BlackBerry Cobbler

Ingredients:

2 1/2 cups fresh (or frozen, thawed & drained) blackberries
1 cup sugar
1 cup all purpose flour
2 teaspoons baking POWDER - not soda!
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
Ice cream

Directions:


In a medium bowl stir together the blackberries & sugar.

Set aside for roughly 20 minutes, until it starts to get juicy with the blackberry syrup.

In a large bowl stir together the flour, baking powder, salt, & milk - GENTLY stir in the melted butter until all is blended.


Spread the batter mixture into the bottom of an 8x8 (preferably glass) baking pan.

Spoon the blackberries over the top of the batter.


Bake 45-55 minutes in a 375° oven - the key to knowing when it's ready is the dough will be on top & a lovely golden color.


Serve warm with the ice cream (or whipped cream if you so desire!) (Yea, I'm out of ice cream & wasn't going to wait on any to get here, it was still yummy!)

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Taffy Apples

Ingredients:

• 1 cup Sugar
• 1 cup Brown Sugar
• 1/2 cup water
• 1/2 cup vinegar
• Rosy Red apples, free from blemishes
• Thick Skewers

(not terribly sure how many apples this recipe will coat)

Stick each apple with a stick or skewer

Make the taffy syrup by boiling together the sugars, water, and vinegar.

Cook the mixture until a small amount, dropped in cold water, will crack when pushed together between your fingers.

Dip the apples in the syrup, making sure they are completely coated.

Lay them on wax paper to dry or prop them on their stick to dry.


((Taken from my great-grandmother's cook book from the 30s))

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Orange Creamcicle Fudge

3/4 cup butter, no substitutions
3 cups sugar
3/4 cup whipping cream
1 pkg. (10 - 12 oz.) vanilla chips
1 jar (7oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring

Butter a 9x13 pan. In a heavy saucepan, combine the sugar, cream and butter. Cook and stir over low heat until the sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from heat; stir in chips and marshmallow creme until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Makes about 2 1/2 pounds.

**Side Notes : Can be modified to make Strawberries & Cream (substitute the Orange Extract for Strawberry, and just use red food coloring, make the same way otherwise); Candy Cane (substitute the orange for mint extract, add green food coloring instead, for just green & white, or add some red food coloring to the swirled in "white" section). I'll add pictures of the Strawberries & Cream & Candy Cane varieties I've made.

Strawberries & Cream :

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Peanut Butter Cake

1 1/4 cups butter
2 cups sugar
6 eggs
1/2 cup creamy peanut butter
2 cups flour
1/2 cup roasted peanuts(optional)

Cream butter and sugar, beat until light and fluffy.
Add eggs one at a time beating well after each one.
Blend in peanut butter, then flour.

Pour into 2 lightly greased 9x5 inch loaf pans.

Bake at 350* for 50-60 minutes or until center test done.

Spread a thin layer of peanut butter over it as soon as it comes out of the oven!

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Brown Sugar Cookies

1 1/4 cups light brown sugar, firmly packed
1/4 cup water
3 teaspoons honey
1 egg
1 cup coarsely ground pecans
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon all spice

Pre-heat oven to 375*.

In a large mixing bowl combine sugar, water, honey, and egg. Beat with mixer on high speed until well combined.

In a separate bowl, combine flour, pecans, cinnamon, baking soda, and all spice; mix well. Add to sugar mixture and mix well.

Drop by teaspoons onto greased cookie sheet 1 1/2 inches apart.

Bake about 12 minutes, until cookies are lightly browned on edges.

Remove from oven at once.

Makes about 3 dozen.
Store in an airtight container.

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Marbled Pumpkin Cheesecake

Crust :
1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

Preheat oven to 350*.
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" spring form pan, that has been lined with wax paper along the bottom.
Bake crust for 10 minutes in the pre-heated oven. Set aside to cool.

Filling:
2 - 8oz packages of cream cheese, softened
3/4 cup white sugar, divided
1 tsp vanilla extract
3 eggs
1 cup pumpkin mash (For directions on making fresh pumpkin mash look here.)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

In a medium bowl mix together the cream cheese, 1/2 cup sugar & vanilla, just until smooth.
Mix in eggs, one at a time, blending well after each addition.
Set aside one cup of the mixture.
Blend 1/4 cup of sugar, pumpkin, cinnamon, & nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust and drop the plain batter onto the top, by the tablespoon, sporadically over the pumpkin batter.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the pre-heated oven or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.

Chill for at least 4 hours before serving.

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Pumpkin Fudge

2 cups Sugar
1 cup chopped nuts (optional)
1/2 cup pumpkin mash
1/2 cup evaporated milk
1/4 cup butter
1/2 tsp vanilla
1/4 tsp cornstarch
1/4 tsp pumpkin pie spice

Check out this entry for making fresh pumpkin mash.

Cook sugar, pumpkin mash, cornstarch, evaporated milk, & pumpkin pie spice until it forms a soft ball when dropped in cold water or until it reaches 236*F (114*C)

Add the butter, vanilla, & nuts.

Beat until mixture is creamy

Pour into a buttered plate & allow to cool.

Cut into small chunks.

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Apple Crisp

Butter an 8" square baking pan
Preheat oven to 350*

5 cups peeled and sliced apples
1 cup sugar
1 cup flour
1 teaspoon cinnamon
1 stick of butter...or 1/2 cup ...or 1/4 pound

Put apples in the baking dish.
In a medium bowl mix together the sugar, flour, & cinnamon.
Cut the butter into the flour mixture until it resembles coarse crumbs.
Sprinkle the topping over the apples.
Bake for 30 minutes until the topping is crisp.
Serve warm with vanilla ice cream.

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