Sour Cherry Crumb Cake

Topping:

4 Tablespoons unsalted butter
1/4 cup flour, plus more for dish
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp. salt
1/4 tsp. cinnamoon

Cakes:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted, or frozen dark sweet cherries
(I don't know why you couldn't use some other kind of fruit - I think blackberries or raspberries would be great in this)

1. Preheat oven to 350. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

2. Make topping, stir together butter, flour, sugars, salt & cinnamon

3. Make cakes: Whisk together flour, baking powder and salt in bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, smooth with spatula. Dot top with cherries, and sprinkle with crumb topping.

4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Grilled Vanilla Peaches

I haven't tried this yet, but came across this recipe again and MAN, it sounds delish. Somebody remind me to make these the SECOND I have fresh peaches again next summer.

Peel, halve, and pit 8 freestone peaches.

Preheat grill to high. Combine the juice of 1 lemon & 1 tablespoon veg. oil in a bowl. Add peaches, toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

Stir together 1.5 Tablespoons packed brown sugar,
2 teaspoons water,
2 teaspoons vailla,
1/8 tsp. cinnamon, and
1/4 tsp. coarse salt.

Brush over peaches. Foil foil to form packet, crimping edges to seal, Grill, covered, for 15 minutes.

Slice peaches, and divide among 8 bowls. Top with vanilla ice cream!

Blueberry Souffle

1 French bread loaf -- cubed
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk

Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.

Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.

For the Sauce:
Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.

Fruity Cream Cheese Pie

1 small box cook & serve vanilla pudding
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbls. soft butter


Mix dry ingredients together with butter, add 1 egg and 1/2 cup milk. Combine and beat for 2 minutes. Pour into greased 9-inch pie pan. Place 3 cups of sliced peaches (or whole blueberries) on top of the above in the pie pan. Set aside.

Mix together:
8 oz. cream cheese
1/2 cup sugar
1/4 cup of mashed peaches (or mashed blueberries)

On top of fruit in pie pan - start to spread cream cheese mixture from the middle of the pan and spread toward the outer edge, stopping 1 inch from edge (makes a crust). Set aside.

Mix together:
1 Tbls. sugar and 1/2 tsp. cinnamon

Sprinkle the cinnamon mixture on top of cream cheese spread. Bake pie at 350 degrees for 35-40 minutes. Serve cold from refrigerator.

Nancy’s Easy Fruit Cobbler

3 cans pie filling - (cherry, peach or any berry - or a fresh fruit pie filling recipe)
1 Tbls. lemon juice
1/2 cup or 1 stick butter
1 yellow cake mix
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a sauce pan, melt butter, dump in yellow cake mix, add pecans, if desired. Mix until crumbly. Set aside. In a 9x13 baking pan, combine filling and lemon juice, put crumbled mixture on top of fruit and bake for 30 minutes until lightly brown.

Fruit Dip

6 oz. cream cheese
1/4 cup orange juice
7 oz. marshmallow cream

Blend together and serve as a dip for apples, strawberries, bananas, pineapple, oranges, etc...

Coeur a la Creme with Raspberry and Grand Marnier Sauce

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups