Triple Berry Muffins

• 3 Cups all-purpose flour
• 1 1/2 Cups sugar
• 4 1/2 tsp. cinnamon
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 eggs
• 1 1/4 Cups milk
• 1 Cup Butter
• 1 Cup fresh or frozen blueberries
• 1/2 Cup fresh or frozen raspberries or blackberries
• 1/2 cups fresh or frozen strawberries, chopped

In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk, and butter; stir into dry ingredients just until moistened. Fold in berries. Fill grease or paper-lined muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Delicious when served warm.

Homemade Applesauce

• 3-4 lbs. Apples
• 3-4 T. Lemon Juice
• 3 inches Cinnamon Stick
• 3 whole Cloves
• 1/4 Cup Brown Sugar
• up to 1/4 Cup White Sugar (depends on tartness of apples)
• 1 Cup Water
• 1/2 tsp. Salt

Peel, core, and dice apples. Put apples, lemon juice, cloves, cinnamon stick, and water in a pot over medium-high heat. Bring to a simmer, then add the salt. Let simmer until apples break down. When the applesauce is almost ready, add the sugars, cook until the sugar is dissolved and the apples are broken down into sauce. Serve warm or chill and serve. This recipe freezes great!

Apple Crisp

• 4 medium apples, peeled, cored, diced
• 2 T. butter
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1 T. lemon juice
• 1/2 Cup butter
• 1/2 Cup sugar (or more if the apples are very tart)
• 3 T. flour
• 1 1/4 Cup oats

Place apples in a 8x8 baking dish. In a separate bowl, combine 1/2 cup water, 2 T. butter, salt, cinnamon, cloves, nutmeg, and lemon juice. Pour over apples. In another separate bowl, cream together 1/2 cup butter and sugar; add flour and mix well, then add oats and mix well again. Press mixture over apples. Bake uncovered at 375 for 30 to 35 minutes.

Strawberry Shortcake Cookies

Makes about 3 dozen.

* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 6 T. cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (optional)

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.Start checking your cookies around 12 minutes, they normally do not take 24 to 25 minutes!!!. Transfer to a wire rack, and let cool. Cookies are best served immediately, if they sit longer than about a day they get soft and soggy.

Grape Salad

 

• 5-6 LBS RED GRAPES (you could also mix in some green if desired)
• 2 – 8OZ PACKAGES CREAM CHEESE
• 1 CUP SOUR CREAM
• 10 TBS SUGAR
• 1 TBS VANILLA
• 2 CUPS PECANS

WASH GRAPES AND SET ASIDE. COMBINE SOFT CREAM CHEESE AND SOUR CREAM UNTIL SMOOTH. ADD SUGAR AND VANILLA. GENTLY MIX IN GRAPES AND PECAN PIECES. KEEP CHILLED.

To Die For Blueberry Muffins

3 Cups Flour
1 1/2 Cups Sugar
1 tsp. Salt
4 tsp. Baking Powder
2/3 Cup Vegetable Oil
2 Eggs
2/3 Cup Milk
2 Cups fresh or frozen Blueberries


1 Cup Sugar
2/3 Cup Flour
1/2 Cup Butter, softened
3 tsp. Cinnamon


1. Preheat oven to 400. Grease 18 muffin cups or line with muffin liners.
2. Combine the first seven ingredients, then fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To make crumb topping mixture: Combine the second set of ingredients and mix with fork, sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes until done.

Fabulous Fruit Dip

Whip together:

1 8oz. carton Whipped Cream Cheese
1 (6-7oz) jar Marshmallow Creme
the zest of one (washed) Orange


Serve with whatever fruits you like.
Refrigerate until and after serving.

Whole Wheat Pancakes with Strawberry Sauce

3/4 cup(s) flour, all-purpose
3/4 cup(s) flour, whole-wheat
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large egg(s)
3/4 cup(s) milk
1 tablespoon honey
1/4 teaspoon vanilla extract

1 1/3 cup(s) strawberry sauce
16 ounce(s) strawberries, fresh or 4 cups frozen strawberries
1 teaspoon lemon juice, fresh

Syrup and/or powdered sugar as desired for toppings

For the Pancakes: In a large bowl, whisk together the first 9 ingredients, the batter will be a bit lumpy – don’t overmix. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Cook just as you would pancakes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.

For the Strawberry Sauce: Place the strawberries in a food processor
and process them into a chunky puree. Transfer them to a small saucepan over
a low flame and heat just until they are warm. Stir in the lemon juice.

Very Vanilla Fruit Salad

· 2 C Strawberries, halved
· 1 c blueberries
· 1 C fresh or canned pineapple chunks
· 1 C cantaloupe chunks
· 2 kiwi fruits, peeled and sliced
· ¼ C confectioners’ sugar
· 2 tsp vanilla extract

Mix the fruit, sugar, and vanilla in a large bowl. Refrigerate the mixture one hour or until ready to serve.

(variation: prepare as directed but use raspberry extract in place of the vanilla)

Strawberry Limeade

1 1/2 cup lime juice

6 cups cold water

3/4 cup white sugar

4 cups frozen strawberries

Add all ingredients in blender & blend until smooth. Add desired amount of crushed ice.

Fruit Smoothies

· ½-3/4 C. Frozen Fruit
· ¾ C. Frozen Juice Concentrate
· 1 C. Ice
· 1 C. Milk
· 1 C. Flavored Yogurt
· 2 C. Sherbert

Blend in blender until you reach desired consistency. Use any flavor you like – be creative in mixtures, see what combinations you can come up with.

Orange Julius

1 (6 oz) Can Frozen Orange Juice Concentrate
1 C. Milk
1 C. Water
1/3 C. Sugar
1 tsp. Vanilla
12 Ice Cubes

Blend in blender. Serves 6.

Lemon Meringue Pie

1 C. Sugar
2 T. Flour
3 T. Cornstarch
¼ tsp. Salt
1 ½ C. Water
2 Lemon, Juiced and Zested
2 T. Butter
4 beaten Egg Yolks
1 Baked Pie Crust
4 Egg Whites
6 T. Sugar

Make lemon filling: In a med. Saucepan, whisk together 1 C. sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ C. of hot sugar mizture. Whisk egg yolk mixture back into remaining sugar mix. Brint to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour filling into bakes pie crust. T make meringue. In large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peak form. Spread meringue over pie, sealing the edges at the crust. Bake in 350 oven for 10 min. or until meringue is golden.

Homemade Lemonade

· 1 ½ C. Sugar
· 3 C. Cold Water
· 1 ½ C. Fresh Lemon Juice (From 8 Large Lemons)
· 1 T. Grated Lemon Zest
· Ice Cubes

Bring sugar and 2 cups water to a boil over high heat, stirring until the sugar dissolves. Boil,
uncovered, for 5 minutes. Stir in the lemon juice and lemon zest. Remove from the heat, cover and let stand for 30 minutes. Pour the lemonade through a strainer into a pitcher and stir in the remaining 1 C. of water. Chill for 2 hours. Serve with ice cubes and lemon slice garnishes.

Freezer Jam

4 C. Mashed Berries
4 C. Sugar
Bring to boil and cook 20 minutes

Add small (3 oz) pkg. Jell-o
Stir until dissolved

Add 3 C. Berries mashed to consistency of choice
Let cool, put in jars, and freeze.

Banana Oatmeal Cookies

· ½ C. Butter
· ½ C. Shortening
· 1 C. Sugar
· 2 Eggs
· 1 tsp. Vanilla
· 2 C. Flour
· 1 tsp. Baking Soda
· 1 tsp. Cloves
· 1 tsp. Cinnamon
· 3 Mashed Ripe Bananas
· 2 C. Oats
· Walnuts and Chocolate Chips (Optional, 1 C. Each)

Cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats, chocolate chips and walnuts. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 for 10-12 minutes. Remove to wire racks to cool. Makes about 4 dozen.

Banana Nut Bread

· 4 C Flour
· 2 tsp. Baking Soda
· 1 tsp. Salt
· 1 C. Oil
· 2 C. Sugar
·
· 4 Eggs
· 2 tsp. Vanilla
· 2 Mashed Ripe Bananas
· 1 C. Nuts

Mix all ingredients together, and then bake 50 minutes at 350 in greased loaf pans. Makes 3 loaves.

Apple Dip

• 8 oz. cream cheese softened
• 1 cup packed brown sugar
• 3/4 tsp. vanilla

Beat all together well and serve with apples or other fruit.

Also good with crumbled Heath Toffee bars or Skor bars.