Friday, March 1, 2013

Blackberry Pie

As promised, here's the Blackberry Pie recipe! This pie is just oh so very very good!  I put a scoop of blackberry ice cream on top and that just made it that much more over the top delicious.  You can find the blackberry ice cream recipe here.  My sister is becoming quite the baker.  Or as I call her "my little baker".  Family is wonderful! You have to come up with interesting nicknames for the ones you love huh!  I think next time she makes it I'll try not to stampede the kitchen like a herd of buffalo with my enthusiasm lol





Blackberry Pie

Ingredients You'll Need:

  • Blackberries, fresh or frozen (2.5 cups for a 9-inch pie)
  • 1.5 cups sugar
  • 2 pie crusts, homemade or prepackaged
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


Directions:
  • Preheat oven to 325 degrees.
  • Put blackberries in a heavy saucepan with sugar, and simmer until the juice and sugar melt together and reach a mild boil.  If it doesn't look like the juice is coming out don't be afraid to press down on them a little bit.  This'll roughly take 10-15 minutes. 
  • Mix two tablespoonfuls of cornstarch in a 1/4 cup of cold water until it is completely melted. Stir the cornstarch mixture into the boiling blackberries, stirring constantly, while continuing to cook on low heat until the blackberry filling thickens.
  • Bake your pre-made pie crust about nine or ten minutes in a 325 degree oven, until lightly browned.  I have a really great pie crust recipe, but haven't had the chance to put it up.  More often than not I do lean toward pre-made pie crusts simply to save a little time.  The pie crust pictured however; is homemade.
  • Remove the pie crust from the oven, and spoon the blackberry mixture into it, filling to about one fourth inch from the top.  Roll another pie crust over the top of the berry mixture, crimping the edges all the way around to form a seal. Pierce the top crust with a fork, take a little melted butter and brush it on the crust, and sprinkle it with sugar.
  • Place the pie in an oven preheated to 325 degrees, and cook until the top crust is golden brown, about 25 minutes.  
 Remove from the oven, and let cool for the filling to firm up.  About 30 minutes should do it.  Try to be patient, I assure you, the wait will be worth it =)

Tuesday, February 26, 2013

Cheesy Bacon & Rice

Who likes Bacon? /Raises Hand!  Who likes cheese? /Raised hand again!  Yup, that's me.  And I think the combination of the two is just perfect!  This makes an excellent dinner.  And it's relatively fast to make! Just pop on your rice cooker and right before it's finished start cooking the rest up.  Easy as 1, 2, 3!  





Cheesy Bacon & Rice

Adapted from a recipe found on PickyPalate
Makes 4-6 servings

Ingredients You'll Need:


  • 8 pieces bacon
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups chicken broth
  • 1 1/2 cups shredded cheddar cheddar cheese
  • 2 tablespoons Hot Sauce
  • 2 cups cooked shredded chicken
  • 4 cups steamed short grain white rice
  • 1 cup shredded mild cheddar cheese


Directions:


  • Cook the bacon in a medium pan, drain and set aside. Reserve the bacon drippings.
  • In a medium saucepan, place the butter and once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside.
  • Preheat Oven to 375 degrees F.
  • Place reserved bacon back into medium pan.  Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. 
  • Place in a 8 x10 casserole dish and bake at 375 degrees F for 10 minutes or until cheese is melted.




I love the flavor of this rice.  It has the bacony flavor of the drippings with a kapow after taste of the hot sauce.  If you don't feel it's hot enough, put in more hot sauce. ;)

Monday, February 25, 2013

Blackberry Ice Cream

Ahhh, is there anything like ice cream on a cold day?   You're already cold and wrapped in a afghan and just taking a bite makes you snuggle deeper.  I love it!  I've been working on a bunch of different kinds of ice cream that you can make at home and this is one of my favorites.  It like eating blackberry pie.  And who doesn't like pie? Speaking of pie.  My sister made this TO DIE FOR blackberry pie and we put a scoop of this ice cream on top.  It's sooo stinkin' good! I'll be sharing that recipe with you later in the week =)




Blackberry Ice Cream

Ingredients You'll Need:

  • 2 cups blackberry juice
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon cinnamon
  • 1 cup sugar
  • 1/4 teaspoon cornstarch
  • 1 14 ounce can sweetened condensed milk 
  • 16 ounces heavy whipping cream



Direction:

  • Combine blackberry juice, lemon juice, cinnamon, sugar, and cornstarch in a medium sauce pan and bring to a boil, stirring often.  Set aside.  Cool and refrigerate until completely cold.
  • Once the blackberry mixture is cool, put heavy whipping cream in a mixer and beat until peaks begin to form.  In a separate large bowl combine condensed milk and blackberry juice.  Fold in heavy whipping cream.
  • Place in a 64 ounce container and freeze overnight.  This makes about 8 cups of ice cream.  I use an old 64 ounce ice cream container and it fills it up to the brim.  


Enjoy, and close your eyes, thinking happy thoughts while you snuggle in front of the fire.


Link Parties Share to:  Hearthfelt Hopes

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