Mom's Almond & Fruit Crumble

Is it a crisp or a crumble? I can't decide. I do know that the first Fourth of July that Mom made this it was a crazy hit - plums, blackberries, and the marzipan flavor from the almond paste along with the melting creaminess of the ice cream. We all asked for it again and again after that. She got the idea from Bon Appetit magazine and when I went looking for the recipe I was surprised to discover that it was actually supposed to be a tart, but Mom just stole the idea for the topping. If you like almonds and crisps/crumbles/whatevers, you'll love this. I make it in the winter with plums I've frozen from the fall. Now is the perfect time to discover you love it too and put away some stone fruits and berries for when a taste of summer will save you from the winter doldrums.

Mom's Almond & Fruit Crumble
serves 12

Topping:
3/4 cup flour
1/2 cup cold almond paste (about 5 oz.)
1/2 cup brown sugar
6 T cold butter
1/4 cup almonds

2 1/4 pounds fruit,* cut into bite-sized pieces
1/2 cup sugar
3 T cornstarch

• Preheat the oven to 375 degrees.
• Combine the topping ingredients, except the almonds, in a food processor and pulse until combined. Or cut everything together using a pastry blender. Then mix in the almonds.
• Toss the fruit with the sugar and cornstarch and spread into a 9x13 pan. Sprinkle the topping over the fruit
• Bake for 35 to 40 minutes. The fruit should be bubbling (this activates the corn starch) and the topping golden brown.
• Let sit for 15 minutes before serving so that it can cool and set a little. Don't worry, it will still be warm. You'll be tempted to serve it right away, but it will burn your mouth, trust me.
• Serve with ice cream.

*I think it's best with stone fruit and berries, especially Italian plums with blackberries or nectarines with blueberries, but many different combinations would work.

Mississippi Mud Bars

I don't know where this recipe originally came from, but it's one of the most "mom recipes" that I can think of (along with salad dressing, potato salad, and a few others). She used to cut these into star shapes and send them in our care packages to summer camp and college. I kept them hidden in the bottom of my closet when I was in New York for grad school. When I made these recently to take to a Clark family dinner, they went so fast I didn't have time to take a picture. It's a "boiled cake" which makes for a strange looking recipe if you haven't made one before. The frosting is very sweet so I recommend serving it in bite-sized squares or star shapes.

Mississippi Mud Bars
makes at least 24

Combine in a mixing bowl:

• 2 cups flour
• 2 cups sugar
• 1/2 t salt
• 1 t baking powder

Boil in a medium sauce pan:

• 1 cup butter (2 sticks)
• 3 T unsweetened cocoa
• 1 cup water

Mix the chocolate mixture with the flour mixture and then mix in:

• 2 eggs
• 1/2 cup softened butter (1 stick)
• 1 t vanilla

Pour everything into a jelly roll pan (a high-sided cookie sheet) that has been buttered and floured. Bake in a preheated 350 degree oven for about 20 minutes.

While the cake is baking, prepare the frosting. It needs to be spread on very quickly right when the bars come out of the oven, so be ready.

Boil:

• 1/2 cup butter (1 stick)
• dash of salt
• 1 t vanilla
• 2 T unsweetened cocoa

Add this gradually to 1 pound of powdered sugar that has been sifted. Then add 3 to 6 T of milk until the frosting is smooth.

Pour the frosting onto the hot cake and spread it with a butter knife as quick as you can. The frosting will start to set so it's best not to try to go back over it, just dump, smooth, and let it be.

Chocolate Zucchini Carrot Spice Cake

If you have ever grown zucchini (or had a friend or neighbor who has) you know that this is the time of year for baseball-bat-sized vegetables that aren't good for much other than the compost bin. But this cake, oh my, this cake is so moist, so perfectly chocolaty without being over-sweet, that you'll never regret letting your zukes stay on the vines too long again (or you might go beg your friend to rescue one from the compost heap in exchange for a slice). I don't do nutritional information, but this has to be relatively healthy - no butter and lots of veggies.

It's so good, you'll even buy zucchini to make it. My Mom often made this at the holidays and it's always a hit. It doesn't even need ice cream on the side and I never say that about cake.

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon each of:

   cinnamon
   baking soda
   baking powder
1/2 teaspoon each of:
   nutmeg
   allspice
   salt
1 1/2 cups grated zucchini
1 1/2 cups grated carrots (peeled first)1 bag (16 oz) chocolate chips
1 cup oil (canola or something other than olive)
4 eggs

• Preheat the oven to 325 degrees and oil a 9x13 pan.
  
• Sift all of the dry ingredients together into a large bowl (or the bowl of a mixer).
• Stir in the carrots, zucchini, and chocolate chips.
• Beat the eggs and oil together until well combined.
• Add the wet things to the dry things and mix well.
• Pour into the prepared pan.
• Bake for 50 to 55 minutes. If you test with a toothpick you might spear a gooey chocolate chip and that might make it seem like it's not done. Mine took the full 55 minutes.