Summer Sweets

Posted on Jun 28, 2020 in FEATURES

Photo by Alisa Murray

It’s summer, and there’s so much delicious and healthy fruit in season, it’s the perfect time to make fresh desserts filled with nature’s goodness. But what to make? We visited with some local chefs to share their favorite seasonal dessert recipes – just in time for July 4th!

 

 

 

 

 

 

Mixed Berry Cobbler

Mixed Berry Cobbler Chef Daniel Ornales – Ol’ Railroad Cafe

Ingredients:

  • 1 cup of Blueberries
  • 1 cup of sliced Strawberries
  • 1 cup of Blackberries
  • 1 cup of Raspberries
  • 1 tsp of Sugar
  • 1 tsp of Lemon Juice
  • 1 scoop of Blue Bell Ice Cream

Dough Recipe:

  • 1 cup of Flour
  • 1/4 cup of Sugar
  • 1 tsp of Vanilla
  • 1 Pound of Butter  chopped into small cubes

Place all berries and ingredients for cobbler in a large bowl and toss.  Place into small ramekins or large dish. In a separate bowl, add all dry and liquid ingredients and mix with hands. Press butter with the sugar and flour mixture and set on top of ramekin once mixed

Place in the oven at 350 degrees for 15 to 20 minutes; take out and cool. Place a scoop of ice cream and some raspberry sauce on top.

819 2nd Street • Rosenberg, TX 77471 • www.olrailroadcafe.com • To go orders available.

Peach Cheesecake with Berry Compote

Chef Anthonie Dekker – Anthonie’s Market Grill – Ol’ Railroad Cafe

Crust:

In a 10” springform pan, combine 2.5 cups of graham cracker crumbs, 1/2 cup brown sugar, 1/2 cup softened butter, 1 tsp cinnamon and 1/2 cup chopped pecans.  Press onto bottom of pan to form crust.

Combine:

  • 3 lbs of Cream Cheese (at room temperature)
  • 2 cups of Sugar
  • Blend well.

Add:

  • 1 Tablespoon of Vanilla Extract
  • Juice from 2 medium Lemons

Mix well.  Combine and cook 3 cups of peaches with 1/2 cup sugar.  Add to cream cheese mix and fold in.  Pour over crust in springform pan and make level.

Bake at 275 degrees for 1 hour in water bath (1 inch high water).  When done, let chill.

Compote Topping:

Cook 2 cups of blackberries and 1 cup of cherries in 1/2 cup of granulated sugar with 1 tablespoon of butter until sugar is melted. Chill.

To serve, slice cheesecake in to 12 portions and top with whipped cream and fruit compote. Sprinkle with granola cereal to add a bit of crunch.

9108 FM 1489 • Simonton, TX 77476 • www.Anthoniesmarketgrill.com • Curbside pick-up available.