Cinnamon roll dessert, Peach and blueberry cobbler, Baked caramel apples

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For those of us with a sweet tooth, here you are!
Cinnamon roll dessert
3 C flour
1/4 tsp. salt
1 C sugar
4 tsp. baking powder
1-1/2 C milk
2 eggs
2 tsp. vanilla
1/2 C butter, melted
TOPPING:
1 C butter, softened
1 C brown sugar
2 TBS flour
1 TBS cinnamon
GLAZE:
2 C powdered sugar
5 TBS milk
1 tsp. vanilla
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside. In an electric or stand mixer add flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in melted butter. Pour into prepared 9×13 baking pan.
For topping: In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over batter by tablespoonfuls and use a knife to marble/swirl through cake. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
For glaze: In a medium bowl, mix powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over warm cake. Serve warm or at room temperature.
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Peach and blueberry cobbler
4 C sliced peaches
1 C blueberries
1-1/2 tsp. fresh lemon juice
1 C sugar
1 C all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 C milk
4 TBS unsalted butter, melted
1 TBS cornstarch
1/2 C boiling water
Preheat oven to 325 degrees. Put peaches and blueberries in a 10-inch cast-iron skillet and toss with lemon juice. In a medium bowl, whisk together 3/4 cup of sugar, flour, baking powder, and salt. Add milk and melted butter and mix until ingredients are just blended. Pour batter evenly over peaches and blueberries.
In a small bowl, whisk together remaining 1/4 cup sugar and cornstarch. Sprinkle sugar mixture across batter, then pour boiling water evenly over top of batter, moistening all of sugar mixture. Bake for 55 to 60 minutes, until golden brown and bubbling. Remove from oven and place on a cooling rack to set for 10 minutes. Serve warm.
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Baked caramel apples
3 TBS brown sugar
1/4 C hot water
4 large baking apples, cored
1 TBS lemon juice
12 caramels
1/2 C heavy whipping cream
Combine brown sugar and water in a 9-in. square baking dish. Peel top half of each apple; brush with lemon juice. Place in baking dish. Fill each with three caramels. Bake at 350 degrees for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately. Yield: 4 servings.
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A play on words – Two cows are standing next to each other in a field. Daisy says to Dolly, “I was artificially inseminated this morning.” Dolly says, “I don’t believe you.” Daisy exclaims, “It’s true. No bull!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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