Razzleberry Pie (iheartnaptime.net)

 2 pie crusts

4 c frozen mixed berries (2 cups raspberries, 1 cup blueberries, 1 cup blackberries)

1 c sugar

1/3 c cornstarch (I might use 1/2 c next time as it was runny)

1/2 tsp salt

Topping: 1 egg white whisked + 1-2 TB sugar for sprinkle

Preheat oven to 375° F. Place baking sheet in oven while the oven preheats. 

In a large bowl place frozen berries, combine berries if not using a bag of frozen mixed berries. 

In a smaller bowl, stir together the sugar, cornstarch, and salt. Pour over berries, stirring gently until all berries are covered, then, let sit 10-15 minutes. 

Meanwhile, par-bake bottom crust 10 minutes or until light golden, using pie weights to keep crust from puffing up. Pour mixed berries into crust leaving out the extra juice that may have accumulated at the bottom of the bowl. Place top crust on top of berries (lattice crust or solid crust with slits), crimp edges, and brush top crust with egg white and then sprinkle with 1-2 tablespoons of sugar.

Bake 50-55 minutes, remove from oven, and cool 3-4 hours to allow the juices to thicken. Slice and serve with whipped cream or ice cream if desired.

Costco Pumpkin Pie (Pinterest)

 15 oz pumpkin puree

3 large eggs

1 c sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

1 c sweetened condensed milk

1/2 c whole milk

1 par-bake crust (see note)

Preheat the oven to 350° F. In a large bowl, whisk pumpkin puree, sugar, spices, salt, and eggs until smooth. Add milk and whisk until silky. Pour into a par-baked crust that has been placed on a cookie sheet. Pour the filling into the warm crust. Bake until the edges are set and the center has a gentle wiggle. Let cool on a wire rack until it reaches room temperature. Chill for several hours or overnight.

Note: Bake pie crust in a 350°F oven with pie weights (store bought, dry rice, or dry beans) on a parchment paper liner placed on top of the pie shell. (Pricking the shell with a fork doesn't usually work for me.)

Karo Classic Pecan Pie

 3 eggs, slightly beaten

1 c light or dark corn syrup

1 c sugar

2 TB margarine, melted

1 tsp vanilla

1-1/2 c pecan halves

1 unbaked pie crust

In a large bowl, stir the first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Decorate pie shell, if desired. Bake in 350 ° F oven for 50-55 minutes. Cool on a wire rack. Serves 8.

Chocolate Pecan Pie: melt 4 squares semisweet chocolate with the margarine.

Homestyle Blueberry Pie (From Home for Christmas Cookbook)

 2 pre-made pie crusts

1/8 tsp Kosher salt

2/3 c sugar

\1/4 c cornstarch

2 tsp freshly grated lemon zest (2 lemons)

1/8 tsp ground allspice

1/4 tsp cinnamon

1 TB butter

1 egg yolk

6 c fresh blueberries

1 TB coarse sugar for garnish

Preheat oven to 400 ° F. Place one crust into pie pan and allow the dough to hang over the edge. In a large bowl, stir together the next 6 ingredients (through cinnamon). Add the blueberries and gently toss to coat the berries. Pour into prepared crust. Dot with butter. Brush the rim of the pie with water and place top crust on pie. Fold the edges of the top crust under the bottom crust, press/crimp to seal and create a decorative edge. Whisk the egg yolk with 1 tsp water and brush over top crust. Sprinkle coarse sugar if desired. Place pie on a baking sheet and cut 3-4 slits in the top crust to allow steam to escape while baking. Bake 20 minutes then reduce temperature to 350° F and continue to bake 40 minutes more or until crust is golden brown. Cool the pie 2-3 hours before cutting to allow the filling to set. 

Alternately, you can place a lattice crust on top and not cut slits.

Nanny's Banana Bread (From The MIND Diet Cookbook by Kristin Diversi)

1-2/3 cups whole wheat flour

1 tp baking soda

1/4 tp cinnamon

dash salt

1 cup plus 2 TB turbinado sugar

2 eggs

1/2 cup grapeseed oil

4 very ripe bananas, peeled and mashed

2 TB light cream cheese

1 tp maple syrup

1 cup blueberries, tossed in 1 TB whole wheat flour (or chocolate chips)

Preheat oven to 350 degrees. Spray 2 loaf pans with cooking spray.

Sift together the flour, baking soda, cinnamon, and salt in a large bowl and set aside.

Beat together sugar and eggs until light and fluffy (sugar tends to sit on bottom so mix well). Add the oil and gently mix. Add the bananas, cream cheese, and maple syrup and gently beat. Do not over mix.

Slowly mix in dry ingredients and combine until incorporated. Add the blueberries or chocolate chips. Pour into loaf pans and bake for 45 minutes to 1 hour. Remove and let cool. 

Cocoa-Nutty Lime Tart (a magazine recipe)

 3 TB butter

3 oz semisweet chocolate

3 c shredded sweetened coconut

8 oz cream cheese, softened

3 limes

14 oz sweetened evaporate milk

Preheat oven to 325 F. Grease 9" tart pan with removable bottom.

In a large microwave-safe bowl, heat butter and chocolate on High in 30 second intervals just until melted. Stir in coconut. With hands, firmly press into bottom of tart pan and up side of pan. Place on a cookie sheet and bake for 20 minutes or until firm (it will harden up as it cools). Cool completely.

Zest all the limes (washing the skin first to remove any pesticides) and reserve a little to decorate the top of the tart at the end. Squeeze the juice from all three limes to collect 1/2 cup of fresh lime juice.

In a large mixer bowl, beat cream cheese on high until smooth. Add 1 tsp lime zest and 1/2 cup of lime juice to the cream cheese along with the condensed milk. Mix until blended. Pour into chilled crust; chill 2 hours or more until set. Garnish with lime zest. Can be may up to one day ahead.

When it was time to serve the tart, I set the tart pan on warm damp paper towels and wrapped the sides with the same to loosen the chilled crust from the pan. The tart was a little runny when trying to cut into slices so I may experiment with adding a little gelatin next time.

Serves 12     about 355 calories, 5 g protein, 35 g carbs, 23 g fat, (16 g saturated fat), 2 g fiber, 185 mg sodium

Almond MilkPudding (or pie) (Jan Fussell)

 1 cup sugar

1/2 cup cocoa

1/3 cup cornstarch

1/4 teaspoon salt

3 cups soy OR almond milk (plain, vanilla, chocolate)

3 Tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon orange extract (optional)

Mix together first four ingredients in saucepan (the sugar, cocoa, cornstarch, and salt). Whisk in 1/4 cup milk until foamy and smooth. Continue adding milk 1/4 cup at a time. Gently boil over medium heat until thickened, about 4-5 minutes, stirring constantly. Then, lower the heat and cover the saucepan. Let boil gently 5-10 minutes. Remove from heat and stir in butter and extracts. Cool and enjoy!