Fruit Love

Nectarine Turnovers

I had F. go to the store for me to buy some things, including nectarines. He brought back fruits that were as hard as a baseball and smelled... well, of nothing. I left them on the counter for a few days in the fleeting hope they would ripen and when they didn't, I knew I would be making fruit-something rather than eating them plain as planned.

So I let a sheet of puff pastry thaw from the freezer.

Began a caramel sauce (1/2 C of water to 1 C of sugar... letting it cook alone without stirring for 15 minutes or until golden) as if making a tart tatin or something.

Instead of arranging the fruit prettily about as in a tart tatin, I added the peeled and chopped nectarine and let it cook in the caramel sauce for about ten minutes.

The fruit released a lot of juice, so I found it much too liquidy to put all in the puff pastry. So I strained the caramel/fruit mixture and reserved the caramel.

Then, I added the goozy fruit mixture to the middle of the pastry, brushed the sides with butter and folded them up, rolling together the ends where I could.

I brushed them with butter, and put them in a 350 oven for 15 minutes - they emerged looking very edible.

With some ice cream and the reserved caramel sauce all over ... even more edible

Sour Cream Bundt Cake

Sour Cream Bundt Cake

1 stick butter
1 stick margarine
1 ¼ C sugar
1 ts. Vanilla extract
2 eggs
1 C sour cream
2 C all purpose flour
½ ts. Baking soda
1 ts salt
1 ½ ts baking powder

Sift together dry ingredients. Beat together butter, margarine and sugar until fluffy. Add some of dry ingredients. Add eggs. Mix in rest of dry ingredients to combine. Try not to overmix.

2 tb. Brown sugar
¼ C chopped pecans or other nut
2 tb raisins

2 tb raisins, covered in boiling water to plump and then drain. Add together handful of chopped pecans & 2 tb brown sugar.

Spray your bundt pan with nonstick spray. Add 1/3 of the batter, add half of sugar mixture, add 1/3 batter, add remaining sugar mixture and top with remaining batter. Bake at 350 for 40 minutes or until pulling away from pan.