BLUEBERRY RASPBERRY PIE

This lovely fruity dessert reminds me of the best summer has to offer. I like to make this pie using fresh blueberries and raspberries. The first time I made it I thought it was an odd combination but you really must try it , you will be surprised. This is one of the best tasting pies you will ever make.

Pastry for double-crust pie (9 inch)
1 egg white
2 tablespoons water, divided
1 cup plus 1 tablespoon sugar, divided
1/4 cup cornstarch
1 to 2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
In a bowl, combine 1 cup sugar, cornstarch, lemon peel , vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
Roll put the remaining pastry to fit top of the pie; place over filling. Trim, seal and flute the edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.
Bake at 400 F. for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. store in the refrigerator. Yield: 6-8 servings.

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STUFFED ZUCCHINI BOATS

If you have a bumper crop of zucchini here is a great recipe to use. This recipe is very tasty and easy to make. They can be used as a side dish or for a light lunch. Everyone will love them! They would be good at a family picnic or a barbecue. They are also good for you, great nutritional value.

1 pound lean ground beef
1 large onion, chopped
3 cups cubed French bread
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup minced fresh parsley
1/2 cup tomato sauce
1/4 cup shredded Parmesan cheese
1 egg, beaten
1 teaspoon salt
1/2 teaspoon dried thyme
6 medium zucchini (6 to 8 inches)
1 cup water

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme cook about 5 minutes; set aside.
Cut each zucchini in half lengthwise. Scoop out seeds, leaving 1/4 in. shells. Spoon about 6 tablespoons beef mixture into each zucchini half. Place in two ungreased 13-in. x 9-in. x2-in. baking dishes. Pour 1/2 cup of water into each dish. Cover and bake at 350 F. for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.
Yield: 6 servings.

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CHOCOLATE ICE CREAM SANDWICHES

These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor you prefer. The kids will love these on a hot day and they make a really nice treat, better than store-bought.

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 pint vanilla ice cream

In a mixing bowl, cream butter and sugars. Beat in the egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake at 375 F. for 8-10 minutes or until set. Remove to wire racks to cool.
To assemble sandwiches, place 1/4 cup ice cream on the bottom of half the cookies. Top with remaining cookies. Wrap each in plastic wrap. Freeze overnight. Yield: 8 ice cream sandwiches.

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BERRY-CREAM COOKIE SNAPS

These cute cookies are crispy on the outside and light and fluffy inside. They are not hard to make and they are a different way to serve strawberries. Your guests and family will be impressed. I hope you try them!

4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons seedless strawberry jam
1/4 cup heavy whipping cream, whipped
1 to 3 drops red food coloring, optional

BATTER:

1/2 cup sugar
1/3 cup all-purpose flour
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup chopped fresh strawberries
Additional sugar

For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
In a bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4-in. apart onto prepared pan. Bake at 400 F. for 5-8 minutes or until edges are lightly browned.
Immediately remove one cookie at a time and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds. Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies get to cool to shape, return to oven for 1 minute to soften, repeat with remaining batter.
Just before serving, pipe or spoon filling into cookie shells. Dip end of each cookie into strawberries and additional sugar. Refrigerate leftovers. Yield: about 2 dozen.

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LEMON CHEESECAKE BARS

This week I made these delicious bars, they are a very elegant dessert and the recipe makes a large pan of squares. I use more of the raspberry jam than the recipe calls for, almost double, but you can use whatever amount you like. This dessert may be made ahead of time and like any other cheesecake the longer it sits the better it gets. I hope you try it and like it. Let me know!


3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam (or more)

FILLING:

4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup fresh lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 15-18 minutes or until golden brown. Spread with jam.
For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 F. for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.

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CHEESECAKE PRALINE SQUARES

These squares are out of this world good, a smooth cheesecake layer, a nutty crust, and praline-like topping make this dessert extra special. I made this dessert to serve at a baby shower and I got a lot of requests for the recipe not to mention everyone looking for seconds. It was a good thing I made two! Try it, I am sure you will also love it.

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2-1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 tablespoons confectioners' sugar

Filling:

3 packages (8 ounces each) cream cheese, softened
2/3 cups sugar
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs, lightly beaten

Topping:

1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 20-24 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs, beat on low speed just until combined. Pour over crust. Bake at 350 F. for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares. Yield: 15 servings. Enjoy!!

FRESH FRIUIT TARTS

These luscious tarts are the jewels of the party whenever they are served. This recipe can be doubled easily. You can bake the shells ahead and freeze them. Then fill and decorate them the day you are going to serve them. You can use any kind of fresh fruit you like, strawberries, blueberries, raspberries and kiwi are some of my favorites, use them in any combination you like.

1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg, beaten

Filling:

4 ounces cream cheese, softened
1/4 cup sweetened condensed milk
2 tablespoons fresh lemon juice
Assorted fresh berries
2 tablespoons apricot preserves

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into six portions. Press each portion into a greased 4-1/2 inch tart pan. Bake at 350 F. for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese until smooth. Beat in condensed milk and lemon juice. Spoon 2 rounded tablespoons into each cooled tart shell. Arrange berries over filling.
In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries. Yield: 6 servings.

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PEACH AND GINGER PIE

This is my favorite time of year for baking. All kinds of fresh fruit in season, and this is a perfect time to make this peach pie. The fresh grated ginger adds a great taste. Let me know if you like it.

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Pastry:

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup shortening, cold and cut into cubes
1/2 cup cold water (approx.)
1 egg, beaten

Filling:

5 cups fresh peaches, peeled, pitted and sliced 1/4 inch thick
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons freshly grated ginger
1/4 cup oats, quick cooking
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract

Preheat oven to 375 F. Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add water, a little at a time, and mix until dough just comes together. Don't over mix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 minutes.
Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tablespoon flour and roll larger dough into a circle, 1/8-in. thick and slightly larger than a 9-in. pie plate. Transfer dough and fit into pie plate with dough overhanging slightly. Add prepared filling.
Create lattice top and crimp edges. Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50-60 minutes. Allow to cool completely before slicing.

STRAWBERRY WHIPPED SENSATION

It is strawberry season and I love making desserts using fresh strawberries. This dessert is great for a hot summer day and kids and adults will love it. It is a great make-ahead recipe and you can sore a couple in the freezer and pull them out when you need them. Let me know how you like it.

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4 cups fresh strawberries, divided
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (8 ounce) tub whipped topping, thawed, divided
8 chocolate sandwich cookies, finely chopped (Oreo)
1 tablespoon butter, melted

Line a 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze for 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Enjoy!!