1 double batch of pie crust dough ½ cup sugar ¼ cup arrowroot powder ½ tsp cinnamon 4 cups blueberries (fresh or frozen) 1 Tbsp butter 1 tsp lemon juice

Preheat oven to 400° F.

Prepare the bottom pie crust in the pie tin.

Stir together the sugar and arrowroot powder. Cut the butter into the mixture until it is no longer dry. Stir in the cinnamon and lemon juice, then gently stir in the blueberries, to coat them.

Pour the filling mixture into the pie tin.

Place remaining pie crust on top, seal and flute edges. Slit the top crust a few times for steam to escape. Or do a decorative top crust with holes in it.

Place a pie shield or strips of foil around edges before baking. Bake for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting.

#arrowroot #blueberry #butter #cinnamon #dessert #lemonjuice #pie #sugar #vegetarian

1 cup sour cream ¾ cup sugar 1 egg 2 Tbsp flour or corn starch 1 tsp vanilla extract ¼ tsp salt ½ tsp ground nutmeg 2 ½ cups fresh blueberries 1 9-inch unbaked pie crust

Preheat oven to 400° F.

In a large bowl, mix the sour cream, sugar, egg, flour/corn starch, vanilla extract, salt, and nutmeg, until smooth. Gently stir in the blueberries.

Pour into the pie crust. Bake for 40-50 minutes.

#blueberry #cornstarch #dessert #egg #nutmeg #pie #salt #sourcream #sugar #vanilla #vegetarian #wheatflour

4 cups blueberries, fresh or frozen 3 cups water 2/3 cup sugar 2 cups plain yogurt ¼ tsp ground allspice

Combine the blueberries, water, sugar, and allspice in a large pot over medium-high heat. Bring to a boil, stirring occasionally. Remove from heat. In small batches, blend the blueberry base with the yogurt in a blender, until the soup is completely smooth. Cover and refrigerate until chilled, then serve.

#allspice #blueberry #dessert #fairyfeast #glutenfree #side #sugar #vegetarian #yogurt

1 cup corn meal 1 cup flour 1 Tbsp baking powder ½ cup sugar 1 tsp salt 1 cup milk 2 eggs ¼ cup butter ¼ cup honey

Preheat oven to 400° F.

In a large bowl, mix the dry ingredients. Cut the butter into the mixture. In another bowl, whisk the eggs, and milk. Add to the dry mixture and stir until just mixed, then stir in the honey. It is ok to have lumps, as they will continue to absorb moisture and dissolve.

Cornbread loaf: bake for 20 minutes in a greased 9” square or circular baking pan.

Muffins: Place paper liners in a 12-cup muffin tin. Divide the batter into the cups. Bake for 15 minutes.

#bakingpowder #bread #butter #cornmeal #egg #honey #milk #salt #side #sugar #vegetarian #wheatflour

For a single crust.

6 Tbsp butter 1 cup semola flour ¼ cup water 1/8 tsp salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough.

Roll out on a piece of waxed paper. Use flour if necessary on top and bottom to prevent sticking. Roll to 1/8”.

Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes, etc.

To bake the crust alone, bake at 350° F for 27 minutes. Otherwise, follow pie recipe instructions.

#butter #dessert #pie #salt #semolaflour #vegetarian

1 single batch pie crust 1 cup sugar 1 Tbsp butter 2 Tbsp flour or corn starch 3 large eggs (or 4 medium eggs) 1 cup milk 2 Tbsp lemon juice

Preheat oven to 375° F. Prepare the pie crust in a large tin and bake for 10 minutes.

Meanwhile, run the eggs under warm water to bring up their temperature. Ideally they will get to room temperature or warmer. Heat a medium-sized metal or glass bowl with hot water.

In another medium bowl, cut the butter into the sugar and flour. Separate the eggs, reserving the whites. With a wire whisk, beat the egg yolks, milk, and lemon juice into the sugar mixture, until completely mixed and smooth.

Dry out the warm bowl and put in the egg whites. Beat with a machine beater until stiff peaks form. Fold the whites into the rest of the filling.

Pour into the pie crust. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5-10 minutes, until top is lightly golden and the filling is slightly jiggly. It will continue to solidify as it cools. Can be served warm or chilled.

Variations:

Use different fruit juices. Use concentrated juice for stronger flavor. Try different pie crusts. Add spices to the crust.

#butter #cornstarch #dessert #egg #lemonjuice #milk #pie #sugar #vegetarian #wheatflour

Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds

Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice

Preheat oven to 300° F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.

#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt

4 cups dry bread, cubed small 1 cup fruit, fresh or dried, in small pieces ½ cup chopped nuts 2 ½ cups milk, cream, half & half, or a combination 3 eggs 1/3 cup sugar or brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract

Preheat oven to 350° F.

Grease a 9”×13” baking pan. Put the fruit in an even layer in the dish, then the bread cubes, then sprinkle the nuts evenly over it.

In a saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Heat the milk until just before the boiling point. Allow to cool slightly.

In a separate bowl, whisk together eggs, sugar, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Then pour it evenly over the bread in the baking pan.

Baked 25-30 minutes, until puffed and a toothpick inserted into the centers comes out clean. Allow to repose for another 5 minutes.

#bread #brownsugar #cinnamon #cream #dessert #driedfruit #egg #fruit #halfandhalf #milk #nutmeg #nuts #pudding #sugar #vanilla #vegetarian

1 ½ cup flour ½ cup almond meal 1 tsp baking powder ½ tsp salt ¼ cup butter 1 egg ½ cup gooseberry jam ½ cup buttermilk Spiced sugar

Preheat oven to 375° F.

Stir together the flour, almond meal, salt, and baking powder.

Cut in the butter until it is thoroughly mixed, no chunks of butter.

Stir in the buttermilk, egg, and jam. It will be a very soft and wet dough. Turn it out onto a floured counter and knead it, very gently, adding in enough flour to make the dough cohesive. Roll it out to about ½”-¾” thick and cut out rounds.

Sprinkle spiced sugar on the top of each round, place them on a baking sheet lined with baking parchment, and bake for 15-20 minutes until they are golden brown.

Variations:

Obviously, use whatever jam you like.

#almondmeal #bakingpowder #butter #buttermilk #egg #jam #salt #scone #snack #vegetarian #wheatflour

½ cup butter ¼ cup coconut oil ½ cup raw sugar ¼ cup brown sugar 2 tsp vanilla extract 2 eggs ½ tsp baking soda ¾ tsp salt 1 tsp cinnamon 3 cups almond meal about ½ cup cinnamon sugar

Preheat oven to 350° F. Line a baking sheet with parchment paper, or grease it.

Cut the butter into small cubes. In a medium bowl, put in the butter, coconut oil/lard, and sugars. Use a pastry cutter to mix the butter and shortening into the sugar. When it is somewhat creamy, a beater can be used to mix it to a smooth, creamy texture.

Beat in the vanilla and eggs until creamy again. Then stir in the baking soda, salt, and cinnamon.

Stir in the almond meal one cup at a time. It will create a very soft, sticky dough.

Form the dough into small balls, the volume of about 2 Tbsp. Roll the balls in the cinnamon sugar until they are completely coated. Place the balls on the baking sheet at least 2” apart, as they spread quite a bit while baking. Gently compress the top of each ball, so it is just barely flat.

Bake for 11-13 minutes, until they are golden-brown around the edges.

Makes about 20 cookies.

Variations:

Use other spices or a mixture of spices. Use other nut flours or a mixture of nut flours. I can sometimes find a mix of almond, coconut, pecan, and walnut, which is delicious.

#almondmeal #bakingsoda #brownsugar #butter #cinnamon #coconutoil #cookie #dessert #egg #glutenfree #nutflour #salt #sugar #vanilla #vegetarian