Showing posts with label blueberry. Show all posts
Showing posts with label blueberry. Show all posts

Wednesday, July 17, 2019

Peachy Blueberry Hand Pies / #BlueberryWeek

Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies! 

Don't forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of  incredible recipes to check out!

Peachy Blueberry Hand Pies 
(makes 8-10 hand pies)
(printable recipe at end of page)

1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon  Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2" Circle Cookie Cutter 
1/4 cup sugar for sprinkling on top 


Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together. 
Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles.  I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like! 

Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
 Place the filling into the middle of the dough.
Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.

 Enjoy!



Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!



Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe!


Blueberry Week Recipes

 Breakfast
Drinks & Appetizers
Dinner
Dessert



Peachy Blueberry Hand Pies

Yield: 8-10 Pies
Author:

ingredients:

  • 1 pint Fresh Blueberries
  • 2 pounds Fresh Peaches
  • 1/2 of a medium lemon, juiced
  • 1/4 teaspoon Vanilla
  • 1/4 cup light Brown Sugar
  • 1 tablespoon Cornstarch
  • 2 tablespoons Butter, melted
  • 1 box pre-made Pie Crust Dough
  • 1 3 1/2" Circle Cookie Cutter
  • 1/4 cup sugar for sprinkling on top

instructions:

How to cook Peachy Blueberry Hand Pies

  1. Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
  2. Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
  3. Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
  4. Place the filling into the middle of the dough.
  5. Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
  6. You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
  7. Enjoy!
dessert, pie, blueberry, hand pies, peaches
desserts, pies
Created using The Recipes Generator

Sunday, June 16, 2019

Shortcake Bar / #OurFamilyTable

Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?
  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  


Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 
 Add the sugar, a little at a time, and beat for 5-7 minutes.
 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 
 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 
 Make a well in the center of your mix and add the buttermilk and lemon peel. 
 Stir together until the dough clings together.
 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
Red, White and Blue Shortcake


Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 





Patriotic Party Ideas








Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar
  • Shortcake Biscuit
  • 2 cups Flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 3/4 cup Buttermilk
  • 1 teaspoon finely shredded Lemon Peel
  • Pound Cake
  • 1 1/2 cup Butter, softened
  • 8 oz. Cream Cheese, softened
  • 3 cups Sugar
  • 6 large Eggs
  • 1 1/2 teaspoons Vanilla
  • 3 cups Flour
  • 1/8 teaspoon Salt
  • Whipped Cream
  • 2/3 cup Whipping Cream
  • 8 ounces Mascarpone Cheese, softened
  • 2/3 cup sifted Confectioner's Sugar
  • 1 teaspoon finely shredded lemon peel
  • Everything Else
  • 6 cups Fresh Strawberries, sliced
  • 3 cups Fresh Blueberries
  • Shredded or chopped Chocolate
  • Sprinkles
  • Fresh Milk
  • Serving Dishes
  • Silverware
  • Plates
  • Napkins
  • Tongs
  • To Go Containers

instructions:

How to cook Shortcake Bar

  1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
  2. Add the sugar, a little at a time, and beat for 5-7 minutes.
  3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
  4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
  5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
  6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
  7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
  8. Make a well in the center of your mix and add the buttermilk and lemon peel.
  9. Stir together until the dough clings together.
  10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
  11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
  12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,
desserts, fresh fruits, party food
Created using The Recipes Generator






 
 

Monday, June 25, 2012

American Pie!

Around here, no picnic or holiday celebration is complete without a pie! When you think about it, there are a lot of different types of pie to choose from. You can go traditional with mile high apple pie with a crust topping, you could pick a lemon meringue pie with just a bottom crust, or what about a refrigerator type pie, made with jello and cool whip, or even a Boston Cream Pie! :) The list can go on for quite some time!
Well, no matter what type of pie you make, I am sure it will be devoured by the lucky recipients. So, here's an American Pie, baked to please, for the 4th of July!
Blueberry and Cherry American Pie!
Cherries
4 cups washed and pitted Fresh Cherries
1-1 1/2 cups Sugar
4 tablespoon Corn Starch
1/8 tablespoon Almond Extract

Blueberries
2 cups washed Blueberries
1/2 cup Sugar
2 tablespoon Corn Starch

Pie Crust
1 1/3 cups Flour
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
6 tablespoons cold, unsalted Butter, cut into bits
Put all of your ingredients together, and then
toss into a food processor. If you don't have a
food processor available, you can use a fork.
Begin by mixing everything together with the fork,
incorporating the butter, and letting it become dough.
If you are using the food processor,
 pulse until mix comes together.
 To test it, put some on your
fingers and pinch. You want it to stick together. If it does not come
together, add small amounts of water and then pulse until it
does come together. Put your dough into a round ball,
and then divide in half.
Wrap each half in plastic wrap and set aside.
Preheat your oven to 350 degrees.
Wash ....
 and pit your cherries.
Place your cherries in a pot over low heat. Cover the pot.
Keep checking the pot for the cherry juice to release into the pot.
It may take 5-10 minutes.
In a small bowl, mix together the sugar and corn starch.
Once the cherries have released their juice, take the pot off
of the heat. Mix the sugar and corn starch mix into the cherries.
Add your almond extract.
Return the pot to the stove and cook on low until it thickens,
stirring often. Once it thickens, remove pot from the
heat and allow it to cool.
Make the blueberry filling the same way as you made the
cherry filling. The amount of ingredients are different, and
you don't add almond extract, but the technique is the same.
Roll out 1 piece of  dough between 2 pieces of
parchment paper.
Transfer that piece to your pie plate.
Trim around the dough with a paring knife.
Make the dough even with the top edge of your pan.
Roll your second ball of dough out
between parchment paper.This is your top piece.
Fill your pie pan with the cherry filling all around the edge.
Place blueberry topping in the center.
Fill both toppings to the top of your pie pan.

Cut a star out of the top pie dough.
Place the dough on top of the fillings
and brush melted butter over the dough.
Lightly sprinkle the dough with sugar.
Crimp the edges of your pie with a fork.
Bake your pie at 350 degrees for 20-25 minutes.
Remove your pie from the oven,
and top with whipped cream,
which we made when we made another pie!

Thanks for joining me today!

Stop by tomorrow for Day 6 of
15 Days of Red, White and Blue!

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