Blackberry Cobbler #2

6 cups Fresh Or Frozen Blackberries
½ cups Plus 4 Tablespoons Sugar
1 Tablespoon Lemon Juice
½ whole Zest Of Lemon
2 cups Flour
¼ teaspoons Salt
1 Tablespoon Baking Powder
¼ cups Crisco (vegetable Shortening)
4 Tablespoons Butter
1 whole Egg
½ cups Milk
Preparation Instructions
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.
Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.
Serve with vanilla ice cream.

Blackberry Cobbler

•1 stick Butter
•1-¼ cup Sugar
•1 cup Self-Rising Flour
•1 cup Milk
•2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Sweet & Sour Apple Dessert

Bottom Layer
2 cups graham wafer crumbs
1/2 cup melted butter
Mix together and press in 9"x 9" dish

Filling:
Mix together:
1 tub sour cream (I used low fat)
1 can of sweetened condensed milk
3 Tbsp lemon juice
Pour the above mixture over bottom layer.

Top with 1 can apple pie filling and sprinkle with cinnamon

Bake at 350 degrees for 15 minutes. Refrigerate for several hours.

Potato-Bacon Torte

Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Ice Cream Maker Vanilla Ice Cream

4 cups (1 quart) half-and-half
14 oz. can Eagle Brand sweetened condensed milk
1 Tbs. vanilla extract

In large bowl, combine ingredients; mix well. Pour into ice cream
freezer container. Freeze according to manufacturer' s instructions.
Return leftovers to freezer.

Fruit Ice Cream:
Reduce half and-half to 3 cups. Add 1 cup pureed or mashed fruit
(bananas, peaches, strawberries, etc.) and few drops food coloring if
desired. Proceed as above.

Creamy Soda Freeze

2 (14 oz.) cans Eagle Brand sweetened condensed milk
2-liter bottle or 5 (12-oz.) cans carbonated beverage, any flavor

In electric ice cream freezer container, combine ingredients; mix
well. Freeze according to manufacturer' s instructions. Store
leftovers in freezer.

Shakes:
In blender container, combine one-half (14-oz.) cans sweetened
condensed milk, 1 (12-oz.) can carbonated beverage and 3 cups ice.
Blend until smooth. Repeat for additional shakes. Store leftovers in
freezer. (Makes 1 or 2 quarts).

Coconut Chocolate Cherry Creams

2-1/2 cups flaked coconut
1 cup (6 oz.) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

1. Place coconut in a blender or food processor; cover and process
until finely chopped. In a microwave or heavy saucepan, melt
chocolate chips and milk. Remove from the heat; stir in powdered
sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate
for 2 hours or until firm. Set remaining coconut aside.
2. Shape chocolate mixture into 1-inch balls; roll in reserved
coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2
hours or until firm. Store in an airtight container in the
refrigerator. Makes about 3 dozen.

Herbed Popcorn

8 cups popped popcorn
2 cups potato sticks
1 cup mixed nuts
1/3 cup butter, melted
1 tsp. dill weed
1 tsp. lemon-pepper seasoning
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder

1. In a large bowl, combine the popcorn, potato sticks and nuts. In a
small bowl, combine the remaining ingredients. Drizzle over popcorn
mixture and toss to coat.
2. Spread into two ungreased 15x10" baking pans. Bake, uncovered, at
250 for 25-30 minutes or until lightly browned, stirring twice. Cool
on a wire rack. Store in an airtight container. Yield: 9 cups.

Easier Than Apple Pie

1 refrigerated pie crust
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 egg white, lightly beaten
1 tsp. sugar for glaze

1. Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
2. Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edges of crust over apples, pleating crust as needed.
Brush crust with egg white; sprinkle with 1 tsp. sugar.
3. Bake at 425 for 20 minutes or until apples are tender. Cool
slightly before serving.

Spicy Pork Chili

1-1/2 lb.s pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tbs. butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 (14-1/2 oz.) cans chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese

In a Dutch oven, cook the pork, onions and celery in butter until meat
is browned. Stir in the beans, broth, water, jalapenos, spices,
garlic, salt, parsley and hot pepper sauce if desired. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours. Uncover; simmer
30-40 minutes longer or until chili reaches desired consistency.
Sprinkle with cheese. Yield: 15 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.

Date Nut Bread

3/4 cup nuts, chopped
1 cup dates, chopped
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
3/4 cup boiling water
2 eggs
1/2 tsp. vanilla
1-1/2 cups flour, sifted
1 cup sugar

Combine the nuts, dates, soda and salt in mixing bowl. Add shortening
and boiling water. Allow the mixture to stand for 15 minutes. Stir
to blend. In another bowl, beat eggs slightly; add vanilla; stir in
sifted flour and sugar - add this to the date mixture. Do not
over-mix. Place in a greased 9x5" loaf pan. Bake 1 hour at 350.
When done, toothpick inserted in center will come out clean. Cool
before removing. Loosen sides with spatula. For perfect slicing,
cool for several hours.

Cheese Grits

Cheese Grits
2/3 cup quick grits
1 cup cheddar cheese, grated
3 eggs

Into 3 cups salted boiling water, pour grits. Stir occasionally.
Cook about 8 minutes. Grate 1 cup cheddar cheese. Add cheese when
you take grits off stove and cheese will melt. Just before serving,
beat 3 eggs well. Add to grits and cheese. Put in greased baking
dish and cook 40 minutes in 350F oven. Serves 6. Sprinkle with
cheese, also.

Bulk Spiced Coffee

12 oz. Folger's instant coffee crystals
4 cups sugar
6 cups powdered nonfat creamer
3/4 tsp. cloves
4 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. nutmeg

Mix all ingredients together well. Store in a tightly covered container.

To serve: Use 4 heaping tsp. to 8-oz. of boiling water

Note: Decaffeinated coffee may be used without affecting flavor.

BLT Dip

1 medium tomato, seeded and chopped, divided
8 oz. pkg. cream cheese, softened
1/2 cup ranch salad dressing
8 bacon strips, cooked and crumbled
1/2 cup finely chopped celery
3 Tbs. chopped onion
1-1/2 tsp. sugar
Assorted crackers or toasted French bread slices

1. Set aside 2 Tbs. tomato for garnish. In a small bowl, combine
cream cheese and salad dressing. Add the bacon, celery, onion, sugar
and remaining tomato; mix well. Cover and refrigerate for at least 1
hour.
2. Garnish with reserve tomato. Serve with assorted crackers or
toasted bread slices. Yield: 2-1/2 cups.

Aunt Lula's Mud Hen Cookies

1/2 cup butter
1 cup sugar
3 eggs, reserve 2 egg whites
1-1/2 cups flour
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 cup nuts, chopped
1 cup brown sugar

1. Heat oven to 350.
2. Mix first 7 ingredients.
3. Spread very thin in a greased 13x9 pan.
4. Sprinkle with chopped nuts
5. Beat egg whites stiff and add brown sugar.
6. Spread over nuts and bake 30 minutes.
7. Cut into squares while hot. Yield: 24 2-inch squares.

Source: Best of the Best from Virginia
"Cooking with Heart in Hand"

Spicy Cinnamon Cake

18 oz. pkg. spice cake mix
1 small pkg. instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 Tbs. sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans

Heat oven to 350. Grease a 10-inch tube pan. Combine cake mix,
pudding, sour cream, eggs, and oil and beat together well. In a
separate bowl, combine sugar, cinnamon and pecans. Pour half of
batter into prepared pan and sprinkle with sugar mixture, reserving a
little to sprinkle on top. Pour the rest of the batter into pan and
sprinkle with the rest of the sugar mixture. Bake 1 hour. Let cool
and remove from pan.

Chocolate Cookie Bark

2 Tbs. peanut butter
1 pkg. (6 squares) Baker's White Chocolate, melted
10 Oreo cookies, crumbled, divided
1 pkg. (8 squares) Baker's semi-sweet chocolate, melted

1. Add peanut butter to white chocolate; stir until well blended.
Stir 1/2 the cookies into each bowl of chocolate.
2. Drop spoonfuls of the chocolate mixtures onto waxed paper-covered
baking sheet, alternating colors of chocolates. Swirl with knife.
3. Refrigerate 1 hour or until firm. Break into pieces.

Cranberry-Kissed Chocolate Cookie Bark:
Omit peanut butter. Prepare chocolate mixture and marbleize as
directed. Immediately sprinkle evenly with 1/4 cup dried cranberries.
Refrigerate at least 1 hour, then break into pieces as directed.

How to Store:
Store in airtight container in refrigerator.

Easy OREO Truffles

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg milk Chocolate or white chocolate alomond bark, melted
various sprinkles

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Scallion Cream Cheese Bites

Makes 12-15

You will need:

• 4 ounces cream cheese, softened
• 1/3 cup chopped green onions (scallions)
• 1/4 teaspoon ground ginger
• kosher salt
• 12 – 15 wonton wrappers
• water for sealing
• oil for frying

1. In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.

2. To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers.

3. Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt if desired. Allow to cool for several minutes. Serve.

If you’re looking for a dip for these, I suggest a little Sweet Thai Chili Sauce or Plum Sauce. Enjoy!

Chai Tea Mix

This Chai Mix is AWESOME!!!! This is definatley keeper...cherie


2 cup nonfat dry milk powder
2 cup powdered non-dairy creamer
2 cup French vanilla flavored powdered non-dairy creamer
3 1/2 cups white sugar
2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon allspice

Directions: 1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. Can also be chilled and served icy cold