Buttermilk Raspberry Breakfast Cake

The original recipe was for blueberries but I dont like them and I didnt have any so I subbed raspberries. I think it turned out really good.

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*I used closer to 1 C. of the buttermilk and I also sprinkled the sugar in the raw on top instead of granulated sugar.

Raspberry Pretzel Salad

1 1/2 C. chopped pretzels (i used my food processor)
3/4 C. melted butter
2 Tbsp sugar.
All mixed should look like above pic.



Press in greased 9x13 pan and should look like this
bake 8-10 min at 375

mix 8 oz whipped cream, 1 C. sugar and 8 oz cream cheese together and spread on top of COOLED crust

Mix 2 C. boiling water with 6 oz (2 sm pkg) of Raspberry flavored jello and enough ice to cool. I used about 2 handfuls. Then add raspberries until thickened and pour over cream cheese mixture.

The recipe calls for frozen, I however prefer fresh so I used 2 small containers of fresh. I think I should have used more. Oh well. Known for next time.

Let set for at least an hour. This is heaven!

Raspberry Pretzel Salad

1 1/2 c. crushed pretzels       3/4 c. melted butter

2 Tbsp. sugar 

Press in 9x13 pan. Bake 7-10 min. at 350*, cool.

Mix together-

8 oz cream cheese,                      9 oz whip cream

1 c. sugar.

Add to the top of the pretzel crust. 

Then mix-

1- 6 oz pkg raspberry Jell-O       2 c. boiling water

Ice cubes to cool

Add frozen raspberries. Let thicken a little, and then put on top.

*You can add any fruit yoou want just changed up the jello flavor with the fruit*

Chocolate covered strawberries

These are so easy and SOO yummy. I had about a half a carton of them left and decided to make chocolate covered strawberries.

All I did was use my lil' dipper (a mini crockpot) but you can use anything even microwaving. Next time I'm gonna use my fondue pot. Melt MILK CHOCOLATE chips. or your kind of preference.  and use a fork or a fondue stick and dip it and let it dry on waxed paper. dries in about 10 minutes. I love the milk chocolate because it doesnt break off in chunks.

Kiwi Dessert Squares

Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup cold butter, cubed
• 
  CITRUS GLAZE:
• 6 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/4 teaspoon orange extract
• 
  TOPPING:
• 2 packages (8 ounces each) cream cheese, softened
  
• 2/3 cup sugar
• 1-1/2 teaspoons orange extract
• 4 kiwifruit, peeled
• 14 fresh strawberries, halved

Directions

• In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15-in. x 10-in. a 1-in. baking pan. Bake at 350° for 16-19 minutes or until golden brown. Cool on a wire rack.
• In a small saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool completely.
• In a large bowl, beat the cream cheese, sugar and orange extract until smooth. Spread over crust. Cover and refrigerate for 45 minutes. Cut into 28 squares.
• Cut each kiwi into seven slices. Place a kiwi slice in the middle of each square; top each with a strawberry half. Brush with glaze; refrigerate until set. Yield: 28 servings.

*Im sure you could substitute any fruit*

Fruit Pizza

FRUIT PIZZA

2 C. Flour

2 Cubes butter

4 Tbsp powdered sugar

Mix together and put on round pizza pan (cookie sheet will work too). Bake at 375 for 15 minutes. Let cool.

8 oz cream cheese

8 oz cool whip (I made my own instead)

1 C. powdered sugar

Mix cream cheese and powdered sugar; fold in cool whip and spread over crust and chill.

Cover with fruit such as bananas, strawberries, peaches, oranges, kiwis, apples, pears, etc.

Arrange on the tray.

Cover with cooled glaze.

GLAZE:

1/4 C. sugar

1/4 C. water

1/4 C. orange juice

1/4 C. lemon juice

2 Tbsp corn starch.

Mix all in saucepan with whisk until smooth and thick. I usually make it while the dough is cooking so its cool when i'm ready for it.

Cool and pour over fruit.

Peach Cobbler

Scratch Peach Cobbler

6 cups slices fresh peaches (peeled)

1 1/3 cups white sugar + 4 TBSP white sugar

4 TBSP flour + 2 cups flour

1 tsp. cinnamon

3 tsp. baking powder

1 tsp. salt

2/3 cup canola oil

2 TBSP milk

2 beaten eggs

Grease a 9 x 13 glass baking dish--set aside. In a bowl add peach slices, 1 1/3 cups white sugar, 4 TBSP flour, and cinnamon--stir until mixed, then spread the mixture evenly into the greased baking dish. In a separate bowl add canola oil, beaten eggs, milk--stir. Add baking powder and salt--stir. Add 4 TBSP white sugar--stir. Add 2 cups flour--stir until mixed. Pour the flour mixture evenly over the peach mixture in the baking dish. Bake at 375 degrees for 30 minutes.

Peach Crisp with Maple Cream Sauce

Peach Crisp with Maple Cream Sauce

1 cup flour

1/2 c. sugar

1/2 firmly packed light brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/2 c. (one stick) butter, cut into bits

5-6 cups, peeled, sliced fresh peaches

Juice and grated zest of ½ lemon

2 T. maple syrup

*Maple cream Sauce, for serving (make beforehand, see instructions below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce

1 1/2 cups whipping cream

5 T. maple syrup

3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill until thickened. Drizzle generously over Peach Crisp.

Peach Cobbler

Peach Cobbler

Cobblers—we love the fruit and cake combination of these old-fashioned comfort foods. The fruit, usually immersed in a sweet syrup, is traditionally covered with a biscuit topping so that it has the rough, uneven appearance of cobblestones—hence the name “cobblers”. Now, the top is often more cake-like than biscuit-like.

Preheat the oven to 350 degrees.

Fruit Mixture

29 ounce size can of sliced peaches in syrup

1 tablespoon cornstarch


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg

Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.

Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.

Pour the slurry and peaches into a small casserole dish.

Topping

1 egg


1/3 cup milk

4 tablespoons butter, melted


1 cup flour


1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.

Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.

Spoon over the peach mixture so that the fruit is covered.

Bake for 45 minutes or until the top is a golden brown. 
 
Serving suggestions

Serve hot or cold. We prefer it hot with vanilla ice cream or even cold milk.

Gelatin Oranges

Gelatin Oranges

RECIPE INGREDIENTS:

Oranges

Orange gelatin jello

Water

1. Cut the oranges in half from top to bottom and spoon the fruit from each half, leaving the peel intact. Prepare the gelatin according to the package directions, then pour it into the peel halves, adding fruit pieces if desired.

2. Set the halves into ramekins or a muffin tin to keep them from tipping and carefully place them in the refrigerator. Let the gelatin set according to the package directions.

3. Once they're ready, remove the orange halves from the refrigerator, cut them into wedges, and serve.

Tip: For a colorful twist, try using other citrus fruits and gelatin flavors, such as grapefruit, lemon, and lime

Royal Strawberry Banana Shortcake

Royal Strawberry Banana Shortcake

We’ve heard people refer to strawberries and whipped cream piled on a slice of angel food cake as strawberry shortcake. It’s not. Shortcake is more like a sweet biscuit.

Smooth whipped cream and succulent strawberries against the crispness of shortcake is the perfect spring dessert.

The secret ingredient in this shortcake is ground almonds. Not only do they add a delightful flavor but the richness of nuts.

Ingredients

1 C. coarsely ground almonds 
 1/2 C. coarsely ground oats

1 1/2 cups all-purpose flour
 2 teaspoons baking powder

1/4 teaspoon salt 1/3 cup cold butter


1 large egg 1/2 cup milk


1/4 cup granulated sugar 1/2 teaspoon pure almond

sliced bananas and strawberries
 sweetened whipped cream

Directions

Preheat the oven to 375 degrees.

1. To make the ground nuts, use your blender chopping them until they are the consistency of coarse meal. Do the same with the rolled oats. Measure both after grinding. Set aside.
2. Mix the flour, baking powder, and salt together in a medium bowl. Add the ground nuts and oats. Using a pastry knife, cut the cold butter into the mixture until it is of the consistency of kernels. 
3. In another bowl, mix the egg and milk together. Stir in the sugar and extract.
4. Combine the liquid mixture with the flour mixture.
5. Sprinkle a little flour on the counter and pat the dough out until it is 3/4 inch thick. Cut the dough into desired shapes with a cutter or a knife. Place them on an ungreased baking sheet and bake for 16 minutes or until the edges just barely start to brown.
6. To serve, top with sliced fruit and whipped cream.

This recipe yields about ten 3-inch shortcakes.

Creamy No-Bake Strawberry Desserts Recipe

Creamy No-Bake Strawberry Desserts Recipe

Ingredients

1 cup mashed strawberries from fresh berries


8-ounce package of light cream cheese

1/2 cup powdered sugar


1 1/3 cup heavy whipping cream

1/2 teaspoon pure vanilla extract


1/3 cup powdered sugar

about 45 vanilla wafer cookies

halved strawberries for decoration

Directions

Makes about 15 desserts. Recipe can be cut in half.

1. Mash the strawberries measure out until you have one cup. Set aside. 
2. In a medium bowl, whip the cream cheese until soft. Add the strawberries and whip until smooth. Add the 1/2 cup powdered sugar and blend. 
3. Beat the whipping cream until soft peaks form. Add the vanilla and 1/3 cup powdered sugar and continue beating until medium stiff peaks form. 
4. Use foil cupcake liners with the paper cup removed. Place two cookies in the bottom of each cup. Place a large spoonful of strawberry filling in each cup on top of the cookies.
5. Place a third cookie on top of the strawberry filling and press down slightly. Top with whipped cream.
6. Place the muffin tin in the freezer for two hours or until almost frozen.
7. Remove and decorate with strawberry halves if desired.

Baker’s note: Because these deserts are moist, paper liners tend to become soggy. Foil liners hold up better.

This dessert does not have to be frozen; it can be served soft. If so, refrigerate for at least two hours to allow the filling to become firmer. (It will still be soft.)

If you leave the muffin tin in the freezer and the desserts become frozen, that’s okay. Let them thaw for fifteen minutes so they are only partially frozen.

Strawberry or Raspberry Trifle

Strawberry or Raspberry Trifle

An angel food cake

Raspberry or strawberry cream

Fresh raspberries or strawberries

Whipped cream

A deep glass bowl or clear glasses for individual servings.

To make the strawberry or raspberry cream:

8 ounces cream cheese, at room temperature
3/4 cup raspberry or strawberry puree (It takes about 2 cups of berries)
6 large egg whites
1 1/3 cup granulated sugar
2 envelope unflavored gelatin (.25 ounces)
1/4 cup water

Directions

In a blender, puree about the raspberries or strawberries. Pour the puree into a sieve to remove seeds—some seeds will most likely remain.

With your handheld electric mixer, beat the cream cheese until it’s creamy. Add the puree, and beat again until the ingredients are evenly distributed and smooth. Set aside.

Place one inch of water in the bottom pan of a double boiler. Heat the water to simmering, but not boiling. Whisk together the egg whites and sugar in the top pan and place it over the simmering water. With the element set on low heat, continue to whisk the egg mixture until it reaches 110°F, about two to three minutes. Remove the pan from the heat.

With your handheld electric mixer, beat the egg white mixture on medium speed until it has doubled in volume and holds a soft peak, about five to seven minutes. Mix gelatin and water together, just to combine; then quickly add it to the egg whites. (If the gelatin sits for very long it will set up.) Beat on slow speed to thoroughly combine. Add the cheese mixture and beat just until smooth. The cream should still hold a soft peak and should mound up when dropped from a spoon.

Store the cream in a covered bowl in the refrigerator until you are ready to use it.

Baker’s note: If a double boiler is unavailable, you can make one by placing a small shallow bowl upside down in the pan of simmering water. Then set the bowl with egg mixture on top so that it’s close enough to the steam that it will heat up. (Do not let the bottom of the bowl touch the water.)

To assemble the trifle:

Place one-inch cubes of angel food cake in the bottom of your bowl.

Gently fold the berry puree into the cream. Put a layer of fruit cream over the angel food cake.

Put a thin layer of fresh fruit over the fruit cream.

Place another layer of cake.

Place another layer of cream.

Place a thin layer of fruit.

Finally, top with whipped cream.