Summer Cobblers

I know we are on to picking blackberries right now and they are perfect for my favorite blackberry cobbler!  But, one day in the summer I got lucky enough to have picked cherries, strawberries, and my sister bought me some rhubarb from the farmers market and I made three summer cobblers! One cherry, one strawberry rhubarb, and one with all three!  Delish!! 

My mouth waters looking at these cherries!!!!

Summer Cobbler with all three fruits

Strawberry Rhubarb!

 

 

Summer Cobbler Recipe

4 c. fruit
1 large egg
1 c. sugar
1 c. all-purpose flour
4 Tbsp. butter melted

For this recipe you can use an 8 inch square baking dish, or 6 - 7oz. ramekins.

1. Preheat oven to 375. Place fruit in a lightly greased dish
2. Stir together sugar and flour.  Whisk egg and melted butter and whisk together with sugar and flour.
3. Pour batter over fruit.
4. Bake for 40 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve with ice cream!!

I love summer so much!!!

A sweet twist on Strawberry Shortcake

I know strawberry picking season is over, but these were yummy!

I had seen this on Pinterest, and one day the stars aligned...  (meaning we just picked strawberries and had doughnuts left over from my kids getting them free from Krispy Kreme for awesome report cards.) So, we tried them!  Awesome!!  Though I should have put the cream in the middle like this person did here.  Still fabulous.  I ate two... 

Krispy Kreme Strawberry Shortcake

1.  Cut and slice strawberries and place in a bowl.
2.  Sprinkle them with desired amount of sugar to bring out sweetness and make a little syrupy.
3.  Whip whipping cream with some sugar and vanilla.
4.  Slice doughnut in half.
5.  Load doughnut bottom half with strawberries and cream and top with the other half
6.  Enjoy!

My new favorite way to eat a doughnut!

Strawberry Rhubarb Mini Pies

I actually made these two years ago, and this post has just been in my drafted posts for that long!

This year, we have picked about 120 pounds of strawberries so far. I'm not sure how much we picked last year, but we totally ran out of frozen berries at the beginning of this year some time. So, hopefully we won't run out this year!

With this last picking I thought I would try some new strawberry recipes, and remembered I had this post sitting here, so I might as well publish it! I cut out this recipe in 2011, and I found here online for you.
 

Strawberry Rhubarb Hand Pies
Recipe from Southern Living

• 3/4 cup finely diced fresh strawberries 
• 3/4 cup finely diced rhubarb
• 1 tablespoon cornstarch
• 6 tablespoons sugar, divided 
• 3 teaspoons orange zest, divided 
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, cold 
• 1/4 cup shortening, chilled
• 3 tablespoons ice-cold water
• 3 tablespoons orange juice 
• Parchment paper
• 1 egg yolk, beaten
• 1 tablespoon whipping cream
• Sugar 

Preparation

1. Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 1/2 tsp. orange zest in a small bowl.
2. Preheat oven to 375°. Combine flour, salt, and remaining 1/4 cup sugar in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 tsp. orange zest. Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half.
3.  Roll half of dough to 1/8-inch thickness on a heavily floured surface. (Cover remaining dough with plastic wrap.) Cut with a 2 1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds 2 inches apart on a parchment paper-lined baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water, and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture. (I used my tart press things)
4. Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes.  (The great thing about this recipe, is you could totally prep these a week ahead of time for a gathering and freeze them and then cook them the day of.) 
5. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container up to 2 days.

Enjoy!!!

Strawberry Jam

It's that time of year again!!! Yay for strawberries!

Our freezer jam supply didn't quite make us through the whole year last year, so this time I made more, and I think we'll be okay... 

I picked about 12 pounds of strawberries (the farm I pick at, the people are so nice, they always round down), and made freezer jam out of all of it (minus what the kids and I snacked on...)

The first batch where I was lazy and just smashed the berries with a potato masher

John helped do the second batch where he put the berries in the Magic Bullet, we like smooth jam the best.

Freezer jam is so easy.  If you've never made it, don't be afraid.  It's this simple:

Buy instant pectin and follow the directions on the box, packet, or bottle!  If you want a lower sugar jam, make sure you buy the lower sugar pectin.  If you just add less sugar to the regular recipe, it won't turn out.  My mom tried to do that ages ago and learned her lesson.  That applies to all jam recipes. 

Honestly, I really don't eat it very much, but my kids LOVE it!