Desserts

Blueberry Cream Pie

When blueberries are on sale and you buy way more than you’ll eat before they spoil, what better way to use them then in a pie! This is my grandmother’s recipe, and you can use basically any fruit you prefer in it (apples, peaches, cherries, raspberries). It’s easy to make and always a favorite. 

Blueberry Cream Pie
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1 pie crust
  2. 2 cups fresh blueberries
  3. 1 cup granulated sugar
  4. 2 tablespoons all-purpose flour
  5. 1 cup light cream
  6. 1 large egg, beaten
  7. 1 teaspoon vanilla extract
  8. 1 tablespoon unsalted butter
Instructions
  1. Preheat oven to 325 degrees F.
  2. Fit pie crust in a 9-inch pie pan.
  3. Add blueberries to crust.
  4. In a medium bowl, blend sugar, flour, cream, egg, and vanilla and beat until smooth.
  5. Pour over blueberries.
  6. Dot with butter.
  7. Bake for 1 hour, until center is set.
  8. Let cool before refrigerating and serving.
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Apple Dumplings

Every year in late September, as I walk around my hometown fair eating an absurd amount of not-so-healthy food, I’m always amazed at the huge lines at the stands selling homemade apple dumplings. So rather than spending time standing in line — and trying to make room for a dumpling in my already overstuffed stomach — I started making my own so I can enjoy them at home.

This recipe basically is a deconstructed version of my mom’s apple pie recipe.  I make my own crust, but store-bought also would work; just buy a double pie crust. You can make them in a 9X13-inch baking dish or, like I do, in individual foil pans, which are perfect for freezing.

Apple Dumplings
Serves 8
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Prep Time
45 min
Cook Time
1 hr
Prep Time
45 min
Cook Time
1 hr
For the Crust
  1. 21/2 cups all purpose flour
  2. 1 teaspoon salt
  3. 1 teaspoon baking powder
  4. 3/4 cup vegetable shortening
  5. 1/2 cup cold water
For the Apples
  1. 8 Granny Smith apples, peeled, cored, and sliced into 1/2-inch-thick stackable rounds (I use an apple peeler, which takes care of all these steps at one time; well worth the $20.)
  2. 1/3 cup granulated sugar
  3. 1 tablespoon all-purpose flour
  4. 1/2 teaspoon cinnamon
  5. 8 teaspoons unsalted butter, divided
For the Sauce
  1. 2 tablespoons unsalted butter
  2. 3 cups water
  3. 2 cups granulated sugar
  4. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees.
  2. In a sauce pan, stir together the sauce ingredients. Bring to a boil, and cook for 5 minutes, until sugar is dissolved. Set aside.
  3. In a bowl, combine the flour, salt, and baking powder. Add the shortening, and with hands, combine until pea-size pieces form. Add cold water, and work with hands until a ball.
  4. Roll out dough on a floured surface. Cut into 8 8x8 inch squares.
  5. Place a sliced apple onto a square of dough. Add a teaspoon of butter and a teaspoon of the sugar mixture into the center of the apple. Sprinkle an additional teaspoon of the sugar mixture over the top and around the base of the apple.
  6. Fold corners of dough around and over the top of apple, gently pressing seams to seal.
  7. Place in a baking dish. Repeat with remaining dough and apples.
  8. Pour sauce over dumplings.
  9. Bake for 50-60 minutes, until the apples are tender and the crust is golden.
  10. Cool slightly before serving.
Notes
  1. If freezing, cool entirely, then wrap with foil and store in an airtight bag in the freezer.
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Soft Ginger, Molasses Cookies

These are my personal favorite, and my most requested, cookies around the holidays. I love how soft they stay from the molasses, the ginger flavor isn’t overpowering, and they’re super easy to make. Best yet, the freeze really well! I make extra and keep in a sealable bag in the freezer for after the holidays.

Soft Ginger, Molasses Cookies
Yields 24
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Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon ground cinnamon
  5. 1/4 teaspoon salt
  6. 3/4 cup unsalted butter, softened
  7. 1 cup granulated sugar
  8. 1 large egg
  9. 1 tablespoon water
  10. 1/4 cup molasses
  11. 2 tablespoons granulated sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the butter and 1 cup of granulated sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the dry ingredients into the molasses mixture.
  5. Take rounded tablespoons of dough and shape into balls. Roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  6. Bake for 8 to 10 minutes.
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Adapted from (only slightly) All Recipes
Adapted from (only slightly) All Recipes
Seasoned to Impress https://seasonedtoimpress.com/