Archives for 2012

With Thanksgiving around the corner,  it is time to put together the final preparations for my Thanksgiving menu.  Sometimes I make a complete meal for two here at home, and other times  I just have to bring a dessert or two over to a family member’s home for the big celebration.  But either way, I can always count on Country Crock to  help make my recipes healthier and  taste great.  Today I’ve got 2 fantastic Thanksgiving desserts that were made using Country Crock.

The first one is a blackberry cobbler.

One of my dad’s favorite desserts is Blackberry Cobbler.  Over the summer, I found this great cobbler recipe that is super easy to make!  I originally brought it to him for Father’s day, and he loved it so much, I told him I would make one for Thanksgiving.

Recipe for Blackberry Cobbler:

Ingredients:

4 cups fresh blackberries

1 tablespoon lemon juice

1 large egg

1 cup sugar

1 cup all-purpose flour

6 tablespoons Country Crock, melted

Directions: Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted Country Crock over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream or ice cream.

And the second recipe I have to share is a pound cake!

When I was a kid, pound cake was always on the Thanksgiving dessert menu!  Pound cakes are perfect for Thanksgiving because, they are simple and they are loved by almost everyone.

Today I enjoy experimenting with different pound cake recipes.  I recently tried out this new pound cake, and again for this recipe I substituted Country Crock for butter.

Recipe for Pound Cake Recipe

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon fine salt

5   eggs

3 cups all-purpose flour, plus more for pan

3 cups sugar

1/2 cups vegetable shortening

1 cup Country Crock

1 cup milk

1 teaspoon vanilla extract

Directions:  Preheat oven to 350 degrees F.  With a mixer, cream Country Crock and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

What’s your favorite Thanksgiving dessert?

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.