Berry Dump Cake

 We had friends coming over and I needed a dessert in a hurry.  This was so fast, easy and yummy.  

Berry Dump Cake

Dump the following into a 13 x 9 pan.

3 cups frozen blueberries

3 cups frozen strawberries

Sprinkle 1/2 cup sugar over top, then 2 T. lemon juice.

Top with one box of white cake mix.

Slice 3/4 cup butter and put the pats all over the top OR melt the butter and pour it over all.

Bake at 350 for 45 minutes.  Let cool slightly and serve warm with vanilla ice cream.  

3-Berry Crumble

 I was looking for a crumble or cobbler recipe online.  On our cruise this summer, they offered a warm cobbler with ice cream almost every evening for dessert.  So I was searching and was intrigued with this one.  I tried it and we really liked it.

3- Berry Crumble

2 cups flour

3/4 cup sugar

1 tsp. baking powder

1/4 tsp. salt

3/4 cup frozen butter

2 egg yolks

2 tsp. vanilla

1 tsp. apple cider vinegar 

1 cup blueberries

1 cup raspberries 

1 cup blackberries

1/2 cup sugar

2 tsps. cornstarch

2 tsps. lemon juice

1 tsp. lemon zest

1 pinch cayenne pepper

Heat oven to 375

Make crumble:  Combine flour, sugar, bp, and salt in a large bowl.  Whisk together.  Grate the frozen butter.  As you grate, stop several times and mix some in with the flour mixture.  Stir in egg yolks and vanilla with a fork.  Mix with hands until forms clumps.  Add the vinegar and mix in.  Add a little more vinegar if needed to form a dough.  Let rest.

Filling:  Combine the berries in a different bowl.  Add sugar, cornstarch, lemon juice, zest, and cayenne pepper.  Mix well until sugar is dissolved.

Place 1/2 crumble mixture in the bottom of a 8x8 pan or a baking dish.  Press into the bottom., making it flat.  Spread the filling on top.  Put the other half of the crumble mixture on top in clumps.  Bake for about 40-45 minutes. Let cool for about 1/2 hour. Serve with vanilla ice cream on top.

Raspberry Butter

 Our friend and neighbor brought us this jar of raspberry butter for Christmas.  We loved it, so I texted her and asked for the recipe.  Here it is!

Raspberry Butter

1/2 cup butter, softened

1/4 cup honey

1/2 cup raspberry jam or preserves*

1/2 tsp. vanilla

Place butter in a bowl.  Beat on high for about 5 minutes.

Add the honey, jam, and vanilla and beat for another 2 minutes.

Store in an airtight container in the fridge.  Refrigerate for about 30 minutes before serving.  Each time you use  it, try to let it sit out for about 30 minutes before serving.  

*You can substitute any other flavor of jam: blueberry, strawberry, apricot, peach, blackberry.

Raspberry Cream Pie

We planted raspberry starts 2 or 3 years ago and this year we are getting our first really good crop. So, I looked online to find a yummy raspberry dessert. This pie is what I decided to try. It was definitely delicious, though I would have liked it better in a graham cracker or Oreo crust.

What do you like to do with fresh raspberries?

Pantry Pick of the Month- Blueberry Pie Filling/ Blueberry Turnovers

Blueberry Pie Filling was the pantry pick for this month. (It's a game I play- I reach into the pantry and grab something, then find a recipe to make with that item.)  You can imagine my delight at getting something so yummy.  I googled blueberry pie filling recipes and had dozens to choose from. . . . so hard to choose.  But since I've always wanted to try puff pastry and since my husband LOVES turnovers (you know, the ones at Arby's), I decided to try blueberry turnovers.  So glad.  So very, very glad.   These would make a great Family Home Evening treat and the kids could help.  I found several different recipes and got some good tips:

1) Refrigerate the pie filling.  If it's cold, it's less likely to leak out the sides of the turnover.

2)  Thaw the puff pastry, but don't let it get too warm.  It should be just barely thawed when you use it.

This is what the puff pastry looks like.  You can find it in the freezer section of any grocery store.  There are other brands.  The pastry sheets are slightly different sizes in the different brands.  1 box of pastry sheets makes 8 turnovers.

3) You can use any kind of pie filling (cherry, apple, blueberry, lemon, etc.)

Blueberry Turnovers 

1 box puff pastry

1 can blueberry pie filling

1 egg

About 2 cups powdered sugar

1 Tablespoon vanilla

milk

Refrigerate the can of pie filling.  Thaw the puff pastry, but use when still very cold. Heat oven to 400.   Open the sheets and roll each to about 10" by 10" on a lightly floured board or sil pat.  With a pizza cutter cut the sheets into 5"x5" squares. This should make 8 squares. In the center of the squares, put about 2 Tablespoon of filling (no more!)

Beat the egg and with your finger or a pastry brush, brush egg around the edges of the squares.  Then fold the squares over into a triangle and press the two edges together, gluing with the egg wash.  Using a fork crimp the edges, then turn over and crimp the other side.  Use a spatula to put the turnover on a silpat or parchment lined baking sheet.  Prick the top of the turnover to allow steam to escape, then brush with the egg wash.  Repeat for all eight turnovers.  Bake in the hot oven until golden brown.  Make a glaze by mixing together the powdered sugar, vanilla and enough milk to make a thin glaze.  Drizzle over the warm turnovers.