Tag Archives: desserts

Fruit Cobbler

rhubarb cobblerIn my never-ending spring search for things to do with rhubarb, I found a Robin Hood Flour cobbler recipe in my recipe scrapbook. A cobbler has fruit on the bottom with a cake-like topping. It looks impressive but is actually quite simple. That’s what you want if, like me, you can’t bake. I found this recipe especially easy.

Bumbleberry Cobbler

fruit-mixture(Bumbleberry just means a mixture of berries and fruit. So I used what I had. Rhubarb, frozen cherries and half a jar of apple butter. I just added it up to the same quantity – 7 cups – of fruit.)

Fruit

4 cups (1 L) thinly sliced peeled apples (or not peeled)
1 cup (250 mL) fresh or frozen strawberries, halved
1 cup (250 mL) fresh or frozen raspberries
1 cup (250 mL) fresh or frozen blueberries
1/2 cup (125 mL) Splenda granular (I used same of sugar)
1/3 cup (75 mL) all purpose flour
1/3 cup (50 mL) orange juice or water

Combine all ingredients. Mix well. Spread in greased 9″ (2.5 L) square cake pan or baking dish.

Topping

1 2/3 cups (400 mL) all purpose flour
2 tbsp (30mL) Splenda granular (I used sugar, same amount)
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1 cup (250 mL) milk (or buttermilk)

*Combine flour, sweetener, baking powder and salt in mixing bowl.

*Cut in butter with pastry blender (or fork) until mixture is crumbly.

*Add milk, stirring until moistened.

*Drop spoonfuls of batter over fruit, spreading lightly to cover surface.

Place pan on piece of foil (or baking tray) to catch any drips that boil over.

Bake at 400°F (200°C) for 25-30 minutes, or until top is golden. Serve warm. (Especially good with whipped cream or vanilla ice cream on top!)

Tip: Vary the berries to suit your personal taste and what’s in season.

Fruit Crumble

baked fruit crumbleFruit Crumble is one of the easiest desserts to make – and very, very delicious. The one I made today is fresh rhubarb and frozen black cherries. The recipe comes from the Joy of Cooking.

Preheat oven to 375° F (190° C). 8 or 9 inch baking dish. 6 servings.

4 cups of prepared fruit

rhubarb and cherries in baking dishChop rhubarb into 1/2 to 1″ (1-2 cm.) lengths. Sugar it lightly. I used about 1 tsp for 2 cups of chopped rhubarb.

The cherries I used were already pitted. If not, you have to pit them.

(Sprinkle with 2 tbsp lemon juice or kirsch if you like)

Mix crumble topping in a bowl

crumble mixtureCombine ingredients below in a bowl. Work it together like pastry with a pastry blender or fingertips (I used a fork). Work it lightly so the mixture doesn’t get oily.

1/2 C all-purpose flour
1/2 C packed brown sugar
1/4 C butter (soft)
1/2 tsp salt – if butter is unsalted

crumble on fruit ready to bakeSpread crumble mix over fruit in baking dish. Bake for 30 minutes.

Serve hot or cold with ice cream, sweet cream (whipped or not) or sour cream.

You can also use other fruit, alone or in combination – strawberries, apples, peaches. For apples, you might want to add 1 tsp cinnamon to your crumble mixture.

Carrot Cake

cat stealing carrot cakeMy dog Jack loved carrots.  For his 7th birthday, I made him a carrot cake from my mother-in-law’s recipe.  He, and we, loved it.*

As you see, the cat did too.  While I was giving the birthday boy his cake, she was eating mine!

Cake

Sift or stir together, then set aside:

dog awaiting birthday cake2 C flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

Mix together in a large bowl, beating after each addition:

1 1/4 C cooking oil

1 3/4 C sugar

4 eggs

Add dry ingredients to oil-sugar-egg mixture and mix well.

Stir into batter, without overmixing:

2 C finely grated or chopped carrots (chopped in food processor is best)

1 C drained crushed pineapple

baked cake cooling before icing3/4 C chopped nuts (walnuts are good)

The batter will be thin.  Pour into a greased and lightly floured 14” x 18” baking pan.  Bake in preheated 325˚ oven for about 35 mins. or until toothpick or sharp knife come out clean.  Cool completely before icing.

Icing

cake with pieces cut1/2 C softened butter or margarine

4-8 oz softened cream cheese (I use ‘light’, it tastes as good)

1 C or more of confectioners (icing) sugar

1 tsp vanilla (almond or walnut extract can be used instead)

Blend together.  Will be firm but not stiff.  Spread on cooled cake.  Refrigerate to keep icing cool.  This is a rich cake, so small servings are recommended, especially around cats. Very large, so you can half the recipe.

* If you make this cake for your dog, don’t put walnuts in it.  I scraped the nuts and most of the icing off Jack’s piece, but it still had walnuts in the cake.  I didn’t know that many nuts are toxic for dogs, including walnuts, almonds and, especially, macadamias.  He was ok, but another dog may not be.