Well, it’s getting closer to that food extravaganza that the US calls Thanksgiving. I really like Thanksgiving because while I know there are other things behind it, it is mostly about the food. So, if you are planning to feed a crowd and you are the one pegged with making dessert, this recipe might be for you. It feeds +/- 24 and is made in a half sheet (18 x 13 inch) pan. That’s pretty big. It also weighed about 8 pounds. 🙂 but it was delicious — the spices gave it a nice warm taste.
Browsing Tag
Pie
More apple recipes! 🙂 Yes, ’tis the season and seeing I love baking with apples so much, I thought that I would make this tart. Also, my dad will be here this evening, and he loves these French custard-style pies / tarts a lot. I browned the butter for the custard first, which gives it a lovely nutty flavor. Yum!
There must be a dozen blueberry pie recipes on this here site. Overall, I am guessing there must be at least 50 blueberry recipes in general, but given how much I love them, this isn’t a surprise. Each time I make a new pie, I do a little bit of a twist, whether it be “warm spices” (cinnamon, clove), or with a crumble top, etc. This time I went for a bit of a tart twist, with buttermilk, lemon and ginger. Quite lovely and fresh.
As promised, there is more pie. 🙂 Last week, I made a blueberry pie with this flower like pattern, made with a small, circular cookie cutter. I’d never tried that before, but loved the way that it turned out, so I made another pie this week along the same lines. The filling also involved blueberries, but also plums and blackberries — very late summer-ish. Note the little heart with wings in the middle … it’s all in the details, eh?
Pie! What would a 4th of July BBQ be without pie?!? Every year, I make one and this year, it ended up being Vanilla Bourbon Cherry Blueberry Pie … Cherries from from Washington State, Blueberries from Maine, Bourbon from Kentucky. That pretty much covers it. Celebrate well this weekend, folks, and Happy Independence Day!