Blackberry Pie

We are very lucky and blessed to be living in a place where berry farms such as strawberries, blueberries, and blackberries are in abundance when they are in season, where we can go pick them on our own, fresh and straight from the plant. Sure, the dark juices leave stains on your fingers but with the plump berries with their rich purple color and tasty sweet, tart flavor are well worth it!

My husband absolutely loves this particular blackberry pie recipe. It's from Better Homes & Gardens cookbook, the same cookbook where I made Strawberry Rhubarb Pie recipe. This is a simple yet delectable, yummy pie that the entire family will enjoy.

There is nothing like fresh picked blackberries right from the vine for a homemade pie. The one decision you will make...a scoop of vanilla ice cream or a dollop of whipped cream?

Ingredients:

1 to 1/4 cups sugar

1/3 cup flour or 3 tablespoons cornstarch or quick-cooking tapioca

6 cups fresh blackberries or frozen

2 basic pie crust recipe or any 2 store-bought pie crusts

milk (optional)
sugar (optional)

Preheat oven to 375°F. Prepare and roll out the pie crusts. Line a 9-inch pie plate with pie crust; set aside.

In a very large bowl combine the sugar and flour or tapioca or cornstarch. Add the blackberries; gently toss until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until the fruit is partially thawed but still icy.) Transfer blackberry filling to the pie plate.

Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge.

If desired, brush top pie crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 30 minutes (50 minutes for frozen blackberries). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.

This blackberry pie is a real stunner!

Note:
For added flavor, add ONE of the following to filling with the sugar: 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 to 1/2 teaspoon ground cinnamon or ground ginger, or 1/2 teaspoon finely shredded lemon peel. Or add 1/4 teaspoon almond extract to filling with the fruit.

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: 8 slices

BLACKBERRY PIE

ingredients:

• 1 to 1/4 cups sugar
• 1/3 cup flour or 3 tablespoons cornstarch or quick-cooking tapioca
• 6 cups blackberries
• 2 basic pie crust recipe or any 2 store-bought pie crusts
• milk (optional)
• sugar (optional)

instructions:

1. Preheat oven to 375°F. Prepare and roll out the pie crusts. Line a 9-inch pie plate with pie crust; set aside.
2. In a very large bowl combine the sugar and flour or tapioca or cornstarch. Add the blackberries; gently toss until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until the fruit is partially thawed but still icy.) Transfer blackberry filling to the pie plate. Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge.
3. If desired, brush top pie crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 30 minutes (50 minutes for frozen blackberries). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.

NOTES:

For added flavor, add ONE of the following to filling with the sugar: 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 to 1/2 teaspoon ground cinnamon or ground ginger, or 1/2 teaspoon finely shredded lemon peel. Or add 1/4 teaspoon almond extract to filling with the fruit.

Recipe from Better Homes & Gardens Cookbook (16th Edition)

Created using The Recipes Generator

Strawberry-Rhubarb Pie

I love a good fruit pie. I have made banana, cherry, strawberry, blueberry, blackberry pie many times but never a rhubarb pie. To tell you the truth, I have never even heard of rhubarb before, let alone taste it. You see, we don't have rhubarb plant in the Philippines. So to my beloved readers and followers back home, I can only describe rhubarb like a celery, only it's like pinkish or rosey-colored celery and it has a very tart taste.

This was my first Strawberry Rhubarb Pie and it came out delicious! The combination of strawberry and rhubarb baked together turned out amazing. It had just the right amount of sweetness and tartness, the two paired well together - a perfect balance. I didn't know I liked strawberry rhubarb pie until I made this one!

STRAWBERRY-RHUBARB PIE

Prep: 25 minutes

Bake: 50 minutes

Stand: 15 minutes

Makes: 8 slices

Ingredients:

1 1/4 cups sugar

3 tablespoons quick-cooking tapioca or cornstarch

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 pound fresh rhubarb, cut into 1-inch pieces (3 cups),

or one 16ounce package frozen cut rhubarb

3 cups sliced fresh strawberries

1 recipe for basic pie dough or store-bought pie crust

Directions:

1. For filling, in a large bowl stir together sugar, tapioca or cornstarch, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)

2. Preheat oven to 375°F. Prepare and roll out pie dough. Line 9-inch pie plate with one disk of pie dough.

3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie dough to edge of pie plate. Cut slits in remaining pie dough; place on filling and seal.

If preferred, make a lattice weave pattern. Cut strips in remaining pie dough; place on filling and seal. Crimp edge.


4. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until filling bubbles and crust is golden (45 minutes to 50 minutes more if using frozen rhubarb). Cool completely on a wire rack before serving...

or serve warm with a big scoop of vanilla ice cream or with a dollop of whipped cream topping. 

Enjoy!

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: Makes 8 slicesPin it

Strawberry Rhubarb Pie

prep time: 25 minscook time: 50 minstotal time: 75 mins

This pie is delicious! The combination of strawberry and rhubarb baked together had just the right amount of sweetness and tartness, a perfect balance.

ingredients:

• 1 1/4 cups sugar
• 3 tablespoons quick-cooking tapioca or 3 tablespoons cornstarch or flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups), or one 16-ounce package frozen cut rhubarb
• 3 cups sliced fresh strawberries
• 1 double crust pie recipe or any store bought pie crust

instructions:

1. For filling, in a large bowl stir together sugar, tapioca, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)
2. Preheat oven to 375°F. Prepare and roll out pie crust. Line 9-inch pie plate with one disc of pie crust. 
3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie crust to edge of pie with foil. Cut slits in remaining pie crust; place on filling and seal. Crimp edge. If preferred, make a lattice weave pattern. Cut strips in remaining pie crust; place on filling, seal and crimp edge.
4.  To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25-30 minutes more or until filling bubbles and crust is golden (45 to 50 minutes more if using frozen rhubarb). Cool on a wire rack.

Recipe from Better Homes & Gardens

Created using The Recipes Generator

Strawberry Cobbler

After having a blast strawberry picking at the farm, I got the idea of making a cobbler that is made out of fresh strawberries. I stumbled upon this recipe from Southern Bite. What excites me about this particular recipe is the fact that I already have the needed ingredients  on hand, meaning I didn't have to run to the grocery store and spend a lot of money to buy more ingredients. 

I know there are lots of strawberry cobblers recipe out there but I'm very happy and satisfied with this one. This cobbler delight right here is amazing and outright delicious!


Strawberry Cobbler
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Ingredients:

1 lb fresh strawberries

3 tablespoons orange juice

1 1/2 cups all purpose flour

1 cup sugar, divided

3/4 cup butter (1 stick plus 1/2 stick), divided

1 cup brown sugar

I love finding recipes that use everyday ingredients!

Directions:

1. Wash and slice strawberries, discarding tops.

2. Combine strawberries, orange juice, and 1/2 cup sugar in a medium pot and heat until sugar is completely dissolved. Pour into a greased 2 1/2 quart baking dish.

3. In another bowl, combine flour, 1/2 cup sugar, and 1/2 cup butter (1 stick), cut together using a pastry blender (if it's not available, a large fork will work fine as well). Spread on top of strawberries.

4. Soften 1/2 butter (1/2 stick) and mix with 1 cup brown sugar. Drop into dollops on top of flour mixture.

5. Bake at 350 degrees F for 45 minutes to an hour, or until golden and bubbly. Serve with vanilla ice cream.

Enjoy!

Recipe from Southern Bite

Author: Zee H.Pin it

Strawberry Cobbler

prep time: 30 MINScook time: 45 MINStotal time: 75 mins

This cobbler delight is amazing and outright delicious!

ingredients:

• 1 pound fresh strawberries
• 3 tablespoons orange juice
• 1 1/2 cups all purpose flour
• 1 cup sugar, divided
• 3/4 cup butter (1 stick plus 1/2 stick), divided
• 1 cup brown sugar

instructions:

1. Wash and slice strawberries, discarding tops.
2. Combine strawberries, orange juice, and 1/2 cup sugar in a medium pot and heat until sugar is completely dissolved. Pour into a greased 2 1/2 quart baking dish.
3. In another bowl, combine flour, 1/2 cup sugar, and 1/2 cup butter (1 stick), cut together using a pastry blender (if it's not available, a large fork will work fine as well). Spread on top of strawberries.
4. Soften 1/2 butter (1/2 stick) and mix with 1 cup brown sugar. Drop into dollops on top of flour mixture.
5. Bake at 350°F for 45 minutes to an hour, or until golden and bubbly. Serve with vanilla ice cream.

https://gourmetplatter.blogspot.com/2018/03/strawberry-cobbler.html

Recipe from Southern Bite

Created using The Recipes Generator

Peach Cream Cheese Cake

I still have a few leftover peaches from our peach farm visit and while I love baking peach pie and peach cobbler, I looked for a different peach recipe. I found this recipe online and I got so excited because I have all the necessary ingredients to make it. 

What a pretty cake! Not only does it look good from the outside but it is delicious inside. A piece of this cake is perfect with a cup of hot coffee in the morning and/or tea in the afternoon.

PEACH CREAM CHEESE CAKE

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Yield: 1 cake (using 9x3-inch springform pan)

INGREDIENTS:

Streusel topping:

1/3 cup granulated sugar

1/2 cup flour

3 tablespoons butter, cold and cubed

Cream cheese filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges

half of one peach, for decorating

INSTRUCTIONS:

1. Preheat oven to 350°F with rack in middle. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the sides of the pan with butter or cooking spray.

To make streusel topping:

2. Combine the sugar, flour, and butter (chilled and cubed) in a medium bowl. Mix with hands or fork, or a pastry blender until crumbly. Set in the refrigerator until ready to use. 

To make cream cheese filling:

3. In a medium bowl, using electrical mixer, beat softened cream cheese and granulated sugar until smooth for about 30 seconds. Add vanilla extract and an egg, and beat for about a minute more until combined and very smooth. Set aside.

Make a cake:

4.  Sift flour, baking powder, baking soda, together into a medium bowl.

5. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

6. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

7. Transfer the cake batter to the springform pan. Spread cream cheese mixture evenly on top. Top with sliced peaches. Sprinkle the streusel mixture over the fruit.

Paula Deen's Peach Cobbler

  This peach cobbler recipe from Paula Deen is absolutely delicious! I love how quick and easy it is to make. My family loves it and we like serving it with vanilla ice cream on top.
If you want an easy and quick cobbler desert that tastes amazing, try this recipe. I'm pretty sure you're also going to like it! 

PAULA DEEN'S PEACH COBBLER

INGREDIENTS:

1 1/2 cups self-rising flour

1 stick butter

1/2 cup water

2 cups sugar, divided

4 cups peaches, peeled and sliced

1 1/2 cups milk

ground cinnamon, optional

PREPARATION:

1. Preheat oven to 350°F.

2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Peach Pie

Peach pie is my family's new favorite. This homemade goodness is everything you want a peach pie to be. A deliciously simple recipe that is easy to make and it is flavorful! Every time I make one, it is always gobbled up in no time. We like it even more with a scoop of vanilla ice cream on top. Yummy!

 PEACH PIE

INGREDIENTS:

2 disks of Basic Pie Dough

3/4 to 1 cup of sugar (depending on the sweetness of the peaches)

4 tablespoons of flour

1/2 teaspoon cinnamon or nutmeg

dash of salt

1 teaspoon vanilla extract

6 cups fresh peaches (peeled and sliced)

2 tablespoons of butter (cubed)

egg wash (made with 1 yolk and 2 tablespoons water)

sanding sugar*

DIRECTIONS:

1. Lightly flour a large piece of waxed or parchment paper. Place a disk of dough in the center. Rolling from center outward, form into a 12-inch circle. Transfer dough to the pie dish.

2. Preheat oven to 400°F.

3. Combine sugar, flour, spice, and salt. Add the sliced peaches, mix lightly. Add the peaches to the pie shell. Dot with butter.

Layers of Lemonly Love

 This lemon bar recipe is delicious, so easy to make, and taste great!

LAYERS OF LEMONLY LOVE

Bake Time: 25 minutes

Servings: 12

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup butter, softened

1 8-ounce package cream cheese, softened

1 cup powdered sugar

1 22-ounce can Lucky Leaf Premium Lemon Filling*

1 teaspoon vanilla

1 8-ounce container frozen whipped dessert topping, thawed

DIRECTIONS:

1. Preheat oven to 350°F.

2. Grease bottom of a 9x13-inch baking pan.

3. Mix flour and butter; spread in pan.

4. Bake for 20-25 minutes or until golden. Let crust cool.

5. Mix cream cheese, powdered sugar, lemon filling, vanilla and half of the whipped topping together. Spread over crust.

6. Spread remaining whipped topping over lemon filling mixture.

7. Cover and chill until ready to serve.

Enjoy!

*Note: You can substitute various brand of canned lemon filling.

Recipe from Lucky Leaf 

Yield: 12 servingsPin it

Layers of Lemonly Love

This lemon bar recipe is so easy to make and taste delicious!

ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup butter, softened
• 1 8-oz package cream cheese, softened
• 1 22-oz can lemon filling
• 1 teaspoon vanilla
• 1 8-oz container frozen whipped dessert topping, thawed

instructions:

1. Preheat oven to 350°F.
2. Grease bottom of a 9x13-inch baking pan.
3. Mix flour and butter; spread in pan.
4. Bake for 20-25 minutes or until golden. Let crust cool.
5. Mix cream cheese, powdered sugar, lemon filling, vanilla, and half of the whipped topping together. Spread over crust.
6. Spread remaining whipped topping over lemon filling mixture.
7. Cover and chill until ready to serve.

https://gourmetplatter.blogspot.com/2017/05/layers-of-lemonly-love.html

Created using The Recipes Generator

Easter Marshmallow Bark

This is a perfect treat to make for Easter and spring time. It is festive and oh so pretty in its pastel colors. My kids love marshmallows. I mean LOVE them! So imagine their excitement when I told them I am making it for Easter! They happily volunteered as my helper in the kitchen. It is so simple to make with only a few ingredients needed. This dessert is really tasty it will definitely satisfy your sweet tooth!

Pastel-colored mini marshmallows together with melted white chocolate...hmmm, what's not to love? 

EASTER MARSHMALLOW BARK

Prep time: 10 minutes

Total time: 10 minutes

Serves: 12

INGREDIENTS:

1 bag (12 oz.) white chocolate chips

3 cups mini rainbow marshmallows

1 tablespoon shortening (optional)* 

Easter sprinkles or other fun sprinkles for decor on top

DIRECTIONS:

1. Line an 8x13 glass dish with parchment paper.

2. Put white chocolate and shortening in a medium sized glass bowl. Microwave for 1 minute. Give it a small stir. Return to the microwave in 30 seconds increments, stirring after each one, until chocolate completely melted.

3. Add marshmallows and stir to coat. You'll want to do this kind of quickly or the marshmallows will begin to melt.

No Bake Butterscotch and Peanut Butter Bird's Nest Cookies

Easter is just right around the corner. If you're looking for a sweet treat to add to your table during the Easter holidays, try adding these adorable butterscotch and peanut butter bird's nest cookies. These cookies looks so cute and festive! 

The combination of butterscotch and peanut butter flavor is truly delicious. It is fun to make. My boys and I enjoyed making this aesthetically appealing treat. I like that it doesn't require any baking, just a little stove-top action for melting the peanut butter and butterscotch for about 5 minutes. So go ahead, give it a try and bring the kids in on creating this fun treat! 

NO BAKE BUTTERSCOTCH AND PEANUT BUTTER BIRD'S NEST COOKIES

Cook time: 5 minutes

Total time: 5 minutes

Serving: 6 cookies

INGREDIENTS:

3/4 cup butterscotch chips

1/2 cup smooth peanut butter

2 cups chow mein noodles

1/4 cup chocolate eggs (Cadbury mini eggs recommended)

DIRECTIONS:

1. Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.