Shiny Top Cobbler

5 cups frozen fruit ( berries, peaches, rhubarb)

1½ Tbs lemon juice

3 cups sugar (divided)

⅓ cup butter, cut in small pieces

2 tsp baking powder

2 Tbs cornstarch

2 cups flour

1 cup milk (whole preferred)

1 tsp salt (divided)

1½ cups boiling water

Spread fruit in well greased 9x12 baking dish. Sprinkle with lemon juice and set aside. 

Stir together until well blended, flour, 1½ cups sugar, milk, butter, baking powder, and ½ tsp salt.Batter will be thick. Sprinkle this over the fruit, spread to the edges and set aside.

In a bowl mix together the remaining ingredients: 1½ cups sugar, cornstarch, and ½ tsp salt. Sprinkle this over the batter. Pour boiling water over all.

Bake at 350 degrees for one hour, or until golden brown and glazed. save warm or cold

Serves 12

Fruit Salad

2 cups cubed fresh pineapple

2 cups thinly sliced strawberries, tops removed

1 cup thinly sliced peeled kiwi, about 3 kiwis

2 cups seedless red grapes

1 cup clementine orange segments (3)

2 cups blueberries (1 pint)

DRESSING:

¼ cup honey

1 orange

1 lemon

½ tsp vanilla, optional

Zest and juice the lemon and orange. Combine 2 Tbs each of both lemon and orange juices. Add 1 tsp each of the zests. Add the honey and vanilla, if using. Stir well to keep the honey from settling on the bottom.

Prepare the fruit. Wash and completely dry the fruits (or else the dressing won't stick to it). Cube the pineapple into bite sized pieces, thinly slice the strawberries, peel and inly slice the kiwis, remove grapes from stems, peel and segment the clementines. If time allows, chill this before dressing.

Combine all the chilled fruit in a large bowl/ Drizzle dressing on top. Toss gently to coat. Enjoy immediately or refrigerate to allow flavors to meld. Stir again before serving.

Serves 8

Winter Fruit Salad

2 cups clementine oranges, peeled and segmented (about 3 or 4)

2 pears, diced

2 apples (Fuji or Honeycrisp), thinly sliced with peels left on

5 kiwis, peeled and diced

¾ cup pomegranate arils

DRESSING:

¼ cup honey

1 large lemon

1 large orange

1 tsp poppy seeds

Fresh chopped mint, optional

Refrigerate all the fruit beforehand so the salad is cold and refreshing.

Zest and juice the lemon to get 1 tsp zest and 2 Tbs juice. Zest and juice the orange to get 1 tsp zest and 2 Tbs juice. In a jar combine juices, zests, honey, and poppy seeds. Shake well.

In a large open bowl or platter, combine the clementines, diced pears, sliced apples, and diced kiwis. Pour on the dressing, adding just enough to coat the fruit. You may not need all of it. Gently toss to mix.

Sprinkle pomegranate seeds, and fresh mint (if using) on top. Serve right away. This is best enjoyed within 1-3 hours. Leftovers do not keep well.

Italian House Salad

DRESSING:

⅓ cup shredded Parmesan cheese

⅔ cup salad oil

⅓ cup red wine vinegar

1 tsp dried Italian seasoning 

1 tsp dried parsley

¼ tsp garlic powder

¼ tsp pepper

⅛ tsp salt

SALAD:

1 large head red leaf lettuce, torn

1 can (14 oz) quartered artichoke hearts, drained

1 can (6 oz) pitted ripe olives, drained

4 plum tomatoes, coarsely chopped

1 small red onion, thinly sliced*

8 oz provolone cheese, shredded

Whisk together the dressing ingredients.

Place the lettuce in a large open bowl, adding the remaining ingredients. Toss gently to coat.

Serves 6

*To reduce the bite in red onions, put the sliced onions in a container large enough for the onions to move around. Cover with cold water and set aside for 15 minutes or so. Drain the water and repeat the procedure 3 more times. If time allows, chill the onions before using.

Chocolate Buttermilk Cake

Dave says this is the best chocolate cake. But then, he says that about all my chocolate cakes! He took this cake to his bridge game, and they agreed.

2 cups flour, sifted

2 cups sugar

¾ cup unsweetened cocoa powder

1 tsp coffee espresso powder, dissolved in 1 cup of water

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk (room temp)

½ cup coconut oil (or vegetable oil)

2 large eggs (room temp)

2 tsp vanilla extract

Preheat oven to 350. Grease and flour two 9" round pans, or one oblong pan.

In a large bowl, whisk together the dry ingredients. Add the buttermilk, oil, eggs, and vanilla. Mix until combined. Gradually add the hot water,  mixing until smooth. Batter will be thin, but that's okay.

Pour the batter into the prepared pan(s). Bake for 30-40 minutes, depending on the pan you use, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

FROSTING

1 cup unsalted butter, room temp

3½ cups powdered sugar

½ cup unsweetened cocoa powder

½ cup buttermilk, room temp

2 tsp vanilla extract

Pinch of salt

In a large bowl, beat the softened butter util creamy. Gradually add the powdered sugar, beating until well combined.

Add the buttermilk, vanilla, and salt. Beat until smooth and fluffy.

Strawberry Shortcake

This is my new favorite recipe for this classic dessert. It comes from the Pillsbury Book of Baking, and it is just right . . . Not too cakey or biscuity. 

2 cups flour

½ cup sugar 

1 Tbs baking powder

½ tsp salt

½ cup butter 

¾ cup whole milk

2 eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Mix milk and eggs together. Add to dry ingredients, stirring just until dry ingredients are moistened. Do not over stir or cakes will be tough. Spoon into a greased 9" round or square cake pan.

Bake at 375 degrees for 25 to 30 minutes, or until a toothpick inserted in middle comes out clean. Cool 10 minutes in the pan before inverting onto a cooling rack.

Cut the cake in wedges or squares, splitting each piece in half. Top with strawberries (or blueberries) that have been sweetened with some sugar to taste. Place the top of the cake on the berries and then top with fresh whipped sweetened cream. I usually use powdered sugar to sweeten my whipped cream, as it holds together longer.

You can sprinkle toasted sliced almonds over the top, if desired.

 

Asparagas Crescents

Made this for Super Bowl 2025, and it's a keeper.

Eight servings.

1 package refrigerated crescent rolls

4 slices non-smoked provolone cheese, cut in half

4 slices Swiss cheese, cut in half

4 slices mozzarella cheese, cut in half

8 thin slices prosciutto cheese

16 spears fresh asparagus

2 Tbs olive oil, for drizzling, optional

1 Tbs dried Italian seasoning, optional*

Pre-heat oven to 375 degrees.

Break the bottom tough part of the asparagus off. It will naturally break off where the tender part meets the tough part of the stem. Discard the tough stems.

Line a baking sheet with parchment paper. Separate the crescent rolls into 8 triangles. Brush each triangle very lightly with olive oil. Place one half-slice of each cheese on each triangle. Lightly fold a slice of prosciutto and place on top of the cheeses. Then take 2 spears of asparagus and place them across the triangle horizontally, so they stick out over the sides. Roll up the triangle, starting at the large end. Secure the pointed end over the top.

Arrange on the parchment paper, at least 2" apart. Bake 15-20 minutes, until lightly browned and cheese is oozing out and also lightly browning. Remove to wire rack to cool. Cooling will allow the cheeses to firm up.

If desired, brush the tops with olive oil, and sprinkle with Italian seasoning. 

*Could use Everything Bagel seeds instead.