In the 1980s-90s, my husband and I lived in a rural area called Blue Jay, located on the Ohio/Indiana border. My husband had a huge garden and every kind of berry bush and fruit tree that does well in our area. My favorites were the black raspberries and we got bumper crops year after year. I used them in every conceivable way, but regret that I found this recipe after we had to leave our country home and all the wonderful berries. It’s a quick, easy way to turn 1-½ cups of fresh raspberries into a delicious dessert with a little cake and lots of berries.
Butter is melted in the oven in a 9-inch pie plate. Then cake batter is poured over the butter (no stirring) and berries are scattered on top along with a sprinkling of sugar. The cake rises up over the berries to form a thin layer and is delicious warm from the oven or at room temperature.
¼ cup butter, cut into small pieces
½ cup all-purpose flour
1/4 cup granulated sugar
Dash of salt
¼ tsp. nutmeg
¾ tsp. baking powder
1/4 cup plus 2 Tblsp. milk
1-½ cups fresh raspberries
Additional 1-1/2 Tblsp. granulated sugar for topping
Preheat oven to 350 degrees F and melt butter in 9-inch pie plate Heat until butter is melted but not brown.
Meanwhile, mix flour, 1/4 cup granulated sugar, salt and baking powder in bowl.
Stir in milk. Pour this batter over the melted butter – DO NOT STIR.
Drop berries over top, scattering evenly over surface. DO NOT STIR.
Sprinkle 2 Tblsp. granulated sugar on top and bake for 30 minutes @ 350 F degrees.
The butter and batter rise to make a thin top crust that is buttery, sugary and crunchy at the edges.
Delicious plain or with a bit of whipped cream or vanilla ice cream.
It’s that time of year again when we often find a few remaining Clementines and we’re tired of eating them out of hand. This is a good way to use Clementines and enjoy a bright, orange flavored dessert.
First, to prepare the Clementines:
Wash and dry three Clementines, remove stems and place in a microwave-safe dish. Cover Clementines with cold water, put a lid on the dish and microwave on high for approximately 10 minutes. Clementines should be quite soft and look something like fresh, ripe apricots. Let cool in microwave – be careful, they get very hot.
Cut the Clementines in half and process as finely as possible in a food processor or blender (remove seeds if necessary but, yes, process both rind and flesh).
Makes about ½ cup. Set aside.
Note: Clementines can also be covered with water and boiled on the stove top for two hours. Clementine puree can be frozen.
¼ cup cornstarch
½ cup granulated sugar
½ tsp. salt
1 cup cold milk
1 cup hot milk
1/2 cup Clementine puree (See instructions above)
1 Tblsp. undiluted orange juice concentrate
In a medium saucepan, whisk together the cornstarch, sugar, salt, egg and cold milk. Slowly whisk in hot milk and cook over medium high heat until mixture begins to boil. Lower heat to medium and continue cooking, whisking constantly, for 2 minutes. Remove from heat and add Clementine puree and orange juice concentrate. Stir and allow to cool in the pan, stirring occasionally to prevent a skin from forming on top.
Pour into six dessert dishes. Good at room temperature or chilled. Refrigerate leftovers.
This is another take on one of my favorite chilled desserts which combines yogurt, frozen topping and cream cheese. This makes a delicious chilled dessert base which is creamy and smooth but not too sweet. The addition of raspberries makes it special.
RASPBERRY CREAM DESSERT
1 cup yogurt
1-½ cups frozen topping, thawed (Cool Whip)
3 oz. cream cheese, softened
12 oz. frozen raspberries, thawed (about 1-½ cups with juice)
Mix together the yogurt, whipped topping and cream cheese until smooth.
Stir in the raspberries.
Spoon mixture into 4-6 pretty dessert dishes.
Cover and chill for at least two hours.
Makes 4-6 servings
I found one recipe for Peach and Cantaloupe Conserve that sounded interesting, but I don’t make big quantities of sweet spreads any more. I liked the idea of the combination of fruit and used a favorite fruit sauce recipe with a tiny percentage of the sugar called for and came up with these shortcakes.
We liked this dessert very much and it’s a good way to use fresh summer produce.
Here in the Cincinnati area, we have a melon which looks and tastes like a cantaloupe, but it’s as big as a medium-sized watermelon. It’s called Indiana Melon and has the most wonderful flavor. I also found some huge South Carolina peaches at the farm stand and had what I needed to make my shortcakes.
PEACH AND CANTALOUPE SHORTCAKE
3 cups fresh peaches, peeled, seeded and diced
3 cups cantaloupe, peeled, seeded and diced
1 cup water
¼ cup granulated sugar (depending on sweetness of peaches)
1 Tblsp. cornstarch
1 tsp. vanilla extract
Butter and Egg Biscuit Shortcakes:
2 cups all-purpose flour
2 Tblsp. granulated sugar
1 Tblsp. baking powder
1 tsp. salt
5 Tblsp. butter, cut in cubes
1 tsp. vanilla extract
Milk to measure 1/2 cup when mixed with vanilla and egg
2-3 Tblsp. chopped walnuts
Thawed frozen topping or whipped cream
To Make Fruit Sauce:
In a large pan, place prepared fruit.
In a two-cup measure, place water, cornstarch and vanilla. Whisk together and pour over fruit. Stirring occasionally, heat fruit mixture over medium heat until it comes to a boil. Reduce heat to medium-low and continue to cook for two more minutes, stirring constantly. Set aside to cool to room temperature. Fruit should be fork-tender and hold its shape. Makes about 4 cups of sauce.
To Make Biscuit Shortcakes:
Preheat oven to 410 degrees F
Place flour, sugar, baking powder and salt in a medium bowl. Add butter cubes and mix with fingers until butter is distributed.
In a one cup-measure, whisk together the vanilla and egg. Add milk to make 1/2 cup.
Pour this mixture over the dry ingredients and with a fork, mix together to form a ball of dough. Place dough on a floured surface and knead briefly until it holds together. Pat to about one-inch thickness and cut 8 circles with a floured two-inch cutter. Place an inch apart on an ungreased baking sheet. Bake @ 410 degrees F for 10-12 minutes until golden brown. Remove to a rack to cool.
Split a biscuit and place on a dessert plate. Spoon sauce over the biscuit halves, spoon whipped cream/topping on top and sprinkle with chopped nuts.
I saw this recipe on spendwithpennies.com and adapted it to make a smaller amount and to use almost any kind of fresh fruit. The fruit should be diced into ½-inch cubes to make it easy to scoop up with the delicious cinnamon crisps. A lovely, summertime, light dessert.
YOUR CHOICE FRUIT SALSA AND CRISPS
4 10-inch flour tortillas
1/3 cup granulated sugar
1 tsp. cinnamon
4 cups of assorted fruit cut into ½ inch cubes (strawberries, blueberries, apple, pineapple, banana, peach, kiwi, etc.) – your choice
1 Tblsp. lemon juice
1 Tblsp. fruit preserves or jam (I used my homemade blueberry jam)
To make cinnamon crisps:
Preheat oven to 375 degrees F
Combine cinnamon and sugar
Spray each tortilla on top with cooking spray and sprinkle with cinnamon/sugar.
Cut each tortilla into 6 wedges and place on baking sheet. Bake for 8-10 minutes until light brown and crisp (watch carefully so the wedges don’t burn).
To make the salsa:
Combine the prepared fruit with the lemon juice and preserves/jam, tossing lightly.
Allow to come to room temperature for at least 15 minutes before serving.
Divide fruit salsa among four small dessert dishes and serve 6 cinnamon crisps with each dish.
I’ve seen a few recipes for Strawberry Tiramisu online but went back to my original recipe which my family loves, substituting Amaretto for the Kahlua I normally use and adding fresh strawberries. This might be our new favorite, certainly during the strawberry season. It’s very easy to put together, not too sweet and a good make-ahead dessert.
STRAWBERRY AND AMARETTO TIRAMISU
One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
¼ to 1/2 cup Amaretto (to pour over lady fingers – they should be evenly moist)
One cup of fresh strawberries, hulled and sliced
4 oz. cream cheese, softened
15 oz. light ricotta cheese
2 cups frozen whipped topping, thawed (Cool Whip)
9 fresh strawberry-halves for garnish
Place the lady fingers in a layer in bottom of 9-inch pan. Pour Amaretto over the lady fingers. Arrange sliced strawberries over lady fingers. Set aside.
In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth. Fold in whipped topping.
Spoon the cream cheese mixture over the top of the lady fingers and strawberries. Place the strawberry halves over the top of the dessert, creating 9 servings. Cover and refrigerate at least two hours or overnight.
To serve, cut dessert into 9 servings, including a fresh strawberry half. Refrigerate leftovers.
I first made this cheesecake in 1989 from one of my prized cookbooks, The Cake Bible. It immediately became the family’s favorite cheesecake, usually served with strawberries or strawberry sauce.
MY FAVORITE CHEESECAKE WITH STRAWBERRY SAUCE
Two 8 oz. pkgs cream cheese
1 cup granulated sugar
1 Tblsp. cornstarch
3 large eggs
3 Tblsp. freshly squeezed lemon juice
1-1/2 tsp. vanilla
¼ tsp. salt
3 cups sour cream
Preheat oven to 350 degrees F
Pan: One 8 inch x 2-1/2 inch or higher springform pan, greased and bottom lined with greased parchment or wax paper; outside of pan wrapped with a double layer of heavy-duty foil to prevent seepage. One 10” cake pan or roasting pan to serve as a water bath. Pan should not have higher sides than the springform pan or it will slow down baking.
In a large mixing bowl beat the cream cheese and sugar until very smooth – about 3 minutes. Beat in the cornstarch. Add the eggs, one at a time, beating after each addition. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in the sour cream just until blended.
Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1” of very hot water. Bake 45 minutes. Turn off the oven without opening the door and let the cake cool for one hour. Remove to a rack and cool to room temperature (about one hour). Cover with plastic wrap and refrigerate overnight.
Store one week refrigerated – do not freeze.
Serve slices of cheesecake topped with this wonderful, not-too-sweet Strawberry Sauce.
½ cup granulated sugar
4-½ tsp. cornstarch
¼ cup orange juice (or 2 Tblsp. each of water and orange juice concentrate)
4 cups fresh strawberries, hulled and quartered
½ tsp. vanilla extract
In a medium pan, whisk together the sugar, cornstarch and orange juice. Add the prepared berries and heat over medium high heat until mixture comes to a boil. Stirring constantly, boil mixture for another two minutes. Remove from heat and stir in vanilla.
Serve at room temperature or chilled over cheesecake. If there are leftovers, refrigerate and spoon over ice cream, pound cake, or pudding.