Triple Berry Crisp

• 1 1/2 cups fresh blackberries
• 1 1/2 cups fresh raspberries
• 1 1/2 cups fresh blueberries
• 4 tablespoons white sugar
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups butter

Directions

1. Preheat oven to 350 degrees F
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

7-Up Pound Cake

from Hildred Dempsey via the Rodericks

1 c butter

1/2 c shortening

3 c sugar

5 eggs

3 c flour

6 oz 7 UP

1 t lemon

1 t vanilla

1 t butter flavor

Heat oven to 325 degrees. Ingredients should be at room temperature. Cream butter, shortening, sugar together. Add eggs one at the time, beating well after each. Add flour alternately with 7 UP and flavorings. Baked in greased and floured bunt pan for at least an hour. Hold back approximately one cup of mix and bake separately.

Caramels

from Cricket Veenker

2 c brown sugar

1 cup light karo syrup

1/2 c butter

1 (14 oz.) can sweetened condensed milk

Combine brown sugar and karo syrup in a small pot. Bring to a boil, stirring constantly. Add the butter cold. Stir for 2 min. Add can of milk and stir. Store in air tight containers. Yum!

Earthquake Cake

from Bonnie Gunderson (KV mom)

1. Spray 9x13 pan with cooking spray.

2. Layer 1 c. chopped pecans and 1 c. coconut in pan.

3. Make a German chocolate cake mix according to package directions. Pour over layers in pan.

4. Melt 1/2 c butter and 8 oz. cream cheese. Mix with 3 c. powdered sugar and a tiny bit of water.

5. Drizzle on top of cake and bake about 55 min at 350 degrees.

Brownies

1/2 c butter, melted

1 c sugar

1 t vanilla

2 eggs

1/2 c flour

1/3 c cocoa

1/4 t baking powder

1/4 t salt

Heat oven to 350. Grease 9x9 pan. Bake 20-25 min or until brownies begin to pull away from side of pan. Good with or without frosting.

Frosting

3 T butter, softened

3 T cocoa

1 T karo syrup

1/2 t vanilla

1 c powdered sugar

1 to 2 T milk

Beat butter, cocoa, and vanilla in a small bowl. Add powdered sugar and milk, beat to spreading consistency.

Chocolate Peanut Butter Chip Cookies

2 c flour

3/4 c baking

1 t baking soda

1/2 t salt

1 1/4 c butter

2 c sugar

2 eggs

2 t vanilla

1 (10 oz.) pkg peanut butter chips

In a bowl, stir together flour, cocoa, baking soda, and salt. Set aside. Beat butter and sugar in mixer until fluffy. Add eggs and vanilla, stir well. Gradually add in flour mixture, beating well.

Spoon onto ungreased cookie sheet. Bake at 350 for 8-9 minutes. Do not overbake. Cookies will be soft. They will puff while baking and flatten while cooling, so be sure to give them adequate space on the cookie sheet.