Schumacher Dessert Recipes

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Red White and Blueberry Popsicles

Makes 10 Popsicles

Popsicles are the sweetest way to beat the heat of summer. These red, white, and blueberry popsicles make for a tasty snack, holiday highlight, or chilled dessert.

If you're going berry picking with the family, this is a wonderful way to use all your fresh fruit. These popsicles are also a lot healthier than the store bought variety but still incredibly easy and fun to make.

Red Layer Ingredients:

  • 1 brimming cup strawberries, stems removed (you can use frozen, defrosted or fresh)
  • 1 brimming cup raspberries (you can use frozen, defrosted or fresh)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons of honey

White Layer Ingredients:

  • 1 can of unsweetened Thai coconut milk, full fat
  • 3 tablespoons of honey

Blueberry Layer:

  • 2 ½ cups of blueberries (you can use frozen, defrosted or fresh)
  • 2 tablespoons of freshly squeezed lemon juice
  • 3 tablespoons of honey

Make the Red Layer:

You will need a popsicle mold and popsicle sticks to begin. I use a BPA free silicone mold since it is the easiest to remove the finished popsicles from.

To make the red layer, puree the ingredients in a small blender until smooth. I use a magic bullet which is ideal for small batches. A normal blender will work as well, just be sure to pulse until completely smooth. Divide this mixture between your popsicle molds to fill ⅓ of each popsicle.

Be sure to wipe any drips with a wet paper towel as they will show from layer to layer. Freeze the red layer for at least 30 minutes (you need this layer to set fully before adding in your white layer).

Make the White Layer:

To make the white layer, be sure to fully clean your blender first. Next, puree the coconut milk with the honey (be sure to scoop out all the wonderful coconut cream with a spatula). If you have time left for the red layer to set, keep the white mixture in the refrigerator. Cooler fillings set better.

Once the red layer has set, it should feel firm to the touch, pour the white layer evenly between the molds to fill each of the popsicles ⅔ full. Freeze again for at least 30 minutes (you need this layer to set fully before adding in your blue layer).

Make the Blue Layer:

To make the blue layer, be sure to fully clean your blender first. Next, puree the remaining ingredients until smooth. If you have time left for the white layer to set, keep the blue mixture in the refrigerator. Cooler fillings set better. Once the white has set, pour the blue layer to fill the popsicle molds.

Add in your popsicle sticks (trying to keep them as straight as possible). I pushed the popsicle sticks slightly through the white layer as well (it took the slightest amount of force to push).

Freeze the finished popsicles at least 30 minutes or overnight. Remove each one as you’re ready to eat. Enjoy!

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Cherry Cobbler with Sugared Biscuits

Serves 8

This is a heavenly dessert with fluffy, sugared biscuits, juicy sweet cherry filling and creamy vanilla ice cream to tie it all together. Best yet is that as fancy as the dish looks, it is incredibly easy and fast to prepare.

This dessert will make you feel like the ultimate host and the pre-made biscuits will save you an hour of prep time. That's a delicious win for the recipe books!

Ingredients:

  • 4 tablespoons salted butter, divided
  • ½ cup cherry juice (reserve the juice from the defrosted berries)* you can also substitute orange juice
  • 3 tablespoons cornstarch
  • 6 ½ cups pitted dark, sweet cherries (you can use defrosted, frozen or fresh)
  • 6 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • 14 (2" in diameter) premade buttermilk biscuits (it will take less if your biscuits are larger)
  • Turbinado sugar for dusting (also called sugar in the raw or raw cane sugar)
  • Vanilla ice cream for serving

Make It:

Begin by preheating your oven to 400F. Line a large baking sheet with aluminum foil (this makes for easier cleanup if your cherry filling bubbles over).

Add 2 tablespoons of butter to a deep pie pan (the one I used was 10 ½ inches in diameter with 1 ¾ inch sides). If you use a standard pie pan you will have to decrease the filling amount (in this case I would recommend using a rectangular/oval casserole dish that can better accommodate the volume of filling, because it is really tasty and you don’t want to miss out)

Place the casserole dish with butter in the oven to allow the butter to melt (1-2 minutes). Then remove the dish with hot pads and spread butter evenly over the dish with a spatula.

Next, in a large bowl mix cherry juice (or orange juice) with the cornstarch. Whisk until combined then add in the cherries and white sugar. Add in the vanilla extract and cinnamon and toss to mix. Pour this filling into your buttered casserole dish.

Place the casserole dish on the baking sheet with aluminum foil. Bake for 15-20 minutes until the filling is bubbling.

Remove the bubbling filling from the oven using hot pads. Top with the prepared biscuits, spreading them out to touch but not overlap. Melt the remaining butter and brush over the biscuits. Sprinkle the buttered biscuits generously with turbinado sugar and bake for 10-15 minutes until the biscuits are golden brown in color.

Allow to cool then serve warm with vanilla ice cream. Enjoy!

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