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BERRY HAND PIES: Make these adorable star shaped hand pies! Here’s what you’ll need for the dough: 2 ½ cups of all purpose flour, 1 tsp. salt, 1 tbsp. granulated sugar, 1 stick unsalted butter (cold), and ½ cup vegetable shortening (cold). For the filling: 6 ounces blueberries, 6 ounces raspberries, 16 ounces strawberries, 1/3 cup sugar, 1 tbsp. lemon juice, 1 tsp. lemon zest, ¼ tsp. salt, and 1 egg. First you need to make the dough! In a food processor pulse the flour, salt and sugar. Add the butter and shortening. Pulse until it resembles small peas. Add the ice water and pulse until evenly moisturized. Gather the dough into a ball. Divide it in half and create two disks. Cover it with plastic wrap and set in the refrigerator for an hour. Next, you need to make the filling. Combine the berries, sugar, lemon juice, lemon zest and salt in a bowl. Cover it and refrigerate. Preheat the oven to 375 degrees and remove the dough from the refrigerator. Roll the dough out on a floured surface. Use a cookie cutter to cut out the star shaped. Place them on parchment paper and repeat this until you’ve used all the dough. Remove the filling from the refrigerator and place a scoop of filling in the center of each pie bottom. Cover with pie tops and seal them by pressing the edges together, using a fork. Whisk egg in a bowl and brush the sealed pies with it. Bake them for 25 minutes until the berries bubble and the crust is lightly browned on top. You can serve these with vanilla cream!
APPLE SNICKERDOODLE MUFFINS: Do you love muffins? We sure do! These are perfect for this time of year. Here is what you’ll need for the topping: ¼ cup granulated sugar, 2 tbsp. all-purpose flour, 2 tsp. ground cinnamon, 3 tbsp. unsalted butter (room temperature). What you’ll need for the muffins: 3 cups all-purpose flour, 1 tbsp. baking powder, 2 tsp. ground cinnamon (divided), 1 tsp. ground nutmeg, ¾ tsp. salt, 1 large apple (peeled, cored and cut into cubes), ¾ cup packed light brown sugar (divided), ½ cup canola or vegetable oil, ½ cup granulated sugar, 2 large eggs, 1 cup of sour cream, and 2 tsp. vanilla extract. For the glaze (optional): ½ cup powdered sugar and 1 tbsp. milk. Preheat the oven to 425 degrees. Mix the muffin topping in a small bowl. For the muffins, mix in a large bowl. In a large mixing bowl, beat together the ingredients until blended. Add flour mixture to oil mixture then pour the apple mixture over the top. Evenly distribute it. Divide the batter into the lined muffin cups. Crumble the topping into small bits and over the muffins. Bake in the over for 5 minutes and then reduce the temperature to 375 degrees. Bake for another 11 – 16 minutes. Remove the muffins from the pan and place on a cooling rack. Mix together the glaze in a small bowl and drizzle it over the muffins. Enjoy!
MEXICAN-STYLE GRILLED VEGETABLE SANDWICHS: These sandwiches have great flavor and texture. Here’s what you’ll need to make them: 1 red bell pepper, 2 tbsp. fresh lime juice, tbsp. fresh oregano (minced), 1 tbsp. olive oil, ½ tsp. ground cumin, ¼ tsp. kosher salt, ¼ tsp. black pepper, ¼ tsp. cayenne, 1 15 ounce can of unsalted beans (drained and rinsed), 1 large zucchini (cut lengthwise into slices), ½ small red onion cut into ¼ inch thick slices), 1 12 ounce sourdough bread loaf (halved horizontally), 2 ounce reduced fat pepper Jack cheese (shredded). Preheat broiler to 550 degrees. Cut bell pepper in half lengthwise. Place bell pepper halves, skin sides up, on a foil lined baking sheet. Flatten with your hand. Broil 10 – 12 minutes or until blackened. Wrap paper halves in foil and let stand for 5 minutes. Pell off the charred skins and cut into strips. Put the lime juice, oregano, oil, cumin, salt, black pepper, cayenne, and beans in a bowl of food processor. Pulse it several times. Heat a grill pan on high heat and coat the pan with cooking spray. Arrange the zucchini and onion slices on the pan for 5 minutes on each side. Spread the black bean mixture over the bottom half of the bread. Top it with zucchini, onion, and bell pepper. Add toppings like cheese and to top half of the bread. Coat both sides with cooking spray and place it on the grill pan. Grill for 3 minutes on each side and remove. You can cut it into pieces. Give this sandwich a try! We have a feeling you’ll really like it.
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