Strawberry/ Blueberry Cobbler like Mom would make!

Recipe From the archives. This post has been viewed almost 5,000 times  Enjoy!

Today I am making the cobbler with Blueberries . Yum

This berry cobbler has been one of the if not the most viewed post on my blog.  Thank you!



  You can do this with any berries that you may like.  I have lots of frozen berries (strawberries, blueberries and raspberries so I am going to follow this recipe below and use all that I have to make something light(just might hit the spot and add some vanilla ice cream to warmed cobbler if you desire).

  I am going to thaw my berries before I mix them.  I have seen frozen peaches, blueberries and strawberries etc. in the frozen food section of the grocery store so if you can't find fresh  use thawed frozen berries...Yum 

Follow the below instructions.  

****To Date the most popular blog post!!!

Patriotic to the RED, WHITE and BLUE!

While browsing through my People Magazine I came across a recipe similar to Mom's and decided to give it a try.  Mom's recipes are in a huge wooden recipe holder and she gives me recipes in dribs and drabs (that's how she would refer to items of personal interest) to find hers.  Today I opted to make a Cobbler instead of strawberry shortcake. She would make fresh Baking Powder Biscuits and crush fresh strawberries to put on top.  Of course Real Whipped Cream in a huge scoop on top.. Super easy recipe and I used fresh strawberries and blueberries. A nice dessert either served warm or room temperature.

Slightly spray bottom of a 9 x13” baking dish.  Place sugared blueberries in dish.  Add cobbler to top.  (Large heaping tablespoons ).

Before

After

Strawberry/Blueberry Cobbler   (Sue Zemanick’s)

2 pints strawberries hulled and quartered

1 pint blueberries

1 cup sugar divided

1 tablespoon cornstarch

¾ cup flour

1 tsp. baking powder

½ tsp. salt

1 egg

¼ cup milk

½ tsp. vanilla extract

6 tablespoons butter, melted

Heat oven to 375 degrees.

In a bowl, combine all berries, 1/3 cup  plus 2 tsp. sugar and 1 T cornstarch. ****(Don’t forget the cornstarch)Let sit for 10 minutes.

In another bowl, mix flour, ½ cup sugar, baking powder and salt.  In a 3^rd bowl, stir egg, milk, vanilla and butter.  Add dry ingredients.  Stir well.

Place six, 6 oz. ramekins on a baking sheet.  Divide fruit evenly and top each with a few spoonfuls of batter.  Bake 25 to 30 minutes until tops are golden brown.  Cool 5 minutes and serve.

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Pasted from <http://iliketobakeandcook.blogspot.com/>

7/2/12 
6/25/13 
7/13/13 
12/19/13

Lemon Poke cake

Can’t sleep?  Bake lol.  

A basic white cake mix and a box stove top lemon pudding make this cake delicious and refreshing.

Top with either cool whip for convenience or beaten heavy cream.  I added some sweetened coconut to half of cake.

****For extra added lemon flavor add 1/2 tsp.  lemon extract or juice to above topping. Mix with a large spoon to combine.

I had the white cake mix and it needed 5 egg whites so not to waste precious egg yolks I decided lemon pie filling had to be my choice today.

We both love lemon so this was a no brainer.

1-Betty Crocker box white cake mix prepared according to directions and baked.

****1- box lemon pie filling prepared or chocolate pudding would work too (stove top recipe)according to directions or

****Shortcut recipe for cooked pudding and use canned pie filling or instant pudding 

1-8 oz. Cool whip or

1- 1/2 pint whipping cream(beaten with 3T confectioners sugar, 1tsp. Vanilla).

Sweetened coconut optional

In a 9 “x 13”pan bake cake according to directions.

Once cake is baked remove from oven and using the bottom of a large whisk press down deep ( if you like a lot of lemon filling) to make indentations spacing every so often. ****Note cake must be hot so poke holes immediately when removed from oven.

Allow cake to cool. Top with prepared lemon pudding 

While cake is baking make lemon pie filling according to directions.

****Allow to cool to warm or refrigerate overnight and put  cake together the next day.

ENJOY!

Lemon Sponge Pie!

Another recipe for pie lovers and especially those who Love Lemon!

Lemon sponge pie!

 

 This pie was my brother's favorite. 

He passed away almost 9 years ago and although I miss him everyday making this pie honors his memory. 

Hi Everyone:  Mom loved to bake this pie and said the secret to making it the very best was to make sure your egg whites were beaten to stiff peaks and to fold them in ever so lightly to the mixture and the every end before you quickly put the pie in the oven. 

Happy Baking!

3/4 cup Sugar
2 tablespoons Flour
Juice and rind of 1 lemon
2 tablespoons butter(softened)
3 eggs separated
2 cups milk (whole)
1 unbaked pie shell

Whipped cream ( 1 pint heavy whipping cream, 3 T powdered  sugar,  1 tsp. vanilla).  Beat until thickened.
Refrigerate until ready to serve.

Roll out pie shell and lay into pie plate(see picture) Put aside

Cream sugar and butter..  Add flour,egg yolks,lemon rind,and juice.  Add milk and beat slowly.

In separate bowl beat egg whites until stiff(see picture)..Fold gently into above mixture..(use large spoon or spatula) Pour immediately into unbaked pie shell.  Bake 350 degrees 35 to 40 minutes.

Note: Depending on oven it may take a little less or a little longer..Test center with butter knife..It should come out clean..Cool completely..Top with Whipped Cream..


Note:Topping this pie with some fresh whipped cream really adds to the presentation as well as some extra sweet cream flavor.  A great anytime dessert!    

It really is quite easy using refrigerated Pie crust.  (I used Pillsbury refrigerated pie crust).  A big hit!!!

Happy Baking,
 From my kitchen to yours,

6/12/11
3/23/13
8/8/15

6/5/16

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Blueberry Pockets or turnovers!

Re-post 

I was a bit restless today so checking out the frige I noticed that I  had a box of(2) Pillsbury Refrigerated Pie crusts that needed to be used so here goes my creation.(I look at expiration date)

I had bought this handy gadget(called dough press) last Christmas and figured it was a good time to play with it.

  The other day I had made Blueberry soda with fresh blueberries so after straining them I had all these nice smashed blueberries. Approx. 3/4 cup.  

 I didn't want to waste them so in a pot I added 3 T of  minute Tapioca to the blueberries in a pot brought the juice to a slight boil to thicken and I now had a wonderful blueberry filling.

 I cooled the filling and then filled the center  with a quarter size dollop of blueberries, folded and baked.  Yum. 

When cool drizzle with confectionery sugar mixed with milk to desired consistency..

Super Easy!!  I can't wait to make something else with these  easy to fill pockets.  I may even make Mom's homemade dough and the filling possibilites are endless.  Meat, chicken, cheese and on and on.  

I was able to make 5 possibly 6 pocket or turnovers.  Gather all leftover dough and knead to make extra ones. You can make an extra one with the excess dough.

Happy Baking and Cooking from my kitchen to yours,

M.J.

 

  I'm thinking Pasties maybe next!!

6" inch circle needed for size.  (Cool Whip container lid is approx. 6").

Original 7/6/13

Apple pie(Granny Smith)

In all my years of baking I don’t recall ever making an apple pie with ALL Granny Smith apples.  My favorites have been Gala and Macintosh apples to bake a pie.

I’m sold!  This pie was delicious and sliced perfectly after I allowed it to cool approximately 30 minutes.  It was still warm.  

I loved the texture and taste was fabulous.  

Todays ingredients 

3 lb. Firm Granny Smith apples
3/4 cup sugar 

3 tablespoons minute tapioca ( ***you can substitute flour for tapioca)

I package Pillsbury refrigerated pie crusts((2) room temperature 

I tablespoon cinnamon 

3 tsp. Butter cut in slices 

10” glass pie dish

While you are prepared your pie remove pie crust from refrigerator.  (***Room temperature is easier to handle crust)

Set oven to 425°.

Remove skin from apples and slice.

Place sliced apples in a large bowl, add sugar, tapioca, butter and cinnamon. With a large wooden spoon toss all ingredients to coat apples.

Roll out one crust and using a rolling pin stretch crust slightly to make it thin and a little larger.  ***You want it to extend over pie dish so that is why I’m suggesting to roll the unbaked crust larger than it comes out of  pie crust sleeve .

Place crust on the bottom of a medium size glass pie dish. Crust should extend over pie dish edge.

Add apples to unbaked crust.  

Roll the other crust large enough to meet top crust.  Pinch to seal. Prick edges and center several times with a fork so steam can release.

I did not want a messy oven so just in case I placed my pie on a cookie sheet to bake.  Wise choice!

Bake 425° for approximately 45 minutes.  Cover crust edge with foil or crust cover after baking for 10 minutes so it will not brown too quickly.

I found that 45 minutes was perfect for this size pie. It browned evenly.

I had a nice piece warm.  Hubby had his warm with vanilla ice cream.

This pie was delicious!

Enjoy!

Banana cream Trifle

Omgoodness this is a keeper.  I saw a few recipes and made this one my way!!! Yummy!

Here’s my recipe:

Ingredients;

I box vanilla wafers

1-8 oz cream cheese softened( I softened mine on counter overnight)
***2- small packages vanilla instant pudding

***3 cups milk 

1 pint heavy whipping cream( beat with 3 tablespoons confectionery sugar)

***1-8oz. Cool whip( optional)  you can use all whipped cream) 

Note: I used cool whip in center to stabilize.  I beat it in with pudding.  c

5 bananas sliced on the thicker side ( do not use over ripe bananas)

Beat cream cheese with 2T confectionery sugar.   Set aside.  Beat vanilla instant pudding with milk.  When pudding is starting to thicken add cream cheese mixture.  Beat slowly until all is blended.

Beat whipped cream with 2 T confectionery sugar. Set aside.

Later  several wafers on bottom of large clear bowl.  I used a trifle bowl.

Then add a layer of bananas, then cream cheese mixture, wafers , real whipped cream , wafers , bananas and so on.  Top with real whipped cream and finely ground wafers. Top with several sprinkles of  ( I added some graham crackers crumbs to several ground wafers.wafers).

Enjoy!  Make it with confidence because it will be delicious anyway you later it.

Merry Christmas!  Stay safe and healthy.

***Note:  cream cheese mixture is Softened cream cheese, confectionery sugar, cool whip and pudding )

Buttery Chocolate Chip Cookies

Updated:  12/9/2022

Note:  I've eaten these cookies and they are fabulous!

This is a recipe from a friend who makes them often for the kiddo's so this is one of the recipes that will be included in the graduation party dessert tray. 

Our grandson is graduating this weekend and Grammie knows there are several special cookies that he and his brothers like so along with the cookie recipe below (loves CC Cookies) and my Italian Anise cookies (note if you don't care for anise substitute your favorite extract) if you like.

Daniel is our oldest and first grandchild for us.  I can't believe how the time has flown. The little chubby baby born that warm day in August has become such a pride and joy to us.  We were excited to become grandparents but didn't realize how quickly time would fly and in a blink of an eye(what seemed to us) he'd be graduating from high school and off to college.

He is graduating with honors and will attend Penn State Main campus.  An engineering major he has pretty much made up his mind what he wants to do and I am sure he'll do it well.  We are so proud of him!!!

On to this wonderful Chocolate Chip recipe.  Enjoy!

4  1/4 cups All purpose flour

1tsp. Baking soda

1tsp. Baking powder 

1 1/2 cups butter

1  1/4 cups sugar

1  1/4 cups firmly packed brown sugar

2 Eggs

1 tablespoon vanilla 

2 cups chocolate chunks or morsels

Heat oven to 375°.

Combine flour, baking powder, baking soda in a bowl and set aside.

In your upright mixer combine butter, regular sugar and brown sugar.  Beat at medium speed.  Add eggs and vanilla.

Reduce speed beat on low slowly adding flour mixture.  Best until we’ll mixed.  Add chocolate .  Mix chocolate with a wooden spoon until incorporated.

Using a meatball size scooper( tablespoon size). Place on an ungreased cookie sheet. Spacing well.  Bake 10 to 12 minutes depending on size and your oven.****  Ovens vary in temperature.. 

 Do not overbake but they should be light golden brown.

Let stand a few minutes before transferring to cooling rack.

For approximately 2 to 2 1/2 size cookie you will get about 4 dozen.

Original 2015

Check out the label selection of the blog under cookies or desserts for more fabulous recipes.