I haven’t been on here in awhile. A really long while. Never the less, I am back. Who knows for how long, but that is the future. Now is now. I changed the name of this blog becuase I haven’t been doing as much baking as creating and crafting. My lastest kick is freezer paper screen printing. Basically, you cut a stencil out of freezer paper, iron it onto a cloth item and paint over it with fabirc paint.So far, I have done a shirt with words, a French squirrel and am working on a circus elephant. I don’t really feel like writing more because I’m currently doing NaNoWriMo and am trying to write a 50,000 word novel by the end of the month. Fun stuff, actually, it really is fun. Oh well, here’s some pictures of my French squirrel shirt. I might start taking requests to make them and sell them for people. Who knows? See you later!
This is not even remotely about food. Aside from cooking and baking, I enjoy crafting. Within the wide field of crafting, I like to make unique jewelry. I made the pieces pictured here using plastic bags. To get some of the pieces that I made off of my hands, I am going to sell them in an open air art fair/sale. Wish me luck! I’ll soon be baking more to ready for the county fair, which makes me so happy!
Well, you know how about three hours ago I said I had no idea what I was going to make next? I figured it out; I was really bored and then I remembered that we had some frozen fruit in the freezer. I had wanted to make a rhubarb pie with rhubarb from our garden, but since last time I made one nobody ate it, I decided not to. Instead, I made a blueberry peach pie. I didn’t really have a recipe for the filling, just some basic guidelines, but it turned out well. For the crust I made a shortbread cookie type crust and then crumbled some on top of the pie. The amount of filling I had was to much for the pie pan, so I topped the leftovers with an oatmeal sugar crumble mixture. The color of the filling is like an amathyst and looks pretty speckled with the crumble. I think I am done baking for today, but you never know!
Frozen Blueberry Peach Pie
Based loosly off a recipe from The Joy of Cooking
2 cups frozen blueberries
2 1/2 cups frozen peaches
2/3-1 cup sugar
3 1/2 tablspoons cornstarch
In a large saucepan, heat the fruit with the sugar until it begins to lightly bubble. Add liquid if neccessary to prevent from burning. Add the cornstach and stir in until it dissolves. Leave on low heat sirring occasionaly while you make the crust.
Short Bread Crust
1 1/2 cups flour
1/3 cups sugar
Pinch of salt
8 tablespoons butter cut into 8 pieces and slightly softened
2 egg yolks
In a bowl, whisk together the flour sugar and salt. Cut in the butter until it resembles large crumbs. With the back of a spatula mix in 1 egg yolk until the crust holds together. Hold back 2 tablespoons of dough for the crumble. Pat into a 9 inch pie tin that has had the bottom greased and floured. Prick holes in the bottom of the crust and bake for18-20 minutes at 400F. Brush the second egg yolk on the bottom of the crust and bake for 3 minutes.
Add the filling and crumble the remaining crust on the top. Bake at 350F for 12-15 minutes longer or until the topping is cooked. Cool and enjoy!