Wild Blueberry Pie

5 Comments

PIE!! Pie is supposed to be this year’s cupcake and while I don’t know if that’s true, I do know I like pie better than cupcakes.  I found this recipe on Epicurious.  It’s really, really good.  Just make sure you have a deep dish pie pan and be sure to put a cookie sheet underneath to catch the drips.  I’m sure you can make this with regular blueberries, but the wild blueberries are perfect ~ they are tiny little blueberries.  I buy mine frozen in a huge bag at B.J.’s.

The reason you will *rarely* see a cut piece of pie picture on this blog is because I wreck pie when I cut it.  I make such a mess that I’m embarrassed to photograph it.  If I had my own cooking show, I would never make pie because then I would have to cut it.

Wild Blueberry Pie

1 1/4 cups packed light brown sugar
6 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed) ~ I went with 6 cups frozen, unthawed, since mine came in a huge bag
1 tablespoon fresh lemon juice
Pastry for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces ~ I didn’t use
1 large egg, beaten with 1 tablespoon water ~ I didn’t use

Preheat oven to 425°.

Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.

Fit dough into pie plate for bottom crust.

Spoon filling with any juices into bottom shell, dot with butter, and cover with top crust. Trim top crust, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp and brush with egg wash. Make sure the blueberry filling is completely encased in dough to avoid a blueberry mess.

Bake pie on a baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent over browning or burning.

Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Mine took the whole 50 minutes.

Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

Makes 8 servings.

Happy Cooking!

Peach Blueberry Crostata

18 Comments

We had friends stop by that we hadn’t seen in almost 30 years so I wanted to make some nibbles without making the lunch thing.  We had a great time and really picked up right where we left off 30 years ago.

I made this crostata (it makes 2) with some variation since I KNEW it would juice all over and make a mess.  It started out as a Cooking Light recipe but needed some help in the juice department.  It’s really very good and uses little sugar so the taste of the fruit really comes through.  Because of that, make sure you use fruit tha tis nice and ripe.

Peach Blueberry Crostatas

1 (15 oz) pkg refrigerated pie crusts, such as Pillsbury brand
6 cups peeled, sliced fresh peaches
1 cup fresh blueberries
1/4 cup sugar
1 egg, beaten and mixed a a tsp or 2 of water
3 or so tbsps instant tapioca
Turbinado (sugar in the raw) or granulated sugar for sprinkling

Line a baking sheet with parchment paper. Unroll one dough on top of the parchment. Brush the dough (this will be the inside) with the egg wash and sprinkle with some tapioca.

In a bowl, mix the peaches, blueberries, sugar, and 1-2 tbsps tapioca. If your fruit is very juicy, add the 2 tbsps. I ended up using 2 tbsps.

Arrange half of the fruit in the middle of the dough, leaving a 3 inch border all around the edge. Fold the edge toward the center, gently. Brush egg wash over the dough and then sprinkle with the turbinado sugar.

Bake at 425º of 10 minutes then reduce oven temperature to 350º and bake an additional 20 minutes or until the dough is browned.

Repeat this same procedure with the other dough. I baked both of mine at the same time.

Serve warm or at room temp.

Each crostata serves 4.

Happy Cooking!

Red, White, and Blue Trifle

3 Comments

In honor of the Olympics, I decided to make my red, white and blue trifle for dessert last night.  It’s so easy to make and I used all sugar free products so that I could have some.  This recipe uses lots of help from the grocery store but you can always make homemade versions instead of store bought. I end up using the pint of blueberries and a whole package of strawberries and I never add the banana.

This is also a nice dessert to make for the Fourth of July or any patriotic holiday.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings.

Happy Cooking!

Sugar-Free Blueberry Muffins

7 Comments

These muffins are very good ~ I bet you won’t even miss the sugar especially if your blueberries are are nice and sweet.  The muffins were very easy to make and I’ll be making them again since I am trying to eat as little added sugar as possible.

The recipe calls for fresh orange or tangerine juice so I used Simply Orange Juice since that’s what we drink.  There is a notation on the recipe that says that using frozen juice will make the muffins bitter. The walnut oil adds a nice touch.

SF Blueberry Muffins

Sugar-Free Blueberry Muffins

1 3/4 cups flour
1 tbsp baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup walnut oil
3/4 cup fresh orange or tangerine juice
3 large eggs
2 cups fresh blueberries or unthawed frozen blueberries

Preheat oven to 375º. Grease a 12 cup muffin tin or use cupcake liners. I spray my liners with cooking spray, too, and it helps the papers to come off easily.

Combine the flour, baking powder, spices, and salt in a large bowl. I run a whisk through to combine it all.

In a measuring cup put the walnut oil and juice to equal 1 cup liquids.

Make a well in the flour mixture and break the eggs into the well and pour the liquids over the top. Mix all together for just about 1 minute until just combined. Using a spatula, fold in blueberries.

Spoon the bater into the muffin pan, filling cups to the rim. The recipe said it made 10 muffins but I was able to make 12. If you have some empty cups, fill halfway with water so the muffins bake evenly.

Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean. Do not overbake or the muffins will be dry.

Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.

Store extra muffins in the freezer for up to 3 months.

Happy Cooking!

My Signature

Berry Crostata

6 Comments

I’ve seen these types of recipes called crostatas (or crostadas) and galettes and I was wondering which is right.  According to wikipedia, a crostata is a free-form pie Italian in origin while a galette is French in origin and is more like a free form thin pancake with a savory filling.  I guess you can choose which name you like better and since crostata is a free form pie, I’ll go with that.

I didn’t follow a recipe for this crostata.  I had a bunch of berries in my refrigerator that had to be used up and I didn’t really feel like doing anything complicated so I decided to do a crostata, as low in sugar as possible.  It turned out great!

Of course you can use whatever ripe, summer fruits you like but if using berries, when you clean the berries, make sure you dry them off good before putting them in the pie because you don’t want too much juice overflowing the sides of your crostata.

Crostata CW

Berry Crostata

1 unbaked pie crust, homemade or store bought
1 pint strawberries, cleaned and sliced
1 pint blueberries, cleaned
1/4 cup Splenda blend or 1/2 cup sugar (more or less depending on how sweet your fruit is)
1 tbsp flour
small amount of milk to brush on sides of crust
small amount of turbinado sugar to sprinkle over crust

Preheat oven to 425º.

Cover a pizza tin with parchment paper and place pie crust on the parchment.

In a bowl, mix the berries, Splenda blend and flour together gently. Pour berry mixture into the middle of the pie crust, leaving a good 1-2 inch edge on the pie crust for folding.

Fold the edges of the pie crust over the berries.

Brush milk on the edges of the crostata and sprinkle turbinado sugar over the milk.

Bake at 425º for 10 minutes, reduce heat to 350º and continue baking for 20 minutes or until crust is golden brown.

Makes 6 servings.

Crostata CW 2

Crostata CW 3

Happy Cooking!

My Signature

Fruity Tossed Salad

3 Comments

In my most recent issue of Simple & Delicious magazine there were several recipes that I wanted to try and I chose this one to try first.  I served it with salmon and asparagus and we loved it.  I’ve always been a fan of fruit on my salads so this was right up my alley. Poppy seed salad dressing goes really well with fruit and it fabulous in this recipe. I didn’t put down any amounts because I just added whatever amount “felt” right.

Fruity salad CW

Fruity Tossed Salad

4 cups of your favorite salad greens
sliced fresh strawberries
unsweetened pineapple tidbits, well drained
mandarin oranges, well drained
fresh blueberries
chopped pecans, optional
poppy seed salad dressing, your own or purchased

Arrange salad greens among four salad plates. Top greens with fruit and nuts (if using) and drizzle with salad dressing.

Makes 4 servings.

Happy Cooking!

My Signature

Blueberry Cheesecake Dessert

1 Comment

I relly like this dessert because it seems lighter than a regular cheesecake and it’s easy to make.   For the blueberries I used some that I had frozen in the summer and it worked great ~ I didn’t thaw them.  I think you could use the graham cracker crumbs that come in a box but I happened to have some graham crackers so I used those ~ one whole cellophane package.  One other thing, I didn’t have any cornstarch for the sauce so I used flour.

The recipe comes from Recipezaar ~ Blueberry Cheesecake Dessert

blueberry-cheesecake-1

blueberry-cheesecake-2

Happy Cooking!

my-signature15

Blueberry Orange Bread

1 Comment

I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.

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Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.

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Happy Cooking!

my-signature8

Upside-Down Blueberry Pie

3 Comments

This is one of my absolute favorite pies ~ I’m sure it’s the whipped cream filling that I love so much. It’s a summer pie so only use fresh blueberries. I also like it because it seems like it’s upside-down to me ~ the whipped cream in the filling and the blueberries as the topping…I always have to be different!

Fresh Blueberry Pie

1 pastry shells, baked
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
3 cups blueberries, fresh only
2 tablespoons butter
1 1/2 tablespoons lemon juice
1/2 cup heavy cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla

Combine sugar, cornstarch and salt in a saucepan. Blend in water and 1 cup blueberries. Bring to a boil, stirring constantly, until very thick. Stir in butter and lemon juice. Cool slightly. Fold in remaining berries. Chill about 1 hour.

Beat heavy cream until thick, add powdered sugar and vanilla. Spread whipped cream over the bottom of baked pie shell. Top with blueberry filling.

Chill 1-2 hours before serving.

Serves 8

Happy Cooking!

Blueberry Corn Toasties

17 Comments

The other day I was reading Kat’s blog, A Good Appetite , and she had a recipe that she had developed for Corn Toasties. I loved blueberry corn toasties when I was growing up and my kids loved them when they were growing up. I used to buy boxes of them when I did see them and stick them in my freezer. I haven’t been able to buy them here in Virginia ever.

So, I wondered if adding blueberries to them would work. See for yourself:

Do they taste the same? No, they taste BETTER! No mass produced flavor in these. They are delicious.

I made the recipe as Kat had posted. I was afraid the berries would break up if I folded them in so after I got the corn mixture in the pan, I sprinkled the top with the berries and gently pressed them in the dough a bit so they wouldn’t roll around. I ate one as soon as the pan came out of the oven and that was good. When I toasted up two of them for breakfast this morning and slathered on the butter, the flavor took me right back.

Please check out Kat’s blog (linked above) for the recipe (also linked above). It’s a WINNER!

Thank you, Kat!

Happy Cooking!