You might recall back in June with I posted a bunch of delicious recipes and had a giveaway for Lucky Leaf, who make canned premium pie fillings. I loved trying out some of their fillings and was happy to have a giveaway for a lucky reader as well. They recently contacted me again and asked if I wanted to try some more of their products. I received a package with pie fillings, some recipe cards and a nice cloth pie carrier.
I have enjoyed trying a couple of the recipes and now I want to share them with you. Lucky Leaf has also offered a giveaway again for another lucky winner. Pictured below is what you could win---some of their pie filling, recipe cards and a kitchen towel.
In two of their recipes I have tried, one for an Amaretto Peach Cobbler and a Blueberry Pineapple Pecan Crisp, I made some adaptations to the recipe. The cobbler was to be made with a packaged sugar cookie mix while the crisp was topped with a packaged yellow cake mix. So, again (like I did in my last Lucky Leaf post), I made my own cookie dough and yellow cake mix, since I would rather have homemade than boxed treats. I know, the pie filling is a canned product, but I really like it and love that it doesn’t have high fructose corn syrup. I would certainly keep some in my pantry for times when a quick dessert is needed. While as a lover of all things home baked, I hate to say, but my family almost prefers some canned things—like cherry pie filling. I still have a can of Lucky Leaf cherry pie filling and will be trying their recipe for Cherry Kuchen soon!
The Peach Cinnacake I made last time was a big hit and Kevin really likes peach desserts, so first up, I made the Peach Cobbler. The recipe is supposed to have Amaretto in it, but since we don’t use or drink alcohol, I left it out.
Peach Cobbler, by Katrina, Baking and Boys! adapted from Lucky Leaf
2 21-ounce cans Lucky Leaf Premium Peach Pie Filling
1 recipe for sugar cookie dough (14 1/2 ounces), see recipe below
1 cup sliced almonds
1/2 cup butter, cubed
Preheat oven to 350 degrees F.
Make the sugar cookie dough:
1/2 cup unsalted butter, softened
1/2 cup (100 grams) granulated sugar
1/2 a large egg (2 tablespoons or about 25 grams)
1/2 teaspoon vanilla extract
1/2 tablespoon milk
1 1/2 cups (180 grams) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Cream together in a mixer the butter and sugar. Add the egg, vanilla and milk and mix until well combined. Scrape the sides of the bowl. Add the flour, baking powder and salt and mix just until combined.
For the cobbler--
Spread the two cans of pie filling into an ungreased 9x13 inch baking dish. Break the cookie dough up evenly into little pieces and sprinkle it evenly over the filling. Sprinkle the sliced almonds over the top. Dot the top with the cubed butter. Bake for 35-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped cream or vanilla ice cream, if desired.
The BlueberryPineapple Pecan Crisp, which also had crushed pineapple was also delicious and I was very happy with the way it turned out using a homemade dry yellow cake mix! I looked at different homemade cake mix recipes online, and then adapted a few things to come up with this mixture for sprinkling over the blueberries.
Blueberry Pineapple Pecan Crisp, by Katrina, Baking and Boys! adapted from Lucky Leaf
For the cake mix--
2 cups (240 grams) all purpose flour
1 1/2 cups (300 grams) granulated sugar
1 tablespoon baking powder
1/2 cup nonfat dry milk (not instant)
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces
1 1/2 teaspoon vanilla extract
In the bowl of a food processor, combine the flour, sugar, baking powder, dry milk and salt. Pulse a few times to mix together. Add the pieces of butter and the vanilla and pulse until crumbly and the butter is mixed in to a sand-like texture.
For the crisp--
1 20 ounce can unsweetened crushed pineapple, undrained
1/2 cup (110 grams) packed brown sugar
1 teaspoon ground cinnamon
1 21-ounce can Lucky Leaf Premium Blueberry Pie Filling
18.25 ounces homemade yellow cake mix (there is about a cup leftover so weigh it if you have a kitchen scale, if not, just measure out a scant cup of the mix—you can use it to make your own microwaveable mug cakes!)*
1 cup pecan halves, chopped
1 cup butter, melted
Preheat oven to 350 degrees F. Lightly spray with cooking spray a 9x13 inch baking dish. Pour pineapple into the dish. Sprinkle with brown sugar and cinnamon. Top with pie filling and spread it evenly (it will not spread perfectly, but that is okay.) Sprinkle the dry cake mix and pecans over the filling. Drizzle with the melted butter.
Bake for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm with vanilla ice cream or whipped cream if desired.
If you want to win the Lucky Leaf giveaway, here’s what you need to do (you have five entries for chances to win)---
Leave me a comment on this post after visiting the Lucky Leaf Cherry Pie Filling Recipes and tell me which recipe you’d try first.
Like Baking and Boys! on Facebook. Come back and tell me you did or if you already do, let me know in a separate comment.
Like Lucky Leaf on Facebook. Come back and tell me in another comment that you did.
Follow Lucky Leaf on Pinterest. Come back and tell me in another comment that you did.
Follow Lucky Leaf on Twitter. Come back and tell me in another comment that you did. #LuckyLeafLuckyMe
The contest is open to U.S. residents only and entries will be accepted until Sunday, November 18 at 7 p.m. CST.
LET THE HOLIDAY BAKING BEGIN! Lucky Leaf has lots of great ideas and recipes on their website and Pinterest pages!