Post Update: 7-22-12
|“Beautiful Old Glory”|
I should mention… the glaze for the strawberries, I use, is simply my homemade Strawberry Jam recipe, which I most often make [fresh] with Instant ClearJel®. My adult children still rave about how amazing it is; even frozen and thawed, it’s so easy to use too.… Read the rest
I love the “fruit” seasons for harvesting fresh fruit. Thank goodness for (grocery stores) and the freezer, so “jam, jelly, and pie” seasons can be extended.
However, (local) seasonal fruit always tastes by far the best. For your specific area – i.e.: USA States – look here, but note several links may become broken.… Read the rest
I have wonderful neighbors, who have both blackberry and raspberry bushes.… Read the rest
This has become my go-to recipe. Mix, chill, roll, and learn the secret to baking perfect pie crusts and/or shells.
Buttermilk Pie Crust
Adapted by Sharon Anne
Source: Lion House Pies cookbook
1 1/2 cups all-purpose flour
1/4 tsp salt (see note below)
1/2 cup Crisco, butter-flavored shortening
2 Tbsp butter, UNSALTED
3/4 cup (to 1 cup) buttermilk
Measure the flour (and salt, if using) into work-bowl, stir.… Read the rest
This lovely leaf design just perfect for your holiday pumpkin pie!
It’s been my most popular post (by a landslide!). You use pastry stamps; please read the directions for when to apply the leaves!
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