Blog Archives

Tapioca with fresh whipped cream

From Natalie:

This is a nice dessert for the family or for a dinner party.  Light and fresh!


  • 3 tbsp. tapioca*
  • 1/3 cup sugar
  • 2 3/4 cups of milk
  • 1 egg, beaten
  • 3 tsp. vanilla
  • 1 cup heavy cream
  • 1 tbsp. confectioners sugar
  • 4 strawberries

Combine the sugar, tapioca,milk and egg in a saucepan and let sit for 5 minutes.

Stir  while cooking on medium heat until the mixture boils.  Take off the heat and stir in 2 tsp. of vanilla.  I thought it would be fun to put the pudding into margarita glasses for a great presentation.  Pour into 4 glasses or small bowls.

For the whipped cream, put one cup of heavy cream into a bowl.  Add 1 tbsp. of confectioners sugar  (more if you like it sweeter) and 1 tsp of vanilla.  Beat with a hand mixer until it forms soft peaks.

Put a dollop of cream onto the pudding and garnish glass or bowl with a strawberry.  Serves 4.


* Tapioca recipe adapted from Kraft Minute Tapioca basic recipe.



From Krisann:

Once again, I have to give credit to my mother for this wonderful cheesecake.  My husband will not order cheesecake out because he doesn’t think any come close to this recipe.  I usually only make this dessert for special occasions, which is why I decided to prepare it for our Beachpeach Celebration Dinner.   You can change-up the fruits that you use to decorate the cake.  I served this cheesecake with some homemade raspberry sauce.  Try this recipe for one of your special occasions.


  • 2 pkgs Nonnis Biscotti original flavor
  • 1 1/2 cups pretzel flats
  • 1 cup pecans
  • 5 TBLS brown sugar
  • 10 TBLS butter melted
  • 1 1/2 tsp cinnamon
  • 3  pkgs of cream cheese
  • 1 1/2 cup sugar
  • 4 eggs
  • 2 cups sour cream
  • 1 cup heavy cream
  • 2 TBLS lemon  juice
  • 1 tsp lemon rind
  • 1/2 tsp vanilla

Preheat oven to 350 degrees.  Place a small oven safe bowl of water in the oven.

Use a food processor to make crumbs with  the biscotti, pretzels and pecans.   Pour into a bowl and add the brown sugar, butter and cinnamon.  Mix together until slightly moist.  Pour the crumbs into a 9 inch springform pan (cover the outside of the pan with foil).    Press the crumbs evenly on the bottom and sides of the pan (go as far up on the pan as you can).  The crust should be firm at this point.

In an electric mixer add softened cream cheese, add in sugar until fluffy.  Add eggs one at a time, beating well.  Beat in remaining ingredients and pour into the crust.  Bake in the oven for 1 hour.  Turn the oven off and leave cheesecake in oven for an additional 1 hour.  Cool on wire rack, remove the foil and loosen the edges.  Once the cheesecake is cool you can decorate.

Raspberry Sauce


  • 1 pint fresh raspberries
  • 1/4 cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 1 cup cold water
  1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.



From a tiny BEACH kitchen:

Instead of polishing off an entire carton of ripe berries at the kitchen counter, you can bake them in a fantastic cobbler to serve up a summery dessert.   You MUST serve this with a generous scoop of vanilla ice cream!  Hot or cold, this cobbler definately has a WOW factor.  A warm sweet flavor with fluffy biscuits on top, made from scratch. 

(Adapted from the July 2011 issue of Bon Appetit)



  • 1/2 cup sugar
  • 1 1/2 TBSP cornstarch
  • 7 cups (2 lbs.) mixed berries


  • 1 1/3 cups unlbeached all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 5 TBSP chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup chilled whole milk plus more for brushing
  • and remember the Vanilla ice cream !

For the filling:

Position a rack in the middle of oven and preheat to 400 degrees.   Whisk sugar and cornstarch together in a large bowl.  Add berries to bowl to coat.   Transfer berry mixture to baking dish (2 qt) about 2″ deep.   Set aside to macerate while making dough.  aka: Let all the flavors in the bowl hang out together for a bit.

For the dough:

Whisk 1 1/3 cups flour and 1/4 cup sugar, baking powder and salt in a medium bowl.  Add butter; using fingertips, rub in butter until coarse meal forms.  Add 1/2 cup milk and stir just until dough forms. 

Gather dough into a ball and transfer to a lightly floured surface.  Gently knead 5 or 6 times, then pat or roll into a 9×6″ rectangle.  Cut dough in half lenghwise, then crosswise 3 times to form 8 rectangles.

Arrange biscuits 1/2″ apart over fruit.  Brush tops lightly with milk and sprinkle with sugar. 

Bake until bubbly and biscuits are cooked through and golden all over.  About 35 minutes.  Let cool 30 minutes.  Serve with vanilla ice cream. 

I made the cobbler ahead and re-warmed it just before serving at 350 degrees for 15 minutes.

%d bloggers like this: