BERRY CRUMB PIE

Berry Crumb Pie

Ingredients for Crust:

1 1/3 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup margarine, melted

Ingredients for Filling:

1 1/2 cups sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries (or blackberries)
2/3 cup orange juice
1/2 cup water
1/3 cup granulated sugar
2 tablespoons cornstarch

Directions:

Preheat oven to 375 degrees F. Spray a 9-inch tart pan with removable bottom with vegetable cooking spray.

In a medium bowl, combine cracker crumbs, sugar and margarine. Mix well. Reserve 1/4 cup of crumb mixture and chill until ready to use.

Press remaining crumb mixture onto bottom and up sides of prepared pan. Bake crust until lightly golden, about 10 minutes. Transfer pan to a rack and cool completely.

To prepare filling, arrange berries over the bottom of prepared piecrust. In a small saucepan, combine orange juice, water, sugar and cornstarch. Mix well. Bring orange juice mixture to a boil over medium heat. Cook, stirring until thickened, about 5 minutes.

Spoon orange juice mixture evenly over berries. Refrigerate pie until set, about 50 minutes. Sprinkle with reserved crumb mixture just before serving.

"Wait patiently for the LORD. Be brave and courageous. Yes, wait patiently for the LORD." Psalm 27:14

FUDGE BROWNIES

Fudge Brownies

Ingredientes for Brownies:

1/2 cup margarine or butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts (optional)
1/2 of chocolate glaze recipe

Ingredients for Glaze:

4 squares (4 ounces) semisweet chocolate, cut up
3 tablespoons margarine or butter
1 1/2 cups sifted powdered sugar

Directions for Brownies:

In a medium saucepan, melt margarine and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Beat LIGHTLY by hand just till combined. Stir in flour and 1/2 cup nuts. Spread batter into an 8×8x2-inch baking pan. Bake in a 350 degree oven for 30 minutes. Cool on a wire rack. Frost or glaze top. If desired, sprinkle with chopped nuts. Cut into bars. Makes 24.

Directions for Glaze:

In a small saucepan, melt chocolate and margarine or butter over low heat, stirring frequently. Remove from heat; stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water, if needed, to make of drizzling consistency. Spoon over brownies, allowing excess to drip down sides.

"The steps of the godly are directed by the LORD. He delights in every detail of their lives." Psalm 37:23

BANANA PUDDING

Banana Pudding

Cover the bottom of a 9×13 pan with Pepperidge Farm Chessmen cookies. Cut up 5-6 nice size bananas and spread over cookies.

Mix together:

1 8oz and 1 3oz package of cream cheese (softened) and 1 can sweetened condensed milk.

Prepare one package of instant vanilla pudding according to package directions.

Mix the pudding and cream cheese mixture together. Fold in one small container of Cool Whip. Pour over cookies and bananas.

Garnish with toasted coconut.

Refrigerate.