Balsamic vinegar does wonderful things to berries and makes for a more tender crust. We like to pre-cut portions because they're easier to serve, and the tender, flakey pieces can be transferred without breaking or crumbling. We also enjoy stacking the cobbler on ice cream. The berry juice creates a delicious topping and the pastry adds a decorative look on top.
Caramel, chocolate, and walnuts come together to make this tart super sweet. It's loaded with flavor, and the walnuts add a little crunch to its smooth, rich texture. Slice it up into 12-16 servings and serve it like a pie.
We’ve given this Southern specialty a flavor make-over that’s perfect for fall entertaining. It’s everything you love about pecan pie, but with a tart punch of cranberries and a refreshing hint of citrus.
Marionberries are a variety of blackberry that originated in Oregon. They are packed with superior flavor, brilliant color, and exceptional nutritional value. Freshly picked in July and August, Marionberries make the perfect filling for a summer time pie.
Once again our very own Suzanne Clark created some prize-winning recipes at The World Food Championships. Read about how she got started, how she did, and get the recipe for her original side dish entry, Garden Vegetable Skillet Fritters with Avocado Cream.