Blueberry Pie

9 in. double pie pastry
4 c. blueberries
1/4 c. plus 1 T. Sugar
3. T. Flour
1 t. grated orange rind
1/4 t. nutmeg
2 T. Orange Juice
1 t. lemon juice

Roll out bottom of pie pastry and place in pie pan. In a bowl combine the blueberries, 1/4 c. sugar, flour, orange rind, and nutmeg. Mix well. Pour into pie crust. Sprinkle juices over berry mixture. Roll our remaining pie dough and place on top. Cut 3 slits in pie crust. Sprinkle with Sugar. Bake for about 45 min. or until pastry is golden brown. Serve warm with vanilla ice cream.

One Pan Cobbler

Easiest dessert ever!!

1/2 cup butter
1 cup flour
1 cup sugar
2 tsp. baking powder
3/4 cup milk
1/4 tsp. salt
1 bottle peaches, or other fruit adding up to about 16 oz.

Melt butter in casserole dish (I use a 9X11). Stir in flour, sugar, baking powder, milk, and salt until all lumps are gone. Strain liquid from fruit and pour over top evenly. DO NOT STIR. Bake at 350 for 1 hour.
The top is golden brown and slightly crunchy! Our favorite combination is peaches with a couple of raspberries served warm with vanilla ice cream.

Mom's Chocolate Chip Cookies

This is the basic version I got from Mom when we first got married. They turn our perfect every time!

2 sticks butter or margarine
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
3 1/4 cups flour
1 tsp. baking powder
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 package chocolate chips

Cream butter and sugars. Mix in eggs until incorporated. Mix in dry ingredients. Dough will be stiff. Make tablespoon size balls and bake at 350 degrees for 8-10. Do not overbake!! As soon as there is some color take them out of oven. Cool for one minute and transfer to a wire rack to finish cooling.

Pretzel Salad or Dessert

Ingredients:
1 c. crushed pretzels
2Tbsp. sugar
1/2 c. melted butter
1 (8oz.) pkg cream cheese
1 c. sugar
1 small container whipped topping, thawed
1 large pkg. strawberry jello
2 c.hot water
1/2 c. cold water
1 large pkg. frozen strawberries

Combine pretzels, 2Tbsp. sugar, and butter; press into a greased 9X13 inch pan. Bake at 350F for 8 minutes; cool. Combine cream cheese, 1c. sugar, and whipped topping. Spread over pretzel layer. Dissolve gelatine in hot water; add cold water and allow to stand to semi-gel stage. Add frozen strawberries. Pour over cream cheese layer and refrigerate until firm (this last step takes awhile, overnight is a great idea). Yumm Yumm, you've gotta try it!

Rustic Autumn Fruit Tart

This is a new recipe I found in my new Taste of Home. I haven't actually tried it yet, but I bet it is wonderful. I was going to make it for the Elders last Friday, but they canceled so now I am going to make it for them this Friday. It is a good way to use fresh fruit in the fall.

1/2 c butter
4 oz cream cheese softened
1 1/2c flour
2 large apples peeled and thinly sliced
1 medium pear peeled and thinly sliced
4 1/2 t. cornstarch
1/2 t. cinnamon
1/4 t. cardamon(very expensive I would just use cloves or cut it out altogether.)
1/4 t. nutmeg
1/4 c. orange juice
1/3 c. packed brown sugar
1/2 c. apricot jam

Beat butter and cream cheese till smooth. Slowly add flour just until mixture forms a ball. Refrigerate for 1 hour. In another bowl, combine the apples and pears. In another bowl mix the cornstarch and spices. Stir in the orange juice and brown sugar. Mix until well blended and then pour over the apples and pears.
On a ligthly floured surface roll the dough out in a 14 in. circle. Transfer to a parchment lined baking sheet. Spoon filling over it leaving a 2 in. edge. Fold the edge up over the filling, leaving an opening. It looks like a pastry bowl holding the fruit in the picture.
Bake at 375 for 40-45 min or until crust is golden and filling is bubbly. Spread w/ apricot jam, and enjoy.