Tag Archives: baking

Blackberry Pie Recipe

blackberry pie recipeBig drops of sweat ran down my face as I gently pulled the briars away from my skirt. I gingerly stomped at the base of the brambles ahead of me, trying to mash them down away from me, so they wouldn’t grab my clothes and skin. I steadied the plastic ice-cream bucket with my other hand, careful not to allow any berries to spill.

I picked all the ripe blackberries within reach, then carefully reached through the briars to pick a few more. I reached as far as I could without spilling my bucket of berries, or falling face-first into the briars. No matter how careful I was, I would get my arm caught on a thorn, then I’d grit my teeth as I unhooked my skin. Sweat ran down my face and down my back and down my legs.

The bees buzzed lazily around the sweet blossoms, and crawled over the ripe, juicy berries. Ants scurried over the berries, too, getting their fill of the sweetness. Every so often, I’d have to pick a tick off my arms or my dress. But they were less annoying than the chiggers that I would certainly find the following day. We’d rub Avon ‘Skin-So-Soft’ oil all over our arms and legs before we began, but it didn’t work that great. We still came home loaded with ticks and chiggers.


After several hours of picking wild blackberries in the soggy, stifling heat, Mom would finally sigh and say: “Well, I guess that’s as much as we can get today. We better go home.”

Sweeter words were never spoken.

We’d untie the scarves from our waists, carefully pouring our buckets of berries into the huge, stainless steel bowls. We’d climb wearily into the van, picking off the last few briars and sticks and other debris from hours trampling around in brambles higher than our heads.

If mom had a bit of extra money, she’d stop at the Little Red Barn on the way home, and buy us an ice cream cone. It didn’t make up for picking blackberries, but it sure was delicious! I would lick the ice cream as fast as I could, trying to get every drop of cool sweetness before it dripped and was wasted. The hot summer sun burned down and the wind from the open windows felt hot, not cooling at all. But with no AC, moving air seemed better than still air, somehow.

When we arrived at home, mom carefully washed the berries, and spread them on a clean towel to dry. Then she would put them in bags and into the freezer. They would make many delicious pies all year long.

But she didn’t freeze all of them – she made pie, too. And jam. But the pie was my favorite! We’d have blackberry pie for dessert, Saturday evening, then we would have a slice for breakfast Sunday morning. It was the most delicious thing I ever ate! It tasted like hot sun and sweet summertime and mom’s love.blackberry pie-3

Here is my personal recipe for blackberry pie. Mom never measured, and I don’t either. We add and taste! But just for you, I measured. I measured several times, over several weeks, trying to perfect the taste. I think I have it!

Now, I don’t live in the blackberry mecca of the Midwest, anymore. There aren’t any blackberry bushes out here, that I have found. So, I start with frozen blackberries from the grocery store.

Put them in a kettle, add some water, and let them simmer. You don’t want too much water or you will end up with a lot of sauce and not much fruit. The berries really cook down! Also, I buy Clear Jell from Amazon. You can substitute corn starch, but I do not know the ratio. Here is the kind I buy: (click on photo)

When the berries come to a simmer, add sugar, butter, and lemon juice. Stir occasionally till it boils.

Add the clear jell mixture, and stir quickly because it begins to thicken almost immediately. Bring to a boil then remove from heat. You can fill your crust immediately, or let the filling cool. Either way works.

Tips:
–Cornstarch thickens more as it cools. Clear Jell reaches its full thickening when it boils.

–This recipe is crafted for tame, store-bought blackberries. if you use wild berries, they will definitely need more sugar! They make better pies, in my opinion, but they are much more tart. :) Fresh berries work great, too. 

–This goes well with my Pie Crust Recipe. 😉

Blackberry Pie Recipe
 
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Author:
Serves: 8
Ingredients
  • 1 16 oz bag frozen blackberries (or 3 cups)
  • 1 cup water
  • ⅓ cup sugar
  • 2 TBLS butter
  • juice from ½ lemon (about 2 TBLS)
  • ¼ cup water
  • 2 TBLS clear jell
  • 2 9-inch pie crust
Instructions
  1. Put berries in large saucepan, add water. Bring to a simmer, add sugar, butter, and lemon juice. Simmer till sugar is dissolved, and butter is melted, stirring occasionally.
  2. Mix Clear Jell and ¼ cup water in a cup. Stir with spoon till dissolved.
  3. Taste the blackberry mix to see if it tastes ok. Add more sugar or lemon juice, if needed.
  4. Stir in the clear jell and bring to a boil. Caution! At this point it will bubble and splash, and the filling is quite hot!
  5. Once it is at a boil and the filling is no longer cloudy, remove from heat and let cool. Fill one pie crust and top with second crust. Pinch edges closed, and bake at 350* for 1 hour.

 

Gluten-Free Peanut Blossoms

Welcome to another guest contributor: Mrs. Kauffman. This is my sister, and she runs a gluten-free cooking blog. Her husband is sensitive to gluten, so she cooks gluten-free daily in her home. I am anxious to try this recipe, myself! You can find her blog with more delicious GF recipes right here: Gluten Free Cook Shack

This is possibly the easiest gluten free cookie recipe ever. It only takes four ordinary ingredients. And I’ve had people say they taste better than regular peanut butter cookies. But that is for you to decide and then let me know what you think. 😊

Gather the ingredients.

Gather the ingredients.

You will need:


1 cup peanut butter

1 cup sugar

1 egg

1 tsp. baking soda

These amounts can easily be doubled for a bigger batch.

Mix the soda into the sugar a little. White or brown sugar will work.

Gluten-free Peanut blossoms.
Then dump all ingredients into a bowl and stir thoroughly.

Stir together.

Stir together.

Spoon on to a cookie sheet. Press with fork, if desired.

Gluten-free Peanut Blossoms.
Bake at 350* for approx. 10-12 minutes or until they look just barely done.

Gluten-free Peanut Blossoms

Now the most important part – leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Enjoy fresh or frozen, dunked in milk or however you like to eat them!

Gluten-free Peanut Blossoms

Gluten-Free Peanut Blossoms
 
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Author:
Recipe type: dessert
Serves: 10
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. baking soda
Instructions
  1. These amounts can easily be doubled for a bigger batch.
  2. Mix the soda into the sugar a little. White or brown sugar will work.
  3. Then dump all ingredients into a bowl and stir thoroughly.
  4. Spoon on to a cookie sheet. Press with fork, if desired.
  5. Bake at 350* for approx. 10-12 minutes or until they look just barely done.
  6. Now the most important part - leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

 

Balsamic Chicken Recipe

I don’t know about you, but chicken is one of my top comfort foods! Maybe because I ate a lot of it as a kid – and boy! was my mom ever a good cook! Growing up Amish will do that…

But this Balsamic Chicken Recipe is different than the chicken my mom made. This includes the rich flavors of balsamic vinegar and soy sauce to bring a tastiness to simple baked chicken legs.

 


Easy balsamic chicken recipeI bought a family-sized package of chicken drumsticks on sale, and wanted to make them tasty and yet easy. Right now, I am homeschooling three kids,I have a 3 year old, and an infant!  So,I don’t have much time to peruse cookbooks or experiment. I wanted a new fun flavor, though, so I came up with this simple marinade, and it was an instant hit!

Easy Balsamic Chicken recipeI didn’t take time to let it marinade – it was close to lunch, so I just popped it in the oven right way. But marinating it a few hours would only improve the flavor, I’m thinkin’.

I baked them for most of the time in a normal oven, but the last 30 min or so, I turned on the convection roast feature in my oven, to get the skin crispy and brown. If you don’t have that feature – just turn on broiler for a few minutes – watching closely so it doesn’t burn.

We loved this balsamic chicken recipe – so easy and yummy. Let me know if you liked it!

Balsamic Chicken
 
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Author:
Serves: 6-8 servings
Ingredients
  • One family pack of drumsticks. Or a full 9X13 pan of preferred chicken pieces.
  • 3 TBL soy sauce
  • 3 TBL Balsamic vinegar
  • 1 teaspoon paprika
  • Pinch ground red pepper
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Place chicken in a baking pan. I used a 9X13 cake pan. Chicken shrinks when baked, so squish it in there tight!
  3. Mix sauces and spices together and pour over chicken.
  4. Bake, covered, at 325 for 2 hours.
  5. Optional: broil the last 10 minutes to brown the skin.

 

Zucchini Pie

zucchinipieThe legend of the multiplying zucchini is everywhere… don’t leave your door unlocked in summer, or you will find boxes of zucchini piled high! 😉
Well, if that’s the case for you – I have a recipe that will make you want more!

Zucchini pie.

Yep.


OK, it’s basically pumpkin pie, but who cares? 😀  Zucchini needs used, and here’s a good way to use it, right?

First, you wash the zucchini, and cut it into chunks. Big chunks are fine. If there’s big seeds, maybe scrape them into the trash. No need to peel.
Then you plop them in a big ‘ole kettle, and put some water with them, and let them cook till tender.
Drain off the water, dump them in a blender, and give ’em a whirl. Actually, give them several whirls – you really want the puree smooth.
Then it’s ready to use.

I hope you enjoy this recipe! It is my favorite way of using zucchini, and my family’s favorite way of eating it! :)

Zucchini pie

Zucchini Pie
 
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Author:
Serves: 8 pieces
Ingredients
  • 1 pie crust, unbaked
  • 1 cup zucchini puree
  • 1¼ cup milk
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. cinnamon
  • 1 TBS flour
  • ¼ tsp. cloves (optional)
  • ¼ tsp. nutmeg (optional)
Instructions
  1. Place all ingredients into a blender and blend well.
  2. Pour into a 9 inch pie shell.
  3. Bake at 350* for 1 hour.

 

Cottage Cheese Roll-ups

Cottage Cheese Roll-ups

If you are looking for a cookie that is not too sweet – consider these delightful little roll-ups. Made with a dollop of cottage cheese, they will satisfy your sweet tooth and give a you a nice shot of protein as well. I like to make these for parties because they are really pretty as well as tasty. They include the extra step of rolling them out, then cutting and rolling back up. But they are totally worth it in flavor! Dense and almost chewy – the cottage cheese gives them a delicious flavor and texture.

Country Crock® provided me with the spread to use in this recipe. (I’m participating in a fun Easter baking contest. :) )Cottage Cheese Roll-ups


 

Cottage Cheese Roll-ups
 
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Author:
Serves: 24
Ingredients
  • 2 cups flour
  • 1½ cup small-curd cottage cheese
  • ½ cup Country Crock Original Spread
  • ¼ teaspoon salt
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 2 TBLS milk
  • 1 drop red food coloring (optional)
Instructions
  1. Mix flour and salt in a mixing bowl.
  2. Cut in Country Crock Original Spread with pastry blender.
  3. Stir in cottage cheese gently with a spoon.
  4. Divide into two portions.
  5. Turn one portion onto a floured surface and roll out to ¼ inch thick. Cut into 12 wedges, roll each wedge up - starting with wide end.
  6. Place roll-ups onto an un-greased cookie sheet.
  7. Repeat with second portion of dough.
  8. Bake at 350 for 20-30 minutes, or till edges are golden.
  9. Cool on rack. Drizzle with glaze.
  10. Glaze: Mix powdered sugar, butter, food coloring and vanilla in a bowl. Add milk as needed.

 

 

Copycat Hawaiian Sweet Buttery Rolls

copycat hawaiian buttery rolls Delicious, easy, fluffy

I cannot claim that I have tasted or tried every recipe for dinner rolls in the world – but of all the recipes in the world that I have tried – these are the best! :)


I make them when I cook for the branding crew, I take them to friends, I often just make them when I am in the mood for a delicious, mouthwatering roll! The softness, the buttery goodness… oh my.

The key here is to not over bake. I mean, they cannot be dark brown. If you are one of those people who love a crusty bread – these aren’t your type of roll. These are meant to be baked just till golden – leaving the inside ever so tender, and wonderfully soft.

Copycat Hawaiian Sweet Buttery Rolls
 
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Delicious buttery, sweet dinner rolls!
Author:
Recipe type: Sides
Cuisine: American
Serves: 36
Ingredients
  • 3 cups warm milk
  • 3 TBS yeast
  • ¾ cup sugar
  • 2 sticks butter
  • 3 eggs
  • 1½ cups mashed potatoes
  • 1 TBS salt
  • 8-10 cups flour
Instructions
  1. Mix warm milk, yeast, and sugar.
  2. Add eggs, butter, mashed potatoes, salt and mix.
  3. Add flour, one cup at a time and mix well. No need to knead, just mix well.
  4. Let it rise till doubled in volume.
  5. Divide into 3 parts, and divide each part into 12 rolls.
  6. Shape each portion into a ball - place on baking sheet.
  7. Let rise till nearly doubled.
  8. Bake at 350 till light, golden brown. Approx 20 minutes.
  9. Remove from oven and let cool on baking sheet.
  10. Serve and enjoy!