Blackberry Cobbler

A trip down memory lane. I went on a walk and picked blackberries. Then, home again and pulled out my mother’s recipe for blackberry cobbler and made it just like mom did when I was a kid. Wild blackberries sweetened just right and thickened a bit with a tender biscuit on top to soak in the goodness. What a perfectly lovely day!

Blackberry Cobbler

Blackberry Base:
3 cups mashed blackberries
3/4 cup sugar
1½ Tbl cornstarch
1 cup water
1 tsp cinnamon
2 Tbl butter, cut in little pieces

Heat oven to 375°. Spray an 8″x8″ square (or similar) baking pan. Have the mashed blackberries ready. In a saucepan, mix sugar, cornstarch, and water. Bring to a boil, cook for 1 minute or until starts to thicken. Stir in blackberries and cinnamon, cook 1 minute more. Pour fruit mixture into prepared pan. Dot with butter. Make biscuit topping.

Biscuit Topping:
1 cup flour
1 Tbl sugar
1½ tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg

Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Mix together milk and egg; stir into dry ingredients, just until combined. Drop by spoonfuls onto blackberry mixture in baking pan. Bake 25-30 minutes, until fruit is bubbly and biscuits are golden brown. Delicious warm as is or with vanilla ice cream, or room temperature.

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Ultimate Turtle Brownies

Not your everyday brownies…but should be!

Ultimate Turtle Brownies

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

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Raspberries & Cream Bars

This recipe uses pie filling and cream cheese to make a fabulous dessert bar.

Raspberries & Cream Bars

Batter:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 tsp salt

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla

1 (21 oz) can raspberry (peach, blueberry, apple) pie filling

Glaze:
1 cup powdered sugar
2 Tbl milk
1 tsp vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.

Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.

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Banana Chocolate Chip Scones

A yummy solution for one over-ripe banana sitting on the counter!

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones 2   Banana Chocolate Chip Scones 3

2 cups flour
1/4 cup sugar
1 Tbl baking powder
1/2 tsp salt
1/3 cup cold butter, cut in small pieces
3/4 cup cream
1/2 tsp vanilla
1 banana, cut in small pieces
1/2 cup mini chocolate chips
Coarse/Turbinado sugar for sprinkling

Preheat the oven to 400°. Line baking sheet with parchment paper or silpat. In large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter. Add cream and vanilla; stir gently just until dough comes together. Gently fold in bananas and chocolate chips. Transfer dough to floured surface and knead dough gently a few times, until ball forms. Pat dough into 9″ circle, about 3/4-inch thick. Cut into 8 even wedges. Place wedges on prepared baking sheet. Brush tops with a bit of cream and sprinkle with coarse sugar. Bake 15-18 minutes, or until golden brown. Recipe from prettysimplesweet.com.

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Butterscotch Brownie Sundaes and Butterscotch Blondie Sundaes

An easy dessert for a family dinner. This is my favorite brownie recipe, add butterscotch chips, ice cream and butterscotch topping and you have Butterscotch Brownie Sundaes! Change up the brownie recipe to make blondies, add butterscotch chips, ice cream and butterscotch topping and you have Butterscotch Blondie Sundaes.

Butterscotch Brownie Sundae

Butterscotch Blondie Sundae

Butterscotch Brownies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1 cup unsweetened cocoa (regular or dark)
1 tsp salt
1 cup butterscotch chips
1 cup semisweet chocolate chips

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leave over hang, and spray with non-stick spray. In large bowl mixing by hand, cream melted butter and sugar. Stir in vanilla then eggs. Add flour, cocoa, and salt; mix thoroughly. Stir in butterscotch and chocolate chips. Scoop batter into prepared pan and spread evenly. Bake 38-42 minutes. Cool completely, remove brownies from pan with foil overhang to cutting board. Peel foil back from brownies and cut.

Butterscotch Blondies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
2½ cups flour
1 tsp salt
1 cup butterscotch chips
1 cup white chocolate chips

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leave overhang, and spray with non-stick spray. In large bowl mixing by hand, cream melted butter and sugar. Stir in vanilla then eggs. Add flour and salt; mix thoroughly. Stir in butterscotch and white chocolate chips. Scoop batter into prepared pan and spread evenly. Bake 38-42 minutes. Cool completely, remove brownies from pan with foil overhang to cutting board. Peel foil back from brownies and cut.

Add vanilla ice cream and butterscotch topping!

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No Knead Crusty Bread

Crusty on the outside and tenderly amazing on the inside! One of the most popular recipes ever published in the New York Times, this recipe comes from Jim Lahey of Sullivan Street Bakery. No special ingredients, equipment, or technique, just plain simple and delicious! Mix it up in the evening and bake in the morning or mix it up in the morning and bake it for dinner.
Give it a try!

No Knead Crusty Bread

         No Knead Crusty Bread 1          No Knead Crusty Bread 2

         No Knead Crusty Bread 3          No Knead Crusty Bread 4

3 cups flour
1¾ tsp salt
1/4 tsp instant yeast
1½ cups water

In a large bowl, stir together flour, salt, and yeast. Pour in water and stir until all combined. Dough will be sticky. Cover with plastic wrap. Let sit 12-18 hours, at room temperature (approx 70°). Dough is ready anytime after 12 hours when surface is bubbly and you are ready to bake.

Heat oven to 450°. Pour dough onto heavily floured surface and shape into a ball or oval (depending on your pot).  Cover with plastic wrap and let sit while the pot is heating. Put *pot with lid* into preheated oven to heat for 30 minutes. There is no need to grease or spray pot. Remove hot pot from oven and drop in the dough (careful it’s HOT!).  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on cooling rack to cool.

* Use a cast iron pot, crock pot insert, glass Pyrex, any 5-7 quart pot with lid that is made for oven use.

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Peanuty Peanut Butter Cookies

Taking the peanut butter cookie to a higher level of peanuty flavor!

Peanuty Peanut Butter Cookies

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2¼ cups flour
2 tsp baking soda
1/2 tsp salt
1 bag peanut butter chips
1½ cups honey roasted peanuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs and vanilla. Add flour, baking soda, and salt; mix until just combined. Stir in peanut butter chips and honey roasted peanuts. Drop rounded scoops (about 2 Tbl) of batter onto ungreased cookie sheet. Press down with bottom of glass dipped in sugar. Bake 11-12 minutes, remove just before cookies start to brown. Let cool on cookie sheet for 10 minutes, remove to cooling rack to cool completely. Make about 44 cookies. Of course adding chocolate chips would be absolutely wonderful!

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Strawberry Blueberry Crisp for Two

Delicious little dessert for two!

Strawberry Blueberry Crisp for Two

Strawberry Blueberry Crisp for Two 3

2/3 cup chopped strawberries
2/3 cup blueberries
2 tsp corn starch
1 tsp sugar
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1/4 tsp cinnamon
3 Tbl cold butter

Preheat oven to 350°. In small bowl stir together strawberries, blueberries, cornstarch, and sugar until well-coated. Divide fruit evenly between two ramekins and set aside on foil-lined baking sheet. In another small bowl combine flour, oats, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumble mixture over berries in ramekins (there is a lot of crumb mixture, try to use it all, it will shrink as it bakes). Bake 25-30 minutes, or until bubbly and the topping is golden.
Original recipe from thebakerchick.com, strawberries added.

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Brownies Supreme

In my mind and taste buds, these are Brownies Supreme. A mixture of dark chocolate, chocolate chips, coconut and nuts. What is your idea of a supreme brownie?

Brownies Supreme

Brownies:
1 cup butter, melted
3 cups sugar
2 tsp vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil (leaving overhang on each end) and lightly spray with non stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, cocoa, dark cocoa, and salt; mix thoroughly. Stir in chocolate chips. Spread in prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Toward the end of brownie baking time, start preparing frosting.

Frosting:
1/2 cup butter
3/4 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 cup coconut
1/2 cup chopped nuts (walnuts or pecans)

In saucepan over medium heat, bring butter, evaporated milk, and sugar to boil. Boil for about 5 minutes until thickened. Remove from heat, stir in vanilla, coconut, and nuts. Pour and spread over cake as it comes from the oven. Cool completely, remove from pan to cutting board using foil overhang. Carefully peel foil away from sides and bottom of brownies and cut into squares.

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Mandarin Orange Muffins

Mandarin Orange Muffins, may you have a happy sunny morning!

Mandarin Orange Muffins

Mandarin Orange Muffins 2

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1 (11 oz) can mandarin oranges, drained, reserve 1/2 cup liquid
1 egg
1/3 cup oil
1/3 cup sugar

Preheat oven to 400°. In large bowl, stir together flour, baking powder, and salt. In another bowl, stir together the 1/2 cup mandarin orange liquid, egg, oil, and sugar. Add to dry ingredients and stir just until combined. Fold in oranges. Divide batter evenly into six muffins cups sprayed with non-stick spray and sprinkle tops with sugar. Bake 20 minutes or until golden. Makes 6 large muffins.

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