Easy but Oh So Delicious Berry Cobbler

1 pkg fresh blackberries from Costco. (large pack clear container in Produce)
1/3 cup flour
1/3 cup sugar
1/3 cube butter
1/3 tsp cinnamon
sprinkle of salt

Wash berries and put in small casserole
Using food processor mix remaining ingredients till crumbly
Sprinkle over berries and bake at 350 degrees for 1 hour
Serve warm with ice cream or cream
Recipe may be doubled

The Ultimate Pie Crust Recipe

Some important rules to follow for this great recipe for flaky, great tasting crust:

1. Keep ingredients well chilled. It will help prevent the butter from mixing uniformly with the flour, so that pockets can form among the flour particles. (translation: flaky crust!)

2. Use a combination of pastry flour and all-purpose flour. Different flours have different amounts of protein (a.k.a. gluten), which forms strands which form layers, which form flakes.

3. Once the butter gets down to pea-sized pieces, use the heel of your hand to smear them into streaks as you mix the dough.

1 3/4 cups pastry flour
1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. sea salt
1 cup (2 sticks unsalted butter, very cold, cut into 1/2 inch pieces
1/2 cup ice-cold water (approx) divided

In the bowl of a food processor fitted with a steel blade, pulse together flours, sugar and salt. Add butter and pulse 2-3 times. Add most of the water and pulse 2-3 times or until butter is in pea-sized pieces. Grab a handful of the dough; if it sticks together turn the dough out onto a lightly floured work surface. If it doesn't stick together, add a bit more water, pulse 2-3 times and test it again.

Grab the dough with both hands and push it into a ball (it may not hold very well? Using the heel of your hand, smear butter into streaks by pushing butter pieces away from you. Do this of a minute or so until the dough is mostly cohesive; it may still be a little crumbly. Divide the dough into 2 balls and wrap them in plastic. Refrigerate 30 minutes before baking (or you may freeze them up to 3 months).

Yield 2 piecrusts

Fresh Fruit Pies

INGREDIENTS

1 (3 ounce) package jello, same flavor as fruit

4 Tablespoons cornstarch

1 cup white sugar

1 cup water

1 cup fresh fruit

1 quart fresh fruit (place in pie crust)

1 9" prepared shortbread crust

DIRECTIONS

In a saucepan combine jello, cornstarch, sugar, 1 cup diced fruit and water. Cook over medium heat, stirring frequently until boiling. Let cool about 5 minutes. 

Place fuit (sliced if necessary) into pie crust. Pour mixture gently over fruit. Chill at least 1 hour uncovered, then cover and store until serving. 

Heavenly Rolls

Sweet Dough Standard Method

Sift together the following ingredients  and let rise 1 hour:

2 cups luke warm milk

1/2 cup sugar

2 Tbsp. yeast

3 cups flour

Add:

2 eggs

1 tsp. salt

2 cups flour

2 Tbsp. butter

Knead well for 10 minutes and let rise 1 more hour.  Roll out dough about 3/8 inch thick into rectangle shape.  Cut rolls with circular cutter and fold in half on cookie sheet to bake.  Let rise till double and bake at 375 degrees for 15 minutes or until golden brown.

For Cinnamon Rolls

After rolling into rectangle shape, spread evenly with butter and desired sugar and cinnamon.  Roll into jelly roll and cut in 1 inch sections with knife, thread or floss.  Set in pan to rise 1 hour and 15 min. at 375 degrees.

Sweet Dough Bread Machine

Place the following ingredients in bread pan and set on dough setting:

1 cup room temp. milk

1 egg

1 Tbsp butter

3 cups flour

1/3 cup sugar

2/3 tsp salt

1 Tbsp. yeast

1 Tbsp. dough enhancer

Follow directions for rolling out and baking after dough cycle is completed.

Glaze

Mix to a thin consistency:

Powdered sugar

Milk

Melted Butter

Vanilla Flavor

Snickerdoodles

Ingredients

1 1/2 cups sugar

1/2 cup butter

1/2 cup shortening

2 eggs

2 3/4 cups all purpose flour

2 tsp cream of tartar

1 tsp. baking soda

1/4 tsp salt

1/4 cup sugar

2 tsp ground cinnamon

Directions

1.  Heat oven to 400 degrees.

2.  Mix sugar, butter, shortening, eggs in large bowl.  Stir in flour, cream of tartar, baking soda and salt.

3.  Shape dough into 1 1/4 inch balls.  Mix 1/4 cup sugar and 2 tsp. ground cinnamon.  Roll balls in cinnamon-sugar mixture.  Place 2 inches apart on ungreased cookie sheet.

4.  Bake 8-10 min. or until set.  Remove from cookie sheet to wire rack.

Leanne's Buttermilk Cornbread

Ingredients

1/4 pound butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 tsp salt.

Directions

1.  Preheat oven to 375 degrees.  Grease 8 inch square pan.

2.  Melt butter in large skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Stir in cornmeal, flour and salt until well blended and few lumps remain.  Pour batter into the prepared pan.

3.  Bake 30-40 minutes or until a toothpick inserted in the center comes out clean.

SPUDNUTS

2 cups mashed potatoes
1 cup water (Slightly Warm)
3/4 cup butter
2 tsp. salt
3 cups milk (Slightly Warm)
2 cups sugar
2 Tbsp. yeast
5 eggs
1 tsp lemon juice
13 cup flour
1 tsp nutmeg

Dissolve yeast in warm water
Mix all ingredients to soft dough
Let rise 2 hours
Roll out and cut
Let rise 2 hours
Fry in 360 degree oil

Note: This makes a huge batch. You may want to half it. Also you can cut down the rise time but placing dough in a slightly warm oven.
Glaze with powdered sugar mixed with milk and vanilla till smooth and runny.

Black Bean Salad

2 cans black beans rinsed and drained
3 cans corn
1 red onion diced (or green onion)
1 red pepper diced
1 med zucchini diced
1 small can sliced olives
2 ripe avocados diced

Dressing
1/2 c olive oil
1/2 bunch cilantro chopped
1 Tbsp sugar
Juice from 6 limes
Fresh ground pepper

Blend in Blender and pour over salad to marinate

Pumpkin Pudding Cake

6 eggs slightly beaten .
1 large can pumpkin
1 ½ c. sugar
1 can evaporated milk .
1 tsp. salt
2 stp. Cinnamon
1 tsp. ginger
½ tsp. cloves

1 cube butter
1 egg
1 yellow cake mix
Nuts (optional)

Mix all but last 4 ingredients till smooth. Pour into 9 x 13 inch pan.

Cut butter into cake mix with pastry blender and add egg . Add chopped nuts if desired. Crumble on top of custard mixture in pan. Bake 350 degrees for 1 hour. Serve warm or chilled with whipped cream.

SALSA

14 cups pureed Tomatoes
3 lg Onions chopped
1 green Pepper chopped
1 ½ cups vinegar
2 Tbsp. Sugar
3 Tbsp. Salt
1 Tbsp. Garlic Powder
½ tsp. Marjoram
1 tsp. Cumin
1 tsp. Oregano
½ cup Parsley
1 Tbsp. ground Red Pepper
Fresh or Dried Cilantro
½ cup Cornstarch

Mix all ingredients except cornstarch in large pan and simmer on stove for about 45 minutes un-
covered. Add cornstarch to enough cold water to make liquid. Stir a few Tbsp. Salsa mixture into paste and then slowly add to remaining salsa stirring to thicken. Salsa may be stored in fridge or canned. To can: Pour salsa into clean pint size jars and seal with new lids. Cover jars with hot water and boil for 35 minutes to seal. Carefully remove and cool.

Scrambled Eggs Made Yesterday

8-9 slices bacon or ¾ lb. sausage
10 oz can golden mushroom soup
1 cup sharp cheese grated
1 cup jack cheese grated
18 eggs slightly beaten
3 Tbsp milk
1 tsp parsley flakes
1/8 tsp pepper
1/2 tsp thyme
½ tsp paprika
1 small can chilies diced
¼ cup chopped green onion
¼ lb. sliced mushrooms
¼ cup green pepper chopped
½ cube butter

1. Fry drain and crumble meat
2. Heat & stir soup till smooth
3. Grate cheese, mix and set aside
4. Beat eggs, milk and spices
5. Sauté vegees in butter till limp
6. Add chilies, eggs and meat
7. Stir & cook till eggs are soft set
8. Layer ½ egg mixture with ½ soup and cheese
9. Repeat egg soup and cheese layer.
10. Cover and refrigerate overnight
11. Bake uncovered in 325 degree oven for 1 hour.

Key Lime Pie

Crust:
2. vanilla wafers finely crushed
1 c. slivered almonds (I crushed these in the food processor too)
1/3 c. butter melted
Mix well and bake at 350 degrees for 10 min.
Filling:
2 3 oz (small) pkg cream cheese
1/4 cup butter softened
1 can sweetened condensed milk
1/2 cup key lime juice
Process cream cheese and butter till fluffy. Add milk and lime juice and processs till well blended. Pour into cooled crust. Cover and refridgerate 4 hours.
Serve with whipped cream.
Yum!