Here's one 2 1/2 cups peeled and sliced ripe mango 2 tablespoons quick-cooking tapioca 3/4 cup granulated sugar 1/4 teaspoon salt 1 tablespoon melted butter pastry for two-crust pie, 9-inch PREPARATION: Mango recipe directions: Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425° for about 50 to 60 minutes, or until top is well browned. Here is a link that might be useful: Mango Pie Recipe

Here's one.... Danish Puff cut 1/2 cup of butter into a cup of flour, sprinkle on 2 T. water and mix to form dough. Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart. Place 1/2 cup butter and 1 cup water in a sauce pan and bring to a rolling boil. Remove from heat and dump in 1 cup of flour and stir. Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy .... add 1 tsp almond flavoring and mix in Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350. Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee. To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter. This is my favorite! Took me a few minutes to find it!! New York Crumb Cake Baking time 20-25 mins. Oven 325�� Sift together: l-1/2 cup flour 1/2 cup white sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt Whisk together in separate bowl: 1 egg l/2 cup milk whisk together in separate bowl 2 tablespoons vegetable oil 2 teaspoons vanilla Combine both by stirring with wooden spoon. Grease and flour baking pan,approx. 13x8" (brownie pan). Spread batter evenly, it will look scanty but don't worry. Topping 1 cup melted butter 1 cup brown sugar 2-1/2 cups flour 1-1/2 teaspoon cinnamon Stir Topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter. Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of confectioners sugar (powdered sugar) over the top, cut into squares and serve.

like 9x13 pan or larger than that? This is one I grew up with..I actually doubled the cream cheese layer. It's actually 8oz/1c... Google for pictures and lots of other recipes. It's pretty much a "by preference" type dessert. Lemon Lush Crust: þ c butter, softened 1 ý c flour þ c grated pecans Mix ingredients and press into 9x13 pan. Bake 15-20 minutes at 350 degrees; cool. (I cool on wire rack for about 15 minutes and then put in refrigerator for about 10-15 minutes.) 1st Layer: 16oz cream cheese, very soft 2 c powdered sugar Juice of half a lemon Beat cream cheese smooth; mix in powdered sugar and lemon juice. Fold in whipped topping. Spread gently over crust. 2nd Layer: 4 ý c milk 3 packages instant lemon pudding Juice of half a lemon Mix milk with pudding. Add lemon juice. Whip until thick and let set. Spread over cream cheese layer. Top with 2 c whipped topping (cool whip or whipped cream). Note: Other flavors of pudding maybe used. Use a t-T of flavoring or Liqueur to compliment pudding, in place of lemon juice. é 2001-2002 My Island Kitchen And this one I make and take a lot..also makes a great lunch box goodie. Banana Snack Cake This "bar" can be made with the frosting that follows, cream cheese or just dusted with powdered sugar. 1/2 c butter 3/4 c packed brown sugar 1/2 c sugar 2 eggs 1 cup mashed ripe bananas (2-3 medium) 1 t vanilla 2 c all-purpose flour 1 t baking soda 1 t salt 1/2 c buttermilk 1/2 c chopped nuts (optional) Cream butter and sugar until fluffy. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into greased 9x13" pan. Bake at 350 F for 25-30 minutes. Until toothpick inserted in center comes out clean. Cool on wire rack. Frosting 1/2 c packed brown sugar 1/4 c butter or margarine 6 T milk 2 1/2-3 c confectioners' sugar For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to luke warm. Gradually beat in sugar until frosting reaches spreading consistency.

Well, lesson learned, don't bother buying blackberries out of season. They were pretty tasteless. If I ever get a hankering for blackberries out of season again I'm going with frozen. Also, that summer torte recipe from Marian Burros needs a more juicy fruit like plums, peaches, strawberries, even ripe pears or cherries. The blackberries were too spartan. Here's a photo. It just wasn't enough flavor contrast between the cake and the berries, they didn't ooze any juice into the cake.