Triple Berry Crisp

I made this recipe for my son's Robotics Club banquet.  It went over very well. I think it was a success because most of the other desserts were store-bought. None of the other desserts were made with fruit, either. It is an easy dessert to make and turned out to be very tasty. I upped the sugar from 1/3 cup to 1/2 cup.

Triple Berry Crisp
by Mario Batali

2 cups blueberries
2 cups raspberries
2 cups blackberries
1/2 cup granulated sugar
1 tablespoon Limoncello
1 tablespoon cornstarch
1/4 teaspoon salt

Crisp Topping

1/2 cup flour
1/3 cup rolled oats
1/3 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter
Raspberry Gelato or Vanilla Ice Cream (to serve)
powdered sugar (to garnish)

Directions:

1. Preheat oven to 375 degrees F. Lightly grease 9 x 9 baking dish with butter.

2. In a large bowl, gently toss together the berries and sugar. Make a slurry with the Limoncello and cornstarch. Stir into the berry mixture and transfer to the prepared baking dish.

3. Distribute the Crisp topping evenly over the berries and bake for 35-45 minutes or until golden on top.

4. Remove from oven and allow to cool for 15 minutes.

5. Serve warm with a scoop of raspberry gelato or vanilla ice cream and powdered sugar.

6. For the Crisp Topping: Whisk together the dry ingredients until evenly combined. Blend in the butter with your hands for pastry blender until pea-sized.

Baker's Chocolate One Bowl Brownies

This is the original recipe taken from the box of Baker's Unsweetened Chocolate. I started making these brownies when I was 11 years old. It is a tried and true brownie recipe. Enjoy!

BAKER'S ONE BOWL Brownies

Recipe by Kraft

Prep Time: 15min.

Total Time: 50min.

Servings: 24 servings

This BAKER'S ONE BOWL Brownies recipe is the one that gets handed down through the generations. You'll know why after one bite.

What You Need

·         1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate

·         3/4 cup butter or margarine (1-1/2 sticks)

·         2 cups sugar

·         3 eggs

·         1 tsp. vanilla

·         1 cup flour

·         1 cup coarsely chopped PLANTERS Pecans (optional)

Make It

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·       Heat oven to 350°F.

·       Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.

·       Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

·       Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

·       Tip: For cakelike brownies, stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1 1/2 cups.