Ingredients, crust:

2 1/2 cups whole-wheat pastry flour

1/2 C golden flax meal

1/4 cut toasted wheat germ

1/2 tsp salt

8 Tbsp cold butter

6 Tbsp. vegetable oil

6 Tbsp ice water

Ingredients, filling:

7 cups peeled apples

2 Tbsp honey

2 Tbsp sugar

1 Tbsp quick-cooking tapioca

1 Tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp all spice



  1. In a large bowl, stir together flour, flax meal, wheat germ and salt. With a pastry blender, cut butter and vegetable oil into the flour mixture until it resembles coarse crumbs (you can also pulse in a food processor).
  2. Gradually add the ice water, a tablespoon at a time, and gather the dough into a ball. Divide the dough in half and flatten each half into a disk.  Place each disk on a sheet of floured waxed paper.  Sprinkle a little more flour over each and top with two more sheets of waxed paper.  Refrigerated for at least 30 minutes before rolling out.
  3. Preheat the oven to 400°F.
  4. On a lightly floured work surface, roll out half of the dough to a 12” round and fit into a 9” pie plate, pressing it into the bottom and up the sides of the plate.
  5. In a large bowl, toss the apples with honey, sugar, tapioca, lemon juice, vanilla and spices. Spoon mixture into the pie she..
  6. On a slightly floured work surface, roll out the remaining dough to a 12-14” round and place over the filling. Press the top and bottom edges of the dough together to seal and, with a pair of kitchen scissors, trim the edges to make them neat.  Using a fork, crimp the edges.  With a paring knife, make several steam vents in the top.  Place the pie plate on a rimmed baking sheet.
  7. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 minutes, or until the juices are bubbling and the crust is golden brown.  Cool completely on a rack before serving.


Recipe from OrganicGardening.com


3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 Tbsp. chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked & crumbled



In a large bowl, combine broccoli, apples, mixed dried fruit and onion.  Add yogurt; toss to coat.  Sprinkle with bacon.  Refrigerate until serving.

Makes 6 servings. Recipe from the Taste of Home magazine, December 2014.

***You can substitute the dried fruit and apples for just about any other fruit—I’ve often had this salad made with grapes.  I would think plums would pair nicely, too!  You can also swap out the broccoli for cauliflower or do a combo of both.




  • 4 peaches, peeled and sliced
  • 1/4 cup light brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • The juice of 1/2 Lemon



  • 1 1/3 cups flour
  • 1/3 cup uncooked oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup buttermilk


Bake peaches on grill, cover on, over indirect medium heat for 40-45 minutes. Check crust for done-ness.


Combine sliced peaches, brown sugar, cinnamon, salt, and lemon in a small bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

To prepare the crust, combine the flour, uncooked oats, brown sugar, baking powder and salt in a medium-sized bowl

Cut the butter into the flour mixture (you can use a pastry blender if available)

Add the buttermilk until a soft dough is formed (you may not need the entire 1/2 cup)

Grease a cast iron pan with unsalted butter

Layer peach mixture at the bottom of the cast iron pan

Top with soft dough

Grill uncovered over indirect heat for 40-45 minutes, or until crust is browned and done all the way through

Serve with vanilla ice cream, if desired (http://rockinmama.net/recipe-grilled-peach-cobbler/)

Spiced Cherries

Makes about 1 pint.  A sprightly accompaniment to roast goose, duck, chicken or pork.


1 pint stemmed sweet cherries (2 cups)

1 C white wine vinegar

1/2 C sugar

1/3 C white wine

Seeds from 1 cardamom pod

Small piece of a cinnamon stick

Pinch of ground mace

1 allspice berry



  1. Put the cherries into a bowl or jar and cover them with the vinegar. Cover the bowl with a towel or cap the jar, and let the cherries stand for 8-12 hours.
  2. Drain the vinegar into a saucepan. Add the sugar, wine and spices.  Bring the liquid to a boil and then reduce the heat.  Simmer the liquid for 15 minutes.  Remove the pan from the heat and let the liquid cool.
  3. Pour the cooled liquid over the cherries, cover them and let them stand at room temperature for 3 days.
  4. Drain the liquid into a saucepan again and bring the liquid to a boil. Let cool.
  5. Put the cherries into a sterilized pint jar. Strain the cooled liquid over them, filling the jar to the brim, and cap the jar.  And all-plastic cap is preferable; if you only have a metal cap (or metal lid & ring), line it with plastic wrap.
  6. Store the jar in the refrigerator another cool, dark place for at least 1 month before eating the cherries.

Recipe from The Joy of Jams, Jellies and Other Sweet Pereserves by Linda Ziedrich.

Summer Cherry Cake

Adapted, only slightly, from Martha Stewart



6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) cherries, pitted and halved (or any other not-too-juicy fruit)



Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or springform pan.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Bing Cherry Cobbler



3lb sweet cherries, pitted

1 Tbsp fresh lemon juice, strained

3 Tbsp sugar, plus 1/3 C

2/3 C buttermilk

1 tsp pure vanilla extract

1 1/2 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp ground cinnamon

6 Tbsp cold unsalted butter, cut into pieces

1 Tbsp sugar mixed with 1/4 tsp ground cinnamon


Preheat the oven to 375°F.  Have ready a deep 9” baking dish.

In a large bowl, stir together the cherries, lemon juice, and 3 Tbsp sugar until well mixed.  Pour the fruit into the dish and bake for 10 minutes.

While the fruit is baking, in a small bowl, stir together buttermilk and vanilla.  Sift the flour, the 1/3 cup sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.  Using a pastry blender or 2 kinves, cut the butter until the mixture forms large, coarse crumbs the size of small peas.  Pour in the buttermilk mixture and stir just until a soft, sticky, evenly moistened dough forms.

Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface.  The topping will not cover the fruit but will spread during baking.  Sprinkle with the cinnamon-sugar mixture.  Bake until the fruit filling is bubbling, the topping is browned, and a toothpick inserted into the topping comes out clean, 30-35 minutes.  Let cool on a wire rack for about 15 mins before serving.

Recipe from Dessert of the Day by Kim Laidlaw


  • 1¼ cups (170 g) pitted dark sweet cherries, frozen (pre-freeze your own!)
  • ½ packet stevia (about ¼ teaspoon powdered stevia; omit if your cherries are super sweet)
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon pure almond extract or 1/16 teaspoon ground mahlab
  • 1/16 teaspoon sea salt
  • 2-3 tablespoons ice-cold water
  • 1 tablespoon chopped good-quality dark chocolate (see Note)



  1. Add the cherries, stevia, vanilla extract, almond extract, and salt to a food processor and pulse until it looks crumbly.
  2. With the motor running, slowly add enough cold water (about 2 to 3 tablespoons) so it comes together into a smooth mixture.
  3. Add the chocolate chips and pulse one or two times.
  4. Serve immediately if you like it on the softer side, or transfer to the freezer to solidify a little before serving.



Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.




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