Sweet Lady blackberry pie (recently featured at Fresno Bee)
Combine the following and bring to a boil, then remove from heat:
7 1/2 ounces water
6 1/2 ounces sugar
Dash of salt
1 tablespoon corn syrup
1 teaspoon lemon juice
Mix together and stir into boiled mixture:
3 tablespoons corn starch
2 ounces water
3 cups blackberries
For the pie crust:
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup ice cold water
Roll out into two pie rounds. Place one round in pie pan and fill with pie filling. Place other round on top and crimp edges. Cut 4 or 5 slits in top crust so steam can escape. Bake Sweet Lady blackberry pie for 40 minutes at 400 degrees.
— Willems family recipe
2 pie crust = 1 pie
2/3 cup crisco
1/4 tsp (rounded) salt
2 cups flour
1/3 cup ice water
Mix the flour and salt together and then cut the Crisco in with a pasty blender or by the mixer. As you mix gradually add 1/3 cup ice water. Make into a ball and roll out for pie crust.
|Blueberry Almond SquaresDescription: A Truly Delicious, Fresh Blueberry Bar Cookie-Sure to Delight All!
Cooking Time: Bake 35 to 40 minutes
|1-1/2 cups||Butter (3 sticks), unsalted and soffened|
|2-1/2 cups||C&H Pure Cane Golden Brown Sugar lightly packed|
|4 Cups||All-Purpose flour|
|3/4 tsp||Baking Soda|
|1 Cup||Almonds, Slivered and toasted|
|3 Cups||Blueberries, fresh if in season otherwise frozen.|
|2 tbsp||Almonds, slivered and toasted C&H Pure Cane Powdered Sugar (optional)|
|Instructions:Preheat oven to 350 degrees Farenhiet. Butter sides and bottom of 13×9-inch baking pan. In large bowl, combine butter and brown sugar; with electric mixer, beat until smooth and light. And eggs, one at a time, scraping down sides of bowl after each addition. Mix in vanilla. Onlow speed, gradually mix in flour, salt, baking soda, and 1 cup of almonds. Spread half of the batter in the bottom of the prepared pan. Arrange 2 cups of blueberries over the batter. Spoon remaining batter over blueberries and spread in an even layer. Place remaining blueberries over top and sprinkle with remaining almonds. Gently press blueberries halfway into batter. Bake 35 to 30 minutes, or until skewer inserted in the center comes out clean. Cool before cutting into squares. Sprinkle with powder sugar, if desired. Store covered at room temperature.|
|Serving Size:||Serves 12|
|Credit:||Recipe Developed Courtesy of Emily LuchettiC and H Sugar|
Berry Lady’s fruit pizza
Makes 12 servings
1 1/2 cups flour
3/4 cup butter, softened
1/3 cup powdered sugar
Combine in mixer until smooth. Press into standard size pizza pan. Bake at 400 degrees for 10-12 minutes or until lightly browned. Cool.
8 oz. cube of cream cheese
1/4 cup powdered sugar
1/2 of a regular size Cool Whip container
Juice of 1/2 lemon
Blend in mixer and spread on cooled crust.
4 cups of blackberries, blueberries or boysenberries
2/3 cup sugar
2 tablespoons flour
Combine ingredients in a glass bowl and cover with plastic wrap. Microwave for 9-11 minutes, stirring at 3 minute intervals. Cool. Spread over cream cheese filling.
Cooking tips: You can prepare the ingredients the night before, refrigerate the filling and sauce, and assemble it before serving.