowl



and add the cilantro.



Set aside. When it’s time to fry the fish, set up the dipping “stations” – flour, egg, and panko. Put them close together for good efficiency!



Dip the fish in the flour,



then the egg,



then the panko.



Set each piece of fish aside on a plate until they’re all “dipped.”



When you’re ready to fry them, heat the oil in a large skillet until hot. Add the fish,



and cook for 2 minutes or until golden on the underside. Flip the fish over (a small fork works best for these chunks) and cook on the other side until coating is golden and the fish flakes easily with a fork.



Remove to a plate lined with paper towels and brush with the honey cumin glaze.



Add more oil to the skillet if necessary and fry the remaining fish. (Here’s another possible tweak: I think you could get good results by coating the fish and then baking at 400 or so for 10-15 minutes. That would certainly be healthier!)

If you’re using corn tortillas, fry them briefly on each side, or warm the flour tortillas in the microwave. Divide the coleslaw mixture among the tortillas, then drizzle with the chipotle dressing.



Top the coleslaw with the fish pieces



and drizzle with additional dressing.



Picture yourself along the boardwalk in a sunny Californian locale as you enjoy these delicious tacos!

Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday.


Fish Tacos
1 pound tilapia fillets, cut into chunks
1/4 cup lime juice

1/3 cup lime juice
2 Tbsp. honey
1 Tbsp. vegetable oil
1 tsp. cumin

1/3 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1 chipotle chili in adobo sauce
1 tsp. adobo sauce from chipotle peppers
1/4 teaspoon salt

1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
vegetable oil for frying

2 cups 3-color coleslaw blend
1/2 cup minced fresh cilantro leaves
8 flour tortillas or 12 corn tortillas, warmed

Place the tilapia chunks in a flat dish and pour 1/4 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

To make the chipotle dressing, place the mayonnaise, sour cream, milk, chili, adobo sauce and 1/4 teaspoon salt together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.

Make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.

To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.

Pour several Tbsp. vegetable oil into a skillet and heat the oil over medium heat. Add the fish to the skillet and cook, turning until all sides are golden brown and flesh is easily flaked with a fork. Drain on paper towels.

Brush the fish with the honey-cumin sauce.

Mix the coleslaw and cilantro together in a bowl then divide among the tortillas. Drizzle with chipotle dressing and top with fish. Drizzle with additional dressing.