Sunday, July 12, 2009

Boysenberry Cobbler

You could use any kind of berries for this. The crust is cakier than other cobbler recipes that might just use a pie crust for the top. But I really enjoyed the texture and flavor of the batter. Eric helped put all the ingredients together while I sat at the dinner table and simply supervised. So, you could have the kids help with this one!

2 pints fresh blackberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 dash salt
2 tablespoons butter or margarine, softened

1/2 cup unsifted flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or margarine, softened
1 egg, slightly beaten
Light cream, whipped or ice cream


Gently wash berries; drain well. Place in large bowl; sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt. Add to berries; toss lightly to combine. Turn into an 8x8x2 inch baking dish. Dot top with 2 Tablespoons butter.

Preheat oven to 375 F.

Make batter: In medium bowl, combine all batter ingredients; beat with wooden spoon until smooth. Drop in portions over filling, spacing evenly. Batter will spread during baking. Bake 35 minutes, or until fruit is tender and crust is golden. Serve warm with cream or ice cream.

Friday, July 10, 2009

Lemony Hummus

I made this back in May I think and realized I never posted the recipe. It's delicious!

3 tablespoons fresh lemon juice
3 tablespoons water
2 tablespoons tahini (sesame seed paste)
1 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

To prepare hummus, combine first 8 ingredients in a food processor; process until smooth.

Thursday, July 02, 2009

Berry Rhubarb Pie

This is the BEST PIE i have ever made!!
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
1.To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
2.To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
3.Preheat oven to 400 degrees F (200 degrees C).
4.Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
5.Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.comPrinted from 7/2/2009

Wednesday, July 01, 2009

Best Cherry Cobbler

Our neighbor's pie cherry tree is happily producing, and we have been the lucky recipients of now 4 pounds of fresh cherries. They have been put immediately to good use in this cherry cobbler. I've spent some significant time at the table pitting the cherries the old fashioned way with a bobby pin, since we don't have a cherry-pitter.

I love the cinnamon in this recipe. I think it adds a warmth and depth to the flavor of the pie/cobbler.

Delicious Fresh Cherry Cobbler (because I don't like pies)
* 1 Pie crust (homemade or store bought)
* 4 1/4 cups fresh cherries, pitted with stems removed
* 1 1/4 cup sugar, more if cherries are very tart
* 1/2 cup flour
* 1/2 teaspoon ground cinnamon
* 1 teaspoon almond extract
* 2 Tablespoons butter, cut in small pieces
* 1 Tablespoon milk or cream for brushing the top
* 1 Tablespoon sugar for dusting


1. Preheat oven to 400 degrees F.
2. Roll out the pie crust to 1/8 inch thick on floured surface. Fold in half and set aside.

3. In a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon and almond extract.
4. Pour into square baking dish (9x9) and dot with butter.

5. Unfold the crust and place over the top of the cherry mixture. Fold the edges of the top crust over and flute according to your own preferences. You can also use a fork to press the crusts together or make a lattice top.
6. Brush the top of the pie with milk or cream and sprinkle with sugar.

7. Cut 5-6 small vent holes in the top crust.
8. Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil.
9. Cherry Pie cuts better with cleaner edges if it is allowed to cool completely, but it can be eaten warm too.
10. Cherry Pie à la mode! Top with your favorite ice cream or fresh sweetened whipped cream.
11. Refrigerate any leftovers.

Mom's Pie Crust:
1 c flour
1/3 c heaping crisco
1/2 tsp salt
2 tbspn ice water

combine flour, crisco, and salt with a pastry cutter until crumbly. Add the ice water and cut in with a fork or knife until dough is lumpy and follows fork around the bowl. if it is not lumpy enough add more ice water 1/2 tsp at a time. (I think this is why women used to get famous for their pie crust. It's a totally ambiguous recipe- " cut in the ice water until lumpy"....what's lumpy? or too lumpy? or not lumpy enough? that's where you just have to be taught by a master mind i suppose and actually see the lumpiness of the recipe. good luck )

roll dough out with rolling pin on floured surface until 1/8 inch thick. makes one 9 inch pie crust.