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Each summer I look forward to the wonderful, flavorful blueberries grown by a local farm/market – Blooms and Berries (Loveland, Ohio). I was looking for a sauce to be used on ice cream that would not detract from the natural flavor of these berries and came up with this very simple recipe which everyone loves. I make the sauce as I’m finishing cooking the meal, turn it off and allow it to set until we’re ready for dessert. That makes it just the right temperature for serving.

Fresh Blueberry Sauce

  • Servings: 2 cups - 4-6 servings
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2 cups (one pint) fresh blueberries, rinsed and drained
¼ cup plus 1 Tblsp. granulated sugar
1 Tblsp. water
Dash of grated nutmeg
½ tsp. vanilla extract

Place berries, sugar, water, nutmeg and vanilla in a medium saucepan and heat over medium heat, stirring occasionally, until mixture comes to a boil – approximately 10 minutes. Remove from heat and let stand for a half-hour or so to cool a bit. Spoon over vanilla ice cream. 

Blooms and Berries just announced that their U-Pick session for blueberries begins tomorrow.  My daughter will have to get down there early to pick berries and I’ll be sure we gave enough ice cream on hand.  Summer is here!

 

 

 

 

 

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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.

Raspberry Mountain


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. 

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Lemon BP (3)

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 BP (2)

LEMON CUSTARD BREAD PUDDING AND SAUCE


4 cups day-old bread cubes
3 cups milk
¼ cup butter
½ cup granulated sugar
3 eggs
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.

Lemon BP (1)

 


ClemPudding (1)

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).

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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.

CLEMENTINE PUDDING


¼ cup cornstarch
½ cup granulated sugar
½ tsp. salt

1 egg
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.

ClemPudding (2)

 


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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.

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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

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I like this biscotti better than any I have had in a bakery or coffee shop.  They are not too sweet, have a light orange flavor and a lot of crunchy walnuts, and are very easy to make.

Everything is mixed by hand in one bowl – no mixer – and takes just a little handling to form.  The dough is divided and plopped in big globs on a parchment-lined cookie sheet to make two piles.  Then, with water-dampened hands, the dough is formed into two rustic-looking logs.

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The slow baking takes a little time – 25 minutes @ 300 degrees F and then 30 minutes @ 275 degrees to make the crispy slices.

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I enjoy these very much just as a quick snack  (they travel well) or dunked in tea or coffee.

Orange and Walnut Biscotti


¼ cup light olive oil
½ cup granulated sugar
1 tsp. orange extract
1 tsp. grated orange peel
2 eggs
¼ tsp. salt
1 tsp. baking powder
1-¾ cup all-purpose flour
1 cup chopped walnuts

Preheat oven to 300 degrees F
Line a baking sheet with parchment paper

In a large bowl, whisk together the olive oil, sugar, orange extract, orange peel and 2 eggs.  Whisk in salt and baking powder, then with a spoon, stir in the flour and chopped walnuts until blended.

Spoon half of the batter onto one side of the prepared baking sheet, making a rough cylinder.  Spoon the remaining half of batter onto the other side of the baking sheet, making a rough cylinder.  With water-moistened hands, form each cylinder into a a log about 12 inches long x 2 inches wide, allowing a space between the two logs.

Bake @ 300 degrees F for 25 minutes until dough is just cooked through and lightly browned.  Remove from oven and let cool for 10 minutes.  REDUCE OVEN TEMPERATURE TO 275 DEGREES F.

Remove each loaf to a cutting board and with a serrated knife, cut diagonally into ¾ inch wide slices.  Place the slices on their sides on a rack that has been placed on the baking sheet.  Leave a little space between slices.  Bake @ 275 degrees F for 15 minutes, turn slices to the other side and bake for another 15 minutes.  Biscotti should feel dry and be golden brown.  Remove rack from pan and allow to cool completely.

Makes about 16 biscotti. 

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cannoli-cone

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…

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… or, my favorite, the bottom of a Styrofoam egg carton, inverted with an “x” cut for the portions.

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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 …

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… 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