Homemade Strawberry Poke Cake

Strawberry fans will love this homemade strawberry poke cake! The white cake is made from scratch, then strawberry gelatin is combined with bits of strawberries throughout the cake. Top it off with a thin layer of whipped cream and extra sliced berries-this dessert surely is a sweet delight!

Since Valentine’s Day is coming up, I thought it would be fun to share such a pretty cake that is perfect for the holiday. But it is also great really any time of the year, especially when fresh strawberries are in season! Strawberries are my favorite fresh fruit in the summer! It is a great summer dessert!

This delicious white cake is the perfect dessert for that fresh and sweet taste in a cake! It looks beautiful when you cut into it. If you need a fun, festive and tasty dessert for any holiday or get-together, this is a perfect and simple treat to make.

I like to bake desserts from scratch, and that is what I share here in the recipe, but you can easily use a white boxed cake mix instead.


Homemade Strawberry Poke Cake


White Cake:

  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. shortening
  • 1 3/4 C. granulated sugar
  • 1 tsp. vanilla extract
  • 4 egg whites
  • 1 1/2 c. buttermilk

Strawberry Filling:

  • 1/2 C. boiling water
  • 2 C. strawberries – cut into small pieces
  • 1 box strawberry gelatin mix
  • 1 container whipped cream


In a small mixing bowl combine the flour, baking powder, baking soda and salt. Mix together and set aside. In a large mixing bowl combine the shortening, sugar and vanilla and beat together with hand mixer until well mixed. Add egg whites to the sugar/shortening mixture and beat well. Then add the flour mixture and buttermilk a slowly and continue beating together until it is all mixed together well.

Pour the batter into a well greased 9×13-inch baking pan and bake at 350° F. for 30 minutes. Remove from the oven and let cool.

While the cake is baking and cooling, prepare the strawberry topping. Boil the water in a small saucepan.Cut the strawberries into small pieces and crush them slightly. Add the crushed strawberries and strawberry gelatin mix to the saucepan and bring back to a boil, then let cool.

Once the cake is cool use the end of a wooden spoon to poke holes into the cake. Pour the cooled strawberry gelatin mixture over top of the cake and into the holes. Some of the strawberries can be spread out on top of the cake as well to give a little strawberry layer on top of the white cake. Top off the cake by spreading the whipped cream all over the cake and add sliced strawberries on top. Keep in the refrigerator until ready to serve.

Apple Cream Pie….my most favorite pie

apple cream pie 4I love pie, especially fruit pies! Today I am sharing my MOST favorite pie of all pies. Flavors of apple and cinnamon with a creamy texture all in one with this Apple Cream Pie. Definitely one of my favorite flavors of Fall.

When I tell people I’m making an apple cream pie, most say they have never heard of it.

This is my Grandma’s recipe. It is a recipe that has been passed down and made for several generations and I have always enjoyed it. I remember the day I asked her to teach me the recipe and she was so happy to show me. We got the ingredients and I learned how to make my most favorite pie of all! I even asked her for permission to share the recipe on my blog. It is super easy and DELICIOUS!! Plus I am so happy that I have learned one of my Grandma’s recipes (along with a few others).

I especially like this pie during the holidays and in the fall when apples are in season. You can use any variety of apple, although there are specific apples that are better for baking. My favorite apple to use is Cortland or Gala. I prefer more of a tart apple.

So here is the recipe:

Apple Cream Pie

makes 2 pies

3 lbs of apples
2 cups flour
2 cups sugar
Deep Dish pie crust – package of 2 or use homemade recipe below
1 pint of heavy whipping cream

Homemade pie crust rather than pre-made crust
1 1/2 cup all- purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

Directions for homemade pie crust:
In a large mixing bowl, combine the flour, baking powder, and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cool, but not hard. This will make it easier to work. Roll out the dough to a circle on a lightly floured surface. Lay the circle of crust dough in your greased pie pan. Then do the directions below to fill your pie crust.

-Place your pie crusts on a cookie sheet, one that has a rim (Do this before filling your pie crusts, to prevent spillage once you pour in the cream)
-Peel, core, and slice your apples into thin slices
-Mix 2 cups flour and 2 cups sugar together in bowl

Filling the pie crusts is simply an alternating and layering process.
This is how I do mine.

-Sprinkle flour/sugar mixture on bottom – just enough to cover the bottom
-Layer of apples
-Flour/sugar mixture
-Sprinkle cinnamon – more or less for your taste
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon

Once your pie crusts are filled, divide the 1 pint of whipping cream between the two pies, half pint on each. Pour it all around the top of each pie. Be sure to not get too close to the brim of the pie crust. When baking, the cream will rise up and may spill over (hence the cookie sheet underneath for baking).

Place in the oven at 425° F for 15 minutes. Then bake at 400° F for 45 minutes.

Cool until pie is slightly warm before serving.

6 Granny Smiths Never had it so Good: Cinnamon Apple Squares

Green Apples 1 Autumn squares were a seasonal treat growing up as a kid. I can remember the wafting aromas of slowly baking apples dredged in cinnamon and sugar coming from the kitchen. The smell of freshly baked crust escaping the oven and into my nose. A tall glass of milk in my hand and you have yourself the perfect after school snack. Apple squares are a Crawford family tradition around the autumn/holiday season. This recipe is inspired by my Grandma Cooley’s recipe, which was passed down to my mother which was, in turn, passed down to me. Traditionally, you would make a second layer of dough and roll it on top to emulate an apple pie, then a simple icing is drizzled over top. When brainstorming with my mother about ways to improve upon the recipe, she suggested taking off the top layer of crust and making an apple streusel to sprinkle on top, to which I thought “that’s a good idea!”

The smell that will come out of your oven will be indescribable. Warm scents of cinnamon and vanilla filling your kitchen. It reminds me of those chilly fall nights, a bonfire burning bright and everyone is drinking apple cider and talking and laughing. It’s food like this that brings people together. That warm, comfort food that sparks a memory and an emotion. That’s what I love about food, it runs deep in all of us. Baking family recipes like these makes me miss home at times. Being away at college can be tough, but when I take a bite into one of these apple squares, it reminds me of the people I love and the places I truly miss.

Cinnamon Apple Squares Recipe



2 c. all-purpose flour

2 Tbsp. granulated sugar

¾ tsp. salt

¾ c. vegetable shortening

2/3 c. whole milk

Apple filling:

4 Granny Smith Apples, peeled or unpeeled and sliced

1/3 c. granulated sugar

1/8 c. Clabber Girl Corn Starch

1 Tbsp. lemon juice

½ tsp. vanilla extract

¾ tsp. ground cinnamon

¼ tsp. ground cloves

Streusel topping:

¾ c. granulated sugar

¾ c. all-purpose flour

1 ½ tsp. ground cinnamon

¼ c. unsalted butter, chilled and cubed

1 Tbsp. water

Icing glaze:

2 c. powdered sugar, sifted

1/3 c. heavy cream

4 Tbsp. unsalted butter, melted

Cinnamon Apple Squares 5Directions

For the crust. Chill the shortening in the fridge 15 minutes before beginning. In a large mixing bowl, stir together the flour, sugar, and salt. Cut the chilled shortening into the flour mixture until a coarse meal begins to form. Slowly add the milk and stir until the dough begins to form and come together. Transfer to a lightly floured surface and shape into a 1 inch round disc. Cover with plastic wrap and have set in the fridge for 1 hour or up to overnight.

Preheat the oven to 375 degrees F.

For the streusel. In a medium-size mixing, stir together the sugar, flour, and cinnamon. Cut the chilled butter into the flour mixture until pea-sized chunks of butter are seen. Stir in the water until combined. Cover and place in the fridge until needed.

For the filling. In a medium-size mixing bowl, toss together the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, and cloves until well incorporated. Set aside.

Grease a 9×13-inch baking sheet. Roll the dough out into a rectangular shape, allowing the dough to stretch past the edges of the sheet. Roll dough onto the sheet, pressing the dough out evenly. Cut off excess dough and fold edges under the dough. Crimp the edges around the sheet pan. Fill the prepared crust with the apples and accumulated juices, spreading them out in an even layer. Sprinkle the streusel evenly over the pie. Bake for 35 to 40 minutes or until golden brown and your kitchen is smelling of apple spiced heaven.

For the icing. In a medium-size mixing bowl, stir together the sifted powdered sugar, heavy cream, and melted butter until combined. Drizzle over top of the apple squares while they are still warm and cooling. Serve immediately.

Lemon Meringue Pie-Tips for Perfectly Homemade Meringue

Lemon Meringue Pie Recipe

Lemon Meringue Pie is a classic pie! If you love the flavor of lemon, it is definitely a pie for you! The lemon filling is so refreshing and delicious and I love it with the fluffy, sweet meringue.

I learned how to make the lemon meringue pie from my mom. We used a recipe that was her great grandma’s. She shared with me that she always remembers her great grandma having a lemon meringue pie baked every time they visited. It is one of her memories of her great grandma.

Use one pre-baked pie crust. Either a homemade pie crust or a premade crust. (Tip: use a fork to poke holes into the bottom and sides of the crust in the dish to prevent the crust from bubbling while baking). Lightly beat 1 egg white and brush the crust during the last five minutes of baking to seal it for the lemon filling. Be sure to do this step to prevent crust from getting soggy from the filling.

1 C. + 1 Tbsp. granulated sugar
2/3 C. water
1/2 C. Clabber Girl Corn Starch
3/4 C. lemon juice
2 1/2 tsp. grated lemon zest (about 3 lemons)
4 egg yolks
1 pinch of Kosher salt

1 1/4 C. boiling water (that will be added in).

4 egg whites, at room temperature
1 Tbsp. Clabber Girl Corn Starch
1/4 C. water
1/2 C. granulated sugar
1/2 tsp. cream of tartar

Directions for the filling:
In a medium sauce pan, combine the corn starch, sugar and salt together and whisk to get rid of all the chunks. Then add the remaining filling ingredients except the boiling water and mix until it is combined thoroughly.

Add the boiling water and whisk the mixture together. Bring it to a boil and continue stirring. Reduce heat and cook and continue to stir for about a minute more. The filling mixture will turn a glossy yellow. 

Immediately pour the filling mixture into the prepared pie crust. Allow the filling to cool completely then put in the refrigerator so it is nice and cool for the meringue. 

Directions for the meringue: 

Preheat oven to 350° F. 

Mix the corn starch and water together in a pan on medium heat. Stir constantly until it thickens into a gel. This happens fast, about 2 minutes. Set the gel aside. In a mixing bowl, gently beat the egg whites and the cream of tartar to dissolve. Using a hand mixer, begin beating until foamy, then slowly sprinkle in the sugar while beating. Continue to beat until stiff glossy peaks form. Then add the gel that was set aside and continue to beat a little longer. 

Immediately spread the meringue on the cooled pie and spread out using a spatula. Smooth it out or add peaks with the meringue. Place in the oven and bake for 12 to 15 minutes or until golden brown for your liking. Let cool for 15 minutes before cutting and serving. 

Tips for the meringue: 

Making the meringue for the pie can be a bit tricky! Here are some tips to help make a great meringue. 

Use fresh eggs for the meringue. Make sure they are at room temperature. Fresh eggs will give you more of a fluffy volume of meringue than older eggs. Room temperature eggs will beat faster than colder eggs right out of the refrigerator. 

Heat plays a major part in making meringue. The humidity in the air will cause your meringue to loose volume and flatten faster. 

Stainless steel or glass bowls work best for making meringues. Plastic bowls can carry traces of oils or grease that will effect the stiffness of your meringue. 

Use a hand mixer to whip the egg whites rather than beating them by hand. It can take a while and for the meringue to form constant whipping is needed. 

By cooling the lemon filling of the pie before adding the meringue will help the meringue to stay stiff and set during baking and afterwards. 

When serving the lemon meringue pie, use a knife dipped in cold water to help prevent your meringue from breaking down at serving. 

Lemon meringue pie only lasts generally a day, maybe 2 and then the meringue will start breaking down and weep. It is great to make as a pie that will be enjoyed in the day of baking. 

Enjoy this classic lemon meringue pie recipe. The wonderfully delicious tart flavor with the creamy meringue is a family favorite. 

Making Blackberry Galette

Blackberry GaletteHello, friends.

Let’s talk about blackberry galettes, shall we? Way back in the beginning stages of the blog, I was terrified to make a pie. I would dream of one day making a beautiful lattice pie with perfectly cooked apples or berries inside. People would gasp and I would be proud. Unfortunately, my luck with pie crust hasn’t always been great. There has always been something about pies that terrify me. Don’t ask me why. It wasn’t until a year later that I would stumble across this recipe for a thing called a “galette” that I would begin my journey to pie making nirvana.

A galette or a “crostata” if you want to be super fancy, is essentially an open faced pie. The best part about a galette is that the edges can look terrible, even horrid, and once it bakes it will look absolutely stunning. Seriously! The galette works the rustic look quite well. Just like a pie, you can use a plethora of different fruits. I’ve used cherries, grapes, and strawberries in the past. I hope to adapt recipes with peaches and one with apples. Hopefully sooner than later!

Taking that first bite into the galette is a far different experience. You have this perfect combination of warm fruit filling to buttery crust ratio. A galette is definitely my preferred way of making a pastry. In my opinion the presentation is equally as impressive and it doesn’t have to look perfect. If I have no idea what to do with fruit in my fridge, I 9 times out of 10 make a galette. It’s the perfect party good. Easy to serve and even easier to enjoy. Add a scoop of ice cream or a dollop of whipped cream on top and you just can’t beat it.

Blackberry Galette

For the dough:
1 1/3 c. all-purpose flour
1 Tbsp. sugar
½ tsp. fine sea salt
1 large egg
Heavy cream, as needed
8 Tbsp. unsalted butter, chilled and cubed
Juice & zest of one Meyer lemon
For the filling:
3 cups blackberries
½ cup sugar
Pinch of salt
Juice & zest of one Meyer lemon
3 to 4 tablespoons cornstarch
For the whipped cream:
2 to 3 Tbsp. sugar
1 c. heavy cream


Step 1. For the dough: In a medium mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a liquid measuring cup add the egg and lightly beat with a fork. Add enough heavy cream until the mixture reaches 1/3 cup. Whisk together to combine. Set aside.

Mixing Galette Crust

Step 2. Add the chilled cubes of butter to the flour mixture and begin cutting the butter into the dough using a pastry cutter or just your hands (if you’re feeling really rustic). You are looking for pea-sized morals of butter and the for the mixture to look like moist sand. Add in the lemon juice and zest. Slowly drizzle in the egg/cream mixture (up to ¼ cup) and mix to the dough begins to come into shape. Transfer dough to a lightly floured work surface. Flatten into a disc and cover with plastic wrap. Allow the dough to rest in the refrigerator for 1 hour. (Note: dough will last in the fridge up to 3 days.)

Galette Dough Crumbs

Step 3. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. For the filling. In a medium mixing bowl combine the berries, sugar, salt, lemon zest, lemon juice, and cornstarch. Stir to combine. Set aside.

Blackberry Galette Filling

Step 4. Once the dough has rested take it out of the fridge and allow to soften up a bit so it is easier to work with. Roll the dough out until it reaches 12-inches in diameter. Take the filling and place it in the center of the dough. Spread it out, leaving roughly a 1-inch perimeter around the doughs edge. Begin folding the edges of the dough over the berries. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust. Bake for 35 – 45 minutes or until the crust of golden brown and the fruit is bubbly. Allow to cool before serving.

For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.

Strawberry Pound Cake Parfaits

Pound cake is confectionery perfection. A slight exaggeration? I think not! What isn’t beautiful about a dense, moist, buttery cake? The amount of butter and eggs might frighten the weak, but you’re strong. I know when you take that first bit you’re going to forget all about the numbers and just be transcended into pound cake nirvana.

The pound cake recipe actually comes from my Grandma Crawford. Back in the day, my Grandma Crawford was known around her church and neighborhood for her baked goods, especially her pound cakes. My father tells as a kid growing up of friends and family coming to door with ingredients in hand, asking Grandma Crawford to make one of her pound cakes. And of course in true Crawford fashion, she did. For this particular recipe, I adapted her Butternut Pound Cake, which happens to be my mother’s favorite cake. I’ve made another one of my Grandma’s beloved pound cakes before, her Cinnamon-Apple Pound Cake, which happens to be my favorite cake. Both are indescribably good for their own reasons.

The original recipe is found in an old spiral notebook, handwritten by my mother. The pages are worn and the writing is slowly beginning to fade, but I knew I wanted to use Grandma Crawford’s recipe. This cake bakes beautifully, forming a perfectly golden crust on the outside and a soft yellow inside. With summer upon us, I wanted to take apart in this season’s strawberry harvest. The tartness of the strawberries complimented the sweetened cream and the rich pound cake beautifully. I decided to serve these parfaits in mini trifle bowls that belonged to my Grandma Crawford (to keep in theme!) Grandma Crawford unfortunately passed away when I was fairly little, but if she was here today, I know we would talk sweets and bake delicious pound cakes together! Maybe even a parfait or two.

Strawberry Pound Cake Parfaits

For the Pound Cake:
½ pound unsalted butter, room temperature
½ cup shortening
3 cups sugar
5 eggs, room temperature
1 cup evaporated milk
2 tablespoons butternut flavoring or vanilla extract
3 cups all-purpose flour
1 ½ teaspoons Clabber Girl Baking Powder
½ teaspoon salt
¼ teaspoon Clabber Girl Baking Soda

For the whipped cream:
3 tablespoons sugar
1 cup heavy cream
1 teaspoons vanilla extract (optional)

3 cups of sliced strawberries

Step 1. For the pound cake. Preheat the oven to 325 degrees F, Grease and flour a 15-cup bunt pan. In a medium mixing bowl, beat the butter and shortening until combined. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time.

Note: For room temperature eggs quickly, add them to a 4 cup liquid measuring cup and fill with lukewarm water. Allow to sit for 10-15 minutes.

Step 2. In a 1 cup liquid measuring cup, combine the evaporated milk and butternut flavoring or vanilla extract. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In thirds, alternate adding the flour mixture and evaporated milk mixture to the butter and egg mixture, making sure to end with the flour. Transfer batter to the greased and flour pan and bake for 1 hour or until a toothpick inserted comes out clean. Cool for 30 minutes in pan, then remove from pan and let cool completely.

Step 3. For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.

Step 4. For assembly. Slice the pound cake into cubes, about the size of a nickel. In a parfait glass or trifle bowl, start with the cubed pound cake and layer it with strawberries and whipped cream, repeat this process until you reach the top of your glass. Serve immediately.

Strawberry Rhubarb Pie

One of my favorite summer desserts is homemade Strawberry Rhubarb Pie! I am a big fan of fruit pies, so this is one I make every summer when we can harvest the ingredients right from my own garden. The combination tartness from the rhubarb and sweetness from the strawberries is just SO delicious. Paired with the crust from the pie making it truly a summer dessert must have!

Our strawberries in the garden and producing well! We have a decent size patch and the end of May/most of June we enjoy strawberries fresh from our own patch. This is the second year for our rhubarb plants and they are producing good stalks as well for us to harvest! What better way to use both the strawberries and rhubarb than in a pie!

Strawberry Rhubarb Pie



  • 1 1/2 C. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. salt
  • 10 Tbsp. butter, cold and cut into chunks
  • 4 oz. cold water


  • 2 Tbsp. Clabber Girl Corn Starch
  • 2 C. fresh rhubarb, chopped
  • 1 C. granulated sugar
  • 3 C. fresh strawberries, sliced
  • 2 Tbsp. butter
  • 1 egg white
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. vanilla


Pie crust:

In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.

Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips. Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.

Pie Filling:

Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.

Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.

Bake at 400° F. for about 35 minutes or golden in color. Let cool for filling to settle and thicken.

Fall Festival Food Favorites

Some of the best food comes from fall festivals that take place this time of year. Whether its elephant ears, fresh corn on the cob or a slice of pie, everyone has their favorite festival foods that they look forward to eating every year. I’m here to tell you, you can enjoy these festival favs any time of year! Clabber Girl has fall festival favorites that you can make in your own kitchen and enjoy year round.

Old-Fasioned-Apple-DumplingOld Fashioned Apple Dumplings

If you can’t make it to the Pennsylvania Apple Dumpling Festival this year, we’ve got you covered. Apple dumplings are are harvest time festival favorite. The apple is covered in a dough and baked whole. I remember my first time digging into this dish and couldn’t believe there was an entire apple inside the crust, just like a mini apple pie. They are traditionally made with Granny Smith apples and served with vanilla ice cream. Our recipe calls for drizzled sweet and sour sauce, but you can use caramel too.

Homemade-corn-dogsHome Made Corn Dogs

Corn dogs are a deep fried food favorite served in carnivals and festivals across the United States. Many festivals have taken corn dogs to the next level with jumbo sized dogs coated in a lot of corn bread mix. The baking powder in this recipe is going to give the corn breading of the hot dog a great fluffy texture. We also recommend just a pinch of cayenne pepper in the batter to give the corn dogs a little kick.

Good-ole-Fried-ChickenGood Ole Fried Chicken

The World Chicken Festival takes place in Kentucky every year and features some of the best fried chicken. Instead of enjoying some of the best chicken once a year, we’ll let you in on a little secret. The key to a moist and crispy fried chicken is marinating it in buttermilk. Our recipe calls for the chicken to rest for 2 hours, but overnight would be even better. The Clabber Girl Corn Starch in the batter will help to make the batter thicker and have a crispy outside.

Old-Fashioned-BiscuitsBiscuits & Gravy

Fall festivals wouldn’t be complete without a stand dedicated to the art of breakfast’s best biscuits and gravy. When making your own biscuits and gravy, you want to have the right texture of biscuits to sop up all the white gravy. We recommend making our old fashioned biscuits that have been on the back of the Clabber Girl can for decades. These are tried and true biscuits and can stand up to any gravy you want to top them with.

Apple-FrittersApple Fritters with Real Apple Slices

Apple fritters are rings of apples coated in batter that are either pan fried or deep fried. They look similar to doughnuts but have a special apple slice inside. Some recipes call for diced apples instead of rings. At fall harvest festivals, you are sure to find plenty of the apple fritters fresh out of the fryer. Our recipe calls for nutmeg and a topping of powdered sugar for the sweet spice fall flavor.

Peanut-Butter-PiePeanut Butter Pie

If you missed the Great American Pie Festival this year, don’t worry! You can check out the results on YouTube and make this excellent pie to eat while watching it. Fall festivals are known for having a multitude of pie flavors, and one of my favorites is peanut butter. This is a no-bake pie with a chocolate graham cracker crust. There isn’t much better than combining chocolate and peanut butter in one dessert dish. For a little fall flair, add pecans to the top along with some whipped cream.

Pumpkin-RollPumpkin Roll with Cream Cheese Filling

This is hands down my favorite fall festival food tradition. Pumpkin rolls filled with lots of sweet cream cheese is the essence of the holiday season and I make it a point to pick one up to take home at the Covered Bridge Festival in Parke County, Indiana. The Covered Bridge Festival is about a 45 minute drive from Terre Haute where Clabber Girl is headquartered. Each year proves to be a culinary tour of all kinds of fall festival foods. (That’s why all covered bridges are crossed at a slow pace) This recipe doesn’t call for nuts, but adding in some walnuts to the cream cheese filling will make it even better.

Fruitcakes in the Kitchen: Delicious Tips for Baking with Fruit

How to make the most of the summer’s sweetest treats


Nothing wakes up the senses quite like biting into a fresh peach on a hot summer day. A peach’s perfect balance of sweet and tangy delights almost all palates. Frozen or dried can be good – but we all know nothing can take the place of straight from the tree.

With fruits of all shapes and sizes ripening right before our eyes, creative cooks find all kinds of ways to incorporate these delicacies into regular meals. If you’re fortunate enough to go and pick you own, you’ll come home with so many buckets you may not think you have enough recipes.

  1. Think again! Baking with fruit can be quick and easy, especially if you remember these five helpful tips. Use cornstarch for your thickener. When you use flour, the filling turns cloudy. Cornstarch, however, thickens up just as nicely and stays clear, so your blueberries and raspberries sparkle like gems.
  2. Use a glass or dark metal pan for your crust. If you wind up with a soft crust, next time try a glass or dark metal pan. Also, it helps if your filling is chilled when you pour it in.
  3. Get higher peaks with older creamer. Notice we said older, not expired! If you want beautiful thick white tops, use heavy whipping cream that’s around three days old. To ensure it stands properly, you can even chill the bowl and mixer! Setting them in your freezer for 15 or 20 minutes should be enough to do the trick.
  4. Avoid jam consistency. If you want your blackberries to maintain their shape, be sure to get them as fresh as possible. One day off the vine is the perfect vintage. Also, be careful to avoid smashing or squashing them.
  5. Keep your fruit from sinking. Do all your blueberries sink to the bottom of your muffins? Toss them in just a tablespoon or two of flour and they should stay afloat.

Try out these tips with this decadent jumbleberry cobbler!

When you bake with fruits, you’re not only cooking up incredible flavor, but you’re also serving up vitamins, nutrients, antioxidants, fiber and water. You don’t have to stick with traditional pies and cobblers, either. With flavors ranging from sweet to tart, fruit is the perfect addition to many of recipes you cook every day.

  • Baking bread? Try this mouth-watering blueberry coconut bread. It is the perfect combination of tart and sweet. The crunch of the coconut adds an addictive texture.
  • Time for pie? Nothing excites the taste buds like sweet peaches. This peach custard pie topped with meringue is out of this world.
  • Crazy-delicious cupcake recipe? Go nuts with these dulce de leche peach cupcakes.  Topped with sweet dulce de leche and pecans, it is perfect for any occasion or celebration.

Fall’s Favorite Fruit: Apples!

Apple Dumpling Deluxe

Autumn is Mother Nature’s last burst of vibrant beauty before falling asleep for the long, cold winter. In autumn, the trees morph from green into hues of deep red, yellow and orange, while the heat of the summer is blown away by crisp breezes and ripening sunsets. Fall is the season of harvest, a time to enjoy the fruits of our labors, especially when one of those fruits is a popular autumn treat — apples.

Warm Up with Apple Dishes that Remind You of Home.

From gooey apple pies to savory cobblers, even just the smell of a baking apple is enough to warm the skin on chilly nights. While our tried and true favorites are cornerstones of autumn traditions, let this fall be your opportunity to explore a little and put some extra spice into your apple recipes:

  • Move over blueberries and bananas! These warm and moist Apple Streusel Muffins will re-energize your morning commute.
  • Green Granny Smiths make these Apple Cream Cheese Scones an irresistible treat for breakfast or dessert. The richness of the cream cheese with warm vanilla notes blend perfectly with the tartness of the apples.
  • Time to bring out the main course! Apples add juiciness, flavor and a punch of color to this Apple Roast Chicken.
  • Missing the fair or harvest festivals? Try our Apple Dumpling Deluxe for a warm taste that pairs well with vanilla ice cream.

Think Outside the Pie – Use Apples for Welcoming Décor!

While there are hundreds of ways to bring them into every meal, apples aren’t just for the taste buds. This versatile fruit can be used as both snacks and centerpieces. Eat one apple yourself, then make one of these unique crafts with the other:

  • Using different colored ink, you can create beautiful artwork using halved apples as stamps.
  • Give your fall backyard BBQ a pop of color with floating tea light candleholders made from cored apples.
  • Craft a one-of-a-kind welcoming wreath to hang on your front door with various fall icons, including dried apples.
  • Sip steamy apple cider from a hollowed out bright red apple cup. Soup in a bread bowl has nothing on this combination!

Whether in the kitchen or on the craft table, fall’s favorite fruit has something for everyone. So remember, when life hands you apples, you can make, well, just about anything!