Indulge in fresh produce with these delicious summer recipes

Peaches, blackberries, blueberries and zucchini are all in today’s recipe column. While produce is fresh and in abundance, we just can’t get enough.

All of the recipes today are for sweet treats, except this first recipe for a dip that I am very eager to try. This recipe is served warm and has peaches, bacon and Vidalia onions; doesn’t that sound delicious?

Enjoy all of these recipe and our delicious fresh produce while it lasts.

Peachy Bacon Vidalia Onion Dip

This baked Vidalia Onion Dip with bacon and peaches is your next appetizer hit. Creamy, salty, smoky, with pops of ripe fruit. So easy to make and absolutely delicious.

If you have any leftovers, this dip makes an amazing sourdough grilled cheese!

• 5 strips bacon, finely chopped

• 1 ripe peach, diced

• 1 medium sized Vidalia onion, diced

• 1/2 teaspoon kosher salt

• 1 package cream cheese, softened to room temperature

• 1/2 cup mayonnaise

• 1 1/4 cups shredded white cheddar

• 2 teaspoons poppy seeds

• 5 shakes Tabasco sauce

Crackers for dipping, assorted variety

Sauté bacon on medium heat until crispy. Remove and set aside. Leave one tablespoon bacon fat in the pan and sauté the onion, peach, and salt for four to five minutes to soften a bit. Remove from heat.

In a large bowl, thoroughly mix together remaining ingredients. Add onion mixture and bacon, stir to fully combine.

Put dip into an8-inch square baking pan (cast iron skillet works too) and bake at 375 degrees for 25ish minutes, until bubbly and lightly browned on top. Serve warm with assorted crackers!

Source: www.heartbeetkitchen.com

Zucchini Butterscotch Bars

Ever had a blondie? These taste amazing but just happens to be loaded with zucchini!

• 1 cup butter, room temperature

• 1 3/4 cup brown sugar, packed

• 2 large eggs, room temperature

• 1 teaspoon vanilla

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 1/2 cup finely grated and drained zucchini, packed

• 1 1/2 cups butterscotch morsels

Preheat oven to 350 degrees. Spray a 9-inch-by-13-inch pan with non-stick spray or use the butter and flour method.

In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier. Add the eggs and vanilla to the butter mixture and mix until fully combined, one to two minutes. Scrape down the bowl as needed. Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined. Add in the zucchini and mix on low. It should be a runny mixture. If it appears dry at all, let it sit for five minutes.

Add in 1 cup of butterscotch morsels and stir with a spatula.

Pour the batter into the prepared pan and then top with remaining butterscotch morsels.

Bake for 40 minutes and check for doneness. An inserted toothpick should be removed with a few crumbs on it, but not wet batter. It should appear dark on top and the edges. (This is good!)

Source: www.iambaker.net

Blackberry Slump

While the term “slump” when referencing a dessert might seem a little off, I promise you this blackberry slump is nothing short of comforting and delicious. Similar to a cobbler, a slump is a fruit-based dessert with a biscuit-like topping. Different from a cobbler, a slump is cooked over the stovetop instead of baking in the oven, which really comes in handy during warmer months when turning your oven on is less than ideal. But no peeking! The key to a perfectly steamed slump is leaving the lid on while the topping cooks. And of course, always serve with vanilla ice cream!

Topping:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon kosher salt

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/3 cup cold unsalted butter, cut into cubes

• 1 cup cold buttermilk

Blackberry filling:

• 2 tablespoons cornstarch

• 1/4 cup freshly squeezed lemon juice

• 4 1/2 cups blackberries

• 1/2 - 2/3 cup granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cardamom

• Zest of 1 large lemon

• 2 teaspoons vanilla extract

• Vanilla ice cream, for serving

Note: Use 1/2 cup to 2/3 cup sugar in the blackberry filling, depending on the sweetness of the blackberries and your personal taste.

To prepare the topping, whisk the flour, kosher salt, sugar, baking powder and baking soda together in a medium bowl. Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until pea-sized. Add the buttermilk and gently stir until just combined and a slack dough comes together; be careful not to over mix. Place the dough uncovered in the fridge.

To make the filling, combine the cornstarch and lemon juice in a small bowl or glass measuring cup to make a slurry; set aside. Add the blackberries to a large bowl. Sprinkle the sugar, kosher salt, ground spices, and lemon zest over the berries and gently toss to coat. Pour the cornstarch slurry and vanilla extract over the berries and again gently toss to coat. Set aside for 10 minutes.

Blackberry Slump: Transfer the berries and any released juices into an 11- to 12-inch skillet that has a tight-fitting lid. Bring the berries to a gentle simmer over medium-low heat. Continue to simmer, stirring occasionally, until the berries just begin to soften and the juices thicken slightly, about five minutes. Remove the skillet from the heat.

Drop the chilled dough in heaping spoonfuls, about 2 to 3 tablespoons each, over the berry filling.

Place the lid on the skillet and cook over low heat until the biscuits are cooked through, 18 to 20 minutes. (Make sure you don't take a peek! Be sure to keep the lid on so that the steam can build and cook the biscuits.)

Remove the lid and allow the slump to cool for 10 to 15 minutes before spooning into bowls.

Serve warm with vanilla ice cream.

Source: www.justapinch.com

Blueberry Upside Down Cake

Show-stopping summer recipe with fresh blueberries! Makes two cakes with a simple box cake mix for entertaining and potlucks.

• 1/2 cup salted butter melted, divided

• 1/2 cup sugar, divided

• 2 pints fresh blueberries, divided

• 2 lemons zested, divided

• 1 box yellow or white cake mix, your preference

Preheat oven to 375 degrees.

Grease two 8-inch round cake pans. Pour 1/4 cup butter in each cake pan. Sprinkle with 1/4 cup sugar in each cake pan.

In a bowl, mix blueberries with zest of one lemon. Spread blueberries, evenly, in both cake pans.

Prepare cake mix according to package directions. Stir in zest of one lemon. Spread batter, evenly, in cake pans.

Bake for 30 minutes or until a toothpick comes out of the center of the cake clean. Let cool for 10 minutes before turning upside on a platter.

Serve with whipped cream, if desired.

Notes: This recipe makes two cakes.

Source: www.simplystacie.net

Old Fashioned Peach Cobbler

This is the best and easiest peach cobbler you'll ever make. A slightly crisp cobbler atop juicy peaches in a thick sauce. It's absolutely heavenly!

• 1 stick butter (1/2 cup)

• 1 cup flour

•2 teaspoons baking powder

• 2 cups sugar

• 1 cup milk

• 1-quart peaches with the juice

Slice butter into smaller pieces and melt it in 9-inch-by-13-inch pan while the oven is preheating to 400 degrees.

Stir flour, baking powder, sugar and milk into the melted butter, right in the pan. If peaches are not sliced, slice them before adding. Add peach slices and juice on top. Do not stir in juice. You can sprinkle with a little sugar if desired.

Bake at 400 for 35 minutes or just until golden brown.

Notes: If you don't have a quart of home canned peaches, a 29 ounce can of peaches is a good substitute.

Source: www.adventuresofadiymom.com

Lemon Blueberry Cake Cookies

These lemon blueberry cake cookies are so moist and delicious, made with a homemade lemon cake batter with fresh blueberries, and are topped with a simple glaze.

• 1 cup butter, room temperature

• 4 ounces cream cheese, softened

• 1 cup granulated sugar

• 1 large egg

• 1 1/2 teaspoons lemon zest

• 1 tablespoon fresh lemon juice

• 2 1/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1 cup fresh blueberries

Glaze Drizzle:

• 1/2 cup powdered sugar

• 1 1/2 teaspoons lemon juice

• 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, beat the butter, cream cheese, and sugar together until well incorporated.

Add egg, lemon zest, and lemon juice. Mix well.

Using a separate bowl, whisk together flour and baking powder. Add to the cream cheese mixture and mix well. Gently stir in blueberries. Cover with plastic wrap and chill in the refrigerator for 1 hour.

Roll dough into 1-inch balls and then place on the prepared baking sheet.

Bake for 20 to 24 minutes, remove from the oven, let cool on the baking sheet for five minutes before transferring to a wire cooling rack.

Glaze Drizzle: In a small bowl, add powdered sugar, lemon juice and vanilla. Stir to combine and drizzle or dip the tops of the cookies into the glaze.

Store in an airtight container

Source: www.deliciouslyseasoned.com

Peach Crumb Bars

These Peach Crumb Bars are delicious and full of fresh, juicy peaches.

For The Peach Filling:

• 4 cups fresh peaches, peeled, diced

• 1/3 cup sugar

• 1 tablespoon corn starch

• 2 tablespoons fresh lemon juice

For The Crumb Bars and Topping:

• 3 cups all-purpose flour

• 1/4 cup light brown sugar

• 3/4 cup sugar

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 cup butter

• 1 teaspoon vanilla

• 1 egg

Preheat oven to 375 degrees and right before adding crumb mixture, spray a 9-inch-by-13-inch baking dish with a nonstick cooking spray.

For The Peach Filling: In a medium mixing bowl, whisk sugar and corn starch together. Add diced peaches, zest from lemon and fresh lemon juice. Stir and let sit while making the crumb bars dough, stirring occasionally.

For The Crumb Bars and Topping: In a large mixing bowl, whisk flour, sugar, brown sugar, baking powder, salt and cinnamon together until combined.

Using a pastry blender or a fork, cut butter into flour mixture until crumbly.

In a small bowl, whisk egg and vanilla together and add to flour mixture once butter has been added and mixture is crumbly. Continue using pastry blender until combined.

Remove half of crumb mixture (approximately 3 cups) and press into prepared baking dish.

Stir diced peaches and then add to the top of the crumb mixture.

With the remaining crumb mixture, squeeze with hands to combine as the crumb mixture is added over the peaches.

Place in the oven uncovered and bake for approximately 45 minutes or until crumb topping is slightly browned.

Serve with a big scoop of vanilla ice cream for an extra delicious dessert.

Source: www.deliciouslyseasoned.com/

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake is delicious lemon cake loaded with fresh blueberries, lemon cream cheese filling, streusel crumb topping, and finished off with a sweet glaze.

Streusel Crumb Topping:

• 1 cup all-purpose flour

• 1/4 cup light brown sugar

• 1/4 cup granulated sugar

• Dash of salt

• 6 tablespoons unsalted butter, melted

• 1/3 cup blueberries

Lemon Blueberry Cake Mixture:

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 2 teaspoons baking powder

• 1/2 cup oil

• 1 cup granulated sugar

• 2 eggs plus 1 egg yolk

• 2 tablespoons lemon zest

• 3 tablespoons freshly squeezed lemon juice

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract

• 1 cup sour cream

• 2 cups blueberries

• 1 1/2 tablespoon flour (to toss the blueberries)

Cream Cheese Filling:

• 10 ounces cream cheese, room temperature

• 1/3 cup granulated sugar

• 1 egg white

• 1 teaspoon lemon extract

Glaze:

• 3/4 cup powdered sugar

• 1 1/2 –2 1/2 teaspoons lemon juice (or milk)

Preheat the oven to 350 degrees, grease a 9- or 10-inch springform pan with baking spray, line the bottom with parchment paper, and set aside.

To make the crumb topping, stir together flour, sugar, brown sugar and salt. Add melted butter and whisk with a fork until coarse crumbs form. Place in the fridge until ready to use.

To make the cream cheese filling, mix softened cream cheese, sugar, lemon extract, and egg white just to combine. Set aside.

To make the lemon blueberry cake mixture whisk dry ingredients (flour, baking powder and salt) and set aside.

In a large bowl mix oil, sugar and eggs, lemon zest, vanilla and lemon extract for about two minutes. Add sour cream and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.

Toss blueberries with about 1 1/2 tablespoons flour and fold into the cake mixture, gently, using a rubber spatula.

To assemble the cake, spread about 1/2 of cake mixture into the bottom of prepared pan. Using a spoon dollop the cream cheese mixture over the cake layer, but do not go all the way to the edges. Using the back of the spoon, gently smooth the top. Cover cream cheese filling with cake mixture. The cake batter is thick so it is the best to dollop over the top, and gently spread using the back of the spoon.

Sprinkle streusel crumbs on top and 1/2 cup of blueberries.

Place in preheated oven and bake for about 70 to 90 minutes or until the center has set. Tent the top loosely with aluminum foil if it starts browning too much.

Cool completely in the pan, then remove the ring from the springform pan and transfer on a serving plate.

Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice (or milk). Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over the cake and serve.

Source: www.omgchocolatedesserts.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.