Blackberry Cobbler

Ingredients

1 Stick Butter, Melted

1 1/4 Cup Sugar

1 Cup Self-Rising Flour

1 Cup Milk

2 Cups Blackberries (frozen or fresh)

Directions

Preheat the oven to 350 degree F.  Butter a pie plate or bake pan.

Stir together 1 cup of the sugar and the flour into a mixing bowl.

Add the milk, whisking until combined.

Gently whisk in the butter until smooth.

Pour the batter into the buttered pan.

Sprinkle the blackberries over the top of the batter, distributing them evenly.

Bake for 1 hour, or until golden brown.

Serve with whipped cream and ice cream.

 

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Banana Split Icebox Cake

banana-split-icebox cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.

Mixed Berry Pavlova

Pavlova Mixed Berry Desert

Ingredients

4 extra-large egg whites, at room temperature

Pinch of kosher salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

½ teaspoon pure vanilla extract

½ pint fresh strawberries, hulled and sliced

½ pint fresh blueberries ½ pint fresh raspberries

Sweetened Whipped Cream

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

Triple Raspberry Sauce

1 half-pint fresh raspberries

½ cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 tablespoon framboise liqueur

Directions

Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk.

Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream.

Combine the strawberries, blueberries and raspberries in a bowl and toss with about ½ cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.

Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!

Triple Raspberry Sauce Place the raspberries, sugar and ¼ cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

WHIPPED CREAM FRUIT SALAD

whippedcreamfruitsalad

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1/2 c. pineapple juice

1 lg. can fruit cocktail, drained

1 lg. can chunk pineapple, drained (save juice)

Fresh pitted green or red grapes, halved

2 c. miniature marshmallows

1/2 pt. whipped heavy cream

12 maraschino cherries

halved Walnuts, crushed.

Directions 

Mix cream cheese and reserved pineapple juice together to make a paste. Drain fruits well and put in large bowl. Whip cream, adding 2 tablespoons sugar and 1 teaspoon vanilla. Add to fruit with paste mixture and marshmallows. Put in fancy bowl and top with nuts. Chill well.