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Blackberry Nut Coffee Cake

1/2 Cup Butter or butter flavored shortening
1 1/2 cups sugar
1/2 cup brown sugar
4 eggs
2 cups flour
2 tsp baking powder (I use Watkins)
1/2 tsp salt (I use a mixture of table salt and sea salt)
1 can blackberry pie filling
1/2 cup crushed walnuts or pecans

1 cup powdered sugar
2 tsp water (luke warm)
1 tsp vanilla (I use Watkins)

Mix butter and sugars, add eggs in one at a time, mix. Add flour, baking powder and salt. Pour batter into well greased 13 x 9 inch pan. Spoon blackberry filling over batter and swirl. Sprinkle on nuts. Bake in pre-heated oven 350°F for 40 minutes or until golden. Mix icing ingredients and drizlle over baked cake.
I suggest that you watch this cake closely. Use a good quality baking or all purpose flour.
From: John C. Sutton "The Cooking Inn"

Peach Amaretto Jell-O Dessert

1 3-oz pkg peach jell-o
1 cup hot water
1 cup cold water
1 can 15-oz lite sliced peaches (drained)
2 tblsp or more (to your liking) of Amaretto
Whip Cream

Heat 1 cup water to boil. Slowly stir in jell-o, mix until contents appear dissolved roughly two minutes or if you have nothing better to do, longer.
Add to that 1 cup of cold water and mix well. Then add the peaches and Amaretto.
Leave it alone in the fridge until it sets, I give it a few hours.
When ready, top with whip cream and a light sprinkle of Amaretto, I also placed some broken walnuts around it.
From: John C. Sutton "The Cooking Inn"

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