There's nothing like Fall to get you in the mood to bake all the things! I think it has to be one of my favorite seasons... I say that about every season, but really, Fall is up there. So, with these cold, wet days we've had lately I am in the mood for cozy, warm treats. These turnovers are just that, cozy and warm. Do you remember those cherry turnovers that came in a little box in the dairy section you could buy and they would puff up so pretty in the oven and then you would drown them in the packet of white sweet icing? Anyone?? Well anyway, my mom used to make those for me and my brother when we were little, and then one day they disappeared. So in honer of that memory, here are some turnovers that remind me lots of those, but with Fall flavors. They are so easy, with a ready made dough, so all you have to do is make the filling. Also, pears.... I always forget how delicious they are until I eat one again - they are so good! The cranberries are so pretty and add that cherry taste/feeling I remember from my childhood. All in all, these are delicious and could be making your kitchen smell like Fall in no time.

Pear and Cranberry Turnovers

-makes 12 turnovers

3-4 ripe pears
1/3 cup cranberries
1/3 cup sugar
2 tablespoons brown sugar
1/4 cup water
1 teaspoon cinnamon
pinch of salt
1-2 tablespoons flour
frozen puff pastry
1 egg

Glaze

1 cup sugar
1-3 tablespoons of milk

To start, preheat your oven to 375 degrees and peel your pears, then cut them into bite size pieces. Remember, if the pears are too big they won't fit in the turnovers. Throw the pears in a pan with the cranberries and add the water and sugar. Cook over medium high heat for about 5 minutes, then add the cinnamon and salt and cook for another 5-10 minutes. Stir often, until the pears are just softened. Lastly, stir in the flour and turn heat to high. It should take just a couple minutes before you see the juices thickening into a syrupy sauce, then turn off the heat. Let the filling cool while you unfold your pastry and prepare the dough. When you unfold the pastry it will be a rectangle shape. Cut about an inch or two off the top so the dough is a square, then cut it into 3 strips vertically and in half across so you have 6 little squares to fill. Then, spoon a tablespoon or so of filling into each one, fold diagonally and crimp with a fork.

Set your turnovers on a baking sheet. I usually do 6 to a sheet just so they have room to puff. You will need both sheets of puff pastry to make the total twelve. Whisk your egg up with a few drops of water and brush it liberally over the tops of the turnovers. Bake them in an oven at 375 degrees for 18-20 minutes, or until golden brown.

Once they are out of the oven, wait 10 minutes before glazing - if they are too warm, the glaze won't stick. To make the glaze, just mix your sugar and milk. Add just a tablespoon of milk to start and keep adding until its just combined. You are going for a thick glaze, so don't add too much milk. Also, in my opinion, the more glaze the better, just like when I was a kid... (Now eat immediately, while they are still warm and gooey on the inside!) You will have extra filling, which is great over ice cream, pound cake, or just eaten with a spoon!

*** A note about puff pastry- you can find it in the frozen foods isle. I always use Pepperidge Farms brand. It comes with two sheets of pastry that have to be thawed overnight in the fridge, or I set it out on the counter a few hours before I make something to thaw a little faster. It's a great easy dough that is my 'go to' when I need flakey layers of puffy, buttery goodness!

For the long weekend we had some family over for a dinner party. I wanted to make a dessert that represented the fleeting end of summer and so, of course, pie was what came to mind. To me, fruit pies are the essence of summer and always help to boost that patriotic spirit. These little hand pies are the perfect, portable package of an endless summer; a delicious mix of sweet strawberries and tart, crisp, rhubarb. While eating these pies your summer can last all year long.

Ingredients

Pie Dough:

16T. Ice cold butter

2 1/2C. AP Flour

3T. Sugar

1t. Salt

2/3C. Ice Water

Begin your dough by cutting the butter into cubes, then return to the fridge to chill while you start the dry ingredients. Put the flour, sugar and salt into your mixer and mix until well combined. Now take your butter from the fridge, with the mixer on low, begin throwing the butter cubes in a few at a time. Let it mix until the butter is the size of peas and the mixture resembles wet sand. Now, with the mixer still on low, pour your ice water slowly into the bowl. A nice, smooth dough will quickly form and then you are done. Pull the dough out of your mixer and form into a rough ball, wrap in plastic wrap and refrigerate while you make your fruit compote.

Ingredients

Fruit Compote:

2C. Rhubarb (about 4-5 stalks)

1 1/2C. Strawberries

1/4C. Water

1/3C. Sugar (or more depending on sweetness of fruit)

4T. Flour

1T. Lemon Zest

1 Egg

Sugar

Begin by slicing your rhubarb and strawberries into manageable pieces. Then simply add your fruit to a pot with the water and 2 tablespoons of the flour. Add all your sugar and begin to cook on medium high heat, let simmer away for about 10 minutes and then check consistency. If your fruit seems too runny add the other 2 tablespoons of flour and bring to a boil to thicken. Lastly, add your lemon zest and take off the heat. Fruit should be soft but still maintain its natural shape. Now, you can remove your dough from the fridge. Generously flour your surface and roll the dough out the about a 1/2 inch thickness. use a large drinking glass or circle cookie cutter to cut out circles of dough. I was able to get about 10 hand pies and used a rather large cutter, lay them on a cookie sheet and fill each with a heaping tablespoon of filling. Fold each pie in half and crimp with you fingers, brush with your egg wash and sprinkle with sugar. Bake at 350 degrees for about 25 minutes or until golden brown. They are wonderful warm with ice cream or just cold as a snack.