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Morning Foods/ Pastries

Blackberry French Toast

It’s blackberry pickin’ time again.

Last year was my first time to pick blackberries and I couldn’t wait to go again this year. So, armed with some bug spray, sun screen, and some bottles of water, we set out for the farm to pick-pick-pick until we had enough to last for months in my freezer.

Was it ever hot the day we picked the berries. I picked about 12 lbs. before I finally said “uncle” and gave up. It was hot as blue blazes, but did I get some beauties! A couple were the size of a golf ball and I had those laid out on a plate alongside a golf ball to take a picture for you and before I could, someone in my house and I won’t say who (but there are only two of us here) ate the golfball size blackberries.

I don’t know about you, but when I go picking, whether it is strawberries, blackberries, blueberries or any other kind of fruit I seem to get really picky.  I look for the plumpest berries I can find, stopping occasionally to pop one or two into my mouth. I don’t think I have ever seen a sign that says “no tasting”. If there were such a sign I would just hold my breath on the way out and hope they don’t ask to see my tongue. If they did, they would find a tongue stained purple from the berries I have been sampling. You have heard of “taste test” haven’t you?

Why is it when we pick things ourselves the foods we prepare with our bounty seems so much better. I made my own peach preserves last year and can’t wait to do it again this year.  Even though I don’t eat preserves that often, someone will benefit from my making it though I’m sure. I don’t ever use acronyms when texting or typing but for this recipe, all I can say is OMG this is a delicious recipe.

So on father’s day my husband had something more special than his bowl of Cheerios.

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Blackberry Spinach Salad

I went blackberry picking a few weeks ago and found all of these wonderful plump blackberries.

I love picking berries whether it’s blueberries or blackberries.  When my kids where younger I used to take them to pick strawberries.  All I remember about those outings is they seemed to stomp on more berries than they actually helped to pick or they were chasing each other around the berry patch.

When we moved to Texas we had berry patches all over the place where we could go pick. But, the one problem was the heat. I remember being able to talk at least one of the kids at a time to go picking for at least 2 hours. After that, they were done and never returned to the berry patch. So now that their berry picking days are behind them, I have to talk a friend into picking with me.

I picked 11 lbs. of blackberries the day we went to this local field and now I’m ready to go pick some blueberries.

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Dessert/ Pies/Tarts

My First Summer Fruit Galette

First crush, first date, first kiss, first Summer Fruit galette!

Do you remember your first crush, your first date, your first kiss, your first born (& 2nd and 3rd)? I do, and I will remember my first Summer Fruit Galette.

These days I get a lot of my inspiration in cooking from my kids. They love to cook and try new recipes and since being “empty nesters” for the last several years, I have gotten into the habit of just throwing something together for dinner. Since starting this blog a month ago, I think I am getting some of my creative juices flowing again. So, today I have decided to try a Summer Fruit Galette.

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For some reason the word “Galette” brings to mind a little French woman with a scarf on her head standing in her kitchen after a long hard day of doing chores. She wants to make something special for dessert tonight for her family. She won’t be making a lattice top crust or one of those crust with the cute little shapes cut out. No, she will be making this rustic free form tart full of fruit she has just picked from her garden. This will be a quick, easy dessert for her to throw together for her family.

So, this is my attempt to be that little lady, I don’t have scarf on my head, but I do have the desire to make this nice tart for my husband and friends who are coming to dinner tomorrow night.  — Sherry

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Cherry jam is sometimes hard to find but delicious.

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Roll pastry out very thin.

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Have all your fruit ready to put on the pastry.

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Just fold and pleat the crust up, bringing it over the filling.

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This was delicious the next day reheated. With or without whip cream – I served with sugar free ice cream. Had to cut calories someway.

My First Summer Fruit Galette



  • 2 c. all purpose flour
  • 2 Tbsp. sugar
  • 12 Tbsp. cold butter cut in 3/4″ chunks
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 7 Tbsp. ice water


  • 1 carton blackberries
  • 1 carton raspberries
  • 4 nectarines and peaches combination
  • 2-4 Tbsp. sugar
  • 2 Tbsp. flour
  • 1/3-1/2 c. cherry jam or your choice

Egg Wash:

  • 1 egg
  • 1 Tbsp. water
  • sugar for dusting crust.


  1. Crust: Put the flour, salt, sugar into the bowl of a food processor. Pulse a few times. Add in 1 tsp. vanilla and while you pulse as you go, add the chunks of butter one at a time. Pulse until you have small pea size pieces. Start adding the 7 tablespoons of water as you pulse. When this starts to come together, turn out onto pastry cloth or cutting board and form into a disk. Wrap in plastic wrap and refrigerate for 15 minutes. Flour your board or cloth a little (don’t use too much flour) and also a little on your rolling pin. Roll the pastry to a 14″ circle. Move this onto your large cookie sheet. It can overlap the edges a little because you are going to be folding in the edge over the fruit. Topping: Peel, pit and slice the peaches and nectarines. Put the peaches, nectarines, blackberries, and raspberries in a bowl. Toss these with the sugar and flour until coated. Spread the cherry jam on the center of the crust, leaving about 1 1/2-2″ not covered with the jam around the outside edges. Arrange your fruit in the center coming to withing the same 1 1/2-2″ of outside edge. Now start folding in the crust over he fruit, pleating when necessary, all the way around the tart. Beat the egg with the water. Brush this mixture over the turned up crust edge and sprinkle with sugar. Bake in 350° for 30-40 minutes or until nicely browned.