|
of 28
|
A sugared crispy pastry covers sweet juicy berries in this traditional dessert from the Monte Ne Inn near Rogers, Arkansas.
This easy blender sauce tops ice cream or angel food cake with a gorgeous red berry punch. Look for spreadable fruit in the jam/jelly section of your supermarket. The sauce has just 37 calories for a two-tablespoon serving.
Hopkins, Minnesota, calls itself America's Raspberry Capital and hosts an annual Raspberry Festival -- including a cooking contest. One entry was this recipe for Raspberry Cheesecake Bars, which combines layers of cheesecake and raspberry filling in an almond crust.
This simple, make-ahead dessert is light and colorful. If you're preparing it for a party, save time by using store-bought angel food cake and making the berry fruit spread the day before. You can substitute some of your other favorite fruits in the sauce, if you like.
This quick-and-easy blender drink, from the Michigan Cherry Committee, combines cherries, milk, yogurt, blueberries or raspberries, juice concentrate, honey and vanilla.
Cool tip Blender freeze-ups happen when there's not enough liquid around frozen ingredients. To solve the problem, pour liquids and soft ingredients into the blender first, then add the frozen stuff on top and blend. Still stuck? Pour in some juice or milk, then cover and blend again.
Three popular fruits-- raspberries, blueberries and strawberries-- tuck into this double-crust pie recipe from Covered Bridge Farm near Forest Lake, Minnesota. The colorful filling tastes sweet, with a hint of berry tartness.
This recipe makes an easy, fun layered dessert or breakfast . Use fat-free products for rich taste without extra calories. Layer most ingredients ahead, then add the granola and serve.
Combine raspberries with cake mix and mousse mix for this taste-tempting (and easy) chocolate delight from a Chaska, Minnesota, reader.
This warm, crunch-topped cobbler calls for 3 cups of blueberries, but if you'd like a double-fruit version, reduce the blueberries to 2 cups and add 2 cups fresh or frozen tart cherries.
This easy recipe makes a refreshing dessert-- perfect for a brunch or light dinner. It's also a good make-ahead recipe for entertaining; prepare the sour-cream sauce the day before your party, and then just layer the sauce and fruit in parfait glasses before serving.
Michigan's fruit belt inspired our Cherry-Berry Rich Shortcakes. We played up the sweet cherries grown in the Great Lakes State, along with blueberries and raspberries. A shortcake biscuit base and sweetened whipped cream complete the dessert.
The recipe for this sweet-and-tart dessert comes from berry grower Natura Farms in Forest Lake, Minnesota. "The first time I made this for my family of seven, I doubled the batch, and we had no leftovers!" Natura's Judy Otten says.
Precook the juicy, tart blackberry filling before pouring it in the crust. The streusel topping becomes a crunchy sugar-pecan crown.
Carol Schneider of Wausau, Wisconsin, brought home a blue ribbon when she entered these cookies at the Wisconsin State Fair. The recipe combines white and semisweet chocolate with dried cherries and walnuts.
This recipe earned the title of Grand Champion at the Marshall County Fair's annual Bake-A-Rama in Plymouth, Indiana. It looks great on a serving platter sprinkled with fresh blueberries.
This pie from Achatz Handmade Pie Company in Chesterfield, Michigan (north of Detroit), seems basic only until you try it. Our taste panel praised how the cherryness didn't hide behind other flavors. It even draws an accent from the lemon juice's hint of tartness. A sprinkling of sugar bakes onto the top crust for a sweet crunch.
Blend just four ingredients to create this easy sauce from a Wausau, Wisconsin, reader. Serve over fresh fruit such as raspberries, blueberries or strawberries.
Creamy, crunchy and sweet, this dessert puts a new spin on the traditional strawberry shortcake. The recipe calls for black walnuts, but you can substitute English walnuts, if you like.
A white chocolate mousse filling and crimson cherry pie filling combine for an out-of-this-world pie from the Traverse City, Michigan, festival cookbook, Cherry Creations.
Whipped cream and raspberries crown easy Raspberry Upside-Down Cake, from a Hopkins, Minnesota, reader.
Maraschino cherries and almonds fill this quick bread loaf with color and flavor. It's a favorite from the National Cherry Festival cookbook.
This tender, sweet bread, filled with blueberry spread and drizzled with icing, won best of show at the Marshall County Fair in Plymouth, Indiana. A blueberry baker from Argos, Indiana, entered the treat.
Pound cakes traditionally are made with a pound each of sugar, butter, flour and eggs. This recipe, from Chicago cookbook authors Barry Bluestein and Kevin Morrissey, uses closer to a half-pound of each main ingredient. "We've also added a bit of milk, so the cake is lighter and moister," the authors say.
Bright maraschino cherries, coconut and ginger flavor this biscuitlike scone. Drizzle with icing or top with coarse sugar.
This tangy cobbler is one of the inventive dishes served by The Story Inn, a tin-fronted general store that new constitutes almost the entire town of Story (population: 7) in Brown County, Indiana.
Sweet bread balances tangy cranberries in this winning recipe from the 2009 Wisconsin State Fair. Wrap and store it overnight to make it easier to slice and less crumbly.
Vanilla wafers make instant crusts for these individual cheesecakes. Top with chocolate shavings or small whole or sliced strawberries, if you like.
|
28 of 28
|
Pay $0 for a Full Year! Order NOW and pay nothing for your second year of Midwest Living® Magazine! That's 2 full years(12 issues) issues for just $15.00 (plus $4.97 postage and handling). HURRY this offer won't last! ( U.S. orders only)
