2 frozen pie crusts from the grocery store. I like using Marie Callendar pie crusts.
4 cups of frozen blackberries. **see below for details**
1 cup of sugar
2 level teaspoons of corn starch OR two teaspoons of flour (it is either one or the other but NOT both!)
Directions
Place one of the crusts on the bottom of your pie pan. Lightly pushing crust to the contour of the pie tin. Poke the bottom crust with a fork about a dozen times random places.
Place the 4 cups of frozen berries on top of the crust that you put on the bottom of the pie pan. I would make it slightly mounded because the berries will turn to liquid and flatten out.
Separately mix the sugar & corn starch (or sugar & flour) in a separate bowl with fork.
Sprinkle mixture EVENLY over the frozen berries.
Put the second pie crust on top of the berries. It really doesn’t have to be pretty. We are not here to win awards. The flavor will get you praises!
Cut slits or poke with fork in the middle of the top pie crust numerous times to release the steam from the baking pie. Or you can lace strips of the pie crust so that you don’t have to worry about poking it with a fork.
Place pie on a cookie sheet to save the bottom of your oven from the berry drippings.
Cook at 350 degrees for 1 hour – 1-1/4 hour. Once you see the berries bubbling in the middle of the pie and the crust getting golden brown. Your finished!
The pie is supposed to be runny as it comes out of the oven….as it cools it will set ( become firm).
Yields
You can easily feed 8 good sized portions from a 9″ pie. Top it off with a big dollop of whipped cream or vanilla ice cream. Yuummm!
We recommend that you have some milk ready! Four Stars! This is one of my favorite cookie recipe straight from my mothers kitchen, with a twist.
Ingredients
2 cups brown sugar
2 cups shortening or butter
2 cups white sugar
3 eggs
4 cups peanut butter (either smooth or chunky)
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
*1 jar of Johnson Berry Jam (see note below)
Directions
Mix sugars, shortening, vanilla, peanut butter and eggs (we like organic eggs) in a bowl. After those are thouroughly mixed, add flour, baking soda and salt (that have been mixed separately). I use an electric mixer to beat all these ingredients.
Get a spoon and scoop out a heaping of the dough and form a mid sized ball and place on greased cookie sheet. Fork it flat, making an indent in the middle with a spoon (you will place a little dollop of Johnson Berry Jam in it when it cools).
Bake for 10 minutes – (I like mine soft). You can bake it longer if you like yours crunchy.
After cooking – place on cooling rack for about 10 minutes (try not to wolf them all down while still hot or you’ll burn your tongue…so I’ve heard).
*ADD a teaspoon of Strawberry Pepper Jam (for the wimps). Strawberry Habanero Jam (for the Big Kids) or the Strawberry XXX Jam (for the Crazy Ones). I would just recommend the good, old Johnson Berry Farm Strawberry Jam!
Other Optional Suggestions
Add a chocolate “kiss” to the center dollop of Johnson Berry Jam.
Roll the dollop of cookie dough in white sugar before you put it on the cookie sheet.
Add 1 cup of unsalted peanuts to your recipe to get a really nutty cookie.
Yields
Makes about 90 good sized cookies
Bake at 350 for about 12 minutes – (10 min. if you like them soft)
No matter how you are cooking whether grilling, frying or baking.
Right before the item is done- Last 5-10 minutes, take it off the heat, turn on the Broil in the oven, Baste your chicken, salmon, etc. with your favorite Spicy Jam.
Fill your wine glass, put chicken or salmon in oven under broil, leave door open, do not leave!!
Sip wine..check item, sip wine…check item, repeat as necessary.
Takes 3-5 minutes – jam will start bubbling – take item out and you are done.
Take any flavor of Johnson Berry Farm Pepper Jam, mild or hot, and run a knife through the jam over and over until the jam is all soft inside the jar….makes it pourable.
Place block of cream cheese or brie or whatever soft cheese you prefer on nice plate, then pour 1/2 of the jar of Pepper jam all over on top of the cheese
Place crackers all around the outside of the plate and add a little spreading knife.
Always a winner – ENJOY!
*For baked Brie I like to split the cheese in half, slather jam inside, put it back together and bake for a few minutes, pop out of oven and serve.
3 T. Johnson Berry Farm Blackberry XXX or Grape Habanero XXX.
Bring to a boil, then back to simmer for 5 minutes. It is ready to put on table as Dipping Sauce or Condiment for Pork Chops, Steaks, Prawns or Chicken.
Marinade a 1 – 1 ½ pound boneless pork tenderloin in a gallon zip lock bag with the contents below.
Tasty and elegant dish that takes very little effort to prepare. Excellent heathy meal for your family.
¼ cup of Johnson Berry Farm Jam or Spread*
¼ cup dry white wine
2 Tablespoons of balsamic vinegar
2 Tablespoons of olive oil
2 Tablespoons of Dijon mustard
3 cloves of garlic, minced
1 teaspoon of low sodium soy sauce
1 teaspoon of finely shredded orange peel
Two pieces of fresh rosemary, finely sniped
Pour the marinade over the pork, zip the bag, and refrigerate for 4-5 hours
JOHNSON BERRY FARM RECOMMENDS Tayberry Spread for an elegant berry sauce without added sugar or any of the Pepper Jams if you want a pork and sauce with an added kick!
45 Minutes before dinner:
Preheat the oven to 425 degrees
Remove the pork from the bag, retaining the marinade. Place the pork on a foil lined cookie sheet, spraying the foil with PAM.
Bake the pork in the oven for 35 minutes, remove and let rest for 5-10 minutes.
While the pork rests, pour the marinade into a small saucepan, bring it to a boil, then lower the heat and simmer, uncovered, for 3-4 minutes.
Slice the pork, and pour the sauce over the slices or serve in gravy boat.
