River Cookin' deserts


RASPBERRY BAVARIAN

 4 c. raspberries                    4 tsp. Knox gelatin
3/4 c. superfine sugar                       1/3 c. cold water
2 Tbsp. strained lemon juice                      1 1/2 c. heavy cream
                                                1/4 c. sugar

  Puree and strain raspberries to make 3 cups.  (Save and refrigerate 1 cup of puree mixed with 1/4 cup of sugar for garnish.)  Sprinkle gelatin over water and let soften for 5 minutes.  Heat over very low heat until dissolved.  Add superfine sugar and lemon juice to remaining puree.  Stir in gelatin. Stir over ice water to consistency of egg whites.  Remove from cold water.  Hold at room temperature, not over ice.  Take care as it can get too cold and harden as it sits.  Beat cream until stiff. Whisk some cream into puree to lighten and fold in remaining whipped cream.  Spoon into 1 1/2 quart non-corrosive mold.  Refrigerate covered for about 3 hours.  Un-mold by dipping in hot water.  Garnish with reserved puree.

   Betty Ann Hanauer

 


RHUBARB STRAWBERRY COBBLER

Bobbi Harling

1-1/3 cups sugar
1/3 cup flour
4 cups diced fresh rhubarb (1/2 –inch pieces)
2 cups halved fresh strawberries
2 tbsp. butter, cubed

CRUST:

2 cups flour
½ tsp. salt
2/3 cup vegetable oil
1/3 cup warm water
1 tbsp. milk
1 tbsp. sugar
Vanilla ice cream, optional

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-inch by 2-inch baking dish. Dot with butter.

For crust: Combine the flour and salt; add oil and water. Stir lightly with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-inch by 7-inch rectangle.

Discard top sheet of waxed paper. Invert dough over filling and peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425 degrees for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings

Note: You may adjust the amount of  rhubarb and strawberries to 3 cups each if you like (use a little less sugar if you do.) I think other fruits would work well in this recipe. Just add more or less sugar, depending on sweetness of fruit.

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