Mixed Berry Bubble-Up Cobbler

Mixed. Berry 'Bubble Up' Cobbler - My Yellow Farmhouse

I named this recipe ‘Mixed Berry Bubble Up Cobbler’ because the batter ‘bubbles up’ from the bottom to surround the berries in yumminess.

Another great thing about this cobbler is the buttery flour, sugar & cinnamon topping!

I decided upon a mixture of blueberries, raspberries and blackberries, but you can use any mixture you chose,  If you’re really lucky, you just might have some berry bushes in your own backyard. Or have a neighbor who has so many berries ripening at once they tell you to pick all you want, like my neighbor used to do when we lived in Quebec!

Need a take-along dessert for picnics or barbecues?  This cobbler is just the thing,  (Be prepared for people asking you for the recipe.)  Enjoy!

Here I was thinking my name for this recipe was SO original… until I went online and found tons and tons of recipes with the same name!!   ; o )   

INGREDIENTS

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • Mixed berries – 18 oz  (by weight)  blueberries, blackberries & raspberries
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 3 Tb softened butter

DIRECTIONS

Oven at 375 F        Butter a 2 1/2 quart casserole dish        Bake for 1 hour

In a small bowl combine 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt.  Set aside.

In a medium bowl beat together 1/2 cup butter and 1/2 cup sugar until fluffy.  Add 1 egg, 1 cup milk and 1 tsp vanilla – beat until combined.  Add dry ingredients – beat until just combined. Pour batter into a 2 1/2 buttered quart casserole dish.  Spread berries evenly over batter.

Mix together 1/2 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon and 3 Tb softened butter using two knives until mixture is crumbly. Sprinkle over berries.

Bake 1 hour at 375F.  Let cool on a rack for about 15 minutes.  Serve with a scoop of ice cream or some whipped cream  Enjoy!

 

 

Upside Down Cherry Almond Cake

Upside Down Cherry Almond Cake - My Yellow Farmhouse.com

Recipe features a dense German-Style cake which can also be used for Strawberry Shortcake!

As always, I couldn’t wait to finish my photos so I could cut myself a rather huge piece of this cake, loaded with an equally huge amount of whipped cream!!  I highly suggest you do the same… or place a very large scope of vanilla ice cream on top, especially while the cake is still warm!

INGREDIENTS

  • 1 (21 oz). can  cherry pie filling    ++  I like Comstock
  • ¼ cup sliced almonds
  • ¼ cup softened butter
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 tsp. almond flavoring
  • 1½ cups flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 5 Tbs. milk

DIRECTIONS

As I mention at the top of this post, this is a very dense cake which would also be excellent for Strawberry Shortcake etc.

 9” round cake pan, buttered    Oven at 375F       Bake for 20 – 25  minutes

Mix cherry pie filling with ¼ cup sliced almonds in a small bowl. Pour into buttered cake pan.  Set aside.

With mixer on medium, cream 1/4 cup softened butter and 1/3 cup sugar a few minutes until fluffy.  Add 2 large eggs and 1/3 tsp. almond flavoring. Beat for about a minute until well mixed.  Add 4 Tbs. milk, 1½ cups flour, 2 tsp. baking powder and 1/8 tsp.salt.  Start beating with mixer on low, then finish mixing on medium until just blended. ++ Remember to occasionally scrape sides of bowl.

Spoon cake batter over cherries and almonds. (Batter will be thick.) Using a large spoon, drop batter over cherries and almonds.  Spread batter gently with a knife.

Bake at 375F for 20 – 25 minutes, or until toothpick inserted in the center of the cake comes out clean.  ++ No toothpicks? Use a small sharp knife.

Once cake comes out of the oven, place a serving plate on top and – remembering to use pot holders – quickly tip cake over.

A good amount of the cherries & sliced almonds might remain in the pan. Not to worry…. just scope it out with a large spoon and spread on top of the cake.         Enjoy!!

Here’s the recipe which inspired my Upside Down Cherry Almond Cake

https://www.sunnycovechef.com/home/german-cherry-or-apple-cake

German Apple cake

 

Crunchy, Nutty Apple Crisp with a Sprinkling of Bacon

Sprinkling on bits of crispy bacon during the last few minutes of baking is, of course, optional. But it sure is a fun option!  

5-crunchy-nutty-apple-crisp-with-a-sprinkling-of-bacon-my-yellow-farmhouse

I always have such good intentions.  I always buy lots of fruit and I always throw away some of that fruit.  This time I put those soft apples to good use and baked one of my favorite old-fashioned desserts – Apple Crisp.  Sprinkling on bits of crispy bacon towards the end of the baking time gives this dessert an new twist.

You know, I actually prefer eating apple crisp at room temperature, but that didn’t keep me from giving myself a big serving while it was still hot.

Except for coring, peeling and cutting the apples, this dessert takes very little time to prepare.

small red heart

8 – 9 inch square cake pan        Bake at 350F for 30 – 35 minutes

Add chopped, cooked bacon 5 minutes before apple crisp is ready to come out of the oven.

Ingredients

    Apple Filling

  • 7 cups peeled, sliced apples
  • 1/3 cup sugar
  • 1/4 tsp. cinnamon
  • 3 pinches nutmeg
  • 1 Tbs. flour     ++ Flour helps thicken the apple juices
  • 1/4 tsp. salt

    Topping

  • 1/2 cup brown sugar   ++  Just leveled, not ‘packed’    
  • 3/4 cup all-purpose flour
  • 4 Tbs COLD butter, cut into small pieces
  • 2 pinches salt
  • 1/2 cup chopped walnuts or pecans
  • 2 – 3 Tbs. roughly chopped cooked bacon  To be added during last few minutes of baking.

++  As the old expression goes, “Live and Learn’.  I learned that finely chopping the cooked bacon was NOT the way to go, so I recommend doing a rough chop.  Also, it’s better if the bacon is slightly crispy… not super crispy.  

Method

In a large bowl mix 7 cups peeled, sliced apples, 1/3 cup sugar, 1/4 tsp. cinnamon, 3 pinches nutmeg, 1 Tbs. flour and 1/4 tsp. salt.  Pour into a square baking pan.

Place 1/2 cup brown sugar, 3/4 cup all-purpose flour, 4 Tbs cold butter (cut into small pieces) and 2 pinches salt in a medium bowl.  Using a pastry cutter, or two knives, mix ingredients until it resembles coarse crumbs.  Add 1/2 cup chopped walnuts or pecans.  (Do NOT add the bacon!)

Sprinkle crumb mixture evenly over the sliced apples.  Bake at 350F for 30 – 35 minutes.  The apple filling should be bubbling and the topping should be browned.

++ If adding 2 – 3 Tbs. chopped cooked bacon – sprinkle it on 5 minutes before apples crisp is fully cooked.    Enjoy!

6-crunchy-nutty-apple-crisp-with-a-sprinkling-of-bacon-my-yellow-farmhouse

 

Chocolate and Pistachio Swirl Cake

How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’.  Chocolate and Pistachio Swirl Cake  baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the barbecue.

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

new type bundt cake pan
In case you’ve never heard of a bundt pan – here’s an example.

We had a wonderful time the Fourth of July at my cousin’s home on Lake George (Massachusetts), which a small lake and not the big, big Lake George in New York State.  And everyone very much liked what I brought for dessert!

Fourth of July - David's - 2016
Lake George, Massachusetts (USA)  Don’t you just LOVE having friends/family who live on the water AND who own a boat??!!

small red heart

Oven at 350F      

++  13″ x 9″ pan  (buttered & floured) – bake for 35 – 40 mins. 

++ bundt pan (buttered & floured) – bake for 55 – 60 mins.

++  Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean

INGREDIENTS

  • 1 yellow cake mix
  • 1 package instant pistachio pudding
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup oil
  • 4 eggs
  • 3/4 cup chocolate syrup  ++  I use Hershey’s.  Be sure not to buy thick fudge topping.  You want the chocolate syrup used to make chocolate milk.

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.  Pour half the batter into buttered and floured pan.

++  To ‘flour a pan’, put some flour into the buttered pan.  Shake the pan around so that the butter is totally covered with a light coating of flour.  Turn the pan upside and hit the bottom of the pan so the extra flour falls out. 

Mix remaining batter with 3/4 cup chocolate syrup.  Pour batter on top of the pistachio layer.

Bake for 37 – 40 minutes (or so) if using a 13″ x 9″ pan.  (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan.  (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes.  ++  Allowing  the cake to cool thoroughly makes it easier to cut because this cake is very moist.

++  Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer.  

small strainer
Photo courtesy of WebstaurantStore

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

Double Chocolate Black-Bottom Strawberry Pie – If You Love Chocolate Covered Strawberries, You’ll Love This Pie!

Love Chocolate-Dipped Strawberries - Then You'll Love This Pie!
Finished Pie – with a bit of drizzled semisweet chocolate which, I decided, isn’t worth the bother!!   ; o )

strawberries

Double Chocolate Black-Bottom Strawberry Pie is best eaten the day it’s made!

You get a double dose of chocolate in this scrumptious strawberry pie! Your first dose of chocolate begins with a purchased chocolate cookie crust, over which is poured a rich layer of melted chocolate and cream.    

While the chocolate and cream layer is cooling in the fridge you prepare the strawberry glaze.  Once the glaze has cooled a bit you gently mix in the sliced strawberries, pour the pie filling over the chocolate and cream layer and refrigerate for several hours.  It’s doesn’t get much easier – or delicious – than that my friends!

small red heart

1 quart of strawberries = 1 1/2 lbs.    1 pint of strawberries = 3/4 lb. 

Ingredients 

  • 1 purchased chocolate cookie pie crust
  • 2 lbs. strawberries     ++  You’ll need 1/4 cup mashed strawberries for the glaze – – and 4 cups sliced strawberries for the filling.
  • 1/2 cup heavy (whipping) cream
  • 1 cup semisweet chocolate chips

UPDATE:  The ingredients for the glaze – listed below – are half of what I’d posted yesterday because a purchased cookie crust only holds 4 cups of sliced strawberries and a full cup of sugar made the filling overly sweet for my taste.    ; o )

  • 1/4 cup mashed strawberries
  • 1/2 cup sugar
  • 1 1/2 tsp. cornstarch
  • 1/4 cup water   ++ Mixture will be REALLY thick but it will get a bit watered down by the berry juice.  
  • 2 tsps. lemon juice – optional
  • 1 – 2 drops red food coloring – optional

Method

Chocolate & Cream Layer

In a microwave – or small saucepan on top of the stove – heat cream until steaming.  Add chocolate chips.  Let stand for 2 minutes, then whisk until chocolate is melted and mixture is thick.  Spread evenly over bottom of the pie crust.  Refrigerate while you prepare the strawberry glaze.

Strawberry Glaze   

Place in a small saucepan 1/4 cup mashed strawberries, 1/2 cup sugar, 1 1/2 tsp. cornstarch and 1/4 cup water. (Optional 2 tsp. lemon juice and 1 – 2 drops red food coloring.) Boil, stirring occasionally, for about 3 minutes until glaze is very thick and deep red.  Place glaze in a bowl and allow to cool while you slice the strawberries.

Once the strawberry glaze has cooled, gently mix in the sliced strawberries (about 4 cups) and pour into the pie crust.  Chill for several hours. Dollop on lots of whipped cream and enjoy!

Love Chocolate-Dipped Strawberries - Then You'll Love this Strawberry Pie
Start with a chocolate cookie crust.
Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie (2)
Chocolate & Cream Mixture is spread over the chocolate cookie crust.
Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie (3)
You’ll need 1/2 cup mashed strawberries for the glaze.
Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie (4)
Strawberry Glaze – waiting for it to boil.
Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie!
Strawberry Glaze – cooled and ready to mix with the sliced strawberries.
Love Chocolate-Dipped Strawberries - Then You'll Love This Pie!
Finished Pie – with a bit of drizzled semisweet chocolate, which I wouldn’t bother doing again! ; o )

Love Chocolate Covered Strawberries - Then You're Goona Love This Pie!

Coconut Joy Cheesecake Bars with Chocolate Wafer Crust

Believe it or not, I’ve never made a cheesecake… ever!  My sister-in-law Doris makes a killer cheesecake, so I get my ‘cheesecake thrills’ whenever we’re all together.  But when I saw this recipe, I knew just had to make it.  I’m so glad I did because these cheesecake bars taste like a candy bar in cheesecake form.

My Very First Cheesecake Ever is in the oven right now.  It’s gonna be interesting to see if it comes out a bit lopsided.  The kitchen floors here in My Yellow Farmhouse are old and slant down a bit, especially right in the corner where the stove resides.  My Man of All Work (my brother-in-law Mike) did his best to level out the floor, but since I moved here I’ve never baked a cake that was absolutely level.  ++  The cheesecake actually came out level – hurrah!

I recommend baking these cheesecake bars the night before, or early in the morning of the day you plan to serve it because once the cheesecake is cooled completely, it’s refrigerated for 4 hours.  Then a simple creamy chocolatey topping is prepared using chocolate chips and Cool Whip, then toasted almonds and coconut are sprinkled on top.  Yummy!

INGREDIENTS

Chocolate Wafer Crust

  • 1 ¼ cups finely crushed chocolate wafer cookies   ++   About 25 – I used Nabisco ‘Famous Chocolate Wafers. 
  • 2 Tbs. granulated sugar
  • ¼ cup melted butter

Cheesecake Filling

  • 4 packages (8 oz.) cream cheese – SOFTENED
  • 1 cup sugar
  • ½ tsp. vanilla  AND  ½ tsp. almond flavoring
  • ½ cup coconut milk   ++ Due to my broken ankle I accidentally ordered an Almond Milk/Coconut Milk blend to be delivered via Pea Pod …. luckily, it worked great!!
  • 4 eggs

Creamy Chocolatey Topping with Toasted Almonds and Coconut

  • 1/2 cup chocolate chips  ++  I used mini-chocolate chips.  
  • 1 (8 0z.) container of FROZEN whipped topping, such as Cool Whip
  • 2 drops almond extract
  • 1 cup flaked sweetened coconut
  • 1/2 cup sliced almonds  – OR – 1/2 cup almond pieces  ++ I had whole almonds, so I put some in a food bag & ‘smacked them down’ a bit.  ; o )

small red heart

       Line a 10″ x 9″ pan with aluminum foil          Bake at 325F  for 45 minutes

Once cheesecake is fully cooked, turn off oven – leaving door open –  and let cheesecake sit in oven for 20 minutes.

METHOD

In a small bowl, thoroughly mix 1 ¼ cups finely crushed chocolate waferS, 2 Tbs. granulated sugar and ¼ cup melted butter.  Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9” pan, which you’ve covered with aluminum foil – edges hanging over.  ++ This will help will when removing the cheesecake bars.

In a medium bowl, using mixer, thoroughly blend 4 packages (8 oz.) SOFTENED cream cheese, 1 cup sugar, ½ tsp. vanilla  AND  ½ tsp. almond flavoring.  Slowly add in 1/2 cup coconut milk.  ++ Or.. Almond Milk/Coconut Milk Blend.  Add 4 eggs – one at a time, mixing on low until well blended.  Pour over chocolate wafer crust.

Bake at 325F for 45 minutes – or until center is almost set.  Turn off oven.  Open door and leave cheesecake in oven for 20 minutes.  ++ If you’re like me and you’ve never made a cheesecake before, you’ll be pleased to see that, after 20 minutes sitting in the still-warm oven, the center will be fully set!!  Remove cheesecake from oven, place on a cooling rack and cooled completely.   Refrigerate 4 hours – or overnight.

The Finishing Touches — microwave 2 oz. chocolate chips and 1 cup FROZEN whipped topping (such as Cool Whip) in a medium bowl – on high – for 1 minute.  Stir and heat on high for another minute.  ++ The whipped topping will melt down… don’t worry. That’s the way it should be!  Add in 2 drops almond extract. Whisk hot mixture until chocolate chips are completely melted, then mix a bit more until you get a nice dark chocolate color.  Pour over cheesecake and spread evenly. Sprinkle on  1 cup flaked coconut and 1/2 cup almond bits – or sliced almonds. Cut into squares and refrigerate until its time to serve.   Enjoy!

 

Coconut Joy Cheesecake Bars with Chocolate Cookie Crust - myyellowfarmhouse.com
Coconut Joy Cheesecake Bars with Chocolate Cookie Crust