Mix and spread in 9 in. x 12 in. pan:
1¼ cups flour
1 stick margarine
½ cup chopped nuts
Bake at 375º for 20 minutes.

Boil together about 1 minute:
1½ cups water
¾ cup sugar
2 tsp. cornstarch
Remove from heat and add:
3 Tbsp blackberry gelatin
1 tsp. lemon juice
Cool slightly and add:
1 quart fresh blackberries
Spread on cooled crust.

1 8-oz. container whipped topping
1 8-oz package cream cheese

Spread on top of blackberry mixture.



Pastry for double-crust pie (9 inches)
1 cup sugar
¼ cup cornstarch
¼ tsp. ground nutmeg
1/8 tsp. salt
2 tsp. lemon juice
½ tsp. grated orange peel
1/8 tsp. almond extract
5 cups sliced peeled fresh peaches (about 5 medium)
2 Tbsp. butter

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine sugar, cornstarch, nutmeg and salt; stir in lemon juice, orange peel and extract. Add the peaches; toss gently. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie. Place top crust over filling. Trim, seal and flute edges. Brush pastry with milk. Cover the edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6-8 servings



This recipe and many others can be found in the Mood's Farm Market cookbook.
Available in the market.

Mood's Cookbook