Contest-Winning Fresh Blueberry Pie

 

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
1 refrigerated pie crust (9 inches), baked

Directions

1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

2. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Yield: 8 servings

Tea Mail (Apr 28)

Cookbook Mail (Apr 28)

 

Cooking gets cozy with stovetop and slow cooker soups, stews, chilis, and chowders for the whole family to enjoy, in Cutthroat Kitchen star Addie Gundry's collection of homemade soup recipes.

In Addie's home, the delightful sound of a simmering pot on the stovetop signals that a hearty soup or stew is on its way. When it comes to creating a cozy atmosphere and showing off your cooking chops, there’s nothing like an easy homemade soup recipe to bring family together. This cookbook has classics like Old-Fashioned Potato Soup and Beef Stew, as well as new culinary hits like Chicken Parmesan Soup and Pulled Pork Chili. Each recipe is paired with a gorgeous full-color, full-bleed finished dish photo.


 

From a perfectly golden roaster chicken surrounded with herbed potatoes to soups, salads, and casseroles that make myriad uses of the resulting leftovers, Easy Chicken Recipes by Addie Gundry is perfectly poised to answer home cooks' twin boredom with and reliance upon the old standby: a chicken dinner. This book includes easy appetizers like spicy chicken potstickers, inventive casseroles like Frontier Chicken and noodle casserole, comforting soups, backyard favorites like Buffalo Chicken Sandwiches and more quick and easy weeknight dishes for the oven, the skillet, the slow cooker, and the grill. Each recipe is paired with a gorgeous, full-color, finished-dish photo.

Three Loaves in One

 

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2/3 cup orange juice
2 tablespoons butter, melted 

FOR ZUCCHINI BREAD

1/3 cup shredded zucchini
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon 

FOR BLUEBERRY BREAD

1/3 cup fresh or frozen blueberries
2 teaspoons all-purpose flour
2 teaspoons honey
2 teaspoons orange juice 

FOR CINNAMON BREAD

4-1/2 teaspoons sour cream
1 tablespoon sugar
3/4 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
1/2 teaspoon 2% milk 

Directions

 

1.  Coat three 5-3/4x3x2-in. loaf pans with cooking spray; set aside. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter; stir into dry ingredients just until moistened. 

 

2.  Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange zest and cinnamon. Pour into one prepared pan. Transfer 3/4 cup batter to a second bowl. Toss blueberries with flour; fold into batter. Pour into second pan. Combine honey and orange juice; set aside.

 

3.  Stir sour cream into remaining batter; spoon half of the batter into third pan. Combine sugar and cinnamon; sprinkle over batter. Top with remaining batter; cut through with a knife to swirl.

 

4.  Bake all three loaves at 325° for 33-36 minutes or until a toothpick inserted in the center comes out clean. Pour reserved honey mixture over warm blueberry bread. Cool loaves for 10 minutes before removing from pans to a wire rack. 

 

5.  Whisk confectioners' sugar and milk until smooth; drizzle over cooled cinnamon bread. 

 

Yield: 3 mini loaves (6 slices each). 

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Sheet Pan Pineapple Chicken Fajitas

 

Ingredients 

2 tablespoons coconut oil, melted
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1-1/2 pounds chicken tenderloins, halved lengthwise
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-inch strips
1 tablespoon minced seeded jalapeno pepper
2 cans (8 ounces each) unsweetened pineapple tidbits, drained
2 tablespoons honey
2 tablespoons lime juice
12 corn tortillas (6 inches), warmed

Optional Toppings: pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado
Lime wedges, optional

Directions

1.  Preheat oven to 425°. In a large bowl, mix first five ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in two greased 15x10x1-in. pans.

2.  Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.

3.  Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

Yield: 6 servings

Test Kitchen Tips

1.  If you love pineapple, add even more as a topping or serve with a fruit salsa like peach or pineapple salsa.

2.  If you don’t have coconut oil on hand, substitute with canola or vegetable oil.

Chocolate Cashew Clusters

 

Ingredients

16 ounces white baking chocolate, chopped
7 ounces milk chocolate, chopped
7 ounces bittersweet chocolate, chopped
4 cups salted cashews
3/4 cup milk chocolate English toffee bits

Directions

In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

Yield: 3 pounds

National Tea Day

Peach Cobbler Dump Cake

 

Ingredients
2 cans (15 ounces each) sliced peaches in extra-light syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 package yellow cake mix (regular size)
3/4 cup sliced almonds
1/2 cup cold butter

Directions

1.  Preheat oven to 350°. Place one can of peaches in a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.

2.  Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

Yield: 15 servings

Cranberry Chocolate Chip Pecan Pie

 

Ingredients 

1 sheet refrigerated pie pastry
4 large eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups fresh or frozen cranberries, thawed, chopped
1 cup miniature semisweet chocolate chips
1 cup pecan halves

Directions

1.  Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.

2.  Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling.

3.  Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

Yield: 8 servings 

Test Kitchen Tips

1.  Chilling the pie shell while you prep the filling will help the edge stay fluted while it bakes.

2.  Dark corn syrup gives this pie a robust flavor, but light corn syrup can be used instead.

3.  For a perfectly browned crust, be sure to preheat your oven and bake the pie on a lower oven rack.

4.  Not sure if it's done? Bake until a thermometer inserted in the center reads 200°.

Traditional Eclairs

 

Ingredients

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

FILLING 

1/3 cup sugar
3 tablespoons cornstarch
2-1/2 cups 2% milk
2 egg yolks
1 tablespoon butter
1-1/2 teaspoons vanilla extract
Confectioners' sugar or chocolate frosting

Directions

1.  In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

2.  Insert a large round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 in. long) 3 in. apart on a greased baking sheet.

3.  Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each for steam to escape; cool.

4.  For filling, combine the sugar and cornstarch in a small saucepan; gradually add milk until smooth. Bring to a boil over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

5.  Stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool.

6.  Split puffs; remove and discard soft dough from inside. Fill eclairs just before serving. Replace tops; dust with confectioners' sugar or spread with frosting. Refrigerate leftovers.

Yield: 1 dozen

Tea Mail (April 14)

Food Pics

Peanut Butter 'n' Jelly Muffins

 

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Directions

1.  In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.

2.  Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.

3.  Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Yield: 1 dozen

Crunchy Chocolate Eggs

 

Ingredients

1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3-3/4 cups semisweet chocolate chips
1-1/2 teaspoons shortening
Candy sprinkles

Directions

1.  In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in cereals and peanuts.

2.  When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm.

3.  In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.

Yield: about 4-1/2 dozen

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Happy Easter!