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Pie Disaster

29 Aug

“Easy as pie.” Who said that? I’d like to shoot them!

Gas oven experiment #2 – we used “Easy Convect” feature which decreased time (-5 min) and temperature (-25˚). The top has a deceptively attractive color and crisp, but the bottom is so uncooked, the berries sank practically through the dough. I was tempted to throw it onto the stove top and let the gas flames burn the soggy ass bottom! Although we left it in for another 15 min, the berries were just barely bubbling – you could still see powdered flour through the slits – but the top was getting too dark by then.

I’ve now read online that some have tried to place the pie right on the floor of the oven. I find it ironic that my first pies with electric stove did not have these kinds of problems. Sigh, hubby ate it this morning for breakfast and said yum yum – he truly loves me.


Blueberry Sour Cream Cake

24 Jul

Always a crowd pleaser (they love the moist cake, I love how fast and easy it is), I thought this recipe deserved a photo – especially since it’s blueberry season. Thanks to Janie for showing it to me… um, when is the next one coming?

1/2 cup butter / margerine
3/4 cup sugar
3 eggs
1 cup sour cream
2 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups blueberries

1/2 cup brown sugar
1/2 cup chopped nuts (optional)
1/2 tsp cinnamon (or more depending on taste)

1) Cream butter and sugar, then add eggs. Add sour cream.
2) Mix flour, baking powder, salt, and baking soda.
3) Fold into above with vanilla. Fold blueberries in gently.
4) Pour into 9″x13″ tray. Sprinkle topping mix evenly on top of cake.
5) Bake at 350˚F for 40 minutes.

Matcha Muffin with White Chocolate Chip

23 Jan

Saw this easy recipe on public television and it was… easy as muffins? Well it was easy because hubby made it! Extremely airy texture, not mushy or dense – we dived in immediately, but as they cooled, the tops became crispier, which made for a great combo. Normally I can’t even finish one store bought muffin because it’s just too sweet for my liking – I had no problem finishing off two!

Just assemble two bowls of wet and dry ingredients, then combine. Bake  at 375˚ F for 20 minutes. Makes 7 to 8 muffins.

1 cup flour
1/3 cup sugar
1/4 cup white chocolate chips
2 tbsp Green Tea powder
1 tbsp baking powder
1/4 tsp salt
1 egg
2/3 cup whole milk (we used 1%)
1/3 cup canola oil

Biscotti 2010

10 Jan

Another successful bake-fest – this year’s new fave flave is coffee and milk choc chips. The way it’s mixed is key though. Marbling tastes better when the coffee flavor is mixed into half the dough, then marbled together with regular by hand. It results in a more defined marble and stronger taste. Someone suggested using coffee grounds – ah next year.

Cream Scones with Blueberries

2 Sep

This blog was started after I was hounded for Harumi’s Chicken Cabbage Salad. If it didn’t get started way back then, it would have been started due to the popularity of this recipe, found in the Food Network cookbook. Changed a couple items to make it less fattening and sweet, but other than that, this recipe now has demolished any cravings I have for the scones at the PNE.

Makes 8

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar, plus additional for sprinkling (we use natural sugar so it cuts down sweetness)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons cold unsalted butter, cut into1/2-inch cubes
  • 1/4 cup dried blueberries
  • 2 teaspoons finely grated orange zest
  • 1 large egg
  • 1/4 cup heavy cream, plus additional for brushing (we use 2% or whatever milk we have in house)

I. Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Whisk flour with the 3 tablespoons sugar, baking powder, and salt in a medium bowl. Toss the butter with the flow mixture to coat and, using your fingers, rub in the butter until the mixture resembles coarse meal. Add the blueberries and orange zest and toss.

2. Beat the egg with the 1/4 cup cream and stir into flour mixture to make a shaggy, loose dough. Tum dough onto a lightly floured surface and pat into a 6-inch round. Cut into 8 wedges and put on the baking sheet, leaving a few inches between each. Brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm.