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Food court 3-29

March is National Cherries and Berries Month, so I tried to come up with some good desserts and salads using these ingredients. After all, what could be better than a warm piece of cherry pie or a fruit cobbler?

No Roll Cherry Pie

Crust

1/2 cup butter or oleo, melted

1 tablespoon sugar

1 cup flour

1 can cherry pie filling

Topping

1 egg

1/2 cup sugar

1/2 cup flour

1/4 cup milk

For crust: Combine butter, sugar and flour; mix completely. Press into the bottom and up the sides of a 9-inch pie pan. Pour in cherry pie filling. For topping: Blend all ingredients well; pour on top of pie filling. Bake at 350° for 50 to 60 minutes.

Fruit Cobbler

3 cups flour

2 cups sugar

1/2 teaspoon salt

2 tablespoons oleo

3 teaspoons baking powder

Mix dry ingredients; add oleo and enough milk to make a cake-like batter. Put into a greased 9-by-13-inch pan and pour 1 quart drained berries of your choice over top. Bake at 350° until done. Serve hot with sugar and milk.

Fresh Raspberry Pie

1 cup sugar

2 tablespoons cornstarch

Dash of salt

4 cups fresh or frozen red or black raspberries

2 tablespoon butter or margarine

In mixing bowl, combine sugar, cornstarch and salt. Gently fold in berries to coat. Place berries in pie shell. Dot with butter or margarine. Bake at 350° for 1 hour or until golden brown. Remove from oven and cool.

Low Fat Raspberry Pie

1 low-fat graham cracker pie crust

1 package frozen raspberries

1 can fat-free sweetened condensed milk

1 8-ounce carton Cool Whip

2/3 cup frozen raspberry juice concentrate

Place 1 cup of frozen raspberries on bottom of graham cracker crust. Mix milk, Cool Whip and juice concentrate together. Pour over raspberries in pie shell. Set until firm, overnight or all day works best. Use remaining thawed raspberries to drizzle over top.

Red Raspberry Cake

2 10-ounce packages frozen red raspberries, thawed

1 3-ounce package dry raspberry gelatin

2 1/4 cups sifted flour

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

1 cup milk

3 eggs

2 cups miniature marshmallows

Combine raspberries and gelatin; set aside. Sift together flour, sugar, baking powder and salt in large bowl. Add shortening, milk and eggs. Beat at low speed to blend. Beat at medium speed for 3 minutes, until batter is smooth. Arrange marshmallows in well-greased 9-by-13-inch pan. Pour batter over marshmallows then spoon raspberry mixture evenly over batter. Bake at 350° for 50 minutes. Cool. Serve with whipped cream or ice cream.

Fresh Strawberry Pie

Crust

1 cup flour

1/2 cup margarine

1 tablespoon powdered sugar

1/4 teaspoon butter flavoring

Filling

1 cup sugar

1 cup water

2 1/2 tablespoons cornstarch

3 tablespoons dry strawberry gelatin

1 quart fresh strawberries

For crust: Combine crust ingredients to make a crumbly mixture. Press into 9-inch pie pan. Bake at 350° for 10 minutes. Cool. For filling: In a saucepan, combine sugar, water and cornstarch. Cook, stirring constantly, until thick. Remove from heat, add gelatin, stirring until dissolved. Cool mixture in refrigerator while preparing strawberries. Wash and stem strawberries, leave whole if small or halve if large. Layer strawberries and filling (just beginning to set). Refrigerate. Serve with Cool Whip.

Cherry Supreme Salad

1 3-ounce package raspberry gelatin

2 cups boiling water, divided

1 No. 2 can cherry pie filling

1 3-ounce package lemon gelatin

3 ounces cream cheese

1/2 cup Miracle Whip

1 cup crushed pineapple, undrained

1/2 cup Cool Whip

1 cup miniature marshmallows

Pecans, chopped

Dissolve raspberry gelatin in 1 cup boiling water, stir in pie filling. Pour into 9-by-9-by-2-inch baking dish. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water, let set until syrupy. Beat together cream cheese and salad dressing. Add lemon gelatin and beat until mixed well. Stir in undrained pineapple. Fold in the Cool Whip into lemon mixture with marshmallows. Spread on top of cherry layer. Top with chopped pecans. Chill until set.

Frozen Cherry Salad

1 can cherry pie filling

1 can sweetened condensed milk

1 small can crushed pineapple

1 16-ounce tub Cool Whip

3 tablespoons lemon juice

Mix cherry pie filling, sweetened condensed milk, crushed pineapple, Cool Whip and lemon juice together until evenly blended. Place in 8-by-8-inch pan or if you want salad thinner put in a 9-by-13-inch pan. Freeze until solid. Remove from freezer 10 minutes before serving.

Cherry Cheesecake

2 cups graham cracker crumbs

5 tablespoons brown sugar

5 tablespoons butter

2 eggs

1 cup white sugar

2 8-ounce packages cream cheese

1 teaspoon vanilla

1 can cherry pie filling

Cool Whip

Combine graham crackers, brown sugar and butter and put in a 6-by-10 1/2-inch pan. Combine eggs, white sugar, cream cheese and vanilla and pour on top of crumb mixture. Bake at 325° for 25 to 35 minutes. Cool, top with a can of cherry pie filling. Top this with Cool Whip.

Strawberry Rhubarb Crisp

4 cups fresh rhubarb, cut into 1-inch pieces

4 cups fresh strawberries, halved if large

1 1/4 cups granulated sugar

1 1/2 teaspoons grated orange zest

1 tablespoon cornstarch

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1 cup quick cooking oats

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

3/4 cup cold unsalted butter, diced

Vanilla ice cream

Preheat oven to 350°. Line jelly roll pan with parchment paper or foil. Toss rhubarb, strawberries, 3/4 cup granulated sugar and zest in large bowl. In measuring cup dissolve cornstarch in orange juice, mix into fruit. Pour mixture into 11-by-8-inch baking dish. Place on jelly roll pan. In bowl, combine flour, oats, brown sugar and remaining 1/2 cup granulated sugar. Add butter. On low speed, beat until dry ingredients are moist and mixture is in crumbles. Sprinkle over fruit, covering completely. Bake 1 hour or until fruit is bubbling and topping is golden brown. Serve warm with ice cream. Serves 6.

Hope this will give you some new ideas to try with your family. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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