Ingredients
- Servings: 8
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 4 cups blackberries
- 3/4 cup semisweet chocolate chips
- 1/2 tablespoon lemon juice
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 1 hr
- preheat oven to 425 degrees f (220 degrees c). place one of the pie crusts into the bottom of a 9 inch pie plate.
- in a bowl, mix the sugar, flour, and cinnamon. gently stir in the blackberries and chocolate chips. sprinkle with lemon juice. transfer to the pie crust in the pie plate. place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
- bake 35 minutes in the preheated oven, until top is golden brown. cool slightly before slicing.
Ingredients
- Servings: 32
- 2 1/4 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 cup butter, softened
- 4 eggs
- 1 1/2 cups white sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- mix 2 cups of flour and confectioner's sugar together. cut in the butter or margarine. mix well until the dough resembles pie dough consistency. press the dough into a 9x13 inch baking pan.
- bake 15 to 20 minutes or until golden brown.
- beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. pour the mixture over the baked crust.
- bake the bars another 20 minutes, or until the lemon topping has set. sprinkle with confectioner's sugar when cooled.
Ingredients
- Servings: 1
- 3 tablespoons butter
- 1 cup white sugar
- 1 egg
- 1 1/2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 tablespoon ground cinnamon
- 1 pinch ground mace
- 2 tablespoons distilled white vinegar
- 1/3 cup apple juice
- 1 1/4 cups fresh blackberries
Recipe
- preheat oven to 325 degrees c (165 degrees c). lightly grease one 8x8 inch baking pan.
- in large bowl beat the butter or margarine together until light and fluffy. add the egg and beat well.
- combine the flour, salt, baking soda, cinnamon and mace or nutmeg. add the flour mixture to the sugar mixture and stir to combine. mix in the vinegar and juice. fold in the blackberries.
- pour batter into the prepared pan and bake at 325 degrees f (165 degrees c) for 35 to 40 minutes. let cool in pan and cut into squares.
Ingredients
- Servings: 12
- 2 cups crushed fresh strawberries
- 1 (6 ounce) package strawberry flavored jell-o® mix
- 3 cups miniature marshmallows
- 1 (18 ounce) package yellow cake mix, batter prepared as directed on package
Recipe
Preparation Time: 15 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- preheat an oven to 350 degrees f (175 degrees c).
- spread crushed strawberries on the bottom of a 9x13 inch baking pan. evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- prepare the cake mix as directed on the package, and pour on top of the marshmallows. bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. cool in the pan for 15 minutes. run a knife around the pan to loosen the sides, and turn the cake out a serving tray. store cake in the refrigerator.
Ingredients
- Servings: 2
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 3 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup shortening
- 3/4 cup butter, softened
- 2 cups confectioners' sugar
- 1/8 teaspoon salt
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
Recipe
Preparation Time: 30 mins
Cook Time: 8 mins
Ready Time: 1 hr 10 mins
- preheat oven to 400 degrees f (200 degrees c).
- in a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. mix until smooth using an electric mixer. drop batter by rounded teaspoons ungreased cookie sheets. leave space, and only use a teaspoon; these spread.
- bake in preheated oven for 7 to 8 minutes. remove from pan immediately, and cool on wire rack.
- to make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. beat with mixer until fluffy. spread filling on one cookie, and top with another sandwich style.
Ingredients
- Servings: 1
- 1 (9 inch) unbaked pie crust
- 36 individually wrapped caramels, unwrapped
- 1/4 cup butter
- 1/4 cup milk
- 3/4 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pecan halves
Recipe
Preparation Time: 30 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- preheat oven to 350 degrees f (175 degrees c.) in a saucepan over low heat, combine caramels, butter and milk. cook, stirring frequently, until smooth. remove from heat and set aside.
- in a large bowl, combine sugar, eggs, vanilla and salt. gradually mix in the melted caramel mixture. stir in pecans. pour filling into unbaked pie crust.
- bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. allow to cool until filling is firm.
Ingredients
- Servings: 1
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb, chopped
- 2 pints fresh strawberries
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons white sugar
Recipe
- preheat oven to 400 degrees f (200 degrees c).
- in a large bowl, mix flour and sugar. add strawberries and chopped rhubarb. toss with sugar and flour and let stand for 30 minutes.
- pour filling into pie crust. dot top with butter, and cover with top crust. seal edges of top and bottom crust with water.
- apply yolk to top of pie, using a pastry brush. sprinkle with sugar. cut small holes in top to let steam escape.
- bake at 400 degrees f (200 degrees c), for 35 to 40 minutes, or until bubbly and brown. cool on rack.
