Makes 1 pint
Prep Time: 10 min
Total Time: 2 min
1 teaspoon finely grated lemon peel
1/2 teaspoon freshly grated nutmeg
1 pint vanilla ice cream, slightly softened
Whisk lemon peel and nutmeg into slightly softened vanilla ice cream. Freeze until firm.
Recipe by Jeanne Thiel Kelley
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Soft and Chewy Brown Sugar and Nutmeg Cookies
I LOVE chocolate chip cookies. So much that I really have difficulty making any other kind when the desire for cookies hits. Sure, shortbread is great, chocolate is wonderful, snickerdoodles, peanut butter. Yeah, all good. But as good as chocolate chip cookies? Please.
But I wanted to get out of my rut and these delicious brown sugar and nutmeg cookies were born! I still wanted that soft, chewy, melted brown butter, gooey in the center thing that is like THE POINT of cookies, but I wasn’t feeling the chocolate. So these are soft, mellow brown sugar cookies with a kick of eggnoggy nutmeg and a little cardamom. The nutmeg is so fragrant without being bitter, and the bite of this cookie is perfect. I hope you’ll love them as much as I do!
I have not tried these with pre-ground nutmeg, and while I’m sure they would be okay, they won’t sing like if you do fresh ground. And the nutmeg you can get pre-ground tends to be quite coarse and gritty, whereas the stuff you grate yourself is like little bits of sawdust that melt perfectly into the cookies. So be warned.
These are a great base for any spice you want to try, just substitute the nutmeg for cinnamon or ginger, maybe cloves or all-spice. I did one batch with all cardamom and it was fantastic, one with orange zest instead of cardamom.
They are flat and chewy so they are perfect for making sandwich cookies. Pair them with ice cream or nutella. I had some lemon curd and made lemon curd sandwiches out of the cardamom version. Have fun!
Stovetop Fruit Pie Filling
- Quick Glance
- Quick Glance
- 20 M
- 1 H, 30 M
- Makes 8 servings | about 3 cups (enough to fill a 9-inch pie crust)
Ingredients US Metric
- 3 tablespoons water
- 1/4 cup cornstarch
- 4 cups sliced or chopped fresh or frozen defrosted fruit (see suggestions below)
- 1/2 to 3/4 cup granulated sugar, depending on the sweetness of the fruit
- Pinch of salt
- Squeeze of lemon
- Grating of nutmeg
- Grated zest of 1 orange, preferably organic, or a splash of orange liqueur
- Some Fruit Filling Suggestions
- Strawberries and rhubarb, cut in 1/2-inch (1.25 cm) pieces
- Blackberries and sliced or chopped peaches
- Gooseberries and red currants
- Strawberries and blueberries
- Cherries and berries
- Raspberries and sliced or chopped nectarines
- Blueberries and sliced or chopped apricots
In a small bowl, briskly whisk the cornstarch into the water.
In a medium saucepan over medium heat, combine the fruit, sugar, salt, lemon, nutmeg, and orange zest.
Cook, stirring occasionally, until the fruit is broken down, 6 to 10 minutes.
Add the cornstarch mixture, bring to a boil, and cook, stirring vigorously in a figure-eight pattern, for 2 minutes more. The mixture will thicken to a jelly-like consistency.
Remove from the heat. Pour the filling into a bowl and let cool at room temperature for 15 minutes.
Cover with plastic wrap, pressing it against the surface of the filling, transfer to the fridge, and let cool completely, about 40 minutes more. (You can stash this in the fridge for up to 3 days.)
Recipe Testers' Reviews
With the first glance of this recipe, I was a little worried that the simplicity of the recipe would not make a strong final product. I was very surprised with how quickly the recipe came together and how tasty it ended up.
Once the cornstarch was added to the mixture, it quickly began to boil and thickened right away. It was delicious as a pie filling, and adding less sugar made it pair well with a pie crust, but it would also be delicious as a pancake or ice cream topping as well. It’s a great way to highlight in-season fruit.
I used peaches and blackberries. I used 2 cups of each. At the 6-minute mark, half of the fruit was broken down (most of the peaches were and almost none of the blackberries were). Both fruits would be easily crushed with the back of the spoon at this point. After stirring, there were no chunks left of either fruit. The mixture began thickening almost immediately and could easily coat a spoon. It took on the thickness of a jelly. The recipe made roughly 3 cups of filling, and it filled a pie crust almost perfectly, but was about half a cup low.
This jewel-toned beauty of a filling is the perfect answer to "what's for dessert?" Serve it on shortcake, as a pie filling, inside crepes, or just warm over ice cream. It's a real taste of summer (or spring/winter/fall!) and quite handy to have on hand.
I chose to make this filling with some strawberries and blueberries I had in the fridge. I used about 2 cups of each, quartering the strawberries before cooking. When making this again, I would cut the strawberries into smaller pieces to cut down on the cooking time.
I loved the addition of the orange zest and lemon juice as it was a great counterpoint to the sweetness of the sugar and berries and the freshly grated nutmeg added just a hint of spice. My berries took about 10 minutes on medium heat to break down before I added the cornstarch slurry. My slurry was more like a non-Newtonian fluid (very solid) and perhaps could have had just a touch more water added to make dissolving it easier, but it worked as is. It definitely thickened the fruit mixture and once cooled in the fridge gave an almost gelatin- or jam-like consistency to the fruit filling.
The combination of strawberries and blueberries was strikingly beautiful and made a wonderful filling for a pre-baked pie crust. We topped it with some freshly whipped cream and enjoyed this wonderful taste of summer. Next time I'll try it with other fruits (maybe peaches and strawberries or some of the dewberries growing in my backyard) and perhaps fill some wonderful crepes with it!
The flavor is good and this was easy to use. Having a premade filling mix makes it easy to make a pie later and so I think this is a very useful recipe. I used it for the base part of a fruit crostata plus added some fresh fruit (macerated) on top after it had cooled. I used blueberries, strawberries, and raspberries.
My fruit filling was a lot stiffer than the one in the photo. Generally, this would mean that it doesn't need to be cooked as long, but because it's a cornstarch thickener, you need to cook it for 1 to 2 minutes to get the starch taste out. I'd say that I'd need to have cooked the original fruit mixture less (more liquid to start). I cooked it a little longer because the strawberries weren’t broken down in 6 minutes. I would either cut the strawberries more next time or use a little water to get it to the right consistency before the cornstarch slurry.
Summer goes hand in hand with pie. Nothing is better than having a pie filled with freshly picked strawberries, blueberries, raspberries, peaches, and rhubarb. Pies were made to be eaten in the summer, but I find that a lot of people are intimidated by making a tasty filling (let alone the pie process in of itself).
This filling is a sure-fire way to make a great pie filling using whatever summer fruits you have on hand and allowing the baker to choose how sweet they would want it based on the sweetness of the fruits. This recipe is foolproof and quick. It has the perfect balance of sweetness and acidity that would compliment almost any crust, ice cream or custard that it would be served with.
The filling thickened almost immediately after I put the cornstarch in. I didn’t need to bring it to a boil for it to be thickened at all. I did use the figure-eight stirring pattern and it thickened pretty significantly quickly
I put my filling in the fridge a few minutes after I transferred it into a bowl and left it in the fridge for about 80 minutes. The filling was still warm in the middle but was cool enough to fill the pie crust. I ended up with enough filling for a 9-inch pie
This is an excellent template for a cooked fruit pie filling, that can be customized to your taste and whatever fruit you have on hand. I made two fillings, one strawberry and blueberry, and one nectarine and blackberry. Both were delicious.
I decided to use the booze option instead the orange zest, adding a little bit of kirsch to the strawberry/blueberry filling and a bit of Cointreau to the nectarine/blackberry one. I went with the lower amount of sugar in the recipe, which I found to be just right. The recipe cooked up as promised, with the one exception being that the nectarine/blackberry filling took a few minutes longer to cook than the strawberry did, about 10 minutes total, whereas the strawberry/blueberry filling took the 6 minutes specified in the recipe. I used my filling for fruit hand pies rather than a large pie. Because hand pies only take a couple tablespoons of filling, I had a lot left over.
You may be wondering if this recipe would be suitable for canning, and the answer is no. Cornstarch-based fillings do not perform well canning, and can pose a safety issue as well. If you want to can a pie filling, find a well-tested recipe that uses Clear Jel. What you can do, however, is freeze this filling. So fear not if you have excess, or don't want to make a pie right away. You can freeze the filling on its own, or already into a pie. I recommend that the pie be frozen uncooked for best results.
If you want a delicious and easy fruit filling recipe, then this is the recipe for you! This was my first time making a stove-top fruit filling and it was a huge hit in my home!
For my fruit filling, I used 2 cups of blueberries and 2 cups of raspberries. The combination of the blueberries and raspberries mixed with a hint (1/8 tsp) of ground nutmeg and the grated orange zest created such a deep, intense, beautiful sweet and tart flavor. I only used 1/2 cup of granulated sugar since I had the sweetness from the raspberries and it was the perfect amount of sweetness. Feel free to modify the amount of granulated sugar in the recipe to adjust the level of sweetness to your liking.
The grated orange zest gave the fruit filling a mild pop of citrus flavor which really brought out the flavors from the fruit combination.
I also love how versatile this recipe is. You can use any combination of fruit filling of your choice and alternate fruit fillings based on seasonal ingredients available. The combinations are endless. Whether used as a fruit filling for a baked pie or eaten right out of a glass mason jar with some crackers as a snack, this recipe is so flavorful and will be a party in your palate!
For those of us who fear the fruit pie and its inherent thickening tragedies, this stove-top fruit filling is like an insurance policy: you know straight-away that you’ll have just the right consistency and all of your efforts to blind-bake a crust won’t be wasted by some uncooperative filling that oozes right out during baking or later when slicing the pie to share. (Been there. Done that.)
I loved that the method is quick, easy, and graciously accommodating of all kinds of fruit choices. It does take some courage to estimate the best amount of sugar to add to your fruit, as well as the measures of lemon juice, nutmeg, and orange juice or liqueur (which are all listed vaguely in the ingredients), but on the flip side, there’s freedom in being able to adjust the sweet-tart ratios to your own liking. The filling cooked up to just the right gentle thickness and tasted fresh and bright. I froze mine after cooling to save for the next time we need a pie fix. (Read: Tomorrow!)
I used 4 cups of pitted dark red cherries from a backyard cherry tree and the full 3/4 cup (150 g) sugar, as my cherries were a bit tart. I used 1/2 of a small lemon for the “squeeze of lemon” and 1 tablespoon Grand Marnier.
This recipe was easy-as-pie! (Pun intended.) I love this type of recipe because it gives you a base recipe that can be used time and time again, but it also allows you the flexibility to use whatever fruit and flavor pairings you have on hand.
I had some frozen blueberries and strawberries on hand which I paired with a splash of creme de cassis. My fruit filling went into a nice whole wheat pie crust with a lattice top. Such a gorgeous pie thanks to the rich ruby colors of the fruits. I only used 1/2 cup of sugar (I like to rely on the natural sweetness of fruit in these types of pies) and yes, after adding the 1/4 cup of cornstarch, bringing the mixture to a boil, and cooking for 2 minutes it was significantly thickened and bubbly.
The fruit mixture cooks down well, and I got enough filling to fill my 9-inch pie crust nicely.
This is definitely a dessert recipe to tuck into your recipe folder I can see using the cooked fruit filling with ice cream, ricotta or even a topping for a panna cotta as well.
HUNGRY FOR MORE?
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- 6 tablespoons unsalted butter, room temperature, plus more for tins
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar, plus more for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 3/4 cups blueberries
Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla mix until well combined. Reduce speed to low alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer gently fold in berries by hand. Divide batter among muffin tins sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan transfer to wire rack, and let cool completely.
Lemon Cream Cake
I often mention my grandmother and her love of baking. She was always making something delicious, from cakes to fried pies. One of the cakes she frequently made was a lemon cake that consisted of dense lemon cake layers and a light, fluffy, lemon-y frosting that I could have eaten with a spoon!
I have many of her recipes, but the one for her lemon cake is regrettably absent from that collection. I&rsquove been trying to recreate that cake for a long time, and I believe I&rsquove finally gotten very, very close with this Lemon Cream Cake! Yay!
I do feel pretty sure, however, that her version didn&rsquot involve Limoncello. That lovely lemon liqueur isn&rsquot baked into the cake. Rather, it is brushed over the baked cake layers and allowed to soak into them to add even more lemon flavor to this all-out lemon delight.
The frosting really couldn&rsquot be simpler. Just three ingredients give you a fantastic frosting with a lovely lemon flavor! I will warn you that once mixed, the frosting is very thin. It doesn&rsquot have the consistency of a traditional frosting. But chill your frosted cake for a bit, and it will set up beautifully.
If you like, top this cake with some fresh berries. Blueberries, raspberries, blackberries, strawberries&hellip whichever you prefer. It will add more flavor and will certainly be eye-catching. Personally, I prefer to put the focus solely on lemon for this cake to make it as close as possible to the cake I remember.
My grandmother always kept her lemon cake in the refrigerator and served it straight from there. I do the same with this cake. Keeping it chilled will keep your frosting from running away. And you&rsquoll also enjoy every bite of this cake in its cool, creamy, lemon glory!
How to Make Homemade Ricotta
Line a strainer with a couple layers of damp paper towel or cheesecloth, and set inside a large bowl.
In a saucepan, combine heavy cream, milk, and salt. Bring to a boil over medium high heat.
Once boiling, remove the pan from the heat and stir in the vinegar or lemon juice. Let the mixture sit for 2 minutes, then pour into the strainer and let drain for 20 minutes. It&rsquos ready for use!
Note: Because there are no stabilizers, a little liquid will always pool on the sides. Just stir it in.
You know when you taste a homemade version of an ingredient you&rsquove always brought from the store, and you have a WHOA moment because it&rsquos so much better? That&rsquos how homemade ricotta is. The difference is astonishing!
There are some cases where store-bought versions of things can be pretty on par with homemade, but it&rsquos the freshness factor that makes homemade ricotta so much better. It&rsquos good enough that you can spread it onto a piece of good bread, drizzle with a little olive oil, and call it a day.
And when you use homemade ricotta for lasagna, stuffed shells, or pancakes? It makes them even better.
Sometimes making ingredient-type foods at home can be a little more work than maybe is realistic for our busy lives. But homemade ricotta is so easy and so good that I think it&rsquos easy to justify. Let me show you how simple it is!
Add milk and heavy cream to a pan. I like a 4:1 ratio, but you can play with that a bit to make it creamier or lighter as you wish.
Add salt to the mixture, so the ricotta will be seasoned.
Bring the mixture to a boil over medium high heat.
Remove the pot from the heat, then add two tablespoons of white vinegar or fresh lemon juice. I tend to prefer vinegar, but it&rsquos up to your taste. Just make sure you use a good quality vinegar, or fresh lemon juice, since you&rsquoll be able to taste it a little bit in the cheese.
Stir everything together, and you&rsquoll see that the mixture will curdle.
Line a strainer with a moistened paper towel or cheesecloth, and pour the mixture through to let the whey liquid drain away from the cheese.
20 minutes of draining yields my favorite texture, but you can let it drain longer if you want a thicker ricotta.
The ricotta is now ready to be used!
I love ricotta spread onto crusty bread, but there are so many more uses for it. You can make ricotta pancakes, ricotta cheesecake, stuffed shells or manicotti, lasagna, cannoli, put ricotta plops on pizza, and more. Enjoy!
Love these lemon herb Hasselback potatoes?
Try a few of my other tasty potato recipes!
- Herbed Dijon Mustard Potato Salad
- Perfect Roast Potatoes
- Spinach Bacon Ranch Twice Baked Potatoes
- Twice Baked Stuffed Reuben Potatoes
- Spinach Parmesan Baked Mashed Potatoes
- Broccoli Rabe and Hummus Topped Sweet Potatoes
Favorite Tips and Recipes to Keep Flies Away
Simple Natural Fly Repellent
This easy and natural fly repellent is quick to make and uses ingredients you likely already have around the house.
Simple Natural Fly Repellent Recipe
Pour the ingredients into a spray bottle and mix well. Spray anywhere flies hang around whether inside or outside.
Lemon-Clove Bug Repellent
This is one of our favorite homemade fly traps because it only requires two ingredients, plus it’s another one that smells great! Cut a lemon in half and stick cloves all over the fruit.
Place the fly trap in the area where you want to keep bugs away. This is an excellent insect repellent if you plan on spending some time outdoors, like for a picnic or an outdoor event.
You’re probably already familiar with citronella oil as a natural mosquito repellent, but the smoke from citronella candles can be effective against other insects, as well.
Using citronella candles offers protection from bugs on two fronts—citronella essential oil is a natural irritant, as is smoke. Light a citronella candle and wave the smoke around in the infested area—you should notice an instant decrease in the bugs around you.
Though it might seem that these flying pests appear out of nowhere, they are, of course, coming from outside. Though you can’t get rid of all of the insects in your yard and around the exterior of your house, working control the bug population in your immediate outdoor surroundings can help keep them from getting inside.
One great outdoor pest control method is to plan an herb garden. Lavender, rosemary, basil, lemongrass, mint, and many more herbs are a powerful insect repellent.
It’s also important to avoid standing water, keep your gutters and drainage areas clean and clutter-free, and make sure any outdoor plants are healthy and free of rot. These tips don’t only work for flies they will also help you get rid of gnats outside, as well as mosquitoes and other bugs.
Water-Filled Plastic Bag
This technique may sound simple — and it is! — but there is some science behind this method, and even entomologists recommend it.
Flies have compound eyes, with approximately 3,000 lenses per eye. Usually, that works to their advantage, allowing them to detect movement and shifting light patterns.
By filling a clear plastic bag with water and hanging it outside—around doorways and other entrances—you will completely throw off flies, as the water reflects light in all directions. However, as this method relies on light, it only works during daylight hours.
Citrus Fruit Peels
This is one of the easiest natural ways of getting rid of house flies. Hold onto your fresh orange or lemon peels and place them near the infested area. You can put them in a small cloth or cotton teabag if you prefer, but remember to rub your homemade traps now and then to freshen the scent.
If you don’t want to leave peels sitting around, you can also make a DIY fly spray using citrus oils. Please note that this method is not for fruit flies, as they will be attracted instead of repelled by the fruit.
Essential Oil Homemade Fly Spray
As the name suggests, this fly spray uses a lot of essential oils. We love using oil blends in our DIY pest control recipes because they smell great and they work!
Just a couple of notes about the changes and clarifications I made to this recipe.
First of all, mom's recipe didn't state what type of apple to use. I chose Granny Smith Apples because they were one of her favorites and it just seemed to make sense. Honey Crisp Apples are my favorite and I'm sure they would work fine too.
At the time of this post, we are currently going through "social distancing" and we don't make a lot of trips to the store. Dark brown sugar has been all we have been able to find lately and it worked great. Normally I would use the light brown sugar.
In writing out the recipe, mom indicated that the sugar was to be divided, but she wasn't specific how. Her recipe called for a total of 1 ¼ cups, some to be mixed with apples and some to go in the topping. I decreased the amount to one cup and divided as shown in my version of the recipe.
Mom's recipe called for lemon zest only. I figured I might as well add a bit of lemon juice too, so I added juice from half of the lemon after zesting it.
Finally, mom's recipe didn't call for flour or cornstarch. I was worried the filling might be juicy. I decided to add a bit of cornstarch and it came out perfect.
Oh, I almost forgot. Mom's recipe said to bake at 375 degrees for about an hour. After only 35 - 40 minutes I noticed the topping was browning nice and the apples were tender. My apples were not mushy and had a little crispness left to them, just how I like them. If you want your apples cooked more, reduce the temperature and cook a little longer. Remember, all ovens cook a little differently.
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Cinnamon, Goldschlager, Whipped Cream Snitchee's Cider (Cocktail) Cider, Cinnamon, Spiced Rum Snowball #5 (Cocktail) 1921 Tequila Cream Liqueur, Cinnamon, Coffee Liqueur, Evaporated Skimmed Milk, Vanilla Spanish Chocolate (Non-Alcoholic) Cinnamon, Egg Yolks, Milk, Sweet Chocolate Spanish Coffee #2 (Hot Drink) Bacardi 151 Proof Rum, Cinnamon, Coffee, Kahlua, Nutmeg, Triple Sec, Whipped Cream The Don Draper (Cocktail) Bitters, Cinnamon, Ginger, Ginger Cinnamon Syrup., Orange, Uncle Nearest 1856 Premium Whiskey The Spiced Apple Martini (Martini) 10 Cane Rum, Amaretto, Apple Juice, Cinnamon The Ugly Irish Molly-o (Cocktail) Ale, Christian Brothers Brandy, Cinnamon, Whiskey Tony's Hot Buttered Rum Batter (Cocktail) Allspice, Brown Sugar, Butter, Cinnamon, Nutmeg, Vanilla Extract Vin Chaud (Hot Drink) Brandy, Cinnamon, Honey, Pineapple, Red Wine, Strawberries, Sugar, Water Voyant Pumpkin Chai Martini (Martini) Cinnamon, Pumpkin Puree, Vanilla Vodka, Voyant Chai Cream Liqueur West Indian 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