Texas Blackberry Cobbler

8 cups fresh blackberries washed and drained

1-1/4 cups sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons orange juice

1/3 cup butter

Pastry for double-crust pie

Directions

Preheat oven to 475.

Lightly butter a square baking dish.

Combine sugar, flour, cinnamon and nutmeg in a large heavy saucepan.

Gently stir in blackberries and orange juice.

Over medium heat bring mixture to a boil then reduce heat to low and simmer 5 minutes. Remove from heat and stir in butter until it is melted.

Set aside and keep warm.

Roll out half the pastry as for a pie but cut it into an 8-inch square.

Stir blackberry mixture to evenly distribute the fruit and spoon half the mixture into the prepared baking dish. Cover with the pastry square.

Bake for 10 minutes. Remove from oven and spoon remaining blackberry mixture over the baked pastry. Roll out the remaining pastry and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the blackberry mixture. Sprinkle lightly with granulated sugar if desired.

Bake an additional 20 minutes or until browned.

Texas Impossible Pie

4 eggs
1/4 c. stick butter, melted
1 1/2 c. sugar
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 c. milk
1 tsp. vanilla
1 can coconut

Beat the eggs until light, then beat in butter, sugar, flour, salt and baking powder. Beat well and add milk, vanilla and coconut. Pour mixture into 2 greased 9 inch pie pans. Bake in a preheated 350 degree oven for 40 minutes. Pie makes its own crust.

River Walk Strawberry Pie

1 (9-inch) graham cracker crust
10 ounces frozen strawberries
1 cup granulated sugar
2 egg whites
1 tablespoon fresh lemon juice
Dash of salt
1/2 cup whipping cream, whipped
1 teaspoon vanilla or almond extract

Thaw strawberries in a colander. When they reach room temperature, combine them in a large mixing bowl with the sugar, egg whites, lemon juice and dash of salt. Beat until very stiff, about 15 to 20 minutes.

Fold the whipped cream and vanilla or almond extract into the beaten berry mixture and pour into the prepared pie crust. Freeze the dessert for 2 to 3 hours or until very firm.

Texas Tumbleweed Peach Cobbler

1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk
1/2 cup (1 stick) margarine
1 large can sliced peaches with syrup

Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Combine flour, sugar and baking powder in a bowl. Add milk and stir until lumpy. In a small saucepan, melt the margarine, then pour into a 9-inch square baking pan. Pour the wet mixture over the butter. DO NOT MIX. Cover with peaches and syrup. DO NOT MIX.

Combine Topping ingredients and sprinkle over the peaches. DO NOT MIX. Bake at 350 degrees F for 45 to 50 minutes until top is golden brown and bubbly.

Texas Pecan Pie

1 c. chopped pecans
3 med. eggs, beaten
1 c. light/dark corn syrup
1/2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/4 c. butter, melted
1 (9 inch) unbaked pie shell

Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.

Texas Peanut Pie

3 Texas eggs, slightly beaten
1/2 c. brown sugar
1/4 tsp. salt
1 c. light corn syrup
1/2 tsp. vanilla
1 c. raw Texas peanuts

Mix all ingredients and pour into an unbaked 9-inch pie shell. Bake 10 minutes in oven preheated to 450 degrees. Reduce heat to 350 degrees and bake 35 minutes longer. Chill. If desired, add whipped cream to pie and garnish with roasted peanuts. Serve pie in small wedges as it is very rich.

Texas Cobbler 1

2 c. fruit, peaches, berries, apples, etc.
1/2 c. sugar

Allow to set while making batter.

BATTER:

1 stick butter, melt in baking dish
1 c. flour
1/2 c. sugar
1 rounded tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Cherries: Add touch of almond extract and almonds.

Peaches: Nutmeg and pecans.

Apples: Cinnamon and walnuts.

Berries: Lemon juice.

Can combine 2 fruits - cherries and apples; peaches and apricots; strawberries and bananas.

Preheat oven to 400 degrees. In oven melt butter in 10 x 13 inch Pyrex baking dish. Combine flour, sugar, baking powder and salt. Add milk and mix well. Once the butter has melted and spread over bottom of pan. Weave the batter into the pan, leaving spaces where only butter shows.

Fill the spaces with fruit piling it on sugar or syrup and all. Bake until it is brown on the edges and the sugar begins to caramelize in the spaces for 35 minutes. Serve hot with cold heavy cream. Ice cream or whip cream

Swing Your Partner-Texas Pie

1 c. flour
1 stick butter
1 c. pecans, chopped
1 (8 oz.) cream cheese
2/3 box confectioners' sugar
1 1/2 c. Cool Whip (9 oz. total)
1 box instant vanilla & chocolate pudding
3 c. milk
1 Hershey bar

Combine flour and butter with fork. Add pecans and mix. Press into 9"x13" baking dish. Bake at 350 degrees for 20 minutes and cool totally.

Texas Cobbler 2

2 sticks butter
1 can cherry pie filling
1 (16 oz.) can crushed pineapple
1 yellow cake mix
1 c. pecans
1 c. coconut (optional)

Preheat oven 350 degrees. Grease 9x13 pan. Dump undrained pineapple into pan and spread evenly. Dump in pie filling and spread. Dump dry cake mix into pie filling. Sprinkle pecans over cake mix. Put 1 stick sliced butter on top. Bake 350 degrees for 45-50 minutes