Apricot Cobbler

It’s hard to beat this summery dessert—just add vanilla ice cream!

Ingredients:
F&L cobbler crust mix
¾ cups milk plus 2 tablespoons
4 cups sliced apricots
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the fruit mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.

F&L Summer Fruit Cake

Moist and incredibly flavorful, this summer fruit cake comes together in just minutes!

Ingredients:
F&L summer fruit cake mix
2 eggs
2 cups of summer fruit or berries, diced if needed

Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs, diced fruit or berries, stirring well to combine.

2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.

Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt ⅓ cup butter and ⅓ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.

Peach Cobbler with White Polenta Crust

It’s hard to beat this classic summer dessert—just add vanilla ice cream!

Ingredients:
F&L cobbler crust mix
F&L cherry-almond topping
1 large egg
1¼ cups milk or buttermilk
¼ cup vegetable oil or shortening
4 cups sliced peaches
1 tablespoon lemon juice
1 cup sugar

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, beat the egg in a large bowl and then stir in the F&L cobbler crust mix, milk or buttermilk and vegetable oil or shortening until just combined (batter will be slightly lumpy).

2. In a saucepan, bring sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter and then sprinkle with the cherry-almond topping.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or at room temperature.

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!

archives