Summer Berry Pie

This pie is amazing!!!  It tastes like the essense of berries!  Definitely best with freshly picked berries. Makes one 9-inch pie.  Adapted from Cooks Illustrated July 2003.

INGREDIENTS
Graham Cracker Crust
9 graham crackers , broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter , melted and warm

Berry Filling
2 cups fresh raspberries (about 9 ounces)
2 cups fresh blackberries (about 11 ounces)
2 cups fresh blueberries (about 10 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
3 tablespoons cornstarch
1/8 teaspoon table salt
1 tablespoon lemon juice from 1 lemon
2 tablespoons red currant jelly (seedless)

Whipped Cream
1 1/2 cups heavy cream (cold)
1 1/2 tablespoon granulated sugar
1 1/2 teaspoon vanilla extract

INSTRUCTIONS
1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees.
2. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and combine. Then add warm melted butter in steady stream; stirring until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup to help pack down and mold crumbs to the pie plate. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

3. FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
4. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
5. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).  (Note: We found it tasted better when it had chilled at least 5 hours, but best eaten the same day so plan accordingly).

6. FOR THE WHIPPED CREAM: Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
7. Cut pie into wedges and serve with whipped cream.

Autumn Pear Salad

I look forward for perfectly ripe pears every late summer into fall just so I can make this salad!

Ingredients:

Dressing:

5 T olive oil

2 T Balsamic vinegar

1 t honey

1 t Dijon mustard

1 T chopped green onions

salt and freshly ground pepper
  

Salad:

1/2 head green leaf lettuce, washed and torn

1/2 head red leaf lettuce, washed and torn

2 ripe pears, thinly sliced

2 ounces Asiago cheese, shaved with vegetable peeler or grated

1/2 cup unsalted chasews, toasted

Directions:

Mix dressing ingredients in a jar, shake well and refrigerate.

In salad bowl, combine greens and 3/4 of the dressing.  Arrange pears, cheese, and cashews on top and drizzle on the remaining dressing.

Notes:  I have used baby spinach with green leaf lettuce and thought it tasted good too.  Also spring mixes would be okay with this salad.  I would steer away from Romaine lettuce though.  Also I preferred the salad with only about half of the suggested dressing.  I've toasted the cashews usually, but if I don't have time it still tastes good.  Unsalted cashews can also be hard to find (and/or expensive) so I think the lightly salted ones work great.  And if you don't have time to make the dressing, Newman's Own Light Balsamic Vinegarette works well.  I just added chopped green onions to that.  

Nadia's Mandarin-Almond Salad

From Favorites and Nadia Richards.


SALAD
1/4 cup slivered almonds
1 tablespoon sugar

1 head green leaf lettuce
1 head iceberg lettuce (or another green if desired)
1 cup finely chopped celery
3 green onions, chopped
1 (11oz) can mandarin oranges, drained

DRESSING
1 teaspoon salt
2 tablespoons vinegar
2 tablespoons sugar
1/4 cup vegetable oil
1 tablespoon fresh parsley, chopped (or 1/2 t dried)
dash of pepper
dash of Tabasco

Carmelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned.  Cool on waxed paper and break into small pieces; set aside.  Combine ingredients for dressing and mix well.  Tear lettuce into bite-size pieces and combine with celery, green onions, and mandarin oranges.  Toss with dressing and sprinkle with sugared almonds.

Note:  when in season, pears are a tasty addition too.

Orange and Romaine Toss

from Favorites


SALAD
1 head romaine lettuce, rinsed and torn
3 kiwis, peeled and sliced
1 (11oz) can mandarin oranges, drained
1/2 red onion, thinly sliced
croutons
1/3 cup halved pecans, toasted
3 ounces Bleu cheese, crumbled

DRESSING
1/2 cup olive oil
1/2 cup lime juice
3 tablespoons red wine or apple cider vinegar
3 tablespoons orange marmalade (or orange juice)
salt and fresh ground pepper to taste

Combine lettuce, kiwi, oranges, and red onion in a large salad bowl.  Combine dressing ingredients in a jar and shake well.  Toss the salad with the dressing just before serving and top with croutons, nuts, and Bleu cheese.  (Note I prefer to toss the salad with only half the dressing and then people can add more to taste if desired).

Baking Powder Biscuits

If I don't have buttermilk, then these are my next favorite biscuits. Tall, fluffy, flaky, and great with jam they're a bit lighter then buttermilk biscuits.

Time: 10 minutes prep, 12-15 minutes baking
Makes 8-12 biscuits

Ingredients
• ¼ cup shortening
• 2 cups flour
• 3 t baking powder
• 1 t salt
• ¾ cup milk

1. Pre-heat oven to 450ºF.
2. Cut shortening into flour, baking powder, and salt using a pastry blender or 2 knives cut in until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl. (Note: dough will be soft and sticky).
3. Then turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½-¾ inch thick Cut with floured 2½ inch round cutter (or used a glass). Place on ungreased cookie sheet about 1 inch apart.
4. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.

Buttermilk Biscuits

These are my all-time favorite biscuits.   I like them with Crisco, making the biscuits very tender and flaky.  However for a bit denser biscuit with a nice buttery flavor, butter is also great.  Usually I end up using a little of each.  Perfect with a dinner of oven fried chicken, corn, and watermelon or served as a breakfast-for-dinner side. 


Time: 15 minutes prep, 12-15 minutes baking
Makes: about 6-10 biscuits

INGREDIENTS
• 2 cups flour
1 T baking powder
• ¾ t salt
• ½ t baking soda
• 5-6 T Crisco or chilled butter  (or a combination, I like to do 3T of each)
• 1 cup buttermilk*
*(You can use 1 cup of regular milk with 1 T of vinegar added, let it sit for 5-10 minutes to sour or use powdered buttermilk. The amount of liquid also depends upon the humidity. So add it a little at a time. The dough should not be too sticky to handle.  I've also used powdered buttermilk in a pinch with acceptable results.  I do find I use less liquid usually with the substituted buttermilk).

1. Pre-heat oven to 425ºF.
2. In a large bowl stir flour, baking powder, salt, and baking soda with a fork.
3. Then using a pastry blender or 2 knives cut in the shortening/butter until coarse crumbs form.
4. Add the buttermilk gradually, tossing with a fork until dough forms. You may not need all the buttermilk, you want to add just enough so it sticks together and is not too sticky. Take care also not to over handle the dough.
5. Put dough on a lightly floured surface. Knead lightly a few times until smooth. Do not overmix. (Dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
6. Pat the dough about 1-1½ inches thick. Then use a biscuit cutter or a glass dipped in flour to cut out biscuits. Gather trimmings and repeat.
7. Place the biscuits about 2 inches apart on an ungreased baking sheet. Bake 12-15 minutes or until golden brown.

Strawberry Shortcakes and Cream

This is the perfect biscuit for strawberry shortcake--light, buttery, with just the right amount of sweetness.

INGREDIENTS
BERRIES:
3 pints fresh strawberries , hulled; 1 pint crushed with potato masher or fork, 2 pints quartered
6 tablespoons granulated sugar

BISCUITS:
2 cups bleached all-purpose flour , plus more for work surface and biscuit cutter
1/2 teaspoon table salt
1 tablespoon baking powder
3 tablespoons granulated sugar
2 tablespoons granulated sugar for sprinkling
1 stick unsalted butter (8 tablespoons), frozen
1 egg , beaten
1/2 cup half-and-half
1 tablespoon half-and-half
1 egg white , lightly beaten

CREAM:
1 cup heavy cream , chilled
1 tablespoon granulated sugar
1 teaspoon vanilla extract

INSTRUCTIONS
BERRIES:
Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).

BISCUITS:
1. Adjust oven rack to lower middle position; heat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients or cut butter into tiny pieces. Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour.

2. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

3. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. (You can use scraps and make 1-2 more biscuits, though they will not be as smooth in appearance). Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

CREAM:
Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency.

TO SERVE:
Split each cake crosswise; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.  Serves 6-8.  Adapted from Cooks Illustrated May 1997.

Icebox Cake

This cake is soooooooo yummy and so easy.  I can't believe I haven't posted it yet.  But when I came across this mint version (that we're now dying to try) it reminded me about one of our favorite easy desserts.  The wafers transform into amazing wispy thin cake layers as it sits overnight!  From Smitten Kitchen.

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies [or, make your own!]
Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings.

Roasted Bacon Wrapped Asparagus

I never used to like asparagus until I roasted it...the bacon bastes it while it cooks making it extra delicious.

INGREDIENTS:
30 medium asparagus stalks, trimmed
5 slices peppered bacon, cut in half
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Preheat oven to 425 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes. Adapted from Martha Stewart.

Note: I've never tried it but it seems that you can also make this on the grill. Place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

Whole Wheat Chocolate Chip Cookies

The cookies honestly don't taste like they are made with 100% whole wheat flour.  They are soft on the inside with just the perfect amount of crispiness around the edges.   And they freeze great--just pull them out when you need some and thaw for 15 minutes.  Makes about 4 dozen cookies.  From Mel's Kitchen Cafe.

INGREDIENTS
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats)
2 ½ cups semisweet chocolate chips


Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.  Let cool on pans for an additional two minutes then remove and cool completely on a wire rack.

Crispy Garlic Bread

12 tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. After they are firm, transfer the slices to a freezer ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown on the first side, about 7-9 minutes. Flip and bake until golden brown on the second side, 5-7 minutes more. Serve.

Note: To serve the bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 7 minutes then flip and bake 4 more minutes on the second side.

Tuxedo Salad

This is a delicious entree salad recipe.  Baldy actually requests it all the time!   He can't get enough of the marinated pasta mixed with some of his favorite salad ingredients (craisins, nuts, spinach).  It makes a very large salad, so you may want to half the recipe or share it.  It's a yummy, portable meal to take-in to someone accompanied with a fresh loaf of bread and fruit.  And most of the work you do ahead of time so dinner comes together very quickly.  From Miquelle Mickelsen.


DRESSING INGREDIENTS:
1 cup vegetable oil
2/3 cup Teriyaki Sauce
6 T sugar
2/3 cup apple cider vinegar
1/2 t salt
1/2 t pepper

SALAD INGREDIENTS:
16 oz bowtie pasta, cooked according to package directions
10 oz baby spinach
6 oz craisins
2 cans (11oz each) mandarin orange segments, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 cans (8oz) water chestnuts, drained (we usually omit these)
2-3 Teriyaki chicken breasts, cooked and cut into cubes*

Cook the pasta according to package directions.  While its cooking mix the dressing ingredients.  Drain the pasta and pour the dressing over the pasta in a bowl, cover and put in the fridge, the night before (or at least several hours before) serving so that the pasta can soak it up.

Before serving toss all the salad ingredients together.



*Teriyaki Chicken--many people can find pre-cooked teriyaki flavored chicken breasts at Costco in the freezer section.  Just warm them the night before, chop them up, store in the fridge overnight, and add to the salad right before serving.  You can also make your own Teriyaki chicken breasts by marinating them.

Teriyaki Chicken Marinade
2.5 pounds chicken breasts (2 large or 3 smaller)
2/3 cup teriyaki sauce
2T soy sauce
2T sugar
1 clove garlic, minced
1 teaspoon fresh ginger root,
2 T lemon juice

Marinate chicken at least one hour.  Place chicken and sauce in a square pyrex baking dish.  Bake at 325 degrees turning every 20 minutes for one hour, until internal temperature of the chicken reaches 165 degrees or it's fork tender, about an hour.

Lemon Freeze

This recipe is from my mother-in-law. She often made it as the perfect cool and creamy dessert for summer barbecues.

LEMON FREEZE:

1 half gallon of vanilla ice-cream

1 (12oz) can of frozen concentrate lemonade

2 pre-packaged 9-inch graham cracker crusts or make your own* (you can also make a 9x13 graham cracker crust, doubling a 9-inch pie crust)

TOPPINGS:

fruit--you can use a can of cherry pie filling, fresh or frozen berries (sweetened with a little sugar), thawed frozen berries in syrup, etc.

fresh cream or cool whip

1. Let the ice-cream soften a bit and mix the ice-cream and frozen lemonade until well blended. I usually use my stand mixer and the paddle attachment on low.

2. Spread the lemon freeze into the pie crusts, dividing equally between the two crusts. (Note you can make this in a 9x13 pan and serve it cut into dessert bars. This recipe makes one 9x13 pan).

3. Cover with wax paper and aluminum foil or the inverted lid of the prepackaged pie crusts. Freeze until firm at least several hours. Can stay frozen for up to about a month.

4. Before serving, let sit for a few minutes to soften slightly. Top with fruit, and whipped cream as desired.