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.

The Best Oven Baked Brisket you will ever eat!!!

I really love brisket if it is good and juicy. I hate it when you order brisket and it comes to you dry with little more than smoke for taste. I smoke brisket and ribs but this recipe for brisket is really better than a smoked brisket. I think the apple juice adds a taste to the beef that is hard to get on the smoker. Another good thing about this recipe is you can cook it even if it is 20' outside. Of course it will be a while until we see temps like that on Beaty's Creek. We our brisket with potato salad, pickles, and onion. This is What's Cookin on Beaty's Creek today.

Needed:

1 beef brisket that has not been trimmed
1 quart apple juice
Salt and Pepper to taste
1 cup brown sugar

Pour apple juice into a covered baking pan. Lay your brisket in the pan and coat with salt and pepper. I use a lot because as the brisket cooks in the apple juice it spreads the salt and pepper through out the meat. I now place the brown sugar on the top of the brisket and spread it all over with my hand. Cover and bake at 300' for 5 hours. Now cover with bar-b-que sauce of your choice, replace cover,and turn the oven up to 400' for 1 1/2 hours. Let meat rest for 20 minutes before you slice it. Serve on buns with a pickle and onion. Good and easy!

Cajun Boiling Pot

Many moons ago there was a restaurant in Tulsa Oklahoma called the Cajun Boiling Pot. It was so good and different from the ordinary that it quickly became a favorite. Every time we had friends or family in town, we would just have to take them there. What made this place so different was that they did not serve on plates. When your low country boil was ready, they would bring it to your paper lined table and dump it in the center. This was before the Food Channel or Emeril and anyone in the great state of Oklahoma cooked like this, much less served like this. Many of my high school friends were shocked, in a good way, when their food was brought to them. Well a few years ago the Cajun Boiling Pot closed and we had to fend for ourselves, so this is our Cajun Boiling Pot. Give it a try and you will be having this again and again on those special family get togethers. One of the best things about this...there are no dishes to wash afterwards! This is What's Cookin on Beaty's Creek this first day of Summer and Raven's 17th birthday!


15 ears corn-cut in half
7 pounds red potatoes
3 pounds yellow onions-cut in quarters with the skin left on
5 pounds shrimp
5 pounds Cajun and or hot links-cut into 2 inch slices
5 pounds crab legs
1/4 cup salt
cayenne to taste
2 heads garlic-sliced in half
(you can add crawdads but we prefer them prepared other ways)


Boil water in a huge pot seasoned with Old Bay Crab Boil, salt, and cayenne. Add in potatoes and cook for 12 minutes on a steady boil. Now add in corn, onions, and hot links. Boil these for an additional 8 minutes and then remove everything from the pot. Now add shrimp and crab and boil for 8 minutes and now remove all of these from the pot. Now dump everything on top of a table covered with newspapers and serve with melted butter, cocktail sauce and french bread.

Brisket

This is my favorite thing to smoke. Believe me, finding a brisket to smoke this Fourth of July was a journey in itself. See I like to smoke a brisket that has at least an inch of fat on top. To me it makes all the difference in the world in the taste and moisture of the brisket. I finally found the brisket in a nearby town and wouldn't you know, it would be close and the last place I thought to look. I use hickory wood in the smoker but the wood choice is up to you. I think hickory gives the meat a very good taste, not over powering but just good. I hate it when you eat something smoked and it tastes like SMOKE. I think you should still be able to fully taste the meat that you have just smoked. This is What's Cookin on Beaty's Creek

Needed:
8-10 pound beef brisket with an inch of fat on top
Rub
Wood of your choice to smoke with
Smoker--well duh...

I rub the brisket with a lot of my rub the night before I smoke it. After it is rubbed down, wrap it tightly in plastic wrap and place in the fridge overnight. An hour before you are going to smoke your brisket, remove it from the fridge and let it come up to room temperature. You will smoke your brisket 1 1/2 hours per pound. Let your brisket rest for 20 minutes before you cut or chop it up. We eat ours on buns with a lot of sauce.

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.

July 4th Menu

I love the 4th of July!! I don't however like fireworks, Ransome makes up for that. He loves fireworks! We will be cooking out of course, isn't that what everyone does on the 4th??? In our area we are known for being the Huckleberry Capital of the World, and this is the time of year we have our festival. Total small town charm and small town fun! Anyway this is What's Cookin on Beaty's Creek this 4th of July!!

Smoked Brisket
Hot Links
Baked Beans
Corn on the cob
Potato Salad
Watermelon