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Archive for July 18th, 2007

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Pie Pandemonium

So I had gotten on here to write a blurb about a happy time making blueberry pie with my kiddos just 40 minutes ago. I was thinking pleasant thoughts about the color of blueberries, my childrens eagerness to help pour in each ingredient and roll out the pie crust, how wonderful it is to bake and cook with your kids, and how we should all take some time now and again to make food the old fashioned way, when suddenly my nose detected a scent.
Is that…smoke?
I turned my head from the computer screen to see smoke pouring out of the kitchen.
“Oh crud!” I yelled as I ran toward the oven.
My kids, hearing my yell, immediately dropped what they were doing. With concerned voices they asked what was wrong.
“Somethings burning,” I replied more calmly, grabbing the oven mitt.

I had forgotten that the word “burning” to kids, is code for, start freaking out.
At that moment I opened the oven door, which in turn caused a huge cloud of smoke to billow out. Count Dooku started yelling at Obi-Wan not to go into the kitchen. Obi-Wan began a series of shrill screams.
“Hurry,” Count Dooku said with plugged nose, “lets run to the bedroom before the smoke gets us!”
So off they went, leaving me to manage the damage without going deaf.
As I waved the smoke away I saw my mistake. I had forgotten to place a cookie sheet underneath my pie and blueberry goop was overflowing from one side of the pan. It bubbled and sizzled on the bottom of the oven.
I quickly pulled the oven rack out, grabbed a spatula and started scraping the burnt goo out of the oven and dumping it in the sink. The process was quick, and with a little hand waving and wide open sliding door, order was restored.
Now I just have to convince the kids that the presence of smoke in the oven, does not mean I burnt the pie.

Blueberry Pie

3/4 cup white sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. ground cinnamon
4 cups fresh blueberries, rinsed and drained
Butter
Recipe for 9 inch pie crust, doubled

1. Preheat oven to 425 degrees
2. In a large bowl stir together sugar, cornstarch, salt and cinnamon. Add blueberries and gently combine till berries are well coated
3. Line 9 inch pie plate with pie crust and pour berry mixture inside. Dot with butter.
4. Add a lattice top and seal the edges. Brush with egg white for shine.
5. Bake pie on lower shelf in the over for 40 to 50 minutes or until pie is bubbly and top is golden brown.

Best Flaky Pie Crust

2/3 cup plus 2 tablespoons shortening
2 cups flour
1 teaspoon salt
4 to 5 teaspoons cold water

1. In a bowl cut the shortening into the flour until fine crumbs form. Add salt.
2.Then add the water a teaspoon at a time, creaming mixture together with a fork.
3. Knead with hands and roll out on a floured surface.

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