Berries & Cream Cones (Rachel Ray)

1 cup sour cream
4 Tbsp. sugar
Grated peel and juice of 1 lemon
1/4 lb. fresh cherries, halved, plus 10 whole for garnish
1 pint mixed berries (blackberries, blueberries, raspberries)
6 oz. milk or dark chocolate
20 sugar cones

In a small bowl, combine the sour cream, 3 tablespoons sugar, 1 teaspoon lemon juice and the lemon peel. Mix well and refrigerate.
In a medium bowl, toss the halved cherries and mixed berries with the remaining 1 tablespoon sugar and 1 to 2 teaspoons lemon juice. Refrigerate.
Break the chocolate into small pieces and place in a microwaveable bowl. Microwave on high, 20 to 30 seconds at a time, until the chocolate just starts to melt. Stir until smooth. Using a pastry brush, paint the inside of the cones with the melted chocolate. Place on a parchment-lined baking sheet and refrigerate until the chocolate hardens, about 15 minutes.
To serve, stand the sugar cones in narrow glasses. Place a dollop of the sour cream mixture in each cone, then fill with the mixed berries. Top with another dollop of sour cream and garnish with a whole cherry.

Blueberry Pie

3 cups berries
1 cups sugar
3 Tbsp. cornstarch
cup water
1 Tbsp. butter
1 tsp. lemon juice

Crush berries in blender to make 1 cup. Combine sugar, cornstarch, crushed berries, and water. Cook over medium heat to boil. Reduce heat to low and cook until thick and translucent. Stir in butter and juice, cool. Put berries in shell, and pour mixture over the top. Chill for 2 hours.

Maple Cranberry Sauce

12 Oz Fresh Cranberries, Well Rinsed
1 Cups Pure Maple Syrup
1 Cups Raspberry-Cranberry Juice
1 Cups Coarsely Chopped Walnuts
Grated Zest Of 1 Orange

Combine cranberries, syrup, juice, and zest in heavy sauce pan.
Bring to a boil, then lower heat to medium and cook until berries pop open (about 10 minutes).
Skim off any foam and stir in walnuts.
Allow to cool then cover and refrigerate.
Will keep for 3-4 days.
10-12 portions.

Mom's Apple Pie

6-8 Large Apples (Cortlands, Granny Smith, Macintosh)
Cups Granulated Sugar
2 Tbsp. All Purpose Flour
1 tsp. Cinnamon
Dash Nutmeg
Dash Salt
3 Pats Butter
1 Tbsp. Milk

Peel, core, and slice the apples.
Mix all dry ingredients and then coat the apples.
Pour the apple mixture into the bottom crust.
Top the apples with the pats of butter.
Close with the top crust.
Milk wash the crust.
Add decorative slits to the crust.
Bake at 400 for about 50 minutes.

Peach-Blackberry Pie (Bobby Flay)

Peach-Blackberry Pie

2 1/2 cups all purpose flour, plus more for rolling
2 Tbsp. granulated sugar
1/2 teaspoon salt
10 Tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 to 7 Tbsp. ice water or more, if needed

3 lbs. mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick 1/3 to 1/2 cup light brown sugar 1/3 to 1/2 cup granulated sugar 1 1/2 tsp. ground cinnamon 1 1/4 tsp. ground ginger 1/2 tsp. ground fresh nutmeg 2 Tbsp. peach eau de vie 1/4 cup cornstarch or tapioca 1 cup fresh blackberries 2 Tbsp. cassis 2 Tbsp. cold butter, cut into small pieces 2 to 3 tsp. heavy cream 2 to 3 tsp. turbinado sugar

Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F.
Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.

Red Fruit Tart (Rachel Ray)

1 cup flour
1/2 tsp. salt
1 stick (4 oz.) unsalted butter, chilled and cut into small pieces
Ice water
1 large egg, separated
1 1/4 lb. ripe plums (sliced), strawberries (halved) and cherries (halved)
Sugar, for sprinkling
1 Tbsp. milk
2 Tbsp. apricot jam, heated and strained

In a food processor, pulse the flour with the salt. Add the butter and pulse until coarse crumbs form, about 5 seconds. Pour in 1/4 cup ice water and pulse just until the dough comes together in a ball. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
On a sheet of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick. Slice the dough and parchment onto a baking sheet. Return to the freezer if the dough is too soft.
Preheat the oven to 375 degrees F. Lightly beat the egg white and brush on the top of the dough. Leaving a 1-inch border, scatter the fruit over the dough. Sprinkle with sugar. Lift and fold the dough edge over the fruit to form a rim.
In a small bowl, beat together the egg yolk and milk. Brush the mixture on the rim of the dough; sprinkle with sugar. Bake until the crust is golden and the fruit juices are bubbling, about 50 minutes. Transfer to a rack to cool. Brush with the jam.

Watermelon Sorbet (Rachel Ray)

5 lb. seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup

Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

TIP: For a change - Replace the corn syrup with sweetened condensed milk to make ice cream.