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Glazed Blueberry-Blackberry Turnovers

Glazed Blueberry-Blackberry Turnovers

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If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.



  • ¾ cup fresh (or frozen, thawed) blueberries
  • ¾ cup fresh (or frozen, thawed) halved blackberries
  • 2 teaspoons finely grated peeled ginger
  • 2 teaspoons fresh lime juice
  • 2 tablespoons all-purpose flour, plus more for surface
  • 1 large egg, beaten to blend

Glaze and Assembly

  • 1 teaspoon vanilla extract

Recipe Preparation


  • Preheat oven to 350°. Toss blueberries, blackberries, sugar, ginger, lime juice, salt, and 2 Tbsp. flour in a medium bowl to combine.

  • Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about ¼ cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35–45 minutes. Let cool on baking sheet until slightly warm.

Glaze and Assembly

  • Whisk powdered sugar, vanilla, and salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).

  • Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.

Nutritional Content

Calories (kcal) 540 Fat (g) 24 Saturated Fat (g) 15 Cholesterol (mg) 95 Carbohydrates (g) 76 Dietary Fiber (g) 2 Total Sugars (g) 43 Protein (g) 6 Sodium (mg) 300Reviews SectionJust made these today with some fresh blackberries and boysenberries, and it was a little disappointing. The main photo had caught my eye since we made turnovers all the time with wild blackberries when I was little, and they looked just like these. I found the ginger flavor incredibly strong and off putting, unfortunately—I would either put in very little, or leave it out entirely. I also found that the using a scant quarter cup of filling caused the triangles to be over-filled, and while I tried my best to seal them, each one of my turnovers burst or leaked. Either use less filling or roll the dough out a bit larger to make 5.5 or 6 inch squares. Additionally, the icing is in excess, so it’s not necessary to dip them and let them drip down into the bowl; I used a spoon to ladle icing on and let it drip down on a wire wrack. It’s always a toss up trying an unreviewed recipe, but I really had high hopes for this one :(AnonymousRedmond, WA07/18/20

Glazed Fresh Fruit Turnovers

I love turnovers. I made blueberry, blackberry, banana, and raspberry. Like little hand pies. Topped with sugar and cinnamon.

 Each one had a different sweet filling with fresh fruit. Easy and so fresh tasting.

Banana and caramel. Raspberry with raspberry seedless preserves. Blackberry with blackberry preserves and blueberry with blueberry preserves. So many choices, you will have to taste each one of these.

I just love how easy they are to make, and are perfect for dessert or even a breakfast fast treat!

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons butter, or margarine softened
3/4 cups half and half
1 fresh assorted fruit suggestions peaches, apples, banana's raspberries, blackberries ,blueberries, strawberries
seedless jams that coordinate with the fruit such as strawberry, blueberry, blackberry etc., or ice cream toppings caramel for banana's or melted chocolate

1-1/2 cups powdered sugar (more if needed)
pinch of cinnamon
water or milk

Stir together the flour, baking powder, salt, and sugar. Using a pastry blender,or heavy duty mixer cut in the butter and mix till crumbly. Add rest of ingredients and stir by hand to moisten the dough. .
Press the dough out on floured board and with a floured palm of your hand press the dough to form a circle. Add sliced fruit, or berries of your choice with a teaspoon of seedless jam. I use caramel and/or chocolate for the banana's, you can also use pineapple jelly or preserves. Fold over and with the tines of a floured fork seal them tightly.Place on parchment paper and bake at 400 till brown. . Bake for 15 to 20 minutes Let the turnovers cool slightly before you apply the glaze.

To make the glaze, add milk or water to the powdered sugar, mix together. I added 1/4 cup of sugar at a time and 2 to 3 tablespoons of liquid until the glaze was a good consistency to drizzle over turnovers.

Recipe Summary

  • 4 cups fresh blackberries
  • ½ cup white sugar
  • ½ cup all-purpose flour
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons milk
  • ¼ cup white sugar

Preheat oven to 425 degrees F (220 degrees C).

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.

Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Recipe Summary

  • All-purpose flour, for dusting
  • Pate Brisee
  • 8 cups (about 4 pints) blueberries, picked over
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream

On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.

Place blueberries in a large bowl with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Glazed Blueberry-Blackberry Turnovers - Recipes

I made a whole series of recipes with blueberries, and I’m sharing one below. I know blueberries aren’t exactly seasonal, but frozen blueberries can often be used instead of fresh, as is the case here, though obviously if you get your hands on farm-fresh blueberries next summer it would be ideal!

I started with vanilla custards with roasted blueberries, which were really very good, albeit not too photogenic.

Then I dove into a collection of recipes published in Bon Appétit last summer with various blueberry desserts. I made blueberry-buttermilk chess pie, for which I used corn flour instead of fine-grind cornmeal. It was delicious, but the flaw was that the only (fresh) blueberries available at the store were huge! I’d call them Texas-sized, but they were from Peru… Average sized blueberries would have been better, but I think the smaller Maine blueberries would have been best.

I also made glazed blueberry-blackberry turnovers. They were good, but my turnovers and hand pies rarely turn out to my liking – I think that it’s because I can never get the dough to roll out to the proper shape and size to make aesthetically pleasing pastries… I also need to work on the consistency of my glaze, I think.

The recipe I want to share, though, is their blueberry and corn crisp, which had the unique feature of being topped not just with cornmeal, but also with corn kernels. This was truly meant in a “this is a feature, not a bug” way, but it ruined the dessert for me. You see, everything tasted great, and I loved the cornmeal mixed with blueberries, but the hard, leathery texture of the corn kernels n the topping ruined the experience. This is why I’m omitting them from now on – it’s still a blueberry and corn crisp because of the cornmeal, and I think this is a better version.

For the filling
5 cups fresh (or frozen, thawed) blueberries
⅓ cup sugar
2 tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
¼ tsp. kosher salt

For the topping and assembly
⅔ cup all-purpose flour
⅔ cup coarse-grind cornmeal or polenta (I think I used medium-grind, though)
⅓ cup sugar
1 tsp. kosher salt
10 Tbsp. chilled unsalted butter or margarine, cut into pieces

For the filling
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.

For the topping and assembly
Preheat oven to 375 °F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed (I did this in the food processor). Press topping between your fingers and break into large pieces over filling.

Bake crisp until topping is golden brown and juices are thick and bubbling, 50󈞨 minutes. Transfer to a wire rack and let cool 30 minutes before serving.

Glazed Blueberry-Blackberry Turnovers - Recipes


4 packages of Light Cream Cheese, softened

2 cups frozen mixed berries (blueberry, blackberry, strawberry, raspberry), thawed and well drained

3 cups thawed Cool Whip Light Topping, divided

Line a 13 x 9 pan with parchment paper. I wet mine to make it more pliable and easier to fit in the pan well. Make sure to leave some overhang as you will use it to lift it out after.

Mix your graham crumbs and butter together until well combined. Press into the bottom of the pan. Stick in the fridge while preparing the filling.

Beat the cream cheese and vanilla sugar in a stand mixer (or in a bowl and use a hand mixer) on medium speed until well combined and smooth. Add you berries and mix briefly. Stir in 2 cups of the Cool Whip. Mix again.

Pour this over prepared crust and smooth out. Cover and stick in the fridge for about 6 hours.

Once firm and set, you can remove it from the pan by pulling up on the parchment overhang you left. Place on a cutting board and cut into squares. You can top with extra

Fresh Apple Pecan Cobbler

It's fall, and that mean apples are both plentiful and cheap right now and even though Mother Nature cannot seem to decide whether we are in full blown summer or fall down south, I thought that an apple cobbler sounded so good. I've mentioned before that I'm not really much on "seasonal" cooking anyway because I like to cook what I have a taste for, when I have a taste for it, and my taste buds don't seem to have a calendar.

Anyway, I had leftover Golden Delicious apples that I needed to use up, so that is what I used here. This is just the way I like a cobbler to be - soft, fluffy and cake-like in the center, and a little crunchy on top. And. in the spirit of all things southern, this cobbler contains pecans. You can of course leave those out if you like, but I can't imagine why on earth you would want to do that! You can also make this with other fruits - like our popular peach cobbler down south.

By the way, when I have more than one apple to peel, I love this gadget.

I served mine this time with a scoop of homemade vanilla ice cream made in my Cuisinart ice cream maker I purchased this little jewel back in early August and I just LOVE this thing. It is so easy to make ice cream on the fly that you barely have to even think about it. You can read my review here and the photo at the top of that review are all of the ice creams I made right in the Cuisinart - chocolate, strawberry, butter pecan and vanilla. Now I realize that many of you are in the midst of near winter where you live, but for us down south, ice cream is still king. A dollop of whipped cream or a drizzle of a little bit of cream are mighty good too.

For more of my favorite apple recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Fresh Apple Pecan Cobbler

  • 4 cups sliced apples (about 5 apples)*
  • 1 tablespoon fresh lemon juice
  • 1-1/2 cups granulated sugar , divided
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans or walnuts, divided
  • 1 cup self rising flour
  • 1/3 cup unsalted butter , melted
  • 1/2 cup milk
  • 1 large egg

Preheat oven to 325 degrees F. Prepare a 8 x 8 inch glass baking dish with butter or non-stick spray. Melt butter and set aside to cool.

In a small bowl, whisk together the 1/2 cup of sugar, cinnamon and half of the pecans. Peel, core and slice apples, tossing with about 1 tablespoon of lemon. Place apples into the bottom of the baking dish and sprinkle with the cinnamon sugar mixture.

In a large mixing bowl, whisk together the flour and remaining sugar. To that, add the butter, milk and egg and mix together until well blended. Pour over the apples and sprinkle the top with the other half of the pecans.

Bake at 325 degrees F for 55 minutes to one hour or until golden brown. Serve warm with a dollop of cream, whipped cream or homemade ice cream.

Cook's Notes: To substitute all-purpose flour, add 1 teaspoon baking powder and 1/4 teaspoon salt. Toss in 1/4 cup golden raisins if you like. Okay to substitute canned pie filling in place of fresh fruit. Double for a 9 x 13 inch pan.

Tip: If you prefer to not have the lemon flavor, peel, core and slice the apples in half, placing them into a large bowl of cold water. Then go back and slice each half into thin slices, returning them to the water. When you are ready to put them in the baking dish, drain them and then wrap them in a clean dishtowel to pat dry. This keeps them from oxidizing and turning brown while you are getting everything else together.

Variations: Make it a Peach Cobbler by substituting an approximate equal amount of fresh peaches (peak season for peaches in June through September), frozen peaches (thawed and drained) or very well drained canned peaches. Just fill the dish with the amount of fruit that looks right to you, but you'll probably need roughly a pound and a half. One pound of sliced frozen or canned peaches is equal to about three medium to large peaches. Can also make it Pear, or Mixed Berry (use about 2 pints of blueberries, raspberries, strawberries, blackberries or any combination of fresh berries, or substitute frozen), Nectarine, or whatever fruit you like!

Check These Recipes Out Too Y'all!

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You Can Bake a Cherry Pie Very Long John, Just Bake This One

The season for fresh cherries is pretty short so if you like cherries you want to make the most of the time you have them, which is right now. For me cherries are great to just snack on, but there are lots of great things you can do with them as well. They make a great addition to dishes using duck or pork, but naturally everyone thinks of dessert right away when they think of cherries. I am a big pie fan myself, so making cherry pie seems like the natural thing to do. Now the idea of pitting several pounds of cherries does not really appeal to me, as I am sure it doesn’t for a lot of people. However, if you really like cherry pie and want to make some of your own, you can make a good compromise and use some frozen cherries mixed with fresh cherries. The frozen cherries, like most frozen fruit, are packaged and frozen when the cherries are ripe so they have good flavor and the pitting has already been done for you. If you mix this together with some fresh cherries you pit yourself, it makes things a lot easier. If you really want to streamline things, and I did, it is worth investing in a good cherry pitter. I have one from OXO that does a fantastic job instead of doing it myself with a paring knife and ending up with cherry stained hands and cramps in my fingers. Once you have a plan for your cherries, you want to try this cherry pie recipe from Serious Eats. It’s the best cherry pie recipe I have ever tried.

Homemade Cherry Pie

For the Filling:

5 heaping cups pitted cherries from about 2 pounds whole fruit (6 heaping cups), or a mix of frozen cherries and fresh pitted cherries

2 tablespoons fresh lemon juice from 1 small lemon

1 cup granulated sugar

3/4 teaspoon kosher salt for table salt, use half as much by volume or use the same weight

1/3 cup plus 1 teaspoon tapioca starch

Pie dough from your favorite recipe for a double crust or 2 store-bought pie crusts

For the Egg Wash:

1 large egg

1 large egg yolk

1 tablespoon heavy cream

1/8 teaspoon kosher salt

To Serve (optional):

Fresh or store-bough whipped cream

For the filling: Combine the pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, folding the ingredients with a flexible spatula until they are well combined. Scrape the cherries into the prepared pie shell and top with the remaining dough, using a solid sheet, cutouts, or a lattice-top design. Trim away the excess dough and refrigerate the pie to ensure that the top crust is completely chilled, about 30 minutes. Meanwhile, adjust an oven rack to the lower-middle position and pre-heat to 400 degrees.

For the egg wash (if using): Whisk the egg, egg yolk, heavy cream, and salt in a small bowl. Brush the wash over the chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.

Place the chilled pie on a parchment-lined rimmed baking sheet. Bake the pie in the oven until the crust is golden, about 1 hour, then loosely cover the pie with tented foil. Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield. Continue baking the pie until the filling is bubbling even in the very center of the pie, about 15 minutes more. If the crust completely covers filling, bake the pie until the pie reaches an internal temperature of 213 degrees on an instant-read digital thermometer inserted into the pie. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, etc.

To serve: Cool the pie until it is no warmer than 85 degrees on an instant-read digital thermometer inserted into the pie, about 3 hours depending on the type of pie plate you use. At higher temperatures, the filling will be runny and thin. Slice the pie into wedges with a sharp knife, pressing firmly against the bottom and sides of the pie plate to ensure the under-crust is completely cut. If you like, serve the pie with whipped cream. Wrapped in foil, the leftovers will keep up to 3 days at room temperature warm the pie for 10 minutes in a 350 degree oven to revive the crust before serving.

This pie turned out perfectly. In the past when I have made cherry pie, even if I used cornstarch or tapioca, it always seemed to run too much. This one held together perfectly, even with using frozen cherries that I thought for sure would bleed out. The tapioca was just the right amount and chilling the pie for 30 minutes before cooking seemed to help in holding everything together and making the perfect crust. You can mix and match the cherries to suit what you like, using sweet and sour cherries if you like. A couple of things to note that Serious Eats comments on: first, the ratio of fruit to sugar in this recipe helps to boost the tapioca starch so that it gelatinizes well. Second, use a glass pie plate if you can because it helps to crisp the bottom crust well so it cuts nicely and holds up. A final note from me is that I used instant tapioca since I couldn’t find tapioca starch at any local store here. I was worried about how well it would work instead of tapioca starch but all went well for me. This pie is easily one of my favorites.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Category Archives: Brunch

One of the actual cooking shows I like to watch on Food Network (yes, there are still shows that have chefs actually cooking recipes on there) is Brunch with Bobby. While I do not make brunch very often, I do enjoy a lot of the recipes that he comes up with, and they are perfect for use for breakfast or dinner for the three of us. Just recently, I saw an episode where Bobby Flay was making his take on chicken and waffles. I have done chicken and waffles once before a while ago, but I liked his particular take on it because it seemed easy and it looked like it would taste great. The key to making the recipe for me would be to find the time in to make the batter for the waffles, the soak for the chicken and then the time to cook it all. Luckily, I did have one day where I had some downtime from work and was able to fit it all in and gave it a whirl.

Buttermilk Waffles with Buttermilk Fried Chicken Tenders and Bourbon Maple Syrup

For the Waffles:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3 tablespoons sugar

1/2 teaspoon fine salt

3 large eggs

1 1/2 cups buttermilk

1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron

For the Chicken Tenders:

12 chicken tenders

2 cups buttermilk

Few dashes hot sauce, plus for serving

2 cups all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder or cayenne pepper

Kosher salt and freshly ground black pepper

Canola oil, for frying

For the Syrup:

3/4 cups pure maple syrup

1 ⁄4 cup softened butter

2 to 3 tablespoons bourbon whiskey (or 1 teaspoon bourbon extract)

For the waffles, combine the flour, baking powder, baking soda, sugar and salt in a large bowl.

In a second bowl, whisk the eggs until they are smooth, then whisk in the buttermilk and butter until the ingredients are combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together there will be lumps. Cover the dough and let it sit at room temperature for at least 30 minutes and up to 1 hour.

Preheat the oven to 250 degrees. Set a baking rack over a baking sheet and place the baking sheet on the center rack in the oven. Preheat a waffle maker according to the manufacturer’s instructions and brush the plates with melted butter.

For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover the batter with the lid and cook the waffle until it is golden brown and crispy, about 3 to 4 minutes. As you go, transfer the cooked waffles to the baking rack in the oven and hold them there while you fry the chicken.

For the fried chicken, while the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate the chicken at room temperature for 1 hour.

In a medium bowl, combine the flour with the garlic powder, onion powder, chili powder or cayenne, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup of buttermilk.

Remove the chicken from the marinade and pat the pieces dry with paper towels. Sprinkle the chicken tenders with salt and pepper.

Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, set over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip the pieces in the buttermilk, letting the excess drain off, and finally dredge the chicken tenders in the second bowl of seasoned flour, tapping off any excess. Fry the chicken until it is golden brown on both sides and just cooked through, about 5 minutes. Remove the chicken to a paper-towel-lined plate and season it with salt.

For the maple syrup, bring the maple syrup and the softened butter to a boil in a medium saucepan set over medium heat. Stir in the bourbon whiskey or extract. Allow the syrup to simmer for 1 to 2 minutes until the flavors meld, and the syrup is warmed through.

To serve, put one of the waffles on a plate and top it with a fried chicken tender or two. Drizzle the chicken and waffles with the warm syrup, or with hot sauce or honey, if you desire.

I have to say while I have not had a lot of chicken and waffles in my lifetime, this was the best recipe I had tried. We all agreed that the waffle batter was fantastic, producing perfect waffles with an incredible flavor from the buttermilk and just the right amount of crunch. My waffle maker is a Belgian waffle maker, so the waffles were bigger, but you can cut them down to size if you like. The chicken tenders were the ideal size and portion for the meal, in my opinion. I always found a big piece of chicken with the waffles to be too filling, but the chicken tender was perfect. I liked the coating and double coating the pieces produced an excellent crust on the chicken. The syrup, which I got the recipe for from, was a nice touch to round out the meal. It was sweet and tasty, and this recipe makes a good portion of syrup, so you are likely to have some leftovers to use for another occasion. All in all, this was a good choice that makes a nice meal for dinner or brunch.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Watch the video: Blueberry and Cream Cheese Fried Pies and Turnover Recipe (August 2022).