Tag Archives: Dessert Recipe

Recipe from The Cove Kitchen: Butterscotch Blondies

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Blondies

Butterscotch Blondies
Makes about 24 blondies.

INGREDIENTS

2 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, room temperature
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
2 large eggs
2/3 cup evaporated milk
2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
½ cup chopped pecans or walnuts

DIRECTIONS

Heat oven to 375°F.
Grease a 13”x9”x2” baking pan.
Combine flour, baking powder, and salt. Set aside.
In a mixing bowl, cream butter and sugars until light and fluffy.
Add eggs, one at a time, beating after each addition.
Beat in evaporated milk and vanilla.
Mix in dry ingredients on low speed, just until blended.
Stir in chocolate chips, butterscotch chips, and chopped nuts.
Spread batter in prepared pan and bake for about 25 minutes, or until golden brown and a toothpick comes out almost clean.

Enjoy!

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Enjoy delicious recipes like this on your next stay at The Cove. See a full list of upcoming events at The Cove, or contact our Guest Group department to hold your group retreat at The Cove.

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Recipe from the Cove Kitchen: Blueberry Crumb Bars

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BLUEBERRY CRUMB BARS

Blueberry season is upon us! Go grab your buckets and pick some of those deliciously sun kissed berries for this summer dessert served at The Cove. Let us know how yours turns out!

Blueberry Crumb Bars
Approximately 20 squares

INGREDIENTS

For Blueberry Crumble:
3 cups all purpose flour
½ cup light brown sugar
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
Zest of 1 lemon
8 oz unsalted butter
1 teaspoon vanilla extract
1 egg

For Blueberry Filling:
4 cups frozen blueberries
4 teaspoons cornstarch
¼ cup sugar
Juice of 1 lemon

Directions

Preheat oven to 375 degrees.

Whisk together flour, light brown sugar, sugar, baking powder, salt, and lemon zest in a bowl. Cut in butter in small amounts until mixture forms into small crumbs. Stir in vanilla extract and egg. Press HALF of crumb mixture into the bottom of a greased 9”x13” pan.

Toss all filling ingredients together in a separate bowl and spread over crust. Sprinkle remaining crumble mixture over top of blueberry filling. Bake at 375 degrees for 45-60 minutes until golden brown. Remove from oven and let cool before serving.

Click here for a printable recipe.  

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to hold your group retreat at The Cove.

 

For more Cove recipes, click here.

 

 

Recipe from The Cove Kitchen: Pecan Pie

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Pecan Pie

There is no pie more southern than pecan pie, and this one from our kitchen at The Cove is delightful!  Whip it up for your next family or social gathering and it’s sure to be a big hit.     

Pecan Pie Recipe
Makes one 9-inch pie

INGREDIENTS
⅛ cup unsalted butter
⅓ cup all-purpose flour
¾ cup light brown sugar
2 eggs
¾ cup light corn syrup
⅔ tsp vanilla extract
¼ tsp kosher salt
1 cup pecans, chopped
Reserve some pecan halves (or additional chopped pecans) for topping
1 (9 inch) partially cooked pie crust, frozen

DIRECTIONS
Preheat oven to 300 degrees.

Blend butter and flour together until mixture becomes creamy. Blend sugar into butter/flour mixture. Once combined, beat in eggs, one at a time. Add corn syrup, vanilla and salt to filling. Then stir in one cup chopped pecans. Place pie crust into a 9” round baking dish and pour mixture into pie crust. Add extra pecans for topping. Bake in oven at 300 degrees until set, about 1-1.5 hours. Allow pie to cool to room temperature.

Click here for printable recipe.

Find more recipes from The Cove kitchen.

Enjoy delicious recipes like this on your next stay at The Cove. See a full list of upcoming events, or contact our Guest Group department to hold your group retreat at The Cove.