It’s The Berries
July 16, 2010Recipes by Kay Bess, Fayetteville, WV
It’s The Berries
Find fresh berries this summer to forage? Here are a couple of ideas of some tasty dishes that will be sure to please any crowd.
Fresh Berry Cobbler
3/4 c. water, 2 tbsp. cornstarch or flour, 1/2 c. sugar, 3 c. berries. Combine water, cornstarch & sugar. Boil & cook 1 minute. Add berries & remove from heat. Pour into 9 inch pie plate. Top with cobbler, which is 1 c. flour, 1/2 tsp. salt, 1 1/2 tsp. baking powder, 1/3 c. milk, 3 tbsp. oil. Drop over berries, cook at 425 for 30 mins. Serve warm.
West Virginia Cream Cheese Berry Cake:
1/3 cup cream cheese
¾ cup sugar, divided
2 egg whites
1 tsp lemon peel
1 cup flour plus 2 tbsp flour
½ tsp baking soda
1/3 cup sour cream
3 cups fresh mixed berries (can be strawberries, blueberries, raspberries or blackberries)
1 ½ cups whipping cream
Preheat oven to 350 degrees. Beat cream cheese and ½ cup sugar till well blended. Add egg whites and lemon peel. Mix 1 cup four and the soda. Add to cream cheese mixture alternately with sour cream. Beat well.
Spray 9 inch springform pan with Pam. Spread cream cheese mixture in bottom and 1” up sides of pan. Toss 2 cups of berries with ¼ cup sugar and 2 tbsp flour. Spoon over cream cheese.
Bake 40-45 minutes or till toothpick comes out clean. Cool 10 minutes before removing rim of pan. Top with remaining 1 cup berries. Top each slice with fresh whipped cream. Makes 12 servings.
