My Eastern Kentucky Reunion Journal

What to bring to the family reunion.  1. Your spouse, children, grandchildren & great-grand children, parents and grandparents. 2.  Family tree. 3. Food...Take food and drink and lots of it.  It can't be a party without something for the belly and whet the whistle.  Plan ahead and buy snack foods in bulk so that kids - and hungry adults - can load up on candy, granola bars, and trail mix. 4.  Home movies.  If you have 8 mm movies that were taken years ago, at a reunion, have them transferred to DVDs and bring them to the reunion with a screen for showing them  Tell everyone to gather around the screen and watch movies that were made of them 25 years ago.  This will get the group laughing for sure.  Look at your knock knees!  Did you really wear your hair that way in high school?  Look, dad has hair! 5. Video cameras, very important for the reunion in following years! 6.  Genealogical research.  If you have some of great-great grandma's clothing or grandpa's

REGISTRATION                                                                                                                             Please help us keep our records up to date. Name_____________________________________________________ Address___________________________________________________ City____________________State_____________Postal Code_________ Country______________________New address?  ____yes ____no Phone______________________Email___________________________ Website____________________________________________________ Anniversary_________________________________________________ Family Member Information            Name                                    Birthday                              Interests/Hobbies 1._________________________________________________________ 2.________________________________________________________________________________ 3.________________________________________________________________________________ 4________________________

Reunion 2018, Original Reunion Newsletter.  Dear families, I hope you and your families are well.  Ever since my husband's funeral in 2015 (Edward Lee Ayers, Sr.), I have dreamed that we could have a family reunion in 2018.  I held the first reunion in 1995, so after 22 years, it's about time we get together again. One of the first tasks is to put together a family list so that we can see if there is enough interest in having a reunion.  Below is a survey form, and we would appreciate your response as soon as possible.  (If there is enough interest, a lot of planning will be necessary, and we need enough lead time.)  I know some of you have been meticulously keeping up with a family tree and/or address book.  Is your tree in a copy-able format that you could send to me?  I have a pretty good address list of my immediate family, but I especially don't know the details about you, aunts, uncles and cousins.  We want to include all branches or our tree.  At a minimum, p

Ely & Caudill Footprints.  Including:  Ely, Ealy, Eley, Caudill, Bays, Picklesimer, Yonts, Yareborough, hall, webb and Associated Families.  My link to Ely & Caudill is through my grandmother Celeste Ely Roberts & John Calahan Roberts of Floyd, Johnson, and Pike Counties, Kentucky.  Celeste Ely Roberts is a sister to Jennie Ealy Dixon, Trimble.  Please add your branch of our tree.

FAMILY REUNION MINU AND RECIPES Look for almond toffee bits and English toffee bits on the baking aisle of your grocery store. 1/2 c. butter or margarine (Land O Lakes suggested) 1/2 c. graham cracker crumbs ((about 12 rectangle crackers) 1 (14 oz.) c. sweetened condensed milk 1 1/4 c. almond toffee bits 1 1/4 c. English toffee bits or crushed English toffee candy bars 1 c. (6 oz.) semisweet chocolate morsels 1 c. chopped pecans 1/2 sliced natural almonds PLACE butter in a 13 x 9 inch baking dish; bake at 325 degrees for 4 minutes or until butter melts. LAYER graham cracker crumbs and remaining 6 ingredients in baking dish with melted butter.  Firmly press mixture in dish. BAKE at 325 degrees for 25 minutes or until edges are lightly browned.  Cool completely in dish on a wire rack.  Cut into bars.  Yield: 2 dozen

FAMILY REUNION MENU AND RECIPES New-fashioned Corn Relish 1 small onion, chopped (about 1 cup) 1/2 c. sugar 1/2 c. cider vinegar 2 tsp. celery seeds 1/2 tsp. mustard seeds 1 (15.25 oz.) c. whole kernel corn, drained 1/2 c. chopped celery 1/4 c. sweet pickle relish 1 (2 oz.) jar diced pimiento, drained STIR together first 5 ingredients in a 3 quart saucepan; bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes. STIR together corn and remaining 3 ingredients in a large bowl; pour hot vinegar mixture over corn mixture, and stir gently.  Cool completely (about 2 hours).  Store relish in an airtight container in refrigerator.  Yield: 2 1/2 cups.

FAMILY REUNION MENU AND RECIPES Southern Spareribs Dark beer delivers the best flavor  to these smoked ribs.  And if you want to spice up things a bit, add a sprinkling of ground red pepper or hot sauce to the marinade. 4 lbs. spareribs 1 (12 oz.)  can beer 1/4 c. soy sauce 2 Tbsp. brown sugar 2 Tbsp. chili sauce 2Tbsp. ketchup 2 Tbsp.lemon juice 1 tsp. onion powder 1/2 tsp. salt 1/4 tsp. pepper Hickory chunks PLACE ribs in a shallow dish.  Combine beer and next 8 ingredients; pour beer mixture over ribs, turning to coat well.  Cover and marinate in refrigerator 8 hours.  SOAK hickory chunks in water at least 1 hour.  Prepare charcoal fire in smoker, and let burn 15 to 20 minutes.  Drain chunks, and place on hot coals.  Place water pan in smoker,, and add water to depth of fill line. COAT food rack with cooking spray, and place over coals. Place ribs on rack; cover with smoker lid, and smoke 5 hours or until ribs are tender, refilling water pan

FAMILY REUNION MENU & RECIPES Coyote Caviar 1 (15 oz.) c. black beans, rinsed and drained 1 (4 1/4 oz.) c. chopped ripe olives 1 (4.5 oz.) c. chopped green chilies 1 small onion, finely chopped 1 garlic clove, minced 1/4 c. chopped fresh cilantro 2 tbs. olive oil 2 tbs. lime juice 2 tsp. chili powder 1 tsp. black pepper 1/4 tsp. salt 1/4 tsp. dried crushed red pepper 1/4 tsp. ground cumin 1 (8 oz.) pkg. cream cheese, softened 2 hard-cooked eggs, peeled and chopped 2 Tbsp. chopped green onions Tortilla chips STIR together first 13 ingredients in a bowl.  Cover and chill a least 2 hours. TO serve, spread softened cream cheese on a round serving platter.  Spoon bean mixture over cream cheese.  Sprinkle green onions over bean mixture.  Serve with tortilla chips.  Yield: 12 appetizer servings.

FAMILY REUNION MENU & RECIPES Menu  Serves 12                                                                     Layla's Grandmother Joy *  Coyote Caviar *  New-Fashioned Corn relish *  Layla's Favorite Carrot Salad *  Classic Potato salad *  Toffee Cookie Bars *  Peach & Blueberry Pound Cake *  Watermelon Gather your clan and celebrate a cool shade tree.  Let the men do the grilling and slicing of the cold watermelon.  The smoky spareribs serve 6, so double the recipe for a crowd.  The appetizers and side dishes all have make-ahead potential.  See our cool tips for ways to pack & serve the corn relish and carrot salad.  Plan games for the kids to play while the spareribs are cooking. Jarring Ideas Here's a great time to use those wonderful old glass jars that were passed down to you.  Wash the jars; then spoon the corn relish into a large jar or two.  Spoon the carrot salad into another.  Add lids, and nestle the jars in a cooler along with the

KIDS NIGHT IN Dirt Cake/Cupcakes Kids will flip over Dirt Cupcakes, so you may want to try it. Dirt Cake 1 (20 oz. pkg. Oreos, finely crumbled 2 (8 oz.) pkgs. cream cheese, softened 2 c. powdered sugar 16 oz. Cool Whip, thawed 4 c. milk 2 (4 oz.) pkgs. instant chocolate pudding Mix cream cheese, powdered sugar and Cool Whip together.  Mix milk and pudding.  When thick, fold into Cool Whip mixture.  Layer with Oreo crumbs.  Top with layer of crumbs.

Kids Night In for Your Budding Chef Whether you've got a budding chef at home, or just hope to get your kids more involved at mealtime, kid approved recipes are just perfect for beginning cooks.  These recipes are sure to bring kids to the kitchen, When I was 10, I asked for a box cake mix to bake.  My parents came back from the grocery and had the cake mix, which I immediately baked.  Turned out good for a first-time cook.  If your child doesn't bring up the subject of cooking or baking, you may want to ask them what they would like to cook?  You may end up with a delicious surprise! KIDS NIGHT IN Bunny Carrot Cake Cake: 2 c. sugar 1 /2 c. olive oil 4 eggs2 c. flour 2 tsp. cinnamon 2 tsp. baking soda 1 tsp. salt 2 tsp. baking powder 4 jars baby food carrots (15 oz. total) 1/2 c. walnuts 3/4 - 1 c. raisins Mix sugar oil and eggs.  In a separate, large bowl mix flour, cinnamon, soda, salt and baking powder.  Add sugar mixture to flour mi

KIDS NIGHT IN Pizza Burgers                                                             Melissa Wright Cross Chase away the last chilly days of winter with an indoor picnic dinner of burgers and pasta salad. I egg 1/4 c. rolled oats 2 Tbsp. catsup 3/4 tsp. dried Italian seasoning, crushed 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. salt 3/4 lb. lean ground beef 4 oz. reduced-fat mozzarella cheese, sliced 4 whole wheat buns or kaiser rolls, split and toasted Lettuce leaves (optional) Tomato slices (optional) Catsup (optional) In a medium mixing bowl beat egg slightly with a fork.  Stir in the oats, 2 tablespoons catsup, dried Italian seasoning, garlic powder, onion powder, and salt.  Add ground beef; mix well.  Shape mixture into four 3/4 inch-thick patties. Place patties on an unheated rack in a broiler pan.  Broil 3 to 4 inches from the heat for 12 to 14 minutes or till well-done, turning once.  Top with cheese; broil 1 minute more or t

Winter Spice Cookies Our new spice cookies add holiday charm to these buttery, tender brown sugar cookies.  Enhanced with just a hint of molasses to bring out their warm flavor.  They will distinguish your holiday cookie assortment. 1 c. unsalted butter, at room temperature (Land O Lakes, suggested)  1 c. light brown sugar 1 Tbsp. spice (your choice) 3/4 tsp. salt 1 large egg 2 Tbsp. molasses 3 c. King Arthur Unbleached All-Purpose Flour 3 Tbsp. cornstarch 1.  Beat together the butter, sugar, spice, and salt until light and creamy.  Add the egg and molasses and beat well. 2.  Combine the flour with the cornstarch and fold into the butter-egg mixture until evenly incorporated. 3. Divide the dough in half, shape into disks, wrap the disks in plastic, and refrigerate for at least 1 hour. 4. Preheat oven to 350 degrees.  Grease (or line with parchment) two baking sheets. 5.  Working with one disk at a time, flour your work surface and roll the dough 1/4&qu

My beautiful sister, Cliftina.  Her name came from our fathers first name, Clifton.  We miss her terribly.  Betty Jo

How the title "Blackberry Patch" came about!  When my sister and I were very young, our parents took us out on Sunday afternoons to pick black berries.  Then, we went home, and mother baked a delicious black berry cobbler for dinner.  One of my favorite memories.  Betty Jo

Blackberry Patch Your Comments, Please We truly enjoy hearing from our family, friends and readers.   Connect with us here and leave your old and new recipes, and comments.         May all your teatimes be special!         Betty Jo Roberts Ayers         Editor/Owner                                             

Mother's Day At my parents home, Mother's Day always meant a big family meal at their home.  Best dishes and lace tablecloth would set the table and there always was a few extra chairs pulled up for special guests.  We loved being together with grandparents, aunts, uncles, and cousins. What were the recipes that were must-haves at Mother's Day dinner at your place?  For us it was roast beef & vegetables (the best dish that nobody else can duplicate the taste), fluffy mashed potatoes and mother always baked a cake.  We'd love to hear about your traditions in the comments and   have your recipes linked up below.  So tell us...what are your favorite Mother's Day  recipes?

Buckeyes 1 lb. powdered sugar 1 1/2 c. peanut butter 1/2 c. butter 1 tsp. vanilla 1/2 tsp. salt 1 (12 oz.) pk. chocolate chips 1/4 lb. paraffin Blend all except chocolate chips and paraffin.  Shape into 1/2 inch balls.  Melt chocolate chis and paraffin.  Dip balls into it.  Cool on waxed paper and store in refrigerator.

Rocky Road Candy 1 bag semi-sweet chocolate pieces 1/2 bag colored miniature marshmallows 1/3 c. chopped pecans Melt chocolate slowly in double boiler or microwave.  Add marshmallows and pecans.  Scoop onto waxed paper.  Roll into a log.  Chill 2 hours. Slice into 1/2 inch pieces.

Nutmeg Noels 2 T. red colored sugar 2 T. green colored sugar 1/2 tsp. nutmeg, divided 1 1/2 c. flour 3/4 c. sugar 1 tsp. cream of tarter 1/2 tsp. baking soda 1/8 tsp. salt 1/2 c. margarine, softened 1 egg 1/2 tsp. vanilla Preheat oven to 400 degrees.  In small bowl, combine colored sugar and 1/8 teaspoon nutmeg.  Set aside.  In a large mixing bowl, combine flour, sugar,   cream of tarter, baking soda, salt and 1/4 teaspoon nutmeg.  Add butter, egg and vanilla.  Beat at low speed until well mixed, about 3 minutes.  Roll rounded teaspoonfuls into 1 inch balls.  Roll in nutmeg, sugar mixtures.  Bake on ungreased cookie sheets 2 inches apart at 400 degrees for 10-12 minutes.  Cookies will spread a lot while baking. Note:  These cookies are always a favorite at Christmas time.

Molasses Cookies 3/4 c. shortening or margarine 1 c. brown sugar 1 egg 1/4 c. molasses 2 1/4 c. flour 1 tsp. cinnamon 1/2 tsp. ground cloves 1tsp. ground ginger 1/4 tsp. salt Mix shortening, sugar, egg and molasses in a bowl with electric mixer.  Combine remaining ingredients and add to first mixture.  Chill 2 hours.  Form into 1 inch balls.  Place on lightly greased pan.  Flatten with glass dipped in sugar.  Bake about 8 minutes at 350 degrees.  Cookies should be soft and chewy.

Butterscotch Cookies bake  325 degrees 1 1/2 c. flour 1 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon 2 c. instant oats 1 c. shortening 1 c. brown sugar 1 c. white sugar 2 eggs Sift flour, soda, salt and cinnamon; set aside.  Cream the shortening  and sugars; add eggs and beat,  Add flour mixture and oats. Bake at 325 degrees for 15 minutes.

Chocolate Chip Cookies yield  approx. 12 dozen    bake  350 degrees 2 c. margarine 2 c. white sugar 2 c. brown sugar 4 eggs 4 c. oatmeal 4 c. flour 2 tsp. soda 2 tsp. salt 2 c. chocolate chips Cream together the margarine and sugar.  Add eggs, beating until light and fluffy.  In a large bowl, combine dry ingredients except for chocolate chip.  Add dry ingredients a little at a time to creamed mixture until well mixed.  Stir in chocolate chips.  Drop by teaspoonful onto cookie sheets.  Bake at 350 degrees about 10 minutes.  Cool on racks.  Makes approximately 12 dozen cookies; a very large batch.

Peanut Butter Cookies yield 30 dozen cookies    bake 350 4 c. margarine (Land O Lakes, suggested) 4 c. white sugar 4 c. brown sugar 8 eggs 4 c. peanut butter 4 tsp. baking soda 2 tsp. salt 4 tsp. vanilla 8  c. flour ( King Arthur Flour, suggested) Cream together margarine and sugars.  Add eggs one  at a time, beating well each time.  Mix in peanut butter.  Add vanilla.  Combine flour, salt and baking soda in a large bowl.  Add dry ingredients a little at a time to creamed mixture.  Dough will be very soft.  Drop by teaspoon full onto cookie sheets.  Flatten with fork tines dipped in sugar.  Bake at 350 degrees for about 10 minutes.  Makes approximately 30 dozen cookies.

Holiday Springerle With just eggs, sugar, flour, and a little flavoring, these traditional German Holiday cookies ae easy to make, yet turn out with beautifully ornate patterns thanks to King Arthur's springerle molds and pins. The finished cookies are chewy and dense, the perfect accompaniment to a cupof hot coffe or the. Recipe HOLIDAY SPRINGERLY 3 large eggs 1/2 tsp. salt  3 1/2 cups (14 oz.) confectioners' sugar 1/4 to 1/2 tsp. Anise Oil 3 cups (12 3/4 oz.) King Arthur Unbleached All-Purpose Flour Lightly grease (or line with parchment) two baking sheets. 1.  In the bowl of a stand mixer, beat  together the eggs, salt, confectioners'  sugar, and anise oil for 5-6 minutes, using the whisk attachment, until the mixture is very light and falls in thick, satiny ribbons from the beater. Gradually beat in the 3 cups of flour, using the beater attachment, until the dough becomes cohesive and stiff; use additional flour only if the dough is too sof

The Holiday Baker's Workshop 'TIS THE SEASON TO BAKE AND SHARE...all year through!  This year, we're inspired by new, simple ways to make homemade edible gifts and delicious seasonal recipes for cakes, gingerbread, cookies, and springerle cookies.  Also stamp cookies. WINTER SPICE STAMP COOKIES The star themed cookie stamps add holiday charm to these buttery, tender brown sugar cookies.  Enhanced with just a hint of molasses to bring out their warm, holiday spice flavor, they're stamped to become simple, festively decorated cookies that will distinguish your holiday cookie assortment. Recipe:  1 cup (16) tbsp., 8 ounces) unsalted butter, at room temperature, Land O Lakes suggested. 1 cup (7 1/2 oz.) light brown sugar 2 Tbsp. ( 1/2 oz. )  Winter Baking Spice 3/4 tsp. salt 1 large egg 2 Tbsp.  (1 1/2 oz.) molasses 3 cups ( 12 3/4 ounces) King Arthur Unbleached All-Purpose Flour 3 Tbsp.  (3/4 oz.) cornstarch 1.  Beat together the butter,

A Bakers Dream In 1998, I found that the favorite flour for bakers was King Arthur flour! I had not been researching and looking for new recipes very long and of course, I wanted the best!  When finding the most used flour...King Arthur, I was very impressed.  It' been my flour ever sense.  If you're not already using King Arthur flour, you must try it.  Lets get baking!

White-Chocolate Pound Cake yield: approx. 16 servings     bake: 300 Degrees 1 cup butter, softened 2 cups sugar 5 large eggs 3 cups all-purpose flour 1/2 tsp. baking soda 1/2 baking powder 1/2 tsp. salt 1 cup whole buttermilk 8 (1 oz) squares white chocolate, melted Garnish: fresh raspberries and mint 1.  Preheat oven to 300 degrees.  Spray a 10 cup Bundt pan with nonstick baking spray with flour. 2.  In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. 3.  In a medium bowl, combine flour, baking soda, baking powder, and salt.  Add flour  mixture to butter mixture in 3 batches, alternately with buttermilk, beginning and ending with flour mixture.  Beat until just combined after each addition.  Stir in melted chocolate. Spoon batter into prepared pan. 4.  Bake until a wooden pick inserted in the center of cake comes out clean, approximately 1 hour 30 mi

Cake Tip All the ingredients (except milk) should be at room temperature before you begin mixing.  Butter and eggs at room temperature will blend together more easily and will ensure that you get good results.

Betty's Favorite Pound Cake yield 16 servings    bake 325 degrees 1 cup unsalted butter, softened (Land O Lakes) 1/2 cup olive oil 3 cups sugar 5 large eggs 3 cups King Arthur flour 1/2 tsp. salt 1/2 tsp. baking powder 1 cup whole buttermilk 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 tsp. coconut extract Frosting: yield approx. 2 cups 1 (5 oz.) can evaporated milk 3/4 cup sugar 1/3 cup butter (Land O Lakes) 2 egg yolks 1 1/2 cups sweetened flaked coconut 3/4 cup chopped pecans 1.  In a medium saucepan, combine milk, sugar, butter, and egg yolks.  Cook over medium heat, stirring constantly, until thickened and golden brown, approximately 15 minutes.  Remove from heat; stir in coconut and pecans. 1.  Preheat oven to 325 degrees. Spray a 10 inch tube pan with nonstick baking spray with flour.  Set aside. 2.  In a large bowl, beat butter and olive oil at high speed with an electric mixer until creamy, approximately 6 minutes,

Almond-Sour Cream Pound Cake yield  approx. 16 servings   bake 325 degrees 1 1/2 unsalted butter, softened 3 cups sugar 1 tsp. vanilla extract 6 large eggs 3 cups all-purpose flour 1/2 cup finely ground almonds 1/2 tsp. baking soda 1 tsp. lemon zest 1 (8 oz.) container sour cream Garnish:  sparkling white sugar 1. Preheat oven tp 325 degrees.  Spray a 10 to 15 cup Bundt pan with nonstick baking spray with flour.  Set aside. 2.  In a large bowl, beat butter, sugar, and vanilla at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating until fluffy.  set aside. 3.  In a medium bowl, combine flour, almonds, baking soda, and lemon zest.  Gradually add flour mixture to butter mixture in 3 batches, alternately with sour cream, beginning and ending with flour mixture.  Spoon mixture into prepared pan. 4.  Bake until a wooden pick inserted near the center of cake comes out clean, 1 hour to 1 hour 15 minutes.  Let cake co

Granny's Rum Pound Cake yield approx. 16    bake 325 degrees 1l2 cup unsalted butter, softened (Land o Lakes) 1/2 cup olive oil 2 cups sugar 4 large eggs 3 cups unsifted flour (King Arthur) 1 cup whole buttermilk 1 Tbsp. rum 2 tsp. vanilla extract Glaze 1 cup sugar 1/2 cup water 2 tsp. rum 1 tsp. vanilla extract 1.  Preheat oven to 325 degrees. Spray a 10 to 15 cup Bundt pan with nonstick baking spray with flour.  Set aside. 2.  In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition. 3.  Using a wooden spoon, add flour in 4 batches, alternately with buttermilk, beginning and ending with flour.  Stir to combine. 4.  Add rum and vanilla, stirring to combine.  Spoon batter into prepaired pan. 5.  Bake for 40 minutes.  Cover top of cake with aluminum foil to prevent excess browning.  Continue baking for another 40 minutes. 

Poppy-Seed Pecan Bread yield  2 loaves      bake 350 Degrees 3 large eggs 1 1/2 cups whole milk 1 cup plus 2 tbsp. olive oil 2 1/2 cups sugar 2 Tbs. poppy seeds 1 tsp. vanilla extract 1 cup chopped pecans 3 cups all-purpose flour 1 1/2 tsp. salt 1 1/2 tsp. baking powder Glaze: 3/4 cup sugar 1/4 cup fresh orange juice 1.  Preheat oven to 350 degrees.  Spray 2 (9 x5 inch) loaf pans with nonstick baking spray with flour. Set aside. 2.  In a large bowl, beat eggs.  Add milk, oil, and sugar, beating well.  Add poppy seeds and vanilla. Fold in pecans. 3.  In a small bowl, combine flour, salt, and baking powder.  Fold flour mixture into oil mixture, stirring until batter is smooth.  Divide batter evenly between prepared pans. 4.  Bake until a wooden pick inserted in the center of loaves comes out clean, 1 hour to 1 hour 15 minutes.  Remove loaves from pans, and let cool on a wire rack. 5.  In a small saucepan, combine sugar and orange juice for gl

Tasty Loaf Cakes Lemon Bread servings 6    bake 350 degrees 1/2 cup butter, softened 1 1/4 cups sugar, divided 2  large eggs 1 1/4 cups all-purpose flour 1 tsp. double-acting baking powder 1/4 tsp. salt 1/2 cup whole milk 1 tsp. lemon zest 1/4 cup fresh lemon juice 1.  Preheat oven to 350 degrees.  Spray a 9 x 5 inch loaf pan with nonstick baking spray with flour.  Set aside 2.  In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating after each addition until mixture is smooth.  3.  In a separate bowl, sift together flour, baking powder, and salt.  Add flour mixture to butter mixture in 3 batches, alternately with milk, beginning and ending with flour mixture.  Beat until mixture is just combined.  Stir in zest, and pour batter into prepared loaf pan. 4.  Bake in the middle of the oven until a wooden pick inserted in the center of loaf comes out clean, approximat

Blackberry Patch Desserts Some of these irresistibly easy recipes, such as fudgy Brownies and elegant French Silk Tart, couldn't be more classic.  On the innovative side are our very pretty Berry Pirouette and a delicate Apricot Chantilly Torte.  The latter is garnished with Chocolate Apricots, which are also wonderful alone with coffee. Brownies... bake 350 degrees 1/2 cup margarine or butter 1 pk. (12 oz.) semisweet chocolate chips 1 2/3 cups sugar 1 1/4 all-purpose or whole wheat flour 1 tsp. vanilla 1/2 tsp. baking powder 1/2 tsp. salt 3 eggs Heat oven to 350 degrees. Heat margarine and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until melted.  Beat in remaining ingredients until smooth; stir in 1 cup nuts if desired.  Spread in greased rectangular pan, 13 x 9 x 2 inches. Bake until center is set, about 30 minutes; cool completely.  Cut into  2 x 1 1/2 inch bars.  Store tightly covered.

Nacho Cheese Puff bake 350 degrees Heat oven to 350 degrees.  Butter 2-quart casserole or soufflé dish.  Heat soup to boiling over medium heat, stirring constantly;  remove from heat.  Beat egg whites and cream of tarter in large bowl until stiff but not dry.  Beat egg yolks slightly; stir into soup.  Stir about 1/4 of the egg white mixture into soup mixture.  Fold soup mixture into remaining egg white mixture.  Carefully pour into casserole.  Bake uncovered until knife inserted halfway between center and edge comes out clean, 50-60 minutes.  Serve immediately. INDIVIDUAL Nacho cheese Puffs:  Butter 6 10-oz. custard cups.  Divide mixture evenly among cups; place cups on cookie sheet.  BAKE  25-30 minutes.

Double Cheese and Potato Casserole bake 40-45 minutes 2 cups shredded Cheddar cheese (8 oz.) 5 eggs 1 cup small curd creamed cottage cheese 1 1/2 cups water 1 cup milk 1 tsp. dry mustard 1/2 tsp. salt 1/4 tsp. red pepper sauce 1 bunch green onions (with tops), sliced 1 pk. (6 oz.) hash brown potatoes (dry) Heat oven to 350 degrees.  Reserve 1 cup of the cheddar cheese.  Beat eggs in ungreased rectangular baking dish, 12 x 7 1/2 x 2 inches;  beat in remaining ingredients.  Sprinkle with reserved Cheddar cheese. Bake uncovered until knife inserted in center comes out clean, 40-45 minutes.

Baked Egg-Broccoli Omelet bake 350 degrees 1 cup shredded pepper Jack cheese (4 oz.) 1 1/2 cups chopped broccoli or 1 package (10 oz.) frozen chopped broccoli,       thawed and drained 2 medium tomatoes, coarsely chopped 2 cups shredded Cheddar cheese (8 oz.) 1 cup milk 1/4 cup all-purpose flour 1/2 tsp. salt 3 eggs Layer pepper cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8 x 8 x 2 inches.  Beat milk, flour, salt and eggs until smooth; pour over cheese. Bake uncovered in 350 degrees oven       until egg mixture is set, 40-45 minutes.  Let stand 10 minutes before cutting.

Potatoes and Eggs Sunny-side Up servings 6    bake 350 degrees 12 oz. bulk pork sausage 1 small onion, chopped 3 cups frozen shredded hash brown potatoes 1 tsp. herb-seasoned salt 1 1/2 cups shredded Swiss cheese (6 oz.) 6 eggs Heat oven to 350 degrees.  Cook and stir sausage and onion in 10-inch skillet over medium heat until sausage is brown; drain.  Stir in frozen potatoes and herb-seasoned salt.  Cook,  stirring constantly, just until potatoes are thawed, about 2 minutes.  Remove from heat; stir in cheese.  Spread in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Make 6 indentations in potato mixture with back of spoon;  break 1 egg into each indentation.  Sprinkle with pepper if desired.  Bake uncovered until eggs are desired doneness, 20-23 minutes.

Mexican Omelet 3 eggs 1 Tbsp. margarine or butter 2 Tbsp. chopped canned green chilies 1/4 cup shredded Monterey Jack cheese Mexican salsa Dairy sour cream Mix eggs with fork just until whites and yolks are blended.  Heat margarine in 8-inch skillet or omelet pan over medium-high heat just until margarine begins to brown.  As margarine melts, tilt skillet to coat bottom completely. Quickly pour eggs, all at once, into skillet.  Slide skillet back and forth rapidly over heat and, at the same time, stir quickly with fork to spread eggs continuously  over bottom of skillet as they thicken.  Let stand over heat a few seconds to lightly brown bottom of omelet.  (Do not overcook--omelet will continue to cook after folding.) Tilt skillet; run fork under edge of omelet, then jerk skillet sharply to loosen eggs from bottom of skillet.  Sprinkle with green chilies and cheese.  Fold portion of omelet nearest you to center.  (Allow for portion of omelet to slide up side o

Eggs and Cheese Whether it's rich Asparagus and Eggs Mornay for brunch or  a savory Mexican Omelet for dinner, egg dishes are invariably a hit.  Often combined with cheese in unusual ways, as in Baked Apple and Cheese Pancake, these recipes are as wonderful for entertaining as they are for an impromptu supper. VEGETABLE and HAM OMELET servings 6  1 pk. (12 oz.) loose-pack frozen hash brown potatoes 1/4 cup olive oil 1 pk. (4 oz.) sliced fully cooked smoked ham, cut into 1/2-inch strips 1 medium onion, chopped 6 eggs 1/2 tsp. salt 1/8 tsp. pepper 1 cup frozen whole kernel corn 2 Tbsp. margarine or butter Grated Parmesan cheese Cook and stir potatoes in olive oil in 10-inch skillet over medium heat until tender, about 5 minutes.  Stir in ham and onion.  Cook, stirring occasionally, until onion is tender, about 5 minutes. Beat eggs, salt and pepper.  Stir corn and margarine into ham mixture; pour eggs over top.  Cover and cook over medium-low heat until eggs are s

Imperial Scones about 12 scones    bake 450 degrees These are richer than ordinary biscuits because of  cream and eggs.  Fine for a family get-together. Preheat oven to 450 degrees . Sift together in a large bowl : 1 3/4 cups all-purpose flour  2 1/4 tsp. double-acting baking powder  1 Tbsp. sugar 1/2 tsp. salt          Cut into these ingredients, until the size of small peas, using a pastry blender or 2 knives: 1/4 cup cold butter Beat in a separate bowl, 2 eggs Reserve 2 Tbsp. of this mixture.  Add to the remainder and beat in. 1/3 cup  cream Make a well in the dry ingredients.  Pour liquid into it.  Combine with a few swift strokes.  Handle the dough as little as possible.  Place it on a lightly floured board.  Pat until 3/4 inch thick.  Cut with a knife into diamond shapes.  Brush with the reserved egg and sprinkle with: salt or sugar. Bake about 15 minutes.