Line a 9-in. pie plate with bottom crust; trim pastry even with edge.

In a large saucepan, combine the sugar, cornstarch, cinnamon desired, salt and water; stir until smooth. Add the blueberries and bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.

Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake pie at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt

SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract

FROSTING:
1 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.

In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.

Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).

Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.

Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the red pepper flakes and cook for about 30 seconds. Add the garlic and cook for about 1 minute. Add the shrimp, wine, lemon juice, and paprika. Cook, stirring occasionally, for 4 to 6 minutes, or until the shrimp turn pink and opaque. Do not overcook the shrimp. Sprinkle with the parsley, season with salt and pepper, and serve.

Tip: This is good served with rice or pasta.

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping and walnuts until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Store covered in refrigerator.

Core and quarter the apples, but do not peel. Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery, grapes and walnuts and toss. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss.

Ingredients can be adjusted according to your taste (add more or less grapes, etc.).  You can mix types of apples (tart or sweet) as long as they are firm and crisp.  Using both yellow and red apples makes the salad pretty.

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, eggs, oil and water according to cake mix package directions. Pour a small amount of batter, filling each muffin tin half way. Bake for about 14 minutes, or until lightly golden brown on top. Turn out onto a tea towel.

To make the glaze, combine Confectioner’s sugar, lemon juice, lemon zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

Using a fork, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

1. Place 13×9 inch metal pan in freezer and chill.

2. Mix in medium bowl, and combine all other ingredients, blend well

3. Pour mixture into chilled pan. Place in freezer for 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork and return to freezer. Freeze about 2 hours stirring every 30 minutes. Makes approximately 7 (1 cup) servings.

From Kim’s Recipe Collection

Mix in order given and add mayonnaise to bind together.

- From Nana’s Recipe Collection