Tags Posts tagged with "Raspberry and Blueberry Cornmeal Cobbler"

Raspberry and Blueberry Cornmeal Cobbler

Fireworks Cupcakes

By Barbara Beltrami

When it’s not dark enough yet for fireworks or when the fireworks are over and you’re hankering for a nice cup of coffee, it’s time to bring out the dessert. The following recipes are delicious finishes to a long day celebrating our independence They all are patriotically correct red, white and blue and sure to please.

Fireworks Cupcakes

YIELD: Makes about 2 dozen cupcakes

INGREDIENTS: 

For the cupcakes:

1/2 cup unsalted butter, at room temperature

1 2/3 cups sugar

3 egg whites, at room temperature

2 teaspoons vanilla extract

2 1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 cup vanilla cookie crumbs

For the frosting:

3/4 cup unsalted butter, at room temperature

6 cups sifted confectioners’ sugar

1/2 teaspoon vanilla extract

3 1/2 tablespoons milk

Red, white and blue sprinkles

Star sprinkles 

DIRECTIONS:

For the cupcake batter:

Preheat oven to 350F. Line 24 cupcake pans with cupcake papers. In a large bowl, cream together butter and sugar. Add one egg white at a time beating well after each addition. Beat in vanilla. In another large bowl, thoroughly combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs. 

Fill prepared cupcake tins two-thirds full; bake about 22 minutes or until a cake tester inserted in center comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely. 

For the frosting:

In a large bowl combine the butter, confectioners’ sugar and vanilla extract. Add the milk very gradually to form a stiff frosting; beat until smooth. Spread the frosting on cooled cupcakes; top with sprinkles. Serve with coffee, milk or fruit punch.

Fourth of July Pie

YIELD: Makes 8 servings

INGREDIENTS: 

One baked 9” pastry crust

1 pint raspberry sorbet, softened

2 cups sliced strawberries

1 pint strawberry ice cream, softened

2 cups blueberries

1 cup sweetened whipped cream

DIRECTIONS:

Spread baked pastry crust with raspberry sorbet; top with half the sliced strawberries; and freeze for one hour. Spread strawberry ice cream evenly over the strawberries; top with half the blueberries; freeze two hours. Top with whipped cream; arrange remaining berries in an attractive pattern on top. Let sit in refrigerator half an hour before serving or freeze, covered, for up to 48 hours. Serve with coffee, milk or fruit punch

Strawberry, Raspberry and Blueberry Cornmeal Cobbler

Strawberry, Raspberry and Blueberry Cornmeal Cobbler

YIELD: Makes 8 servings

INGREDIENTS: 

1 pint blueberries

1 pint raspberries

1 pint strawberries, hulled and halved

1/2 cup sugar

3 tablespoons cornstarch

1/3 cup sugar

2 tablespoons unsalted butter, at room temperature

1 egg

1 teaspoon vanilla

2/3 cup flour

1/3 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon coarse salt

1/4 cup milk

DIRECTIONS:

Preheat oven to 350 F. Grease an 8” x 8” square baking dish. In a large bowl toss together the berries, the half cup sugar and cornstarch.; transfer to baking dish. In a large bowl with mixer on medium speed, beat together the one-third cup sugar and butter until light and fluffy, about 2 to 3 minutes; add egg and vanilla and beat until well blended.

In a small bowl, combine flour, cornmeal, baking powder and salt. Add half the flour mixture to the butter mixture; beat on low speed just until combined; beat in the milk, then the remaining flour mixture. Drop the dough by spoonfuls onto the berries; bake until berries are bubbly and top is golden, about 45 minutes to one hour. Serve with vanilla ice cream.