Hot Milk Sponge Cake with Jersey Fresh Fruit

In a mixer bowl, beat eggs and add sugar gradually. Beat well. Add vanilla. Mix boiled milk and butter with flour and baking powder alternately. Beat well. Place mixture into two greased and floured 8-inch or 9-inch pans (round or square). Bake at 350 degrees for 27-30 minutes. Cool and cover until ready to serve with fresh fruit topping.

Jersey Fresh Fruit Topping

4 cups Jersey Fresh strawberries, blueberries or peaches ½ cup sugar 1 cup water

Place prepared fruit in a large bowl. Make a simple syrup by boiling together: one cup of water with ½ cup of sugar. Boil for 5 minutes. This is equivalent to a light syrup found in canned fruits.* Set aside and allow to cool well. Add syrup to fresh fruit, refrigerate for at least 4 hours. This allows the fruit to release its natural juices into the syrup.

(* If you like your fruit sweeter, use 1 cup of water to 1 cup sugar for heavier syrup. Add fresh fruit topping to slices of cake. This cake absorbs fruit juices very well.)

Contributed by: Judy Harch, Mullica Hill, NJ

Very Blueberry Cobbler

3 TBS unsalted butter, melted ½ cup flour 2 tsp baking powder ½ cup milk

2 cups Jersey Fresh blueberries ¼ cup sugar ½ tsp salt 2 tsp sugar (optional)

Use a 9-inch glass pie plate. Spread melted butter over the bottom. Cover the butter with the blueberries. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt and add milk. When blended, pour the batter over the blueberries. Optional: sprinkle sugar over the batter. Bake 45-50 minutes at 350 degrees or until top is nicely browned. Goes very well with vanilla ice cream.

Contributed by: Richard Fitzgerald, Pennington, NJ