3 Berry Cobbler

Every berry in this cobbler was harvested locally! The blackberries were picked by my husband, dear friends and little ole' me. Not so little but you get what I mean. ;) The strawberries are Stilwell strawberries and the best strawberries that I have ever eaten. The blueberries are from Fisher's Blueberry Farm and picked by yours truly. It is like a vacation for me to get to pick blueberries all by myself. Does that sound terrible? Don't get me wrong as I love my kiddos and my husband but sometimes it is nice to have an hour to yourself. I always make various cobblers and thought why not add all three berries together and make a 3 berry cobbler. I am glad that I did because I think it is extra tasty and so did the family. This is What's Cookin on Beaty's Creek today.

Needed:
3 cups sliced strawberries
3 cups blueberries
3 cups blackberries
3 cups sugar
1/4 cup sugar for top crust
2 T cornstarch

Pie Crust
I double this recipe for a cobbler.

Place all of your berries in a large bowl. Pour sugar and cornstarch in and mix very well. Let sit on the counter while you roll out your crust. The juices from the berries will thicken a little while sitting there and that is fine. Place your bottom crust in a deep 9x13 pan. I used a lasagna pan for this cobbler. Pour in berries. Roll out top crust and place on top of berries. Seal top to bottom crust. Cut slits in top crust and sprinkle 1/4 cup of sugar on top. Bake at 325' for 1 hour. Serve warm with vanilla ice-cream.

Strawberry Pie

In honor of Pi Day!! Natalie Mikles from the Tulsa World ran this recipe and I could not wait to make it. It is so good that I will be making it a lot!! Thanks Natalie. ;) You must try this recipe while strawberries are at their peak. I made fresh whip cream to go on top. This is "What's Cookin" on Beaty's Creek today.


Needed:


2 cups water
4 tablespoons cornstarch
1 cup sugar
1 (3-ounce) box strawberry Jell-O
1 quart strawberries, sliced
1 (9-inch) baked pie crust
Whipping cream
1. In a saucepan, bring water, cornstarch and sugar to a boil. Boil until thick and clear.
2. While hot, add Jell-O. Mix. Set aside.
3. Once slightly cooled, mix in the strawberries. Pour into a baked pie crust. Keep in refrigerator until cool. Serve with whipping cream and whole strawberries.


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Crack Pie

I saw this recipe in Bon Appetit Magazine and knew I would have to make it. Not much was changed and just mainly for my personal taste on salt. This pie is my "Crack" and will be yours also when you make it for the first time. This is What's Cookin on Beaty's Creek.


Needed

Oat Cookie Crust

9 T butter-room temperature-divided
6 T brown sugar-split up
2 T sugar
1 large egg
3/4 cup old-fashioned oats
1/2 cup flour
1/4 t baking powder
1/4 t baking soda
1/2 t sea salt

Filling

3/4 cup sugar
1/2 cup brown sugar
1/2 t salt
1/2 cup butter-melted
7 T heavy whipping cream
4 large egg yolks
1 vanilla bean-scraped


Oat Cookie Crust

Preheat oven to 350°. Line 13x9x2-inch metal baking pan with parchment paper. Combine 6 T butter, 4 T brown sugar, and 2 T sugar in medium bowl. Beat mixture until light and fluffy, occasionally scraping down sides of bowl. Add egg, beat until pale and fluffy. Add oats, flour, baking powder, baking soda, salt and beat until well blended. Turn oat mixture out onto prepared baking pan and press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Remove from oven and cool completely.

Now using hands, crumble oat cookie into large bowl and add 3 T butter and 2 T tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Now pour mixture into a pie plate an shape into a pie crust with your hands.

Filling

Whisk both sugars, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes at 350' (filling may begin to bubble). Reduce oven temperature to 325°. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill covered overnight.

Easy Key Lime Pie

Sean and I have been watching the past seasons of the Dexter series from Showtime. Seeing all of the beautiful Florida scenes has made us both long for a Key Lime Pie. This pie had to be a no bake so it fits the warm weather image. I am not a believer in short cuts but this pie was so good I may never bake one again!  This is What's Cookin?? on Beaty's Creek this warm and sunny day.

Needed:


1 graham cracker crust
1 can sweetened condensed milk
3/4 cup of key lime juice
Zest from 2 key limes
1/2 t sea salt
1-8oz. container Cool Whip

Mix sweetened condensed milk, key lime juice, peel, and salt together.  Pour into pie crust and place in fridge until set.  I let my sit in the fridge for 4 hours.  Now spoon on Cool Whip and serve.

Pineapple Pie

My husband just loves pineapple pie. Well, he has been incredibly sweet lately and I wanted to be sweet right back. I worked and worked at getting this pineapple filling just right, thick enough not to run when cut but not too pasty tasting...know what I mean? I hate pie filling for that reason alone. Raven's favorite pie is cherry and I refuse to use a canned pie filling. She has to wait for me to pit cherries and then make the filling. I will be making these a lot more since I have my filling to where I am finally happy with it! This is What's Cookin on Beaty's Creek today.

Needed:

1 can crushed Pineapple-undrained
1 cup sugar
2 T cornstarch
1/2 t salt
1 T butter
1 T lemon juice

Pie crust for a double crust pie

Place crushed pineapple, sugar, cornstarch and salt in saucepan. Cook over medium heat stirring constantly until it thickens and clears. Now add in butter and lemon juice. Cool slightly.

Pour filling into unbaked 9-inch pastry shell. Cut remaining pastry into 1-inch wide strips for lattice top. Weave strips crisscross over pie to make lattice top. Pinch edges.

Bake at 400øF., 25 to 30 minutes or until lightly golden

Sweet Potato Pie

You may think that sweet potato pie tastes just like pumpkin but you are wrong!! Sweet potato pie, if made correctly has a totally different taste than pumpkin. Yes, it is made like a pumpkin pie but the end result is different. This is What's Cookin on Beaty's Creek today.

Needed:

3 Baked sweet potatoes or 3 cans of sweet potatoes drained

3 eggs-I use free range

1 can evaporated milk

1 t salt

1/2 cup white sugar

3/4 cup brown sugar

2 T butter

1 t vanilla

Mash your sweet potatoes with both sugars, salt, and butter. A few lumps are fine. Now add your eggs, vanilla, and evaporated milk. Stir very well. Now pour into a chilled pie crust. Bake at 425' for 20 minutes and them lower oven temperature to 350' and continue to bake for 40 minutes. You want to be able to insert a knife and have it come out clean in the center of pie. 1 hour was fine in my oven. Serve warm with whipped cream!

Pumpkin Pie

Nothing too different or special about my pumpkin pie. I use cream instead of evaporated milk and only use cinnamon for seasoning. Try this recipe, you will like it! This is What's Cookin on Beaty's Creek today.

Needed:

3/4 cup granulated sugar
2 t ground cinnamon
1/2 t salt
2 large eggs (again I use free range eggs)
1 can pure pumpkin (not pumpkin pie filling)
1 1/2 cups of heavy cream
1 unbaked 9-inch pie shell
Whipped cream or Cool Whip


Mix sugar, cinnamon, and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in heavy whipping cream.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or Cool Whip before serving.

Apple Pie

One of my best childhood memories is that of my Granny West making me apple pies! She had to use Sweet and Low but they were so good I did not notice the difference. Some people like cheese on their apple pies, not me, I just want a good old apple pie. This pie makes me feel warm inside on this cool Fall day and brings back great memories of my Granny West too. This is What's Cookin on Beaty's Creek today.

Needed:

10-12 Granny Smith apples
1 cup sugar
2 T cinnamon-I like a lot of cinnamon
2 layer pie crust

Peel and slice apples. Coat with sugar and cinnamon. Roll out crust for top and bottom. Place bottom crust down into a pie plate, fill with apple mixture and place rolled out top crust on top and seal very well. Sit pie on a parchment lined cookie sheet and bake in a 425' oven for 15 minutes. Lower heat to 350 and continue baking for 60 minutes.

Fresh Blueberry Pie

I love to pick my own blueberries and thankfully my kiddos do too. We pick several gallons so we can have plenty of fresh berries and also have some to freeze for later use. Right now I have a blueberry pie in the oven begging for some vanilla ice-cream..... Back to the recipe, this is a very good pie recipe in my opinion. This would make a great dessert for the 4th of July. This is What's Cookin on Beaty's Creek.

Needed:
4 cups of fresh blueberries( I always put a couple of green berries in my pies. I think it makes a difference.)
1 1/2 cups sugar
2 T butter
2 T Cornstarch
1 egg yolk mixed with a little cream
Pie crust

Mix berries with sugar and cornstarch and pour into your pie pan that is fitted with your bottom crust. Now dot the berries with the 2 T butter and cover with top crust. make sure you cut some air holes in the top crust, this will help the steam to escape. Brush an egg yolk mixed with a little cream over the top crust and sprinkle with sanding sugar. Bake on a parchment lined cookie sheet at 425' for 20 minutes, reduce oven to 350' and bake for 25-30 more minutes.

Cherry Limeade Pie

I am not much of the lime pie fan but this one is sweet enough for me. I don't like to pucker when I am eating pie. Know what I mean??? It has been getting warm and humid on Beaty's Creek and this pie hit the spot. This is What's Cookin on Beaty's Creek. Don't email me, I know this is "NOT" cookin but at least I do it in the kitchen.

Needed:
I graham cracker crust
1 can sweetened condensed milk
1 frozen container of limeade
1/2 cup maraschino cherry juice
1 container Extra Creamy Cool Whip-thawed

Mix together sweetened condensed milk, limeade, cherry juice, and Cool Whip, when thoroughly mixed pour into your graham cracker crust. I made my crust from scratch but you can use a store bought one too. Now place pie covered in freezer over night. Serve with a cherry on top. This will make you think of your favorite cherry limeade drink.

Buttermilk Pie--Oh My!!

This is one of our favorite recipes! Don't be scared off by the word buttermilk, buttermilk is your friend. If you like custard pies you will really like this buttermilk pie. This is What's Cookin on Beaty's Creek.

Needed:

1 cup buttermilk
1 cup sugar
1 t vanilla
3 eggs
1/4 cup butter-melted
1 pie crust

Mix buttermilk, sugar, eggs, vanilla, and butter together very well. Pour into a pie crust. Bake at 325' for 35 minutes or until golden and set.

Glazed Apple Pie Squares-From Taste of Home

You know it is crazy but I have never posted a recipe from the Taste of Home Magazine in which I am a field editor. Taste of Home has some really great recipes and great pictures. Don't you just love pictures to go along with recipes??? I sure do. This recipe comes from the Feb/March 2009 issue. This is What's Cookin on Beaty's Creek on this rainy day.

Needed:

2-½ cups all-purpose flour
1 T salt
1 cup cold butter-cut into small pieces
1 egg-separated
4 T milk
1 cup crushed cornflakes
1 cup plus 2 T sugar divided
2 t cinnamon
½ t nutmeg (I did not use this)
9 cups thinly sliced peeled Granny Smith apples

Glaze

1 cup powdered sugar
1 t vanilla
2 T milk

In a large bowl, I used my food processor, combine flour, salt, and butter. Mix together until it resembles cornmeal. In a measuring cup combine egg yolk and enough milk to measure 1/3 cup. Gradually add to flour mixture until dough forms.

Divide dough in half. Roll one portion into a thin 15x10 inch rectangle and place in baking pan. Place on your 15x10x1 inch baking pan and sprinkle with crushed cornflakes
In a large mixing bowl combine apples, cinnamon, nutmeg, and sugar, stir until well coated. Spoon over crust.

Roll remaining dough into a 15x10 rectangle and top apples. Bake at 350’ for 45-50 minutes or until golden brown.

For glaze, combine the powder sugar, vanilla and milk until it achieves a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack.

Peach Pie

Sean really likes peach pie, I am not too crazy about it but this recipe is really good. I used my home canned Porter Peaches, which I think really make the difference but store bought canned peaches will do. It turned to Winter on Beaty's Creek today so I made peach pie to warm up the kitchen. Nice excuse to bake isn't it??? Give this one a try, you won't be sorry you did. That is What's Cookin on Beaty's Creek today.

Needed:
For pie crust:
2 sticks COLD butter-cut into little pieces
1 t salt
1 T sugar
2 1/2 cup flour
1/2 cup COLD water

Place flour, salt, and sugar in food processor and whirl around a little. Now add your butter and pulse until it looks like cornmeal. Once this is achieved add 1/4 cup of your water and pulse, add the last 1/4 cup and pulse until dough comes together. Form in to 2 equal balls and flatten between plastic wrap and place in fridge for 1 hour.

For the Pie Filling:
2 quarts of home canned peaches or 4 cans of store bought peaches-drained
1 1/2 cups sugar
1 T cornstarch

Mix all of the above ingredients together and set aside while you roll out your pie crust. Roll out crust and place into pie pan, fill with peach filling and top with rolled out top crust, make sure you seal the sides very well. Sprinkle with sugar and poke several small holes in top crust. Bake at 400' for 1 hour. If crust browns too quickly cover with foil.

Chocolate Chip Pie

This pie is to DIE for! One of our relatives made this pie and would not give me the recipe. NEVER WOULD!! I wanted to make it so bad. I searched high and low. Finally found the toll house recipe but it was not the same. I tweaked it a little and this is the way I like it best!

Needed;

1 unbaked 9-inch deep-dish pie shell
2 large eggs(I use free range)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Cool Whip

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Pour into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with Cool Whip.

Double Layer Pumpkin Pie

I made this for my husband when we were first dating and he loved it! I have made it every Thanksgiving since. It is like cheesecake but a lot easier. All of our children like it too. My mother can eat a whole pie by herself. She is soo tiny I wonder where she puts it all.

Double Layer Pumpkin Pie

Needed;

1 prepared graham cracker pie crust
4 oz. cream cheese, softened
1 T cream, chilled
1 T sugar
1 1/2 cups Cool Whip, thawed
1 cup cream, chilled
2 pkgs. instant vanilla pudding
1 can Pumpkin
2 t Cinnamon
Cool Whip



Mix cream cheese, 1 T cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour 1 cup cream into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and cinnamon with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with more Cool Whip, if desired.

Pecan Pie

I first made a pecan pie when I was just married, that was 16 years ago. I used a Dear Abby recipe that I clipped out of the Tulsa World Newspaper. I thought it was a little too buttery, sorry Dear Abby. I worked with it and came up with this recipe. Hope you will give it a try. Pecan Pie is one of my many favorites.


Pecan Pie

1 unbaked 9" pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten ( I use eggs from my parents free range chickens. Their yolks are so yellow and pretty.)

1/3 cup butter, melted

1/2 t. salt

1 t. vanilla

1 cup pecan halves( I use organic from my parent's farm. They are so good!)

Heat oven to 350ºF.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; I place pecans in a pretty pattern around the top of the pie.

Bake for 45 to 50 minutes or until center is set. (Knife inserted in center will come out clean when pie is done.)

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Remove from oven and cool.