YAY! Thanks, Taz! Are these your personal recipes! Want tried and tested ones. :)

Yes dear lady they are. I think if you try them you will enjoy. Nothing great but tasty.

BLACKBERRY COBBLER

1 pt. of blackberries
1 cup of all purpose flour
2 tsp. of baking powder
1 cup of white sugar
2 eggs beaten
3/4 cup of whole milk (room temp)
1 tbsp. of vanilla
1 tsp. grated lemon rind
Pinch of powder ginger
Pinch of nutmeg
1 1/2 cup of heavy whipping cream, chilled
2 tbsp. confectioners’ sugar

Preheat oven to 350 degrees.

Wash and drain the fresh berries or thaw then drain frozen berries. Place berries in 2 quart dish and set aside.

Sift flour, baking powder into large mixing bowl and drop in sugar, beaten eggs, milk, vanilla, and lemon rind. Then add the ginger and the nutmeg. Beat ingredients briskly until thoroughly combined.

Pour batter over berries and bake in center of oven 1 hour or until top is crusty brown.

Remove from oven.

Beat cream until it forms. Then beat in confectioners’ sugar and continue to beat until forms soft peaks.

Serve cobbler hot with whipped cream.

BLACKBERRY PIE

1 1/4 cup of white sugar
3 tbsp of minute tapioca
1 tsp. of sea salt
2 tsp. of grated lemon peel
3 cups of fresh blackberries
1 tbsp. of un-salted butter

PASTRY FOR 9 INCH PIE, DOUBLE CRUST:

2 cups of sifted flour
1 tsp. of sea salt
3/4 cup of Crisco shortening
1/3 cup of cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon peel.

Stir and set aside while making crust.
Pastry crust: Sift flour and salt into a bowl. Cut in shortening with blender. Add water and toss lightly.
Make two balls. Roll out bottom crust. Place in pie pan and add filling. Dot the bottom with butter.
Roll out top crust. Dampen lower crust edge. Place top crust on. Seal edges. Cut designs with sharp knife for escape of steam. Sprinkle with a small amount of sugar.
Bake 425 degrees for 15 minutes, then 375 degrees for about 40 minutes.

If you would like another recipe mail me. Hope this is what you wanted.



BLUEBERRY COBBLER

1 stick of un-salted butter
1 pint fresh or frozen blueberries
1 tsp. freshly squeezed lemon juice
1/4 cup ice cold water
2 cups sugar, divided
1 cup self-rising flour
1/2 cup of whole milk
1 tsp. of vanilla

Note: If self-rising flour is not on hand, combine 1 teaspoon baking powder and 1/2 teaspoon salt with 1 cup all purpose flour).

Preheat oven to 375°F.

Melt butter (in oven) in a large, deep dish baking pan.
In a saucepan, combine blueberries, lemon juice, water and 1 cup sugar. Bring to a boil and remove from heat.

For the batter, combine remaining ingredients, mixing until smooth.

Pour this over the melted butter in the baking pan. Top with the blueberry mixture.

Bake until top is golden brown and crusty for about 25-30 minutes.

HOT CRAB SANDWICHES


2 (6 oz.) cans of flaked crabmeat
1/2 cup of finely chopped celery
2 tbsp. of chopped red onion
1 clove of minced garlic
Pinch of old bay seafood spice
Pinch of fresh ground pepper
Pinch of paprika
1/2 cup of grated extra white sharp cheddar cheese
1/2 cup of mayonnaise

Makes 6 to 8 open faced sandwiches.

Mix together. Spread mix on sesame bun or half an English muffin.

Cook under the broiler until bubbly. Serve with pickles, potato chips and olives.

BANANA BREAD FRENCH TOAST


It is recommended that the banana bread be baked a day ahead.
BANANA BREAD:
1 cup of sugar
1/4 c. shortening
1 egg
3 bananas
1 tbsp. baking soda
1/2 tsp. salt
2 c. flour
1/4 c. nutmeats

Cream sugar and shortening in mixing bowl. Beat until light and fluffy. Add and mix after each addition the egg and bananas. Combine baking soda, salt and flour in a separate bowl and then stir into the banana mixture. Add nutmeats. Do not over mix. Bake in greased loaf pan at 350 degrees for 45 minutes to 1 hour. Check for doneness. Makes 2 medium, sized loaves.

BROWN SUGAR SAUCE:
1 1/2 cup of dark brown sugar
2/3 c. corn syrup
4 tbsp. un-salted butter
Dash of salt
2/3 c. heavy cream

In a saucepan over medium heat; combine brown sugar, corn syrup, butter and salt. Heat to a boil, and then cool. Stir in heavy cream until smooth.

FRENCH TOAST BATTER:
3 eggs
4 cup of milk
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Beat together ingredients in a bowl.
Slice banana bread and dip into French toast Batter and drop into a lightly oiled cast iron skillet (heated to 350 degrees). Cook until golden brown on each side. Place in a 200 degree oven on an oven proof platter to hold. Serve by placing finished French toast on plate, drizzle Brown Sugar Sauce over the breads and garnish with banana slices.

I just had a thought Black Cherry and Rubarb Pie. Know I just need a recipie. I could wing it well enough but is their a recipie???

Try this one Flawlessmeans.

RHUBARB - CHERRY PIE

1 1/2 cup sugar
2 tbsp of brown sugar
3 tbsp. cornstarch
1 tsp of allspice
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 cups of rhubarb, cut into 1/2" pieces
2 cup sliced fresh large black cherries or red cherries
1 tbsp. of un-salted butter
Pastry for double crust pie

In large mixing bowl stir together sugar, brown sugar, allspice, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced cherries, toss gently to coat fruit. Let stand for 25 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate.
Pour fruit mixture into pie plate. Dot the top of the fruit with butter.
Place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge.
Bake at 350°F for 1 hour.

Hope this is the one you wanted dear lady...


STEWED CHICKEN AND DUMPLINGS


1 3 to 4 1/2 lb. roasting chicken
2 tsp. sea salt
2 tsp of onion powder
1 quart of low sodium chicken broth
2 bay leaves
1/2 tsp. thyme
1/2 tsp of rosemary
3 cloves garlic minced
2 large red onions, sliced
1 celery stalk, thinly sliced
1/2 lb. baby carrots

Dumplings:
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp of onion powder
1/2 tsp of chicken bouillon powder
1 tsp. sugar
3/4 cup milk
2 tsp. fresh Italian parsley, minced

Wash and cut chicken into pieces; remove excess fat. Soak chicken in refrigerator for several hours in a brine made from 1 gallon of cold water mixed with 1 cup plain salt.

When ready to use, drain well. Transfer chicken to a Dutch oven and sprinkle with 2 tsp. salt. Barely cover with chicken broth. Add bay leaves, onion powder, thyme, rosemary, garlic, celery and onion.

Simmer over low heat, covered, for about 1 hour.

Add carrots. Simmer for another 15 minutes. Meanwhile, prepare dumplings.

Sift flour with baking powder, salt, onion powder, bouillon powder, and sugar. Add milk, stirring in only until flour mixture is moistened. Stir in parsley until mixed.

Bring temperature in Dutch oven up to medium high; remove cover and dip spoon into liquid to prevent dough from sticking to spoon. Dip into dumpling mixture and form a ball with the dough. Drop from spoon into hot liquid. Repeat with remaining dough. Cover pot and steam the dumplings for 15 minutes, or until done. Do not remove the lid till the fifteen minutes have pasted.

Serve pieces of chicken with a portion of the dumplings and some of the broth/gravy. Top with sprinkled parsley and pats of butter, if desired.

Okay Tazz, you're hired as my cook. Feed me!

Love all the recipes in here. Yummy stuff! Will keep checking back for more.

Sweet looks like ill be going shoping today

Thank you dear lady. Any time there will be a possibility, it would be grand to cook for you indeed.

Enjoy.

I hate not having a working vehicle to get into town with, still craving that pie and cant get to store errrr.

I usually make those refrigerated blueberry cheesecakes, because I'm just too lazy to bake. Haha. Does anyone know of a version for apple pie?

Here is a fast and easy apple pie recipe.



COLONIAL APPLE PIE


Pastry for double crust 9 inch pie
1 cup of sugar
1/4 cup of dark brown sugar
1 tbsp of cinnamon
1 tsp of allspice
1 tsp of clove
1/2 tsp of nutmeg
1 tsp of ginger
1 cup of unsweetened apple juice
8 med. cooking apples, pared and sliced (¼ inch slices)
1 tbsp. cornstarch
2 tsp. water
1/8 tsp. of sea salt
1 tbsp. vanilla extract
4 tsp. butter

Line a 9 inch pie pan, with half of the pastry.

Combine sugar and juice. Bring to a boil over medium heat. Add apple slices; cook slowly uncovered until fruit is tender. Lift apples out carefully and place in pie shell. Reserve the syrup.

Dissolve 1 tbsp of cornstarch in 2 tsp of water; add to syrup mixture. Cook until thick. Add salt, vanilla and butter. Add the remaining spices. Pour over apples in pie shell.

Roll out remaining pastry, and cut into strips about 3/4 inches wide. Place over filling; seal edges.

Bake at 425 degrees for 35 minutes.

Hint: Use a deep pie pan so juice does not run over.

Here is one that takes the time to prepare.





APPLE PIE


PASTRY:
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tbsp of sugar
1 Tbsp lard
4 Tbsp Crisco shortening
large pinch Rumford Baking Powder
1 Tbsp buttermilk powder OR:
1 Tbsp lemon juice or white vinegar ADDED TO:
5-7 Tbsp ice water
one stick plus 1/3 stick butter, frozen in advance

FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tbsp butter
2 Tablespoons brown sugar
1 tsp ginger
1 tsp of allspice
1/2 tsp nutmeg
2 tsp of cinnamon
sprinkle of mace
2 tbsp of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening


Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.



Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.
NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.
For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.
Mix the; nutmeg, allspice, ginger, and cinnamon, the sugar. Sprinkle the sugar with pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound the apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have Cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.
Bake about 45 minutes, or until crust is golden brown.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.

;o; Ohmygoodness! I have LOTS of recipes to share. I have LOTS of recipes, so... This is gonna be a pretty massive post.

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Mexican rice (vegetarian friendly, I checked.)

Rice 2 1/2 cups
Hot water 2 1/2 cups
Tomato Juice 2 cups
Garlic powder 1 teaspoon
Cumin 1 teaspoon
Oregano 1/2 teaspoon
Salt 1 1/4 tablespoon
Oil 1 1/2 cup

Put the oil (1 cup) into an electric frying pan and let it get really hot, almost burning. Add the rice and level it out in the pan and stir occasionally until light brown. Drain all the excess oil except for about 2 tablespoons. Add the tomato juice, then the hot water. Sprinkle the spices over the top and mix with a spoon. Cover the pan and turn the heat down to approx 345 degrees. Be sure the vent hole on the lid is open. Let cook until there is very little liquid left on the top of the rice. TURN THE HEAT DOWN TO A SIMMER and mix the rice with a spoon. Cover the pan but this time close the vent hole on the lid. Let it simmer for about 20 minutes. If you let it simmer too long, add an additional cup of of hot water and let simmer an additional 10 minutes.
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Veggie spring rolls

1/2 cup Jalapenos
4 cups fine shredded cabbage
1 cup glass noodles
salt and pepper

Super easy, cook in smoking hot oil until done.
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Japanese Fried rice

4 cups cooked rice (1 cup uncooked)
1/2 cup frozen peas, thawed.
2 tablespoons finely grated carrot
2 eggs - Beaten
1 1/2 tablespoons butter
2 tablespoons soy sauce
Salt
Pepper

1. Cook rice, following instructions on package (Bring two cups water to a boil, and add a dash of salt, reduce heat and simmer in a covered saucepan for 20 minutes) Pour rice and let cool in the refrigerator
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small, pea sized bits while cooking.
3.When rice has cooled to near room temp. add peas, grated carrot, scrambled eggs to the bowl, Carefully toss all the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat,
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan, add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 min over heat, stirring often.
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Almond Roca Popcorn:

3 quarts popped popcorn (Plain)
1/2 cup butter
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup light corn syrup
5 ounce sliced almonds
1/4 teaspoon baking soda
1 1/2 tablespoon butter flavoring

Place popped popcorn in a large roasting pan that has been sprayed with non stick spray, set aside.
In saucepan on low heat mix sugars, butter, salt, and corn syrup, let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all the sugar and salt crystals are dissolved and none get back into the mixture. Turn heat down and let boil gently with a lid for about 5 minutes stirring constantly.
When the 5 minutes are up remove from heat and stir in baking soda, Syrup will foam, but this is normal. Stir in until baking soda is dissolved. Add butter flavoring and stir. Pour over popcorn slowly, stirring popcorn gently, coating it. When popcorn is coated, pour in almonds and stir well. Place into a preheated oven at 225 degrees for an hour. Popcorn needs to be mixed every 15 minutes. When finished baking, put on a non stick surface, and let cool.
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Sonic Onion rings:

Onion
Cracker meal
Flour
Whole milk
Oil

Cut the onion into rings and separate the rings. In separate bowls put cracker meal, flour, and milk. Put the onion rings into milk, then into flour, back to the milk and into the bowl of cracker meal.
Then, fry 'em up!
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Chinese Spicy Chicken wings:

Chicken:

1 tablespoon garlic powder
1 tablespoon onion powder
6 large eggs
1 teaspoon dry beef broth

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Put the chicken into a large bowl and season with salt and pepper. Let chicken stand in refrigerator for an hour and then add all the other ingredients. Add potato starch until mixture becomes slightly thick. Add the chicken wings to the mixture then fry once. If you have the time the recipe works best if you can freeze or refrigerate the fried chicken until cold after it has been fried the first time. Refry the chicken and add to the sauce and stir until the sauce soaks up into the chicken coating. Sprinkle with sesame seeds and serve over rice.
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Sauce:

1 tablespoon Minced fresh garlic
1 tablespoon sesame oil
2 tablespoons soy sauce (Korean if possible)
1 tablespoon Chinese chili paste (Sambal Olek) More if you like hot
1/3 cup sugar
1 teaspoon Dry beef stock
1/4 teaspoon black pepper
3 tablespoons Korean Vinegar (Not Japanese or American)
1/2 cup thinly sliced carrots
1/2 cup onions in 3/4 inch squares
1/2 cup green bell pepper in 3/4 inch squares

Add all ingredients except veggies to a wok and cook on high heat until the sugar is dissolved, then add veggies and cook until slightly soft.
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Avondigas (Spanish meatball soup):

(This stuff is yummy!)
2 lbs ground beef
1/2 cup white rice
2 eggs
1/2 cup bread crumbs
2 teaspoons cumin
2 teaspoons salt
1 teaspoon oregano
6 large potatoes chunked
1 medium yellow onion
8 carrots, sliced
1 large can tomato juice (64 oz)

Mix the ground beef and all the other ingredients, then form into 1" meatballs. Add meatballs to a 6-8 quart cook pot of boiling water. Once meatballs start to float, dump off the grease and enough of the water for the 64 oz of tomato juice. Add veggies and tomato juice, simmer for an hour or until done.
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Strawberries Ambrosia:

(This is SUPER good on vanilla ice cream)

1 1/2 cups fresh sliced strawberries
2 Tablespoons butter
1/4 cup sugar
1 orange cut in half
1 ounce Grand Marnier

Melt butter in a pan and add sugar and Grand Marnier. Place oranges in the pan until warm and squeeze the juice through a cloth into the pan. Cook sauce until slightly thick and add strawberries, cook for a minute or so, until slightly soft, but don't overcook.
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Snapple iced tea

2 quarts (8 cups) water
3 lipton tea bags (orange pekoe and pekoe black tea blend)
3/4 cup granulated sugar
1/3 cup plus two tablespoons lemon juice

Boil the water in a large sauce pan over high heat.
When the water comes to a rapid boil, turn off the heat, put the teabags into the water, and cover.
After the tea has steeped for about an hour, pour the sugar into a 2 quart pitcher, then add the tea. The tea should still be warm, so the sugar should dissolve quickly.
Add lemon juice. Chill.

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Bacon and Double Cheese Quiche (But it can easily be made without bacon!)

30 minutes prep time, 30 chilling, 45 baking.

(My mother adds another two eggs and another half cup of 2% milk.)

Crust:

1 1/3 cups flour
1/8 teaspoon salt
1/2 cup (1 stick) chilled butter cut into small pieces.
2-3 Tablespoons cold water

Filling:

10 strips lean bacon
4 Large Eggs
1 1/2 cup 2% milk
1/4 Died Thyme
1/8 teaspoon white pepper
1 cup cheese of your choice (we use cheddar)

1] To prepare crust, in a large bowl, mix together flour and salt. Using a pastry blender or two knives, cut butter until coarse crumbs form.
2] Add water, 1 tablespoon at a time, tossing with a fork, until a dough form. Shape into a disc, wrap in plastic wrap and chill for half an hour.
3] Preheat oven to 375 degrees F. On a lightly floured surface using a floured rolling pin roll the dough to an 11 inch circle. Fit into the 9 inch pan. Trim edge leaving 1/4 inch overhang. Fold under to form standup edge. Prick dough with a fork, line with foil and fill with pie weights, or died beans. (We use the dried beans, works really well.)
4] Bake for 10 minutes. Remove beans, bake until lightly golden, about 5 minutes. Take out and cool.
5] Meanwhile, prepare filling. Cook bacon until crisp.
6] In a bowl, whisk together the eggs, milk, thyme, and pepper. Pour into crust. Crumble bacon, shredded cheese. Bake until golden and custard is set, about 30 minutes (add another 10-15 if adding the two eggs and extra milk). Serve warm.
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Black bottom cupcakes:

Cream Cheese mixture:
1 - 8 ounce package cream cheese, softened.
1 Egg
1/3 cups granulated sugar
1/8 teaspoon salt
6 ounces chocolate chips

Cake:
1 1/2 cups flour
1 cup granulated sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/3 cup cooking oil
1 Tablespoon vinegar
1 teaspoon vanilla

Combine ingredients for the cream cheese mixture, set aside. (I find mixing this with a fork the easiest way to get everything properly mixed together, FYI)
Cake: Stir together dry ingredients, combine water, oil, vinegar and vanilla, mix with dry ingredients until well combined. Fill cupcake liners one third with cake batter. Top each with a heaping tablespoon of cream cheese mixture.
Bake at 350 for 30-35 minutes.
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:B I'll probably go through a few of my cook books! So, this won't be the last post, I promise you!

Okay! NEW RECIPE that I am thinking of trying out tomorrow. :)

Apple Cider breakfast bars.

1 teaspoon vanilla
1 1/2 cups flour
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 cup peanut butter
1/2 cup softened butter
4 cups cheerios (or generic, doesn't matter!)
1 cup litehouse apple cider (it's cold pressed apple cider)
1/2 cup chopped dried apples
1 egg
1 cup oats
1/2 teaspoon salt
1 cup raisins

Directions:

Heat oven to 375 degrees. Boil one cup apple cider (and 1/2 cup dried apples if you are using those), in sauce pan until reduced to 1/4 cup. Mix sugar, butter, peanut butter, cider, vanilla, and egg in a large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal. Pour into ungreased pan 9x13 inch pan. Bake 15-20 minutes or until golden brown, cool, cut into bars.