2015-07-31 / Columns

Cooking on Purpose

Berry bounty of summertime desserts
By Connie Wendell Special to the Post

Don’t you love berries? They are so healthy and taste fabulous. They’re great just to eat and they’re also great in desserts for your friends and family.

I’ve tried some new berry recipes lately and they are so delicious. I have shared a few with you. See how you like them.

Black raspberry cream pie

Pie shell, graham cracker crust or pastry; 1 egg white, beaten; 1 cup whipping cream; 1 (8 ounce) package cream cheese, softened; 1 (10 ounce) jar black raspberry spread; fresh black raspberries and lemon peel twist.

Preheat oven to 375 degrees. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

In a medium mixing bowl beat whipping cream with an electric mixer on medium high speed until smooth.

In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth.

Add black raspberries spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for four to 24 hours or until firm. Garnish with fresh black raspberries and lemon peel twist.

Serves eight.

Strawberry s’mores cobbler

1 sleeve whole graham crackers (9 to 10 rectangles); ¾ cup orange juice; ¼ cup sugar; 2 tablespoons cornstarch; 2 pounds fresh strawberries, hulled and quartered; 16 marshmallows; 2 ounces milk or dark chocolate and broken into smaller pieces.

Preheat oven to 400 degrees. Coarsely crush crackersintoa2quartroundbakingdish;set aside.

In a large saucepan stir together the orange juice, sugar and cornstarch. Cook and stir until thickened and bubbly.

Stir in strawberries. Spoon into baking dish over graham crackers. Top with marshmallows and chocolate, lightly pressing marshmallows into filling.

Bake for 10 minutes or until marshmallows are golden brown. Serve warm.

Serves eight.

Strawberry shortcake

1 ½ cups all-purpose flour; ¼ cup sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon baking soda; 1/3 cup cold butter; 1 egg, lightly beaten; ½ cup sour cream or plain yogurt; 3 tablespoons milk; 5 cups sliced fresh strawberries; and 3 tablespoons sugar. 1 recipe sweetened whipped cream recipe follows.

Preheat oven to 400 degrees. Grease an 8-inch by 1½-inch round baking pan; set aside.

In a medium bowl combine flour, the ¼ cup sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Using the back of a spoon, make a well in the center of the flour mixture.

In a small bowl stir together egg, sour cream and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.

Using a small metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes.

Using a small metal spatula, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other head under pan and carefully invert pan with rack (using pot holders to protect your hands). Lift pan off shortcake. Cool on wire rack until completely cool.

Meanwhile, combine four cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly, set aside.

To serve, cut shortcake in half horizontally. Spoon the strawberry mixture and the sweetened whipped cream over shortcake bottom. Replace the shortcake top. Top with the remaining 1 cup sliced strawberries. To serve cut into wedges.

Serves six.

Sweetened whipped cream

1 cup whipping cream; 2 tablespoons sugar; and ½ teaspoon vanilla.

In a chilled bowl combine whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Enjoy your berries, they are so good for you. Until next time, keep Cooking on Purpose.

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