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.
This recipe is adapted from one in a favorite cookbook from the 1970s – Redbook Cookbook (1976), offered as a premium with a subscription to Redbook magazine. This was originally a custard bread pudding recipe which I adapted by adding lemon extract and by making a favorite sauce with lemon juice and grated lemon peel. It’s lighter than most bread pudding with a delicious custard. Heavier bread like Italian, French or sourdough would be the best to use for this.
The pudding is baked in a deep casserole dish which has been placed in a shallow pan of hot water.
LEMON CUSTARD BREAD PUDDING AND SAUCE
4 cups day-old bread cubes
3 cups milk
¼ cup butter
½ cup granulated sugar
¼ tsp salt
1 tsp lemon extract
Heat oven to 350. Grease a deep 1-1/2 qt. baking dish.
Place bread cubes in a large bowl and set aside. Heat milk in a saucepan over low heat until little bubbles form at pan edge. Remove from heat, add butter, sugar. Stir and pour this mixture over the bread cubes. Let stand for 5 minutes.
In a small bowl, beat eggs well and add salt and lemon extract. Slowly stir tje egg mixture into the bread/milk mixture. Pour into greased dish. Set dish in a baking pan and add one inch of hot water to pan. Bake for 55 minutes until set. Let cool in dish on a rack.
LEMON SAUCE (1-½ cups)
½ cup granulated sugar
2-¼ Tblsp. cornstarch
¼ tsp. salt
1 cup cold water
2 Tblsp. butter
½ cup lemon juice
1 tsp. grated lemon peel
In a medium saucepan over medium-high heat, whisk together the sugar, cornstarch, salt and water. Stirring constantly, heat until mixture boils. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over bread pudding. Makes about 1-½ cups.
Refrigerate leftovers of pudding and sauce. Bring to room temperature or heat briefly in the microwave to serve.
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
These cannoli cones aren’t going to be as good as the cannolis from your favorite Italian restaurant but they’re really delicious, easy to make and fill the need for a quick cannoli fix. I combined several recipes, ideas and tips from online to make this fun dessert.
To hold the cones while coating them with chocolate and chilling them, you can cut an “x” for the number of portions in the top of the cardboard cone box covered with foil…
… or, my favorite, the bottom of a Styrofoam egg carton, inverted with an “x” cut for the portions.
At first, I thought it would be nice to serve the cones in a tall flute along with the filling and garnishes in separate bowls …
… but the cones are too hard to remove. I found it best to just let each person grab a cone and alternate layers of filling, chips, cherries and nuts.
EASY CANNOLI CONES
6 sugar cones (the cake type with pointed ends)
½ cup chocolate chips, melted
¼ cup heavy cream
8 oz. ricotta cheese (one cup)
¼ cup powdered sugar
¼ tsp. vanilla extract
½ cup each of mini chocolate chips, chopped pistachios and chopped candied cherries
Place a spoonful of melted chocolate into each cone, turning and swirling to coat the inside of the cone. Spread a little bit of chocolate over the rim of the cone. Place cones in a container and refrigerate for 20-30 minutes until set.
To make filling:
Beat heavy cream until stiff peaks form. Beat in ricotta, powdered sugar and vanilla until smooth. Place in a covered bowl and refrigerate until ready to serve.
The chocolate coating on the cones and the filling can be done ahead of time, but wait until ready to serve before filling the cones so they will be nice and crisp.
Fill cones with alternating layers of filling, chips, cherries and nuts.
Servings: 6 cones
I had some beautiful farm market blueberries and decided to go to my favorite kuchen recipe which is adapted from a German version. The original recipe called for quark, but I used ricotta. Sour cream or yogurt will also work fine. The cake base is covered with an easy, cooked blueberry sauce …. …and topped with a delicious streusel … This makes a lovely breakfast or dessert cake, served warm or room temperature.
BLUEBERRY STREUSEL KUCHEN
- 1-1/2 cups fresh blueberries
- 1/3 cup granulated sugar
- 2 Tblsp. cornstarch
- 2 tsp. water
- 1 tsp. vanilla
- 3 Tblsp. canola oil
- 3 Tblsp. ricotta cheese, yogurt or sour cream
- 3 Tblsp. milk
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 cup plus
- 2 Tblsp. all-purpose flour
- ½ cup all-purpose flour
- 3 Tblsp. light brown sugar
- 2 Tblsp. granulated sugar
- 2 Tblsp. butter, softened
Preheat oven to 350 degrees F. Spray or grease an 8-inch baking pan
To make blueberry topping: In a medium saucepan, place blueberries, granulated sugar, cornstarch and water. Cook over medium-low heat for about 5 minutes, stirring constantly, until sugar and cornstarch are dissolved and mixture just begins to bubble. Remove from heat – stir in vanilla. Set aside.
To make kuchen: In a medium bowl, place the oil, ricotta/sour cream, milk, sugar, salt and baking powder. Whisk until blended. Stir in flour just until mixed well. Batter will be thick – spread batter in prepared 8-inch pan, using fingertips dampened with water to push the batter in place.
To make streusel: In a small bowl, mix together the flour, brown sugar and granulated sugar. Mix in the butter until mixture is blended. Spread the reserved blueberry mixture on top of the batter and then cover with streusel. Bake @ 350 degrees F for approximately 30 minutes until cake is browned on edges and beginning to brown on top. Serve warm or room temperature. Yield: 6 servings