Cherry Berry Jumble Fruit Pie (Good Housekeeping Nov 2020)

 2 pie crusts

1 TB all purpose flour

3/4 cup sugar

2 TB cornstarch

1 can sweet cherries

1-1/2 cups sliced fresh strawberries

1-1/4 cups fresh blueberries

3/4 cup fresh blackberries

1/2 cup fresh raspberries

1 TB fresh lemon juice

Roll out 1 pie crust to fit pie plate with edges extending. Chill 30+ minutes. Roll out other pie crust and cut into 9 strips and weave to create a lattice top. 

Whisk together flour, sugar and cornstarch.

Mix the berries and lemon juice, then stir into flour mixture. pour into pie crust and top with lattice crust. press crusts together to seal edges, crimp edges, then trim to fit pie plate.

Bake at 375 degrees about 1 hour until lightly browned and bubbly.

One-Pot Tomato Basil Pasta (SeniorsGuide.com)

 8 oz whole-wheat rotini

2 cups water

2 cups vegetable broth

15 oz diced tomatoes

2 TB olive oil

1-1/2 tsp Italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp crushed red pepper

6 cups baby kale or baby spinach

1/2 cup slivered basil

Grated Parmesan cheese for garnish

Combine pasta, water, broth, tomatoes. oil, Italian seasoning, onion powder, garlic powder, salt, and crushed red pepper in a large pot. Cover and bring to a boil over high heat.

Uncover, reduce heat to medium-high and cook, stirring frequently, for 5 minutes.

Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5-7 minutes more. If you are using spinach, add it after 10 minutes of cooking instead of 5 minutes so it cooks in the last 2-3 minutes. 

Stir in basil, Garnish with Parmesan cheese.

Serves 4

339 calories, Total fat: 10 g, Saturated fat: 1 g, Carbohydrates: 55 g, Fiber: 8 g, Total sugars: 6 g, Protein: 11 g, 

Spinach-Mushroom Quiche (Every Day with Rachael Ray)

 2 TB extra-virgin olive oil

4 yellow-fleshed potatoes, such as Yukon gold (about 12 ounces)

1/2 c finely chopped onion

1 TB cornstarch

salt and pepper

10 ounces fresh baby spinach

8 oz mushrooms, sliced

3 oz Swiss cheese, shredded

2 large eggs plus 2 large egg whites

 2/3 c milk

Preheat oven to 400 degrees. Grease quiche dish with 1 tablespoon olive oil. Using a food processor fitted with a shredding attachment, shred potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add potato mixture, flattening it into a 10-inch layer and cook until bottom is golden, about 10 minutes. Loosen, then invert onto the quiche dish and mold into a crust. Bake about 20 minutes.

Meanwhile, preheat skillet over high heat. Add the spinach, and 1/4 cup of water, and cook, stirring until wilted; drain. Squeeze out any excess water. Chop the spinach.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half the mixture into the crust, add the cheese, then top with the rest of the mixture. 

In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into the quiche dish and bake until set, 20-25 minutes.

Serves 4

Orange Rolls (Gail Robinson)

Dough

 1/2 c sugar

2 tsp salt

1/2 c butter, softened

2 pkgs. quick-rise yeast

6 c flour

2 c water

1 egg

Filling

1 orange rind, grated

1/2 c butter

1 c sugar

In mixer bowl, combine sugar, salt, yeast, and 2-1/2 cups of flour. Heat water and 1/2 cup butter until very warm (120-130). Note: Butter does not need to melt completely.

With mixer at low speed, slowly beat liquid ingredients into dry mixture just until blended. Increase speed to medium; beating two minutes. Beat in egg and 3/4 cup of flour; continue beating two minutes, scraping bowl often. With spoon, stir in 2-1/2 cups flour to make soft dough.

Replace mixer dough with dough hooks and knead until smooth (about 10 minutes), working in about 1/2 cup more of flour. Shape into ball and place in a greased large bowl, turning dough to grease top. Cover and let rise until double in size.

Punch down dough and roll out into a large rectangle. Mix orange rind, butter, and sugar. Spread on top of dough and roll up like cinnamon rolls; slice. Place in jelly roll pan and cover with parchment paper. Bake at 400 degrees for about 15 minutes. They will still be light rather than golden. Makes 36 small rolls or 9 giant rolls.