Advertisements

Category Archives: Desserts

Thanksgiving Files: Blueberry Pie A Must

This was my very first (!) pie attempt.

Blueberry pie is a must at my house for Thanksgiving. This recipe is my go-to. The key is to add fresh blueberries to the cooked blueberries for the most blueberry flavor.  From 2012:

Blueberry Pie

Filling:

  • 1/2 to 3/4 cup sugar (depending on your sweetness preference, I used 1/2 cup)
  • 2-1/2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • 4 cups fresh or frozen (and thawed) blueberries
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

In a saucepan, add sugar, cornstarch, water and 1 cup blueberries. Bring to a rapid boil, stirring constantly until thickened. Remove from heat and set aside to cool. Once cool, add 3 cups of blueberries, lemon juice and lemon zest, fold in completely. Cool in refrigerator until time to put the pie together. I also chilled the bowl I mixed everything in, as well.

Crust:

  • 1-1/2 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup butter, very cold
  • 1/2 cup ice water

Cut butter into small pieces (I actually cut frozen butter, it was easier) and place in the freezer to chill it completely. Whisk together flour, sugar and salt. Using a pastry cutter, cut in butter until it is crumbly. Drizzle in the water and mix together until it forms a loose ball (do not over mix, you want visible butter pieces). Turn out onto a floured surface, knead gently, divide into two equal pieces (I weighed them), form each into a ball and wrap tightly in plastic wrap. Refrigerate for at least an hour. While I was at it, I refrigerated my marble rolling pin and marble pastry board.

To assemble pie: roll out one of the balls until it’s about 12-13 inches (depending on your pie plate size) and about 3/16” thick. To move to your pie plate, flour your rolling pin again and fold the dough over it, transfer to the plate and it should fall into place. Gently form it to the plate and let excess dough overhang the edge – you can brush the edge with water before adding the top pastry. With all the butter, this step really isn’t necessary, it quickly seals itself. Add blueberry filling. Roll out second ball to the same size and thickness. Move to the plate and adjust over the pie plate. Now you can trim the excess dough, or you can tuck it under and then pinch to flute it. Next time I’m sure I’ll experience one of those, but this time, it was pretty skimpy for me to flute.

Bake at 425 degrees for 20 minutes, reduce heat to 375 and continue until golden brown (I had to bake another 40 minutes). You’ll probably have to tent the edges with foil to keep them from burning. I did that at the 25 minute mark. Let cool until just warm to touch for the blueberries to set if you want to serve warm.



 

Advertisements

In This Together

As is her way, Emma has taken it upon herself to take care of Bixby and me. Here she is keeping the big guy company in the afternoon sun. Bixby still spends a lot of time looking out the window and sighing. Loudly. I wish I was kidding.

Today he began to brighten up, wanting to play non-stop with Bad Horse, so we are making progress.

Lots of cooking going on here. Bad Horse has felt like taking on some new recipes. This one was a winner:

It’s a Pear Crisp. Using the Perfect Apple Crisp recipe, found here, and substituting pears for the apples. It also uses gluten free flour quite successfully in the crisp.

We had an abundance of pears because my local grocer is selling “misfit” fruits and veggies – or what I like to call, “ugly fruit and veggies”. They are misshapen, bruised or otherwise not “A” quality. But I will let you in on a little secret, most of them are much  tastier. Especially the lemons – thin skinned and full of juice – which makes them bruise easily. Ugly, but yummy.

That’s it for now…I’ll try to get back to regular blogging soon. Until then…


 


Chocolate Chip Peanut Butter Oatmeal Cookies

Pretty good cookies!  From this Kraft recipe, Splenda subbed for the white sugar.  We had crunchy peanut butter and it worked perfectly.  Mrs J had too many to fit on one pan, she opted to test drive the first tray rather than load two.  She thought she needed to mash the second batch a little bit flatter and add minutes to the bake.It’s finally cooled down outside enough to cool the cookies, thanks to a front that brought us some rain early this morning and sun this afternoon. The smeared look to the chips is due to her mashing that first batch while they were still mid-bake.

It added a bit of an interesting look to the batch.  Top was mashed during the bake, the bottom cookie is from the second batch.  The longer baking time added a little more crunch to the texture, as you would expect.  I ate some from both batches and can’t pick the winner.

Chanting Is Always Iffy

I will be MIA for a week or so. I’m traveling. Hopefully I’ll return with some great photos and recipes ideas. I know I’ve slacked on the last week (and next) week of menus. But been putting in very long days in order to clear my schedule for this trip (no vacation days when you have your own business, I’m afraid).

We’ll pick up when I get back with some fun and favorite fall recipes. Until then….



 

Pastry Pr0n

Cheesecake!

Yum!  Mrs J turned this out yesterday, it has a brownie crust on the bottom, chocolate and caramel drizzles on the top, and a no holds barred cheesecake in between.The brownie crust was a generic box mix, she used a long bread knife to plane the top flat.  The drizzled garnish of chocolate and caramel came out of jars.

Coffee. Cake.

DSC_2264 (1600x1200)

Favorite Apple Crisp

Love when apples are on sale, always plenty for my favorite crisp:

perfect-apple-crisp

Recipe here.



 

Mmm… Cream Horns

20160825_124016(1600x1200)Making these was a fun way to spend a sweltering late August day.20160825_112315(1600x1200)Cut a flat of puff pastry into strips like so.  These are roughly 3/4″ wide – each one will become one horn when wound around the specialty pastry molds.  We had 6 so we had to run relays, I ordered more.20160825_120258(1600x1200)Mrs J brushed them all with an egg wash and sprinkled on some sugar.  They will bake for about 12 minutes at 350, check them every 5 minutes, turning them once.20160825_123057(1600x1200)When they’ve cooled use a pastry bag to fill with cream.  We tried this recipe:

MARSHMALLOW FLUFF ICING
1 stick butter (no substitutes)
7 oz jar of marshmallow creme
4 oz confectioner’s sugar
1/2 tsp. vanilla

Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add sugar and vanilla. Continue beating until light and fluffy.

Alas, we didn’t read the method closely enough and dumped everything into a bowl and set at it with a hand mixer, I think the cream we ended with was a bit heavier and not quite as stiff as it could have been.  Delicious, though!

Here’s a cream recipe we didn’t go with:

1 lb.  confectioners’ sugar
1 c.   Crisco
1 t    vanilla
Dash of salt
1/4 c. boiling water
Whip this all together and it will last about a month

And another one that we did try:

1 cup cream cheese, softened
1/2 cup marshmallow cream
1/4 cup powdered sugar

This last one was Mrs J’s favorite, and seemed to work a tad better:20160825_155025(1600x1200)

Plum Crumble

Plums

What to do with all those plums? We’ve been eating as many as possible and I’m thinking of freezing some more. If frozen, this recipe is the perfect way to use them.

Plum crumble

Plum Crumble

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter
  • 4 oz chopped pecans or almonds
  • 1 tbsp butter, melted
  • 2 cups plums, pitted, peeled and sliced
  • 2 tbsp orange juice
  • 2 tbsp sugar
  • 1 tbsp flour
  • ¼ tsp ginger

8×8 baking dish, greased

bowl

In bowl, cut together ½ cup sugar, brown sugar, 1 cup flour, oatmeal, cinnamon & butter until crumbly. In greased baking dish, spread crushed nuts on the bottom and drizzle with melted butter. Mix together orange juice, 2 tbsp sugar, 1 tbsp flour and ginger. Toss gently with fruit and spread over nuts. Top with crumbled mixture and bake at 350° for 25 to 30 minutes. Top should be golden and filling bubbly. Let cool 10 minutes before serving to let fruit set.