Dessert
You heard about the main course and the appetizer I made for my parent’s anniversary…well here is dessert! This was excellent. Not too sweet but sweet enough to know you are having dessert. I served this with fat free Cool Whip but ice cream would also be a great choice! This was good enough for Robby to come looking for seconds a little later in the day!
INGREDIENTS
1/2 cup of butter, softened
1 cup of sugar, divided
1 large egg
1 teaspoon grated orange peel
1 1/2 cups plus 1 Tablespoon of all purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup sour cream
2 cups fresh blackberries
Optional for topping
Cool whip
Ice cream
Sprinkle of powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch spring form pan. In a large bowl cream butter and 3/4 cup of sugar until light and fluffy. Beat in one egg and orange peel. In another bowl whisk 1 1/2 cups flour, baking soda and salt, add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared pan. In a bowl toss the blackberries with remaining flour and arrange over batter. Sprinkle with remaining sugar. Bake 40 -45 minutes or until a toothpick inserted in the center comes out clean. Loosen sides of the pan with a knife and remove rim from pan. Cool on a wire rack and serve warm or at room temp. Add one of the toppings if desired.
Enjoy!
This is another Taste of Home recipe that I know you will love. If you like strawberry shortcake, or anything strawberry, you will enjoy this. This would be great to take to your next summer gathering! We brought this to our daughter’s home and it was loved by everyone!! This does need some chill time in the fridge, so it’s another great make ahead dessert.
INGREDIENTS
1 cup cold milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream , whipped or I used fat free Cool Whip
1 store bought angel food cake, cubed
4 cups sliced fresh strawberries
DIRECTIONS
In a large bowl beat the milk, sour cream, pudding mix and orange peel on low speed. Fold in whipped cream or Cool Whip. Place half of the cake cubes in a 3 quart trifle bowl or glass bowl. Arrange one third of the strawberries around the sides of the bowl and over the cake. Top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate two hours before serving. Serves 8-10
Enjoy!
With summer in full swing and beautiful plump blueberries at the farmer’s market, farm stands and our local stores, I could not wait to make this pie from Taste of Home. I’m not a baker but this recipe was so easy I just had to make it! This is another great make ahead dessert. My family really enjoyed this with a scoop of vanilla bean ice cream!
INGREDIENTS
9 inch pastry for a single crust pie. (I used a frozen pie crust)
3 Tablespoons all purpose flour
Pinch of salt
1 cup of water, divided
3/4 cup of sugar
6 cups fresh blueberries, divided
1/2 teaspoon lemon juice
Vanilla ice cream or whipped topping – optional but highly recommended!!
DIRECTIONS
Follow the pie crust directions to bake a one crust pie. You want the crust to be fully baked. In a bowl mix flour, salt, and one third cup water until smooth. In a large saucepan combine sugar, 1 cup of the blueberries and the remaining water. Bring to a boil and stir in the flour mixture, return to a boil stirring constantly. Cook another 4 – 6 minutes or until thickened. Stir in lemon juice and remaining blueberries. Pour in prepared crust. Refrigerate 4 hours or until filling is set. Serve with ice cream or whipped cream.
Enjoy!
This week is all about delicious summer desserts! This recipe comes from Taste of Home and became an instant family favorite! This was so simple to make and a no-bake dessert. It does need time to chill so it’s a great make ahead dessert! I have made this twice and I did make a couple small changes the second time that I think worked well. I used two full rows of Oreos for the bottom crust and melted the butter for the crust. This recipe is written with my changes. If you or your family love chocolate and peanut butter this is fabulous! You will love it!
INGREDIENTS
1 package Oreo cookies. Using two full rows for the bottom crust and 5-6 more to crumble on top.
2 Tablespoons butter, melted and slightly cooled
1 – 8oz. package of cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners sugar, divided
1 large container of Cool Whip (16 oz)
20 mini peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounce) instant chocolate fudge pudding mix
DIRECTIONS
Crunch two rows of Oreos from the package, add melted butter and mix well. Press cookie mixture into a 9 inch in greased square pan, set aside. In a large bowl, beat the cream cheese, peanut butter and one cup of confectioners sugar until smooth. Fold in half of the whipped topping, spread over the cookie crust. Sprinkle with half of the chopped peanut butter cups. In another large bowl beat the milk, pudding mix and remaining confectioners sugar on low speed for two minutes. Let stand for another two minutes or until it s slightly thickened. Fold in remaining whipped topping and spread over peanut butter cups. Crush 5 – 6 more Oreo cookies and sprinkle on the top and add the remaining peanut butter cups on the top. Cover and chill in fridge for three hours.
Enjoy!
This is another Taste of Home recipe! I have been finding some super delicious recipes from TOH lately! This is an easy and pretty dessert and would be great for your Fourth of July holiday party! Easy to make with great flavor and how pretty is this dish?! I shared this with friends and they really enjoyed it and loved the fresh fruit on top and I could not agree more!
INGREDIENTS
1 1/3 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
TOPPING
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 Tablespoon lemon juice
1 teaspoon sugar
2 cups reduced fat whipped topping such as cool whip
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch round baking pan. In a large bowl whisk flour, sugar, baking powder and salt. In another bowl whisk egg, buttermilk, melted butter, lemon peel, lemon juice and vanilla. Add to dry ingredients and stir just until moist. Fold in one cup of sliced strawberries and transfer into prepared pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. My cooking time was closer to 35 minutes! Cool ten minutes before removing from pan to a wire rack to cool completely. For topping toss berries with lemon juice and sugar. To serve spread whipped topping over cake and top with mixed berries.
Enjoy!
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