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Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
4 c self rising flour (DIY SRF = a couple ways, the first simple way .. is the first 3 ingredients, for another and I think better version is all 5 ingredients. 1 c Flour , 1 1/2 Tbsp Baking Powder, 1/2 tsp Salt, 1/8 tsp cream of tartar, 1/2 tsp cornstarch)
1/4 c Sugar
1 Egg Dissolve yeast in very warm not hot water or milk and water In a large Bowl, melt butter and blend well with sugar. Add flour and stir well.
Drop by spoonful into greased muffin pans.
Bake at 400° for 15-20 min…… or 350°- for 30min.
NOTE: This Recipe can also be used for Aebelskivers/Ebelskivers
This delicious Casserole is a real Crowd pleaser and has become a Thanksgiving and Christmas Tradition for our entire Family.
Oven preheat to 325° This Recipe is not my own. I have changed it to use either frozen OR Fresh Broccoli and use the IP to steam it rather than Blanch. My Mother in Law got her Recipe out there somewhere and it has been a family tradition for many Years so you may find a recipe on Velveta package or something else. It is simply one of my holiday veggies now. I do this the day before. I prepare the Cheese by chopping it into Chunks and cut the Butter into Tbsp sized chunks and put them together in a microwave safe Bowl. Cover with Saran, and leave on the counter till next day. I also crush the Crackers in their packages and then add to a gallon sized Baggie. I add the melted butter to the Baggie the day before as well, so it makes it easy. You can also gently steam the Broccoli day before and put it into the buttered, Pyrex 9x 13 pan , cover with Saran Wrap and refrigerate over night, then just get it out and let it come to room temp for an hour before adding the Melted Cheese and Crackers to it.
INGREDIENTS: 3 tubes Ritz Crackers 3 1/2 lbs frozen Broccoli Flowerets (or 1 1/2- 2 Bags Costco fresh Broccoli Flowerets you may have some Leftover) 2 sticks Butter melted … But divided …1 stick set aside for the Ritz.. 1/2 stick for the Broccoli, and 1/2 stick for the melted Cheese. 1- 32 oz brick of Velveta Cheese. (Don’t use low fat. It goes to water!) Just the regular brick)
DIRECTIONS: Blanch or steam Broccoli untill slightly light green and stems are slightly soft. The Broccoli can be steamed for a for a minute in the IP. It is easier to drain, and there is no big Pot of Water to deal with. It works Best in a basket, so you can get it out immediately. You can also use a lotus steamer and pile it all in there and then just pull the Pot when it’s steamed enough, then dump it all into a Colander to get it cooled. Drain extremely well. Pour it into a Buttered 9×13 pan.
Melt Cheese and Half of a stick of butter in the Microwave, stirring occasionally until mixed well and soft enough to pour easily. Melt the other Half stick butter and pour over broccoli, then pour the melted Cheese and it’s 1/2 stick Butter evenly over Broccoli.
Crush Ritz in the Tube by pressing slow and hard on both ends, the tube will burst, so hold it over a Bowl, (or do it inside a gallon sized Baggie). Empty all three Tubes into a Bowl or gallon sized Baggie. Melt the remaining 1/2 stick of Butter and pour over Cracker Crumbs. (I mix it in while in the baggie) Sprinkle Crumbs over Broccoli and Cheese. Bake @325° for 1 hr.
You can do more if you want …this is just a guideline recipe. 6 Bratwurst, Kielbasa’s, Aidell’s Sausages, Andouille, hot dogs, all work. 1 Sweet Onion chopped 1 Apple, cored and chopped 1 tsp or more Caraway seeds. 1 Pkg or about 3 cups Saurkraut. With at least 3/4 c Juice
Sauté Brats in Evoo untill brown on all sides…I use a Frying Pan on Med to Med High because it’s faster… But by all means, if you prefer the IP then do it in there, just need to make sure that you deglaze it’s well after.
Meanwhile, rough chop the Onion and the Apple removing core first.
When Brats are done, remove them and toss the onion in for a few minutes, add the apple. Sprinkle well with caraway seeds. (Sometimes when cooking them in the IP I don’t sauté the onions. But when doing Stove top, I always do). Make sure all the brown is off the bottom so the pot will come to pressure. Toss in Sauerkraut with Juice. Put the Brats on top. Lid on, vent to sealing.
Set the time for 4 min, 1 min NPR.
If you don’t have Sauerkraut and don’t have Apples, but do have Apple Juice and Cabbage and Apple Cider Vinegar, read on.
If you ever want to make Mock Sauerkraut with Bratwurst . Its great too. Slice 1/3 head of the cabbage, set aside. Sauté 6 Brats till brown on all sides, remove to a plate,then sauté. 1-1/1/2 tsp caraway seeds in butter. Add 1 whole rough chopped Onion. Pour in 3/4 cup apple juice and a couple splashes of vinegar,,,,(2 Tbsp?) Add Cabbage. Manual 4 min. Add the browned cooked Brats, set 4 min manual with min Qr.
*For a Video of Rice PIP and simple Black Beans scroll to the bottom. You can do this with any Beans Recipe or even other food dishes. The key to this method is to rinse the Rice and drain it really well, then using a 1:1 ratio of Rice to Liquid, simply subtract 1 Tbsp liquid per cup . (Ex If you use 2 c Rice then use 2 cups Water or Liquid minus 2-3 Tbsp of that liquid. ) also see my Dirty Rice Recipe here. Dirty Rice IP.
For Simple NO soak, Plain Pinto Beans. No salt… 2 c sorted and rinsed Pintos. Add 4 c water. Set the pressure cook time for 50 min with 30 min NPR. See pics below. Use these to mash and make refried beans from. Mash til desired consistency, salt to taste, add Lard to taste.
Plain Pintos, no salt or seasoning. Sorted and Rinsed. 50 min hi pressure with 30 min NPR. See next pic for Refried Beans
Refried Beans from plain Beans. Just added Salt and Lard to taste.
These are for Hummus, you can leave out the Bacon grease and the Chicken Broth or the spicy pepper if you want for vegetarian. 1 c Beans rinsed, 1 c Sweet Onion, 3 c water, 3 cloves minced Garlic, 2 tsp Low Sodium Better than Bullion Chicken, 2 Tbsp Bacon Grease, 1 tsp Salt, 1 tsp Pepper, 1 tsp Oregano leaves, 2 tsp Chili Powder, 1 tsp Cumin, 1 Thai Chili pepper or Serrano, Set time for 60 min Hi pressure and allow 30 min NPR… see recipe for Hummus here.. Hummus.
Beans: Above are several different Batches…so don’t limit yourself to just one way to make them. You can even Add Fresh pork Butt/Shoulder If you want for Pork and Beans.
I am including 3 methods of making Beans. They include: OVER NIGHT SOAK, FAST SOAK, and NO SOAK methods.
Soooo if you want to do Beans like Pinto Beans, Black Beans or small Red Beans… It is all the same. I have added a recipe for Black Beans from Dry at the bottom.
The pics are of various Beans.
TIP: adding 1 tsp of Baking Soda helps the beans all cook evenly.
I don’t like dealing with any floaty beans that end up crunchy and I want the toxins out, you know….the “tooty” toxins.. and, sometimes I forget to or don’t want to soak over night….I do the 1 hr FAST SOAK method, even though it doesn’t take an hour.
Sort and rinse.AFTER FAST SOAK. Notice the beans have started to swell and are wrinkled.Difference between rinsed and one hr fast soak.Cover By about 2”-2 1/2” water again to cook.
OVER NIGHT SOAK. Sort and rinse Beans, cover them by about 3” of cold water and let them soak over night or for 8 hrs. Follow Recipe and Instructions Below.
FAST SOAK. Sort and rinse the beans, put them in the pot. Cover with water 2″ above the beans for swelling. Turn to sauté, no lid. Bring to a boil and turn off and let set for about five minutes, then dump water and rinse Beans with cold water. Put Beans back into the pot. Cover them by 2”-2 1/2” water. Follow Recipe And Instructions Below.
NO SOAK: Rinse and sort Beans. Cover with 2-2 1/2” water then follow Recipe and Instructions below, EXCEPT If using the beans button then adjust it to 50-60 for some and allow for 25 min NPR.
INSTRUCTIONS and RECIPE Salt the water enough to make it taste Almost as salty as Seawater. I do mine by taste but this is close also can be adjusted for more or less Beans. About the Water. Remember your going to cover them by a bout 2”. For a Pound it will be about 6 cups.
For about 1 lb of sorted and rinsed dry Beans, add Salt to taste (remember Seawater taste). Use a little less if you want to reduce the extra liquid at the end? Some folks Salt after cooking. Your choice 1-2 tsp of Oregano or Italian Seasoning . 1 Bay Leaf. 1 Onion rough chopped. 5-6 cloves Garlic chopped 1-2 tsp Cumin. 2-3 tsp Chili Powder. 1/4 tsp Cayenne Pepper (or more for more spice) 1 Tbsp Olive Oil to keep the foam down
Taste the Water at this point BEFORE adding the Bacon…it, should be almost as salty as Sea Water. You should also be able to taste the Spices in the Water, but Cayenne is sneaky…gets hotter as it is cooking
1 Ham Hock, Ham Bone, Or 6 pieces of Bacon
OPTIONAL: 1 tsp Baking Soda, and some people love Peppers…green, or sweet multicolors.
Put the Lid on, and vent to Sealing.
FOR PRESOAKED BEANS : Press pressure cook, manual or Beans/Chili setting, adjust 35-40 min. And then 15 min to full NPR. TIP: full NPR makes creamier beans.
For Dry.. NO SOAK BEANS: Press pressure cook, manual or Beans and adjust the time to 45-50 min and 25min NPR. Depending on how soft you want them, 45 will give you done, but firm Beans, 50 will give you creamy really soft Beans. Always allow for at least 20 min NPR.. 30 is better. Garbanzos do better at 60 min with 30 min NPR. If you feel that there is too much Liquid when the Beans are done. You can mash some Beans to thicken it up, or you can turn the Pot off and back on to Sauté for a few minutes and reduce the Liquid . But be careful because this will concentrate the Seasonings.
A bit too fullOn this batch I added about 4 cups of shredded Pork Butt with fat and all AFTER cooking since this was a Side for a Mexican Taco feed.Cranberry Beans.. NO SOAK. “Beans/Chili setting” 35 min 15 min NPR. This small batch only had Johnnies seasoning added to the water and 2 tsp Bacon grease.These are the Cranberry Beans from above. Love the Liquor. Mayocoba/Canary Beans with red onion and Garlic.
************************************************************* Black Beans: This is for you Adrianne.
These Beans have a little kick, (2** spicy) so if you want them milder, see the Parentheses next to the Chili powder and Cayenne..
4 c Water. 2 c Black Beans sorted and rinsed. UNSOAKED 1 med Sweet Onion Chopped. 4 Cloves Garlic minced. 3/4-1 tsp powdered or dried and rubbed Oregano. (Rubbed between your palms to crush) 2 tsp Cumin. 1 1/2 tsp Sea Salt. 1/8 tsp Baking Soda. 1/2 TBSP Chili Powder. ( 2 tsp for milder, but do 1/4 tsp Cayenne Pepper) 1/2 tsp Cayenne Pepper. ( 1/4 tsp for milder but do 2 tsp Chili Powder) 1 Tbsp Lard (omit for Vegetarian) Butter works too.
Load into Pot and Press Beans, and adjust time to 45-50 min, allow for 20 min NPR.
About 1” water above the 2 cups of dry Beans in the 6 q
This recipe could also be used for regular Garbonzo Bean Hummus but omit the Wine. Also check out my recipe for regular Hummus Recipe here. Hummus
Black Bean Hummus
INGREDIENTS: 1 cup cooked Black Beans …..(recipe here.) OR 1 Can, Drained Beans Pintos and others cooked In the IP. 2 Tbsp Tahini. 1 clove Garlic minced. 2 Tbsp Olive Oil. 2 Tbsp Lemon juice. Or Lime or lemon/lime 1 Tbsp White Wine Vinegar. Or 2 tsp Wine and 1 tsp AC Vinegar 1/2 tsp ground Cumin Salt and Pepper
Serve with Chips, Pita, Crackers, Peppers, your choice.
DIRECTIONS: In a Food Processor, Blend all the ingredients, starting with Garlic first. Blend it well first before adding the rest of the Ingredients. Add the Beans, they can be cold or hot, then blend until smooth. Let sit for 15 minutes before serving. I like to fancy it up in a Bowl with sprinkled bits of Pepper Flakes and EVOO, or as seen in the Pics with EVOO Peppers, Sun dried Tomato, Paprika, Pine Nuts. Whatever I’m in the Mood for, even Bacon Bits! Enjoy!
Sometimes Accidents happen. Especially around Dessert time. I just needed a simple couple of Pies so I made 2 sheet Pan Pies, the Pumpkin pie dropped on the Counter ??♀️??♀️. Still delicious! The round ones were brought by our Company. the Cherry Pie was not mine.
Scroll down for more Pie Recipes This Recipe calls for 1/4 part Lard and 3/4 part Butter, but You can also use all Butter, or 1/2 c Butter to 1/2 c Lard, or 1/2 Shortening to 1/2 Butter to make Your Crusts, but the more Lard, the harder to work with the Dough because Lard makes the Dough more Sticky. So this is a more workable Dough and still Flakey as if you used Lard.
INGREDIENTS FOR PIE CRUST…. Makes 2: 3/4 tsp Salt. 2 3/4 c flour. 1/4 c Shortening, Butter, Lard (or for Savory, Fat from Pork or Beef Roast skimmings) 3/4 c salted Butter 3/8 c Ice water.. or up to (1/2 c +2 Tbsp)
HINT… FOR THANKSGIVING… Because I make about 6 pies, I pre measure the Flour to single Recipe Batches, (makes 2 Crusts ea) and Add the Salt and Butter to individual Baggies, then I toss them all into the Frigid until I’m ready to make either the Crusts or Pies. Sometimes I roll them out, and roll the Crusts up on Saran Wrap like Pillsbury does to make it easy to just pull out and let come to room temp before adding to the pie pans. I also use a Double Crust Recipe to make Pie Bars in a Jelly Roll Pan. Another Tip… if you are making lots of Pies, you can use a Tortilla Press to start the roll out Process.. just stack them up with wax paper in between, and keep them on a Cookie Sheet in the frigid as you work each one.
Pie Dough is finicky. Too much Water and over mixing can cause tough Crusts. Too much Lard and the Dough can be too sticky to handle and will need more Flour.
DIRECTIONS FOR HAND MIXED. Use a Dry Measure-Measuring Cup (because a Wet Measure-Measuring Cup has a lip on it)….Using the Spooning method to measure your Flour, spoon Flour into your DRY MEASURE-measuring Cup to avoid compacting the Flour, or gently fluff up the Flour in the bag first and carefully dip the Measuring cup under the Flour that you want and let it fall into the Cup, scrape off the excess with a Flat blade. Repeat this for every Cup measured out. Add the Flour and Salt to a large Mixing Bowl and stir with a Whisk or Fork. Using Cold Butter and or Lard, cut into Tbsp sized pieces. Add 1/2 of Butter/lard to the Flour and using a Pastry Cutter or two Forks, cut the Fat into the Flour until it’s all the size of Peas, then cut in the rest of the Fat and cut in until the lumps are more like Cornmeal. Without Pouring the Water in one spot, Drizzle the Ice Water over the Mixture and fold in. Without over working the Dough, Keep folding until the Dough comes together and can be formed into a Ball. If Dough is too dry, then add 1 more Tbsp of Water and mix in. Again try not to Overwork the Dough.
DIRECTIONS FOR FOOD PROCESSOR: Add all ingredients to a food Processor except for the Water and Blend in Food Processor by pulsing until Dough barely begins to form. Add the Ice Water and pulse until starts to form a Ball, it should still have a little Flour on the outside that you will use when you form a ball with it before rolling out. To make the Dough easier to roll out, divide it into half. Form two Balls. Wrap the balls in Saran Wrap or a Baggie and put them into the Fridge for 1 hr…30 minutes minimum. Take one ball out and let set on the counter for 5 min. Proceed to roll the dough out on a Floured surface, Flour the top of the dough and Pin as well. keeping the surfaces floured. See Pics. Another way to do this is to put between two pieces of Saran Wrap.
I have used cold Flour, cold Butter, frozen Fats, or even refrigerated Lard cut into small cubes, ice Water,….etc. different types of Flour as well. The key, in my opinion is COLD Ingredients.
If you use Lard, the Dough will be sticky, and soft depending on how Cold the Ingredients are, if so, turn out onto a heavily floured surface, try not to overwork. Warm hands can cause problems. Granite/Marble is a great surface to work Pie Dough on if you have Pat it out, and gently roll out to 1/8“. if it’s sticky still, then you may need a long Knife to get under it To loosen it to get it in the pan.
Notice that with this SAVORY Crust, I used 1/2 Butter and Half frozen Beef fat from my Pot Roast Skimmings. I would have used Chicken Fat if I had it. So delicious.If you want, for a Savory Crust, now is the time to add some herbs. In this case it was a good pinch ea of Dried Rosemary and Rubbed Sage.For this Crust, (this Pic) I put the dough in my Homemade Granite Tortilla Press to get it started. I had 6 pies to make that day.This was for Turkey Pot Pie below, so I roll it out thicker, it can be rolled thinner.Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven. Turkey Pot Pie Breville or OvenThicker Crust for Turkey Pot Pie. Lard Crust for Turkey Pot Pie very challenging to roll out?Link to : Moms Pumpkin PieFor this Pie, I don’t Pre-Bake the Shell. NOTE… FOR LESS SUGAR, and a little Maple flavor, USE 1 1/2 c Mrs Butterworth Butter Rich Syrup (not the lite stuff) and 3 Tbsp Monk Fruit/Erythritol Blend INSTEAD of the 1/2 c Brown Sugar AND Light Karo Suyrp.. To Pre Bake this Shell, DO NOT POKE HOLES IN THE CRUST….it would be a good thing to use Pie Weights. pinto Beans, Sugar or Rice can work as well. Line the inside of the shell with parchment and fill it, but so will a Stainless Steel Chain-Mail Scrubber. See next pic. Just run it through the Dishwasher first or at least hot soapy Water and welllll rinsed and dried.. I bought this for Cast Iron care but bought it “Round” for this reason!This Pie Crust was 3/4 c Butter and 1/4 c Lard. Easy to work with. And flakey.
Spicy.. you can change that though… some may not want the seranno and some may want more. For more spicy, use medium or even hot Salsa.
1 lb lean Burger sautéed (you dont drain the fat). 1/4 larger Onion chopped (3/4 c) 2 cloves Garlic crushed and diced. ( 1 Tbsp Minced) 1 Serrano Pepper. Sliced (optional for those that don’t want spice) 1 1/2 tsp Cumin. 1 tsp dry Oregano leaves (crushed in the palm of your hand). 1 tsp Chili Powder. 1/2 jar or 8 oz mild Salsa. 1/2 tsp ea. Salt and pepper. 4 teaspoons low sodium Better than Bullion Chicken 1-2 Tbsp Butter. 1 c Water. About 3/4 c elbow Macaroni I do less because it’s less carbs so the pic shows 1/2 c
Brown Burger in 1 tbsp oil, leave the juice in, ( it’s part of the liquid) and add the Onion, Garlic, Pepper and Spices. Saute for a minute, add Salsa, stir. Add noodles…. dont stir! Add the Butter and Better than Bullion Add water. Lid on, vent to sealing. Hit manual/pressure cook, time to 4 minutes. Then do 10 min npr. Open up. Stir the Mac down into the juices and, Depending on the moisture content of the Meat, or if you added more Burger, then turn the pot to sauté and reduce the sauce. Taste and add more Butter, more spices or Salsa if you want. Serve up in a bowl with Chips, Fritos or Hard Taco shell. Garnish with Salsa, Cilantro and Crema or any of the above suggestions, be creative !
Enjoy!
Stir noodles in and turn it to sauté and reduce the Sauce.
This Cake Recipe has been a part of our family for at least 60 years. I love how it takes no eggs and you can mix it right in the pan if you want. Also the Crazy Spice Version of this is the best Spice Cake that I have ever tasted. When I make the Frosting… I use a simple Butter Cream method but don’t measure.. I am adding the Ingredients below but they aren’t exact. I can only tell you that the end result is fluffy frosting that tastes like Ice Cream!
Preheat oven to 350°
3 c Flour. 2 c Sugar. 6 Tbsp dark Hershey Baking Cocoa Powder. 2 tsp Baking Soda. 1 1/2 tsp Salt. 1 Tbsp Apple Cider Vinegar. 2 tsp Vanilla. 3/4 c vegetable oil 2 c Cold water. 9 x 13 pan
DIRECTIONS: You can mix this Cake right in the Pan by making 3 wells and then mixing it, but I use a bowl first Mix all Ingredients together, mixing well, and Pour into a non greased 9×13 pan
Bake at 350° for 35-40 min. Serve with Butter cream frosting (for the spice cake sometimes I add a few pinches of nutmeg to the frosting,) or chocolate butter cream frosting**
FOR CRAZY SPICE VERSION: NOTE The Cake in the Picture is only 1/2 Recipe and is the chocolate version Replace the Cocoa powder with 5 Tbsp Flour. 1 1/2 tsp Cinnamon. 1/2 tsp Nutmeg. 1/4 tsp Cloves. 1/4 tsp Allspice. If I make the Spice cake I use the Butter Cream Frosting Below and sprinkle lightly with Nutmeg, or I make the Butter Cream into Chocolate Frosting by omitting the Vanilla and adding 1/3 to 1/2 c of Hershey’s Dark Cocoa Powder to the Frosting.. this requires more Cream as well so do it by feel. It should not be too Stiff. Sometimes when I can’t make up my mind, I’ll Spread Half with the Vanilla and whip cocoa powder into the Remaining frosting and make Chocolate.
FOR THE FROSTING: I Start with. 1 Stick of Butter. about 2 c Powdered Sugar. about 3 Tbsp Heavy Whipping Cream. about 1 tsp Vanilla. A couple pinches of Salt.
DIRECTIONS: My Mom and Gramma taught me to mix this using a Wooden Spoon when I was a Kid but I have since graduated to a Kitchen Aid or Hand Mixer. So it is a by feel kinda thing. Use a Mixer set to low to medium speed, blend the Butter in a Medium mixing Bowl (or Kitchen Aid on speed 2 for 30 seconds and then 6 until light and fluffy), add the Powdered Sugar, Whipping Cream and Vanilla. Turn the Mixer to Low and combine the Ingredients, then turn the speed up to blend well…this can take a couple minutes but check the consistency first. It should be like shown in the Picture and not stiff, yet not too soft either… when you dip into it, with a spoon (or finger?) it should not cave in on itself… So at this point you may need to add more Cream (1 Tbsp at a time) and more Powder Sugar 1/4 c at a time. Be careful adding the Cream because it can liquify the Frosting . Also It should not taste like Butter, but should taste like Sweet Buttery Whipped Cream.
This frosting was the one that my Highschool Cafeteria served on chocolate cake. My all time favorite. Almost like Whipped Cream
1 c Milk
1 Tbsp Flour
1 c Butter salted
1 c Sugar
pinch of salt
1 1/4 tsp Vanilla
In a sauce pan combine the Milk salt and Flour
Heat till boiling and stir constantly til thick. Take off heat and cool completely.
Mix the Sugar and Butter in a kitchen Aid type mixture …whip until light and fluffy and sugar is completely incoorperated, and dissolved. Add Vanilla . With mixer on and running, slowly pour cooled milk into the butter and mix until frosting is smooth, light and fluffy resembling whipped cream.
Oven 375° Bake 45-50 min Best Cobbler we have ever had..
I double this for a 9x 13 pan.
This recipe is the only cobbler that we ever had growing up. like over 50 years . I have used it to make Mix Berry cobbler, BlackBerry Cobbler (see bottom pic) and Fruit Cocktail Cobbler, and I have used fresh Peaches as well. Always the best.
Preheat Oven To 375*
1/4 Butter Softened
1/2 c Sugar
1 c Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 c milk
Drained Peaches (#2 can or large) reserve juice
for the juice mix:
1/4 – 1/2 c sugar
1 c fruit juice
In a smaller bowl mix juice and sugar and set aside In a bowl, mix dry ingredients, and in another larger bowl, cream the butter and sugar until light and fluffy. Add the flour mixture alternately with milk, just until blended I use butter to lightly grease my pan. If your not doubling it, then an 8×8 pan worksif you doubled it then use a 9×13 pan.Spread batter on the bottom of the pan, evenly distribute fruit on top of the batter. Pour juice evenly over the fruit.
Bake in oven For 45-50 min
this one is fresh Peaches and BlackBerries. This batch is a single recipe and made into Mini Individual fruit Coctail Cobblers375° for about 25 min, turned halfway.
