Monday, June 22, 2020

Simple Blueberry Turnovers
















 
I woke up this morning to a cloudy day and felt like baking something. That’s what usually happens when the sun isn’t shining down on my morning.  I head to the kitchen to bake. It doesn’t always have to be anything elaborate. Sometimes I can open my pantry or my freezer and see something wonderful that will spark my creative brain. Sometimes, my creation can be so simple I’m embarrassed to call it a recipe! 

Simple Blueberry Turnovers

Filling
1 12 ounce bag of frozen blueberries
1/4 cup sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 box (2 sheets) puff pastry
1 egg, beaten with 1 tablespoon water

Short cut:   Open a can of blueberry pie filling!

Heat blueberries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for about ten minutes or until the berries start releasing their juices, stirring frequently.










Once there is a lot of juice, mix the cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Allow the filling to cool slightly before filling the pastry.





























Whisk the egg and water in a small bowl to create an egg wash. Set aside. Carefully unroll pastry dough onto a lightly floured surface. Cut each sheet into 4 equal sized squares by cutting down the center both ways.  Brush all around the edges of each sheet with egg wash.





















Spoon 2 tablespoons of blueberry mixture onto the center of each square and then fold the pastry over by connecting two pointed corners into a triangle shape. Crimp all of the edges together with a fork to seal the filling inside.














Lightly brush the top of each turnover with the beaten egg wash. Cut 2 or 3 small steam vents in the tops of each pastry. Move to a line baking sheet and bake for 20 minutes until golden brown. Allow to cool slightly before adding glaze.





















Glaze

1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1-3 tablespoons cream (or whole milk)

Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.





















Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!






















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Tuesday, June 9, 2020

Raspberry White Chocolate Cheesecake Pie
























WOW!  Wanna really show off?  Present this easy-to-make pie to your friends and family and they will think you slaved in the kitchen for hours. This pie is so light and delicious and just for spring and summer!  Make your own graham cracker crust or really make it quick with a ready-made store-bought pie shell.

   Raspberry White Chocolate Cheesecake Pie


1 graham cracker crust (store-bought or homemade)
1 (8 oz.) block of cream cheese
8 oz. white chocolate, melted
1 cup powdered sugar
1 (8 oz.) package Cool Whip, thawed (see Notes)
12 oz. fresh raspberries



Spread 2 tablespoons of melted white chocolate on the bottom of the pie prepared pie crust (fully cooled if homemade). 
Chop ¼ cup of fresh raspberries and sprinkle them over the bottom of the cooled pie crust. Set aside the whole berries for topping your pie later.  Set aside 2-3 tablespoons of melted white chocolate to drizzle over the top.






































In a large bowl, beat the remaining melted white chocolate with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until creamy and fluffy, scraping the sides as needed to ensure everything is fully incorporated.


















 

Pour filling into crust, evening out the top with a knife or spatula. Place the fresh raspberries on top of the filling. 


















 

Place the remaining white chocolate in a small Ziplock bag, snip off the corner of the bag, and drizzle the top of your pie with the melted chocolate.  




















Notes: 

You can use 3 cups whipped cream instead of the Cool Whip if you don't have access to it or just prefer it!



Refrigerate for at least an hour before serving. Enjoy!

























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Mom's Peaches and Cream Pie


























I've been trying to re-create my Mom's Peaches and Cream pie for years. It is one of the best pies you've ever tasted with sweet peaches nestled in a creamy vanilla custard, cradled in a rich, buttery, and flaky crust.  I can get the pie crust right and the rich vanilla custard tastes just like my Mom's.  The problem is I just can't seem to turn out a pretty pie like she did. Her pie was absolutely beautiful every time she made it. Even so, it is so delicious and still one of my favorite of all the pies she ever made.

Mom's Peaches and Cream Pie




Basic Pie Crust

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.



























Filling

8 large ripe but firm peaches
2 tablespoons of sugar for peaches
1/2 cup sugar
3 tablespoons flour
1/4 teaspoons salt
1/3 cup heavy cream
2 egg yolks
1/2 teaspoon pure vanilla

Heat oven to 375 degrees. Peel peaches with a vegetable peeler using the serrated edge. Slice peaches in half horizontally and remove the pit. Place them face side up and sprinkle sugar on the top of each one. Use more sugar if needed. Bake in 375 degree oven for 15 minutes and then flip peaches over. Continue to bake on other side.

While peaches are baking for the first 15 minutes, prepare your pie crust or use a frozen deep dish refrigerated pie crust. Cut a circle of parchment paper to cover bottom and add pie weights on top. I use beans to weight down my pie crusts. Bake pie crust in oven at the same time you are ready to flip the peaches over and bake on the second side for 20 minutes. Remove from oven and lift the parchment paper with pie weights from the crust. Cut peaches in half and place in a circle all around the outside of the crust and in the middle. Turn down the oven to only 325 degrees while you make the custard.

In a medium bowl, mix together 1/2 cup of sugar, flour, salt, cream, vanilla and egg yolks mix with wooden spoon or whisk until smooth. Pour custard all over the peaches. Bake at 325 degrees for 50 minutes or until custard is set. Cool completely before slicing. 



























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