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:
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
1/2 teaspoon baking powder
1/2 teaspoon fine salt
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.