Fangboner Farms Mixed Berry Pie

Fangboner Farms Mixed Berry Pie

This pie is fabulous in summer with fresh berries. You can also use frozen but if you do, toss them with about ¼ cup cornstarch to absorb the water when they thaw. And remember it's fruit - so it's healthy - eat up!
  • 1 refrigerated pie crust for top and bottom – unless you make your own
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon Fangboner Farms Mint
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  1. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water, cinnamon and mint until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  2. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture
  3. Place berry mixture in pie crust. Top with second crust, flute the edges. I like to sprinkle a little sugar on top. Bake 10 minutes.
  4. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Squash Cookies

We have been overrun with acorn squash this year.  They came up as volunteers and I've been trying to figure out how to use all of them up. I roasted a couple one day and was trying to figure out what else to do with them.  Then it hit me - cookies!  I mean it would combine a veggie, add some fruit and nuts - and chocolate - and you have a complete meal! These actually aren't super sweet and I love the texture.  Perfect with some Fangboner Farms tea.


squash cookies

Squash Cookies


  • 1/2 C butter, softened
  • 3/4 C white sugar
  • 3/4 C brown sugar, packed
  • 2 eggs
  • 1 1/2 C mashed cooked squash (acorn, butternut, turban)
  • 2 1/2 C flour (I use gluten free flour, with 1 1/2 tsp xanthan gum)
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 C dried cranberries
  • 1 C chocolate chips
  • 1 C chopped pecans
  • 2 1/2 tsp baking powder


Preheat oven to 375 degrees

In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices. Add to mixture, stirring until well blended. Stir in cranberries, chocolate chips and pecans. Spoon onto cookie sheets (I love using an ice cream scoop to have consistent size), spacing cookies about 2 inches apart.

Bake for 10-12 minutes in the preheated oven until edges are golden.

These are soft cookies so don't overbake them. And they freeze great.  And you've got your veggies in for the day!