Red, White, and Blue Trufle

 

1 box of red velvet cake mix

1 16oz. tub whipped topping

2 pints strawberries, tops removed

 

Bake the red velvet cake mix according to package directions and allow to cool.  Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half the squares of cake.  Using a spatula, spread about a 2 inch layer of whipped topping on top of the cake squares. Layer about 1 ½  pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.  Using a spatula, spread remaining whipped topping over the cakes pieces.  Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Blackberry Cobbler

 

½ cups butter

1  cup white sugar

1  cup self-rising flour

1  cup milk

2  cups fresh blackberries

¼ cups white sugar (for top of cobbler)

 

Melt ½ cup (1 stick) of butter in a microwavable dish.  Measure 1 cup of sugar and pour into a mixing bowl. Take self-rising flour and measure 1 cup; pour into bowl, then whisk in 1 cup of milk. Mix together well.  Pour melted butter into bowl and whisk together.  Butter a baking dish.  Rinse and dry blackberries.  Pour batter into the buttered baking dish.  Sprinkle the 2 cups of blackberries over the batter; distribute evenly.  Sprinkle ¼ cup of sugar over the top.  Bake at 350 degrees for 1 hour.

 

 

Rhubarb Surprise Cake

 

This is an upside-down cake; good for a brunch.

Best served warm. Reheat individual servings in microwave.

 

3 cups rhubarb

1 1/2 cups water

1 cup sugar

1 (3 oz.) pkg strawberry gelatin

1 pkg white cake mix, made according to directions on the box

2 cups mini marshmallows

Bring to a boil rhubarb, water and sugar. Add gelatin and stir

until dissolved. Set aside. Cover bottom of 9 x 13-inch greased

cake pan with marshmallows. Spread cake batter over the

marshmallows. Pour rhubarb mixture on top of cake batter.

Do not stir! Bake at 350 degrees for 40-45 minutes.

Courtesy of Shirley Kendall, Country Classics.

 

 

Why Buy Local?

Buying locally grown foods means that your food is fresher, tastier and more nutritious.  You are also supporting the local economy.  You are building the community and caring for your environment.  You are thinking about the future and your children's future.  Buying locally grown foods increases demand and can help save the farmland and preserve the rural agricultural landscape.