One 9-inch double pie pastry.
4 cups of fresh blueberries.
1 cup of sugar.
3 tablespoons of flour.
1/2 teaspoon of grated lemon peel.
Dash of salt.
1/2 teaspoon of cinnamon.
1/2 teaspoon of nutmeg.
1 1/2 teaspoons of lemon juice.
1 tablespoon of butter.

Method:

Line a pie plate with the pastry.

Combine the fresh blueberries, sugar, flour, grated lemon peel, salt, cinnamon and nutmeg. Fill pie shell.

Sprinkle with the lemon juice.

Dot with the butter.

Adjust top crust.

Bake at 400F for 35-40 minutes.

Serve warm.

Source: Blueberry Recipes.

1 cup of sliced onions.
1/2 cup of sliced green bell pepper.
1 clove garlic, minced.
2 tablespoons of butter.
6 medium eggs.
1/3 cup of half and half.
1/2 teaspoon of basil.
1/2 teaspoon of lemon pepper seasoning.
1 cup of frozen broccoli, cooked, drained.
1 cup of shredded Monterey Jack cheese.
1/3 cup of grated Parmesan cheese.

Method:

Preheat your oven to 425F.

Generously butter a 2 quart shallow casserole or 4 individual baking dishes.

In a large skillet over medium-low heat, sauté the sliced onions, bell pepper and garlic in the butter until tender; cook slightly.

In a large bowl, beat the eggs, half and half, basil and lemon pepper seasoning until combined.

Stir in the onion-pepper mixture and broccoli.

Pour into prepared casserole.

Sprinkle with the shredded Monterey Jack and grated Parmesan.

Bake for 20 minutes or until mixture is set (top will remain moist).

Allow to stand for 5 minutes before serving.

Source: Broccoli Recipes.

4 cups of fresh gooseberries.
¾ cup of sugar.
¼ cup of all purpose flour.
1 tablespoon of butter.
Pinch of salt.
Pastry, for double-crust pie.

Method:

Stem and wash the berries.

Combine the sugar, flour, and salt.

Add the sugar mixture to the berries; then toss gently to coat the fruit.

Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter.

Adjust top crust. Seal and flute edge. Cover edge of pie with foil.

Bake in your oven at 375F for 20 mins.

Remove the foil; then bake for another 25 mins or until golden.

Allow to cool on a wire rack.

Source: http://www.gooseberryrecipes.org/gooseberry-pie.html

1 cup of blanched slivered almonds.
1 ½ cup of packed light brown sugar.
2 cups of shortening.
1 tablespoon of water.
1 teaspoon of almond extract.
2 medium eggs.
1 ½ cup of flour.
1/3 cups of cocoa powder.
½ teaspoon of salt.
¼ teaspoon of baking soda.
2 cups of semisweet chocolate chips.

How to make:

Toast blanched almonds until lightly browned.

Place the brown sugar, shortening, water, and almond extract in a large bowl. Beat until well blended. Add the eggs and beat well.

In a seperate bowl, combine the flour, cocoa, salt, and baking soda. Add to shortening mixture. Beat gently until combined. Stir in the chocolate chips and almonds.

Drop tablespoons of the mixture approximately 2 inches apart onto and ungreased baking sheet.

Bake at 375 degrees for 8 minutes or until cookies are set.

Cool 2 minutes on the baking sheet before removing them to a cooling rack.

Source: http://www.cookierecipes.org/chocolate-almond-cookies.html