Strawberry Cheesecake Lush
Strawberry Cheesecake Lush
Blackberry and Peach Cobbler
Blueberry Pizza
1 package Golden Double Stuff Oreo Cookies 6 tablespoons melted butter 1 cup powdered sugar 1 8-ounce block cream cheese, softened 1 16-ounce container whipped topping 1 8-ounce container whipped topping 2 3.4-ounce packages instant cheesecake pudding mix 3 cups cold milk 4 cups fresh sliced strawberries (I use two 16-ounce containers)
8 ounces melted butter, plus 4 tablespoons 3 cups all-purpose flour 2 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 eggs 1 tablespoon vanilla extract 3 cups sliced peaches 1 cup blackberries
1/2 cups all-purpose flour 1 2 tablespoons sugar 1 cup pecans, chopped 3/4 cup butter, melted 1 8-ounce package cream cheese, softened 2 cups sifted powdered sugar 1 8-ounce container whipped cream 4 cups blueberries 11/3 cups sugar 4 tablespoons cornstarch 4 tablespoons water
Crush cookies, add melted butter and press in 9x13-inch pan. Refrigerate while preparing remaining layers. Beat powdered sugar, cream cheese and 1 cup of whipped topping with a mixer and spread over cookie layer. Mix pudding and 3 cups of milk, add 1 cup of whipped topping to pudding mixture and spread over previous layer. Slice strawberries and spread on top of layers. Cover with remaining whipped topping. Refrigerate until ready to serve.
Preheat oven to 350 degrees. In a 9-inch cast iron skillet, melt four tablespoons butter. In a large bowl, combine the flour, sugar, baking powder and salt and whisk together. Add the eggs, vanilla extract and remaining 8 ounces melted butter. Mix with rubber spatula until all ingredients are combined. Pour the batter into the skillet and top with the fruit. The fruit will be heaping and that is fine. Bake for 45 minutes to one hour, until the batter is completely cooked and has a cake-like consistency. The cobbler can be served warm or at room temperature with whipped cream or ice cream, if desired.
Carol England Joe Wheeler EMC
Bonnie Daugherty McGee Clarke-Washington EMC
Recipe Themes and Deadlines: Aug. Summer Salads Sept. Cheese, please! Oct. Pies
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Combine first three ingredients, add butter and stir until well blended to make crust. Press crust mixture into a 12-inch pizza pan. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Cool crust in pan on a wire rack before beginning the rest of the recipe. Beat cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until smooth; fold in whipped cream. Spread over cooled crust. Whisk together cornstarch and water in a small bowl and set aside. Mash clean blueberries in a medium sauce pan; stir in 1 1/3 cup sugar. Bring to a boil over medium heat; boil two minutes. Stir cornstarch mixture into hot blueberry mixture. Return to a boil, stirring constantly; boil one minute. Cool. Spread over cream cheese mixture. Refrigerate. Rená Smith Tallapoosa River EC
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe. Alabama Living
JUNE 2017 49