Friday, May 22

berries galore!

i dont know about your family, but mine LOVES berries!!

strawberries, blueberries, blackberries... LOVE them!!

a few months ago, i posted a recipe for a berry cobbler ( from southern living. so i figured i would keep going with my berry obsession and post some fun SUMMERTIME recipes for everyone to try out!! i personally can't decide which one is my favorite!

got to love southern living!! enjoy!

Icebox Cheesecake

Makes 8 servings

· 1 (8-oz.) package cream cheese, softened
· 1 cup powdered sugar
· 1 (8-oz.) container frozen whipped topping, thawed
· 1 teaspoon vanilla extract
· 1 baked butter cookie crust
· 4 cups assorted fresh berries
, pitted cherries, or sliced fruit
· 1/2 cup seedless blackberry jam
· 1/4 cup orange liqueur

1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.
2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.

Raspberry Tiramisu Bites

Makes 8 servings

· 3 tablespoons seedless raspberry preserves
· 1 tablespoon orange liqueur
· 1 (3-oz.) package cream cheese, softened
· 1/4 cup sugar
· 1/2 cup heavy cream
· 8 ladyfingers, halved crosswise
· 8 fresh raspberries
· Garnish: fresh mint sprigs

1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.
2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
4. Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.

Peach-and-Blueberry Parfaits

Makes 8 servings

· 2 cups 1% low-fat milk
· 1 large egg
· 1/3 cup sugar
· 1 tablespoon cornstarch
· 1 teaspoon vanilla extract
· 3 pounds fresh peaches, peeled and chopped (about 7 cups)
· 1 pt. fresh blueberries
· 1/2 (14-oz.) angel food cake, cubed (about 6 cups)
· Garnish: fresh mint sprigs

1. Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.
2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.
3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired

Strawberry-Blueberry Shortcake Ice-Cream Sandwiches

Combine 1 lb. fresh strawberries, sliced, with 2 cups fresh blueberries; sprinkle with 3 Tbsp. sugar, and toss. Let stand 10 minutes. Spoon evenly over 10 vanilla or chocolate miniature ice-cream sandwiches; dollop with 1⁄2 (8-oz.) container thawed whipped topping.

Berries with Tequila Cream

Makes 8 servings

· 8 egg yolks
· 1/2 cup sugar
· 1/2 cup tequila or mezcal*
· 1 cup heavy cream
· 8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
· Garnish: fresh mint sprigs

1. Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila.
2. Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)
3. Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).
4. Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.
5. Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.
*1/2 cup orange juice may be substituted.
Note: To make ahead, cover and chill whipped cream and tequila mixture up to 24 hours.

And my personal favorite ...

Strawberry Shortcake w/ Pound Cake


1 comment:

Russ, Anna and Pepper said...

Ok, we will soooo be trying ALL of those!!!!! We made a great peanut butter cookie cake with Strawberry Jam and fresh strawberries on top yesterday from Southern Living that is my new fav. Will try to get that recipe up on the blog this weekend