Category Archives: Desserts

Desserts, Fruit Desserts, Recipes

Blueberry Squares

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Think I’ve run the gamut on blueberries for today.

 

 

Prep. 25 Min./ Bake 10 Min. +chilling

     

    Ingredients

  1. 1 cup crushed vanilla wafers (about 30 wafers)
  2. 2 tablespoons butter, melted
  3. 3/4 cup sugar
  4. 1/4 cup cornstarch
  5. 1/4 cup cold water
  6. 3 cups fresh blueberries, divided
  7. 3 tablespoons lemon juice
  8. 1 teaspoon grated lemon peel
  9. 1 cup heavy whipping cream
  10. 2 tablespoons confectioners’ sugar
  11. 1-1/2 cups miniature marshmallows

    12. Directions

  12. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  13. In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely.
  14. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes. Yield: 9 servings.

    15.  

 

 

Breads, Breakfast Recipes, Desserts, Recipes

Blueberry Muffins 

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Here’s another mouth-watering recipe for blueberries.

 

    Prep. 20 Min./Bake 25 Min.

     

    Ingredients

  1. 3/4 cup milk
  2. 1/4 cup lemon juice
  3. 2 cups all-purpose flour
  4. 3/4 cup sugar
  5. 1 tablespoon baking powder
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 1 egg, lightly beaten
  9. 1/4 cup vegetable oil
  10. 1 cup fresh or frozen blueberries

    11. Directions

  11. In a small bowl, mix milk and lemon juice; set aside.
  12. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries.
  13. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Yield: 1 dozen.

 

 

 

Desserts, Fruit Desserts, Recipes

Blueberry Cobbler

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I bought some fresh blueberries and went hunting for a good recipe.  I think this one fills the bill.

 

Prep. 20 Min./ Bake 40 Min.

     

    Ingredients

  1. 6 cups fresh or frozen blueberries
  2. 1-1/2 cups sugar
  3. 1/4 cup water
  4. CRUST:
  5. 3/4 cup butter, softened
  6. 1-1/2 cups plus 2 tablespoons sugar, divided
  7. 3 eggs
  8. 1 teaspoon vanilla extract
  9. 1-1/2 cups all-purpose flour
  10. 1 teaspoon baking powder
  11. 1/2 teaspoon salt
  12. 1/4 cup butter, melted
  13. Vanilla ice cream, optional

    14. Directions

  14. Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
  15. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.

    16.  

    Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.

     

 

Desserts, Fruit Desserts, Pies, Recipes

Strawberry Delight

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    Prep./Total Time 15 MIn.

    Ingredients

  1. 2 cups frozen whole strawberries, thawed or fresh strawberries sliced.
  2. Red food coloring, optional
  3. 1 package (3.4 ounces) instant vanilla pudding mix
  4. 1 carton (12 ounces) frozen whipped topping, thawed
  5. 1 graham cracker crust (9 inches) or chocolate crust
  6. 1/2 cup flaked coconut, toasted or chocolate burls

    7. Directions

  7. In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping and fresh berry slices. Pour into crust; sprinkle with coconut or chocolate curls. Chill until ready to serve. Store leftovers in the refrigerator. Yield: 6-8 servings.

    8.  

 

Breads, Fruit Desserts, Recipes

Fresh Fruit Bruschetta

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Prep. Time: 20 min.   Total Time: 20 min

Servings 8 (2 slices each)

Ingredients:

  1. PAM® Butter No-Stick Cooking Spray
  2. 1 prepared round angel food cake (10 inch), cut into 16 slices
  3. 1/4 teaspoon ground cinnamon
  4. 3 large fresh nectarines, peeled, chopped (about 2 cups)
  5. 1/2 cup fresh blueberries
  6. 2 tablespoons firmly packed brown sugar
  7. 1 tablespoon lemon juice
  8. Reddi-wip® Original Dairy Whipped Topping

    9.  

    Directions
      1. Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
      2. Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
      3. Top each slice with a serving of Reddi-wip, just before serving.

     

 

Breads, Fruit Desserts, Recipes

Fruit Bruschetta

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    Ingredients:

    1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices
    2/3 cup soft cream cheese with strawberries, raspberries or pineapple
    1 can (11 oz) mandarin orange segments, well drained
      Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
      Chocolate-flavor syrup, if desired
      Toasted coconut or sliced almonds, if desired

Directions:

  1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
  2. 2 Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.

 

You can drizzle the fruit with caramel topping instead of the chocolate syrup.

Toast the pound cake up to a day ahead of time. You can assemble the bruschetta up to 4 hours before your party. Cover and refrigerate until serving time.

 

Desserts, Fruit Desserts, Recipes

Inside-Out Chocolate Strawberries

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Ingredients

 

 

Directions

REMOVE stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

 

PLACE morsels and cream in small, microwave-safe bowl. Microwave on HIGH (100%) power for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly.

 

PLACE cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture.

 

PLACE cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour. For best flavor, consume within 24 hours.

 

Prep: 25 mins/Cooking: 1 min

Level: Easy/ Cooling: 60 mins

Yields: 24 to 36 strawberries

Desserts, Recipes

Winner’s Circle Torte

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This one’s for all the chocolate lovers out there.  Another possible sweet treat for Mom.

 

Crust:

1 3/4 C. Very finely chopped Pecans

2/3 C. Sugar

1/4 C. Butter, melted

Filling:

2 C. Whipping Cream

16oz. Real Semi-sweet Chocolate Chips

Garnish:

1 1/3 C. Whipping Cream

 

Heat oven to 350 degrees.

 

Crust: Stir together crust ingredients in medium bow.  Firmly press on bottom and up sides of 10-in. tart pan with removable bottom.  Place tart pan onto baking sheet.   Bake 15 to 18 min. or until lightly browned.  Cool completely.

Filling: Heat 2 cups whipping cream in 2-qt. saucepan over med heat just to a boil (5-8min.) Remove from heat; stir in chocolate until completely melted (2-3min.) Pour into cooled crust.  Refrigerate until set (at least 2 hrs.)

Garnish: Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form.  Garnish tort.

Desserts, Fruit Desserts, Recipes

Strawberry Cream Freeze

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Total time 6hrs. 20min. Prep.time 20 min.
Servings  8  

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups  thawed COOL WHIP Whipped Topping

20 NILLA Wafers, coarsely broken

1 cup  sliced fresh strawberries

1/2 cup strawberry ice cream topping

Make It

MAKE THE FILLING:

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.

SERVE IT YOUR WAY!

PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.

MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.

WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings. >

 

 

Cakes, Desserts, Fruit Desserts, Recipes

Angel Lush Pineapple Cake

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1 can (20 oz.) Crushed Pineapple, undrained 1 pkg. (3-4 oz.) Vanilla Instant Pudding
1 C. Thawed Cool Whip 1 pkg. (10 oz.) Round Angel Food Cake cut in 3 layers

 

Mix pineapple and dry pudding mix in medium bowl.  Gently stir in whipped topping.

Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.

Refrigerate  1 hour or until ready to serve.

Garnish with your favorite seasonal berries.

Serves 10