Welcome to another fun Foodie Friends Friday Linky Party! Please share your recipes, crafts and DIY projects with our friends! Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Trial and error is a cook’s motto when creating new recipes. THE RENEE’S GARDEN COOKBOOK takes that ideology one step further. Trial and flavor.
Garden to table took on new meaning when Renee Shepherd and Fran Raboff put their talents together to create this cookbook. Growing vegetables from seed tested in Shepherd’s trial gardens yield a variety of prospects each season in flavor, colors and textures.
Stop by Daily Dish Magazine for the complete review, links to sample recipes and purchase option THE RENEE’S GARDEN COOKBOOK.
Today is the day for Pi(π) and pie fans to unite! The ultimate day to celebrate Pi March 14, 2015 9:26:53 a.m. (3.141592653). These numbers aligned make today the Pi Day of the Century!
Pi Day is celebrated every March 14 by math (and pastry) fans around the world. Pi is an infinite number represented by the Greek letter π, used in mathematics to represent a constant—the ratio of the circumference of a circle to its diameter—which is approximately 3.14159.
You can learn more about the mathematical pi and find fun ideas for celebrating at Pi Day and at exploratorium.edu
OR
Musical celebration of Pi, which is quite beautiful…
Blueberry Cream Pie with Almond Meringue – Pi Day of the Century!
Ingredients
Pie Crust
2 cups flour
? cup vegetable shortening
6 Tablespoons cold water
Filling
4 cups berries (blueberry, blackberry or combination)
? cups sugar
5 Tablespoons flour, divided
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon vanilla
1 cup heavy cream
Meringue
3 egg whites
¼ teaspoon cream of tartar
½ teaspoon almond extract
6 tablespoons sugar
Instructions
Make the pie crust by working the flour and shortening together. Keep working the dough at this stage until all the flour is moistened.
Add water and work in just until mixed.
Lightly flour your surface and pin. Dip the dough in flour and pat off excess flour. If your dough sticks to the board, try using a bench scraper or dough cutter instead of adding more flour.
Roll dough large enough to fit the 9-inch size of your dish without needing to stretch it up the sides. Transfer dough to your dish by loosely rolling it back over the pin, kind of draping it and place it in your dish. Lightly press into place.
Toss berries in 1 Tablespoon flour to help keep firm. Place berries into crust.
In a separate bowl, whisk together remaining flour, sugar, cinnamon, cream, salt, and vanilla. Pour mixture over berries.
Cover crust edges with foil to avoid burning. Bake in a preheated 400 degree oven until filling is set and crust browned, 35 to 40 minutes.
Remove pie and place on rack.
Make meringue by adding egg whites, cream of tartar and almond extract to mixing bowl. Whip until frothy and light peaks begin to form.
Add one tablespoon of sugar at a time, totally mixing it in before adding another tablespoon then beat mixture until firm peaks form. About 5 minutes
Spoon meringue onto hot pie. Be careful to cover entire top of filling to avoid it seeping through meringue. Use a knife or back of spoon to add curls and peaks.
Return pie to oven a bake about 10 minutes to brown meringue. Serve warm or cold.
If you REALLY love Pie and can’t get enough, I have a treat for you!
THE NORSKE NOOK BOOK OF PIES And Other Recipes distributed by The University of Wisconsin Press.
I will be reviewing the book shortly and sharing more awesome details!
For now, here is a taste:
Photos and recipe reprinted with permission from The University of Wisconsin Press.
Among Friends, LLC, is the creation of two friends, Suzie Miller and Lizann Anderson.
When these two set out to make a nutritious baking mix that also tastes good they also considered people with special diets.
For example, all their mixes start out vegan. This gives you the option to add egg and butter substitutes and still achieve a delicious treat.
Among Friends Baking Mixes are also non-GMO Project Verified. This means that the product has gone through an independent verification process and that all possible steps have been taken to eliminate genetically modified organisms.
Whole grain diets can also take heart, these mixes (using Shane’s Molasses Ginger Cookie as my example) are certified by WholeGrainCouncil.org as containing 12 grams or more per serving.
I was particularly interested in sampling one of the gluten-free varieties. Often these mixes taste chalky, dry and flavorless.
The gals sent me Shane’s Sweet and Spicy Molasses Ginger Cookie Mix. According to the package, these cookies passed Lizann’s middle child, Shane’s aka the “supertaster” approval. So how could I not try them! 😉
Here’s the scoop:
These cookies pack a punch in ginger and lemon flavor. The oatmeal flour base comes through. It is a unique flavor. Good, but not what I expected in a molasses cookie.
Tip: I would allow these cookies to cool completely before handling.
Explore all the great baking mixes both traditional and gluten-free at AmongFriendsBakingMixes.com .
Follow them on Facebook at: https://www.facebook.com/amongfriendsbakingmixes .
