Grapefruit Pie!
First - the night before! - peel and quarter the grapefruit into a colander in a bowl to collect the juices. Oh, and bake the pie shell. And when it is time to ‘soften’ the cream cheese, I suggest a quick bit in the microwave or it won’t spread on the piecrust. Serve to plenty of people because it won’t keep - turns into a soggy mess. But it IS tasty!
The SuperBerries arrive! Esther the Griff inspects for freshness. Inside the cardboard boxes labeled PERISHABLE, we find stryofoam cubes. The first cube said ‘upside down’ so I flipped it over before opening. The product was on top and the freezer gel pack was on the bottom. The container was dry. Cold but not wet. No leaks. The cardboard recipe wrap for the berry container was dry. The gel pack was mostly rock solid frozen with only edges soft. I opened them and the berries were cold but I expect they don’t freeze super hard; they were COLD. And tart! Not unpleasant but I wouldn’t call them sweet. The second container I opened as it came out of the cardboard box (I didn’t flip it over.) The product was on its side and the gel pack was upright. Dry. Cold. Again, the gel pack was almost entirely a frozen hard block. I didn’t open this berry container but took off the dry cardboard wrap. The berries are now in my freezer awaiting their being made into PIE.
(Source: facebook.com)
Pineapple Mango with Coconut Almond Crumb Topping Pie for PI Day 3.14.12
Your task on earth is to realise your unique genius.
-Caroline Johnstone
I printed off the Patriot SWOOooooooOOOOSH and then got out my drafting tools to recreate it just a lil bigger. Then spread out a couple of prepared sugar cookie dough packages and baked for about 20 minutes. The ‘sauce’ layer is cream cheese, vanilla, sugar and some marshmallow Fluff. Then it was ready for strawberries, blueberries and banana.
GO NEW ENGLAND PATRIOTS!
The only pic I have at the moment. These are my mom’s recipe, we call them Fruit Slices. I used Apricot and Plum pie fillings. I can’t wait to try ‘em.
RECIPE for FRUIT SLICES
Beat til fluffy: 1 cup butter, 1 3/4 cup sugar, 4 eggs, 1 tsp vanilla.
Add: 2 1/2 cups flour, 1 1/2 tsp baking powder, pinch salt.
Spread all but 1 1/2 cup batter in jelly roll pan (mine’s ~12x17”). Spread 1 can fruit pie filling cover dough. Drop rest of batter by spoonfuls (only slightly spread out if at all!)
Bake 350 degrees for 40 min.
For Trish. Who asked.
The BEET Pie (as found on the Edible/Usable site)
The ingredients for Beet Pie: I cheated on pie dough cuz I always seem to run out of time, beets, dried cranberries, walnuts, eggs, sugar, flour, maple syrup, spices and butter.
Easy to create; we just purchased a Ninja Food Processor and this was my first time to use it.
I created mini-pies because I thought it might be fun to share by couple at our Thanksgiving Dinner. Ended up, most only wanted a taste, so we just scooped out spoonfuls.
The taste, you ask? I could most definitely taste the beet. Almost too much, but once I added ice cream and/or whip cream, the entire flavor palette opened up and you could taste the walnuts, the cinnamon, hint of cranberry, the beets (of course) but more nuanced with the cream. It was sweet but not too sweet. I’m not sure I got the maple, though. The cream accompaniment was most necessary and pleasantly enhanced my experience of the Beet Pie.
This was the last can of my RanchStyle (brand) Beans and I must have them to make this casserole - I call it Mex Mess. Some might call it Mexican Lasagne. It’s yummy!
I haven’t been able to find RanchStyle in the stores of New England. The velveeta gives it away that this is very Midwestern, huh? I really had to search for this cheese when I first moved here.
