RED WHITE AND BLUE TORTE
She cooks berries in sugar, cornstarch and water, then pours them into a shell. But during summer, when fresh berries are plentiful, Charlene makes a blueberry pie similar to a fresh strawberry pie. She cooks the glaze, not the berries.
"The secret ingredient is the Jell-O," Charlene confides. She simmers sugar, cornstarch and water, then adds a package of Berry Blue Jell-O.
"Then you do it like a strawberry pie - put some glaze in the bottom of the crust, then berries, then glaze, then berries, then glaze on top. I use about four or five cups of berries," she said. "I do the same thing with blackberries, using blackberry Jell-O. The blackberry pie is fantastic."
The fruits of summer - blueberries, strawberries, raspberries and blackberries - add vibrant color and flavor to many desserts. In a recipe from Eagle Brand, a simple cheesecake filling is poured into a baked piecrust, then topped with sliced strawberries and blueberries. Preparation time is about 10 minutes.
Another quick summer dessert is grilled pound cake, topped with fruit. A recipe from "Best Summer Weekends Cookbook" by Jane Rodmell (Cottage Life, $29.95), recommends dipping slices of pound cake in a mixture of egg, milk and orange liqueur (similar to making French toast), then grilling it. Top the grilled slices with warmed strawberries.
If you've got a bit more time, try the show-stopping Red, White and Blueberry Torte from Nestle's. A dense, almost brownie-like chocolate cake studded with chocolate chips is topped with a layer of cream cheese and whipped topping, then berries.
CHARLENE'S FRESH BLUEBERRY PIE
3 heaping teaspoons cornstarch
3/4 cup sugar
1 3/4 cup water
1 small package Berry Blue Jell-O
Baked 9-inch pie shell
4 cups blueberries, washed and dried
Yields 8 servings.
Mix cornstarch and sugar in saucepan. Add water and bring to a boil. When it has thickened, remove from heat. Add Jell-O. Mix and let cool. Spread a layer of glaze in pie shell, then 1/2 the berries, then more glaze, remaining berries, and top with glaze. Refrigerate.
- Charlene Vogley, Pike Township, Ohio.
RED, WHITE AND BLUEBERRY TORTE
3/4 cup granulated sugar
6 tablespoons butter or margarine
1 tablespoon water
1 1/2 cups (9 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels (divided use)
1 teaspoon vanilla extract (divided use)
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) package cream cheese, room temperature
2 tablespoons granulated sugar
1/2 of 8-ounce container frozen light whipped topping, thawed
2 cups sliced strawberries
1/4 cup fresh blueberries
Yields 8 to 10 servings.
Preheat oven to 350 F. Line 9-inch-round cake pan with wax paper; grease paper.
Combine 3/4 cup sugar, butter and water in small, heavy saucepan. Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Add eggs one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining morsels. Pour into prepared cake pan.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper. Turn right side up; cool completely.
Beat cream cheese, 2 tablespoons sugar and remaining vanilla extract in small mixer bowl until creamy. Stir in whipped topping.
Spread cream cheese mixture over torte; top with berries. Refrigerate until ready to serve.
GRILLED POUNDCAKE WITH WARMED STRAWBERRIES
2 cups strawberries, halved or quartered
1/4 cup sugar
1 egg, lightly beaten
2 tablespoons milk
2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
4 (3/4-inch thick) slices poundcake
Whipped cream, to garnish
Yields 4 servings.
Combine berries and sugar in aluminum pie plate. Let stand at room temperature to allow juices to form. Stir occasionally.
Preheat grill on high.
Place pie plate with strawberry mixture on one side of grill to warm. Stir occasionally.
In small, shallow dish, beat together egg, milk and liqueur. Dip each slice of cake into egg mixture, turning to coat both sides thoroughly. Using egg lifter or spatula, place each slice on grill. Turn after 3 or 4 minutes, or when nicely browned, and grill other side. Place each slice on dessert plate and spoon berries on top.
Garnish, if desired, with whipped cream. Serve immediately.
FRESH FRUIT CREAM CHEESE PIE
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
9-inch baked piecrust
Fresh fruit (blueberries, peaches, strawberries, bananas, etc.)
White corn syrup (optional)
Yields 6 to 8 servings.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared piecrust. Chill 3 hours or until set. Arrange fruit on top of pie. Just before serving, brush with corn syrup (optional).
Store leftovers covered in refrigerator.
© Copley News Service
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