These recipes are published in "A Kansas Compote: Select Fruit Recipes," by the Kansas Fruit Growers Assn. All proceeds from the book benefit the association.
The book can be purchased for $14. For a copy, contact Perry and Laurie Walters, 7379 E. K-16 Highway, McLouth, KS., 66054 or call them at (913) 796-6373.
Cottage Cheesecake with Blackberry Glaze
1 6-ounce package zwieback
1 cup sugar
1/4 cup butter, melted
1 1/2 pounds cottage cheese
1/4 cup flour
1/4 teaspoon salt
6 eggs separated
1 cup sour cream
rind and juice of 1 lemon
Blackberry glaze (recipe follows)
Roll the zwieback and make crumbs. Mix crumbs with 1/4 cup of the sugar and the melted butter. Grease a 9-inch spring form pan and dust the sides with zwieback crumbs; press the remainder of the crumbs onto the bottom of the pan. Bake the crust for 5 minutes in a 325-degree oven. Cool. Press the cottage cheese through a sieve. Add the remaining sugar, except for 2 tablespoons which should be reserved to combine with the egg whites. To the sweetened cottage cheese, add the flour, salt, beaten egg yolks, sour cream, lemon rind and juice. Blend well. Beat the egg whites stiff but not dry, add the remaining 2 tablespoons of sugar, and fold into the cheese mixture. Turn into the zwieback crust and bake for 1 1/2 hours at 325 degrees. Cool in the pan. Spread Blackberry Glaze on top. Chill cheesecake thoroughly before serving. Serves 10-12.
2 cups fresh blackberries
1/3 cup sugar
1 tablespoon lemon juice
1/4 cup water
1 tablespoon cornstarch
Combine blackberries, sugar and lemon juice and place over medium heat. Stir the water into the cornstarch and add to the blackberry mixture, stirring constantly. Continue to stir and cook until the blackberry glaze thickens. Chill before serving as topping. May also be served over custards, plain pies, cakes and crepes.
Blueberry-Almond Coffee Cake
2 3/4 cups plus 2 teaspoons cake flour
2 cups sugar
1/4 teaspoon nutmeg, preferably fresh grated
3 teaspoons lemon zest
2 sticks (8 ounces) unsalted butter -- 4 tablespoons chilled and cut into 1/4 inch bits, 12 tablespoons at room temperature
1/2 cup sliced blanched almonds
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup plain low-fat yogurt
1 1/2 cups frozen blueberries
Preheat oven to 350 degrees. Grease a 13 inch by 9 inch by 12 inch baking pan and set aside. In a small bowl, combine 1/4 cup of the cake flour, 1/2 cup of the sugar, the nutmeg and 1 teaspoon of lemon zest. Cut in the 4 tablespoons chilled butter bits until the mixture resembles coarse crumbs. Add the almonds and toss to coat. Cover the topping and refrigerate. In a medium bowl, sift together the 2 1/2 cups flour and the baking powder and salt. In a large bowl, beat the remaining 12 tablespoons butter at medium speed. Gradually beat in the remaining 1 1/2 cups sugar. Increase the speed to high and whip until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and the remaining 2 teaspoons lemon zest. Reduce speed to low and beat in the flour mixture in three batches, alternating with the yogurt, beginning and ending with the flour. In a medium bowl, toss the frozen blueberries with the remaining 2 teaspoons cake flour. Fold into the batter. Place the batter into the prepared baking pan. Crumble the topping evenly over the batter. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool for 10 minutes, cut into squares. Serve warm. Serves 16.