Tag: white sugar

Lattice Top Peach Pie – How to Weave Dough Like a Dream

We are right in the middle of peach season, and what better way to show them off, than in this classic, lattice-top pie? And by classic, I mean the peek-a-boo crust design, not the filling, which has a few ingredients that are definitely not classic.

By the way, if you’re peaches are too ripe to peel, then you can remove the skin by cutting an “X” on the bottom and dipping in boiling water. Of course, if they’re really ripe and juicy, you probably shouldn’t be making pie with them anyway. Those are the kind of peaches where you take off your shirt and just eat them over the sink.

Above and beyond beautiful, this lattice design is also very practical. When you’re making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded “watery pie syndrome.” That’s also the reason we boil the excess juices down to a syrup.

So, whether you use this lattice-top technique for a peach pie, or other juicy fruits, I hope you give it a try soon. Enjoy!

Ingredients for One 10-inch Pie:

about 3 pounds fresh peaches, peeled and sliced (about 2 lbs 12 oz once trimmed)

1 cup white sugar, divided

tiny pinch of salt

1/4 cup flour

1 tbsp cornstarch

pinch of cayenne

1 tsp lemon juice

pinch of cinnamon

enough pie dough for a double crust pie (get recipe here)

– Bake at 350 F. until browned and bubbling. Mine took about 1 hour 15 minutes, but I peek a lot)

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Blackberry Almond Buckle – You May Want to Loosen Your Belt

First things first; this type of rustic dessert is called a buckle because of how the fruit sinks into the buttery batter as it bakes, and “buckles” the surface with its juicy weight.

I believe you’ll find my completely made-up explanation in the video a little more interesting, but regardless of the etymology, this blackberry buckle is no joke.

I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another. It seemed to work out nicely, although it did make things a little denser; which in this kind of thing isn’t necessarily a bad thing.

Same goes for the toasted nuts on top. Leave them off it you want, but I liked the crunch. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. Raspberries are a little too delicate; as are strawberries, and blueberries are barely berries to begin with. For me, it’s blackberries or bust. I really hope you give this a try soon. Enjoy!

Ingredients for 8 Portions Blackberry Buckle

3 cups fresh blackberries

2 tbsp white sugar if your berries are sweet, 3 if they need some help

1 tsp vanilla extract

For the batter:

1 1/4 cups all purpose flour

3/4 cup white sugar

1/2 cup almond meal

2 tsp baking powder

1/4 tsp salt

pinch of cinnamon

1 cup milk

8 x 12 baking dish with 6 tbsp hot melted butter poured in.

– Bake at 350 degrees F. for about 1 hour

Kettle Corn

by Pam on May 26, 2014

I have been making homemade popcorn for my kids lately and decided to give kettle corn a try. Although my kids would have probably prefered this popcorn heavily coated in sugar, I did this kettle corn with a light coating of sugar to keep it a little bit healthier. Thankfully, my kids thought it was awesome. My son said, “I don’t like it, I LOVE it.” While my daughter said, “This is the best popcorn I’ve ever had!” This kettle corn took minutes to make and made my kids very happy. If you want a heavier coating of sugar on your popcorn then double the sugar in this recipe. I will never buy bagged kettle corn again!

Line a baking sheet with a silpat mat.

Heat the coconut oil in a large saucepan over medium high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn. Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.

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Kettle Corn

Yield: 5 cups of popcorn

Total Time: 5 min.

Ingredients:

1 tbsp coconut oil
1/4 cup corn kernels
2 tbsp white sugar (double the sugar for an extra sweet batch)
Pinch of sea salt

Directions:

Line a baking sheet with a silpat mat.

Heat the coconut oil in a large saucepan over medium high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn. Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.

Recipe and photos by For the Love of Cooking.net

References

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