🍰 Dessert

A sweet finish to the meal

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Blackberry Cobbler Lemonade Pie Red Velvet Cake

Blackberry Cobbler

Filling Ingredients

  • 3–4 cups blackberries
  • ¾ cup sugar (more if berries are bitter)
  • 3–4 T flour

Crust Ingredients

  • 1¾ cups flour
  • 3 T sugar
  • 1½ tsp baking powder
  • ¾ tsp salt
  • ¼ cup shortening
  • ½ cup whipping cream
  • ½ cup buttermilk
  • Melted butter + sugar for topping

Instructions

Preheat oven to 425°F. Mix berries, sugar, and flour in a Dutch oven or 8×8 casserole dish. Make the topping by combining first four dry crust ingredients, then cutting in the shortening with a pastry blender until crumbly. Stir in whipping cream and buttermilk and mix until just blended. Place spoonfuls closely together on top of the berries. Paint with melted butter and a little sugar. Bake uncovered for 30 minutes. Serve with vanilla ice cream or whipped cream — or both.

Lemonade Pie

Ingredients

  • 2 pkgs vanilla pudding mix
  • 6 oz lemonade concentrate
  • 1¾ cups milk
  • 8 oz Cool Whip
  • 1 graham cracker pie crust

Instructions

Whisk first 3 ingredients together, then fold in the Cool Whip. Pour into pie crust, refrigerate, and enjoy.

Note: This one came from David and Sally in Florida.

Red Velvet Cake

Cake Ingredients

  • 2¼ cups all-purpose flour
  • 1½ tsp baking soda
  • Pinch salt
  • 1 cup buttermilk
  • 1 T white vinegar
  • 1 tsp vanilla
  • 2 eggs
  • 2 T natural cocoa powder
  • 2 T red food coloring
  • 1½ sticks unsalted butter, softened
  • 1½ cups granulated sugar

Frosting Ingredients

  • 2 sticks unsalted butter, softened
  • 4 cups confectioners' sugar
  • 16 oz cream cheese, softened
  • 1½ tsp vanilla
  • Pinch salt

Instructions

Cake: Heat oven to 350°F. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk, vinegar, vanilla, and eggs in a large measuring cup. Mix cocoa and food coloring in a small bowl until a paste forms.

Mix butter and sugar on medium speed about 2 minutes until fluffy. Add ⅓ of the flour mixture and mix. Add half the liquids and mix. Add half the remaining dry ingredients and mix. Add remaining liquid and mix. Add last of the dry ingredients and mix. Add cocoa mixture and incorporate. Pour into prepared pans. Bake 25 min., or until a toothpick comes out clean. Allow to cool 10 min. before removing from pans. Let cool at least 30 minutes.

Frosting: Beat butter and sugar on medium-high until fluffy. Add cream cheese. Beat in vanilla. Refrigerate until ready to use.

Variation — Cake Balls: Once the cake is cooled, crumble it (with a little cream cheese frosting for glue) into bite-sized balls and dip into melted dipping chocolate. Refrigerate and enjoy.
Note: This recipe is from Becky's mom. Most people acknowledge it's the best red velvet cake they've ever had.

That's the whole book.

Pull out the table cloth, set the table, call your friends, and enjoy some food.
The longer the meal lasts, the better.


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