Recipe: Perfectly Sweet Vanilla Whipped Cream

My little helper has helped me discover a perfect whipped cream recipe. And even better than discovering the recipe? I wrote it down! Amazing concept, isn't it? I had been working with a Martha recipe for a while that wasn't sweet enough for my liking, so I changed it every time I made it. The thing was, I had to keep re-inventing it because I kept forgetting to write it down. So now that I practically have it etched into stone so I don't forget it again, I want to pass it on to you.

The recipe makes a pretty good amount. (I just wrote it down for the first time. Please don't expect that I've also measured how much it produces.) I do know that half of the recipe is plenty to cover a pie. So if you don't want to have extra because you think you just might eat all the leftovers with a spoon right after promising yourself you'll save the extra, I'd recommend going with the half recipe.

Here's the full recipe:

1 cup heavy cream
1 tablespoon vanilla
3-4 tablespoons powdered sugar

Pour all the ingredients into a bowl and mix just until stiff peaks form. This can be done by hand with a whisk or using a mixer on medium-high. If you use a stand mixer, though, don't walk away. It can reach a ready point pretty fast and ruin the batch if the mixer isn't turned off right away. (Yes, I tell you this from experience. If this does happen, add more cream one tablespoon at a time and mix until it gets back to the right consistency.) Feel free to add more or less vanilla and powdered sugar to your liking. A lot of vanilla can be really good on some desserts. I've done it with French silk pie and hot chocolate. Mmmm.

It's a simple recipe, but whipped cream is kind of a dessert staple, so it's nice to have a good recipe on hand. And it's always memorable to tell people it's homemade.

Enjoy!

Recipe: Berry Custard Pie

Feel like sneaking a taste of summer in the middle of a bitterly cold winter? This yummy pie is a perfect way to do just that. I discovered this berry custard pie recipe on Martha Stewart's website a couple weeks ago and have fallen in love with it.
The original recipe called for fresh raspberries, but fresh raspberries are expensive around here this time of year. The first time I made it, I used a pound of frozen blackberries. On Thursday this week I made four more to serve at a class at church and used a lovely triple berry mix of frozen blueberries, blackberries and raspberries. Experiment with what you like! In my book, it's hard to go wrong with berries. Yum.

Start with a regular crust. You can use my no-fail crust recipe (follow the complete baking instructions on the bottom of the post) or buy a pre-made crust. I've done it both ways. If you buy your crust, go for the frozen, deep-dish variety and bake it on your own. This was actually the first time I've used a store bought crust, and I was fairly happy with the end result. I definitely recommend making your own when possible, but don't feel bad if you prefer to buy yours. You'll still end up with a pie!

If you use frozen berries, it's best to thaw them first and drain the extra juice. Then follow the recipe below.

2 tablespoons all-purpose flour
3/4 cup sugar
1 large egg
1 cup heavy cream
1 pound (3 1/2 cups) berries
1/4 teaspoon salt

Preheat oven to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream and whisk to combine. Toss berries, remaining 1/4 cup sugar and salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.


Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover and refrigerate for at least 2 hours. Garnish with fresh berries and serve cold.

I can't wait until I can swing in to the farmers' market this summer for fresh berries. In the meantime, this is the perfect taste of summer.

Enjoy!

Recipe: French Silk Pie

Last week I was asked to bake a few things for our residency retreat over the weekend. I know that it's not usually the greatest idea to try out brand new recipes for such occasions, but I felt I'd be forgiven if something didn't turn out. Besides, when you're staying in a cabin in the woods surrounded by gorgeous trees and lakes, the snow is falling, you've got a glass of wine or a really good cup of coffee, doesn't everything just seem okay? Add that to the fact that there were six kids in the cabin all under the age of 2 1/2 and I'm pretty sure anyone would have eaten anything with a half-way sophisticated flavor.

So after a little searching, I narrowed my choices to two pies and a batch of fudge brownies. I had wanted to make biscotti, too, but I was already a little behind on class work, so I dropped that one. (Thanks to those of you who helped me come to that conclusion.) The first pie was a lovely, simple French silk that I found on allrecipes.com.

This recipe requires very few ingredients and not a lot of time. The only thing you'll have to know is that the filling needs to be chilled for a while before serving it, so plan ahead. It's completely up to you whether you want to buy a crust or make one. If you decide to make one, my mom's no-fail pie crust works beautifully.

1/2 cup butter, room temperature
3/4 cup white sugar
2 (1 oz) squares unsweetened baking chocolate, melted & cooled
1 teaspoon vanilla
2 eggs
1 prepared 8 inch pastry shell

Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate and vanilla. Add the eggs, one at a time, beating five minutes on medium speed after each addition. (The filling may not set well if you rush this.) Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least two hours before serving.

I also recommend covering the top in fresh or store bought whipped cream and sprinkling bits of chocolate across the top. You can't see that in my picture because I actually made the pie four days before serving it. And guess what? It still tasted amazing. (Mind you I only had one bite. I'm just starting phase two of this round of P90X and I'm trying to be really good.) I'm thankful for cold weather in such a situation because I never once had to put it in a refrigerator. It stayed perfectly cool in the back of the Jeep. So if you need to bake something ahead of time, this is the one to pick. I thought the brownies would fare better. I was wrong. They were dry. Blah.

Let me know if you end up trying this fairly simple recipe. It's delish!

Enjoy!

Recipe: Pumpkin Chiffon Pie

Happy Pie Day!

What? You didn't realize today was pie day? Or did you not know that a pie day even existed? If you're of the latter party, no worries, I was in that boat, too. While listening to public radio this morning before class, I heard the amazing announcement. Silly me thought there were no major holidays between New Years and Valentine's Day. Why do they not sell cards for such an occasion? At least they sell PIE!

If you're looking for a fun change to a predictable dessert, you simply must try this recipe. This pumpkin pie variation tastes like a classic but has a surprising and pleasing twist. The secret is in the eggs. They are carefully beaten to create a light-as-air texture. Although it is perfect throughout the fall season, it also fits quite nicely on any chilly day. (And heaven knows we have plenty of those around here!)

The recipe originally came from a Martha Stewart Living magazine a couple years ago. It can be found here on her website.

Start with a gingersnap crust.

32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoons plus 2 teaspoons unsalted butter, melted

Preheat oven to 350.

If you have a food processor: Process gingersnaps, sugar, and salt until finely ground. Add butter, and process until combined.

If you don't have a food processor: (This is the way I make it.) Put the gingersnaps in a gallon-sized Ziploc bag. Using a rolling pin or wine bottle, roll over the cookies until they are finely ground. Pour the crumbs into a medium bowl and stir in sugar and salt. Pour the butter over the crumb mixture and stir with a fork until evenly coated.


Press the crust into the bottom and sides of a pie pan. Bake until darkened and firm, 11-13 minutes. Let cool.


And now for the pumpkin filling.

1 envelope unflavored gelatin
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can)
3 large eggs, separated
3/4 cup sugar
1/2 cup whole milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Sprinkle the gelatin over the cold water in a small bowl and set aside for about 5 minutes.

Combine the pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat and stir in gelatin mixture until dissolved. Let the pumpkin mixture cool completely.

In the bowl of an electric mixer (or in a bowl using a hand-held electric mixer...this is much more time-consuming and can be challenging), beat the egg whites until soft peaks form. (Soft peaks means that you can still see a mark when the beater is taken out of the eggs but it soon disappears.) Gradually (MUST be done very slowly or the eggs won't turn out) add remaining sugar, beating until stiff peaks form. (Stiff peaks remain well after the beater is lifted out of the egg mixture.)

Whisk 1/3 of the beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites.

Spoon into pie shell and refrigerate for at least 1 hour.

If you don't plan to serve the pie the day it is made, I recommend refrigerating the filling in a bowl rather than in the crust. The crust tends to get mushy otherwise. Just before serving, spoon the chilled filling into the crust and smooth the top.

Let me know if you have any questions. This really is a treat!

Enjoy!

Recipe: Mama's Perfect Apple Pie

Before I post anything about a recipe, I really can't resist showing off this adorable picture of Ella and her friend Owen. It was taken yesterday at Owen's house while I was at school. Does this qualify as her first kiss? Even if it doesn't, I'm definitely pulling it out at her high school grad party. I love it.

Now, on to that apple pie.


Just as the no-fail pie crust recipe came from my very own mama, so does this simple apple pie recipe. If you've never tried making a fruit pie, this would be the one to start with. Follow these step-by-step instructions and you're sure to have success!

Gather these ingredients:

pastry for a 2-crust 9-inch pie (find the no-fail recipe here)
8-9 tart apples, peeled, cored & thinly sliced (equals at least 6 cups)
1 cup sugar, plus extra for dusting
2 tablespoons flour
1 teaspoon ground cinnamon
dash ground nutmeg
2 tablespoons butter, cut in small pieces
1 large egg, beaten

Heat the oven to 400 degrees.

In a medium bowl, stir together the sugar, flour, cinnamon and nutmeg. Place the sliced apples in a large bowl and sprinkle the sugar mixture over the apples. Gently stir the apples until they are coated with the mixture. Set aside.

Line the bottom of a pie pan with one layer of pie crust. (Follow the no-fail crust recipe for the easiest way to do this.) Trim the edges of the crust. Pour the apple mixture in the pie pan. Place the pieces of butter over the apples. (Don't forget the butter. I've forgotten it so many times that I now keep a permanent sticky note stuck to my recipe card that automatically goes on the oven door as soon as I start baking.)


At this point, cover the top of the pie with the second crust. This can be tricky, but is a lot easier if you roll the crust between two pieces of plastic wrap, peel one layer of wrap off and quickly flip the crust over the pie. Lift the edges of the plastic to trim the excess with a sharp knife. Then replace the plastic and pinch the edges to make them pretty. With the plastic on it, your fingers won't stick to the crust. It's much faster.


Cut a few slits in the top of the crust to release steam while baking. To further decorate the crust, use a small cookie cutter to create pieces from your extra pie dough. Set the pieces on top of the pie. Then, using a pastry brush, brush the beaten egg over the top of the entire pie and sprinkle it with sugar. Bake for 45-50 minutes with the oven rack in the center or lower of your oven. Check the pie 30 minutes into the baking time. If it's getting pretty brown, cover the pie with a big piece of foil. That way the pie won't get overly dark.


And there you have it! Your pie can be served warm or cold, with whipped cream or ice cream, for dessert or breakfast.

Check back tomorrow for another dessert recipe. I'm going to try to post a new one each day leading up to Thanksgiving. We'll see how we do!

Enjoy!

Recipe: No-Fail Pie Crust

I give all the credit of this recipe to my mom and her junior high home economics class. As the story goes, she was in a group with three boys who were awesome in small motors class but couldn't do a whole lot in the kitchen. This recipe was given to them so they could successfully complete their pie assignment. Years later, it's still working its magic!

Here's what you'll need:

3 cups flour
1 1/4 cups shortening
1 large egg, beaten
5 tablespoons water
1 teaspoon salt

Using a pastry cutter or a fork, cut together the flour and shortening. (You can use butter instead of shortening, but I recommend the shortening.) Add the egg, water, and salt and continue to cut the ingredients together.

And that's it! You'll have enough dough to make two crusts, which is perfect for an apple pie or something with a top layer of crust. Divide the dough in two, shape them into discs, wrap them in plastic, and place them in the fridge or freezer until you decide to use them.

Once you're ready to use your dough, let it thaw if it's been in the freezer. If it's only been in the fridge, you'll be good to go. It actually helps if it's just a little cold. Unwrap a disc and place it between two big pieces of plastic wrap to roll it out. This way nothing will stick to the counter or the rolling pin. You may have to press your belly up to the counter to hold down the plastic wrap. It'll slide a lot.

Once your pie dough is at least as big as your pie pan, uncover just the top of your dough. Set your pan upside down on top of the dough.

Slide your hand underneath the dough and flip the whole thing over. With the plastic still on, press the dough into the pie pan. Then peel the plastic off.

Using a sharp knife, trim off the excess crust around the edges. You can now make pretty sides around your pie crust if you want.


And you're finished! I recommend filling the pie crust with something truly delish. This crust goes well with lots of fillings, so fill to your heart's content.

If it's apple pie you desire, check in tomorrow when I'll be posting my Mama's Apple Pie recipe. Yum.

Enjoy!


Here's an update (Feb 1, 2011) in case you want to bake your crust without filling it first. This will be the case if you make a cold pie filling like French silk or Blackberry Custard.

Once the crust is in the pie pan, poke holes in it with a fork and freeze it for 15 minutes. Then cover it with parchment paper or foil and fill at least half of the pan (on top of the foil) with pie weights or dried beans. Bake it at 375 for 25-30 minutes until the edges start to turn golden. Then remove the foil and beans or weights and bake the crust another 10-15 minutes. Let the crust cool completely before pouring in your filling.

Mama's Pie

Mama loves to make her pie. It's true. I love to bake. Pie is my latest adventure. I started after we went to Apple Fest in Bayfield, Wisconsin and returned with bags of fresh, tart apples. I inherited an incredible, yet simple, recipe for crust and apple pie from my mom and have put a couple variations together in the last few months. For Thanksgiving I made apple-blackberry. The flavors together are delicious.

This little addition isn't an apple pie at all, however. This is a Christmas pie of pear and fresh cranberries. I made a few mini pies to give to friends. It's dangerous around this house to make a full, 9-inch pie when you know you have to taste a little to make sure it turned out okay. What do you do with the rest of the pie? Hence, I make little pies. They're super cute and far less tempting. I have to say, though, that Pete is a huge help in the kitchen when it comes to taste tests.

As for this particular pie, I probably won't do it again unless I can find a better pear. The texture just isn't as good as an apple. It was a good experiment!