I have made some wonderful things with our blackberries, I made Blackberry Freezer Jam, it is so easy and tastes so good. I made up several pints of them. My husband loves blackberries, so I made seedless Jam so I could eat it too, nothing better on a home made biscuit than home made jam. Nice thing is I have about 5 gallons of blackberries left in the freezer too, so can make more when this is gone. 

Fresh out of the oven

Blackberry cobbler

21/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

1 cup sugar

1 cup Gold Medal® all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

½ cup butter, melted

Cream, whipped cream or ice cream, if desired

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Makes 8 servings

Strawberry Poke Cake

Ingredients

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

2 eggs

1/4 cup canola oil

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

2 packages (3 ounces each) strawberry gelatin

1 carton (12 ounces) frozen whipped topping, thawed, divided

Fresh strawberries, optional

Directions

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings. 

Old-Fashioned Fudge Cake Recipe

INGREDIENTS
1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water

FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Alcohol Substitutes for Recipes

I watch many TV cooking shows and many use alcohol in them, I am a Christian and do not use alcohol in any form, so this comes in very handy when making a dish that calls for some kind of alcohol. Hope you enjoy your dishes with substitutes too. 

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

BOJANGLE'S BISCUITS

INGREDIENTS:

3 cups self rising flour

3 teaspoons baking powder

2 teaspoons confectioners' sugar

1/2 cup shortening

1 1/4 cup buttermilk

butter

DIRECTIONS:

Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.

These are so good, I made them yesterday, and then sausage gravy to top them with, oh my out of this world good, just such a wonderful biscuit, my fav now.

Chocolate Gooey Butter Cookies

Recipe courtesy Paula Deen
Serves: 2 dozen cookies


Ingredients

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." 
Cool completely and sprinkle with more confectioners' sugar, if desired.

Quick Skillet Cobbler

1/2 stick butter
1 cup sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 cups sliced fresh or frozen fruit of your choice

Preheat oven to 350 degrees.

Melt the butter in a 10 inch cast iron skillet.

Mix dry ingredients with milk. Pour half the melted

butter and the sliced fruit in to the batter and mix.

Pour batter into warm skillet. Bake for 35 minutes or

until golden brown. Good even with strawberries.

Appears gooey in the middle. Serve warm or hot with

a scoop of vanilla ice cream on top

or pour some milk over it.

Coconut Cream Pie

Ingredients 

1 cooked 9 inch pie crust
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut

Directions
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut.  Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.

HEARTY CHEESE RAVIOLI CASSEROLE

1/2 pound bulk Italian sausage

1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (25 ounces) cheese raviolo
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a casserole dish. Stir in the marinara sauce, tomatoes and mushrooms. Prepare the ravioli according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is browning and bubbly.

So Sorry I have Not Posted Anything New

IRISH SODA BREAD

Ingredients

4 cups all-purpose flour 
4 tablespoons white sugar 
1 teaspoon baking soda 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 cup margarine, softened 
1 cup buttermilk 
1 egg 
1/4 cup butter, melted 
1/4 cup buttermilk 

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. 

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. 

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Just In Time For Thanksgiving

Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar 
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.

Coke Cola Cake

Ingredients

• 1 cup butter 
• 1/3 cup cocoa
• 1 cup cola soft drink
• 2 cups all-purpose flour 
• 1 1/3 cups sugar 
• 1 teaspoon baking soda 
• 2 large eggs 
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract 
• 1 1/2 cups miniature marshmallows 
• Preparation

• Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
• Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
• Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Note:

Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Ingredients For Frosting

• 1/2 cup butter 
• 1/4 cup cocoa
• 1/3 cup cola soft drink
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract 
• 1 cup chopped pecans 

Preparation

• Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

Blue Berry Cheese Cake

Ingredients

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

Directions
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Baked Macaroni and Cheese, 
With Bread crumb topping

• INGREDIENTS
• 16 ounces sharp cheddar cheese  (shredded)
• 8 ounces mild cheddar cheese  (shredded)
• 6 tablespoons butter  (4 for recipe, approximately 2 for greasing pan)
• 2 cups whole milk
• 3/4 cup Italian breadcrumbs
• 1 lb elbow macaroni
• DIRECTIONS

1. Preheat Oven to 350 degrees.
   Shred the two cheeses into two different bowls.
   Prepare elbow macaroni as directed on box. Drain and set aside for a moment.
   Grease entire surface of your 9"x 13" baking pan generously with butter.
   Start Preparation by covering the bottom of the dish with half of the cooked elbow macaroni.
   Cut 2 TBSP of butter into small pieces (like a pat of butter) and spread them over the macaroni evenly.
   Add a layer of half of the Cheddar Cheese, then half of the Mild Cheddar Cheese.
   Add the other half of the elbow macaroni, THEN 2 more TBSP of butter cut into small pieces and spread out evenly.
   Add the other half of both cheeses.
   Add the 2 Cups of milk.
   FINALLY -- Sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish (you may use more or less than my recipe calls for).Put in oven at 350 degrees for about 45 minutes, or until lightly browned

Barbara's Best Biscuits

 










Perfect Ever Time

2 cups flour
1 tsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

Sift together first 4 ingredients, cut in shortening, Beat egg and milk together and add to dry mixture. Dough will be moist. On a floured surface knead dough until smooth. Roll out to 3/4-inch thickness, cut with biscuit cutter.
Bake on a greased cookie sheet at 450 for
10-12 minutes.
Now I do not roll my dough out, I push it down with my hands and leave it kinda thick, your biscuits will be 2 inches high and melt in your mouth. up to you how you like them we like them high with butter and honey. Hugs and enjoy. Perfect every time.