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Burgundy Cream Pie
  • 1 9-inch pre-baked pie shell
  • 1/2 C. water
  • 1 C. strawberries, sliced, fresh or frozen
  • 1 C. raspberries, fresh or frozen
  • 1 C. blueberries, fresh or frozen
  • 1/2 C. sugar
  • 3 T. cornstarch
  • 1 T. lemon juice
  • 3 oz. cream cheese, softened
  • 1/3 C. powdered sugar; 1 C. sour cream

In medium saucepan place water and berries. Bring to a boil; stirring often. Combine sugar and cornstarch. Stir into mixture; cook and stir to boiling. Boil until thick, one to two minutes. Remove from heat and stir in lemon juice. Set aside until cooked.

In small bowl combine cream cheese and powdered sugar. Beat until blended. Beat in sour cream. Spread on bottom of cooled pie shell. Carefully spread the cooled berry topping over filling. Refrigerate until well chilled. Garnish with whipped topping and fresh berries.


Excelent Strawberry Leather
  • 5 cups of fresh, washed, hulled , and halved Strawberries
  • 1/4 cup of sugar of honey
Preheat oven to 150 degrees F (65 C). Line 2 Jelly roll pans or one half-sheet cake pan with plastic wrap. Secure edges with tape. Place berries in blender. Puree until smooth. Blend in sugar. Spread mixture evenly in pans. Place in oven leaving door ajar approximately 4 inches. Place oven thermometer in back of oven and check periodically that the temperature registers 150 degrees. If necessary, turn oven off for a while to keep at 150-degree temperature. Rotate pans every 2 hours. The leather is dry when surface is no longer sticky. Slice into strips and store in an airtight container in a cool, dry place. Approximate cooking time 8-12 hrs. May also be cooked at 170 F but after the top is dry you must flip the leather to dry the bottom side.

Strawberry Cream Cheese Pie
  • 1 C. Rice Krispies, crushed fine
  • 1/2 C. flour
  • 1/2 C. butter
  • 1 T. milk
  • 8 oz. cream cheese
  • 3 T. sugar
  • 6 C. fresh strawberries
  • 1/2 C. sugar
  • 3 T. cornstarch
  • 1/4 C. water
  • 1 T. lemon juice
Combine Rice Krispies, flour and butter. Stir in milk gradually. Press into 9" pie pan. Prick bottom and sides with fork. Bake at 400 for 12 minutes or until lightly browned. Cool. Beat cream cheese and 3 tablespoons sugar. Spread in crust. Crush enough strawberries to make 1/2 cup. Combine with 1/2 cup sugar, cornstarch and water in saucepan. Boil 2 minutes, stirring constantly. Stir in lemon juice. Cool slightly. Stir in remaining strawberries. Spoon over cream cheese. Chill at least 3 hours.