Old Glory Pie Filling
(makes one 9" pie - approx 1 quart) Ingredients: 3 Cups Cherries 1 Cup Blueberries 1 Cup Sugar 1 tsp vanilla extract (or vanilla bean paste) 1/4 tsp almond extract 1/4 cup tapioca flour (use cook type *clear jel if canning 1/4 cup +1 Tbs & 1 1/3 cold water) 1 Tbs + 1 tsp Bottled lemon juice Directions: Place cleaned berries in pot (cherries should be pitted and stemmed) and let cook 10-15 mins until juices are released. Stir together 1/4 *tapioca flour and 1 cup sugar and add to hot berries. Lower heat and stir in 1/4 tsp almond extract, 1 tsp vanilla bean paste or extract. Cook & stir for approx. 2-3 minutes, until thickened. Remove from heat and let cool, use as pie filling. Bakes One 9-inch pie. Bake at fruit pie at 375 for 50 mins. or until top is golden brown. Want to Waterbath "Can" your Pie Filling? follow the attached link provided by NCHFP: http://nchfp.uga.edu/how/can_02/can_pie/cherry_filling.html Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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Who can resist fresh baked goods? not me... I love these quick and easy 'biscuits' - I think you will too!
you can fold in any berry really...and change up the zest from lemon to orange or even - lime! Blueberry Lemon Biscuits {with vanilla bean glaze} Ingredients: Biscuit Dough 2 cups flour 1 cup cold milk 1⁄3 cup sugar 5 Tablespoons butter 4 teaspoons baking powder 1 teaspoon salt 4-6 ounces blueberries 2 teaspoons lemon zest Glaze 1 cup powdered sugar 1⁄8 cup water 1 teaspoon vanilla bean paste 1⁄2 teaspoon lemon juice Directions: Plan Ahead: before baking - place butter in freezer at least 2 hours ahead of making dough. Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a large bowl. Sift that dry ingredient mix before proceeding to next step. Add cold milk into the sifted dry ingredients and mix. Once the dough begins to form - grate the frozen butter evenly over dough. Fold dough, and knead until all butter is spread evenly throughout dough. Take blueberries and lemon zest and fold into dough gently. With floured hands and a large spoon, drop biscuit sized dough balls into a parchment lined cookie sheet and slightly pat into a biscuit shape. Bake in oven for 9-12 minutes. Melt 1 tablespoon butter in the microwave, and brush tops of finished biscuits. When the biscuits are cooled slightly, mix the glaze ingredients in a bowl, and drizzle over biscuits. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Blueberry & Sour Cream Loaf
*recipe makes ONE- 9x5 inch loaf Ingredients: 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts or pecans, *optional 1 cup blueberries (thawed, if frozen) demerara sugar or powdered sugar for sprinkling/topping, *optional Directions: Preheat oven to 350. Grease One 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla and mix well. In a separate bowl, sift together the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, *nuts and blueberries. Spread evenly into the prepared pan. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Recipe and Photo by: Diane Baker for Canning and Cooking at Home Blueberry-Ricotta Cake Ingredients: Nonstick vegetable oil spray 1½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1½ cups ricotta ½ teaspoon vanilla extract or vanilla bean paste ½ cup (1 stick) unsalted butter, melted 1 cup blueberries Directions: Preheat oven to 350°. Line a 9”-diameter spring-form pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before un-molding. I added candied orange peels as a garnish. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature. Want to make candied citrus peels click my link: http://www.canningandcookingathome.com/dianes-food-blog/candied-orange-peels Recipe Adapted from: Alison Roman for Bon Appetite Photos by: Diane Baker for Canning and Cooking at Home Blueberry Pancakes Pancakes: 1 cup flour 1 teaspoon salt 1 teaspoon baking soda 1 egg 1 1/8 cups buttermilk 1/4 tsp vanilla bean paste or 1/2 tsp vanilla extract 2 tablespoons butter, melted 1/2 small carton of blueberries, fresh Beat egg and milk together in bowl, add remaining ingredients and mix well but, leave a bit lumpy & spongy, fold in blueberries. Heat pan or griddle with a light coating of oil, until a drop of water dances when added to surface. I use a ladle to drop batter onto pan/griddle. When bubbles form and start to pop on the surface of the pancake batter, flip and cook other side. I keep my pancakes warm in a 170 oven using an oven-proof dish while other pancakes are being made. When the last pancakes are being finished up - place syrup into a microwave safe container and warm . Serve over pancakes.... ***Diane Tips: *Tip: Microwave your maple syrup in a serving cup (25 seconds or so) and serve warm syrup with your pancakes. *Tip: Warm serving dishes in the oven while pancakes are being made. Keeps your food hotter - longer. Recipe Adapted from: Stonewall Kitchen Photos by: Diane Baker for Canning and Cooking at Home |