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Sunday, July 24, 2011

Lugnasadh Recipes -- Desserts

Sunday, July 24, 2011
What is more evocative of the Harvest, then fruit cobblers and fruit pies. Taking the bounty of sun-ripened berry bushes and baking them into wonderful desserts. So here are a few recipes, enjoy.

Easy Peach Cobbler courtesy of about.com

  • 1 stick (4 ounces) butter, melted
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 to 4 ripe peaches, peeled, pitted, thinly sliced
  • 1/2 teaspoon cinnamon

Heat oven to 375°.

Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.

Blackberry Pie Recipe courtesy of about.com

  • 1 quart fresh blackberries, washed & drained
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • pastry for 2-crust 9-inch pie
  • 1 tablespoon butter
Roll out half of the pie pastry and line a pie plate, leaving some overhang. Mix blackberries with sugar, salt, and flour. Fill pastry lined pie pan. Dot with butter. Roll out top crust; place carefully over filling and flute edges. Cut 3 or 4 slits in the top. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake 25 minutes longer.
Serves 6 to 8.

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