Read Online Kate Gosselin's Love Is in the Mix by Kate Gosselin - Free Book Online Page A
Authors: Kate Gosselin
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dessert! Serve this warm with vanilla ice cream, and I promise this won’t last long in any house.
2¼ cups fresh blueberries
2¼ cups fresh red raspberries
3 tablespoons lemon juice
¼ cup sugar, plus ⅓ cup, plus 3 teaspoons
1 cup flour, plus 1 teaspoon
1⅓ cups quick oats
4½ teaspoons baking powder
¼ cup packed brown sugar
½ teaspoon salt
2 teaspoons vanilla extract
6 tablespoons butter, softened, plus 1 tablespoon, melted
1 cup milk
½ teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a 9 by 13-inch baking dish.
In a medium bowl, mix the berries, lemon juice, ¼ cup of sugar, and 1 teaspoon of flour. Gently toss to coat. Set aside.
In another medium bowl, mix the oats, the remaining 1 cup of flour, the baking powder, ⅓ cup of sugar, the brown sugar, salt, and vanilla extract. Using a spoon or a spatula, incorporate the 6 tablespoons of butter until the mixture is crumbly and in small pieces. Add the milk and mix until a thick batter is formed.
Set the bowl aside, covered with a lid or cloth for 8 to 10 minutes.
Pour the berry mixture into a greased baking dish. Drop the batter over the berries, smoothing evenly across the pan, allowing some berries to peek through.
Combine the 3 teaspoons of sugar, the cinnamon, and the 1 tablespoon of melted butter together. Mix well and pour over the batter.
Bake for 22 to 24 minutes or until the berries are bubbly and the top is golden. Cool for at least 20 minutes before serving (with vanilla ice cream!).
Cream Cheese Icing
MAKES 2½ TO 3 CUPS OF ICING
I invented this icing recipe for my Pumpkin Raisin Bread . I make the bread and cut it into slices and then squares (1-inch bites). I place a dollop of my cream cheese icing on each square for a divine little finger-food treat. But don't stop there. You can use it to top a carrot cake or any cupcake you can create. This icing is super versatile.
1 block softened cream cheese
2 cups powdered sugar
3 teaspoons flour
2 teaspoons vanilla
1 teaspoon milk
Pinch of salt
¼ cup softened butter
Whip all of the ingredients together with a hand mixer. Spread onto a cake or Pumpkin Raisin Bread and chill.
Family Yuck Pie
MAKES 1 PIE
M y Gramps made this recipe by accident when he combined his leftover ingredients after a day of pie making. My brother heard “yuck pie” when it was actually called “milk pie,” and the name stuck. This pie is full of childhood memories. My kids love it and so will yours!
1½ cups brown sugar
1 cup or milk
2 to 3 tablespoons flour
4 tablespoons butter at room temperature
1 prepared piecrust
Preheat the oven to 425 degrees F.
In a large bowl, mix the brown sugar, milk, flour, and butter together, using a hand mixer, and place in a prepared piecrust. Cover the pie with foil and bake for 20 minutes.
Fast Freezer Apple Pie Filling
MAKES ABOUT 6 QUARTS
T his is a great way to have pies in minutes! And a time-saving way to have pie throughout the year. Combine this filling with my Quick and Crumbly Pie Crumb Topping , and whoa! Delicious! When apples are readily available in the fall, you will find me cooking up and storing away my pie filling.
20 cups peeled and thinly sliced apples
(10 to 12 pounds medium apples)
4 tablespoons lemon juice
4 cups apple juice
4 cups water
2 cups white sugar
2 cups brown sugar
1 cup cornstarch
1 teaspoons salt
1 tablespoons ground cinnamon
½ teaspoon ground nutmeg
Place the peeled, sliced apples in a large bowl and toss them with the lemon juice. Set aside.
Combine the apple juice and water in a large stockpot over medium heat. Add the white sugar, brown sugar, cornstarch, salt, cinnamon, and nutmeg. Stir well. Bring the mixture to a boil and continue to boil for 2 minutes, stirring the entire time.
Add the apples to the pot and return the liquid to a boil. Reduce the heat and simmer for about 8 minutes or until the apples are tender.
Remove from the heat and allow the apple mixture to completely cool. Spoon
2¼ cups fresh blueberries
2¼ cups fresh red raspberries
3 tablespoons lemon juice
¼ cup sugar, plus ⅓ cup, plus 3 teaspoons
1 cup flour, plus 1 teaspoon
1⅓ cups quick oats
4½ teaspoons baking powder
¼ cup packed brown sugar
½ teaspoon salt
2 teaspoons vanilla extract
6 tablespoons butter, softened, plus 1 tablespoon, melted
1 cup milk
½ teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a 9 by 13-inch baking dish.
In a medium bowl, mix the berries, lemon juice, ¼ cup of sugar, and 1 teaspoon of flour. Gently toss to coat. Set aside.
In another medium bowl, mix the oats, the remaining 1 cup of flour, the baking powder, ⅓ cup of sugar, the brown sugar, salt, and vanilla extract. Using a spoon or a spatula, incorporate the 6 tablespoons of butter until the mixture is crumbly and in small pieces. Add the milk and mix until a thick batter is formed.
Set the bowl aside, covered with a lid or cloth for 8 to 10 minutes.
Pour the berry mixture into a greased baking dish. Drop the batter over the berries, smoothing evenly across the pan, allowing some berries to peek through.
Combine the 3 teaspoons of sugar, the cinnamon, and the 1 tablespoon of melted butter together. Mix well and pour over the batter.
Bake for 22 to 24 minutes or until the berries are bubbly and the top is golden. Cool for at least 20 minutes before serving (with vanilla ice cream!).
Cream Cheese Icing
MAKES 2½ TO 3 CUPS OF ICING
I invented this icing recipe for my Pumpkin Raisin Bread . I make the bread and cut it into slices and then squares (1-inch bites). I place a dollop of my cream cheese icing on each square for a divine little finger-food treat. But don't stop there. You can use it to top a carrot cake or any cupcake you can create. This icing is super versatile.
1 block softened cream cheese
2 cups powdered sugar
3 teaspoons flour
2 teaspoons vanilla
1 teaspoon milk
Pinch of salt
¼ cup softened butter
Whip all of the ingredients together with a hand mixer. Spread onto a cake or Pumpkin Raisin Bread and chill.
Family Yuck Pie
MAKES 1 PIE
M y Gramps made this recipe by accident when he combined his leftover ingredients after a day of pie making. My brother heard “yuck pie” when it was actually called “milk pie,” and the name stuck. This pie is full of childhood memories. My kids love it and so will yours!
1½ cups brown sugar
1 cup or milk
2 to 3 tablespoons flour
4 tablespoons butter at room temperature
1 prepared piecrust
Preheat the oven to 425 degrees F.
In a large bowl, mix the brown sugar, milk, flour, and butter together, using a hand mixer, and place in a prepared piecrust. Cover the pie with foil and bake for 20 minutes.
Fast Freezer Apple Pie Filling
MAKES ABOUT 6 QUARTS
T his is a great way to have pies in minutes! And a time-saving way to have pie throughout the year. Combine this filling with my Quick and Crumbly Pie Crumb Topping , and whoa! Delicious! When apples are readily available in the fall, you will find me cooking up and storing away my pie filling.
20 cups peeled and thinly sliced apples
(10 to 12 pounds medium apples)
4 tablespoons lemon juice
4 cups apple juice
4 cups water
2 cups white sugar
2 cups brown sugar
1 cup cornstarch
1 teaspoons salt
1 tablespoons ground cinnamon
½ teaspoon ground nutmeg
Place the peeled, sliced apples in a large bowl and toss them with the lemon juice. Set aside.
Combine the apple juice and water in a large stockpot over medium heat. Add the white sugar, brown sugar, cornstarch, salt, cinnamon, and nutmeg. Stir well. Bring the mixture to a boil and continue to boil for 2 minutes, stirring the entire time.
Add the apples to the pot and return the liquid to a boil. Reduce the heat and simmer for about 8 minutes or until the apples are tender.
Remove from the heat and allow the apple mixture to completely cool. Spoon
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