Aunt Lela’s Blueberry Pie

November 20, 2015 by

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One of my Mom’s favorite foods from her childhood was her aunt Lela’s blueberry pie.  But sadly, nobody had the recipe.  Before my Grandmother passed away she gave me her recipe collection.  A hodgepodge of index cards and a notebook of recipes my Mom had typed up for her many, many years ago.  Imagine my excitement when I found a scribbled recipe for Lela’s pie!  It seems that splash of vinegar is what I needed to get mine to taste more like Lela’s.  It just takes it to another level.  I’ve tried it with lemon juice as well, but I think the vinegar makes the blueberries taste more… well, blueberry!
I want to share the recipe with you for Thanksgiving.  Make it, you won’t be sorry!
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Some pie tips: My favorite pie pan is the USA pan.  It gets the bottom crust the most crispy and perfect!  Amazon sells them, or Bed Bath and Beyond.
I LOVE this silicone pie pan shield.  Works so much better than foil.  Sold at the same places.
If you want pictures of piecrust in the making, look at this post here.  If you have a food processor, I show how to make a crust in it here.  This is my favorite way to make them because it’s so fast and easy.  The most important thing to remember when making pie crust is to keep everything cold.  You want some chunks of butter so the crust gets flaky and if you are warming the dough with your hands that won’t happen.
Oh, and you’ll have some pie dough scraps.  Just brush them with a bit of butter, sprinkle with cinnamon and sugar, and bake.  Your littles will thank you! 🙂

AUNT LELA’S BLUEBERRY PIE

For piecrust:
2 1/4 cups flour
1 tsp salt
1 cup unsalted butter, cold & cut into cubes
8-10 T ice water

Pie filling:
3 cups blueberries (don’t thaw if using frozen)
1 cup sugar
2 T cornstarch
pinch salt
1 T white vinegar

Egg wash:
1 egg yolk
1 T heavy cream
1 T vanilla sanding sugar

Make the piecrust:
Mix the flour and salt together in a bowl with a fork.
Add butter and use a pastry blender to cut into the size of peas.
Add water and mix until just starts to come together.
Divide into 2 and wrap in plastic wrap.  Chill while you make filling.

Make filling:
Stir all pie filling ingredients together in a bowl.
Roll out one piece of dough on a lightly floured surface to about 1/4 inch thick.  Make sure it is bigger than your pie pan.
Fold into quarters and place in pie pan, unfold.  Pour filling in.
Roll out remaining dough and cut circle our of center if desired.  Top pie.
Use a sharp knife or kitchen shears to cut off extra dough.  Crimp edges with fingers.
Cut slits in top.

Mix the egg yolk and cream together and brush on top of pie.
Sprinkle with sanding sugar.
Bake at 425 degrees for 30 minutes, then lower to 375 degrees and bake for 30 minutes longer.  If your crust is getting too dark, cover the edges with foil or silicone shield.
Swat away hot pie thieves.

Filed Under: Holiday Recipes, Pie

Bear with me!

November 10, 2015 by

I know some of the links aren’t working, It’s taking me some time but all the links will be fixed soon and you’ll be able to pin from my site now! (yay!) Plus, the recipe index will come in handy to not only you but me!  I totally forgot about that chicken tortilla casserole.. yum.  And printable recipe cards! yay!

Filed Under: Uncategorized

Holiday Sausage Rolls

November 7, 2015 by

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Sausage rolls are mainly from England and Ireland, making appearances in a couple other countries as well.  Basically they are sausages wrapped in pastry.  A tasty finger food served for parties and holidays.  Sausage rolls are usually made with puff pastry but I like making them with pie crust.  Especially my pie crust 🙂 Super flaky, buttery, and makes my hubby one happy guy.  My 8 year old is becoming quite the pie dough expert and I can’t wait to make these with her again for the upcoming holidays.
These are a great appetizer for taking to parties or serving before a holiday meal.  You could even make them ahead of time, a few days even and rewarm in the oven before hand.  If you want to make them further ahead of time, I would bake them, then freeze.  Thaw in the fridge and then rewarm in the oven at 350 degrees. (You could probably bake straight from the freezer okay).

HOLIDAY SAUSAGE ROLLS
makes 32 pieces

Double pie crust dough, a double batch of this recipe
Egg wash (one egg beaten with 1 T water)

Filling Spices: (OR use a seasoned pork sausage and skip the seasonings.. but this makes them super yummy!)
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried fennel
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried sage

Filling:
1 lb ground pork
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp cornstarch
1/2 cup breadcrumbs
1 egg

Grind spices in a spice grinder if desired.  mix with remaining filling ingredients until well combined.  Divide into quarters.
Roll out half of the pie dough on a lightly floured surface to about 9 by 13 inches.  I have a silicone mat this size I use for a guide.
Cut in half lengthwise.
Shape one quarter of the filling into a log and place on the center of one of the strips of pie dough.
Repeat with another quarter of filling on the other half.

Holiday Sausage Rolls

Brush the length of pie dough and wrap around filling snugly to seal.
Holiday Sausage Rolls

Cut each roll into 8 equal pieces.
Holiday Sausage Rolls

Place rolls on lightly greased cookie sheet.  Cut slashes in top if desired and brush with egg wash.
Repeat with remaining half of dough and filling.
Bake at 375 degrees for about 15 minutes, or until meat is cooked through and pastry is golden and flaky.

Filed Under: Appetizers / Dips / Snacks, Freezer, Holiday Recipes, Irish

Birthday Scones

October 30, 2015 by

Birthday Scones

If ever there was a food that summed up my 8 year old I think this would be it.  Sweet, fun, and lots of colorful sprinkles! 😀 She made these for a baking contest at our county fair this August and won first place!  These are really a sweet biscuit and definitely something kids can make.  My Biscuits 101 post can be found here for more tips and tricks if you haven’t made biscuits before or need help getting them to turn out better.

BIRTHDAY SCONES

2 cups flour
1/4 cup sugar
1/2 tsp salt
1 T baking powder
½ cup unsalted butter
½ cup sprinkles
¼ cup mini chocolate chips
¼ cup white chocolate chips
½ cup milk (more if needed)
1 egg

For egg wash:
1 egg
1 T cream

Preheat oven to 450 degrees.
Mix the flour, sugar, salt, and baking powder together in a medium bowl.
Cut in the butter with a pastry blender until smaller than the size of peas.
Stir in the sprinkles and chocolate chips.
Lightly beat the egg in a small bowl and mix with the milk.
Make a well in the flour mixture and pour in the milk.
Stir with a fork just until combined.  Add an extra 1-2 T of milk if needed to bring dough together.
Pat dough on a lightly floured surface until about ½ inch thick.  Cut with a 2- 2 ½ inch fluted circle cutter.
Place on an ungreased baking sheet, spacing circles so they are about 1/8 to 1/4 inch apart.
Combine the egg and cream for the egg wash, and brush tops of scones.
Bake for about 8-10 minutes or until golden brown.

Filed Under: Bread, Quick & Muffins, Tea time

Peanut Butter Smore’s Pie

October 16, 2015 by

Peanut Butter Smores Pie

I taught my 4-H kids how to make this for our last meeting.  It was pretty entertaining.   7 kids, 7 batches of chocolate ganache, graham cracker crumbs everywhere,  and sticky marshmallows.   I think they enjoyed it.  It seems how much kids enjoy making something is a direct link to how messy it is! 🙂  They were trying to think of a twist they could put on the name for it to be Halloween themed, any ideas?
This is a rich, decadent pie so it will feed quite a few since you will only want a small piece… unless you’re a kid.  And then you might want a big piece.
Of course, you might be full from licking the ganache off  your fingers and spatula.  Maybe.
Peanut Butter Smores Pie

Make sure you use a deep dish pie pan, or a tart pan.  Otherwise you’ll have leftover ganache that won’t fit.  That wasn’t a problem for any of the kids though…

PB SMORE’S PIE

For crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
pinch salt

For filling:
1 cup heavy cream
11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
1/2 cup smooth peanut butter
1 tsp vanilla extract

For topping:
marshmallows, large or small

Prepare the crust: Combine the crust ingredients and stir until well combined.
Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
Bake at 350 degrees for 8 to 10 minutes.

Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
Stir until smooth.  Add the peanut butter and vanilla and combine well.  Pour into crust and refrigerate for 1-2 hours until firm.

Top with marshmallows and toast.  Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.

Filed Under: Pie

Sweet Pork Tostadas

October 9, 2015 by

Sweet Pork Tostadas

If you haven’t made my sweet pulled pork yet, maybe this will change your mind.   This was a big hit and will be making it on the menu pretty often.  I love the combination of the sweet pork, smoky beans, and the freshness of the lime.  If you have the pork made ahead of time in your freezer this is incredibly quick to whip together.  I didn’t include amounts because you’ll want to use what your family likes.  For us, one quart of the pork is plenty.
I used my homemade queso blanco cheese (I’ll share the recipe soon for you) but any crumbly Mexican cheese will do, like queso fresco too.
Sweet Pork Tostadas
SWEET PORK TOSTADAS

tostadas (alternatively you can fry or bake corn tortillas)
sweet pulled pork
favorite black beans
tomatoes, diced
white onion, diced
cilantro leaves
lettuce, shredded
Queso fresco, or other crumbly Mexican cheese
fresh lime, for serving

Layer the meat, then beans, vegetables, then cheese on top of tostadas.  Serve with lime wedges.

Filed Under: Mexican, Pork

Favorite Black Beans

October 9, 2015 by

Favorite Black Beans (Smoky and delicious!)

My hubby does NOT like beans.  But I’ve finally found a second way he likes them.  The first being refried, and these being the second.  While I prefer using dry beans, I’m not opposed to using the canned occasionally for the sake of getting dinner done on time.  I love the smokiness the cumin gives and they literally take a couple minutes to cook up.
We like them on taco salad, in burritos and tacos, or served with enchiladas. Or my favorite, in Sweet Pork Tostadas.

FAVORITE BLACK BEANS
1/2 tsp olive oil
1 can black beans, drained and rinsed (or aprox. 1 1/2 to 2 cups cooked black beans)
1/4 cup diced white onion
2 garlic cloves, minced
1 tsp cumin
salt and pepper to taste

Heat oil in a skillet over medium heat.  Add onion and garlic and cook until fragrant and softened.
Add beans and cumin and stir to combine.  Heat until warmed through, season with salt and pepper.

Filed Under: Mexican

Sweet Pulled Pork

October 8, 2015 by

Sweet Pulled Pork - freezer friendly!

This is one of those things I am so glad to have in the freezer when we have a hectic night and I am more parts tired mom than I am food blogger… okay, I’m always more parts tired mom… but some times more than others. 😀 Pork shoulder is a cheap cut, locally I can get it at United Grocers Cash and Carry (No, you don’t have to own a restaurant or have a business license to shop there) for around $1.50 lb.  But you do have to get a pretty big bag of it.  Winco is having a case lots sale through this week and has them for only 95 cents a lb.  They weigh around 10 lbs each and do have a bone but it doesn’t account for much of the weight at all.  I bought a few for the freezer (they came in sealed packages and can be frozen for up to 12 months) and went ahead and cooked one up for some freezer meals.  From one 10 lb piece I got about 5 quarts.  I freeze it in quart containers, that’s about right for our family.  For best quality use the cooked pork within about 3 months.

SWEET PULLED PORK (For the freezer!)

10 lb pork shoulder (also called pork butt, pork picnic)
1 T onion powder
1 T garlic powder
1 T smoked paprika
1 T kosher salt
1 tsp black pepper
2 tsp chipotle powder (more if you want it spicy)
1 cup brown sugar
1 (12 oz) can root beer (or cola)

Place the pork in a large roasting pan.  Combine the spices with the brown sugar and coat the pork with it.  Pour the root beer or other liquid over the top.  Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
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Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
Meat should be very easy to shred.  I just stir it with tongs.
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Remove from remaining liquid and cool if not using immediately.
Package in freezer containers or bags  (I get about 5 quarts from this recipe) label and freeze.

To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
1 quart pork
1 cup root beer (or cola)
1/4 cup brown sugar
2 T tomato paste

Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.

USES:
Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls.  Or my favorite, sweet pork tostadas!
If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.)  This makes amazing sloppy joes as well.
Use as is to serve or heat with another sauce such as BBQ.

Filed Under: Freezer, Mexican, Pork

Dreamy Orange Cream Cake Pops

October 5, 2015 by

Dreamy Orange Cream Cake Pops

My youngest daughter’s absolute FAVORITE candy are “orange creams”.  And there is only one place to get them, at the amazing little candy shop Candy Babel.  (If you are in the Portland Oregon area and haven’t been you’re missing out!)  Lucy came up with these cake pops to enter in the county fair, trying to get as close to the flavor of orange creams as she could.  They are pretty delicious!  I guess the judges thought so too, since she got first place!  Those are my Lime Poppy Seed Scones next to hers, which got first in the adult division!
We had such a fun fair experience this year and can’t wait to see what next year is like.
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But back to cake pops, these have a smooth truffle center, a cake layer surrounding that (with tons of vanilla!) and dipped in white chocolate.  And sprinkles… because everything Lucy makes has to have sprinkles 😉

Dreamy Orange Cream Cake Pops

For the orange truffle centers:
1/3 cup heavy cream
zest of 1 orange
1 ½ cups white chocolate chips
½ tsp orange extract

For the cake balls:
4 cups finely crumbled vanilla cake
1 cup vanilla frosting
1 vanilla bean

For assembling:
white candy coating or chocolate
orange sprinkles
lollipop sticks

Make the truffle center:
Heat the cream and zest in a small pot over low heat until just simmering.  Add chocolate chips, cover and remove from heat.  Let sit for 3 minutes.  Stir until smooth then stir in the orange extract.
Refrigerate for 1-2 hours or until cold.  Scoop into tablespoons and chill again.  Roll until smooth and insert a lollipop stick halfway through.  Chill.

Make the cake balls:
Cut the vanilla bean in half lengthwise and scrape the beans out with the back of a knife.
Mix into the cake with the frosting.  Take a spoonful and flatten, then wrap around the truffle on a stick.
Dreamy Orange Cream Cake Pops
Chill until cold.
Dip in melted white candy melts and decorate with sprinkles.

Filed Under: Cake / Cake Pops

Lime Poppy Seed Scones

September 16, 2015 by

Lime Poppy Seed Scones

Sooo, I haven’t posted in awhile…. I was having some technical difficulties here.  Turns out I just needed to do updates.  I am so lost with technology.  I am in my mid 30’s and have NEVER sent a text.  I don’t even know how to check my messages on my cell phone.  No joke.  But you know what I can do? Bake scones 🙂 These won me first place in the King Arthur Flour Baking Contest at our county fair last month.  Funny thing is, I entered the exact same scones in another scone contest at same fair.. and they didn’t even place. 🙂  I love them, with their bright citrus flavor and crunchy poppy seeds.  I adapted them from my other version here.  They are perfect with a cup of herbal tea.

LIME POPPY SEED SCONES (2nd version)
Lime juice powder adds a great citrus punch, but if you don’t have any handy (I have to order it online), just double the amount of lime zest.

2 cups flour
1/4 cup sugar
1/2 tsp salt
1 T baking powder
1 ½ tsp lime juice powder, optional
½ cup unsalted butter
zest from 1 lime
2 tsp poppy seeds
1 T lime juice
1 egg
1/2 cup cream (extra if needed) 

For egg wash:
1 egg
1 T cream
2 tsp sanding sugar

Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
Cut in the butter with a pastry blender until resembles the size of peas.
Stir in the zest and poppy seeds.
Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
Stir with a fork just until combined.
If needed, add additional cream, 1 T at a time.  Gently knead to bring dough together.
Turn out onto a lightly floured surface and pat to ½ inch thickness.
Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
Combine the egg and cream for the egg wash, and brush tops of the scones.
Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.

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Filed Under: Bread, Quick & Muffins, Tea time