Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it well...it's a kitchen necessity!
The name says it all! It has a delicious sugar crackle topping that forms by pouring the boiling water over the top before baking. This is my favorite cobbler recipe. Easy, impressive, and versatile. Can use any combination of berries, frozen or fresh.
This is an easy, delicious cobbler, light on work! Between the spice cake and the apples with cinnamon, your search is over for the fastest easiest dessert that will please everyone!
Note**I'll be honest, I rarely use cake mixes. When I bought the spice cake mix,I never paid attention to it's weight, so I'll "guestimate."
This is by Brenda Hyde
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas
One of the Vendor/Growers, up in Apple Hill in Camino California, sells these pies for a pretty penny so when I found the recipe posted in the local paper years ago, I made sure it was added to my recipe file since my Sweet EddieBear always loved an apple pie.
The recipe for recipe #237148 is posted seperately.
This is so good! Smooth and creamy! Great for Valentine's Day! This works great for the holidays too! Very festive! If you aren't a meringue fan, do like I do and use whipped cream for the meringue! This is from Taste of Home.
This is as pretty as it is good! Very festive for the holidays or any day that you feel festive! This is from Taste of Home, and it was tested using half sugar and half sugar substitute(they used Splenda).The times do not include cooling or chilling times called for. If you aren't a meringue fan, try using whipped cream instead.
From the magazine's August 2007 edition: "It's simple: Use shortening for a flaky texture and butter for a delicious flavor...Makes 1 double crust for a 9-inch pie or 2 single-crust 9-inch pies." Nutrition facts: 168 cal (99 fat cal), 2.1g protein, 11g fat (4.5g sat fat), 15g carb, (0.5g fiber), 270mg sodium, 14mg chol.
I needed a graham cracker crust so I started with the recipe on the back of the Nabisco Graham Cracker crumbs box & did some embellishing. I also cut the sugar in half. Baking for just 5 minutes 'sets' the crust and when I baked the pie, it did not burn/overcook. The results were OOH LA LA.
There are lots and lots of lemon pies, but this is my way. I don't care for meringue, I like whipped topping, but I have left the topping for you to decide for yourself. This recipe makes 2 pies. I have only made the two, and haven't cut it in half. Don't substitute anything for the evaporated milk. Chilling time included in the preparation time.