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!
One, I like to knead my own bread. Two, I like the smell of yeast rising and you can’t smell that in a machine. Three, they will fail on you. The last one is probably not true all of the time, but yesterday it was. I was trying to make the cheese bread recipe from my 4H book and it is a bread machine recipe. I assembled all of the ingredients together and put them in the machine. Then I closed the lid and pushed the magic start button. An hour later I checked it when the check timer went off. Guess what? The paddle on the bottom was not working and the bread was not mixed at all. So I started it back up again. Well, not mxing right the first time made for a squat loaf. I wouldn’t reccomend this recipe as it has an off taste. Not quite like bread but not like cheese, either. Only a few more 4H recipes to go!
Bread Machine Cheese Bread
For a 1 lb. Loaf
3/4 cup water
3/4 teaspoon salt
2 cups bread flour
1/4 cup grated Parmesean cheese
1 1/2 tablespoons instant dry milk
1 1/2 tablespoons ssugar
1 1/2 teaspoons bread machine yeast
Combine ingredients according to the manufacturer’s instructions, adding cheese with the flour. Process on the basic white bread setting, normal to medium color.