Black Raspberry Cobbler

Ingredients

3 1/2 cups black raspberries, fresh
1 1/4 cup granulated sugar, divided
1 1/2 tsp. corn starch
6 tbsps. butter
2 cups all-purpose flour
1 tsp. salt
2 tsps. baking powder
1 cup milk
sugar for topping

Directions

In a bowl, combine 1/4 cup of the granulated sugar, and the corn starch.

Add the black raspberries and mix to coat.

Transfer the berries to a 9" x 13" greased baking dish.

In another bowl, cream the butter and the remaining sugar.

Add the flour, salt, and the baking powder, alternately with the milk, mixing well to combine.

Spoon the batter over the black raspberries in the baking dish, and use a spatula to make smooth.

Sprinkle a little bit of sugar on top.

Bake at 350 degrees F for 40 - 45 minutes, or until golden brown, and a toothpick inserted into the center comes out clean.

Enjoy your Raspberry Dessert! From the Raspberry Depot

Sue

I'm making this for tomorrow:

Maquechoux

6 ears of corn (frozen kernels)
2 bacon strips
1 large onion, chopped
1 large green pepper. seeded and chopped
2 ripe tomatoes, seeded and chopped 1 tsp. sugar
1/2 c. half and half
1/2 tsp salt
1/4 tsp. pepper

Cut kernels from corn. Saute' bacon crisp. Drain and crumble. Add onion and green pepper to bacon fat. Cook 5 min. Add tomatoes. Sprinkle with sugar. Cook 5 minutes. Stir in corn and cream. Cook and stir occasionally 10 min. Add salt and pepper. Sprinkle with bacon.

That sounds delicious, Sue. Wish we could grow black raspberries here. To buy them at the store--if you can find them--would cost a small fortune. Last time I had them it was such a treat, but I paid $3.99 for 1/2 pint!! That was a while back.

From Kraft Foods/not tried yet.

Smothered Sirloin Steak in Parmesan-Peppercorn Sauce

4 servings

What You Need
1/2 cup KRAFT Light Zesty Italian Dressing, divided
1 boneless beef sirloin steak (1 lb.), well trimmed
1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
4-1/2 tsp. KRAFT Grated Parmesan Cheese
1/4 to 1/2 tsp. black pepper
1 onion, thinly sliced, separated into rings
Make It

POUR 1/4 cup dressing over steak in shallow dish; turn to evenly coat steak. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, Parmesan cheese and pepper. Refrigerate until ready to serve.

HEAT remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.

REMOVE steak from marinade; discard marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160�F). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.
Kraft Kitchens Tips
Choose Your Heat Level
Peppercorn lovers will like the flavor of this creamy sauce when made with 1/2 tsp. pepper.
Food Facts
The fat content of beef depends on the cut. Choose a leaner cut, like sirloin, as a way to enjoy beef in this quick-cooking dish.

One of the three chilled soups I had on cruise

Chilled peach soup
1 cup dry white wine .
1 cup peach schnapps .
1/2 cup sugar .
1 teaspoon chopped fresh mint leaves .
1/2 teaspoon ground cinnamon .
1/4 teaspoon ground nutmeg .
2 cups half-and-half cream .
10 fresh peaches, sliced .

Directions
Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan. .
Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

This is another one I had

Chilled Bing Cherry Soup
Ingredients
4 pounds Bing cherries, washed .
1/2 vanilla bean .
6 ounces candied orange peel or slices .
8 cups white zinfandel, or 6 cups zinfandel and 2 cups water .
Sorbet (lemon or raspberry) or vanilla ice cream or sliced fresh fruit (peaches, plums or nectarines), for serving .
Candied orange peel or biscotti, for optional garnish .
Preparation
1.
Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.
2.
Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.
3.
To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.
YIELD
6 servings

Mmmmm Glenda, those both sound SO good to me! Especially the peach! Unfortunately I know the other half would turn up his nose! Grrrrrr

Since I am a cook in a small town restaurant I will tell you about the soup I made today. There was some leftover Tatortot Hot Dish, and since I dont like to throw anything away with the cost of food being so high. Furst I looked for some beef broth to make it with. I couldnt find any. Then I thought I think this should be a cream soup. I took water and after it came to a boil I added the hambirger and green beans to it. After it came to a boil again I added the tator tots that I had cut in half but I wouldnt have had to do that anyway because they just broke up. Then I added dry creamer to it and a little bit of beef base. One customer came in and Iafter he had eaten it he said "I have never had Cream of Bean soup before but this was really good" I tasted it and it really was good. I always say you can make soup out of anything as long as you can get it to have some flavor.