Corn Fritter with Cally's Jalapeno Jelly Creme Fraise

1 Cp.   Flour
3          Whole eggs
1.5 Cp. Milk
2 tsp.    Baking Powder
1 Tb.    Minced Parsley
1 Tb.    Minced Chives
2 tsp.    Salt
1 tsp.    Pepper
3 Cp.    Fresh Corn cut off of the cob.

Beat eggs and milk together and then slowly beat in flour and baking powder until batter is smooth.  Stir in parsley, chives, salt and pepper and corn.

Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon into a 350 degree fryer and cook for approximately 3 minutes or until batter is cooked.

1/2 Cp. Creme Fraise
3 Tb.     Cally's Jalapeno Jelly

Combine into a bowl and mix reserve chilled for fritters. 

Kale, Peach and Berry Salad

Ingredients:

1 bunch green kale

5 Tb. cup extra-virgin olive oil

tt. Kosher salt

tt. Pepper

1 Tb. Brown sugar

3 Tb.  Honey wine vinegar

1 Tb. Dijon Mustard

2 Tb.  Diced red onion

2 Tb.  Diced red pepper

1/2 Cp.  Berries Fresh of choice

3/4 Cp. Diced peaches

3 Tb.  Toasted Almonds

3 Tb.  Toasted pistachios

1 Tb.  Sunflower seeds


Instructions:

Wash kale thoroughly and remove stems from leaves, chop kale to a medium consistency.  Mix oil, Dijon, honey vinegar, brown sugar, salt and pepper.  Combine dressing with kale, fruit, vegetables and serve.

Banana Upside-Down Cake

Ingredients:

·     1 cup firmly packed light brown sugar

·     6 tablespoons (3/4 stick) unsalted butter, room temperature

·     2 large ripe bananas, sliced



·     1 1/2 cups cake flour

·     3/4 teaspoon baking soda

·     1/2 teaspoon baking powder

·     1/2 teaspoon salt

·     1 cup mashed ripe bananas (about 2)

·     1/2 cup buttermilk

·     1 teaspoon vanilla extract

·     1 1/4 cups sugar

·     1/3 cup soft butter

·     2 eggs


Preparation:

Position rack in lowest third of oven and preheat to 350°F. Using electric mixer, cream brown sugar and butter in medium bowl until well mixed. Spread brown sugar mixture over bottom of 9-inch square baking dish with 2-inch high sides. Arrange banana slices atop brown sugar mixture, covering completely. Set cake pan aside.

Combine flour, baking soda, baking powder and salt in small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using electric mixer, cream 1 1/4 cups sugar and butter until fluffy. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternatively with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 30-40 minutes. Transfer to rack and cool slightly. Turn cake out onto plate when still warm.

Serve warm or at room temperature.

This recipe can be made with other fruits like pineapple and coconut, cherries, peaches, etc.

Fresh Fruit Crumble Cake

Ingredients:

• 1/2 cup butter (4 ounces), room temperature
• 1 cup light brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/3 cup milk

Topping: 

• 1/2 cup flour
• 4 tablespoons butter, room temperature
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon cinnamon

Filling

• 20 ounces of fresh fruit, suggestions: apple, cherries, peaches or blueberries 

Preparation:

Grease and flour a 9-inch baking pan.  Heat oven to 350 degrees.
Combine 1/2 cup of butter and 1 cup brown sugar; beat until light.
Beat in the eggs and vanilla.

Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk.  Beat on low until smooth.

Spread about half of the batter in the prepared baking pan.  Spread the fresh fruit over the batter.

Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling. Combine topping ingredients; sprinkle evenly over the top.  Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.