Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘fruit

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…

If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…



Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

White Nectarine Cobbler

with 23 comments

white nectarine and apple cobblerIt’s Labor Day!

Let’s not work.

My little boys are still sleeping and I’m curled up on my sofa, bare feet tucked beneath me, coffee in one hand, typing with the other. Chad tried to work this morning. He got out of bed, donned that familiar uniform, laced up his work boots, and headed out the door. Thirty minutes later he returned, his efforts foiled by all the coworkers that decided NOT to work on Labor Day. He’s currently underneath his old truck, bolting, or un-bolting, or whatever happens when he goes out there to be elbow-deep in all things greasy and mechanical. That is Chad’s version of not working.

Mine includes this couch for at least another half hour, another cup of coffee (or two), and a blanket across my knees. I might load a book onto my nook. I could use a good new read. Any suggestions?

I even plotted my workout schedule to yield a break today. There are no sports bras or running sneakers in this Monday’s future.

how to make easy fruit cobblerBut if you NEED to expend a little energy… if, perhaps, you have some obligatory Labor Day cookout to attend, or if you’re just feeling a little bit like nurturing your sweet tooth … you should make this White Nectarine Cobbler happen. Maximum results, minimum effort. Just exactly the way a lazy day should be.

butter and batterLazy days should also include ice cream. Especially lazy Labor Days, since this particular holiday marks the end of summer and all. This cobbler is a perfect vehicle for ice cream. Not that ice cream actually needs a vehicle to be worthy of consumption, but every little excuse helps.

add your fruitI used white nectarines in my cobbler. And a few slices of granny smith apples. Cobbler feels like a fall-ish thing to me. So do apples. I’m waaaaaaay ready for fall. But nectarines, especially white nectarines, with all their sweet reminders of nectar and honey, are decidedly a summer thing. This super simple cobbler was my way of marrying the seasons … a segway of sorts. This dish was the dessert version of pulling up the petunias and bedding down the pansies. It was a dessert meant to invite jacket/boot weather in and usher bathing suits out.

But I’m still gonna wear my flip flops.

sliced apples and nectarinesToday is Labor Day. Take advantage if you’re lucky enough to be off. Stay in bed just a little too long. Indulge in that third cup of kitchen table coffee. Read a gossip magazine. Have a beer with lunch. Pour it in a frosty mug and enjoy it on your patio.

Do not go to Wal-Mart.

making easy fruit cobblerGet excited about the seasons changing, even though in my great state of North Carolina it will probably still feel like summer long after daylight savings gives us back that extra hour of sleep. Add cinnamon to things.

fruit cobbler with cinnamon and nutmegEat fruit cobbler. Have seconds.
easy fruit cobbler

White Nectarine Cobbler


1/4 cup butter, melted

1 cup all purpose flour

2 teaspoons baking powder

3/4 cup sugar

3/4 cup milk

2 cups sliced white nectarines, 1/2 cup peeled, sliced granny smith apples (or 2 1/2 cups of your favorite sliced fruit and/or berries)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

To Make

Pre-heat the oven to 325. Pour the melted butter into a 9-inch pie plate. In a large bowl whisk together the flour, baking powder, and sugar. Stir in the milk  to make a thick batter. Pour the batter over the melted butter. Spread the fruit evenly across the top of the batter. Don’t press the fruit in, just let it float across the top of the batter. The batter will rise around it as it bakes. Sprinkle the cinnamon and nutmeg across the top of the cobbler and then bake for about 45 minutes, or until the top is golden brown. Depending on the accuracy of your oven, you may need to bake this for up to an hour (mine runs a bit hot). Let it cool slightly. Serve warm.

custard like fruit cobbler

Written by Heather @ Sugar Dish Me

September 3, 2012 at 9:49 am

Posted in Sugar

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Rustic Blueberry Tart

with 13 comments

Rustic Blueberry TartThis blueberry tart is like one last hoo-rah before the summer ends. 

Starting tomorrow I will be immersed in apple slices and peanut butter sandwiches,  early morning rushing and mountains of paperwork. Ohhhhh the paperwork.

New spiral notebooks, freshly sharpened pencils, 4,872 glue sticks, and that waxy smell that could only come from a brand new box of Crayola crayons. Pair all of that new school year awesomeness with the kids’ excitement to see old friends and make new ones, while they eagerly set goals and prepare for a great start.

Tomorrow marks the beginning of sneakers with socks (not for me, though), reliable daily schedules, and early bedtimes. It will be the first day of homework charts and reading reminders, after school snacks and early suppers.

First thing in the morning, it will be the first day of school.

sour cream and ice water poured over coarse crumbswrap in plasticpress out the dough; rustic=sloppy but prettyblueberries, honey, and butter sprinkled with sugarBut for right now, you could do yourself this one last summery favor and use up all those blueberries you were gonna add to your morning oatmeal. Skip the muffins and pancakes , just this once, and dump all the blueberries into a pie crust, sprinkle them with sugar, drizzle them with honey, dot them with butter, fold the edges in the most haphazard way (we call that rustic. Rustic is kitchen code for that ugly/pretty thing Tyra always tells the girls to do on Top Model. Yes. I just went there.), and bake that mess. You won’t be sorry.

rustic tart

You can make this dough, a Tuesdays with Dorie, Baking with Julia recipe I was thrilled to find because it’s super simple and fresh and easy AND I had everything I needed to make it already, BUT if you really really really really wanna have this Rustic Blueberry Tart in say… 45 minutes? Use refrigerated pie crust.

But if you have a couple hours to wait, or, say, you wanted to bake all your blueberries tomorrow, I’ll tell you that this dough is both tasty and user-friendly. And the cornmeal makes it sorta special.

Powdered sugar also makes this dessert special. So I had me some a that.

up close and personal with the rustic blueberry tart

This recipe comes from Baking with Julia, by Dorie Greenspan.

To Make the Dough


3 tablespoons sour cream

1/3 cup ice water

1 cup all purpose flour

1/4 cup yellow cornmeal

1 teaspoon sugar

1/2 teaspoon salt

7 tablespoons cold unsalted butter, cut into small cubes

Stir together the sour cream and ice water. Set aside. In a large bowl whisk together the flour, cornmeal, sugar, and salt. Drop in the butter pieces and work them into the flour mixture. I used my hands. When the consistency is coarse and crumbly (described in the original recipe as varying between bread crumb-sized and pea-sized), add the sour cream mixture a little at a time until the dough is a consistency you like.

***The original recipe calls for adding the water/sour cream mixture all at once; I did this and I found the dough MUCH too sticky to be manageable and I wished I’d added it just a bit at a time as is my usual status quo with pie crust***

Divide the dough in half and shape each half into a disc, then wrap each disc tightly in plastic wrap. Refrigerate for at least two hours. Dough can be kept in the fridge for a couple of days if you’re making it ahead of time, or frozen for up to a month. Thaw frozen dough in the refrigerator.

To Make the Tart


1 refrigerated disc of the dough from the recipe above OR any refrigerated pie crust

flour for dusting the work surface and your hands

1 1/2 cups fresh blueberries (or and fruit you like: peaches, strawberries, nectarines, blackberries… or mix ’em up)

2 tablespoons cold butter, cut into little squares

1 tablespoon plus 1 teaspoon granulated sugar

about a tablespoon of honey for drizzling

powdered sugar for dusting the finished tart before serving

Pre-heat the oven to 400. Line a baking sheet with parchment paper. Flour your work surface and press or roll out your dough into an 11 inch-ish circle that’s about 1/8 of an inch thick. This is rustic. It doesn’t have to be exact, or pretty. If you are using the dough in the recipe above, it is SOFT, so lift it occasionally and toss more flour underneath. Transfer the dough to the baking sheet.

Dump the blueberries on top, in the center of the dough, leaving a couple of inches all the way around. Dot the little squares of butter evenly across the berries. Sprinkle with the tablespoon of sugar, and then drizzle with the honey. Fold the uncovered border of the dough over the filling, allowing the dough to pleat as you lift it up and work your way around. Brush the exposed edges of crust with water and then sprinkle with the remaining teaspoon of sugar.

Bake for 35-40 minutes, or until the dough is pretty crisp and golden brown.

Let it cool slightly and dust with powdered sugar before serving.

rustic blueberry tart... devoured

Written by Heather @ Sugar Dish Me

August 26, 2012 at 8:12 pm

Posted in Sugar

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Are We Friends?

with 24 comments

Tell me if I’m wrong, but I feel like we’re friends.

I ramble on to you all about my kids, and my boyfriend, and the lady that screamed at the cashier in the grocery store for 20 minutes holding up the line because the poor girl didn’t want to cash her $400 personal check. Did I forget to tell you that story?

Remind me later.

Anyway… we tell each other Happy Birthday. THAT, in my book, makes us friends. You all know that I am clumsy to a fault, live in flip flops and blue jeans, and that sometimes Bojangles speaks to me. Those are friendly sorts of things to know, right?

I only share baked goods with friends.

This crumble, along with some unsolicited chatter about Flamenco Pink OPI nail polish and a cup of coffee definitely makes us friends. IN FACT!! I borrowed this recipe from my friend Deanna at a year of healthier living. I made it for my friend The Hopeful Addict because she quit sugar cold turkey and specifically requested photos of a crumbly cobbler sort of thing.

Dear Hopeful,

Chad thanks you.

You all are the kinds of friends that leave nice comments on photos of ugly pita bread. You are the sorts of friends that hand out awards, share life-altering recipes, and make me laugh. A Lot. Friends like you deserve cobblery crumble with a big scoop of strawberry frozen yogurt.

While we are talking about being friends and I’m telling you that last weekend we took Evan to see Brave in 3D and I WISH my hair was that awesome, I need to ask you a question. Are we friends on Facebook?

I ask because sometimes things land over there that don’t make it to here. And in the spirit of friendship I want to share!! Also… if you happen to make a Sugar Dish Me recipe AND you happen to snap a pic, that would be a really fun way to share it with me. That would actually probably make my day.

This crumble with the last of my fresh strawberries and several nectarines that were saved from disappointment by brown sugar and oatmeal… well if you make this crumble it will actually probably make your day, too.

Whole wheat flour, oatmeal, brown sugar, cinnamon, butter, and nutmeg do not discriminate. They are happy to be acquainted with peaches, blackberries, blueberries, raspberries, and apples. I am also happy to be acquainted with all of them.

Strawberry Nectarine Crumble (slightly adapted from a year of healthier living)


1 cup whole wheat flour

1 cup old fashioned oats

1/2 cup packed brown sugar

1/2 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

8 tablespoons butter, melted and slightly cooled

3-4 cups of sliced fresh strawberries and peeled nectarines (or any seasonal fruit of your choice!)

To Make

Pre-heat the oven to 350. In a large bowl combine the flour, oats, brown sugar, cinnamon, and nutmeg. Pour the vanilla into the melted butter and then add the butter to the flour mixture. Mix until buttery coarse crumbs form (I use my hands) and then press half the crumb mixture into the bottom of a 9 inch pie dish. Cover this crust with the fruit and then sprinkle the remaining crumbly mixture evenly over the top. Bake for 25-30 minutes; the fruit will be bubbly and the topping will be golden brown and a bit crisp. Serve with ice cream or fro yo or whipped cream!

Written by Heather @ Sugar Dish Me

July 7, 2012 at 8:08 am

Posted in Sugar

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Fancy Fruit

with 2 comments

I don’t think I’ve ever met a fruit I didn’t like. Some of my favorite memories are of me, my mom, and my sisters standing over the kitchen sink armed with forks, attacking a red juicy summer watermelon. Or a colander full of fresh blueberries. As a kid I was strictly an apple, banana, grape girl. I never tired of the green granny smith, so crisp and sour and sweet, tucked into my lunch all the way through school (thanks, Mom!). I always loved coming home and reaching into the fridge for a handful of grapes. Evan seems to have inherited this trait… no grapes are safe in this house once he gets off the school bus.

Citrus fruit is something I look forward to every winter season, but for some reason the best oranges, tangerines, and clementines (I could devour my weight in clementines) are found on my mom’s kitchen counter. She has a knack for picking THE BEST fruit. You want sweet strawberries in January? Or a perfect pineapple in February? My mom has them.

And this year I should have let my mom pick out the tangerines, because every single one I’ve brought home has been a great big disappointment. I hate to throw food away. I use every scrap of leftover everything up because I don’t like to waste food. Wasting good fruit is a crime worth severe punishment! But I could not bring myself to peel one more seedy, unsweet, let-down of a tangerine.

I tried unsuccessfully to send the tangerines to work with Chad. After I found a pile of uneaten citrus in the cupholder and threw him a questioning glance he said (with pleading puppy dog eyes in a honey-don’t-take-this-the-wrong-way sort of voice), “Will you please not send anymore tangerines? They’re just not good.”


So the pile of tangerines sat in a pretty bowl on the kitchen table. They sat and sat and sat. I thought about tossing them. I couldn’t do it.

Then it came to me. Tangerine cake.

So I smashed the unworthy fruit and made it fancy.


Totally Tangerine Cake


1 box of yellow cake mix (I used Duncan Hines)

1 package of instant lemon pudding

juice from 6-8 tangerines (or any other offensive sort of orange that has let you down), about 3/4 cup; you could also just use orange juice if you’re not mad enough at the fruit to smash it

1/2 cup vegetable oil

4 eggs

1 teaspoon lemon extract

8 ounces low fat cream cheese, softened

3 tablespoons softened butter

1 teaspoon orange zest or tangerine zest (optional)

2 tablespoons orange juice

2 cups confectioner’s sugar, sifted

To Make

Preheat the oven to 350 and butter two 9″ round cake pans. In a large bowl mix together the yellow cake mix, lemon pudding, tangerine juice, vegetable oil, lemon extract, and eggs. Beat until smooth. Distribute evenly between the two round cake pans and then bake for 35-40 minutes. The top of the cake will look a little dark. Don’t worry. Bake until a toothpick inserted comes out clean. Let the cakes cool completely. Beat together the cream cheese, butter, orange zest, and orange juice until smooth. Gradually add in the sifted confectioner’s sugar and continue beating until your frosting is creamy and has no lumps.

I only frosted the top of each cake and stacked them together. You’ll have enough to frost down the sides, but I like the thick creamy cheese frosting stuffed mostly in the middle of the spongy tangerine cake. It’s your call.

And let this be a warning to all fruit that decides to not live up to my standards: if you do not taste good, you WILL become dessert.

Written by Heather @ Sugar Dish Me

January 19, 2012 at 10:50 am

Posted in Sugar

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