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Summer fruit desserts

Bake up sweet treats to celebrate summer’s bounty

Posted: August 5, 2018 at 6 a.m.

Blueberry Zucchini Bread

Ingredients

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

2 In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3 Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Blackberry Cobbler

Ingredients

1 cup all-purpose flour

1 1/2 cups white sugar, divided

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold buttermilk

1/4 cup boiling water

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon lemon juice

4 cups fresh blackberries, rinsed and drained

Directions

1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2 In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

3 In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

4 Bake 25 minutes in the preheated oven, until dough is golden brown.

Peach Crisp

Ingredients

4 cups sliced fresh peaches

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup cold butter

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup rolled oats

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Arrange peaches evenly in an 8x8-inch baking dish.

3 Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.

4 Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Courtesy of allrecipes.com

NAN Dining Guide Spotlight on 08/05/2018

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