Ingredients

• 1 cup of all purpose flour
• 1½ cups of sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 7 tablespoons butter (still cold)
• ¼ cup water, boiling
• ¼ cup water, cold
• 2 tablespoons cornstarch
• 1½ teaspoon lemon juice
• 4 cups blackberries (rinsed and pat dry)

Instructions

1. Preheat your oven to 400°F.
2. In one large bowl, mix ½ cup of the sugar, flour, salt and baking powder together and then cut in the cold butter until the flour mixture looks crumbly.
3. Next, stir in the boiling water into the flour mixture until it is moist evenly.
4. In a different bowl, mix the cold water and cornstarch together until dissolved.
5. Next, add the remaining sugar, lemon juice and blackberries, then pour in a large seasoned cast iron skillet.
6. Bring the berry mixture to a boil, constantly stirring so as to avoid burning.
7. The next step in the blackberry cobbler recipe is placement of the dough.
8. Take the berry mixture off the heat and drop spoonfuls of dough onto the top of the hot berry mixture, placing with an even hand.
9. Bake for approximately 20 – 30 minutes until the dough turns golden brown.

Ingredients

• 1 cup butter for shortening
• 5 over-ripe bananas, mashed well
• 2 ½ cups sugar
• 4 eggs
• ¾ cup buttermilk
• 3 cups flour
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped nuts
• 1 ½ teaspoon vanilla

Instructions

1. Combine shortening, bananas and sugar.
2. Slowly add eggs, one at a time and beat well.
3. Sift baking soda, flour and salt together.
4. Alternately add the other dry ingredients along with the buttermilk to the batter mixture.
5. Add the vanilla and nuts and mix the banana bread recipe mixture well.
6. Bake the mixture for 70 to 80 minutes at 325 degrees or until a toothpick comes out clean from the bread.

Notes

Ingredients

• 4 eggs
• 4 cups confectioners' sugar
• 2 teaspoons lemon zest
• 4 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 drops anise oil

Instructions

1. Beat together sugar and eggs until very fluffy.
2. Add anise oil and lemon zest.
3. Gradually mix in the baking powder and flour blending well as you go.
4. Chill this dough for at least 4 hours or overnight, if you wish.
5. Flour a dough rolling area and roll out the chilled dough to roughly 1/8th to 1/4th inch thick.
6. Use a springerle rolling pin or a pressboard to make the designs these cookies are so well known for.
7. Cut into desired shapes.
8. Let these sit out overnight, uncovered.
9. The next day bake them for 15 minutes at 350 degrees F.
10. Cool on a wire rack then store in an airtight container.

Notes

Ingredients

• 1/3 C fresh cranberries
• 1/2 C sugar

Instructions

1. Place the cranberries in a large mixing bowl.
2. Add the sugar and toss to completely coat the cranberries.
3. Cover the bowl and place in the refrigerator for at least 1 hour.
4. Remove the cranberries and place in mini muffin cups.
5. Place in an airtight container in the refrigerator for 1 week.

Notes

Ingredients

• 1/4 C sugar
• 1 t cinnamon
• 1/8 t salt
• 1 egg white
• 2 ½ C pecan halves

Instructions

1. Place the oven temperature at 300 degrees and allow the oven to heat.
2. In a mixing bowl toss together the sugar, cinnamon and salt.
3. Place the egg white in a separate bowl.
4. Beat the egg white to a foamy consistency.
5. Add the pecans to the egg white mixture and stir to cover.
6. Add the sugar mixture to the pecans and mix until the pecans are completely covered.
7. Spray a baking sheet with a non stick cooking spray.
8. Spread the pecans out in a single layer on the sheet.
9. Roast 30 minutes, turning the pecans with a spatula occasionally.
10. Allow the pecans to cool completely before storing.

Notes

Ingredients

• 2 2/3 C sugar
• 2/3 C light corn syrup
• 1/2 C water
• 2 egg whites
• 1 t vanilla extract
• 2/3 C nuts, chopped

Instructions

1. Place the sugar into a medium heavy saucepan.
2. Add the corn syrup and water.
3. Place the pan over low heat and stirring continuously cook the mixture until all the sugar has dissolved.
4. Once the sugar has dissolved allow the mixture to cook until the candy thermometer reaches 260 degree, being sure not to stir.
5. Remove the pan from the heat.
6. Place the egg whites into a large mixing bowl.
7. Beat with an electric mixture until soft peaks begin to from when the beaters are lifted up.
8. Continue beating the mixture as you pour the hot syrup in a steady stream into the egg whites.
9. When all the syrup mixture has been added pour in the vanilla extract and continue beating until the mixture holds uniform shape.
10. Fold in the nuts with a rubber spatula.
11. Place wax paper on a large cookie sheet being sure to cover it completely.
12. Butter the end of a wooden spoon.
13. Drop the mixture with the wooden spoon onto the prepared baking sheet.
14. Allow the candy to cool before placing in a sealed container.

Notes

Ingredients

• 1 (6 oz.) pkg. semisweet chocolate pieces
• 1/3 C butter
• 16 large marshmallows
• 1/4 C peanut butter, crunchy
• 1/2 t vanilla extract
• 2 C oats
• 1 C coconut, flaked

Instructions

1. Place the chocolate in a large saucepan over low heat.
2. Add the butter and marshmallows.
3. Cook 5 minutes, stirring constantly, until melted together and smooth.
4. Remove the pan from the heat and stir in the peanut butter.
5. Pour in the vanilla and stir just to combine.
6. Add the oats and coconut and stir until incorporated into the ingredients well.
7. Place wax paper onto a large baking sheet.
8. Drop the mixture by teaspoonfuls on the prepared sheet about 1 in. apart.
9. Refrigerate for 2 hours or until candy is firm.

Notes

Ingredients

• 1 egg
• 2 C confectioner's sugar, divided
• 1/8 t salt
• 1/2 t vanilla extract
• 1/3 C peanut butter
• 1 T butter, room temperature
• 3/4 C salted peanuts, chopped fine

Instructions

1. Place the egg in a small mixing bowl.
2. Beat the egg with an electric mixer on low just slightly.
3. Add 1 C of confectioner's sugar, salt and vanilla to the egg.
4. Beat with the mixer on medium speed until just combined.
5. Add the peanut butter and butter and beat until all the ingredients are combined well.
6. Fold in the remaining confectioner's sugar with a rubber spatula.
7. The mixture should be firm enough to roll into balls.
8. More confectioners' sugar can be added, 1 T at time until the mixture if as firm as needed.
9. Place the nuts in a shallow bowl or pan.
10. Cover a cookie sheet with wax paper.
11. Form the mixture into 1 in. balls and roll the balls in the nuts to completely cover.
12. Place the balls on the lined cookie sheet.
13. Refrigerate 1 hour or until firm.

Notes

Ingredients

• 1 pkg. white frosting mix
• 1/3 C light corn syrup
• 1 t almond extract
• 1/2 C boiling water
• 1 (1 lb.) pkg. confectioners' sugar
• 1 C candied cherries, chopped
• Red food coloring

Instructions

1. Place the frosting mix (dry) into a large mixing bowl.
2. Add the corn syrup and almond extract.
3. Carefully pour the boiling water into the mixing bowl.
4. Beat the mixture with an electric mixer on medium speed 5 minutes until soft peaks begin to form when beaters are lifted out.
5. With the electric mixer on low speed gradually beat in the sugar.
6. Fold in the candied cherries with a wooden spoon.
7. Place a few drops of red food coloring into the mixture and blend with the spoon.
8. Place wax paper on a large cookie sheet.
9. Drop the mixture by teaspoonfuls onto the prepared sheet.
10. Allow the outside of the candy to firm, about 1 hour.
11. When the outside is firm turn the candy over and let the candy dry for 12 hours.

Notes