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Have a Fruitful Spring!

BLUEBERRY COBBLER
Mėlynių pyragas
3 cups fresh blueberries
½ lemon
1¼ cups sugar
4½ Tbsps. butter, softened
1½ cups all-purpose flour
1½ tsps. baking powder
¾ cup whole milk
1½ cups sugar
¾ tsp. salt
1½ Tbsps. cornstarch
1 pinch ground cinnamon
¾ cup boiling water

Preheat oven to 350°. Lightly grease an 11 x 7-inch baking dish. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1¼ cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly. In a small bowl, stir together 1½ cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish. Bake for 45 minutes in the preheated oven or until golden brown. Serves 8.

CHERRY PUDDING
Vyšnių pudingas
2 cups all-purpose flour
½ tsp. salt
2 tsps. baking powder
1 cup sugar
½ cup butter
1 cup milk
1 tsp. vanilla extract
4 cups pitted sour cherries
½ cup sugar
1¼ cups cherry juice

Preheat oven to 375°. Grease a 10 x 10-inch  baking dish. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir.  Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries. Heat cherry juice  in microwave or in a small saucepan, until just simmering. Sprinkle ½ cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Serves 12.

RHUBARB TORTE
Rubarbarų tortas
Shell:
1 cup all-purpose flour
½ cup margarine
2 Tbsps. confectioners’ sugar
Filling:
1½ cups sugar
3 Tbsps. all-purpose flour
3 egg yolks
1/3 cup milk
3½ cups chopped rhubarb
Spread:
3 egg whites
¼ cup sugar

Preheat oven to 350°. In a large bowl, combine 1 cup flour, margarine and confectioners’ sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9-inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown. In a saucepan, combine 1½ cup sugar, 3 tablespoons flour, egg yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add ¼ cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely. Bake in the preheated oven for 10 to 15 minutes or until golden brown. Serves 8.

BERRY ALMOND CRUNCH CRUMBLE
Pyragas su uogomis ir migdolais
Filling:
8 cups mixed fresh berries (blueberries, raspberries, blackberries, strawberries)
1 Tbsps. quick-cooking tapioca (optional)
2 to 3 Tbsps. sugar, depending upon sweetness of berries
½ tsp. finely grated lemon zest
Crumble topping:
1¾ cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. salt
½ cup melted butter
½ cup finely chopped almonds

Preheat oven to 350°. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into ¼-inch to ½-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Makes 6 servings.

RASPBERRY PUDDING
Aviečių pudingas

2 cups raspberries
1 cup sugar
3 Tbsps. potato starch
3 cups water

Wash berries, pour in water and simmer. Force through sieve, add sugar and bring to a boil. Dissolve potato starch in some of the liquid, add to the rest of the liquid and bring to a boil. Chill and serve.