Sweet Summer Desserts

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Looking for a way to impress guests at your next barbecue, family reunion or neighborhood potluck? Friends from K's Bakery showed Valley Today's Kristi Larson how to make some sweet treats that will taste great this summer.

Cherry Cobbler
-3 tablespoons butter, melted
-1 cup all-purpose flour
-1/4 teaspoon salt
-1 teaspoon baking powder
-1/2 cup milk
-1 cup white sugar
-1 tablespoon cornstarch
-1 cup boiling water
-3 1/2 cups fresh cherries, pitted
-3/4 cup white sugar

Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.

In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Karen Wills says when making cobbler she makes extra dough to add on top of the fruit mixture. Karen adds this dessert should be served warm with a scoop of ice cream!

Blueberry Bread
-2 eggs
-1 cup white sugar
-1 cup milk
-3 tablespoons vegetable oil
-3 cups all-purpose flour
-1 teaspoon salt
-4 teaspoons baking powder
-1 cup fresh blueberries
-1/2 cup chopped walnuts

Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.

Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.

Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

Jerra Sjolander works beside Karen, and the pair say when using fruit in breads it's best to roll it in flower before folding into the mixture. Flour over something like the blueberries will keep them from sinking to the bottom of the pan while baking.

Blueberry Cheesecake
-1 cup graham cracker crumbs
-2 tablespoons butter, melted
-1 tablespoon sugar
-3 (8 ounce) cream cheese, softened
-1 cup sugar
-3 tablespoons all-purpose flour
-1⁄2 teaspoon salt
-3 eggs
-8 ounces sour cream
-1 teaspoon vanilla extract
-1 teaspoon lemon extract
-2 cups blueberries
-1 cup Cool Whip
-1⁄4 cup sour cream

Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.

Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.

Add sour cream, vanilla and lemon extracts. Gently stir in blueberries. Pour mixture into cooled crust.

Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.

Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.

Karen and Jerra agree it's best to let the cheesecake sit for longer if using the torching technique. Also say when mixing ingredients be sure they are room temperature so no chunks are in the cheesecake.

K's Bakery is located at 2515 University Dr S Ste B. Fargo ND. They are open Tuesday through Friday from 8 a.m.-5 p.m. and Saturday from 8 a.m.-1 p.m. The number is 701-235-5510.