Happy Pi Day! Gorgeous pie!
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Perfect!
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Blueberry?
I had some pre-sliced Honeycrisp apples to use up, so I made this easy and delicious apple-[pecan] cake:
I followed all the changes suggested in the comment beginning “This is one of my favorite go-to recipes, especially in the fall…” by KPW. I also subbed not quite half of the AP flour for whole wheat and used applesauce in place of half the butter, which I browned with the pecans I subbed for walnuts.
Moist, not too sweet, with a nice crackly buttery crust.
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Mostly blueberries and some halved dark cherries. Tasty pie.
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Beautiful pie! When you use frozen blueberries, do you partially thaw them, or straight from the freezer?
The queen of pies!
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I pre cook most of the filling then use more frozen berries to cool it down quickly. I’ve found when I use the berries frozen I need to over bake the crust to get the berries bubbling.
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Agree. Frozen fruit is tough. I try to thaw (barely) partially before baking, but still it requires extra time. I’m looking for that perfect solution!
yum!! will do that next time ( and there will be a next time!)
Today’s Orange Yogurt Scones fresh from oven. One recipe, divided into 2 smaller rustic (i.e., far from even) circles and pre-scored into smaller scones then baked - still needed 20 minutes to get properly browned - photo color is lighter than actual results. We enjoyed one mini-scone (1/8th of 1/2) each before dinner, then I indulged in a 2nd with strawberries and whipped cream for dessert after dinner.
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Do you think lemon yogurt or plain yogurt with lemon curd would work? These look great but orange just isn’t our thing
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Feeling stresssed out so obviously made cookies: gifted most to friends that I saw for dinner tonight. I hadn’t made this recipe in a while: still really good, and I had just enough rye flour! I didn’t caramelize the white chocolate: I bought some “blond” chocolate that I really like. https://buttermilkbysam.com/rye-brownie-cookies-with-caramelized-white-chocolate-chunks/ Taste tested last night: very good!
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Sure. Just replace everything “orange” with Lemon - lemon yogurt plus lemon juice plus lemon zest. Try first time with measures listed, but I think lemon is more subtle than orange. So you may need to adjust the amount of zest (or even add some extract) to get a similar intensity of flavor as the orange version.
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Has anyone got a copy of Midwest Made handy and can send me a recipe? I am at my mother’s and wanted to make the eclair dessert but forgot to take a picture of the Spoonable Vanilla Custard—I have the recipes for the other components. Thanks!
@pavlova, check your messages.
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Oatmeal pie from “Hoosier Mama Book of Pie”.
This was described as a big chewy oatmeal cookie or pecan pie with oats rather than pecans.
I had enough for a small ramekin in addition to the pie, I imagine vanilla ice cream would be a nice accompaniment. I had some scraps of dough leftover from a Hoosier sugar cream pie, this is a 5/6” pie and it is very fragrant. Eggs, sugar, butter, cinnamon, maple syrup and oatmeal were the components.
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Beautiful. Ive never heard of this pie so its nice to learn something new!
