Free Monthly Recipe

Welcome to the Free Recipe of the Month!

The Free Recipe of the Month page is where you'll find the free recipe offered in each newsletter. Just remember the free-recipe-of-the month is free just for the month that it's featured in. After that it's retired into the Recipe Archives which are always available if you are a paid subscriber of (you also get two months free access with any BB cookbook you purchase).

Free Recipe of the Month is a bonus - Ontario Peach Pie and Berry Cobbler Bars

Beautiful Ontario (or Georgia or Maine or California or Quebec) Peach Pie

Ontario Peach Pie
Of course peaches from your own region, in season, are ideal for this succulent and luscious pie! But in Canada, they make a big deal about Ontario peaches and I have to say, they have a certain something.

Buttery Pie Pastry
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1 cup unsalted butter
½ cup ice water

5-6 cups sliced peaches, peeled (you can also use a combo of peaches and apricots)
3/4 cup sugar
Juice of half a lemon
2 tablespoons flour
4 teaspoons unsalted butter

Finishing Touches
1 egg yolk
2-3 tablespoons milk or cream

Line a large baking sheet with parchment paper and set aside. Have a 9 inch pie plate nearby.

For the Pie Dough, place flour, sugar, and salt in the bowl of a food processor and process for few seconds to blend. Drop chunks of butter on top, and pulse to cut butter into flour mixture. Stop machine and place in a large bowl and stir in most of the ice water. Mix by hand, kneading very gently until you have a crumbly mass of dough, adding additional ice water, as required, to make sure it holds together – but barely. Knead dough briefly on a floured work surface. Pat dough into a flat disc. Wrap well and refrigerate for 1 to 2 hours.

Preheat oven to 400 F.

For the filling, in a large bowl, toss the peaches (or apricots or combo), sugar, lemon juice and flour together.

On a well-floured board, roll out half the dough to fit the bottom of a 9 inch pie plate. Place the dough in the pan. Mound the fruit into the pie plate, dot with the butter and then cover with rolled out remaining dough, pressing along edges to seal to bottom crust, sealing and crimping sides. Blend yolk with milk or cream in a small bowl. Make vents, brush with yolk mixture and sprinkle with sugar. Place on prepared baking sheet.

Bake for 30 minutes, reduce heat to 375 F. and bake for another 15 to 20 minutes until pastry is golden brown and juices start to bubble forth. Cool before serving.

Serves 8-10

Berry Cobbler Bars


What is more summery than a medley of berries in an easy bar? Cut and serve or take with you on the run!

3 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, in cubes
1 egg
½ teaspoon pure vanilla extract

Berry Part
1 1/4 cup blackberries
1 ¼  cup raspberries
1 1/4 cup blueberries
1/3 cup sugar

1 tablespoon cornstarch

Drizzle Icing
1 cup confectioners’ sugar
2-3 tablespoons milk or cream
½ teaspoon pure vanilla extract

Preheat oven to 350 F. Line a baking sheet with parchment paper.  Generously spray a 9 inch square pan with non-stick cooking spray and place on baking sheet.

In a medium bowl, place the flour, sugar and salt and blend. Cut in the butter by hand or with a pastry blender until it is a rough, crumbly mixture. Stir in the egg and vanilla (dough should still be crumbly). Press half of mixture into pan.

In another medium bowl, mix all the berries with the sugar and cornstarch. Spread on top of the dough base. There should be enough berries to cover the cookie bottom generously. If not, add a cup or so more berries and mix them with what’s already on the cookie base. Spread remaining crumble topping on top of the fruit.

Bake 35-40 minutes until the topping is golden brown and fruit juices are bubbling. Cool one hour before cutting.

For the Drizzle Icing, in a small bowl, blend the confectioners’ sugar with the milk and vanilla to make a pourable glaze. Drizzle over the bars. Cut into portions.

Makes 12-16  bars




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