Blackberry Pie (My absolute favorite!)

 

Pie Crust:
2 2/3 c. flour
1 c. vegetable shortening
1 t. salt
6 T ice water

Blackberry Filling: 

6 c. fresh or frozen blackberries (slightly thawed if frozen)

1 T lemon juice
1 c. sugar

1/4 c. flour

1/8 t. salt

1 T butter

1 t. sugar for sprinkling
 

For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork.Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing blackberry filling. Preheat oven to 425°F (220°C) 

For Blackberry Filling: In a large bowl, gently toss berries with the lemon juice.In a small bowl, combine sugar, flour and salt. Add sugar mixture to the berries and gently toss to coat well.Turn berry mixture into into chilled unbaked pie crust and mound slightly in center. Dot with butter. Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. Bake on center rack in oven until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F (190°C); continue baking until juice bubble and crust is a lovely golden brown, about 30 to 35 minutes longer. Transfer pie to wire rack; cool to room temperature before serving. Two words:whipped topping.

If blackberries are extremely juicy, you may need to add another tablespoon of flour. Other berries, such as raspberries, boysenberries and logan berries, or even a combination of berries, can be used in place of the blackberries.

Blintzes

Filling:
1 (8oz) cream cheese softened
1/8 t. cinnamon
1 egg
pinch of salt
1/8 t. lemon extract

Crepes:
2 eggs
1 c. flour
1 1/4 c. milk
1/4 t. baking powder
1/2 t. sugar
1/2 t. salt

In a bowl combine the filling. Mix and set aside. Combine the crepe ingredients with a mixer. Place a dollop of butter into a skillet on med-low. Pour 3 T batter into pan. Once batter is no longer shiny, turn the crepe onto a cotton towel (sprinkled with powdered sugar), cooked side up. Place 2 T filling onto the crepe. Fold opposite sides to form a square, leaving the uncooked side facing out. Place on a cookie sheet. Refrigerate until serving time. 20 minutes before serving take out of the fridge and sit on the counter to return to room temperature. Fry in butter and serve with sour cream or berry jam. Makes 20-22 blintzes. Can be frozen, use within 3 weeks.

Raspberry Jello

1 (6oz) pkg raspberry jello
2 c. boiling water
2 (10oz) bags frozen raspberries
1 1/2 c. apple sauce
2 c. miniature marshmallows
2 c. sour cream

Dissolve Jello in hot water, and let cool slightly. Add frozen raspberries and apple sauce. Mix and pour into pan or bowl. Let it sit in the fridge until slightly thick. Mix sour cream and marshmallows together. Carefully spread on top of Jello mixture. Chill.

Stuffed Strawberries

First off... I must say that these strawberries are amazing. Probably the best "chick food" that Ive ever come up with in my entire life. Chocolate+fruit+cream cheese...... YUM. To die for. Craving them already just thinking about it. 

2 lbs strawberries

1/2 c. semi sweet chocolate chips

8oz cream cheese softened

2T vanilla

3/4 c (or more) of powdered sugar

Cut the bottom tips off of the strawberries after washing and cutting the green tips off. (cutting the bottom tip off... makes them stand.). When I cut the green leaves off the top I try to do it so that the top forms a V notch for the icing to sit in. After this is done put all of your strawberries into the refrigerator. Whip your cream cheese, vanilla, and powdered sugar together until its thoroughly mixed. With an icing tip (or those cake pastry plastic decorator pumps) squeeze out just a bit of the icing mixture onto the top of each strawberry. Once these are all done put them back into the refrigerator carefully. (If you don't put them back in... the icing will melt off the top.) Get your chocolate all nice and warm and melted and then however you want to pipette a little drizzle across each strawberry. this is important.... PUT THEM BACK INTO THE REFRIGERATOR FOR A GOOD 15 MINUTES. I learned this the hard way. If they don't go RIGHT back into the fridge.... you can say goodbye to all of your icing as it melts off of the strawberries and onto your serving platter. When cooled, put on the counter and watch how quick these babies disappear!