Oh, Yeah... Desserts!

No introduction is necessary when it comes to desserts. Just enjoy these refreshing fruit delights!

Fresh Berry Bread Pudding
Yield: 6 servings

5 cups French bread, cubed
3 large eggs
1 1/4 cups sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
2 Tbsp. unsalted butter
2 cups skim milk
1 1/2 cups fresh blackberries
1 tsp. grated lemon zest
ice cream or whipped cream, optional garnish

1. Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time.
2. Cut bread into cubes and set aside.
3. In a large bowl, beat the eggs until frothy, about 3 minutes.
4. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended.
5. Add milk, then stir in blackberries and lemon zest.
6. Add bread cubes and toss until mixed well.
7. Let rest for about 45 minutes, patting the bread down into the liquid occasionally.
8. Transfer bread and egg mixture to a seasoned cast-iron skillet.
9. Cover bottom of skillet with foil to protect it from soot.
10. Place pan in center of cooking grate and grill over indirect medium heat for 50 to 60 minutes, or until top is well-browned and puffy.
11. Slice and serve warm, with ice cream or whipped cream, if desired.

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Aretha Franklin's Peach Cobbler
Recipe adapted from Aretha Franklin by Food Network Kitchens.
8 Servings

10 (8 1/2-ounce) cans sliced peaches, drained
2 sticks unsalted butter, divided, 1 stick cut into small pieces
1 cup sugar, plus 1/4 cup
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/2 cup plain bread crumbs
2 store-bought refrigerated pie dough
1/4 cup all-purpose flour
Canola oil spray
1 pint vanilla ice cream, for serving

Preheat the oven to 350 degrees F.
In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, the cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

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My My’s Strawberry Layer Cake
From Patty Pinner’s cookbook, Sweets: Soul Food Desserts and
Makes one 8-inch cake

For the cake:
1 (18.5 oz.) box white cake mix (without pudding)
1 (3 oz.) package strawberry Jell-O
1 Tbs. self-rising flour
4 tsp. granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/2 of a 10-oz. package of frozen strawberries, thawed and well-drained (reserving all the juice and the remaining berries)

For strawberry frosting:
Reserved strawberries and juice, above
2 (1 lb.) boxes confectioners' sugar, sifted
1/2 cup (1 stick) unsalted butter
Red food coloring (optional)

1. Preheat the oven to 350 degrees.
2. Grease and lightly flour three 8-inch round cake pans. Set them aside.
3. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well.
4. Divide the batter evenly into the prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans.
6. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes.
7. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
8. To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended.
9. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting.

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