Friday, May 15, 2015

Berry Delicious Pie!

It probably seemed like I became extinct for a while. I was abducted by a 1050/1060 math class. Math and numbers are most difficult for me! Sadly, I chose to forgo some of my favorite celebrating obscure holidays and such. However, as they say, better late than never! So here is my attempt at celebrating Pi day in a non-mathematical way! A couple of months and a day late! 

The berries this year have been fabulous!
As big as my thumb!
So I just had to make Tres Leche Cakes!!

 But this post isn't about Tres Leche Cake or fruit pizza!!

Two of my kids have birthdays in February and two in May. I purchased some berries for the most requested 'birthday cake'....not a cake at all but a fruit pizza(recipe is on this blog if you'd like it).....
and ended up with berries leftover. What else would I do besides make a berry pie!?
I had the crust in the freezer already made and so throwing together a pie was a cinch!
I searched online for a great recipe and couldn't find one I thought I would love so I combined a bunch of them and added some of my own flare.
The resulting pie was perfect! Indeed, it was awarded a '10' from the most critical of critics!

Place 2 cups of blackberries, 2 cups raspberries, and 2 cups blueberries in a bowl. Fresh or frozen may be used or a combination. I used fresh raspberries and blackberries and frozen blueberries.
Add 1 tablespoon lemon juice, 1 cup of sugar and 4 tablespoons of quick cooking tapioca. Toss with the berries and allow them to sit for at least 15 minutes.
Roll out your favorite pie crust and place in a pie dish forming a decorative edge. Don't poke holes in the bottom.
In a food processor, combine 1/2 cup flour, 1/2 cup quick oats, 1/2 cup brown sugar, 6 tablespoons butter, 1 teaspoon cinnamon, and a handful of nuts(I used sliced almonds and the crunch factor was spectacular!)
Pour berries into pie crust.
Sprinkle the top with the brown sugar, butter and nut mixture.

Bake at 375* for 40 minutes. Allow the pie to cool completely before serving!
Sink your teeth into this baby! So delicious I had it for breakfast!

Sunday, February 1, 2015

Broccoli Soup

This is a yummy soup for a good cold day. Not that we've had any good cold days this winter! It has been unseasonably warm. I like to make this with bread bowls and the easiest way I have found to make them is simply by purchasing Rhodes frozen bread dough and letting it thaw in the fridge. Then cut each loaf into 3rds and shape them into round balls and place them on a greased cookie sheet to rise (sometimes I brush them with beaten eggs to cause them to become brown). Bake them according to the directions on the package. When you are ready to eat the soup, simply cut off the top and hollow out the bowl adding the warm soup and be prepared to feast! This is an extremely filling soup when coupled with a bread bowl.

Delicious Broccoli Soup
Cook in boiling salted water a large bunch of broccoli cut into small pieces. Melt a 6 Tbsp. butter in a saucepan with 2/3 C. chopped onion. When the onion is transparent, add 6 Tbsp. flour. Add 3 C. chicken broth stirring constantly till mixture comes to a boil. Stir in 2 C. light cream, 1/2 tsp. Worcestershire sauce, and 3/4 tsp. salt. Add cooked broccoli. Serve with grated cheese and chives.