Apple Cranberry Sauce
- ½ c apple juice or apple cider
- 12 ounces fresh cranberries
- 9 medium apples - a mixture of Gala, Fuji, and Rome is a great combination
- 1 T lemon zest
- ¼ to ½ c sugar
- Add apple juice or cider and the cranberries to a large saucepan.
- Bring to a boil over medium heat. Simmer for 10 minutes.
- Add the cut up apples and cook on medium heat for about 10 to 15 minutes until the apples can be pierced with a knife.
- Turn off the heat and add the zest and the sugar to taste. Start with the ¼ c sugar and add more depending on the sweetness of the apples.
- Serve warm or cold.
- Store in the refrigerator.
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Peach-Blueberry Crisp
- Filling:
- 1 quart blueberries
- 4 white peaches, peeled and diced
- juice of half a lemon
- sugar to taste
- --
- Crumb Topping:
- 1 stick unsalted butter, softened
- ½ c all-purpose flour
- ½ c oats (regular or quick cooking)
- ½ c packed brown sugar
- ½ t cinnamon
- dash nutmeg
- dash salt
- Combine crumb topping ingredients in medium bowl and work into a crumbly mixture. Mixture should look gravely. Do not overwork or the mixture will become oily.
- Preheat oven to 375 degrees.
- Combine berries, peaches, lemon juice, and sugar in a rectangular baking dish.
- Top evenly with crumb mixture.
- Bake for 40 minutes, or until topping is crisp.
- Serve with vanilla ice cream.
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Blackberry Peach Pie
- 1½ c Sliced Peaches
- 1¼ c Blackberries
- 1 T Lemon Juice
- ½ t Nutmeg
- ½ t Cinnamon
- ½ c Sugar
- 2 T Tapioca Mix
- In large bowl combine all of the above ingredients. Pour into a prepared bottom pie crust.
- Cover with a top crust, overlapping around edges. Cut hole in center of top crust.
- Bake at 325 degrees for 20-25 minutes. Brush with milk and sprinkle with sugar.
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Muffins
- 2 c Bisquick
- 3 T sugar
- ¾ c milk
- 1 egg
- 2 T butter, melted
- ⅔ c fruit (blueberries, raspberries, apricots, peaches, raisins, dates, etc.)
- Preheat oven to 400 degrees.
- Grease muffin pan.
- Combine all ingredients and stir well. Batter will be slightly lumpy.
- Fill muffin cups ⅔ full and bake for 15-20 minutes. Makes 12 muffins.
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Blackberry Cobbler
Author: Paulus Family
Recipe type: Dessert
- 1 c all-purpose flour
- ¼ c sugar
- 1 t baking powder
- ½ t salt
- ¼ t cinnamon
- 6 T cold butter
- ¼ c boiling water
- 2 T cornstarch
- ¼ c cold water
- 1 T lemon juice
- ⅔ c sugar
- ¼ t cinnamon
- 4 c fresh blackberries, rinsed and drained
- Preheat oven to 400 degrees.
- In a large bowl, combine flour, ¼ c sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in boiling water just until evenly moist.
- In a sauce pan dissolve cornstarch in cold water. Mix in lemon juice, ⅔ c sugar, ¼ t cinnamon, and blackberries. Bring to a boil, stirring frequently.
- Transfer berry mixture to a casserole dish and then drop spoonfuls of dough on top.
- Bake for 25 minutes or until dough is golden brown.
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