Ingredients
- Servings: 1
- 1 1/4 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 3 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 pastry for a 9 inch double crust pie
Recipe
Preparation Time: 40 mins
Cook Time: 40 mins
Ready Time: 2 hrs
- preheat oven to 400 degrees f (200 degrees c). roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. loosely cover with plastic wrap and refrigerate.
- combine sugar, tapioca, and cinnamon. toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. let stand fifteen minutes. meanwhile, roll out the top crust into a 10-inch circle. cut into half-inch strips. pour blueberry mixture into chilled pie shell and dot with butter. add the pastry strips one at a time, weaving a lattice. flute edges.
- place pie on a baking sheet to catch drips. bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. cool completely before serving.
Ingredients
- Servings: 4
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 1/2 cups warm water (110 degrees f/45 degrees c)
- 1/2 cup greek-style yogurt
- 4 cups all-purpose flour
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 4 hrs
- dissolve the yeast, sugar, and salt in the warm water. add the water and yogurt to the flour and mix well. the dough will be soft but not sticky. turn the dough out onto a lightly floured surface and shape it into a ball. cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
- cut the dough into four portions. shape the dough into rounds and flatten each round as though you're making pizza dough. cover the rounds with a damp cloth and let the dough rest for 15 minutes.
- heat a cast iron skillet or griddle over medium-high heat. place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. flip the bread and bake for an additional minute. remove the bread and wrap it in a clean kitchen towel to keep warm.
- repeat with the remaining dough rounds. store any leftover flatbreads in an airtight container.
Ingredients
- Servings: 6
- 1/4 cup butter
- 1 1/2 pounds brussels sprouts, trimmed and quartered
- 1/4 teaspoon sea salt, or to taste
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice, or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 50 mins
- melt the butter in skillet over medium-high heat. add the brussels sprouts and salt. cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
- pour in the cream, and bring to a simmer. reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. the cream will have reduced in volume, and will have taken on a creamy beige color. remove the lid, and stir in the lemon juice. allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. season to taste with additional salt and lemon juice before serving.
Ingredients
- Servings: 2
- 3/4 cup butter
- 1 cup sugar
- 1 beaten egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (12 ounce) package chocolate chips
- 1/2 cup sugar, for rolling
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr 30 mins
- beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. in another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. stir in the chocolate chips. refrigerate dough for at least 1 hour.
- preheat oven to 350 degrees f (175 degrees c).
- scoop up a generous spoonful of dough, and roll it into a ball. roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. sprinkle a little sugar onto the cookie, if desired. repeat for the rest of the cookies.
- bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.
Ingredients
- Servings: 6
- 2 1/2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
- 1 cup sugar, or to taste
- 1/2 teaspoon all-purpose flour
- 1 tablespoon butter, melted
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons sugar
- 5 tablespoons butter
- 1 cup milk
- 2 teaspoons sugar
- 1 pinch ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 50 mins
- lightly grease an 8 inch square baking dish. place the blueberries into the baking dish, and mix with vanilla and lemon juice. sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. set aside.
- in a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. make a well in the center, and quickly stir in the milk. mix just until moistened. you should have a very thick batter, or very wet dough. you may need to add a splash more milk. cover, and let batter rest for 10 minutes.
- preheat the oven to 375 degrees f (190 degrees c). spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. a knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. let cool until just warm before serving. this can store in the refrigerator for 2 days.
Ingredients
- Servings: 2
- 1 cup ice
- 1 1/4 cups pineapple juice
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tablespoons sugar
Recipe
Preparation Time: 2 mins
Ready Time: 2 mins
- in an electric blender, blend ice, pineapple juice, milk, cream, and sugar. blend until smooth.
Ingredients
- Servings: 2
- 2 (9 inch) refrigerated pie crusts
- 3 fresh peaches - peeled, pitted, and sliced
- 1 pint fresh strawberries, sliced
- 1/2 pint fresh blueberries
- 4 tablespoons sugar, divided
- 4 tablespoons all-purpose flour, divided
- 6 tablespoons turbinado sugar, divided
Recipe
Preparation Time: 15 mins
Cook Time: 14 mins
Ready Time: 29 mins
- preheat oven to 450 degrees f (230 degrees c).
- lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
- mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. pour over one pie crust leaving a 1-inch border. fold up the uncovered border over the edge of the fruit and pinch into pleats. sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
- lay out the second pie crust on the baking sheet. mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. pour over the second pie crust and form the galette the same as the first. sprinkle with 3 tablespoons of turbinado sugar.
- bake in preheated oven until crust is lightly browned, 12 to 14 minutes. sprinkle with more sugar if desired. serve warm or at room temperature.
