Surprise Fruit Cobbler

 Surprise Fruit Cobbler  - Jill Dorrough    (6 servings)

1/2 cup (1 stick) butter, cut up

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

3/4 cup milk

3 1/2 cups fresh or canned fruit, drained (see Variations)

1/2 cup firmly packed brown sugar

Ground cinnamon

Ice cream or whipped cream (optional)

1.  Preheat the oven to 350 degrees.

2.  Melt the butter in a square baking pan in the oven.  Remove the pan from the oven.

3.  Stir the flour, granulated sugar, and baking powder in a medium bowl.  Stir in the milk. Gently pour the mixture evenly over the butter in the baking pan.  Do not stir.

4.  Place fruit of your choice evenly over the batter, top with the brown sugar, and sprinkle with cinnamon.  Bake until the cobber is well-browned and the fruit is cooked (if using raw fruit).  The baking time will vary depending on the fruit.  Start checking for doneness at 40 minutes.

Serve right out of the oven, plain or with ice cream or whipped cream, or my favorite way - with milk poured over it.

VARIATIONS:  Used sliced peaches or blueberries (or a combination), sliced apples, sliced pears, ora red cherries.

Apple Strudel

From Paula Deen


Apple Strudel:

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:

2 cups confectioners' sugar
3 1/2 tablespoons milk


For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

x

Cherry Cranberry Pie

1 (9 inch) double crust pie crusts
1 (21 oz) cans canned cherry pie filling
1 (16 oz) cans whole berry cranberry sauce
1/4 cup sugar
3 T quick cooking tapioca
1 t lemon juice
2 T butter
(optional: touch of cinnamon for holiday flavor)

Preheat oven to 400 degrees
Line pie pan with bottom crust.
Combine in a bowl: cranberry suace, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400 degrees for 40 to 50 minutes, reoving foild during last 15 minutes.
Cool on rack.
Serve warm or cold.

Apple Pie Filling

1/2 cup granulated sugar, plus 1 teaspoon
1/4 cup packed brown sugar
1/4 tsp table salt
1 tablespoon lemon juice
1/2 tsp grated lemon juice
1/8 tsp cinnamon
5 pounds tart apples
1 egg white, beaten lightly

Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to dutch oven (do not wash bowl) and cook, covered, over meduim heat, stirring frequently, until apples are tender when poked with fork bit still hold their shape, 15 to 20 min. (apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes.

Little Lemonies

    Yummy Lemon Brownies       

From MelsKitchencafe.com

Lemon Batter

• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze:

• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later – alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.

In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.

Stir the wet ingredients into the flour mixture and mix until combined.

Spread the batter evenly in the prepared pan.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don’t over bake or they might be dry.

For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.

After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.

Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Notes:

The glaze recipe makes a very thin, light layer of sweet, lemony glaze on top of the soft, chewy lemony brownies. If you want more glaze, consider doubling the recipe (just make sure the glaze doesn’t overpower!).
Altogether, you probably need 2-3 large lemons for the recipe to get the 4 tablespoons juice and 1 tablespoon (plus 1/2 teaspoon) zest.
These bars are delicious at room temperature but try them chilled and you may never go back.

Strawberry Cheesecake Trifle

Lisa Stephenson from A Pinch of Salt Lake Cookbook

16 ounces cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 tsp vanilla extract
1/4 tsp almond extract
1 cup heavy cream
1 tsp vanilla extract
1 Tbsp sugar
1 angel food cake, cut into 1 or 1 1/2 inch cubes
2 quarts fresh strawberries or peaches, thickly sliced or raspberries
3-4 tbsp sugar
whole berries for garnish
mint leaves for garnish

In a large mixing bowl, blend cream cheese and powdered sugar together.  Add the sour cream, vanilla and almond extract.  In a small bowl whip the heavy cream, vanilla and sugar until stiff.  Fold the whipped cream in to the cream cheese mixture.  Add the cake cubes and coat well.

Thickly slice the strawberries, then add the sugar; mix well.  Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake/cream cheese mixture.  Continue layering, ending with strawberries.  Cover with plastic wrap and chill before serving.  Garnish with mint leaves or whole berries.

12 servings

Berries and Cream

3 cups heavy whipping cream

1 ½ cups sugar

1 envelope unflavored gelatin

1 cup boiling water

1 tablespoon vanilla

1 ½ cups sour cream

Simmer cream and sugar sin a saucepan stirring often to avoid scorching. In another bowl combine envelope of gelatin and boiling water and stir with a wire whip. Take off heat and let cool to room temperature.

Combine cream and gelatin mixtures. In another bowl, mix vanilla and sour cream together. Slowly add the cooled cream/gelatin mixture to the sour cream mixture. Stir with a wire whip until the mixture is totally smooth.

Chill overnight in individual serving dishes or scoop servings from a large bowl as you would scoop ice cream.

Serves: 6: 8.5 ounce servings or 8: 6.5 ounce servings.

Top with fresh, canned or frozen raspberries or any fruit of your choice. 

Gluten Free Apple Crisp

Katie Clover

10 large apples thinly sliced
2 T lemon juice
2 c. brown sugar
1/4 c GF flour
1 c butter (cut in cubes)
2-1/2 c GF rolled oats

Preheat oven to 350. Peel and slice apples into a 9x13 pan. Pour lemon juice over apples. Combine brown sugar and flour. Add butter cubes and rolled oats to sugar mixture. Lay sugar mixture on top of apples and pat in. Bake for 35 min or until apples are soft. Serve warm with vanilla ice cream.

Kneaders raspberry bread pudding

(I used less raspberries and liked it better)    -Maryjane Melis

Cream Mix: 1 1/2 loaves aged, white bread 1 qt. heavy cream 3 C. sugar 1 egg 1 tsp. vanilla Fruit Filling: 5 C. frozen raspberries 1 C. sugar 1/2 C. apple juice Vanilla Sauce: 1 1/3 C. butter 5 Tbs. flour 3 C. heavy cream 2 tsp. vanilla 1/3 C. sugar In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2'' cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil till mixture is thick. Remove from heat, adding vanilla. Serve this sauce cold.

Super Yummy Raspberry Cheesecake Bars

1st place winner in LDS Living contest

Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix 1/2 cup firm butter  2 packages (8 oz each) softened cream cheese  1/2 cup white sugar  2 tablespoons all-purpose flour  1 tsp vanilla  1 egg  1 can (21 oz) Wilderness Premium Raspberry Pie Filling*  Directions: 1. Preheat oven to 350 degrees. Spray bottom and sides of 13×9 inch pan with cooking spray. 2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mix for later (topping) and press the remaining crumbs in the bottom of the 13×9 pan. Bake for 10 minutes; do not overbake. 3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric mixer (medium speed) until smooth.  4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese; spread evenly. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.  5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill.  6. Cut into bars. Store covered in fridge. Makes 24 bars.  * Can easily substitute cherry or strawberry fillings.

Lemon Love Notes

From Nancy Craig

Ingredients: 1 c. butter 2 c. flour a shake of salt 1/2 c. powdered sugar Press into 9X13. Bake at 350 for 15 minutes. 4 Tbsp. lemon juice 1 grated lemon rind 4 beaten eggs 2 c. sugar 1/4 c. flour Mix and pour over baked crust. Bake at 350 for 25 minutes. Frosting 2 Tbsp. butter 1 Tbsp. milk blend milk and butter together and add 1/2 c. powdered sugar, 1 tsp. lemon juice and 1 tsp. vanilla. Wait until the bars are cooled before frosting them. Refrigerate until cold, then slice into bars. Press into 9X13. Bake at 350 for 15 minutes.

Country Peach Tart

Easy and Delicious      Lisa Stephenson

Pastry for Single Crust Pie 1/4 cup granulated sugar 4 teaspoons flour 1/4 teaspoon nutmeg 3 cups sliced, peeled peaches (about 1 1/2 pounds) 1 tablespoon lemon juice 1 tablespoon sliced almonds Milk powdered sugar Whipped cream Directions: Prepare pastry for single-crust pi; set aside. Line a baking sheet with foil; sprinkle lightly with flour. Roll pastry to a 13 inch circle on prepared baking sheet.  In a large bowl stir together sugar,flour and nutmeg.  Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2 inch border. Fold border up over peaches pleating the pastry as necessary to lie flat against the filling. Sprinkle center with sliced almonds. Lightly brush top and sides of the crust with milk. Bake at 375 for 35-40 minutes or until crust is golden and filling is bubbly. Cool 30 minutes on the baking sheet. Dust edges with powdered sugar. Serve with whipped cream.

Molly's Frozen Fruit Cups (Fun for kids)

We got this recipe from the American Girl Cookbook and my 2 &
4 year old want to make it every day now. They can do most of
it by themselves.   Allison Hottinger

Description: Ingredients: 1 c orange juice 15 ounce can crushed pineapple 7 ounce can mandarin oranges 1 pint strawberries 2 bananas 1 1/2 c ginger ale Small paper/plastic cups Plastic Wrap Directions: 1) Pour orange juice into the mixing bowl 2) Pour pineapple and juice into the mixing bowl 3) Drain the juice from the can of mandarin oranges into the sink. Cut the mandarin oranges into small pieces and add them to the mixing bowl. 4) Wash the strawberries. Remove the stems. Cut strawberries into small pieces and add to the mixing bowl.  5) Peel the banana and cut into small pieces and add to the mixing bowl. 6) Stir the fruits and juices together, then stir in the ginger ale. 7) Use the measuring cup to pour the fruit mixture into small paper cups. 8) Cover the top of each cup with plastic wrap 9) Put the cups in the freezer for several hours or overnight. Number Of Servings:12

Apple Dumplings

This recipe is from thepioneerwoman.com/cooking. It is
AMAZING.     Allison Hottinger

2 Granny Smith apples 2 cans crescent rolls 2 sticks butter 1 1/2 cups sugar 1 teaspoons vanilla cinnamon 1 small can Mountain Dew Directions: Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. Number Of Servings:8

frozen bananas!

Katie Clover

6 tbsp. butter 1 1/2 cups of semi sweet chocolate chips 8 ripe, but not too ripe bananas 8 wooden sticks nuts, sprinkles, cereal, crushed cookies, whatever you like Directions: peel bananas; insert stick into end of banana. you can either freeze them for an hour or go right into dipping them in the chocolate. (we froze them) melt butter and chocolate together and simmer over low heat stirring until smooth. pour chocolate mixture into a dish and set aside. dip each banana into melted chocolate and coat evenly, then roll in your choice of coatings. (or you can sprinkle it on top) place on a waxed paper lined tray and freeze for about 2 hours. serve them frozen. to store them long term, wrap each one in aluminum foil and put them in the freezer. they keep for weeks. (we doubled the recipe and cut our bananas in half- not the amount of bananas... but we literally cut them in half) you can see the step by step process in pics here: http://quasisbelltower.blogspot.com/2009/10/frozen-nanners.h tml Number Of Servings:8 or 16 if you cut them in half

Fresh Fruit Cobbler

We go for straight peaches - love it! Rebecca Child

1 cup sugar 3 tablespoons cornstarch 3/4 tespoon ground cinnamon 3 cups sliced peaches or nectarines (5 to 6 medium) 2 cups sliced unpeeled red plums 1 cup blueberries 1 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 3 tablespoons milk 1 egg Directions: Heat oven to 375. Mix 1 cup sugar, the cornstarch and cinnamon in 3-quart saucepan. Stir in peaches and plums. Cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in blueberries. Pour into ungreased baking dish, 8 X 8 X 2 inches. Mix flour, 2 tablespoons sugar, the baking powder and salt. Cut in shortening. Mix in milk and egg. Drop dough by 9 spoonfuls onto hot fruit mixture. Bake until topping is golden brown, 25 to 30 minutes. Serve with cream or ice cream if desired. Note: Other combinations of fresh fruit totaling 6 cups can be substitued (purple plums, berries, cut-up rhubarb, cherries).