Category: Desserts

Min Peach Cobblers


Preheat oven to 425° F. Grease a muffin pan.

Melt 4 Tbsp. butter in a saucepan and cream with the brown sugar. Divide evenly into muffin pan. Cover with 2 medium thick slices of drained peaches.

Sift flour, baking powder and salt together. Cut in 4 Tbsp. of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a preheated 425° F. oven for 18 to 20 minutes or until muffins test done. Turn out of pan at once and set on a cooling rack.


4 Tbsp. butter
2/3 C. light brown sugar
24 slices of canned peaches, drained
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
4 Tbsp. vegetable shortening
3/4 C. milk
Lemon Ricotta Dump Cake
This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t tell). It’s a bit like a lemon bar, only super fluffy. Ricotta adds a ton lightness to the custardy base, and the cake topping is crisp and sweet. You can certainly dump all of the ingredients into the baking dish and mix them up in there, but it’s a bit easier to combine them in a big bowl first (it’s just one dirty dish!). Let your baked masterpiece cool completely before scooping it out or cutting into squares.
Being a diabetic, I use STEVIA in place of the sugar and it turned out just great.
Hands-On Time  20 Mins
Total Time  1 Hour 30 Mins
Yield  Serves 12 to 15

How to Make It

Step 1

Preheat oven to 350°F. Lightly grease a 9×13 baking dish with butter or nonstick spray.

Step 2

Make the base: Whisk together eggs and sugar in a large bowl until evenly combined. Add ricotta, lemon zest and juice, cream, flour, and salt and whisk to combine; pour into prepared baking dish.

Step 3

Make the cake mix: Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

Step 4

Bake until cake is puffed and golden brown, 35 to 40 minutes. Cool 30 minutes before serving.


Berry Lush

Courtsey of Betty Crocker


1     pouch (17.5 oz) Betty Crocker™ sugar cookie mix
       Butter and egg called for on cookie mix pouch for drop cookies
1/3  cup butter, melted
1     package (8 oz) cream cheese, softened
1      cup powdered sugar
3/4    cup seedless raspberry jam
1       container (12 oz) Cool Whip™ frozen whipped topping, thawed
3        cups fresh blueberries
2        boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
3      cups cold milk
1      cup fresh raspberries


  • 1     Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool         completely, at least 30 minutes.
  • 2     In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13×9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • 3     In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
  • 4     In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • 5     When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts

Serving Size: 1 Servings
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Apple Butter Muffins


    20 min


    10 min

These muffins will create warm memories of waking up to a taste of autumn flavors.  These homemade muffins, made with apple butter which seems to appear in markets only at this time of year, are sure to be a family favorite.  You can substitute walnuts for the pecans if you choose.


  • 1 3/4 c. whole wheat flour
  • 1/3 c. granulated sugar plus 2 Tbsp. divided
  • 2 tsp. Clabber Girl Baking Powder
  • 1 tsp. apple pie spice
  • 1/4 tsp. salt
  • 1 egg beaten
  • 3/4 c. milk
  • 1/4 c. vegetable oil
  • 1/3 c. apple butter
  • 1/3 c. chopped pecans


Preheat oven to 400° F. Line muffin tin with cupcake liners. Set aside.

In a large mixing bowl combine flour, 1/3 c. sugar, baking powder, apple pie spice, and salt. Make a well in the center of the mix. In a small bowl combine egg, milk, and oil. Add to flour mix and stir just untill moistened (batter should be lumpy).

Spoon a rounded Tbsp. of batter into each prepared muffin cup. Top the batter in each cup with a generous tsp. of apple butter. Add the remaining batter, filling each cup 3/4 full.

Combine pecans and 2 Tbsp. sugar; sprinkle on top of the muffins. Bake in a 400° F oven about 20 minutes or until golden. Remove from pans; serve warm.

Yields: 12 muffins


Photo by Roland Bello

  • Serves 10


  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4 cup unsweetened cocoa powder, plus more for the pan
  • 1 1/4 cups heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 5 large eggs
  • 1 cup granulated sugar
  • 1/2 cup crème fraîche or sour cream
  • 1/4 cup confectioners’ sugar, plus more for dusting


  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
  3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
  4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.

Nutritional Information

Per Serving

  • Calories 530 calories
  • Fat 44 g
  • Sat Fat 26 g
  • Cholesterol 203 mg
  • Sodium 53 mg
  • Protein 6 g
  • Carbohydrate 37 g
  • Sugar 32 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 49 mg


Serves 9
Prep time: 10 minutes
Total time: 3 hours 10 minutes


  • 25 Honey Maid graham crackers (or 10 ounces granola)
  • 12 Tablespoons butter, melted
  • 1/2 cup brown sugar
  • 8 ounces Philadelphia whipped cream cheese (low fat creamed cheese can be used)
  • 1/2 cup sugar or pure maple syrup (I used honey for mine)
  • 1 (8 ounce) container Cool Whip® whipped topping
  • 10 ounces blueberries
  • Nonstick spray


In a blender or food processor, pulse graham crackers until a fine crumb. Transfer to a large bowl and add melted butter and brown sugar. Stir with a fork until well combined. Press half of this crumb mixture into the bottom of an 8×8 pan, sprayed with nonstick spray.

In a stand mixer fitted with a whisk attachment, beat together cream cheese, sugar, and whipped topping until light and fluffy. Fold in blueberries. Spread on top of crust. Sprinkle remaining graham cracker mixture on top and spread evenly across the blueberry filling. Freeze for 3-4 hours or overnight before serving.

 Meringue Ghost Cookies
Makes 12 meringues
preparation 25 minutes
cooking 150 minutes


 3   egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
48 mini chocolate chips


  1. Heat oven to 225° F.
  2. With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.
  3. Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.
  4. Transfer the meringue to a piping bag or resealable plastic freezer bag (snip a ½-inch hole in the bag). Using a circular motion, pipe 2-inch high mounds of the meringue onto the prepared baking sheets, spacing them 1 inch apart. Add the chocolate chips to make the eyes. Bake until firm and dry, 1½ hours to 2 hours. Cool completely on the baking sheets.
Kristen Evans Dittami
August 2013

Nutritional Information

  • Per Serving
  • Calories 31
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 7 mg
  • Protein 0 g
  • Carbohydrate 7 g
  • Sugar 7 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 1 mg


Serves 8


2 cups frozen blueberries (you can use any fruit you choose and canned fruit minus the juice)

1 cup sugar

1/2 cup brown sugar

1 tablespoon of cinnamon

1 large egg

1/2 cup (1 stick) real butter

3 cup self-rising flour

2 cups milk

1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F.

2. Place butter in cast iron skillet and let it melt in the oven. (you can also do it in a 9 x 12 Pyrex dish if you do not have iron skillet)

3. Meanwhile, mix together flour, egg,   sugars, milk, cinnamon and vanilla, the batter should be  easy to pour.  Pour batter into hot dish, over melted butter. Spoon berries (I use frozen blueberries harvested from our bushes earlier in the yea and frozen)  all over  batter until you have some  in every area of the batter.

4. Bake for about 35  to 40 minutes, or until golden brown. Let cool. Serve warm.

Note:  using canned fruit or fresh not frozen  minus juice will cut down baking time by about 15 minutes…each oven is wee bit different and when you put toothpick in middle comes clean and it is golden brown it is ready.  I turn off and let sit in warm oven for 10 minutes after I turn off)


Peach and Blueberry BuckleJens Mortensen
Serves 8| Hands-On Time: 20m| Total Time: 1hr 50m



  1. Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  2. In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
  4. Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.

By Charlyne Mattox , July, 2013

Nutritional Information

  • Per Serving
  • Calories 409
  • Fat 17g
  • Sat Fat 9g
  • Cholesterol 67mg
  • Sodium 285mg
  • Protein 6g
  • Carbohydrate 60g
  • Sugar 35g
  • Fiber 3g
  • Iron 2mg
  • Calcium 84mg
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