Sorry about being so gone lately I am working on a few things and trying to gather and sort recipes as to what's on here what's on Facebook and making sure both have everything on it. Along with starting a new blog and a new business venture.
I will share the new blog once I have completed it. :)
Food photo of the week
Chocolate Chip Cookies...I really like how this one came out! Proud of myself on this picture!
Thursday, May 10, 2012
Buttermilk pie with blackberry glaze
Buttermilk Pie
1/2 cup butter, salted, softened
2 cups white sugar
3 tablespoons self-rising flour
3 eggs
1 cup buttermilk
3 teaspoon vanilla extract
1 (9 inch) deep dish pie crust
( or crush up vanilla wafers, about 2 cups of the cookies, melt 4 tablespoons of butter. Put the crumbs in pie dish and pour butter over, toss around to coat. Press around bottom of pan, I use a wad of plastic wrap so it doesn't stick to me. It's ready to use)
Cream the butter an sugar together. Add the vanilla and flour. Mix well again and beat in eggs one at a time. Add buttermilk ( make sure to shake buttmilk before pouring so you get all flavor and not the clearish stuff)
Pour into pie crust bake at 400 for 10 min. Reduce heat to 325 and continue baking for 50 min. If the crust begins to burn put foil over it.
You can replace sugar with agave if wanted. This tastes wonderful with almond extract instead of vanilla as well. Especially when topped with strawberry almond glaze. Making my mouth water right now!
Blackberry Glaze to coat
1 small bag of frozen blackberries
3/4 cups of sugar
2 tablespoons of cornstarch
2 tablespoons of lemon juice (try not to skip this, flavor difference is pretty big if you don't add. Really makes the berries taste fresh and not frozen)
While you are cooking the pie, in a large bowl combine the sugar and berries. Let sit for 10 min. In a saucepan pour the sugar and berries into it, over medium heat get the berries melted and continue to stir so it doesn't burn. Mix in the cornstarch and lemon juice. Raise the heat a little and stir frequently, continue to cook unil it's bubbling but not boiling and the sauce looks more like a gelatin than the purple color, it will be more of a clear dark purple. Once it really starts to stick remove from heat. I time this to where there is only 5 min left of cooking time for the pie, and I scoop out the glaze and put on the pie and continue to cook for last 5 min.
Remove the pie from heat and let completely cool. I DO NOT reccomend eating hot, it's a custard it tastes much better cold, like pumpkin pie is better cold. This is delicious with my homemade whipped cream, under all recipes on my ReelScrumptious blog.
1/2 cup butter, salted, softened
2 cups white sugar
3 tablespoons self-rising flour
3 eggs
1 cup buttermilk
3 teaspoon vanilla extract
1 (9 inch) deep dish pie crust
( or crush up vanilla wafers, about 2 cups of the cookies, melt 4 tablespoons of butter. Put the crumbs in pie dish and pour butter over, toss around to coat. Press around bottom of pan, I use a wad of plastic wrap so it doesn't stick to me. It's ready to use)
Cream the butter an sugar together. Add the vanilla and flour. Mix well again and beat in eggs one at a time. Add buttermilk ( make sure to shake buttmilk before pouring so you get all flavor and not the clearish stuff)
Pour into pie crust bake at 400 for 10 min. Reduce heat to 325 and continue baking for 50 min. If the crust begins to burn put foil over it.
You can replace sugar with agave if wanted. This tastes wonderful with almond extract instead of vanilla as well. Especially when topped with strawberry almond glaze. Making my mouth water right now!
Blackberry Glaze to coat
1 small bag of frozen blackberries
3/4 cups of sugar
2 tablespoons of cornstarch
2 tablespoons of lemon juice (try not to skip this, flavor difference is pretty big if you don't add. Really makes the berries taste fresh and not frozen)
While you are cooking the pie, in a large bowl combine the sugar and berries. Let sit for 10 min. In a saucepan pour the sugar and berries into it, over medium heat get the berries melted and continue to stir so it doesn't burn. Mix in the cornstarch and lemon juice. Raise the heat a little and stir frequently, continue to cook unil it's bubbling but not boiling and the sauce looks more like a gelatin than the purple color, it will be more of a clear dark purple. Once it really starts to stick remove from heat. I time this to where there is only 5 min left of cooking time for the pie, and I scoop out the glaze and put on the pie and continue to cook for last 5 min.
Remove the pie from heat and let completely cool. I DO NOT reccomend eating hot, it's a custard it tastes much better cold, like pumpkin pie is better cold. This is delicious with my homemade whipped cream, under all recipes on my ReelScrumptious blog.
Wednesday, May 2, 2012
Party time!!!!!
Ok, so who's ready for the virtual cooking party??
Remember it's anything pasta! Email, comment or comment on facebook your recipe and photo!!!
Facebook: ReelScrumptious Kitchen
Email: reelscrumptious@gmail.com
I hope everyone gets involved!!!
Remember it's anything pasta! Email, comment or comment on facebook your recipe and photo!!!
Facebook: ReelScrumptious Kitchen
Email: reelscrumptious@gmail.com
I hope everyone gets involved!!!
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