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Strawberry-Rhubarb Sauce

Strawberry-Rhubarb Sauce
 
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Ingredients
  • 3-4 c 1-inch rhubarb pieces
  • ¾ c sugar
  • ½ c water
  • ¼ t salt
  • 2 c halved strawberries
  • 2 T butter
Instructions
  1. Bring rhubarb, sugar, water, and salt to a boil.
  2. Reduce heat and cook 10 minutes, Stirring occasionally.
  3. Add strawberries and cook 3-5 minutes longer, or until rhubarb is tender.
  4. Remove from heat and add butter.
  5. Serve warm or cold over ice cream, angel food cake, pudding, or baked custard.

 

Cherry Pudding

Cherry Pudding
 
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Another delicious recipe from Dan's mom, Jo Ann. It originally came from Dan's great grandmother.
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Ingredients
  • 1 c sugar
  • 1 egg
  • 1 c milk
  • 2 t baking powder
  • approximately 2 c flour
  • 1 quart seeded cherries
  • 1½ c boiling water
  • lump butter
  • 1 c sugar
Instructions
  1. Mix sugar, egg, milk, baking powder, and flour and pour into a 9 x 13 pan.
  2. Mix cherries, boiling water, butter, and sugar. Pour this juice over the top.
  3. Bake at 350 degrees for 30-45 minutes or until brown on top.
  4. Serve warm with milk.

 

Cherry Pie

Cherry Pie
 
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Ingredients
  • 4 c cherries
  • 1 c sugar
  • ¼ c cornstarch
  • ¼ t almond extract
  • Two unbaked 9 inch pie crusts
  • 2 T butter, cut into bits
Instructions
  1. Preheat oven to 400 degrees.
  2. Stem and pit cherries and place in a medium bowl.
  3. Add sugar, cornstarch and almond extract to the cherries. Gently stir.
  4. Bake one pie crust for 8 minutes and cool for 5 minutes.
  5. Pour filling into crust and dot with butter.
  6. Place second unbaked crust over top of pie . Cut some vent holes.
  7. Place pie on a foil-covered baking sheet and bake until crust is golden brown, about 40 minutes. (Check after 30 minutes and cover with foil if crust is getting too brown.)
  8. Cool 15 minutes before serving.

 

Blueberry Cheesecake Pops

Blueberry Cheesecake Pops
 
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Ingredients
  • Blueberry Topping:
  • ¾ c blueberries
  • 1½ T cornstarch
  • 2 t lemon juice
  • ¼ c sugar
  • ¾ c water
  • --
  • Cheesecake Filling:
  • 8 oz cream cheese
  • ½ c sugar
  • ½ c sour cream
  • 1 c heavy cream
  • 1 t vanilla
  • 2 c blueberries
  • --
  • Crust:
  • 10 graham crackers
  • 6 T sugar
  • 4 T butter, melted
  • 3 T water
Instructions
  1. Blueberry Topping:
  2. Put all ingredients in saucepan and cook over low heat for 5 minutes, stirring constantly.
  3. Set aside to thicken.
  4. --
  5. Cheesecake Filling:
  6. Blend cream cheese, sugar, and sour cream.
  7. In another bowl, whip cream and vanilla until it starts to thicken. Add to cream cheese mixture and beat for 30 seconds.
  8. Gently stir in blueberries.
  9. --
  10. Crust:
  11. In food processor, grind graham crackers into crumbs.
  12. Add sugar, butter, and water. Blend until it forms a sticky paste.
  13. --
  14. Assembly:
  15. To make your pops, use 3 oz bathroom cups. Place about 1½ T of the blueberry topping in each cup. Freeze for two hours.
  16. Place about 2½ T cheesecake filling on top of frozen blueberry topping. Put popsicle stick in middle of each. Freeze three hours.
  17. Press crust on top of frozen cheesecake layer. Freeze three more hours.
  18. When ready to eat, tear away cup and enjoy!

 

Peach Raspberry Cobbler

Peach Raspberry Cobbler
 
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This is another favorite of Dan's. I've also made it with blueberries instead of raspberries. Either way, it's great.
Author:
Ingredients
  • Filling:
  • 3 cups ½ inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
  • 1 cup fresh raspberries
  • 2 T fresh lemon juice
  • ½ c sugar
  • 2 T cornstarch
  • 2 T unsalted butter, melted
  • --
  • Topping:
  • ⅔ c all-purpose flour
  • ¼ c sugar
  • 1 t baking powder
  • ⅛ t salt
  • 2 T unsalted butter, melted
  • ¼ c regular or low-fat sour cream
  • 1 T milk
  • 1 T sugar
  • vanilla ice cream (optional)
Instructions
  1. Heat oven to 375 degrees.
  2. Butter a 9x9x2 inch square baking dish or other shallow 2½ quart baking dish.
  3. Mix together peaches, raspberries, and lemon juice in a large bowl.
  4. Stir together sugar and cornstarch in a small bowl.
  5. Add to the berry mixture; toss together to mix well.
  6. Pour into prepared pan. Drizzle evenly with melted butter.
  7. Stir together flour, sugar, baking powder and salt in a large bowl.
  8. Stir together melted butter and sour cream in a small bowl.
  9. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
  10. Roll the dough out on lightly floured surface to ⅓ inch thickness.
  11. Cut out pieces with a 2½ inch round cookie cutter or other desired shape.
  12. Arrange cutouts evenly over fruit.
  13. Brush cutouts with milk.
  14. Sprinkle with sugar.
  15. Bake at 375 degrees for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
  16. Serve with ice cream if desired.

 

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