Home Party Dessert Recipe
5/28/2015
Bluebarb Pie
(for pastry)
2 1/2 cups flour
1/2 t salt
1/4 cup vegetable shrotening, chilled
8 T unsalted butter, chilled and cut into small pieces
(for filling)
2 T cornstarch
1.5 lbs rhubarb stalks, cut into 1" pieces
1 cup sugar
1/2 t lemon zest
1/4 t ground cinnamon
1/8 t salt
1 cup blueberries
2 T butter, cut into small pieces
1 egg, lightly beaten
> how to make <
(for pastry)
*Sift flour and salt together in a large bowl.
*Cut in shortening and butter with a pastry cutter or 2 knives until mixture resembles coarse meal.
*Sprinkle in 6 to 8 T ice water, 1T at a time, mixing with a fork until dough barely holds together.
*Add 1 or 2 T more water if dough is too dry.
*Knead 3 times, divide dough in half, and form into 2 balls; wrap in plastic wrap, and refrigerate for at least 1 hour.
(for filling)
*Dissovlve cornstarch in 1/3 cup water in a medium saucepan.
*Add rhubarb, sugar, lemon zest, heat for 8 minutes.
*Remove from heat, cool slightly, and add blueberries.
*Preheat oven to 375 degrees.
*Roll out 1 ball of dough into a 12" round on a lightly floured surface, then ease into a 9" deep dish pie pan.
*Trim edges, allowing a 1/2" overhang, then fold edges under.
*Roll out remaining dough into a 12" round on a floured surface.
*Cut dough into 6 or more strips.
*Fill the crust with the cooled "bluebarb" filling, and dot with butter.
*Weave the dough strips into a top crust, crimping the edges to seal.
*Brush the lattice crust with egg, and bake until crust is brown, about 40 minutes.
*Allow pie to cool 30 minutes before serving.
-serves 8-
Note: This recipe was introduced by a Silverton (Colorado) librarian, Jackie Leithauser.
(for pastry)
2 1/2 cups flour
1/2 t salt
1/4 cup vegetable shrotening, chilled
8 T unsalted butter, chilled and cut into small pieces
(for filling)
2 T cornstarch
1.5 lbs rhubarb stalks, cut into 1" pieces
1 cup sugar
1/2 t lemon zest
1/4 t ground cinnamon
1/8 t salt
1 cup blueberries
2 T butter, cut into small pieces
1 egg, lightly beaten
> how to make <
(for pastry)
*Sift flour and salt together in a large bowl.
*Cut in shortening and butter with a pastry cutter or 2 knives until mixture resembles coarse meal.
*Sprinkle in 6 to 8 T ice water, 1T at a time, mixing with a fork until dough barely holds together.
*Add 1 or 2 T more water if dough is too dry.
*Knead 3 times, divide dough in half, and form into 2 balls; wrap in plastic wrap, and refrigerate for at least 1 hour.
(for filling)
*Dissovlve cornstarch in 1/3 cup water in a medium saucepan.
*Add rhubarb, sugar, lemon zest, heat for 8 minutes.
*Remove from heat, cool slightly, and add blueberries.
*Preheat oven to 375 degrees.
*Roll out 1 ball of dough into a 12" round on a lightly floured surface, then ease into a 9" deep dish pie pan.
*Trim edges, allowing a 1/2" overhang, then fold edges under.
*Roll out remaining dough into a 12" round on a floured surface.
*Cut dough into 6 or more strips.
*Fill the crust with the cooled "bluebarb" filling, and dot with butter.
*Weave the dough strips into a top crust, crimping the edges to seal.
*Brush the lattice crust with egg, and bake until crust is brown, about 40 minutes.
*Allow pie to cool 30 minutes before serving.
-serves 8-
Note: This recipe was introduced by a Silverton (Colorado) librarian, Jackie Leithauser.
Labels: bluebarb pie recipe, blueberry pie recipe, fruit pie recipe, pie recipe, rhubarb pie recipe
5/12/2015
Tirami Su Cake
(for cake)
3 eggs
1/2 cup plus 1 T superfine sugar
3/4 cup all purpose flour
1 T instant coffee granules
(for filling)
12 oz mascarpone cheese
4 egg yolks
1/2 cup superfine sugar
2 T rum
2 egg whites
(for finish)
3/4 cup coffee
2 oz semi sweet chocolate, grated
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and line a deep 8" round cake pan with waxed paper.
*In a bowl, whisk eggs and sugar until thick and light.
*Sift flour and coffee granules over mixture, then fold in gently.
*Spoon mixture into prepared pan and bake in oven 30 minutes, until golden and cake springs back when pressed in center.
*Turn onto a wire rack to cool.
(for filling)
*In a bowl, beat mascarpone until soft.
*In another bowl, whisk egg yolks and sugar until thick and light.
*Stir in mascarpone and rum.
*In a clean bowl, whisk egg whites until soft peaks form; fold into cheese mixture.
(for finish)
*Cut cake horizontally in 3 layers.
*Put 1 layer on a serving plate.
*Sprinkle with 1/3 of coffee.
*Cover with 1/3 of filling.
*Repeat layers, finishing with a topping of cheese mixture.
*Chill overnight.
*Sprinkle with grated chocolate to serve.
-makes 8-
(for cake)
3 eggs
1/2 cup plus 1 T superfine sugar
3/4 cup all purpose flour
1 T instant coffee granules
(for filling)
12 oz mascarpone cheese
4 egg yolks
1/2 cup superfine sugar
2 T rum
2 egg whites
(for finish)
3/4 cup coffee
2 oz semi sweet chocolate, grated
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and line a deep 8" round cake pan with waxed paper.
*In a bowl, whisk eggs and sugar until thick and light.
*Sift flour and coffee granules over mixture, then fold in gently.
*Spoon mixture into prepared pan and bake in oven 30 minutes, until golden and cake springs back when pressed in center.
*Turn onto a wire rack to cool.
(for filling)
*In a bowl, beat mascarpone until soft.
*In another bowl, whisk egg yolks and sugar until thick and light.
*Stir in mascarpone and rum.
*In a clean bowl, whisk egg whites until soft peaks form; fold into cheese mixture.
(for finish)
*Cut cake horizontally in 3 layers.
*Put 1 layer on a serving plate.
*Sprinkle with 1/3 of coffee.
*Cover with 1/3 of filling.
*Repeat layers, finishing with a topping of cheese mixture.
*Chill overnight.
*Sprinkle with grated chocolate to serve.
-makes 8-
Labels: Tiramisu, Tiramisu cake recipe, Tiramisu recipe
