YES!!!! after 5 long years of not being changed, Johnny French came to the rescue and sent in his special recipe.  Thanks Johnny!  Won't someone please send in another recipe before the next 5 years goes by?


 

                                                   Blackberry–Peach Pie  by Johnny French

 

Blackberries                                                                    3 cups

Two large Stonewall peaches, sliced, but not skinned   (approx. 1 cup)

Kraft Minute Tapioca                                                     1/4 cup

Splenda or sugar                                                             1 cup

Lemon juice                                                                    1 Tbsp.

Cinnamon powder                                                           1/8 tsp.

Butter or margarine                                                         1 Tbsp.

Pair of pie crusts

 

Combine berries, tapioca, sweetener, lemon juice and cinnamon in large bowl.  Mix well and let stand 15 minutes.  Line 9-inch pie plate with pie crust and fill with mixture from bowl.  Place slices of peach on top of the mixture and top it all with dots of butter.  Cover with top crust, seal and flute edge.  Cut several slits in the middle of the crust.  Bake in oven preheated to 400 degrees for 50 minutes.

 

This recipe just happened because after picking the berries at the Sweet Berry Farm in Marble Falls we made a stop in Stonewall for some early season cling peaches.  On measuring out the berries into 4-cup batches for freezing, the last batch was a cup short, so, as the old Navy pharmacist’s mates used to say, it was “QSed” (Quantity Sufficient) with the peach slices.

 

 

Berry Delicious Black Bottom Pie
                                                                  
1/4 cup Chocolate Chips
1 Cookie or graham pie crust
12 ounces of Cream Cheese (1 and 1/2 pkg. of cream cheese)
1/2 cup prepared icing
1 teaspoon Vanilla Extract
15-20 Strawberries
Whip Cream for garnish

Melt chocolate chips in double boiler or in the microwave and drizzle on
bottom of pie crust. Blend together cream cheese, icing and vanilla until
smooth. Spread the cream cheeese mixture over drizzled chocolate on crust
and arrange the Strawberries on top of cream cheese mixture with
ends pointed upward. Finally, put whipped cream on top of strawberries and
serve. Serve and enjoy!
('thanks' Holly Wise for providing this recipe)


The Ultimate Strawberry Pie

Yield: 6 Servings

INGREDIENTS:

Pie crust mix for single crust 9-inch pie
1/2 cup finely ground almonds
Water
1 package (8 ounces) cream cheese, softened
1 1/2 tablespoon sugar
2 pints fresh strawberries washed and stemmed
2 ounces semi-sweet chocolate, melted
Chocolate leaves (recipe follows)
Ground almonds, for garnish

DIRECTIONS:

Combine pie crust mix and almonds; mix in water as directed on package. Roll
out pastry on floured surface and use to line a 9-inch pie plate; crimp
edges. Prick bottom and sides of pastry shell with a fork. Bake in
400-degree oven 8 to 10 minutes, until golden brown. Set aside to cool. In
mixing bowl beat cream cheese and sugar until smooth. Gradually beat in 3/4
cup of the berries to crush. Spread mixture in prepared pastry shell. Dip
tips of remaining berries in melted chocolate; arrange upright over cheese
layer. Sprinkle with ground almonds. Arrange chocolate leaves around outer
edge of pie. To serve, cut wedges.
('thanks again' Holly Wise for providing this recipe)


Strawberry Pie Elegance

3 pints fresh Sweet Berry Farm Strawberries
1 BAKED PIE SHELL
2 TBSP. CORNSTARCH
4 TSP. FLOUR
1 CUP SUGAR
WHIPPED CREAM

Wash, drain, and hull fresh strawberries. Allow strawberries to juice. Add water if necessary to make 1 1/2 cupfuls. Cover cooled pie shell with strawberries, keeping out a few for garnish. Bring juices to a boil over low heat; add cornstarch, flour, and sugar. Continue boiling, stirring constantly. Boil for 1 minute. Chill for several hours. Cover strawberries n pie shell with cooled juices. Chill again. Try to make the pie in the morning and serve it that evening. Cover with whipped cream and garnish with strawberries.
YIELD: 6 SERVINGS

 

Strawberry Chocolate Mousse

1 POUND FRESH STRAWBERRIES
1 ENVELOPE UNFLAVORED GELATIN
1/4 CUP COLD WATER
1/2 CUP MILK
1/3 CUP HERSHEY'S COCOA
1/3 CUP SUGAR
1/2 TEASPOON PURE VANILLA EXTRACT
1 CUP WHIIPPING CREAM
Wash,drain and core strawberries. In blender container, sprinkle gelatin over water. Let stand 5 minutes to soften. Heat milk until hot, but do not boil. Add to the gelatin mixture. Process on low speed until gelatin granules are dissolved, about two minutes, scraping sides of blender with rubber spatula. Add cocoa and sugar; blend until sugar is dissolved. Add strawberries and vanilla and blend well. Add whipping cream and blend well. Pour into dessert dishes. Cover and refrigerate until serving time.
YIELD: 6 SERVINGS

 

Strawberry Sauce

1 PACKAGE (3 oz.) JELL-O STRAWBERRY FLAVOR GELATIN
1 PACAGE (4 SERVING SIZE) JELL-O VANILLA FLAVOR PUDDING AND PIE FILLING
1-1/4 CUPS WATER
1-1/2 PINTS FRESH  STRAWBERRIES, HULLED AND SLICED
1/4 CUP ORANGE LIQUER
Combine gelatin and pie filling mix in saucepan. Stir in water. Cook and stir over high heat until mixture comes to a boil. Remove from heat; stir in strawberries and liqueur. Chill until slightly thickened. Serve as a sauce over ice cream or slices o angel or pound cake. Store covered in the refrigerator; reheat over low heat.
YIELD: 4 CUPS.

 

 

Chocolate Strawberry Port Cake

1/3 cup butter or margarine
1 cup (6 ounces) semisweet chocolate pieces, divided
1/2 cup port wine, divided
2 eggs, separated
1/2 cup sugar, divided
1/2 cup flour
1 pint basket fresh strawberries, stemmed and sliced
1 cup whipping cream, shipped and sweetened

In double boiler over simmering water, melt butter and 1/2 cup of the
chocolate in 1/3 cup of the port. Stir and cool. In mixer bowl beat egg
yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat
in chocolate mixture. Mix in flour and remaining chocolate. In another bowl
beat egg whites with remaining sugar just until stiff; gradually fold into
chocolate batter to blend. Pour into greased and floured 9-inch round layer
cake pan. Bake in 325-degree oven 25 to 30 minutes until pick inserted into
center comes out clean. Cool in pan 5 minutes; loosen and invert onto plate.
With back of spoon press shallow indentation into center of cake. Toss
strawberries with remaining port; spoon into center of cake. Pipe or spoon
whipped cream around edge.
('thanks again' Holly Wise for providing this recipe)