This recipe was given to me a few years ago by a good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake.

Tip: If you don’t have buttermilk on hand, you can try this cheater tip to make your own substitute. Fill up a glass measuring cup with milk so that it’s just shy of the 1 cup line. Add in 1 tablespoon of lemon juice and let it sit for approximately 5 minutes. Measure out what you need for your recipe and discard the rest.

Blackberry Buttermilk Cake Recipe

1 cup blackberries (fresh or well-drained frozen berries)
2 cups all-purpose flour, divided
1/2 cup butter, softened (not margarine)
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup buttermilk

Toss blackberries with 2 tablespoons all-purpose flour, set aside. In mixing bowl, cream the butter and granulated sugar together and then add in the eggs. Beat the batter well. Combine baking soda, cinnamon, nutmeg, salt, ground cloves, allspice and the remaining flour. Add this mixture to your creamed mixture, alternately with buttermilk. Fold in the blackberries.

Pour into a greased and floured 9″ square baking pan. Bake in a preheated 350 degree oven for 45-50 minutes or until cake is done. Cool on wire rack.

Serve with whipped cream, vanilla ice cream or a scoop of vanilla yogurt if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

1 unbaked pastry shell (9 inch)
1 envelope of unflavored gelatin mix
1/4 cup of tap water
1/2 cup granulated sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
1 1/4 cup cold milk
3 egg yolks
1 cup of heavy whipping cream
3 egg whites
Whipped cream for garnishing

Remove unbaked pie shell from package and bake in your oven according to package directions, remove and set aside to cool.

In a large bowl, add in your water and then sprinkle the unflavored gelatin mix over top. Let the mixture stand at room temperature for 5 to 7 minutes to softened it up.

In a large saucepan, combine the granulated sugar, cocoa powder and table salt. Stir in the cold milk and egg yolks using a nonstick silicone spatula. Cook this mixture over low heat, stirring it constantly to prevent scorching, until the mixture begins to thicken. You do not want to boil the mixture! Remove pan from heat. Stir in the gelatin mix until it has dissolved. Place mixture into a bowl and chill it in the refrigerator until it becomes syrupy, about 20 to 25 minutes.

In a separate bowl, whip the cream with an electric mixer until it becomes stiff. Gently fold the whipped cream into your chilled chocolate mixture. Slowly beat in the egg whites until all ingredients have been combined.

Pour the entire mixture into your prepared baked pie shell. Cover the pie plate and place into the refrigerator for 2 to 3 hours to chill and to firm up. Garnish with some whipped cream before serving if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

What I really enjoy about this recipe is the right combination of sweet buttermilk, ripe bananas, along with the spices. If you don’t have buttermilk on hand, you can substitute with regular milk.

Banana Spice Cake Recipe

Ingredients:

2 1/2 cups sifted flour
1 2/3 cups granulated sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1 1/4 cups mashed ripe bananas
2 eggs
2/3 cup buttermilk

Preheat oven to 350 degrees.

In a large mixing bowl, sift together all of the dry ingredients. Stir in the shortening, buttermilk and mashed bananas. Mix all ingredients until the flour is wet and everything is well combined.

Lightly spray two 9″ round cake pans with nonstick cooking spray. Pour batter evenly into each pan and bake in a preheated 350 degree oven for 35 minutes or until the center of the cakes are done.

Sea-Foam Frosting Recipe

Ingredients:

2 egg whites
1 1/2 cups brown sugar, firmly packed
5 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla extract

In a double boiler, combine the egg whites, brown sugar, water and salt…beating slightly to mix the ingredients. Place over rapidly boiling water; beat with an electric mixer at medium speed, until the frosting stands in peaks (about 6 minutes). Remove from the heat and stir in the vanilla extract and beat again until mixture is thick enough to spread on your cooled cake.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

This one is really easy to make and I love the rich chocolate flavor along with the miniature marshmallow topping. You can frost the cake with your favorite frosting, although we prefer ours with chocolate. There have been times that I have forgone the frosting and just dusted it with confectioner’s sugar.

Ingredients:

2 sticks of butter or margarine, softened
1/2 cup powdered cocoa
2 cups granulated sugar
4 eggs, slightly beaten
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups chopped nuts (optional)
1 teaspoon vanilla extract
2 cups miniature marshmallows
chocolate frosting

Preheat oven to 350 degrees.

In a large saucepan, combine the butter with the cocoa, melt over low heat, stirring constantly. Remove from heat and pour into a mixing bowl. Stir in the granulated sugar and beaten eggs, until ingredients are well combined. Slowly stir in the all-purpose flour, salt, chopped nuts and vanilla extract. Your batter should be nice and moist.

Pour batter into a well-greased 9 x 13″ baking pan. Bake your cake in a preheated 350 degree oven for 35 to 45 minutes or until the center of the cake tests done. Remove from oven and sprinkle 2 cups of miniature marshmallows across the top of the cake while it is still warm. Let cake cool for 30 minutes and then frost with your favorite chocolate frosting.

Store your completely cooled dessert cake in an airtight cake container. You can leave it out at room temperature or refrigerate it.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

The following recipe was given to me by my great aunt about 15 years ago. When I make mine, I like to make double batches and freeze some for later use.

Freezing and Reheating Tips: You can freeze your completely baked dumplings by individually wrapping each one in plastic wrap. Once they are wrapped, place several of them into a zipper close freezer bag or plastic freezer container.

When you are ready to use them, defrost in the microwave on the defrost setting for 5 minutes. Then set your microwave on 75% power and reheat for 4 to 5 minutes or until they are heated through.

Apple Dumplings Recipe

1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups water
1/4 cup butter or margarine, softened
2 1/4 to 2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening (not oil)
1/2 cup cold milk
6 to 7 small apples or 4 to 5 large apples
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

Wash, peel and core your apples. I like to slice my apples into wedges, just like if I was making a homemade pie. Place into a large mixing bowl and set aside.

How to make the syrup: In a medium-sized saucepan, combine the 1 1/2 cups granulated sugar, 1/2 teaspoon ground cinnamon and nutmeg. Stir in 2 cups of water and bring the mixture to a boil, stirring often. Reduce heat to a low simmer and cook for an additional 5 to 7 minutes or until it has started to thicken. Remove from the heat and stir in the softened butter. Set syrup aside.

How to make dumpling dough: In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Once combined, cut in the vegetable shortening until your mixture becomes crumbly. Slowly stir in the cold milk until the dough is completely moistened. Using your hands, form the dough into a large ball. Roll out the dough on a floured dough board until it becomes a large rectangle. Once it is rolled out, cut dough into 6 to 8 squares. If your dough is a little sticky, add a little more flour.

How to make the apple filling: Add 1/3 cup of granulated sugar, 1/4 teaspoon ground nutmeg and 1/4 teaspoon of ground cinnamon to the slice apples. Gently stir by hand until they are well coated with the sugar mixture.

You will want to split of your filling according to how many dough squares you rolled out. In my case, I separate it into 6 to 8 portions. Place one portion of filling on the center of one of your dough squares and dot the top with a pat of butter. Moisten the edges of your dough and fold corners up to enclose your filling inside the dough.

Lightly spray a large rectangular baking dish with some nonstick cooking spray. Place your finished dumplings inside the baking dish. Using a ladle, spoon the syrup on top of all of the dumplings.

Place in a preheated 350 degree oven and bake for 45 to 55 minutes or until they are done.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

When dissolving the yeast, make sure you use warm (not hot) water. If the water is too hot, you will kill the yeast and won’t get a good rise to your dough.

Ingredients:

2 cups warm water (not hot)
2 packages of dry yeast
1/4 cup vegetable shortening
1/2 cup granulated sugar
2 teaspoons salt
1 egg
6 1/2 to 7 cups of all-purpose flour

In a large mixing bowl, dissolve both packets of yeast with the warm water and let sit for 1 minute. Add in the vegetable shortening, granulated sugar, salt, egg and half of the all-purpose flour. Mix with a spoon until the dough is smooth, adding enough of the remaining flour to thicken it up until its of a dough consistency. You might have to use your hands.

Turn the dough out onto a lightly floured dough board and knead until smooth and elastic. Place dough into a well-greased bowl and cover with a clean cloth. Let it rise until it has doubled in size.

Additional Ingredients:

1/2 cup butter, melted
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped nuts
2 cups of raisins

In a small bowl, combined the granulated sugar, cinnamon and finely chopped nuts and set aside.

Cut dough into pieces the size of walnuts and shape into small balls. Roll each ball in melted butter, then the cinnamon, sugar and nut mixture.

Place one layer of balls so they are barely touching…in a well greased 10″ round tube pan. Sprinkle with a layer of raisins and then add another layer of dough balls; sprinkle with another layer of raisins. Cover the tube pan and let rise for 45 minutes. (You might have to press down on the dough to fit them all into the baking pan).

Bake in a preheated 375 degree oven for 35 to 40 minutes or until done. Remove from oven and invert pan so that the butter and sugar mixture runs down over the cake.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

I prefer to bake mine in a tube pan, but you can certainly make it in a round cake pan. You can sift confectioner’s sugar on top of your slightly warm cake or mix up some vanilla icing and drizzle that over top.

Cake Ingredients:

1 1/2 cups applesauce
1/2 cup vegetable shortening
2 cups granulated sugar
1 egg, slightly beaten
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 cup raisins, chopped
1/2 cup black walnuts, finely chopped
2 teaspoons baking soda
1/2 cup boiling water

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the vegetable shortening with the granulated sugar. Stir in the egg and applesauce. In a separate mixing bowl, sift together the all-purpose flour, salt, cinnamon, cloves and allspice and set aside.

In a small saucepan, bring a 1/2 cup of water to a boil and stir in the baking soda until it has dissolved. Alternating with the flour mixture, slowly stir in 1/3 of the boiling water to the creamed mixture and then stir in 1/3 of the flour mixture to the creamed mixture. Continue doing this until the water and flour mixtures have been completely added to your creamed mixture. Stir in the chopped raisins and walnuts until all ingredients are well combined.

Pour batter into a well-greased tube pan (bundt pan) and bake in a 350 degree oven for 50 to 60 minutes or until done.

Let your cake cool completely before removing it from the tube pan. I recommend storing your cake in an airtight cake container.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

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Here are a few tips to get you started.

1. As a rule of thumb, it’s not a good idea to remove the lid during cooking. Removing the lid releases the heat and steam, which can add-on additional cooking time.

2. When making ‘sticky’ types of desserts, spray the inside of your pot with non-stick cooking spray. A light coating will do.

3. When cooking breads and cakes in your slow cooker, you will want to use the ‘high’ setting. The ‘low’ setting is too low to give your cakes and breads the texture that you are trying to achieve.

4. High-Altitude Cooking. Allow more time than given in the recipe at high altitudes, over 4,000 feet.

5. If you don’t own a kitchen timer, invest in one. When I use my slow cooker to make desserts, I use a timer to remind me when they are done. I don’t want to over-bake my desserts.

Here are 3 easy dessert recipes for you to try out in your Crock Pot.

Cherry Cobbler

1 (21 ounce) can cherry pie filling
1 c. all-purpose flour
1/4 c. white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, melted
1/2 c. milk
1/2 tsp. vanilla extract
non-stick cooking spray

Coat the inside of your slow cooker with non-stick cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the melted butter, milk, and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.

Lemon Pudding Cake

3 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
3 tbsp. butter
1 1/2 c. milk
3/4 c. sugar
1/4 c. flour
1/8 tsp. salt

Beat egg whites until stiff peaks form, set aside. Beat egg yolks, blend in the lemon peel, juice, butter and milk. Combine flour, sugar and salt, add to the egg-milk mixture, beating until smooth. Fold into beaten egg whites. Spoon into slow cooker pot, cover and cook on high for 2-3 hours.

Apple-Cranberry Dessert

6 cooking apples, peeled and sliced
1 c. fresh cranberries
1 c. sugar
1/2 tsp. grated orange peel
1/2 c. water
1/4 c. port wine
1 container sour cream

Arrange apple slices and cranberries in crock pot. Sprinkle sugar over fruit. Add orange peel, water and port wine. Stir to mix ingredients. Cover and cook on low for 4-6 hours or until apples are tender. Serve warm with the juices, topped with a dab of sour cream.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

This is a really nice dessert to serve at your Halloween parties or after your Thanksgiving holiday meal. I often entertain here at my home during the fall months, so I will make this recipe and serve it with some wonderful fall flavored teas and coffees.

If desired, you can substitute the canned pumpkin with some fresh puree, although when I substitute, I also add in 1 teaspoon of pumpkin pie spice to give it additional flavor.

Pumpkin Crunch Recipe

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1/2 cup pecans, chopped
1 cup butter, melted
non-dairy whipped topping for garnishing

Preheat oven to 350 degrees and grease bottom of 9 x 13″ pan.

Combine pumpkin, evaporated milk, eggs, granulated sugar, ground cinnamon and salt in a large bowl. Pour into your prepared baking pan.
Sprinkle dry cake mix evenly over the pumpkin batter. Top the batter with chopped pecans, then drizzle melted butter over the top.

Bake in a 350 degree oven for 50-55 minutes or until golden brown. It is important to check the center of the cake for doneness before removing it from the oven. Let it cool and then place in a refrigerator for 2 hours in an airtight container.

Serving Suggestion: We like to serve ours cold and garnished with some non-dairy whipped topping.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

Grandma’s Apple Cobbler Crumb Pie

Pie Ingredients:

1 unbaked pie crust (9 to 10 inch)
lemon juice
6 cups sliced, peeled apples (I use Gala)
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon butter or margarine

Peel, core and slice your apples down and place slices in a large bowl. Sprinkle the slices with a little lemon juice and set aside.

In a large bowl combine the granulated sugar, all-purpose flour, ground cinnamon, nutmeg and allspice. Pour this sugar mixture over top of the apple slices and gently stir to coat the slices. Spoon the mixture into a 9 or 10 inch unbaked pie crust. Dot the top with some butter or margarine.

Cobbler Crumb Topping Ingredients:

1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup oatmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup butter or margarine

Combine all of the above ingredients together in a large bowl except for the butter. Once they are combined, cut in the butter until the mixture becomes crumbly. Drop mixture on top of the pie filling by the teaspoonful until its completely covered by the topping.

Bake in a preheated 350 degree oven for 40 minutes or until the apples are soft and the pie is lightly browned.

Serving Suggestions: You can serve your pie warm or cold. We like to serve ours with vanilla ice cream, vanilla yogurt or with some whipped topping.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com