Celebrate Summer with Simple Desserts

It’s officially BBQ season and with invites coming in just about every weekend, it’s great to have a few simple recipes in your back pocket. Here are a few easy desserts to whip up for next week’s BBQ!

Cutaway Blueberry Pie

• 5 cups blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1T lemon juice
• 1/4 tsp salt

DIRECTIONS
Make dessert early so your pie cools completely (at least two hours at room temp); that way, when you slice into it, the filling won’t run.

1. Make the filling: In a large bowl, toss 5 cups blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice and 1/4 teaspoon salt.
2. Pour filling into 9-inch pie plate lined with 1 store-bought or homemade piecrust, dot with 3 tablespoons butter, then add top crust; crimp and bake at 400°F on rimmed baking sheet for 1 hour or until bubbling.

Via Good Housekeeping

Blueberry Raspberry Crumb Bars

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup shortening
• 1 egg
• 1/4 teaspoon salt (optional)
• 1 pinch ground cinnamon (optional)
• 4 cups fresh blueberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Image via Broma Bakery

Simple Berry & Vanilla Cream Trifle

• 1 teaspoon vanilla
• 2 cups whole milk 
• 1/2 cup sour cream1
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• 1 lb fresh strawberries, stems removed, sliced
• 1 pint (2 cups) fresh blueberries

DIRECTIONS

1. In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
2.  In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries.
3. Continue with layers until bowl is full. Cover with plastic wrap; refrigerate until ready to serve.

Via Betty Crocker

Nothing makes a dessert better than fresh ingredients from the local farmer’s market. Here’s the schedule for markets in Stamford this summer.

Stamford Downtown (Prospect Street at Latham Park)
Saturdays
June 23 – October 27

Stamford Museum & Nature Center
Sundays, 10 a.m. – 2 p.m.
June 24 – September 30
Free for members & non-members