Home Party Dessert Recipe
9/17/2009
Apricot Blueberry Cobbler with Biscuit Topping
For Topping:
1 1/2 cups of all-purpose flour
3 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup butter
1/3 cup milk
For Fruits:
1 cup and 2 T sugar
1/4 cup quick-cooking tapioca
2 quarts sliced, pitted apricots
1 1/3 cup blueberries
2 T lemon juice
1 large egg white
>how to make<
(for topping)
*In a food processor mix all-purpose flour, sugar, baking powder, and salt.
*Add butter; whirl until mixture is coarse crumbs.
*Pour in milk; whirl and gather dough into a ball.
(for furits)
*In a shallow 3-quart baking dish, combine 1 cup of sugar and tapioca.
*Add apricots, blueberries and lemon juice; mix gently.
*Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir fruit mixture gently several times.
*Cut into rounds with a 2 1/2" diameter cutter.
*Reroll scraps, and cut.
*Place biscuits slightly apart on fruit.
*Beat egg white slightly, then brush lightly on biscuits; sprinkle with 2 T sugar.
*Bake in a 400 degrees oven until fruit is bubble in center, 40 to 50 minutes.
*Serve warm or cool.
(If made ahead, cover and store at room temperature u to 1 day.)
-makes 10 to 12 servings-
For Topping:
1 1/2 cups of all-purpose flour
3 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup butter
1/3 cup milk
For Fruits:
1 cup and 2 T sugar
1/4 cup quick-cooking tapioca
2 quarts sliced, pitted apricots
1 1/3 cup blueberries
2 T lemon juice
1 large egg white
>how to make<
(for topping)
*In a food processor mix all-purpose flour, sugar, baking powder, and salt.
*Add butter; whirl until mixture is coarse crumbs.
*Pour in milk; whirl and gather dough into a ball.
(for furits)
*In a shallow 3-quart baking dish, combine 1 cup of sugar and tapioca.
*Add apricots, blueberries and lemon juice; mix gently.
*Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir fruit mixture gently several times.
*Cut into rounds with a 2 1/2" diameter cutter.
*Reroll scraps, and cut.
*Place biscuits slightly apart on fruit.
*Beat egg white slightly, then brush lightly on biscuits; sprinkle with 2 T sugar.
*Bake in a 400 degrees oven until fruit is bubble in center, 40 to 50 minutes.
*Serve warm or cool.
(If made ahead, cover and store at room temperature u to 1 day.)
-makes 10 to 12 servings-
Labels: apricot, biscuit topping, blueberry, cobbler recipe
8/19/2008
Tri-Color Fruit Dessert
Fruits:
1 1/2 cups blueberries
1 1/2 cups strawberries
1 1/2 cups seedless green grapes
fresh mint sprigs or lime slices
Lime Fruit Sauce:
1/2 cup granulated sugar
2 T cornstarch
1/2 t grated lime peel
1/4 t powdered ginger
1 T lime juice
1 1/2 cups apricot nectar
1 1/4 cups pineapple juice
>how to make<
*Combine sugar, cornstarch, lime peel, and ginger in a 1 1/2 quart saucepan.
*Stir in lime juice,apricot nectar, and pineapple juice, blending thoroughly.
*Bring to a boil.
*Cook over low heat until thickened, stirring constantly.
*Cool if made long before serving, store in tightly covered container in refrigerator.
*Alternate layers of washed, hulled fruit in tall glasses.
*Spoon on sauce until it just covers fruit; garnish with fresh mint sprig if available.
*Otherwise use a slit lime slice over the edge of the parfait glass.
Serves 8 to 10
I found this recipe in "The Complete Fruit Cookbook"
Fruits:
1 1/2 cups blueberries
1 1/2 cups strawberries
1 1/2 cups seedless green grapes
fresh mint sprigs or lime slices
Lime Fruit Sauce:
1/2 cup granulated sugar
2 T cornstarch
1/2 t grated lime peel
1/4 t powdered ginger
1 T lime juice
1 1/2 cups apricot nectar
1 1/4 cups pineapple juice
>how to make<
*Combine sugar, cornstarch, lime peel, and ginger in a 1 1/2 quart saucepan.
*Stir in lime juice,apricot nectar, and pineapple juice, blending thoroughly.
*Bring to a boil.
*Cook over low heat until thickened, stirring constantly.
*Cool if made long before serving, store in tightly covered container in refrigerator.
*Alternate layers of washed, hulled fruit in tall glasses.
*Spoon on sauce until it just covers fruit; garnish with fresh mint sprig if available.
*Otherwise use a slit lime slice over the edge of the parfait glass.
Serves 8 to 10
I found this recipe in "The Complete Fruit Cookbook"
Labels: blueberry, dessert, fruit, grapes, lime juice, strawberry
7/26/2007
Three-Berry Galette
>makes 8< 2 cups plus 2 T flour 1/4 cup sugar 1/2 t salt 3/4 cup cold unsalted butter, cut into small pieces 4~5 T ice water 2 T ground blanched almonds 2 cups sliced fresh strawberries 1 cup fresh blueberries 1 cup fresh raspberries 1 T unsalted butter, melted >how to make< * Combine 2 cups flour, 1 T sugar and salt in medium bowl. * Add butter and cut in briefly with pastry blender. * Stir in enough water for dough to just come together. * Gather into ball and knead briefly on lightly floured surface. * Pat dough into disk, wrap in plastic wrap and refrigerate at least 1 hour.(Don't worry about rough edges; they are part of a galette's charm.) * Combine almonds, remaining 2 T flour and 2 T sugar in small bowl. Set aside. * roll out dough on lightly floured surface to 16" circle. * Transfer to ungreased bakng sheet. * Sprinkle almond mixture over dough, leaving 2 1/2" border. * Combine berries and spoon over almond mixture. * Fold pastry rim up over to partially cover fruit. * Brush pastry with melted butter and sprinkle remaining 1 T sugar over entire galette. * Bake at 400 degrees for 55 to 60 minutes or until crust is deeply browned. * Transfer from oven to wire rack. * Dip pastry brush into fruit juices and glaze exposed berries. * Serve warm, with vanilla ice cream.
>makes 8< 2 cups plus 2 T flour 1/4 cup sugar 1/2 t salt 3/4 cup cold unsalted butter, cut into small pieces 4~5 T ice water 2 T ground blanched almonds 2 cups sliced fresh strawberries 1 cup fresh blueberries 1 cup fresh raspberries 1 T unsalted butter, melted >how to make< * Combine 2 cups flour, 1 T sugar and salt in medium bowl. * Add butter and cut in briefly with pastry blender. * Stir in enough water for dough to just come together. * Gather into ball and knead briefly on lightly floured surface. * Pat dough into disk, wrap in plastic wrap and refrigerate at least 1 hour.(Don't worry about rough edges; they are part of a galette's charm.) * Combine almonds, remaining 2 T flour and 2 T sugar in small bowl. Set aside. * roll out dough on lightly floured surface to 16" circle. * Transfer to ungreased bakng sheet. * Sprinkle almond mixture over dough, leaving 2 1/2" border. * Combine berries and spoon over almond mixture. * Fold pastry rim up over to partially cover fruit. * Brush pastry with melted butter and sprinkle remaining 1 T sugar over entire galette. * Bake at 400 degrees for 55 to 60 minutes or until crust is deeply browned. * Transfer from oven to wire rack. * Dip pastry brush into fruit juices and glaze exposed berries. * Serve warm, with vanilla ice cream.
Labels: blueberry, Galette, raspberry, strawberry
