Blackberry Cobbler

1 cup granulated sugar, divided
6 tablespoons butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup whole almonds, toasted
6 ounces all-purpose flour (about 1 1/3 cups)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons ice water
10 cup fresh blackberries (about 5 [12-ounce] packages)
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2 tablespoons turbinado sugar

Preparation
1. Place 1/3 cup granulated sugar and butter in a large bowl; beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.
2. Place almonds in a food processor; pulse 10 times or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary. Turn dough out onto a lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour or until firm.
3. Preheat oven to 375°.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.

Mild Fresh Salsa

3 fresh tomatoes, peeled, seeded and finely chopped
1/2 cup minced fresh cilantro
2 to 3 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper


Directions

In a large bowl, combine all ingredients. Chill before serving. Yield: 3 cups.

Black Bean Salsa

1 can (15 ounces) black beans, divided
2 tablespoons lime juice
2 to 4 tablespoons chopped fresh cilantro
1 medium onion, chopped
1 garlic clove, minced
3 plum tomatoes, seeded and chopped
Salt to taste
Tortilla chips


Directions

Drain beans, reserving 1 tablespoon liquid. In a bowl, combine lime juice, half the beans and the reserved bean liquid. Mash until smooth. Stir in remaining beans, cilantro, onion, garlic, tomatoes and salt. Serve with tortilla chips. Yield: 4-6 servings.

Microwave Salsa

3 medium tomatoes, chopped
1 green onion, sliced
1 to 2 garlic cloves, minced
3 tablespoons finely chopped green pepper
1 tablespoon lemon juice
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Tortilla chips


Directions

In a microwave-safe bowl, combine the tomatoes, onion and garlic. Add green pepper, lemon juice and seasonings; mix well. Microwave on high for 30-45 seconds or until heated through. Serve immediately with tortilla chips. Salsa can be stored in the refrigerator for up to 3 days. Yield: 4 cups.

Easy Salsa Recipe

4 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup canned chopped green chilies, optional


Directions

In a large bowl, combine the tomatoes, onion, salsa, salt and pepper. Add the chilies if desired. Cover and refrigerate for several hours. Yield: 4-1/2 to 5 cups.

Mexican Salsa

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Directions

Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Butter Pecan Picnic Bars

2 1/2 c. flour
1 tsp. soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1/4 c. molasses
2 eggs
1 c. applesauce
1/2 c. chopped pecans or walnuts
1/2 c. butterscotch chips
confectioners sugar (optional)

Sift together the flour, soda, allspice and salt. Cream the butter and sugar
until light and fluffy. Beat in molasses until well blended. Add eggs and
beat well. Add flour mixture and applesauce alternately to creamed mixture,
beating until just blended after each addition. Stir in nuts and
butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan.
Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack.
Sprinkle with confectioners sugar, if desired.