Blackberry Cobbler

I got some blackberries from the food co-op, so I looked up a recipe for them and found this one by Sandra Lee from the Food Network. I made it when Dad came to visit and I thought it was delicious. This recipe makes 8 servings, but I only needed four servings, so I halved everything except the cream soda & pancake mix and it turned out well. I also used three 6oz cartons of fresh blackberries instead of the frozen (that's what I got from the co-op). I was worried about the seeds but they weren't a problem.

Ingredients

• 2 pounds frozen blackberries, thawed
• 1 cup sugar plus more for dusting
• 3 tablespoons instant tapioca
• 1 tablespoon lemon juice
• 1 (7.75-ounce) packet butter biscuit mix (like Bisquick, or for GF use a gluten-free pancake mix)
• 3/4 cup cream soda, divided

Directions

Preheat oven to 350 degrees F. Spray 8 (4-inch) ramekins with butter flavored cooking spray and set aside.

In a bowl combine thawed blackberries, tapioca, lemon juice, 1/4 cup of cream soda and sugar.

Transfer to ramekins.

In a large bowl combined biscuit mix and remaining (1/2 c) cream soda. Mix until well blended. Sprinkle biscuit mix over berries.

Bake for 30 to 40 minutes. Serve warm.

I also dusted these with powdered sugar and put a few whole blackberries on top to look nice. It really tasted good.

Peach Cobbler

For the top:
2 cans sliced peaches, cut in half
1/4 cup sugar
1 tsp cinnamon

Mix dry ingredients:
1/2 cup sugar
1/4 cup almond meal
1/4 cup sweet rice flour (or white rice flour)
1/4 cup tapioca flour
1/4 cup white rice flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp xanthan gum

In separate bowl mix wet ingredients:
2 eggs
1/4 cup canola oil
1/2 cup milk (can substitute soy)
1 1/2 tsp vanilla

Preheat oven to 350. Pour wet ingredients into dry ingredients and mix well. Pour batter into 8x8 cake pan. Spread out the peaches on top of the batter. Sprinkle the whole thing with 1/4 cup sugar and cinnamon. Bake 40 to 45 minutes or until a toothpick stuck in the center comes out clean. You can serve with Cool Whip or Vanilla Ice Cream. Yum!

Chocolate Scotcheroos

I'm always searching my office for this recipe so I thought I would put it here where it would be much easier to find.

Prep time: 20 min.

Yield: 48 bars

Servings: 24

Ingredients:

1 Cup light corn syrup

1 Cup sugar

1 Cup peanut butter

6 Cups Rice crispies

2 Cup milk chocolate morsels

1/2 Cup heath toffee chips

Cook corn syrup and sugar in saucepan over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat and stir in peanut butter. Mix well. Add Rice Krispies. Stir until well coated. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.

Melt chocolate in microwave (takes 1-11/2 minutes). Stir in Heath Toffee chips. Spread over cereal mixture. Let stand until firm.

(Most people use butterscotch chips instead of toffee chips but I thought that was too sweet so I doubled the amount of chocolate chips and use the toffee chips for a nice crunch.)

Wendy's Raspberries and Cream Pie

This was all the rage in my last ward. It's so easy to make and super yummy. I'm made three today and am giving away two. Hopefully I'll start a new rage in this ward.

Be prepared to make two of these. The topping makes enough for two but I'm giving the filling proportions for just one. Depending on how many berries you add you can use the larger pie tin or the standard smaller ones. The picture here is of the smaller size pie.

1 or 2 store bought graham cracker crusts or homemade crusts in 9 inch pie plate.

Filling:
1 pkg. cream cheese softened
2 1/2 cups powdered sugar
1/2 8 ounce container cool whip

Mix cream cheese and powdered sugar. Fold in cool whip. Pour into graham cracker crust.

1 box Danish Dessert Raspberry flavor
1-2 bags frozen raspberries or 4 cups fresh raspberries

Make Danish Dessert according to package directions. If using frozen berries use only 1 1/2 cups water. Mix in berries and pour over pie or pies. Chill 3-4 hours.