Summer desserts are here!
Campfire cobbler
6 peaches, chopped
2 C raspberries
1 C blueberries
1 C chopped strawberries
1/4 C plus 2 TBS sugar, divided
2 TBS cornstarch
2 tsp. ground cinnamon
pinch of kosher salt
2-1/3 C Bisquick Mix
1/2 C milk
In a large re-sealable plastic bag, combine fruit, 1/4 cup sugar, cornstarch, cinnamon, and salt. Seal tightly and shake bag until fruit is evenly coated.
In another large re-sealable plastic bag, combine Bisquick and milk. Seal and mix, kneading with your hands, until completely combined. Butter a large cast-iron skillet. Add fruit mixture and top with Bisquick topping. Sprinkle with remaining 2 tablespoons sugar.
Cover with foil and cook over a campfire or grill until biscuits are no longer doughy and fruit is warm and bubbly, about 50 minutes. Let cool 20 minutes and then serve.
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Fruity mix, cheesecake style
2 C strawberries, hulled and cut into quarters
1 C blueberries, washed and dried
1 C raspberries, washed and dried
2 C blackberries, washed and dried
1 8-oz. pkg. cream cheese
1/2 C sugar
8 oz. Cool Whip, thawed
Slice and wash berries, then lay them on paper towels to dry. In the bowl of a stand mixer, beat cream cheese until it becomes smooth. Add sugar and Cool Whip and continue to mix until it becomes a smooth.
Scoop half of mixture into a bowl and begin to add fruit. Gently fold in mixture until completely combined. Add rest of fruit and cheesecake mixture. Gently fold in mixture until completely combined. Chill until ready to serve.
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Blueberry ice cream
4 C blueberries, plus more for serving
1/4 C granulated sugar
juice and zest of 1 lemon
3 C heavy cream
1 14-oz. can sweetened condensed milk
In a food processor, puree blueberries and then transfer to a medium saucepan. Working over medium heat, add sugar, lemon juice, and lemon zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes.
Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined and then fold in chilled blueberry puree.
Transfer to 9-x-5-inch loaf pan and freeze until firm about 5 hours. Serve with fresh blueberries.
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Instructor – “Welcome to salsa class. Who’s ready to dance?”
Me, hiding a bag of tortilla chips – “There’s been a misunderstanding.”
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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