The 7 Absolute Best Recipes From The 60’s
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7 classic dessert recipes, apple crumble pie, Argo cornstarch, baking powder, baking soda, barilla pasta, berry crumble, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate cheesecake bites, Clabber Girl, College Inn, Cool Whip, creamy orange fruit salad, crock pot, crullers, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, orange soda bundt cake, Pam Cooking Spray, peach pie, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
7 Classic Dessert Recipes, #2
One spoonful of this dessert and you’ll be hooked forever! This recipe is a beautiful combination of blueberries, raspberries and cherries, mixed with a bit of brown sugar.
You know it’s going to be delicious just by looking at those ingredients, right? Don’t worry if you don’t have the exact same berries at hand. I used cranberries, strawberries and red currants, since that’s what I happened to have at the moment. It turned out awesome! Serve with some of your favorite ice cream and you’ll get a dessert to die for!
Ingredients
Filling:
2 cups blueberries
2 cups raspberries
2 cups cherries
½ cup Domino brown sugar
1 ½ Tbsp Argo cornstarch
1 Tbsp fresh lemon juice
Topping:
½ cup Gold Medal flour
½ cup packed brown sugar
½ cup oats
¾ teaspoon ground cinnamon
6 Tbsp Land O’ Lakes unsalted butter, softened
Instructions:
Preheat oven to 375 F.
Combine all the berries, sugar, cornstarch, lemon juice, and salt in a bowl. Give it a good stir. Transfer to an 8″ (or 9″) square baking dish.
In a separate bowl, add flour, sugar, oats, cinnamon and butter. Blend mixture until coarse and then squeeze topping pieces together into clumps and pour over the berry filling.
Bake in the preheated oven for about 1 hour, until bubbling in center and brown on top. Transfer to a wire rack. Let cool for at least 15 minutes before serving.
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Quick tip: Try serving this with vanilla pudding!