This recipe would go well with a Sunday brunch...and it would go well as a dessert served with a generous scoop of vanilla ice cream.  Either way, it is an enjoyable treat.

Here's the recipe:

1 can sour cherries (15-oz), drained
1 can slice peaches (15-oz) in their own juice, drained
2 cans apple pie filling (21-oz each)
1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1 package yellow cake mix (about 15-oz) 
3/4 cup (1 1/2 sticks) butter, melted
1/2 cup chopped walnuts
Approximately 3/4 teaspoon house sugar/cinnamon mixture

1.  Preheat oven to 350 (F).  Butter 13x9-inch baking pan/dish.
2.  Gently combine cherries, peaches and apple pie filling.  Spread mixture in prepared pan.  Sprinkle with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.  Top with cake mix, spreading evenly.  Sprinkle with remaining cinnamon and nutmeg.  Sprinkle with chopped walnuts and then pour butter over top covering cake mix/walnuts as much as possible.  Lastly, sprinkle cinnamon/sugar mix over all.
3.  Bake one hour or until top is lightly browned and toothpick inserted into center of cake comes out clean.  Cool at least 15 minutes before serving.

Make 12 to 16 servings.

Ingredients:

2 package (12-oz each) frozen blueberries, thawed and drained
1/3 cup sugar
1/2 teaspoon cinnamon plus 1/8 teaspoon nutmeg to mix with blueberries
1/2 teaspoon cinnamon plus 1/8 teaspoon nutmeg to mix with cake mix (see below)
1 package (15-oz or so) yellow cake mix
1/2 cup chopped pecans
1 1/2 sticks butter, melted

Directions:

1.  Preheat oven to 350 (F).  Butter 3 quart baking dish (13x9 inch).
2.  In a medium bowl gently fold in the sugar, cinnamon & nutmeg with the blueberries
3.  In another medium bowl blend together the dry cake mix and the other cinnamon & nutmeg
4.  Spread blueberry mixture in prepared pan.  Top with cake mix mixture, spreading evenly.
5.  Sprinkled pecan pieces evenly over the cake mix mixture
5.  Drizzle melted butter over the cake mixture/pecans
6.  Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean.  Cool 20 minutes or so before serving.  Serve with French Vanilla ice cream (optional)

​Enjoy.

Many years ago a dear friend gave me a cookbook titled "I've Got to Have That Recipe!"  It is a Canadian cookbook and I believe it was/is published in British Columbia.  Every recipe from this book that I have tried is a "keeper."  And "Barb's Blueberry Cheese Bread" is one of them...

2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated orange rind
1 cup sharp cheddar cheese, grated (I used shredded)
3/4 cup orange juice
2 tablespoons butter, melted (I used 2 tablespoons extra-lite olive oil)
1 egg
1 cup fresh (or frozen) blueberries

Combine flour, sugar, baking powder, soda, salt, orange rind and cheese and mix together.  Add juice, shortening and egg.  Beat until smooth.  Carefully fold in the blueberries.  Pour into a well greased loaf pan (1 1/2 quart).

Bake at 350 (F) for 55 - 65 minutes or until bread is firm to touch.

If you like carrot cake, you will love this cake.  In fact this cake could also work as a coffee cake to accompany either a brunch or a breakfast.  Here is the recipe:

1 can (20-oz) crushed pineapple, undrained
1 package (about 21-oz) carrot cake mix.  (I used Duncan Hines Classic Carrot Cake)
1/2 cup (1 stick) butter cut into thin slices
1/4 to 1/2 cup caramel topping at room temp or warmed so that it easily pours

1.  Preheat oven to 350 (F).  Grease/butter 9 x 13-inch baking pan.
2.  Spread pineapple in prepared pan.  Top with cake mix, spreading evenly.  Top with butter in single layer covering cake mix as much as possible.  Sprinkle with granola; drizzle with caramel topping.
3.  Bake 50 to 55 minutes or until toothpick inserted into center of cake comes out clean.  Cool at least 1/2 hour before serving.  Serve with whipped cream.

​Makes 12 to 16 servings...

Banana Bread/Banana Nut Bread recipes are as ubiquitous as bananas themselves.  Unfortunately for me I've not found a recipe that works for me...my loaves of Banana Bread usually come out tough for some reason.  So I came across this recipe and tried it...and it's good...very good.  Methinks a good baker can tweak the recipe to their taste.

Here is the recipe -

Ingredients:

• 1⁄2 cup butter
• 1cup sugar
• 2 eggs, beaten
• 3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1/2 cup chopped pecans or walnuts.  Can be optional.

Directions:

1. Preheat oven to 350º.
2. Cream together butter and sugar.
3. Add eggs and crushed bananas.
4. Combine well.
5. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
6. Mix just until combined. Do not overmix.
7. Pour into greased and floured loaf pan.
8. Bake at 350 degrees for 55 minutes.

Makes one loaf...about 10 servings.  Serve slathered with whipped cream cheese and a rich coffee for a wonderful way to start the day.

This evening I am revisiting an old favorite recipe...for Apricot Almond Bread.  During the 90s I used to make this wonderful bread for friends as a Christmas present.  It is great served...thick sliced and slathered with whipped cream cheese.  Here's the recipe:

1 1/2 cups of coarsely chopped dried apricots
2 tablespoons butter
1 cup sugar
1 teaspoon salt
1 1/2 cups white flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 cup almonds, chopped
1 egg, well beaten
1 teaspoon orang extract

Preheat oven to 350 (F).  Butter a loaf pan.  Put the apricots in a bowl and pour 1 1/2 cups boiling water over them.  Add the butter, sugar, and salt and let cool to lukewarm.  Stir in remaining ingredients and mix very well.  Spoon into the pan and bake for 1 1/4 hours.  Remove from the pan and cool on a rack.

It is my understanding that French Canadians include this meat pie in their holiday celebrations...usually served after Christmas Eve mass.  It's accompanied by sweet pickle relish...

Filling:

1 pound ground pork
1/2 pound ground veal
(I've also used 1 pound ground sirloin and 1/2 pound ground pork)
3/4 cup (1 large onion) chopped
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
1 garlic clove, minced
Dash nutmeg
Dash pepper
1/2 cup boiling water
1/4 cup dry bread crumbs

Crust:

Your favorite pie crust recipe...enough to make a top and bottom crust.
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon tarragon leaves (dried)

In large skillet, combine pork, veal, onion, salt, sage, garlic, nutmeg and pepper.  Cook over medium heat until lightly browned..  Add boiling water; simmer uncovered 20 to 30 minutes.  Remove from heat, drain.  Stir in dry bread crumbs and let cool (15 - 20 minutes).

Prepare pie crust.  Heat oven to 425 (F).  Line pie plate with one pie crust and spoon in the filling.  Cover with second crust and slit the crust in several places (design?).  Evenly sprinkle paprika, salt and tarragon over the top.  Bake at 425 (F) for 25 to 30 minutes or until golden brown.

​6 servings.

2 soft white dinner rolls 
6 - 8 oz bulk breakfast sausage
2 eggs
1/2 cup milk
1/4 cup maple syrup
1 small Granny Smith apple, peeled, coarsely chopped

Heat oven to 375 (F).  Spray 1 1/2 quart casserole with cooking spray.  Meanwhile in 10-inch frying pan, cook sausage over medium heat, stirring frequently, until no longer pink.  Drain on paper towel lined plate.

In medium bowl, beat eggs, milk and syrup until well blended.  Cut rolls into 3/4 inch cubes; add to egg mixture.  Stir to coat.  Stir in sausage and apple.  Pour into casserole.

​Bake 35 - 40 minutes or until puffed and golden and knife inserted in center comes out clean.  Let stand 5 minutes before serving.