Aunt Judy's Frozen Fruit Salad

1 pkg. mini marshmallows

#2 can crushed pineapple

2 small pkgs. frozen strawberries

3 bananas

1 cup whipping cream

Pour crushed pineapple over marshmallows and let sit for 2 hours. Thaw strawberries to runny point. Cut 3 bananas and mix with pineapple and marshmallow mixture. Add strawberries, whipped cream and fold into mixture. Freeze.

Blackberry Jam

Diana's recipe is very easy and very good. The jam tends to end up fairly runny--so it's good for pancakes, French toast, homemade ice cream and blintzes.

Blackberries (raspberries or nectarberries can be used as well)

Sugar

Twist-top jars and canning lids

Pick and wash blackberries then put them into a saucepan and add sugar to taste. Cook briefly on high heat then turn down to medium until jam thickens and begins to bubble (about 10-15 minutes once it comes to a boil). Don't overcook--it makes the jam sticky and burnt tasting. Heat twist-top jars in 200º oven and lids in a shallow pot of boiling water (with a spoonful of bleach to ensure a good seal). Pour hot jam into a hot jar then quickly put the lid and ring on (not too tight). Turn jar upside down on a towel to cool for a good seal. If the lid is slightly depressed on top when the jam has cooled, it has sealed properly. Repeat with other jars.

Blackberry Topping

This recipe is the easiest and tastiest thing in the world.

Blackberries

Sugar

Pick and wash blackberries then put them into a bowl. Sprinkle sugar over berries then crush them together. Taste test for sweetness, adding more sugar till it's just right. Serve over homemade ice cream or store-bought French vanilla if in a pinch.

Elderberry Jam

Every November, from the top of Dead Indian Road, we harvest these stinky little purple berries to make some of the tasiest jelly ever. It's hard to believe that something so good can come from something that smells so bad.

Elderberries

Pectin

Sugar

Twist-top jars and canning lids

Put elderberries into juicer/steamer and extract juice (stinky stage). Combine juice, sugar and pectin in a pan and follow directions on the pectin packet. Heat jars in 200º oven and lids in a shallow pot of boiling water (with a spoonful of bleach to ensure a good seal). Pour hot juice mixture into a hot jar then quickly put the lid and ring on (not too tight). Turn jar upside down on a towel to cool for a good seal. If the lid is slightly depressed on top when the jam has cooled, it has sealed properly. Repeat with other jars.

Diana's AMBROSIA (3 versions)

A Sunday supper favorite. It doesn't get much easier than this.

Version #1

Whipped topping

Fruit cocktail, drained

Frozen berries (strawberries, blueberries, blackberries or raspberries)

Mini marshmallows

Coconut

Fresh fruit (apples, bananas etc.)

Mix altogether and freeze. Serve frozen, like ice cream.

Version #2

Pineapple canned or cut up fresh

Strawberries, cut in half

Bananas, sliced

Oranges, cut up

Raspberries or nectarberries/black berries to turn the salad purple

Add any other fruit you love (apples, peaches or fruit cocktail)

Add either cool whip, vanilla ice cream or sherbet and freeze

Serve half frozen (you need to put the salad out in the morning to start thawing out for lunchtime).

Version #3 (quick salad)

Large can of fruit cocktail, drained

Cool whip

Berries

Stir and put in refrigerator to cool.

Raspberry Jello Salad

3 T. tapioca pudding
1 sm box raspberry Jello
1 sm pkg. vanilla cook and serve pudding
1 10 oz bag frozen raspberries
1 8 oz container cool whip

Boil 3 cups of water. Add tapioca, jello and pudding. Stir on medium heat for 3 minutes. Pour into bowl and chill until firm. Add berries and cool whip.

Tiana's Berries In A Cloud

8 oz cream cheese softened
1/2 cup sugar
2 tsp. lemon juice
2 tsp. lemon zest
1 cup whipping cream, whipped
1/2 cup flaked coconut
blueberries, fresh or frozen

Combine cream cheese, sugar, juice, and peel, mixing well. Fold in whipped cream and coconut. Spoon about 1/4 cup mixture into small cups or dessert dishes. With the back of a spoon, spread and shape into a nest shape. Freeze.
To serve, let stand in fridge for 10 minutes and fill with blueberries.