Wednesday, July 18, 2012

Blueberry...my favorite

After the peach pie was gone, I felt we needed to have my absolute favorite...blueberry. 
Blueberries are so delicious as jam, syrup on pancakes, whole in pancakes, fresh dropped on greek yogurt, or in cereal, by the handful out of the box, or carefully and lovingly baked in a tender pastry crust with just the right amount of sugar and spice and oh so nice.  Enjoy another one of my pie recipes! ;o)



Blueberry Pie
1 prepared recipe for 2 crust pie (I use the Betty Crocker cookbook recipe)
6 cups fresh blueberries (*see my note if using frozen berries)
3/4 cup sugar
6 Tablespoons all-purpose flour
2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
1 teaspoon ground cinnamon

Preheat oven to 375 degrees F.  Divide pastry into 2 parts.  Roll one into a 12 inch circle.  Carefully place in a 9 inch pie plate without stretching.  Set aside.  In a large mixing bowl combine the dry ingredients, then mix in the berries, juice and lemon zest.  Stir gently until completely coated. 
 
Transfer the berry mixture into the pastry lined pie plate.  Roll out second pastry and gently place on top of the berries. Trim and crimp edges.  Cut slits in the top or use a lattice cutter for the top crust.  Bake for 25-30 minutes for fresh berries or 50-55 minutes for frozen berries.  Remove from the oven and cool for at least 1 hour. Store covered in the refrigerator.  Use within 5 days. 

*NOTE:  If you are using frozen berries, prepare the filling first before the pastry so that it can sit at room temperature for about 40 minutes.  Measure the frozen berries to the mixing bowl and add 2 additional Tablespoons of flour.  I aslo add 1 Tablespoon cornstarch, just to be certain the filling is not too loose.

Monday, July 16, 2012

Pure Heaven

Once in a while, I have to indulge my family and myself in what I call pure heaven.  Yes, of course, I'm talking about food.  I certainly hope in the afterlife there is food to enjoy.   
My breakfast above is not the healthiest thing to eat, but once in a great while there's nothing wrong with indulging in something you really crave.  I made all the components from scratch.  And enjoyed the entire process.  I guess for most, cooking has to be fun in order for them to even enter the kitchen.  Or maybe it's the idea that after all the chaos, there will inevitably be the cleanup.  To me, the result is worth all the stuff that goes with it. 
Later, I made my peach pie from scratch.  It was so delicious!  I can't resist fruit pies.  Enjoy my recipe. ;o)
Old Fashioned Peach Pie
1 prepared recipe for 2 crust pie  (I use the one in the old Betty Crocker Cookbook)
3 lbs. or 6-7 ripe peaches, peeled, stoned and sliced
2 Tablespoons fresh lemon juice
1 cup sugar
1/2 cup all purpose unbleached flour
1 teaspoon lemon zest
1/4 teaspoon ground nutmeg
1 Tablespoon butter, cut into pieces
Preheat oven to 400 degrees F.  Toss sliced peaches with lemon juice.  Stir in sugar, flour, lemon zest and nutmeg.  Roll half the pastry into an 11" circle.  Place in a 9" pie plate.  Spoon the peaches in the crust.  Dot with butter pieces.  Roll out remaining pastry for the top crust.  Place over the peaches, trim edges and crimp.  Brush with milk and sprinkle with sugar (optional).  Cut slits in the top crust.  Bake for 45 to 50 minutes.  Cover edges with foil if it browns too quickly.  Remove and let cool completely.  Store covered in the refrigerator.  Use within 5 days. 



Hopping.....

Hopping around...visited 3 formal gardens over the last week
Hopping mad.....at my connectivity, old house, old wiring, country living....take the good with the bad
Hopping in the sack....tired of housework, cooking, and ironing.....need a holiday vacation from it all
Hopping to it.....filing through UFO's to finish....an ongoing process
HOP, HOP, HOP.....break to go shop hopping.......everyone needs a break from something

FabShop Hop