The Blackberry River Inn in Norfolk Connecticut knows mom's apple pie is one of those details that make guests feel right at home. They've added their own signature touch, and shared it with you. 

This is one of the many summer scene-stealers to be found in that endless wealth of information, The Old Farmers Almanac.

Find the Almanac at your local books store, or on-line at  www.almanac.com

4 eggs

1-1/3 cups light cream

Pinch of nutmeg

Salt (to taste)

White pepper (to taste)

2 apples, peeled and chopped (Granny Smith, Mcintosh, or a combination)

2 oz walnuts, chopped

6 oz Swiss cheese, shredded

Cinnamon (sprinkled on top)

9-inch pie crust

Prebake pie crust for 10 minutes at 400°F.

Beat eggs and cream together; add nutmeg, salt, and white pepper to taste.

Spread apples, walnuts, and Swiss cheese evenly in the pie shell and pour liquid over all. Sprinkle cinnamon on top of quiche. Bake at 375°F for approximately 45 minutes.

Tropical Ambrosia

Here's one of those old favourites that reminds us summer is for relaxing. Easy to make, refreshing and delicious. Get out the picnic table. Here comes summer!   

2 cups drained and chopped oranges

2-1/2 cups (half a 10-ounce bag) miniature marshmallows

1 cup chopped pecans

2 cups drained crushed pineapple

1 cup coconut

16 oz) sour cream

Mix together all the ingredients. Chill in the refrigerator. Serves 10

Blackberry Cobbler

Looking for a fruit Cobbler with a difference?  Try this fruity favourite with local blackberries.

Beat together until well mixed:

1/4 cup butter, softened

1/2 cup sugar

Sift together:

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

Stir into shortening and sugar with 1/2 cup milk. Beat until smooth. Pour into a greased 8x8-inch pan or dish.

Spoon 1 to 1-1/2 cups blackberries over the batter. Sprinkle 1/4 to 1/2 cup sugar over the fruit.

Pour 1 cup fruit juice (or water, if there is no juice) over the sugar. Bake in a 375°F  for 35-45 minutes until golden brown. Serve warm with ice cream.

Aunt Gladys' 4-Layer Strawberry Dessert

An Old Farmer's Almanac reader s wrote, "My Great Aunt Gladys made this every year on the 4th of July. It is a family summertime favorite.Make it in a 13x9-inch pan. There will be enough for a crowd. It's easy to prepare and delicious!"

If your great aunt (or you) have a favourite summer recipe send it in ot the Cloverdale Reporter at newsroom @CloverdaleReporter.com. This a country neighbourhood and - like the Old Farmer's Almanac - we love to share good news.

2 cups all-purpose flour

3/4 cup butter, room temperature

1/2 cup chopped pecans

8 ounces cream cheese, softened

1 cup powdered sugar

1 cup non-dairy whipped topping (Cool Whip)

1 cup granulated sugar

4 tablespoons cornstarch

pinch of salt

1-1/2 cups 7-up

1/2 cup water

1 3-ounce package strawberry Jell-O

1-1/2 to 2 quarts fresh sliced strawberries

2 cups additional whipped cream for topping

Chopped pecans for garnish, optional

For the crust:

Use a pastry cutter to cut the butter into the flour until small bean-size crumbs form. Fold in chopped Pecans. Press down with fingertips into a lightly buttered 13x9-inch baking dish. Bake at 350°F for 20 minutes. Cool completely.

Mix together 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 cup non dairy topping. Spread over cooled crust.

Combine sugar, cornstarch, salt, 7-up and water in a saucepan. Cook over medium low heat until thickened. While hot, stir in a 3-ounce package of strawberry jello.

Blend well, making sure jello is completely dissolved. Allow to cool completely, then carefully fold in 1-1/2 to 2 quarts fresh sliced strawberries. Pour over cream cheese layer. Chill until firmly set (at least 2 hours).

Just before serving, top with additional (2 cups) whipped cream and, if desired and chopped pecans. Cut into squares to serve.

HINT: Prepare the 3rd layer (the sugar, cornstarch, salt, 7-up, water, Jell-o and fresh strawberries) first. Because it is so very hot, it takes a while to cool.