I love spring and summer, when all the fresh fruits and vegetables come in; our season is so short. I like all the cobblers, crisps, pandowdies, and other seasonal desserts. Some of these I have are from cookbooks, newspapers and internet.
Berry Crumb Bars
1 C. sugar
1 tsp. baking powder
3 C. flour
1 C. shortening
1 pinch salt
1 pinch ground cinnamon
4 C. raspberries
1/2 C. sugar
3 tsp. cornstarch
Preheat oven to 375 degrees. Grease a 9x13 baking pan. Combine 1 cup of the sugar, the flour, baking powder, salt, cinnamon, shortening and egg. Dough will be crumbly. Put half of the dough into prepared pan. Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the top of the berries. Bake at 375 degrees for 45 minutes or until the top is slightly brown.
Rhubarb and Peach Crisp
1 1/2 lbs. rhubarb, sliced into 1/2 inch pieces, about 6 cups.
1 12 oz. bag frozen peach slices or 1 lb. fresh peaches, cut into 1/2 inch pieces
1 1/2 C. sugar
2 T. flour
1 tsp. grated lemon zest
1 tsp. vanilla
1 C. flour
1/3 C. uncooked quick or old-fashioned rolled oats
1/3 C. dark brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 C. (1 stick) butter, divided
Generously coat bottom and sides of a 9-inch square glass baking dish with butter. Preheat oven to 375 degrees. In large mixing bowl, combine the rhubarb, peaches, sugar, 2 T. flour, lemon zest and vanilla. Transfer mixture to prepared baking dish. For topping, measure 1 cup flour, oats, brown sugar, cinnamon and salt into large bowl; mix together. Add 6 T. of the butter; mix it into the dry ingredients until it resembles coarse meal. Crumble topping over the rhubarb-peach filling in baking dish. Cut the remaining 2 T. butter into small pieces; dot over the topping. Bake in preheated oven for 45-50 minutes, until top is browned and bubbling.
A woman was trying hard to get the ketchup out of the bottle. During her struggle, the phone rang, so she asked her 4-year old daughter to answer the phone. "Mommy can't come to the phone to talk to you right now. She's hitting the bottle."
4 T. butter
3/4 C. sugar
3/4 C. flour
2 tsp. baking powder
3/4 C. milk
pinch of salt
2-4 C. fruit (peaches, berries, your choice)
Preheat oven to 350 degrees. Melt butter and put in the bottom of a 6-cup casserole. Mix the sugar, flour, baking powder and salt. Add the milk and blend thoroughly. Pour mixture into casserole over the butter. Add the fruit; don't stir. Bake 1 hour.
1 1/2 C. graham cracker crumbs
1/4 C. sugar
1/3 C butter, melted
1 (8 oz.) cream cheese, softened
1/4 C. sugar
2 T. milk
3 1/2 C. Cool Whip
2 pts. strawberries, hulled and halved
2 (3 oz.) pkg. instant vanilla pudding
3 1/2 C. cold milk
Combine crumbs, 1/4 C. sugar and melted butter. Press into bottom of 9x13 pan. Chill. Beat cream cheese with 1/4 C. sugar and 2 T. milk until smooth. Fold in half of Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding as directed. Pour over berries. Chill several hours or overnight. Shortly before serving, spread remaining Cool Whip over the top.
A woman was driving with her three young children on warm summer evening, when a woman in a convertible ahead of them stood up and waved. She was stark naked! As the mother was reeling from the shock, her 5-year old shouted from the back seat, "Mom, that lady isn't wearing a seat belt!"
Think Brett Favre--Think purple!