Desserts Archives - Page 58 of 60 - Garden Seeds and Honey Bees

Have you picked your Fall producing Raspberries from your Raspberry Bush and they are ready to be eaten or frozen? If so this is a good recipe to use some of them up. Also at the bottom of this post it tells you how to freeze them. I know it’s a simple process but I was freezing some Raspberries anyway so I thought I would add it to this post.

Raspberry Pretzel Dessert Salad:

*Frozen Raspberries
*Blackberries fresh or frozen, for topping

*1 (6 ounce) package Raspberry Jell-O or gelatin dessert

Bring to boil water in Sauce Pan on medium heat and add 2 cups of the boiling water in glass bowl with the Raspberry Jell-O and set aside to dissolve and cool. (Then just before pouring the Jell-O onto Yogurt Cream Cheese mixture add the slightly thawed Raspberries.)

Meanwhile make the Pretzel Crust.

Pretzel Crust:

*2-3 cups Pretzels, crushed into small pieces

In Sauce Pan melt the butter with sugar and bring to a boil on medium heat and then add crushed Pretzels.

* 4 tablespoons Sugar
* 12 tablespoons Butter

Place in 9×13 Baking Dish or two 11″ x 7″ Baking Dishes or two 8×8 Baking Dishes. Spray bottoms of Baking Dishes with Cooking Spray and add put in the Pretzel mixture.

Bake in a 350* F. oven for 7-9 minutes. Remove and allow to cool.

Meanwhile make the Yogurt Cream Cheese Filling.

Yogurt Cream Cheese Filling:

*1 cup Sugar
*1 package 8-ounce Yogurt Cream Cheese or 1/3 less Cream Cheese (Then mix into the whipped topping easier than regular Cream Cheese.)

Cream together the Sugar and Yogurt Cream Cheese. Then fold in Whipped Topping.

* 8 to 16 ounces Whipped Topping, I used only 8 ounces but if you would like the fluffiest filling add the 16 ounces or for an even creamier raspberry pretzel dessert salad: Whip in a bowl with hand mixer on medium speed, 2 cups heavy whipping cream with 6 tablespoons confectioners sugar and 1 teaspoon vanilla until stiff peeks. **Being careful not to over mix and or you will make butter.

After Pretzel Crust is cooled, layer on the Cream Cheese Mixture and then the Raspberry Jell-O mixture and refrigerate until set or overnight.

Recipe and Ingredients Pictures:

Jell-O Topping

Pretzel Crust

Cream Cheese Filling

Pictured is the Cooked and cooled Pretzel Crust and then putting on the Cream Cheese Filling.

Add the fruit to the Jello for the top layer.

If you have fresh raspberries or have some from your garden you can freeze them.

Freezing Fresh Raspberries

Place fresh picked Raspberries in a (single layer works best) in gallon Ziploc Baggie and remove all the air by sucking the air out of the bag with a straw and then freeze them laying raspberries flat in the freezer.

You can use them to make this salad or use again at a later date, also use for smoothies etc…

Enjoy!

Lindy

Have you been wondering what to do with all your pears? These are Bartlett Pears from our garden.
We didn’t get to many pears but I wanted to use them in some way and these are the recipes we came up with.

Pear Bread

Wire Whisk Dry Ingredients in Bowl:

*3 1/2 cups Flour
*1 teaspoon Baking Powder
*1 teaspoon Salt
*1 teaspoon Ground Ginger
*1/2 teaspoon Soda
*1/2 teaspoon Nutmeg

In separate Bowl Mix Wet Ingredients:

*4 eggs, beaten
*1-2 cups Sugar (I only used one cup because I wanted less sugar and I let pears be my Sugar and the bread tasted great!) but if you want a really sweet bread add 2 cups Sugar.
*1/2 cup Lite Olive Oil
*1/2 cup melted Butter
*2 teaspoons Vanilla
*2 cans 15 ounce pears drained and chopped, or I used fresh Pears, pureed them and used 1 cup Puréed Pears. (You could also use 2 cups chopped Fresh Pears.)

Optional: 1/4 teaspoon cinnamon

Combine the dry and wet ingredients and pour bread batter into greased pans.

Spray bread pans with cooking spray, I used 3 medium about 7 1/4 “L. x 3 3/4 “W. 2” H. loaf bread pans or you could use 2 large bread pans.

Bake in 350*F. Oven for about 40 minutes in medium pans adjust for your pan size.

I also thought maybe a cinnamon butter might be a yummy touch to this bread.

Recipe adapted from Bakerette

Fruit Turkey Snack Plate

*1/2 Pear
*small Carrot, for Beak and Legs
*Green Grapes
*Blackberries
*Raspberries
* 2 round Blackberry Seeds off the Fresh Blackberry or small Cloves, for Eyes

You could use some tooth picks or wood skewers for everyone to poke the fruit with to eat. All in all it is just A cute food decoration.

There are of fruit turkeys on Pinterest but this turkey we were able to use most of the fruit out of our garden, Bartlett Pear, Blackberries, and Raspberries.

Enjoy!

Grape Poached Pears

* 4 Pears of your choice, we used Bartlett Pears, skins peeled, and core removed from the Bottom of the Pear using a melon Baller, leaving the top of Pear intact.

Making Sauce In small sauce pan:

* 1-2 cups Concord Grape Juice, we used simmered down Concord Grape Juice from the Concord Grapes from our garden. When adding Pears make sure there is enough Grape Juice to cover all Pears with the sauce. The Concord Grape Juice gives the Pears such a good flavor and color.

* 1 8 ounce bottle Cranberry Juice or more, only if you want to use all Cranberry Juice, you will need a liter bottle of Cranberry Juice and eliminate the Grape Juice.
* 1 teaspoon Lemon Juice
*1 Cinnamon Stick
*2 tablespoons dried Cranberries

Bring the above ingredients to a boil and then add pears and simmer the pears for about 20-30 minutes.

Remove the cooked pears, and simmer down sauce until desired thickness, about ten minutes. Then drizzle Sauce on plated pears.

Serve warm or cold with sauce drizzled over top with a few cranberries and Fresh Mint for garnish. (Refrigerate in air tight container after cooling pears, until ready to use).

Recipe adapted from here

Freezing Puréed Pears

Note: Follow the USU Extensions instructions the link is below if you want to blanch your pears before freezing. I’m going to be baking with mine so I didn’t blanch mine.

*Puree Pears and measure 1 cup for each pint freezer bag
*Freezer Bags
*Permanent Marker
* Straw for removing air from pint freezer bags
*Fresh Lemon Juice, add for freshness about 1 teaspoon per cup

Freeze in freezer until ready to use. (You can use pre-measured Puréed Pears in your next Pear Bread recipe.)

You can find more on freezing or canning pears here