Peach Cobbler in a Cast-Iron Skillet

 

Today's Summary Dessert

Cast-Iron Skillet Peach Cobbler

https://www.southernliving.com/.../cast-iron-skillet...?

Creamy Rich Banana Pudding

This recipe comes from some old friends of the family. I put this recipe in a glass bowl to show off all the layers. This is a very rich and creamy dessert; the best banana pudding I have ever had or made.

1 1/2 cups of cold water

1 (14 oz.) can sweetened condensed milk

2/3 cup instant vanilla pudding powder (Lg. box)

3 cups heavy cream

1 box Nilla Wafer

4 to 4 medium bananas, sliced

On the low speed of an electric mixer, blend the water, milk, and pudding powder until thoroughly mixed, about 1 minute. Refrigerate for at least 4 hours (or overnight) until firm.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the pudding mixture into the whipped cream until well incorporated.

In a large bowl, starting with the wafers, make five to six layers with Nilla wafers, sliced bananas, and then the pudding mixture, until all the pudding is gone. End with pudding and decorate with crushed wafers on top if desired. Refrigerate about 30 minutes before serving. Refrigerate any leftovers.

Picture Delish

Try Peanut Butter Sandwich Cookies to change it up a bit.

Southern Living

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Skillet Apple Crisp

 

Warm skillet apple crisp is a delicious sweet and tart comfort food. Serve with a scoop of vanilla ice cream for that special touch.  

Crumb Topping:

3/4 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter

Apple Filling:

2 tablespoons unsalted butter

5 Granny Smith apples, peeled and sliced

Pinch of kosher salt

2 tablespoons brown sugar

2 tablespoons cornstarch

1 tablespoon vanilla

Juice of 1/2 lemon

Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

Serve with vanilla ice cream.

A Ree Drummond Recipe found here

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Cranberry-Apple Casserole

 

Cranberry-Apple Casserole a fruity side to your meal or dessert you decide. Apples, fresh cranberries, and cinnamon spice instant oatmeal, remember to add chopped pecans if you like.

3 cups apples, peeled and chopped

2 cups fresh cranberries

1/2 cup plus 2 tablespoons flour, divided

1 cup sugar

3 pkgs. cinnamon and spice instant oatmeal (such as Quaker)

3/4 cup chopped pecans

1/2 cup light brown sugar

1/2 cup melted butter

Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.

A Southern Living Recipe found here

Photo Credit CAITLIN BENSEL; FOOD STYLING: TORIE COX

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Other dessert recipes...

Enjoy

Holiday Salad

 

A colorful salad to serve your guest this holiday season. With the citrus dressing served in the middle you have yourself a wreath for your table. Guests can drizzle the dressing themselves. Honey pecan halves with a hint of pumpkin pie spice layered on a bed of arugula, frisee, and radicchio (or your choice of greens) topped with pomegranate seeds and feta cheese. Don't forget the slices of orange.

1 cup pecan halves

1/4 teaspoon pumpkin pie spice

Kosher salt and freshly ground black pepper

2 tablespoons honey

5 ounces baby arugula

2 heads frisee, roughly chopped

1/2 head radicchio, thinly sliced

2 navel oranges

2 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1/2 cup olive oil

1/2 cup pomegranate seeds

1 ounce feta cheese, crumbled

Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.

Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.

Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.

Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

A Food Network Recipe found here 

I was excited to find this recipe. What a perfect way to serve a healthy salad at your holiday table.

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Cinnamon-Apple Pies Mini

 

Favorite seasonal pies just went mini. This cute Cinnamon Apple Pie is loaded with flavor. Place on a platter or a 3-tier serving tray. This recipe makes 12 mini pies. 

¼ cup unsalted butter

11 cups chopped (about ½-inch pieces), unpeeled Granny Smith apples (about 5 large apples)

1 cup packed light brown sugar

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

2 ½ tablespoons cornstarch

2 ½ tablespoons cold water

2 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

1 large egg, lightly beaten

1 ½ teaspoons turbinado sugar

Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed 1 to 2 minutes. Remove from heat, and cool completely about 45 minutes.

Meanwhile, unroll piecrusts on a lightly floured surface. Using a 5-inch round cutter and a 4-inch round cutter, cut crusts into 12 (5-inch) circles and 12 (4-inch) circles, rerolling dough as needed. Place 4-inch circles in 1 layer on a parchment paper-lined baking sheet; chill 15 minutes.

While 4-inch dough circles chill, press 1 (5-inch) circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides.

Spoon filling evenly into each muffin cup (about ⅓ cup each). Cut 1 (4-inch) dough circle into 6 strips (just over ½ inch wide). Arrange strips in a lattice pattern over 1 muffin cup of filling. Trim excess dough, and press edges of lattice to seal. Repeat with remaining 4-inch dough circles and muffin cups. Freeze pan for 30 minutes.

Remove pan from freezer. Brush each piecrust lightly with egg, and sprinkle evenly with turbinado sugar.

Bake in preheated oven until crust is golden brown, 24 to 32 minutes. Transfer pan to a wire rack; cool 15 minutes. Using a small knife or offset spatula, carefully loosen pies; transfer to a wire rack. Serve warm, or cool completely.

A Southern Living Recipe find it here

Picture credit: DAVID MALOSH; PROP STYLING: ROBYN GLASER; FOOD STYLING: MAGGIE RUGGIERO

   

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Spiked Summer Fruit Salad

 

Summer fruit salad is perfect for brunch or summer get-togethers. Oranges, blueberries or blackberries, peaches or nectarines tossed with a honey sauce and a splash of coconut rum if you like.

2 navel oranges

3 cups mixed blueberries and blackberries

3 ripe peaches or nectarines, pitted and chopped

1/4 cup honey

One 1-inch piece ginger, thinly sliced

2 tablespoons coconut-flavored rum

Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.

Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.

A Food Nerwork Recipe Here

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No-Bake Strawberry Delight

 

We are still loving this vintage dessert

 No-Bake Strawberry Delight

18 graham crackers

1/2 cup butter, melted

1 can (20 ounces) crushed pineapple

1 can (21 ounc123es) strawberry pie filling

4 cups mini marshmallows

16 ounces Cool Whip, thawed

2 cups frozen strawberries, partially thawed

Blitz the graham crackers in a food processor to grind them into crumbs. With the machine running, pour the melted butter through the chute until the graham cracker crumbs have the consistency of wet sand. Spoon the buttery crumb mixture into the bottom of a 13×9-in. baking dish. Use the bottom of a drinking glass to press the crumbs into an even layer on the bottom of the dish. Chill the crust in the fridge for 15 minutes.

Pour the crushed pineapple into a mesh strainer to strain off the excess juice. Put the pineapple and strawberry pie filling into a large mixing bowl and stir them together. Pour in the mini marshmallows and stir until they’re completely coated in fruit.

Spoon the thawed Cool Whip into the bowl, and use a spoon or rubber spatula to gently fold it into the fruit until everything’s combined and looks nice and pink.

Chop the partially thawed strawberries on a cutting board, then fold them into the Cool Whip marshmallow mixture.

Scoop the Cool Whip-fruit mixture over the chilled graham cracker crust, and gently smooth it to evenly cover the crust. Cover the pan tightly and chill the dessert in the fridge for at least 4 hours.

Use a sharp knife to slice down through the fluffy filling and cut through the graham cracker crust. Use a flexible spatula to maneuver slices out of the pan. (The first piece is always the messiest!) Serve the Strawberry Delight immediately. If you have leftovers, store them tightly wrapped in the fridge for up to a week.

Nancy Mock Taste of Home Recipe

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Easy Blueberry Tart

I'm a big fan of blueberries. This is so easy and so good for you. Thank you Pillsbury. Fresh blueberries, pie crust so simple. Top it with ice cream or whipped cream.

1 lb fresh blueberries

1 Pillsbury™ refrigerated pie crust, softened as directed on box

ice cream or whipped cream, if desired

Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.

Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.

Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

Blueberry pie filling can be used instead of the fresh blueberries. Spoon the filling over the crust and bake 30 minutes in the preheated oven.

For a twist on this simple blueberry tart, you can either mix the berries with the grated peel from 1/2 lemon or with 1/2 teaspoon ground cinnamon.

Pillsbury

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Black Forest Tart

 

Cherry Pie Filling and melted chocolate drizzled on top of a fudgy cake and chocolate cookie crumbs.

1-1/4 cups chocolate wafer crumbs

1/4 cup sugar

1/4 cup butter, melted

filling:

1/2 cup butter

6 ounces semisweet chocolate, chopped

3 large eggs, room temperature

2/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2/3 cup all-purpose flour

topping:

1 can (21 ounces) cherry pie filling

2 ounces semisweet chocolate, chopped

1 tablespoon heavy whipping cream

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.

Place pan on a baking sheet.

 
Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack.

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.

Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top.

In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

A Taste of Home Recipe

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Strawberry Shortcake Sheet Cake

 

Just stir and scoop is about what it takes to make this elegant Strawberry Shortcake Sheet Cake.

Strawberries are in both the tender biscuit and the topping. 

2 pounds fresh strawberries

2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)

1 cup all-purpose flour, plus more for dusting

½ teaspoon kosher salt

¾ cup granulated sugar, divided

¼ cup cold unsalted butter, cut into ¼-inch cubes

1 cup whole buttermilk

2 teaspoons grated lemon zest (from 1 lemon)

1 ⅔ cups heavy whipping cream, divided

1 tablespoon vanilla extract, divided

1 ¼ tablespoons unsalted butter, melted

2 tablespoons sanding sugar

1 (8-oz.) container mascarpone cheese

¼ cup powdered sugar

Hull 1 pound of the fresh strawberries,

 and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)

Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. 

Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.

Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, 

scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.

Meanwhile, stir together halved strawberries

 and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.


Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined.

Spread whipped cream-mascarpone mixture over top of cooled shortcake, 

leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Mascarpone (a spreadable Italian cheese that's sold in tubs in the dairy aisle) makes the whipped cream rich and tangy. If you don't have any on hand, you can substitute crème fraiche. While we love this recipe with strawberries, you can really use any berry in this dish. This dessert is best made and enjoyed day-of.

A Southern Living Recipe Here

Photo Credit Johnny Autry: Food and Prop Styling Charlotte L Autry

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Apple-Cream Cheese Bundt Cake

This amazing fall apple bundt cake with sweet cream cheese filling and homemade praline frosting is sure to be a hit.

Cream Cheese Filling

1 (8-oz.) package cream cheese, softened

1/4 cup butter, softened

1/2 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Apple Cake Batter

1 cup finely chopped pecans

3 cups all-purpose flour

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup applesauce

1 teaspoon vanilla extract

3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

Praline Frosting

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

Step 1

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Step 2

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

Step 3

Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Step 4

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Step 5

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

A Southern Living Recipe ByRobert Kindred

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Blueberry Lemon Bread

 

My niece Alura recently made this amazing Blueberry Lemon Bread. I am very happy to have her as my featured guest this week.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon  salt

1/2 cup oil (coconut, vegetable, or canola)

1 cup granulated sugar

1 cup sour cream ( or plain Greek yogurt)

2 large eggs

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 teaspoons vanilla extract

1 cup blueberries +2 teaspoons all-purpose flour

Lemon Glaze

1 cup confectioners sugar

2 tablespoons fresh lemon juice (use more or less as needed)

1.  Preheat oven to 350. Spray 9x5 inch loaf pan with nonstick cooking spray.

2. In large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

4. In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, fold the blueberries into the batter.

5. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

Alura notes that it is important to toss the blueberries with the flour, if not the blueberries sink to the bottom of the batter while baking. She also does not always the Lemon Glaze especially if she is cutting back on sugar.

Thank you, Alura for a great recipe.

Recipe made by Alura Acosta, NC

Photo Credit Alura Acosta

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Fruit Pops

Nothing like fresh icy cold homemade fruit pops! Endless combinations. 

1/2 cup sugar

1 bag frozen mangos

Juice of 1/2 lime

1 bag frozen strawberries

Juice of 1/2 lemon

Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.

Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.

Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.

Repeat with another layer of mango and strawberry. Freeze until solid.

Ree Drummond Recipe

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Strawberry Refrigerator Jam

 

Here is an old favorite. Simply simmer for 20 minutes. Stir in a handful of raspberries with the strawberries for a different twist. Serve it warm over toast or vanilla ice cream. 

1/2 vanilla bean, split lengthwise and seeds scraped

1 cup sugar

2 tablespoons orange juice

5 cardamom pods, cracked just enough so seeds stay inside

1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

A Food Network Recipe found Here

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Baked Oatmeal

 

Our homemade version is better for you and more flavorful than sugar-laden instant packets or regular oatmeal made on the stovetop. Actually, it’s more reminiscent of bread pudding with its thick consistency. One bite, and you’ll be reminded of the warm oatmeal cookies your mama used to make. Unlike a cookie or oatmeal bar, however, this baked oatmeal recipe really hits the spot and is full of healthy ingredients, like apples, pecans, and raisins. This recipe is easily adaptable, so feel free to use seasonal fruit and whatever nuts you have in the pantry. - Southern Living

2 cups chopped peeled Honeycrisp apples (about 2 small)

2 cups regular rolled oats

1/2 cup toasted chopped pecans

1/2 cup packed light brown sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

2 cups whole milk

2 large eggs

1 teaspoon vanilla extract

4 tablespoons salted butter, melted

1/2 cup raisins

1/2 cup chopped pecans

Preheat oven to 350°F. Spread chopped apples evenly in the bottom of a lightly greased (with cooking spray) 11- x 7-inch baking dish.

Stir together oats, toasted pecans, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together milk, eggs, and vanilla. Gently stir milk mixture into oat mixture until well incorporated. Gently stir in melted butter until just incorporated. Fold in raisins. Pour mixture over apples in prepared baking dish. Top evenly with chopped pecans.

Bake in preheated oven until browned and set, 40 to 45 minutes. Let stand 5 minutes.

A Southern Living Recipe

 

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Strawberry Cobbler Cake

 

Almost any type of berry will work well in this type of cobbler, but whether you use fresh or frozen, let it macerate (stand tossed in sugar) for a bit so it can release some of its juices. You can even substitute sliced stone fruit, like peaches, if you prefer. Once the cobbler has cooled and set, you can cut this cobbler into squares for serving, or scoop out portions into shallow bowls. However you choose to enjoy our Cakey Strawberry Cobbler, don’t forget to add vanilla ice cream or sweetened whipped cream on top.

2 quarts fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)

1 tablespoon lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)

1 cup granulated sugar, divided

1/2 cup butter

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 cup whole buttermilk

1 teaspoon vanilla extract

Sweetened whipped cream or vanilla ice cream

Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.) Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.

Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

A Southern Living Recipe 

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Chocolate Strawberry Cake

Rich and fudgy dessert with buttercream frosting. The frosting gets its light pink from the fresh strawberries blended into the frosting. This cake makes birthdays extra special.

Cake Layers

Vegetable shortening, for greasing pans

1 (4-oz.) semisweet chocolate baking bar, chopped

1/2 cup boiling water

1 cup (8 oz.) salted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs, separated

1 teaspoon vanilla extract

2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pans

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon table salt

1 cup whole buttermilk

Frosting

1 cup (8 oz.) salted butter, softened

6 cups (about 1 1/2 lb.) unsifted powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon table salt

1/2 cup chopped fresh strawberries (from 6 whole strawberries), divided

Additional Ingredient

Whole and halved fresh strawberries

Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; set aside. Place chopped chocolate in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 20 minutes.


Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks 1 at a time, beating until just blended after each addition. Add vanilla and cooled melted chocolate, beating until blended. Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.


Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gently fold into chocolate batter. Pour batter evenly into prepared pans.


Bake in preheated oven until a wooden pick inserted in centers of Cake Layers comes out clean, 20 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans; let cool completely on wire racks, about 40 minutes.


Prepare the Frosting: Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and 2 tablespoons of the chopped strawberries, beating on medium speed until mixture is creamy with streaks of strawberries throughout. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Gently fold in remaining strawberries.


Place 1 Cake Layer on a platter; spread about 1/2 cup Frosting over top of layer. Repeat process with 1 additional Cake Layer and 1/2 cup Frosting. Top with remaining Cake Layer; spread remaining Frosting over top and sides of cake. Garnish with whole and halved strawberries.

A Southern Living Recipe Found Here

Credit: Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford

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Blueberry Pancake Breakfast Casserole

 

A classic family recipe that won't have you in the kitchen while everyone else is eating or serving lukewarm pancakes. This recipe can be made ahead of time and then pop in the oven in the morning.

PANCAKES

1 3/4 cups (about 7.44 oz.) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon table salt

2 teaspoons granulated sugar

2 cups buttermilk

2 large eggs

1/4 cup salted butter, melted

Butter, for greasing griddle

CASSEROLE

1 1/2 cups heavy cream

1 cup whole milk

6 large eggs

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup granulated sugar

3/4 cup fresh blueberries or thawed frozen blueberries 

1 cup pure maple syrup

2 tablespoons salted butter

Prepare the Pancakes: Stir together flour, baking powder, baking soda, salt, and 2 teaspoons sugar in a large bowl. Whisk together buttermilk and 2 eggs in a separate bowl; slowly stir into flour mixture. Gently stir in 1/4 cup melted butter. (Batter will be lumpy.) Let stand 5 minutes.

Heat a nonstick griddle over medium-high. When hot, lightly coat with butter. Drop batter by 1/4 cupfuls onto griddle; cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until golden brown, 3 to 4 minutes. Repeat with remaining batter to make about 20 pancakes.

Prepare the Casserole: Cut each pancake in half. Lightly grease an 11- x 7-inch baking dish with cooking spray. Stand pancake halves, cut side down, in 2 rows, starting at 1 short end of prepared baking dish, filling dish completely. (Pancake edges will overlap slightly.)

Whisk together cream, milk, 6 eggs, vanilla, cinnamon, and 1/4 cup sugar in a large bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350°F. Uncover casserole; top evenly with blueberries. Bake in preheated oven until center is set, 50 to 55 minutes. Let stand 5 minutes.

Heat maple syrup and butter in a small pan over low heat until heated through and butter is melted. Drizzle 1/4 cup syrup mixture over casserole and serve remaining syrup on the side.

A Southern Living Recipe

Photo Credit Jennifer Causey

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Slow-Cooker Cranberry Sauce

 

It wouldn't be the holiday dinner without cranberry sauce. This recipe frees up your time because it is cooked in a slow-cooker. The sweet-tart taste you love and expect from the fresh and dried cranberries make a deeper complex cranberry sauce flavor.

2 (12-oz.) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 tablespoons grated fresh ginger

1 cup sweetened dried cranberries

1 tablespoon orange zest

Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.

Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

A Southern Living Recipe

Photo Credit Iain Bagwell

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