Tag Archives: pie

Freezer Pie

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!

~thechildcooks

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!

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Filed under Pie, Sweet

A Good Idea

Ok, so you know when you get an idea for changing a recipe or creating a new one. And it just sounds so very good in your head and as you make it things are just great. Well, that does not always happen, as most of us know, but today it did. Yesterday I made a simple apple cobbler because my mom bought too many apples at the store for baking and it was getting time to use them or loose them. Today I was thinking about how i could incorporate them into something like an apple pie but without the hassle of a crust(don’t get me wrong, I love making a good pie crust, but sometimes time and kitchen space does not allow for it). I was thinking about how a few weeks back I made these snickerdoodle blondies and then it hit me. Take the topping and cook it with apples and then sandwich that between the blondie layers. I was slightly apprehensive as I was looking at my creation as it was baking, but once it came out and I tasted it all doubts were gone. This is a really easy and yummy snack on the go and is similar to a blondie, but has a slightly snack cakeish look. The only problem that I really had was spreading the cookies in the pan because the dough was slightly sticky. I will probably be making some banana bread or sourdough sometime this week. See you then fellow bakers!

~thechildcooks

Apple Pie Blondies

Adapted from the Brown Eyed Baker’s Snickerdoodle Blondies

4 cups of baking apples, peeled and chopped

2-2/3 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

2 cups packed brown sugar

1 cup (8 ounces) unsalted butter, at room temperature

2 eggs

1 tablespoon vanilla extract

2 tablespoons granulated sugar

2 teaspoons cinnamon

For the apples:

1. Mix granulated sugar, 2 teaspoons of cinnamon and 2 tablespoons of apple juice and apples in a saucepan.

2. Cook until soft over medium heat for about five minutes.

For the blondies:

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread half the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Top with apple mixture and cover evenly with remaining dough.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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Filed under Cookies, Pie, Sweet

Steaming My Buns

Steamed buns for the "Bun Mountain",...

Image via Wikipedia

No, I did not go to a sauna. The bun in question are the light, fluffy, awesome and all-around yummy Chinese steamed buns(or Mantou     饅頭). I had seen recipes for them before and thought to myself that there was no way for me to make them and why would I be making them in the first place? I had never had them before and thought that they were only a savory application. That being said, ehrn I went to a local Chinese place I did not take one becuase I thought it would be filled wiht meat. To my surprise, when I went there again today, it was filled with a sweet yellow paste. It was so good and my sister and myself really enjoyed them. So much in fact, that I decided to see if I could make them at home. I remembered the recipes that I had seen and checked some of them out. The first one that I found used a bread machine. That one was out. The next one made eight rolls with 4 cups of flour. That one was out because, well that sounded like a really big roll. The others took types of flour that I had never heard of, let alone had in my pantry. The one I finally found was from allrecipes.com . The reviews on it were all good and the process looked simple enough: made a dough let it rise, add more flour and the remaining ingredients, knead, let rest, knead, shape, let rest and steam. The only problem I had was with the very last instruction-steam. How to steam them without a steamer was my dilemma. I finally ended up constructing one out of a stainless steel bowl and pie-cooling rack with another bowl overturned on top as a lid. The steaming process takes a long time as my bowl is small and you must leave adequate space for the buns to expand. I can fit about 4-5 in at a time and they have to cook for 15-16 minutes. I made 18 bun and am still cooking the second batch; this might take awhile. As I mentioned above, the bun that I saw online were mostly meat filled. The one I had today and the ones I am making are filled with sweets for a more dessertish end product. I filled them with peanut butter, grape jelly, strawberry jelly, cinnamon sugar and a lemon puddingy filling. My dad just tried one of the cinnamon sugar filled buns and said it was really good. Even though he did not have one at the restaurant, he said he was surprised at how close to the restaurant’s buns that they looked. He also commented on the fact that the texture was fluffy and not doughy as he thought they would be. I also made a shamrock green pudding pie for my fathers Sunday School class. Shamrock green because it is close to St. Patrick’s Day and pudding pir becuase kid like pie and monday is Pi day. I just made a simple graham cracker crust and box pudding. I would have liked to make my own pudding or custard filling, but I could not justify using four egg yolks because I know that at my house the whites will not be used. Oh well, maybe next time. I am not sure what else I will make this weekend, but it should be yummy!

~thechildcooks 

Chinese Steamed Buns

From allrecipes.com

1 tablespoon active dry yeast

1 teaspoon white sugar

1/4 cup all-purpose flour

1/4 cup water

1/2 cup warm water

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 tablespoons white sugar

1 tablespoon vegetable oil

1/2 teaspoon baking powder

Directions

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up( if you want a filling, roll the ball flat and put about a teaspoon of filling in the gather and pinch to seal). Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of buns until all are cooked. Enjoy hot or reheated with a steamer.

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A Rather Long Post

Today, after school, I came home and made Banana-Strawberry Sourdough Bread. I knew that I had to do something with my sourdough starter and we had some spotted and lonely bananas sitting on the counter, so I decided to make the bread from this post. As I was mashing the bananas I saw a box of strawberries on the counter and added a couple. Another change I made was that I used two leftover egg whites in place of the egg(I’ll get to that recipe later)and substituting one cup of oats for a cup of the flour. Lastly, I added a dash of ginger, cloves, allspice and nutmeg to the mix. The bread is still in the oven, so I don’t know quite how it will taste yet, but it smells so good.

The egg whites that I mentioned earlier were leftover from a pineapple meringue pie that I made. I used the recipe off of the Tasty Kitchen Blog and entered it in a pie-baking contest. Sadly, I did not win anything,darn those professional pie bakers( just kidding). I had a good time though and got to test out the pie recipe before I entered it.  It was very good, the filling was not chunky or over pineapple-y.

The last thing that I have to post food wise is a linkback to my lentil soup recipe. It is Soup-a-Palooza and you should come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

Now on to the non-food portion of this post. As I did last week, this week I am posting five food related products from zazzle.com. Enjoy!

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~thechildcooks 

P.S. We just had the bread for dinner and it was really good.

Sourdough Banana-Strawberry Bread

1/3 cup oil

2 egg whites

1 1/2 cups mashed banana

A few mashed strawberries

1 cup sourdough starter(remember:feed you starter afterwords!)

1 teaspoon vanilla

1 teaspoon cinnamon

Dash of cloves, ginger, nutmeg and allspice

1 cup all-purpose flour

1 cup oats

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 350F and grease a 9x5x3 loaf pan. In a bowl, mix together the dry ingredients. In a separate bowl, whisk the oil and sugar. Add and mix in the egg then stir in the banana/strawberries, starter and vanilla. Ad the dry mix gradually, being careful not to overmix. Bake in oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Remove from pan onto a rack to cool immediately after coming out of the oven.

Lentil Soup by Me

Serves 8-10

The Stock

3 quarts of water

2 large carrots,chopped

2 stalks of celery,cubed

1/2   of a medium onion,chopped

4 cloves of garlic,chopped

Salt and Pepper

The Soup

1 1/2 cups of lentils

2 large potatoes, cubed

2 carrots,cut thin

1 cup chopped spinach

15 ounce can of diced tomatoes, drained

Put the 3 quarts of water into a 4 quart pot and heat on medium heat. In a saucepan, sweat the onions and garlic until soft, 3-4 minutes. Add to the water. In the same pan, sweat the carrots and celery until soft, 4-5 minutes and add to the pot. Add 1 1/2 teaspoons of salt and pepper to your taste. Cover and let cook over medium heat for 20 minutes. Strain to remove all small particles and then return to pot.

To the vegetable stock, add the lentils and let cook for 10 minutes. Meanwhile, prepare remaining ingredients. After 10 minutes, add the cubed potatoes and let cook for another 10 minutes. Add the carrots and continue to cook for 10 minutes. After the last 10 minutes has ended, add the spinach and tomatoes. Let cook for another 5-10 minutes or until potatoes and lentils are cooked. Serve hot with bread and a light salad.

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Filed under Breads, Meals, Pie, Soups and Such, Sourdough, Sweet