Gourmet Cookie Bouquets Recipe Blog

Archive for July, 2010

Blackberries are another of my favorite summer berries!  Right now they’re pretty plentiful in the grocery store, farmer’s market or maybe even in your own garden!  Below is a wonderfully moist bar recipe that will melt in your mouth!

Ingredients:

Crust:
1 cup all-purpose flour (4.5 oz)
6 tablespoons powdered sugar
1/8 teaspoon salt
3 oz unsalted butter, cold butter, cut up (6 tablespoons)

Filling:
1/4 cup granulated sugar
1/2 tablespoon cornstarch
1 very small pinch salt
2 cups fresh blackberries
1 1/2 teaspoon lemon zest

Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar (or try 1/4 granulated and 2 T. brown)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 oz unsalted butter, cut up, cold (4 tablespoons)
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with foil and spray with cooking spray.
2. Combine flour, powdered sugar and salt in bowl of food processor and pulse to mix. Add butter and pulse until mixture is coarse. Alternatively, mix the dry ingredients in a bowl and cut the butter in with a pastry cutter.
3. Press the mixture into the bottom of the pan and bake until the surface is dry and the edges are browned, about 20-22 minutes. Let cool for 20 minutes before adding filling.
4. Combine the 1/4 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
5. Prepare topping. Combine flour, sugar, cinnamon and salt in food processor bowl. Add butter and vanilla and pulse until mixture is coarse.
6. Spread the filling on the cooled crust. Sprinkle the topping over the filling. The whole thing will look pretty lumpy. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
7. Cool completely on a wire rack before cutting into bars. Makes about 12-16 depending on how you cut them.

Raspberries are another summer berry I absolutely love!

Did you know the health benefits of raspberries?  Not only is it among plant foods with the highest fiber contents known, the raspberry is also a great source for vitamin C and manganese.

This recipe combines fresh raspberries with lemon pie filling for a cool and refreshing creamy treat!

Ingredients:

Crust:

• 1 1/4   cups (about 35) crushed vanilla wafers
• 1/4   cup sugar
• 1/4   cup butter, melted

Filling:

• 1 cup (6 ounces) fresh raspberries (set 12 raspberries aside)
• 1 tablespoon sugar
• 1 pint (2 cups) Heavy Whipping Cream
• 1 teaspoon vanilla
• 1 can lemon pie filling (22 ounces)

Directions:

1. Stir together all crust ingredients in medium bowl. Press onto bottom of 9-inch square pan; set aside.

2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.

3. Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.

Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.
Recipe Credit LandoLakes.com

This week’s recipe again includes delicious strawberries – I can’t get enough!  It is so HOT outside, when I think of a dessert, something frozen is a must!  Here is a delicious frozen strawberry dessert that is a perfect summertime treat!  (Note:  There is no alcohol in this treat).  A salty crust perfectly compliments the sweet and creamy frozen strawberry filling.

Ingredients:

• 1 cup finely crushed pretzels
• 1/4 cup brown sugar
• 1/2 cup finely chopped nuts
• 1/2 cup melted butter
• 1/4 cup lime juice
• 2 Tbsp. orange juice
• 2 Tbsp. lemon juice
• 14 oz. can sweetened condensed milk
• 10 oz. pkg. frozen strawberries in syrup, thawed
• 1 cup whipping cream
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla

Directions:

1. Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of an ungreased 10″ springform pan and chill until firm.

2. Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.

3. In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm.

Have you gone out strawberry picking?  Strawberry pie is a great summer treat!  This recipe goes one step further and turns your strawberry pie into a strawberry cream dream!  Light and refreshing, your friends and family will be asking for the recipe! (That is, if you’re willing to share it!)

Ingredients:

Crust: (a pre-made Oreo crust can also be used)

• 1 cup crushed cream-filled chocolate sandwich cookie

• 1/4 cup sugar

• 1/4 cup butter, melted

Filling:

• 8 ounces cream cheese, softened

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 cup mashed fresh strawberries

• 1 cup heavy whipping cream

• 1/4 cup confectioners’ sugar

Directions:

1. Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
3. Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

Credit: Judith Kapcsos

This is my absolute favorite dessert to make for the 4th of July.  It’s really quite simple, it tastes delicious and the kids can help out!

Strawberries and blueberries are abundant this time of year, and made it easy to create the stars and stripes of our grand flag.

Ingredients:

4 cups fresh strawberries

1 pkg.  (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices

1-1/3 cups blueberries, divided

1 tub  (12 oz.) Cool Whip Whipped Topping, thawed

Directions:

1. Slice 1 cup strawberries; halve remaining strawberries.

2. Cover bottom of 13×9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread Cool Whip over berries.

3. Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.