Cobblers and crisps Cakes and pies Coffee cakes Muffins Sauces and soups  


Blackberry Cobbler



Preheat oven to 475F. Lightly butter an 8-inch square Pyrex baking dish.

Combine the sugar, flour, cinnamon and nutmeg in a large, heavy saucepan or dutch oven. Gently stir in the blackberries and orange juice. Over medium heat, bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat and stir in butter until it is melted. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Stir the blackberry mixture to evenly distribute the fruit, and spoon half the mixture into the prepared baking dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until very lightly browned. Remove from oven and spoon remaining blackberry mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the blackberry mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 20 minutes or until browned. Makes 8 servings.  

Apple Cobbler

one half c. sugar
1 teaspoon baking powder
one half tsp. cinnamon
one quarter tsp. salt
4 c. thinly-sliced pared apples
1 well beaten egg
one half c. evaporated milk
1 c. sifted all-purpose flour
1/3 c. melted butter

Place apples in bottom of a greased 8 one quarter " x 1 three quarters " inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry ingredients all at once, and mix well. Pour over apples. Bake at 325 degrees for about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve warm. Makes 8 servings. Nuts make a nice addition!


Blueberry Coffee Cake



Preheat oven to 350 degrees. Grease and flour 8 x12 baking dish. Wash berries and set aside to drain. In a mixing bowl, cream together sugar and one half cup of the butter. Add eggs one one at a time, beating well after each addition. Combine 2 cups of flour and salt; add alternately with the sour cream and baking soda to the creamed mixture. Blend in vanilla until smooth. Pour batter into prepared pan and arrange blueberries on top. Combine brown sugar with remaining flour and butter; sprinkle over all. Bake 45 minutes.

  Blueberry Muffins  


Sift the dry ingredients together. Stir in blueberries; mix egg, shortening and milk together thoroughly. Combine mixtures, stirring just enough to dampen flour. Fill greased muffin pans 2/3 full. Bake in moderately hot oven, 400 degrees F, for 20-25 minutes. Makes about 18 muffins.

Blueberry Sauce


Combine all ingredients in saucepan. Cook and stir over medium heat for 3 - 6 minutes or until thickened.  Makes 2 cups

Blueberry Cheesecake


Cheesecake: Combine cookie crumbs, butter and nutmeg. Press into 9-inch tart pan with removable bottom. Beat cream cheese, sugar eggs, vanilla and lemon peel with electricup mixer until smooth. Spoon into cookie crust. Bake at 375F. 15 minutes or until firm. Cool. Spread Blueberry Topping over cheese cake. Refrigerate several hours.

Topping: See blueberry sauce recipe above, or for a simpler topping: Combine blueberries, sugar, water, cornstarch and salt in a saucepan. Cook and stir about 4 minutes or until thickened. Stir in lemon juice. Cool to lukewarm temperature.

Pumpkin Soup


Heat the oil in a large pot then add the onion and garlicup and cook over medium heat until the onion is soft, about five minutes.

Add the mustard, turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes, stirring constantly.

Whisk in the water or broth, pumpkin, sugar, and lemon juice. Simmer 15 minutes.

Stir in the milk, then puree the soup in a blender in two or three batches until very smooth. Return it to the pan and heat over a medium flame until hot and steamy (do not let it boil), about 10 minutes.

Serve with a sprinkling of fresh cilantro if desired

The soup is a bit spicy - to make it milder and more Halloweeny, dropy the cayenne, cumin, tumericup and mustard and increase the cinnamon to 1 Tablespoon and add one quarter teaspoon of nutmeg and one quarter teaspoon allspice.

Peachberry Crisp

2 lbs peaches
1 cup Blackberries, washed and stemmed
1 cup raspberries, washed and stemmed (or you may make it with 2 cups of either berry)
one half cup sugar
3 Tbs all-purpose flour
1 Topping (recipe follows)

Preheat oven to 350.  grease (butter, or Crisco, or Trex*) a  3 quart baking pan. Prepare the tTopping (See below) and set aside. Peel the peaches. (note - an easy way to remove skins from most fruit and vegetables - peaches, tomatoes, nectarines, etc.) is to put them in a pan of boiling water for 20-30 seconds, then quickly intoa bowl of cold water.  Their skins should slide off easily. Sliced the peeled peaches into wedges no more than 1/2" thick and set aside. Add the berries, sugar and flour and toss gently. Transfer the fruit  to the baking dish and cover with the topping. Place baking dish on a baking sheet in oven (to catch overflow) and bake until the top is golden-brown and the peaches are tender when jabbed with a knife (should take about  45 minutes).

Topping (for Peachberry Crisp)

6 Tbs butter, cut into 1/2" chunks
three quarters cup brown sugar, packed
2/3 cup flour
one half cup rolled oats
one quarter cup pecan cumbs (optional)
one quarter tsp salt
one half tsp ground nutmeg
1 tsp ground cinnamon 

Using your fingers mix the butter with the rest of the ingredients until you have a coarse, crumbly mixture.

* If you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco.

Complete Water Bath Canner Kit

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except more jars and lids!
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