DESSERTS

Preheat oven to 425°F. Mix berries, sugar, and flour in a Dutch oven or 8×8 casserole dish. Make the topping by combining first four dry crust ingredients, then cutting in the shortening with a pastry blender until crumbly. Stir in whipping cream and buttermilk and mix until just blended. Place spoonfuls closely together on top of the berries. Paint with melted butter and a little sugar. Bake uncovered for 30 minutes. Serve with vanilla ice cream or whipped cream — or both.

Whisk first 3 ingredients together, then fold in the Cool Whip. Pour into pie crust, refrigerate, and enjoy.

Preheat oven to 350°F.

In a mixing bowl, whisk together the corn syrup, white sugar, brown sugar, eggs, melted butter, vanilla, and salt until smooth.

Stir the chopped pecans into the filling.

Pour the filling into the unbaked pie crust.

Scatter or arrange the pecan halves over the top so it looks like you knew exactly what you were doing.

Bake for 50 to 60 minutes, until the edges are set and the center still has just a little jiggle. If the crust starts getting too brown, cover the edges with foil.

Let the pie cool completely before slicing. It needs time to set up, unless your goal is pecan pie pudding.

Cake: Heat oven to 350°F. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk, vinegar, vanilla, and eggs in a large measuring cup. Mix cocoa and food coloring in a small bowl until a paste forms.

Mix butter and sugar on medium speed about 2 minutes until fluffy. Add ⅓ of the flour mixture and mix. Add half the liquids and mix. Add half the remaining dry ingredients and mix. Add remaining liquid and mix. Add last of the dry ingredients and mix. Add cocoa mixture and incorporate. Pour into prepared pans. Bake 25 min., or until a toothpick comes out clean. Allow to cool 10 min. before removing from pans. Let cool at least 30 minutes.

Frosting: Beat butter and sugar on medium-high until fluffy. Add cream cheese. Beat in vanilla. Refrigerate until ready to use.