Spring is in the air! As winter's bluster gives way to calmer breezes and green sprouts poke through the ground, we sense the glory of nature's renewal. And we want to celebrate--to share our own delight in earth's reawakening with those nearest and dearest to us.
Fruit-Filled Crepes
Greet the season with this delectable treat. Feather-light crepes wrap like a hug around a richly delicious fruit-and-cream-cheese filling. Make these crepes for breakfast or dessert using your favorite flavor of pie filling or topping.
Creamy Baked Cheesecake
Treat your loved ones to cheesecake, a perennial favorite. Its light and velvety appearance is especially apropos at springtime, as smooth and unblemished as the world is fresh and new. Cherry pie filling makes a classic topping; try garnishing with jelly beans, chocolate eggs or green-tinted shredded coconut for a seasonal flair.
Blueberry Coffee Cake
Awaken your family or guests to the aroma of freshly-made Blueberry Coffee Cake--it's a special delight if you prepare the dish a night ahead--then all you have to do is wake, bake, serve and enjoy!
Peach Melba Trifle
This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.
Fruit Filled Crepes
2 eggs
1 cup milk
1/2 teaspoon salt
1 cup flour
2 tablespoons melted butter
12 ounces whipped cream cheese
1/3 cup powdered sugar
2 cans (21 ounces) any variety Comstock or Wilderness More Fruit Filling or Topping
Beat eggs in blender until lightly frothy; add milk, salt, flour and melted butter. Blend until smooth. Let stand 5 minutes. Heat a 7-inch crepe pan or non-stick skillet over medium heat, spray with light coating of non stick spray. Pour approximately 1/8 cup of batter in center of pan,* tilt the pan so the batter spreads evenly on bottom of pan. Cook until edges lift easily from pan. Use spatula to flip crepe over; heat one additional minute. Remove from pan, and repeat until all batter is used. Stack crepes between layers of wax paper. Makes 12 crepes. (Crepes can be made the day before and stored in an air tight container in refrigerator.) In small bowl, mix whipped cream cheese and powdered sugar until blended. Spread 2 to 3 tablespoons of cream cheese mixture on to one half of each crepe,** spoon 1/3 cup of canned fruit filling. Fold crepe in quarters. Makes 5 to 6 servings.
*Tip: you may adjust the thinness of the crepes by adding more or less batter to pan. By using blender, you can pour directly from blender into skillet. Remember to lightly spray between each crepe.
**Tip: For a more decorative touch, you can use a decorating bag and pipe the cream cheese mixture into the folds of the crepe.
Blueberry Coffee Cake
1 cup margarine, softened
1 1/2 cups sugar
2 eggs
1 cup no-fat sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 can (21 ounces) Comstock or Wilderness More Fruit Blueberry Fruit Filling or Topping
Cake Topping:
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
Preheat oven to 350 F. In large mixing bowl, combine margarine, sugar, eggs, sour cream and vanilla. Mix until well blended. Add flour, baking powder and salt; mix just until combined. Spread half of batter in the bottom of a greased 9- by 13-inch pan. Top with blueberry fruit filling and then remaining batter. For topping: In small bowl, combine sugar, brown sugar and cinnamon; sprinkle over top of coffee cake. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares. Makes 20 servings. Prep time: 25 minutes.
Creamy Baked Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
3 eggs
1/4 cup lemon juice
1 (8-ounce) container sour cream, at room temperature
1 (21-ounce) can Comstock or Wilderness Cherry Pie Filling or Topping
Preheat oven to 300 F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with canned cherry pie filling or topping. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake. Prep time: 20 minutes.
Tip: For New York Style Cheesecake: Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.
Peach Melba Trifle
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can Comstock or Wilderness More Fruit Peach Pie Filling or Topping
2 cups raspberries
In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries. Cover and chill at least 2 hours. Store leftovers covered in refrigerator. Makes 8 to 10 servings. Prep time: 30 minutes.
Comstock and Wilderness pie fillings have earned the ChefsBest Award for Best Taste.
The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.
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