Nature’s gift, carefully reconstructed into a wonderful experience, with a loving hand!
Aline & B-man 
Old Fashioned Blackberry Cobbler
(Originally posted by Betk but transferred recipe to appropriate category)
For biscuit dough:
1 1/3 cups all-purpose flour
2 TBL sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 TBL cold butter, cut in small pieces
1/2 cup milk
Whisk together flour, sugar, baking powder and salt. Cut butter into mixture using two knifes or a pastry blender until mixture resembles coarse breadcrumbs. Add in milk and mix only until dough binds together. Gently knead a few times to bring all dough together and dust with flour. Roll or pat out dough to 1/4 to 1/2 inch thick. Cut into shapes, strips for lattice, or roll into small, slightly flattened balls to be placed on top of fruit.
For fruit:
3 pints blackberries
1/2 to 1 cup sugar
2 TBL cornstarch
1 tsp grated lime zest
Wash and pat dry berries. Combine sugar, cornstarch and lime zest and mix into berries.
Assembly:
Preheat oven to 375° F. Spread fruit mixture evenly in baking dish. Cover, as desired, with biscuit mixture. Brush with sugar glaze or sprinkle top with additional sugar. Bake until the top is golden brown and the fruit juices are slightly thickened, about 45-50 minutes. Let cool slightly before
serving, and serve with whipped cream, chilled heavy cream, or ice cream.
BetK
Tropical Grilled Pineapple Paradise
Change your latitudes to island time with this
heavenly mixture of pineapple and caramel-rum
sauce.
Ingredients:
1 whole fresh pineapple, cored and sliced
into 1/2 inch rings or one 20 oz. can of
sliced pineapple rings, drained (packed
in its own juices)
1/2 cup brown sugar, packed
1/2 cup fat free half and half or heavy
cream
1/4 cup butter, cubed and unsalted
2 Tbs. rum extract (or 1/4 cup rum)
-
In a non-reactive pan, melt the butter over
medium heat. -
Add the sugar and cook until it turns into
a dark brown colored liquid - be careful
not to over cook. -
Reduce heat and add cream and rum
extract - cook for three additional minutes. -
Lightly whisk until all of the ingredients are
incorporated - remove from heat and set
aside. -
Place pineapple on hot grill.
-
Grill until the grill marks appear - about 2
to 4 minutes. -
Flip pineapple and grill on other side until
marks appear - about 2 to 4 minutes. -
When finished, plate grilled pineapple rings
and top with caramel-rum sauce.
B-man 
Baked Papaya
(6 servings)
3 firm but ripe papayas
6 small pieces of vanilla bean
6 tsp butter
12 tsp brown sugar
Preheat oven to 350 F.
Peel papayas and split each in half. Remove seeds.
Arrange papaya halves, cut side up, in baking dish with about 1/2 inch of water over the bottom. Dot center of each papaya half with a small piece of vanilla bean, 1 tsp of butter and 2 tsp of sugar. Bake until tender, about 45 minutes.
** Not everyone can get vanilla beans. I would try adding pure vanilla extract to the butter and mix it until it’s well combined. Not sure how much vanilla - would go by taste.
Gingered Figs
(6 to 8 servings)
1 lb dried figs
2 lemons
1 large piece of fresh ginger
sugar
cream
Wash figs and clip off stems. Add cold water to cover, 2 tbsp lemon juice and 1 tbsp very thinly sliced lemon rind.
Add ginger and bring mixture to a boil. Boil until figs are puffed and soft, or 20 to 30 minutes. Drain, reserving liquid. Place figs in a serving dish.
Measure the liquid and return it to the saucepan. Add half as much sugar as liquid and simmer until syrupy. Add 1 tbsp lemon juice and 4 slices of lemon.
Pour syrup over the figs, chill and serve with cream.
Tangerines in Kirsch
(allow 1 per serving)
Peel tangerines and separate the segments. Arrange in glass serving dish and sprinkle with confectioners’ sugar. Sprinkle with kirsch and refrigerate 2 hours before serving.
Strawberries with Rum Cream
(6 servings)
1 quart whole fresh strawberries, hulled, rinsed and drained
1/2 cup granulated sugar
1 cup heavy cream
1/2 cup grated sweet chocolate
1 tbsp confectioners’ sugar
1 tbsp light rum
Arrange strawberries in serving bowl and sprinkle with granulated sugar. Chill until ready to serve.
Whip cream and fold chocolate and confectioners’ sugar into it. Fold in the rum. Serve the cream with berries.
Cardinal Strawberries
(4 servings)
1 quart fresh strawberries
1/4 cup raspberry jam
2 tbsp sugar
1/4 cup water
1 tbsp kirsch
1/4 cup slivered, blanched almonds
Wash and hull the strawberries.
Combine the jam, sugar and water in a saucepan and simmer about 2 minutes. Add the kirsch and chill.
Arrange the strawberries in 4 individual serving dishes. Pour the chilled raspberry sauce over the fruit and sprinkle with the slivered almonds.
Trifle
RASPBERRY LAYER
1 1/2 cups frozen whole raspberries
3 tablespoons sugar – or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole raspberries
BLACKBERRY LAYER
1 1/2 cups frozen whole blackberries
3 tablespoons sugar – or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole blackberries
LIGHT CUSTARD
4 1/2 cups skim milk
5 eggs
1-cup sugar
1/3-cup cornstarch
4 teaspoons clear vanilla extract OR 2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur
Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds.
Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well
as in assembly of finished Trifle.)
Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup sugar. Sift in cornstarch, and whisk until well blended.
Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and
stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly.
Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1-tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or
one day ahead. Garnish with additional berries and fruit in the center just before serving.
3/4 cup serving
NOTES: Contrary to its humble and unassuming name, “English Trifle,” this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked sponge cake
and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh
or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from
Shakespeare’s King Henry IV that the popular English saying “plentiful as blackberries” is derived.)
Use 3 quart straight-sided Trifle Bowl.
Apple Pudding
½ cup butter, melted
½ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla extract
2 cups chopped, peeled apple
2 tsp ground cinnamon, divided
½ tsp allspice, or ¼ tsp nutmeg
Preheat oven to 375 degrees F (190 degrees C).
In small baking dish, combine butter, vanilla, milk and sugars. Blend in flour, 1 tsp cinnamon, allspice or nutmeg, baking powder, salt until smooth.
In microwave-safe bowl, combine apples mixed with 1 tsp cinnamon. Microwave until apples are soft, 2 to 5 minutes. Mix apples into the batter.
Bake in preheated oven 30 minutes, or until golden.
Serve with ice cream or with a butterscotch or caramel dessert sauce (or combination of both). Heck, don’t worry about the calories!
Apple Pudding II
Batter:
1 cup shortening
½ cup sugar
1 beaten egg
½ cup milk
½ cup pastry flour
2 tsp cinnamon, divided
1/4 tsp nutmeg (optional)
2 tbsp baking powder
¼ tsp salt
½ tsp vanilla
4 good sized apples
Slice peeled apples into a greased bake dish. Sprinkle with 1 tsp cinnamon.
Cream shortening, sugar and egg together, then add milk alternately with sifted dry ingredients. Add vanilla, 1 tsp cinnamon and nutmeg. Spread over apples.
Sauce:
1 cup brown sugar
1 tbsp butter
1 tbsp flour
1/2 tsp vanilla
1½ cups water
Combine all ingredients and boil for 5 minutes. Pour over batter and bake all for 35-40 minutes at 350 degrees F.
Pineapple Casserole
1 (15 oz) can pineapple chunks, in its own juice
1/2 cup sugar
3 Tbsp flour
1 cup grated cheddar cheese
1/2 cup buttery round cracker (Ritz), crushed
(Is about 11-12 crackers)
2 Tbsp melted butter
Preheat oven to 350 degrees. Drain pineapple, reserving 3 Tbsp juice. In a medium mixing bowl, stir together sugar and flour. Add reserved juice, pineapple and cheese; mix well. Put in a one quart lightly greased oven proof dish. Mix crushed crackers with melted butter. Sprinkle on top. Bake for 30 minutes or until golden brown. Serve warm or room temperature. Serves 6
Fruit Dip
1/2 cup sour cream
2 tbsp brown sugar
1-1/2 tsp Grand Marnier liqueur (or other orange-flavoured liqueur)
Stir all 3 ingredients together in bowl. Turn into small serving bowl in center of plate. Makes 1/2 cup. A good combination with strawberries.
1 tbsp contains: 79 calories; 4.3g fat; 1g protein; 15 mg sodium
Fruit Compote
1 can cherry pie filling
1 can mandarin oranges, drained
1 can sliced peaches, drained
1 can crushed pineapple, drained
1 can fruit cocktail, drained
Pour all fruit in a large colander and let set for 10 minutes to drain well. In a large bowl, combine pie filling with fruit and mix well. Refrigerate for several hours to let flavors mingle. Serve with plain cake or just by itself.
For a hot and spicy compote just mix all and put in an oven proof dish and bake at 325 degrees for 15 minutes. Add 1-1 1/2 tsp curry powder and stir well before baking. Serve warm.
Rhubarb Delight
Bottom Layer:
1 cup flour
2 tbsp white sugar
½ cup butter
Filling:
2½ cups rhubarb, cut into 1-inch pieces
3 beaten egg yolks
1½ cups white sugar
1 cup cream or whole milk
2 tbsp flour
Topping:
3 egg whites
6 tbsp white sugar
½ tsp vanilla
Combine ingredients for bottom layer and place in 8x8-inch pan. Combine ingredients for filling, pour onto bottom layer and bake at 400 F for 30 minutes.
For topping, beat egg whites; add sugar and vanilla. Spread on top.
Bake in hot oven until brown.
Strawberry Tartlets
The wonton “cups” can be made in advance. Serves 12 and can easily be doubled.
12 wonton wrappers
3 tbsp butter, melted
1/3 cup packed brown sugar
¾ cup Mascarpone cheese
2 tbsp honey
2 tsp orange juice
3 cups fresh strawberries, sliced
Whipped cream and fresh mint, optional
Brush one side of each wonton wrapper with butter.
Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared-side-up into greased muffin cups.
Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.
In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.
Fresh Fruit Topping
3 oz cream cheese
1 cup strawberry yogurt
1 Tbsp sugar
2 tsp lemon juice
2 cups Cool Whip whipped topping
1/4 tsp almond extract
Blend cream cheese and yogurt. Add sugar, lemon juice and almond extract. Blend in Cool Whip. Refrigerate. Serve on fruit salad.
Yogurt Whip
3/4 cup whipping cream
3/4 cup plain yogurt
2 tsp vanilla
1/4 cup brown sugar
1-1/2 cups approx. crushed strawberries
Whip cream. Add yogurt. Stir in vanilla, brown sugar and strawberries. Serve.
Blend 1 package (250 g) of softened cream cheese with pineapple juice until desired dip consistency is reached; sweeten with granulated sugar or icing sugar.
Serve with assorted fruit dippers.
Makes 1 cup of dip.
Dissolve 1 package (85g) Jell-O Raspberry Jelly Powder in 1 cup of boiling water. Cool.
Add 2 cups vanilla ice cream by spoonfuls, whisking until smooth. Chill 15 minutes, or until mixture is slightly thickened.
Spoon into dessert dishes. Chill until set.
Makes 4 servings.