Blueberry cake cobbler and Caramelized Almond Raspberry Brie Recipe

Blueberry Cake Cobbler Recipe

1/4 pound (1 stick) unsalted butter

2 pints blackberries

1 cup granulated sugar, plus about 2 tablespoons, divided

2 teaspoons baking powder

1 cup all-purpose flour

1 cup milk

Put the butter in a deep dish at least 9 inches in diameter. Place the dish in a cold oven and preheat to 350 degrees F. Place the blackberries in a bowl and toss with 2 tablespoons sugar. Let stand.

Sift baking powder and flour into a mixing bowl. Add sugar and milk and stir until blended to make a thin batter. When the butter is melted and the oven is hot, pour the batter all at once into the dish.

Pour fruit and any accumulated juice in the center of batter. Return the dish to the oven.

Bake about 1 hour, until the top is golden brown and a cake tester or wooden pick comes out clean.

Serve warm or at room temperature.

Serves 8.

Caramelized Almond Raspberry Brie Recipe

Source: Wisconsin Milk Marketing Board

1 (15 ounce) wheel Wisconsin brie cheese, chilled

2 tablespoons red raspberry jam

2 tablespoons brown sugar

1 tablespoon honey

1/4 cup sliced almonds

Brown sugar (for topping)

Sliced almonds (for topping)

Wafer or shortbread cookies

Slice brie in half horizontally. Place bottom half of brie on 10 x 15-inch jellyroll pan.

Combine jam, brown sugar, honey and almonds; spread over cut side of brie. Replace top half of brie, rind side up. Sprinkle with brown sugar and almonds.

Bake at 375 degrees F for 10 to12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until brie is bubbly and almonds are caramelized.

Serve with cookies.

Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.

Serves: 4 to 6