Tuesday, November 23, 2010
So here you go. This is exactly as Amy e-mailed it to me. I'll take a picture on Thanksgiving if I remember before it is all gone.
For one double crusted pie:
3-4 cups of berries (frozen or fresh) - depending on the size of your pie plate & whether or not you add a layer of cream cheese
1/2 c. sugar
2-3 Tbl cornstarch (I'm not exactly sure how much cornstarch you would use because I use Ultragel for my pies. It says that 1 Tbl cornstarch = 2 Tbl Ultragel, so I guess this amount is about right.)
1/4 c. lemon juice
Mix sugar and cornstarch together, then toss berries in the mixture and add lemon juice. If you are not adding a layer of cream cheese, then just mound this into your unbaked pie shell, top with other crust, and seal edges. Make slits in the top of the pie crust then brush on an egg wash (1 egg and a couple Tbls of milk). Cook at 400 for 20 min, then reduce heat to 350 for another 35-45 minutes or until crust is a deep golden brown and juices are bubbly. If edges are browning too quickly, cover with foil ring.
Something that I read, but haven't tried yet (because I never have paper bags) is to cook your pie in a paper bag the entire time. Just make sure it's not touching the sides of the oven. It's supposed to make it brown perfectly.
If you want to add a layer of cream cheese:
1 pkg 8 oz cream cheese, softened
1 egg yolk
1/3 c. sugar
1 tsp vanilla
Mix cream cheese and sugar until smooth, add egg and vanilla. Smooth into bottom of unbaked pie crust. Add berries on top of layer and finish off as above.
If you want to do an open faced pie:
Cook pie shell and let cool. If you want the cream cheese layer, then cook the pie shell with the cream cheese layer on the oven rack below the middle.
For berry filling:
3/4 c water
1/4 c lemon juice
1/2 c sugar
5-6 Tbl cornstarch (again, not exactly sure on the amount. Add more if it's too thin, and more water if too thick)
3-4 c berries
Mix sugar and starch together, then whisk into water and lemon juice. Add berries and cook on medium heat until bubbly and thickened. Let cool a bit, then add to cook pie shell and chill in fridge.
I'm not sure if you needed the pie crust recipe as well, but here it is if you want:
2 1/2 c flour
1 tsp salt
1/4 c sugar
1 c butter, chilled and cut into pieces
1/4 - 1/2 c ice water
In food processor, combine flour, sugar and salt. Add butter and process until mixture resembles coarse meal (about 15 sec). Pour 1/4 c. water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary add more water. Do not process more than 30 seconds. Turn dough out onto surface and gather in a ball. Divide in half, flattening each half into a disk. Cover w/ plastic wrap and refrigerate for one hour before using. After it's chilled, remove one portion & roll out on lightly floured surface. Roll out to 12" circle. To help prevent sticking, lift shell up as you roll out and add a little more flour if necessary - also make sure to keep your rolling pin floured as well. Transfer to pie plate, and let the magic happen :)
To bake pie shell: Prick sides and bottom of shell and cook at 400 for about 15 min? (with cream cheese: 375 and about 20 min) or until it's slightly browned. *Keep an eye on it - I'm not positive on those times - I'm too lazy to go and look :)
Friday, November 19, 2010
Wednesday, November 17, 2010
Since I have been getting Bountiful Baskets I always have a good variety of vegetables in my refrigerator. This week I have quite a few things that needed to be used up so I made this soup. It was well liked by everyone in my family. Abby and Tyler even took some of the leftovers in their lunch the next day.
3 C. chicken broth (or 3 c. water + 1 Tbsp. vegetable broth concentrate)
2 C. cauliflower, chopped
2 C. potato, diced
1 C. celery, chopped
1 C. carrot, chopped
1/2 C. onion, chopped
5 Tbsp. butter
1/2 c. flour
3 C. milk
8 oz. shredded cheddar cheese
salt and pepper
In a large saucepan, combine water, cauliflower, potato, celery, carrot and onion. Boil for about 20 min. or until the veggies are very tender. Puree vegetables with an immersion blender until there are no big chunks. (If you like your soup more on the chunky side you can skip this part. The reason I blended everything was to prevent my kids from picking out the vegetables they don't like.)
Melt butter in a saucepan over med. heat. Stir in flour and cook for 2 min. Remove from heat and gradually stir in milk. Return to heat and stir until thickened. Stir in vegetables, and season with salt and pepper. Stir in cheese until melted.
This recipe makes a ton of soup. We had plenty of soup for dinner, Abby and Tyler had some in thier lunch the next day and I also had some to take to playgroup. If you don't need quite that much you should half the recipe.
Wednesday, November 10, 2010
I got this recipe from a friend who used the word “Divine” to describe this fudge. Since I was looking for something different to do with pumpkin I decided to give it a try. It is definitely a rich and decadent candy. A little goes a long way – still, I ate more than a little.
I made it two different ways – vanilla and chocolate - and I decided that both were worthy to take to a gathering. Since several people requested the recipe, I have decided that I am not the only one who thinks this fudge is pretty tasty.
1-1/2 C sugar
1/2 C canned pumpkin
2/3 C evaporated milk
2 Tbsp butter
1/4 tsp salt
1-1/2 tsp pumpkin pie spice*
1 (12oz) pkg vanilla or chocolate chips
2 C mini marshmallows
1-1/4 tsp vanilla
chopped nuts if desired
Line an 8 X 8 pan with foil, letting the foil hang over the sides of the pan. (I don’t have a square pan, so I just use a round cake pan.) Spray the foil with non stick spray.
It’s a good idea to have the chips, marshmallows and vanilla measured out and ready to add at the end of the cooking time.
In a heavy pan, combine the sugar, pumpkin, evaporated milk, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil. Boil for 12 minutes while continuing to stir. This is a lot of stirring, but it’s important or else the mixture will burn and be ruined. It should look like a thick caramel sauce. I have many ideas for how I could use just this pumpkin caramel.
Remove sauce from heat and stir in chocolate or vanilla chips, marshmallows and vanilla until smooth. Poor into the foil lined pan. Cover and refrigerate until set.
* I mixed up my own pumpkin pie spice using: 1-1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves and 1/2 tsp ginger. It’s more than you’ll need, but it’s good to have a little left for other holiday recipes.