Print  Fresh Blueberry Pie
Ingredients
4 cups blueberries, rinsed and dried 2 tablespoons cornstarch 2 tablespoons water 1/2 cup water 1/2 cup sugar (1/3 cup if the blueberries are sweet) 2 teaspoons lemon juice
1 pinch salt
1 1/2 cups whipped cream (optional)
Instructions
Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
Serve with whipped cream if desired.
This pie can be stored at room temperature for up to 2 days.2.6wk_bootstrap();
Print Glazed Apple Crumb Muffins
Ingredients
CRUMB TOPPING 1/3 cup (67g) packed light or dark brown sugar 1 Tablespoon (15g) granulated sugar 1 teaspoon ground cinnamon 1/4 cup (60g) unsalted butter, melted 2/3 cup (84g) all-purpose flour MUFFINS 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt1
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60ml) milk (any kind)
1 and 1/2 cups peeled, chopped apple (2 small apples)
GLAZE
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract
Instructions
Make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425°F (218°C). Spray a jumbo muffin pan with nonstick spray. See notes for using a standard size 12-count pan.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.2.6wk_bootstrap();
Print Oatmeal Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 dozen cookies
Ingredients
1/2 cup butter 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 tsp vanilla 1 tbsp milk 1 cup flour 1/2 tsp baking soda
1/2 tsp double -acting baking powder
1/2 tsp salt
2 1/2 cup oatmeal
3/4 cup chocolate chips
Instructions
Preheat oven to 350 degrees.
Cream butter and sugar.
Add egg, vanilla and milk, combine till smooth.
Sift dry ingredients together Add to the mix.
When smooth add oatmeal and chips.
Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10-12 minutes or until lightly brown.
Note: in the winter you can get chocholate and mint chips which make a great cookie served with Hot Chocolate. 2.6wk_bootstrap();
Print Pumpkin Cheese Cake
Cook Time: 1 hour, 35 minutes
Ingredients
Crust 1 package Grahams crackers, crumbled 1/4 cup sugar 6 Tablespoos butter, melted Cheese Cake 3/4 cup sugar 3/4 cup brown sugar 5 eggs 1 can solid pumpkin 1 teaspoon cinnamon 3 8 oz. packages cream cheese 1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup heavy cream
Topping
6 Tablespoons butter, melted
1 cup packed brown sugar
1 cup chopped walnuts
Instructions
Crust
Mix cracker crumbs, sugar and butter. Press on bottom and 1/2 way up sides of lightly buttered pan. Chill.
Cheese Cake
Beat cream cheese till smooth. Add sugars slowly, then pumpkin, then eggs one at a time. Add spices and cream at low speed. Pour into springform pan. Bake at 325 degrees one hour and 35 minutes. Spoon on topping. Bake 10 minutes more. Cool completely, then refrigerate several hours or overnight. Serve at room temperature.
Topping
Mix brown sugar and butter. Stir in walnuts.
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Print Shortcake Biscuits
Cook Time: 16 minutes
Yield: 6 to 8
Ingredients
1-3/4 cups flour 1 Tablespoon baking powder 1/4 teaspoon salt 1/2 cup sugar 4 Tablespoons butter or margarine 3/4 cup milk
Instructions
Preheat oven to 425 degrees. Combine flour, sugar, baking powder, salt in a medium-sized mixing bowl.
Cut shortening into flour with pastry knife until corn-size nuggets appear.
Stir in milk and mix with wood spoon for 30 seconds.
Spread onto a well-flour board and knead gently for 15 seconds.
Roll out to a 1/2 inch thickness and cut into 3 circles with a round cookie cutter or jar cap.
Notes
Serve this with strawberries, whipping cream and champagne.
Bake for 12 to 20 minutes or until golden color.
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