Hot Strawberry Soup with Dumplings

I like this dessert, because it isn't too sweet and tastes great topped with sweetened cream or vanilla ice cream.

In a medium sauce pan, bring to a simmer over medium heat for 15 minutes:
4 Cups of fresh strawberries
1/3 cup of brown sugar
1 tsp vanilla

Stir together:
1 cup flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup milk
2 Tbsp butter
1/8 cup brown sugar

Drop flour mixture into the simmering strawberry soup. Cover with a lid and simmer for 15 minutes or until the tops of the dumplings are dry.

Scoop out and serve with sweetened cream or ice cream.

Blueberry Frozen Yogurt

I'm counting on blueberries to save my brains and help me live longer and here is why: according to the USDA Human Nutrition Research Center, not only are they higher than most other fruits with antioxidants, but they contain anthocyanin, which gives them their unique color and also slows age-related loss of mental capacity for motor behavioral learning and memory as well as retention of signal-transmitting neurons. Blueberries are great for the urinary tract. have anti-inflammatory properties and help prevent aging diseases and dysfunctions caused by free radicals.

What's not to love about these little blue berries?

2 cups of fresh blueberries (frozen will work too)
2 cups of plain yogurt
1/2 cup milk
1/4 - 1/2 cup sugar (to taste)
1 tsp vanilla

Mix this all together in a bowl and freeze according to ice cream maker instructions. My family likes the blueberries whole, but if you would rather have them blended, puree the blueberries before adding them to the mixture.

Crumbly Thing #3: Hot Crumbleberry

Here I go for the third time this month making something with berries and buttery, sugary, crumbly stuff on top. I just can't get enough! I promise this is the last weekend of crummy desserts.

Mix together in a big bowl until crumbly:
1/2 cup white sugar
1/2 cup brown sugar
2 cups whole wheat flour
1 cup white flour
1 cup butter
1/4 tsp salt



Divide the mixture in half. In one of the halves, add:
1 egg
1 T Amaretto

In the other half of mixture add:
1/4 cup butter
1/2 cup brown sugar



Press the mixture with the egg into the bottom of a 9 X 13" pan. Bake for 12 minutes at 375ºF. Meanwhile mix together in a bowl:
4 cups of berries (your choice)
1/2 cup sugar
3 tsp cornstarch



Spread berries over the warm crust and sprinkle with other half of mixture. Bake at 375ºF for about 45 minutes or until browned.



Serve hot. Especially good topped with vanilla ice cream.

Blueberry Butter Coffee Cake

Another fruity and crumbly dessert for this blog. I must really be craving this kind of thing right now. I admit that I ate most of this cake myself by dashing off pieces of it all day long to eat with my tea. The cake is so rich and buttery and then the flavor of those fresh blueberries and crunchy sugar on top... it was too much to resist.

Sift together:
2 cups flour
2 tsp baking powder
1/4 tsp salt

Beat together:
1/2 cup butter
1 cup sugar
3 eggs
1 cup sour cream

Combine sifted ingredients with butter mixture until smooth. Spread into buttered spring form pan.

Top the batter with 2 cups of blueberries.


Sprinkle the following mixture over the blueberries:
1 cup brown sugar
4 T flour
5 T butter



Bake in a 350ºF oven for 45 - 50 minutes. Allow to cool for 15 minutes before removing from pan.

Rhubarb-Strawberry Crumble Pie

These didn't turn out to be the prettiest pies I ever made, but by the way my family devoured them, I have to say they were a success.

Cut up 1 lb of rhubarb and 1 qt. of strawberries. Combine them in a bowl and sprinkle them with 1 cup of sugar (or to taste) and 1/2 cup flour. Add 1 tsp vanilla (optional) and stir carefully to coat the fruit.



Divide fruit mixture between two pie crusts. Top with the following crumble mixture:
1 cup brown sugar
1 cup flour
1/2 cup butter
1/2 tsp salt


Bake at 375ºF for 35 - 40 minutes

Trifle with Strawberries, Cream, & Sherry

This recipe I found and adapted based on the idea that "less is more". Unfortunately, many Americans have taken the concept of trifle and added fake-tasting fruity glaze with processed or chemically flavored colors and additives, whipped hydrogenated oils in the place of real cream, and even canned fruit. If you like to eat food dyes and ingredients created in a chemistry lab, stick to Hostess products. If you want to enjoy the flavor of rich cream, fresh succulent strawberries, and warm sherry... try my way.

Try to use organic products whenever possible. The difference in the flavor is phenomenal. I like to use King Arthur brand flours and Daisy brand sour cream.

Simple Cake:
1 1/2 cups flour
1 1/2 cups sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1/8 tsp baking soda

Set oven to 350ºF. Cream butter, sugar, sour cream, and eggs. Add flour and soda. Mix well. Pour into 8"x4" bread loaf pan. Bake for 45 minutes, or until done.




Simple Cream Custard:
1 quart Half & Half (organic)
4 eggs
1/4 cup sugar

Heat milk to a simmer or medium-high heat. Whisk milk slowly into beaten eggs in a bowl. Return to heat and cook, stirring until coats spoon (will not be very thick).
Cover with paper towel (or cloth towel) and refrigerate for at least 3 hours until thickened.




Wash and slice fresh farmers market strawberries. Create a layer of sliced cake in the bottom of a trifle bowl. Sprinkle with Cream Sherry (to taste). Top with custard and strawberries and repeat twice. Finish with a layer of whipped cream:

Simple Whipped Cream:
1 cup heavy cream
2 T sugar (or to taste)

Whip to firm peaks.

Gelato di Riso

Gelato di Riso (Italian Rice Ice Cream) is popular in parts of Italy, but difficult to find in the USA. If you like rich, creamy rice pudding, you might enjoy Gelato di Riso on a hot day. It isn't difficult to make, but takes a little planning because it needs to cool over night before you place it in the freezer.

Step 1:
1/2 cup rice
2 cups milk
3 T sugar

Combine in a sauce pan and bring to a boil, then simmer for about 12 minutes. Remove from heat and allow to cool at room temperature for an hour. Cover and place in refridgerator over night.




Step 2:
4 egg yolks
1/2 cup milk
1/4 c sugar

Place egg yolks in a small dish. In a saucepacn, bring milk and sugar to a simmer over medium high. Add a couple of tablespoons of the hot milk to the egg yolks and whisk in, then add the warmed eggs slowly to the saucepan, while using a wire whisk. Stir until thick. Pour into small bowl and cool in fridge for at least 2 hours. (This can be done the night before along with the rice)




Step 3:
2 cups cream
3 Tblsp confectioner's sugar

combine cold rice mixture and egg mixture with cream and confectioner's sugar. Place in ice cream freezer (follow manufacturer's instructions). Serve immediately.