Blackberry Crisp

Filling:4 cups blackberries Topping:1/2 cup flour1/2 cup brown sugar1/2 cup quick cooking oats4 T vegetable oil1/2 tsp. cinnamon1/2 tsp. Allspice Preheat oven to 350°. Turn blackberries into a greased 8×8-inch baking dish. Set aside. Mix together all of the topping ingredients until crumbly. Sprinkle over blackberries. Bake for 30 minutes or until blackberry filling is bubbly and topping is golden brown.

Read More

Chocolate Walnut Snack Cake

1 1/2 cups all-purpose flour1 cup sugar1/4 cup cocoa1 tsp baking soda1 tsp vanilla1 T white vinegar1/4 cup vegetable oil1 cup cold water1/4 cup chocolate chips1/4 cup chopped walnuts Preheat oven to 350°. In an ungreased 8-inch square baking pan mix first four ingredients with a fork. Stir in remaining ingredients except for chocolate chips and walnuts and mix well. Sprinkle chocolate chips and walnuts over batter. Bake for 30 minutes or until done (when knife or wooden pick inserted in center of cake comes out clean).

Read More

Pineapple Haupia

1 – 14oz can coconut milk3 T cornstarch4 T sugar1/8 tsp salt1/3 cup crushed pineapple Combine the first four ingredients in a medium saucepan. Heat over medium heat until just begins to boil, stirring frequently. Remove from heat. Stir in pineapple. Pour into serving bowls and let set. Can be served warm or chilled.

Read More

Raspberry Crisp

Filling:6 cups raspberries1/2 cup sugar Topping:1 cup flour1 cup brown sugar1/2 cup vegetable oil1/2 tsp. cinnamon Preheat oven to 350°. In large bowl, gently add sugar to raspberries. Spread into a greased 8×8-inch baking dish. Set aside. Mix together all of the topping ingredients until crumbly. Sprinkle over raspberry filling. Bake for 30 minutes or until raspberry filling is bubbly and topping is golden brown. Mix together all of the topping ingredients until crumbly. Sprinkle over raspberry filling. Bake for 30 minutes or until raspberry filling is bubbly and topping…

Read More

Strawberry Rhubarb Pie

A great late spring and early summer dessert. Pastry for 2 pie crusts1 cup sugar1/3 cup flour4 cups chopped rhubarb (1/2-inch pieces)2 cups sliced strawberries Preheat oven to 400°. Prepare pie pan with one pie crust. Mix sugar and flour. Stir-in rhubarb and strawberries. Turn pie filling mixture into pie crust. Top with top crust. Cover pie crust edge with foil to prevent crust from burning. Bake for about 1 hour or until pie crust is lightly browned and filling is bubbling.

Read More

Sweet and Spiced Pistachios

An easy to make snack. 2 1/2 cups shelled, raw pistachio nuts2/3 cup sugar1 1/2 tsp ground mace1 1/2 tsp ground cinnamon Sauté the pistachios, stirring frequently, until golden brown. Stir in sugar and spices. Continue to stir until the pistachios have caramelized. Remove from heat and spread evenly on a foil lined baking sheet to cool. Break apart after cooled.

Read More