My oh My, How I Love Pie

Savory or sweet they are wonderful to eat. We all know what a pie is, a baked dish usually made with pastry dough shell that contains various sweet or savory ingredients. They can be filled without a top crust, those pies are usually cream pies, or made with a top crust and those pies are usually filled with fruit or meat and vegetables with gravy. Pies come in all sizes too, small snack size to large pies made for multiple servings.


Americans love pot pies (savory) made with a flaky crust on top and bottom, filled with either beef, chicken or turkey, a gravy and mixed vegetables such as; potatoes, carrots, onions and peas. Miners eat a handheld pie that is prepared for them to take deep down into mines all over the world. The Pasty is pronounced like someone with an east coast accent, Pah-stee.


The pies of the Romans, especially at banquets in the days of the empire, were often elaborate concoctions, such as the show pieces in which were enclosed live birds. In England meat and fish pies had become common by the 14th century and fruit pies, often called tarts, became common by the 16th century. The mince pie was an important feature of the Christmas festivities and was called "superstitious" pie by the Puritans in protest against what seemed to them a pagan manner of celebrating a holy feast. The mincemeat filling was a filling chopped, cooked mixture including raisins, currants, apples, suet, sugar, spice and often meat, brandy or cider, candied peel and other ingredients. The English settlers in North American retained their taste for pie and adapted it to their new surroundings by by creating the pumpkin and the cranberry pie.


Fruit pies served with a scoop of ice cream are known as pie a' la mode, which was popularized in the mid-1890's in the United States. Another delicious way to serve pie is by serving fresh whipped cream on pumpkin pie, what a delight on Thanksgiving day. I think the favorite pie of most people is the traditional all American apple pie which some people enjoy with a slice a cheddar cheese. "Apple pie without cheese is like a kiss without a squeeze". - Unknown


My favorite pies are either rhubarb or blackberry, serve cold with french vanilla ice cream. I am not one of those people who enjoy eating pie hot out of the oven. I also like using liqueurs in my pie fillings and toppings, but they are not necessary if you don't like them.

Most people who bake pies have their own "perfect pie crust recipe." but in case you don't, here is a good basic pie crust.


Julia's Basic Pie Crust - this will make one (9 or 10-inch double crust) or two (9-inch crusts). I have tried not to use Crisco, (shortening) but it makes a very flaky pie crust.


2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 stick cold unsalted butter, cut into pieces
1/2 cup Crisco shortening
1 egg
1 Tbl. white vinegar


In large bowl, stir together flour, baking powder and salt. With a pastry blender cut in the butter and Crisco until the mixture forms a coarse texture. In a small bowl, whisk 1/4 cup plus 2 Tbl. of ice cold water, the egg and vinegar, blend well.  Gradually pour the egg mixture into the flour mixture, stirring with a fork until the dough is moistened. Gather the dough into a ball. Divide the dough and shape into a disk. Wrap in plastic warp and place in refrigerator for at least 1 hour. Remove, dust work surface with flour and roll out pastry to fit pie plate.


Julia's Homespun Turkey Pot Pie


Julia's basic pie crust (see above) make 10-inch double crust
1 medium onion, chopped
2 ribs celery, chopped
3 potatoes, peeled, cut into medium chunks
2 carrots, cut into medium dice
2 cups cooked turkey, cut into 1-inch chunks
3 Tbl. fresh parsley, chopped
1/2 tsp. dried thyme
1 Tbl. sherry
salt and freshly ground black pepper
1 tsp. poultry seasoning
1 cup frozen peas
2 1/2 cups quality chicken stock or turkey stock
1 cup heavy whipping cream
4 Tbl. butter, melted
3 heaping Tbl. all-purpose flour
1 egg
1 Tbl. milk


Preheat oven to 425 degrees. Roll out bottom crust and place in 10-inch deep dish pie and set aside.  Place 2 Tbl. butter in large saute pan, add potatoes, onion, celery, carrots, parsley, poultry seasoning, thyme, salt, pepper, 1 1/2 cups chicken stock; cook vegetables until tender. Remove to large bowl, set aside. Leave any stock in pan.  In the same pan, add 4 Tbl. melted butter to pan and whisk in flour, cook for 1 minute. Whisk in 1 cup chicken or turkey stock, cream and sherry, heat through until thickened, add cooked turkey. If too thick, add more stock or cream. Stir the cooked vegetables, peas. Taste and adjust seasonings.  Pour mixture into prepared pie crust. Add top pie crust, crimp edges, make a couple of vent slices and mix egg with 1 Tbl. milk and brush over crust with pastry brush. Place pie on baking sheet and place in preheated 425 degree oven and let bake for 15 minutes. Reduce heat to 350 and continue baking for about 30 minutes or until crust is golden brown. If at any time crust if getting too brown, add foil to edges. Remove to cooling rack and let rest about 10 minutes before serving.


Peanut Butter Pecan Pie (I got this recipe from a friend, Lynda who has worn many hats in her life; wife, mother, chef, journalist, and finally after receiving her masters, a teacher) and she still has time to bake.


1 (9-inch) pie shell unbaked
1 cup white corn syrup
1 cup dark brown sugar
pinch of salt
1/3 cup butter, melted
3 Tbl. peanut butter
1 tsp. pure vanilla extract
3 whole eggs, lightly beaten
1 1/4 cups pecans, lightly toasted
1/4 cup semi-sweet baking bar, broken into pieces

Preheat oven to 350 degrees. Mix corn syrup, brown sugar, salt, butter, peanut butter and vanilla together, add the beaten eggs and mix again. Pour mixture into unbaked pie shell, top with chocolate then sprinkle with pecans. Bake for approximately 45 minutes. When cooked, remove from oven and cool on rack. Whip heavy whipping cream with a little rum or bourbon and some powdered sugar. To serve, top with whipped cream and add chocolate shavings.


Bourbon Pie from Walnut Hills Restaurant - Vicksburg, MS - we took a trip to Vicksburg (see Loving Mississippi blog)


Crust
1 box chocolate wafers, crushed fine
1/4 cup butter, melted
Mix wafers and butter together and press into 9-inch pie plate. Heat oven to 325 degrees and cook crust for about 10 minutes, cool completely on rack.
Filling
21 large marshmallows
1 cup evaporated milk
1 cup heavy whipping cream
4 Tbl. good bourbon


In a saucepan heat marshmallows and milk until marshmallows melt until the mixture is smooth. Don't burn or boil. Cool marshmallow mixture. Whip the cream until stiff peaks form. Fold into cooled marshmallow mixture. Add bourbon, fold in and pour into pie crust. Refrigerate approximately 4 hours or until set. Top with fresh whipped cream and shaved chocolate.


Julia's Blackberry Pie


Pastry for 9-inch two crust pie
1 quart fresh blackberries, gently washed and allowed to drain in colander
1 cup sugar
3 Tbl. quick-cooking tapioca
1 tsp. lemon zest
1 tsp. blackberry brandy
1 tsp. fresh-squeezed lemon juice
1 egg white, plus 1 Tbl. water mixed together
sanding sugar


Preheat oven to 400 degrees. Prepare pie crusts. In a large bowl, combine blackberries, sugar, tapioca, blackberry brandy, zest, and lemon juice. Spoon into pie crust. Cover with remaining pastry and crimp edges. On top crust, cut slits. Cover edge with aluminum foil to prevent excessive browning. Brush crust top with egg wash and sprinkle with sanding sugar. Bake 10 minutes at 400 degrees then reduce heat to 375 degrees and bake another 45 minutes. Remove foil during last 15 minutes of baking. Remove from oven and cool on wire rack before cutting and serving. Serve with vanilla ice cream, drizzled with blackberry brandy or freshly whipped cream which you have whipped in a little powdered sugar and small amount of blackberry brandy.


Key Lime Pie -" they" say an "authentic key lime pie" does not use graham cracker crust, but I like it so you can use what you want. I always want to know, who are they?


The locals in Key West say there is only one real authentic recipe for Key Lime Pie, a long-time staple in Key West, although there are many delicious variations. "Conchs" as Key West residents are known, have made this pie since long before refrigeration. There were no cows in Key West, so canned milk was the only dairy product available, originally brought in by ship. Authentic Key Lime pie used tiny yellow Key limes, which are bursting with juice, have more acid and a stronger lime flavor than large limes. My daughter, Britt and son-in-law, Derek just got back from a getaway in Key West and said they consumed a few pieces of the pie.


Graham Cracker Crust
1 sleeve of graham crackers
5 Tbl. butter, melted
1/3 cup sugar
Filling
3 large egg yolks
2 limes, zested
1 (14-oz) can sweetened condensed milk
1/2 cup freshly squeezed lime juice (use Key limes if you can find them)
Some people like a hint of green food coloring in their key lime pie (authentic doesn't do that, but occasionally I do)
Topping
1 cup heavy whipping cream
3 Tbl. of powdered sugar
1 tsp. fresh lime juice or KeKe (lime liqueur) if you have never used KeKe, give it a try


Preheat oven to 325 degrees. Graham cracker crust; place crackers in large ziplock and roll with rolling pin for fine crumbs or use food processor. I don't like to clean the food processor so I take the easy way using the rolling pin. In a bowl add crumbs, melted butter and sugar, blend well and press in bottom and up sides of 9-inch pie plate. Bake for about 10 minutes and place on wire rack to cool.


Filling
Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in condensed milk, lime juice and zest until smooth. Stir in food coloring if desired. Pour into crust and bake at 350 degrees for 30 minutes or until set. Remove to cooling rack.


Make whipped topping; Beat whipping cream, add powdered sugar, and lime juice or KeKe. When pie is cooled add topping and sprinkle with lime zest.


Julia's Rich, Rich, Rich Truffle Pie (this is a take off from a pie we made in culinary school)


Truffle Filling
2/3 cup heavy whipping cream
6 oz. bittersweet chocolate chips
1 (9-inch) prepared graham cracker crust (see above recipe)
Whipped Chocolate Filling
6 oz. bittersweet chocolate chips
1 1/2 cups heavy whipping cream
1 tsp. Godiva chocolate liqueur (optional, but I like it)
1 tsp. pure vanilla extract
Whipped Cream Topping
1 cup heavy whipping cream
powdered sugar
1/2 tsp. pure vanilla extract
Garnish: white chocolate and dark chocolate shavings


For the truffle filling: In a saucepan, bring 2/3 cup cream to a simmer. Place the 6 oz. chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze covered for 20 minutes.


Whipped chocolate filling: In a double boiler heat the 6 oz. chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remaining 1 cup of heavy whipping cream, Godiva liqueur and vanilla extract until soft peaks form. Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate covered overnight.


Topping: Just before serving, beat 1 cup heavy whipping cream, add some powdered sugar. Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make shavings of white chocolate, and dark chocolate. Garnish pie with chocolate pieces.


Julia's Rhubarb Pie


Pastry for double 9-inch crust
4 cups sliced fresh rhubarb
4 cups boiling water
1 1/2 cups sugar
3 Tbl. all-purpose flour
1 tsp. quick-cooking tapioca
1 tsp. orange zest
2 tsp. Chase Rhubarb Liqueur (optional as they are located in London, but you can purchase online) I have not found this in any liquor stores, but you can check.
1 egg
2 tsp. cold water
1 Tbl. cold butter, cut into small pieces


Place rhubarb in a colander, over a large bowl and pour hot water over rhubarb and set aside. In a large bowl, combine sugar, flour, orange zest, Rhubarb liqueur (optional) and tapioca. Add drained rhubarb and gently mix. Let stand for 15 minutes. Beat egg and water, add to rhubarb mixture until well blended. Add the filling to pastry covering 9-inch pie plate. Dot with butter.  Cover with remaining pastry and crimp edges. Cut slits in top crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. If crust is getting too brown, place foil strips around crust. Cool on a wire rack. Serve with vanilla ice cream or heavy cream whipped with a little powdered sugar and some rhubarb liqueur (optional).


Chocolate, Chocolate Peanut Butter Pie - This ones for my dad who loves both chocolate and peanut butter. I just read recently you can purchase Castries peanut butter liqueur, but I can't find it in Austin or Dallas area. It would be fantastic in this recipe. My search is on! If I find it, I'm adding some to the filling.


Crust
4 oz. semisweet chocolate, chopped
1/2 stick butter, but into pieces
2 cups chocolate water cookies
Filling
1 package (8 oz) cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 tsp. pure vanilla extract
1 cup heavy whipping cream
1 cup salted roasted peanuts, chopped
salt
Topping
4 oz. semisweet chocolate, chopped
1/2 cup heavy whipping cream
Whipped Cream Topping
1 cup heavy whipping cream
powdered sugar
pure vanilla extract
chocolate shavings


Crust
Preheat oven to 375 degrees. Combine chocolate and butter and place in double boiler and stir until chocolate is melted. Stir in cookie crumbs and place in bottom of 9-inch springform pan and up sides. Bake for 10 minutes. Cool on wire rack.


Filling
In a large bowl of mixer, beat cream cheese, peanut butter, sugar and vanilla until blended. In another bowl, beat the whip cream. Fold 1/2 of whipped cream into peanut butter mixture, then fold in remaining whipped cream and 1/2 cup chopped nuts. Spoon filling into crust and refrigerate about 3 hours until set.


Topping
In double boiler combine chocolate with heavy cream and stir until chocolate is melted. Stir the chocolate topping until blended, let cool stirring occasionally. Spread the chocolate topping over the peanut butter filling and refrigerate about 20 minutes. Sprinkle remaining 1/4 cup chopped nuts on pie and remove from springform. Top with whipped cream and chocolate shavings.


Whipped Cream
Beat in 1 cup whipped cream with a little powdered sugar and vanilla extract until firmed up. Top pie with whipped cream mixture and chocolate shavings.

Another one of my favorite pies is Sour Cream Raisin Pie which I started making years ago. It came off a box of Sun-Maid raisins and it's delicious.


Sour Cream Raisin Pie


1 (8-inch) unbaked pie shell
2 large eggs
1 cup sour cream (do not use light)
3/4 cup sugar
1 tsp. pure vanilla extract
3 tsp. rum extract (my addition)
1/4 tsp. salt
1/4 tsp. grated fresh nutmeg
1 cup dark raisins


Preheat oven to 375 degrees. Place raisins in bowl and add rum extract and let macerate for about 10 minutes. Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg together until well combined. Place raisins in colander and pour off rum extract. Stir raisins into mixture. Pour into prepared pastry shell. Bake at 375 for 40 minutes until set. Cool on wire rack.


For topping; Whip fresh heavy whipping cream and add a little powdered sugar and rum extract. Top pie with whipped cream.

The "Farm" Apple Pie - when Jerry and I lived on the "farm" we had many heirloom variety apple trees on the property. We also planted a few other varieties of apples. I like using a mixture of apples in my apple pie. Find the type that works for you and mix it up.


"Good apple pies are a considerable part of our domestic happiness". - Jane Austin, 1815


Julia's Farm Apple Pie


Pastry for double crust (9-inch pie)
6 to 7 cups sliced, cored, peeled variety of apples sprinkled with fresh lemon juice - You want a very high pie overfilled with apples
2 Tbl. water
1 Tbl. fresh lemon juice
1 Tbl. lemon zest
1/2 cup sugar
1/2 cup brown sugar, packed
3 Tbl. all purpose flour
1 tsp. cinnamon
1 tsp. apple pie spice
1/4 tsp. fresh grated nutmeg
1/4 tsp. ground ginger
1/8 tsp. salt


In a large surfaced saucepan, combine apples, water, lemon juice and zest; cook over medium-low heat until apples are almost tender. Remove from heat and let cool, but don't drain juice. In a large bowl, combine sugars, flour, spices and salt. Add apples and toss. Place bottom pastry in pie plate and add apple mixture. Cover with top pastry, seal and flute edges. Cut slits in top crust and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 to 45 minutes until golden brown. If edges of pastry start getting too browned, add foil around edges. Remove to cooling rack. Serve either warm or cold with french vanilla ice cream, a slice of cheddar cheese or fresh heavy whipping cream, with a little powdered sugar whipped in and a sprinkle of apple pie spice.

Bon Appetit

Without faith, it is impossible to please Him

Hebrews 11:6

Sin on a Plate

Do you ever eat something that's just so amazing, decadent, sinful you just feel like you want it all the time? We all have and I'm giving you some of our favorites.


My husband and I have eaten at Jasper's in Austin a few times and my favorite item on the menu is their barbecued pork eggs benedict. It makes my mouth water. They use toasted English muffins, topped with crisp potato pancakes, a little pile of perfect barbecued pork, finished with a lovely hollandaise sauce with a hint of their sweet vinegary barbecue sauce. Simply sin on a plate.


Julia's version


2 russet potatoes
1 egg, beaten
sprinkling of all-purpose flour
salt and freshly ground black pepper
2 scallions, chopped fine, including green part
2 cups barbecued pork, chopped (you can purchase already prepared pork or roast your own and shred (use about 1/4 cup pork on each muffin)
hollandaise sauce (see my blog, I Love Breakfast for recipe)
4 English muffins
8 Poached eggs
barbecue sauce
fresh chives, chopped


In a saute pan add a little oil and warm your barbecued pork. Make hollandaise sauce.


Potato pancakes - clean potatoes and pat dry, shred potatoes into a colander. Place colander with potatoes under cold water and then stack up a pile of paper towels, add potatoes and pat dry. Place potatoes in a bowl, add egg, scallions, salt, pepper and flour, mix well. Next, heat a large saute pan and add olive oil and butter. Take about a 2 Tbls. of potato mixture and place in pan, flatten out a bit and leave alone. Cook potatoes until crisp on one side then flip over and cook crisp on the other side. Remove to paper towels. Finish all potato pancakes. Fill a saute pan with some water, add 1 Tbl. of white vinegar and bring to simmer. Poach your eggs, remove with slotted spoon which you have a paper towel under to catch any excess water. Place eggs on warmed plate and cover to keep warm. Toast English muffins and butter lightly.


Place 1 split English muffin on a plate, top each piece with potato pancakes, then add pork, top each piece with an egg, add some hollandaise sauce which you have added a small amount of barbecue sauce. Garnish with chopped chives. Serve with fresh fruit and a good cup of coffee and a nice glass of fresh orange juice.


Ginger Waffles with Apples and Caramel Sauce


2 cups all purpose flour
1/4 cup brown sugar, packed
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
Heavy whipping cream, whipped (garnish)
Pecans chopped, lightly toasted (garnish)
Apples
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4-inch thick
2 tsp. cornstarch
1/2 cold water
1/2 cup brown sugar
1 tsp. orange zest
1 tsp. cinnamon


In a large skillet melt butter over medium heat; add apples. Cook, stirring constantly until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, zest and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and keep warm in pan.


Caramel Sauce
1 cup of sugar
6 Tbl. butter
1/2 cup heavy whipping cream


First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Heat sugar on moderately high heat in a heavy-bottomed large saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Do not burn the sugar, keep a watch on it!


As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Wait 3 seconds, then slowly add the cream to the pan and continue to whisk to incorporate. Note: the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cook in the pan for a couple of minutes.


Combine the flour, 1/4 cup brown sugar, baking soda, 1 tsp. ginger, 1 tsp. cinnamon and salt in large bowl. Stir together yolks, buttermilk and 1/4 cup melted butter; stir into the flour mixture. Bet egg whites on high until stiff peaks form then fold into batter. Bake in preheated oiled waffle iron until golden brown. Continue making waffles. Keep warm on baking sheet covered with foil.


To serve; place waffles on platter, pour over apples and drizzle with sauce, garnish with pecans. Serve whipped cream in separate bowl. No, there isn't any calories in this one.


Julia's Sun Dried Tomato and Chicken Pasta


2 Tbl. butter
olive oil
5 garlic cloves, minced
3/4 cup sun-dried tomatoes in oil, chopped
1/2 cup good quality chicken stock
2 cups heavy whipping cream
4 chicken breasts, boneless and skinless, sliced on diagonal slices
salt and freshly ground black pepper
1 tsp. red pepper flakes
1/2 cup fresh basil, chiffonade cut
1/4 cup fresh Parmesan cheese, grated
1 lb. fettuccine pasta


In a large saute pan over medium heat, add olive oil and butter. Add chicken and cook until browned, add garlic, cook for about 1 minute until soft. Add tomatoes, pepper flakes and chicken stock, increase heat to medium high and bring to boil. Reduce heat and simmer uncovered for about 10 minutes. Add the cream and bring to boil, stirring and simmer until sauce is thickened, coating a spoon. Add Parmesan cheese, taste and adjust salt and pepper to taste.  Bring large pot of salted water to a boil and add pasta, cook about 10 minutes until al dente. Drain well. Pour sauce over pasta and stir well. Place pasta on a platter, add basil and lots of grated Parmesan cheese.  Serve with hot crunchy garlic bread and a salad.



Sausage Blue Cheese Grits - Oh so very good. We had something similar in a cafe in Baton Rouge

3 cups milk
2 garlic cloves
salt and freshly ground black pepper, to taste
1/2 cup Maytag blue cheese, crumbled
1/2 lb. ground pork sausage
1/3 cup butter, cubed
1/2 cup whipping cream
2 large eggs, lightly beaten
1 (4 oz) can diced green chilies
3 Tbl. fresh Parmesan cheese, grated
1 tsp. fresh sage, chopped
1 tsp. red pepper flakes


Cook sausage with garlic in saute pan until browned. Drain off grease and set aside, covered. Bring milk, 1 tsp. salt to a boil in saucepan and gradually stir in grits. Cover and reduce heat and simmer about 10 minutes, stirring occasionally. Whisk in blue cheese and butter until melted. Whisk in whipping cream and stir in remaining ingredients including sausage. Pour into a lightly greased 1 1/2 qt. souffle dish and bake at 325 for 1 hour. Center will be slightly soft.


Julia's Chilled Avocado Soup - this tastes wonderful on a hot, summer Texas evening

3 large ripe Haas avocados, peeled and pitted
3 cups good quality chicken stock
1 Tbl. fresh lime juice
2/3 cup Greek yogurt
1/3 cup sour cream (not light)
1 large ruby red tomato, peeled and seeded and chopped fine
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper, to taste
Tabasco (I like a lot)


In food processor add 2 avocados and rest of ingredients except tomato and cilantro. Blend mixture until smooth and silky. Taste and adjust seasonings. Dice up 3rd avocado and place in soup and stir. Put soup in soup tureen. In 2 other bowls, add chopped tomato, and cilantro. Refrigerate soup at least 1 to 2 hours. Ladle into serving bowls, add chopped tomato and cilantro. Serve extra Tabasco.  


Banana Stuffed French Toast with Topping - This is wonderful and it was a great catering item for those early morning assignments.


2 Tbl. butter
2 Tbl. plus 1/2 cup sugar
2 Tbl. banana liqueur
2 large ripe bananas, peeled and cut into 1/2-inch rounds
6 slices egg bread cut into 1 1/2 inch thickness
1 1/2 cups whole milk
1/2 cup whipping cream
6 large eggs,
3 Tbl. pure vanilla extract
Syrup for french toast (either pure maple or banana syrup - see recipe below)
2 cups almonds, thinly sliced and lightly toasted
Topping
1/4 cup brown sugar, packed
1/4 cup quick cooking oats
2 Tbl. all purpose flour
2 tsp. cinnamon
4 Tbl. butter, soft


In a saute pan, melt the butter add 2 Tbl. of sugar, 2 Tbl. of banana liqueur and let the sugar dissolve. Add the bananas and cook until tender and caramelized. Remove from heat. Preheat oven to 350 degrees. With a sharp knife cut a 2-inch long slit in one side of bread, cutting almost all the way through. Divide the banana mixture and place some in each pocket of the bread. In a large casserole dish, whisk milk, eggs, cinnamon, vanilla add 1/2 cup sugar. Place bread slices in mixture and let soak up about 10 minutes, making sure to turn each one.  Place almonds on a plate and transfer each piece of bread on plate with almonds coating each side. Place each piece on a baking sheet.

Topping: In a bowl mix brown sugar, oats, flour and cinnamon together. Add the butter and rub with your fingers until clumps form. Sprinkle the topping over bread. Bake approximately 25 minutes or until golden browned. Serve with banana syrup if desired or pure maple syrup.


Banana Syrup
2 cups pure maple syrup
3 Tbl. butter, melted
2 ripe bananas
1 Tbl. fresh lemon juice
1 tsp. banana extract or banana liqueur


Mash your bananas well, heat saute pan with butter and add mashed bananas. Cook for about 3 minutes stirring well and continue mashing bananas. Pour in syrup and cook until warmed through, remove from heat and stir in banana extract or liqueur and lemon juice. Stir well and serve. Note: I have also mixed the banana mixture with Ricotta cheese before and stuffed the toast.


Goat Cheese and Chicken Rellenos


12 Anaheim chilies
2 cloves garlic, minced
1/2 lb. goat cheese, crumbled
1/2 lb. Monterey jack cheese, grated
1/2 lb. ground chicken
2 Tbl. shallots, chopped
3 Tbl. sun-dried tomatoes in oil, minced
1/4 cup cilantro
2 Tbl. fresh thyme
salt and freshly ground black pepper
1 egg
2 Tbl. heavy whipping cream
Cornmeal for dredging
oil for frying
Tabasco
Avocados, slice thin - garnish


In a saute pan, add a little oil, add chicken, garlic and shallots. Cook until chicken is done and veggies are soft. Cool this mixture in frig. Roast and peel chilies. Slice roasted chilies down one side, remove seeds leaving stem.  In a bowl combine chicken mixture, goat cheese, jack cheese, sun-dried tomatoes, cilantro and thyme. Season with salt and pepper and dash of Tabasco. Mix and shape into 12-rolled pieces about the size of the chilies.  Gently insert the rolls into the chilies, and do not overfill. Close chilies with toothpicks and refrigerate about 45 minutes. Beat egg into the cream and coat the filled chilies and dredge in cornmeal. In a large deep sided pan heat the oil to 375. Fry the chilies (leave in picks) until golden brown and drain on paper towels, remove toothpicks. Note: I have also omitted the sun-dried tomatoes, then added some chopped golden raisins a few chopped capers.

Sauce for Rellenos (if desired)
1 cup whipping cream
1/4 cup blanched almonds
5 walnut halves
2 1/2 Tbl. fresh cilantro, chopped
1/2 tsp. cinnamon
pinch of salt
1/2 tsp. sugar

Place all in blender and blend to silky consistency. Serve over rellenos.


Carne Adovada - a friend (Annabelle) from San Diego gave me this recipe years ago and I have changed it up a little.


1/2 cup dark raisins
1/2 cup strong brewed coffee
1 (4 to 5 lb) boneless pork shoulder roast, trimmed of excess fat and cut into 2-inch chunks
salt and freshly ground black pepper
1 Tbl. vegetable oil
2 onions, chopped
1/4 cup all purpose flour
1/2 cup chili powder
1 tsp. dried Mexican oregano
2 Tbl. canned chipolte chilies in adobo, minced
7 garlic cloves, minced
2 1/2 cups good quality chicken stock
2 tsp. grated lime zest
2 limes, juiced
1/4 cup fresh cilantro, chopped

Preheat oven to 350 degrees. Combine coffee and raisins in small bowl. Wrap bowl tightly with plastic wrap and microwave until liquid begins to boil about 1 -3 minutes, let stand for 5 minutes until raisins plump.  Pat pork dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven until just smoking. Brown meat in small batches and transfer to plate until all pork is browned. Cover with foil and keep warm. (do not overcrowd meat or it will steam instead of brown)  Sauce: Pour off all but 1 Tbl. fat in Dutch oven. Add onions and cook until softened. Add garlic and cook, do not brown, whisk in flour, chili powder, oregano, chipolte and cook about 1 minute. Add stock and raisin mixture, scraping up any browned bits and bring to boil. Working in 2 batches, transfer mixture to blender and puree until smooth. Return sauce to pot.  Add browned pork to sauce in Dutch oven and transfer to preheated oven. Cook, covered until pork is fork tender abut 2 hours. Skim sauce, then stir in lime zest, lime juice and cilantro. Taste and season again with salt and pepper. Serve with warm flour or corn tortillas, orange-onion avocado salad and rice.

Orange Avocado Onion Salad - refreshing and very delicious

3 large oranges, peeled and sectioned (juicy and sweet)
1 red onion, thinly sliced
2 nice Haas avocados, peeled, pitted and sliced
Dressing:
1/3 cup vegetable oil
1/4 cup white wine vinegar
1 tsp. sugar
salt and freshly ground black pepper
1 tsp. chili powder
1 Tbl. orange zest
3 Tbl. fresh orange juice
1/2 tsp. cumin
3 Tbl. Cilantro, chopped


Layer oranges, onions and avocados on platter, overlapping them. Whisk the dressing ingredients and pour over salad.




Bon Appetit

"Commit yourself to the Lord; let Him deliver...

Psalm 22:8

Going Camping and a Thief in the Night

One summer when we lived in Edmonds, WA we decided to take Brittany and one of her friends camping. Jerry and I went and bought the biggest tent we could find, it actually had rooms with dividers; living room, dining room, 2 bedrooms, but unfortunately no bathroom. We also bought every imaginable camping paraphernalia they sold. We were ready for our great outdoor adventure. After packing everything in the SUV we headed off to Deception Pass State Park on Whidbey Island, WA If you have never been there, you are missing one of the most beautiful places on earth (WA is full of them). I keep a notebook on trips we make as it makes it easy to refer to our adventures, what we ate, where we went, etc., and I enjoy looking at them throughout the years.

After arriving at the camp site, my husband informed me he forgot the stakes for the tent. My husband, Jerry is a big jokster (I always said, he needed to team up with Steve Martin for a comedy show) so I thought it was a joke. No joke, he had to get in the car and drive back to Edmonds. On his way back to us he got pulled over for speeding (we unfortunately both have the California lead foot) and the police officer let him go because he felt sorry for us back at the campground with no tent. We also brought Hamilton (girl dog) our beautiful jet black chow chow. She didn't really care for camping, but had a fun time and went swimming in Lake Cranberry.

After Jerry arrived we finally got organized and I started dinner. Dinner our first night, we had stuffed blue cheese turkey burgers, green chili white cheddar macaroni and cheese, tossed salad and for dessert, strawberries dipped in melted chocolate sauce.

On the second day we were there we invited my mom and dad over for dinner. My mom made 2 very large peach cobblers to go along with dinner which was; smoked salmon pasta salad, garlic bread and lime butter corn-on-the-cob. After dinner we had a nice fire and roasted marshmallows then mom and dad left and we all decided to hit the hay. We got ready for bed and went fast asleep listening to the peaceful noises around us. I think we were the only group in the entire park that was in a tent, most people had motor homes. Now is that really camping? About 2 in the morning Hamilton and I both woke at the same time to a noise outside the tent. Hammy started her low growl and I listened thinking we might have a bear outside. I quietly awoke Jerry and then Hammy started growling very loudly. Jerry was half awake and stumbling around to get a light, at the same time unzipping the tent. I thought Hamilton was going to pull me outside with her she was so excited. Jerry's flashlight kept going out and finally when he got outside we saw a person with a flashlight jogging up a path toward the road. The nerve of that person. I was a little jittery after that so I made Jerry build a huge fire to protect us and he stayed outside the rest of the night guarding our tent with Hamilton while the girls and I slumbered peacefully. Next morning, we discovered the culprit had pulled back the foil on the second peach cobbler, used a big serving spoon and helped them self to the entire peach cobbler.

Making good food for your camping trip does not have to be hard and of course the required hamburger/hotdog must be included, as well as; chips, dips and smores. Even a boxed mac and cheese can be dressed up. It's all about lots of ice and good pre-prep work, especially if you are in a tent and don't have a frig like motor homes have. It's really very easy if you "mise en place."

For breakfast on the 1st morning we had orange french toast with orange marmalade syrup and sausage patties. After breakfast, the girls cleaned up the dishes and we were off for an adventure at the beach and lake. Jerry took the girls surf fishing and Brittany caught a very large fish, which didn't look too good so we threw it back. We packed a lunch of; fruit, chips, sandwiches (PB and J) and bottled water.

After surf fishing we drove over to Bowman's Bay for nature hike. The human history of the park dates back many, many years when the first people settled in the areas now known as Cornet Bay, Bowman's Bay and Rosario. Eventually, the land was settled by the Samish and the Swinomish Indians.   

They lived on the land until the early 1900's. During his Northwest coastal explorations, Captain George Vancouver became the first European to identify the area near Whidbey Island as a passage, which he named "Deception Pass." A 1925 act of Congress designated the property for public recreation purposes. In the 1930's, the Civilian Conservation Corps (CCC) built roads, trails, buildings and bridges to develop the amazing park. The name "Deception Pass" derived from Captain Vancouver's realization that what he had mistaken for a peninsula was actually an island. He named that island "Whidbey" in honor of his assistant, Joseph Whidbey, who was at this side when Vancouver realized the mistake. The captain named the inlet at which he was anchored "Deception Pass" to commemorate the error.

The Maiden of Deception Pass story pole is located on Rosario Beach in the north section of the park. It depicts a story of the Samish Indian Nation. It's a fantastic carving of an Indian woman holding up a fish and I've always been fascinated by it.

The story goes; Ko-Kwal-alwoot and other maidens were gathering seafood on the beach one day, when one of the shellfish slipped from her grasp and fell into deeper water. She reached for it, and it slipped from her hand again and again, and she kept following it until she was in deep water, well over her waist. Suddenly she realized that what seemed to be a hand had grasped hers and was holding her there. Terrified, she attempted to free herself, but a voice told her not to struggle or be afraid, that she was very lovely, and he was merely holding her there so that he could look upon her beauty. Soon her hand was released, and she returned to her people. After a number of such meetings, during which the spirit held her hand longer and longer each time, and spoke soothingly to her, telling her of the many beautiful things which were in the sea. There came a day when a young man emerged from the water, and accompanied her to her father's house, to ask for her hand in marriage. The people of the village knew not from where he came, or who he might be, but they noticed that in his presence they were chilled, as though icy winds were blowing. At first when he asked for Ko-Kwal-alwoot's hand, her father was indignant and said "no, my daughter cannot go into the sea with you-she would die." "On the contrary," said the young man, "she will not die; we will give her eternal life, and we will be very good to her, for I love her dearly." Then he warned the father that if he could not have Ko-Kwal-alwoot for his bride, all the seafood would be taken from them, and they would be very hungry, but the father still would not agree. As time went on, there was a great scarcity of food of all kinds, and even the streams started to dry up, so that they could have no water to drink. When she could stand it no longer, Ko-Kwal-alwoot went out into the water, and called the young man, begging him to give her people food. But he replied, "Tell your father that only when you are my bride, will the waters teem with fish, and your people may again live in plenty." At last her father, realizing that his people were starving, reluctantly agreed to give up his daughter so that the many members of his tribe might live. He made one stipulation, however, and that was that she was to return to her people for a visit once a year, so that they could see if she was being cared for and was happy. This was agreed upon, and Ko-Kwal-alwoot, wrapping her garments about her, walked into the water, farther and farther until she was out of sight, and only her hair could be seen floating in the current. True to the agreement, there was food in plenty, and the tribe prospered. And Ko-Kwal-alwoot returned to her people once each year, and before her coming there was always more food than ever before. Still each time she came, her people noticed more and more of a change in her. Barnacles grew upon her hands, up to her arms, and the last time she came they had started to grow upon the side of her face which had been so beautiful, and her people felt the chill winds whenever she walked, and they noticed that she seemed to be unhappy out of the sea. On her last visit they told her she did not need to return to them again, unless it was her wish to do so. Since that time she has been their guiding spirit, and through her efforts there has always been plenty of shell fish and food of all kinds in that vicinity, and the spring water has always been pure and sweet. The Samish Tribe believes that as the currents flow back and forth through Deception Pass, her hair may be seen drifting gently with the tide, and that she is always there to look out for the welfare of her people.

Breakfast 3rd morning; cereal, camp toast with jam, fresh fruit; Lunch 3rd day; hot dogs, potato salad, chips, chocolate cake - we really wanted peach cobbler! Dinner the 3rd night; grilled asparagus, marinated grilled pork chops, sauteed red potatoes with garlic, butter and parsley and lemon squares.

Breakfast next morning; we are tired of camp food, we packed everything up, found the closest restaurant and enjoyed someone else waiting on us. Got home, gave our tent to a friend as we were all tired of sleeping in sleeping bags, well maybe the girls weren't. Decided next time those motor homes looked pretty good and we could just rent one.

Enjoy these camp recipes and tips on making your next camping trip easy, stress free and fun.  Please not these are very simple recipes and I really posted them for kids they love eating out of foil packets for some reason.  

Red Potatoes with Garlic, Butter and Parsley

8 red potatoes
4 cloves garlic, chopped
1 Tbl. butter
2 Tbl. olive oil
Italian parsley, chopped
salt and pepper

Cut potatoes into quarters and place in heavy skillet (cast iron is best) with 2 Tbl. olive oil, saute until tender, add garlic and cook about 2 minutes until soft, add butter, season with salt and pepper and toss with parsley. If you have any leftovers, use next day for breakfast.

Julia's Smoked Salmon Lemon Pasta Salad - this is so good

1 package smoked salmon, flaked into medium pieces
1 package bow tie pasta, cooked and refreshed and drained well
6 scallions, thinly sliced, including green part
zest of 1 lemon
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon (fresh lemon juice)
fresh dill, chopped
salt and pepper, to taste

For camping; Precook your pasta, refresh in cold water and place in a ziplock bag drizzled with a little olive oil. Keep stored in cooler iced until ready to use. In a large bowl add scallions, pasta, dill, zest and fresh lemon juice. Add salt and pepper and gently mix in mayonnaise and sour cream, gently stir in smoked salmon.

Kahlua Fudge Sauce

1/2 cup (heaping) unsweetened cocoa powder
1/2 cup dark brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
4 Tbl. Kahlua liqueur

In heavy saucepan, combine ingredients; mix well. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, stirring. Remove from heat. Reheat before serving - Serve with fresh strawberries. Note: this can be made ahead and placed in Tupperware container, stored in cooler with ice until ready to use. Reheat over campfire and dip berries.

Camp Garlic Bread

1 loaf French bread
butter
garlic powder
fresh grated Parmesan cheese
3 Tbl. sun-dried tomatoes, chopped fine

Prepare butter mixture at home, then place in Tupperware and keep in ice chest iced until ready to use. Spread butter mixture on bread. Wrap in heavy duty foil and place on campfire to warm.

Hot Ham and Pineapple Foil Packet Sandwiches 

4 French rolls
Deli Black Forest Ham, sliced
Pineapple rings - I like to grill the pineapple first before adding to sandwich
Slices of Cheddar Cheese
Dijon mustard
Honey

Slice rolls in half.  Mix the Dijon and honey together and spread on each side of roll.  Layer ham, pineapple, cheese and top roll.  Wrap in heavy duty foil and place on grill or over hot coals for about 20 minutes.

Camp Pork Chops

4 pork chops, bone in
Olive oil
salt and pepper
grill seasoning
prepared barbecue sauce

Keep your chops in ziplock bag in cooler, well iced until ready to use. Rub chops with olive oil, salt, pepper and grill seasoning. Place directly on camp fire grate or in cast iron skillet and cook until done. Heat up some sauce and baste each chop a few times while cooking.

Corn-on-the-Cob with Lime Butter

Corn, with the husks left on and silk part removed
Lime butter - make ahead of time and place in Tupperware container until ready to use
Salt and pepper

Bring along a clean bucket for washing dishes and soak the corn in bucket with cold water for 30 minutes, with the husks still on, making sure they are fully submersed. Remove the corn from the water and place directly over hot coals. Allow to cook for about 20-25 minutes, rotating a couple of times, and then remove from the fire and remove husks. For make ahead lime butter - soften butter, add lime zest, salt, pepper and lime juice, mix well. Spread on hot corn.

Asian Chicken Foil Packets - really easy and good or you can make this in a skillet over camp fire or grill - for some reason kids like packets

4 boneless, skinless chicken breasts cut into 2-inch pieces
1 large red bell pepper, seeded and chopped into 2-inch pieces
1 large green bell pepper, seeded and chopped into 2-inch pieces
1 large red onion, chopped into large pieces
1 (15 oz.) can pineapple chunks
Sauce
1 1/2 cups teriyaki sauce
3 Tbl. sesame seeds (toasted if you can)
Fresh cilantro chopped (garnish)

Preheat grill or camp stove.  Using heavy duty foil lay out 4 very large pieces.  Into a bowl add the teriyaki sauce and sesame seeds.  Add chicken, peppers, onions, pineapple and sauce to foil, fold over sides and seal shut.  Grill about 15 to 25 minutes.  Carefully open packets to make sure chicken is cooked through.  Sprinkle on cilantro and dig in.

Foil Packet Shrimp Scampi - very good

2 lbs. large shrimp, peeled and cleaned
1/2 cup butter, melted
3 Tbl. dry white wine
4 or 5 garlic cloves, minced
1 Tbl. fresh rosemary, chopped
1 Tbl. fresh thyme, chopped
2 Tbl. fresh lemon juice
1 lemon zested
pinch red pepper flakes
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped

Preheat grill or camp stove.  Into a large bowl add shrimp, butter, wine, garlic, thyme, lemon juice, zest, red pepper flakes, salt and pepper.  Cut 4 large pieces of heavy duty foil and divide shrimp mixture equally in center of each packet.  Fold up foil completely sealing packets closed.  Place onto grill and cook about 12 minutes.  Open carefully and garnish each packet with parsley.

Sausage and Egg Roll Ups

1 box fully cooked sausage links (makes it easier)
6 eggs
salt and freshly ground black pepper
1 1/2 cups Sharp Cheddar cheese, shredded
1 cup baby spinach leaves, rough chopped
3 scallions, thinly sliced including green part
10 (6-in) flour or corn tortillas
Salsa

Preheat grill or camp fire.  Heat the frozen sausage links on a pan cooking to warm through.  Remove to a plate and keep warm.  Crack eggs and add a splash of milk, season with salt and pepper and whisk.  Add eggs to pan and scramble.  Warm the tortillas for a few seconds.  Divide the eggs onto tortillas, top with cheese, spinach, scallions, sausage link and some salsa.  Roll up  and place seam side down onto pan, lightly spray with cooking spray and heat for about 10 minutes.  Serve with salsa.  

Orange French Toast

1/2 cup orange juice with pulp
1/2 cup heavy cream
8 large eggs, beaten
salt
thick sliced French or Italian bread
butter
Good quality orange marmalade
Pure maple syrup

In a bowl, whisk orange juice, cream and eggs together, add a little salt. Place bread into egg mixture and soak well. Remove and place on buttered grill pan over hot camp fire. Cook until golden brown on both sides. In a small saucepan, mix marmalade and a little maple syrup together and heat. Butter toast and pour on some marmalade syrup.

For Smores Recipe - see Romantic Winter Picnic blog. "Smores Julia's Way"

For Lemon Bar Recipe - See Lemons, Lemons, Lemons blog, "Mom's Lemon Bars"

Cheesy Camp Potatoes

2 lbs. Yukon Gold potatoes, sliced
2/3 cup Ranch dressing
5 slices thick cut bacon, cooked 
1/2 cup Sharp cheddar cheese, shredded
3 Tbl. fresh parsley chopped
salt and freshly ground black pepper
5 scallions, thinly sliced (garnish)

Preheat grill or campfire.  Slice the potatoes about 1/4-inch thick.  With some heavy duty foil spray large pieces and lay flat.  Into a bowl mix the potatoes with the dressing.  Layer potatoes on foil with potatoes, cooked bacon, cheese, salt, pepper and parsley.  Cook for about 20 minutes or until tender and flip over packets and cook 20 more minutes.  When cooked carefully open packets and drizzle with some more dressing.  Scatter on sliced scallions.  Enjoy

Stuffed Blue Cheese Burgers

Ground Beef or Ground Turkey
blue cheese, crumbled (I like Maytag)
salt and pepper
1 large onion, sliced thin
Hamburger buns
condiments

In a bowl, add beef or turkey, season with salt and pepper. In a cast iron skillet add some oil and sliced onions, saute until golden and caramelized. Make patties, add some sauteed onions to bottom patty, add some blue cheese, cover with top patty and press edges together. Oil grill and place burgers on grill and cook until done on each side.

Green Chili Mac and Cheese

1 lb. large elbow macaroni
1 Tbl. olive oil
2 Tbl. butter
3 Tbl. all-purpose flour
1 1/2 cups whole milk - for camping you can also use evaporated milk in a can
3 cups white cheddar cheese, shredded
1 can diced green chilies
5 scallions, chopped including green part
Tabasco Sauce (green one)

Cook pasta at home, drain and refresh in cold water, drain again and drizzle with a little olive oil and place in ziplock bag, store in ice chest with lots of ice. When ready to use at campsite, heat large saucepan over campfire, add oil and butter. Whisk in flour until smooth and add milk and continue to whisk. Allow to thicken a bit and stir in cheese, adding more milk if it gets too thick. Add pasta and warm through, stir in chilies, scallions, Tabasco, taste and season with salt and pepper.

Adult Toasted Marshmallows

Large marshmallows
Bottle of Baileys

Toast the marshmallows and then dip into the Baileys.  Easy and very good!

Bon Appetit

"Beware of practicing your righteousness before men to be noticed by them"

Matthew 6:1