Four-Fruit Crisp

February 9, 2010 at 2:46 pm (almonds, apples, blackberries, blueberries, brown sugar, butter, canned peaches, cornstarch, Desserts, flour, frozen blackberries, frozen blueberries, frozen peaches, frozen raspberries, frozen sour cherries, frozen strawberries, granulated sugar, hazelnuts, old-fashioned oats, oven, peaches, pecans, raspberries, sour cherries, stovetop, strawberries, vegetable oil, walnuts)

Don’t have four kinds of berries or fruits? Use more of the same kind. This recipe works well with fresh, frozen or canned fruit.

Serves 8.

1 1/2 C each of four fruits (6 C total): raspberries, blueberries, blackberries, strawberries, sour cherries, peaches or apples
1/4 C water
1/4 – 1/2 C sugar, optional
2 T cornstarch, optional
3/4 C flour
3/4 C rolled oats
3 T butter
2 T oil
3/4 C brown sugar
1/3 C chopped nuts, optional
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Mix together 4 fruits and pour into a 10″ deep dish pie pan. Alternatively, the fruits can be cooked with water, 1/4 – 1/2 C sugar (depending on the sweetness of the fruit), and cornstarch to thicken before baking.

Mix remaining ingredients until crumbly. Evenly sprinkle topping over fruit. Bake in preheated oven at 375 degrees until fruit bubbles and top is golden brown, about 30 minutes; may take longer if using frozen fruit.

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Simply Sensational Strawberry Shortcake

July 31, 2009 at 9:52 am (all-purpose baking mix, Desserts, frozen strawberries, milk, nondairy whipped topping, oven, sour cream, Spring, strawberries, Summer, vanilla instant pudding mix)

strawberries
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 8 servings

1-1/4 cups milk, divided
1/4 cup sour cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tub (8 oz.) nondairy whipped topping, thawed, divided
4 cups sliced fresh strawberries
1/3 cup sugar
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Heat oven to 425°F.

Beat 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.

Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the whipped topping. Toss strawberries with 1/3 cup sugar.

Cut cake horizontally in half to make 2 layers; stack on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining whipped topping and strawberry mixture. Serve immediately.

Substitute:
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.

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Blueberry Cheesecake Parfaits

April 4, 2008 at 7:54 pm (7 ingredients or less, blueberries, cream cheese, frozen blueberries, frozen peaches, frozen strawberries, gingersnaps, kiwifruit, no-cook, peaches, powdered sugar, refrigerator, sour cream, strawberries, vanilla)

Blueberry Cheesecake Parfaits

Make these quickie parfaits with any combination fruit, including peaches, strawberries and kiwi!

Time: 10 minutes + chilling time
Servings: 4

4 oz Neufchâtel cheese, softened
1/2 cup reduced-fat sour cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
4 gingersnaps, crushed (2-3 tablespoons)
1 1/2 cup fresh or frozen and thawed blueberries
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1. Combine cheese and sour cream in bowl of electric mixer and beat on high speed until smooth. Add sugar and vanilla extract and beat until well combined. Reserve 4 teaspoons of the mixture and set aside. (You should have 1 cup for the parfaits.)

2. Fill each of 4 small parfait glasses or champagne flutes with layers, starting with 2 tablespoons of the cheese mixture, then some cookie crumbs, and then a layer of blueberries. Repeat the pattern once more using the remaining cheese mixture, crumbs and blueberries. Finish by dabbing 1 teaspoon of the reserved cheese mixture on top of each parfait. Use any extra berries and crumbs to garnish, if desired. Chill at least 30 minutes before serving.

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Almond Cake in a Crust

March 29, 2008 at 4:47 pm (all-purpose flour, almonds, baking powder, butter, cake, canned peaches, cream of tartar, eggs, frozen peaches, frozen raspberries, frozen strawberries, granulated sugar, heavy cream, milk, oven, peach preserves, peaches, raspberries, raspberry preserves, salt, strawberries, strawberry preserves, sweetened whipped cream, vanilla, vegetable oil)

Almond Cake in a Crust
by Merrijo T. Dean

1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.

2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.

3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.

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