Dessert Recipe: "Blueberry Pie"

Want a great reason to make a scrumptious Blueberry Pie?Here's one... It's healthy! If you do decide to try this for dessert today, here's what you will need.

Cook time: 1 hour
Prep time: 1 hour
Makes 8 servings / 1 Pie

INGREDIENTS:

Crust:

DOUBLE CRUST
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 cup Crisco® All-Vegetable Shortening
4 to 8 tablespoons ice cold water

Filling:

6 cups (about 2 1/4 pounds) of fresh or frozen blueberries, rinsed (not stems) (if using frozen, defrost and drain)1/2 teaspoon lemon zest
1/4 teaspoon cinnamon
2 Tbsp butter (unsalted), cut into small pieces
1 Tbsp lemon juice
1/4 cup all-purpose flour
1/2 cup white granulated sugar
1 egg
1 tablespoon milk

METHOD:

Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

Whisk egg and milk together to make an egg wash.

Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

Happy Baking! Post a pic of your finished pie let's see who's the head Baker!! :)

Delicious Recipes: Oatmeal-Flax Chocolate Chip Cookies

A "healthy dessert" can put a smile on anyone's face. So why not bake a few cookies for your kids snack or who knows when guests will knock! Have fun...

Oatmeal-Flax Chocolate Chip Cookies

Ingredients:    
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Directions: 

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Recipe: "Amaretto Rice Cheesecake"

~Delicious Recipe Ideas~<- MORE

"Amaretto Rice Cheesecake"

 Serves 10 to 12 

Ingredients:   

CRUST:
1 cup graham cracker crumbs
2 Tbsps sugar

1 tsp ground cinnamon
1 cup almonds, finely chopped
1/4 cup unsalted butter, melted

FILLING: 
1/4 cup sugar
1 tsp ground cinnamon

1 cup Mahatma® White Rice 
2 pkgs (8 oz. each) cream cheese
1 cup sugar
2 large eggs
1/3 cup almond flavored liquor


TOPPING: 
1 cup sour cream
1 Tbsp almond flavored liquor
1 Tbsp sugar
1/3 cup sliced almonds, toasted


Directions: 

Preheat oven to 350ºF.
To prepare crust: In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a buttered 9-inch cheesecake pan. Refrigerate.

To prepare filling: Bring 2 cups water to a boil. Stir in sugar, cinnamon and rice. Reduce heat, cover and cook 20 minutes. Cool. Combine ½ of the cooked rice, cream cheese and sugar in a large mixing bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in liquor and remaining cooked rice. Pour mixture into prepared crust. Place pan in a water bath and bake 1 hour, or until center is just set.

To prepare topping: Blend sour cream, liquor and sugar. Spread over cake and bake 10 more minutes. Cool. Refrigerate 8 hours or overnight. Garnish with almonds.

For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.

Delicious Recipes Ideas: Blueberry Cobbler

Delicious Recipes Ideas

  

Blueberry Cobbler 

Serves 6

Ingredients:

1 cup Mahatma® Whole Grain Brown Rice

3 cups blueberries

2 Tbsp lemon juice

2/3 cup brown sugar, packed

1/2 cup flour

1/4 cup margarine, softened

3/4 Tbsp ground cinnamon

Directions:

Preheat oven to 350°F. Prepare brown rice according to package directions. Place blueberries in an ungreased 2-quart square baking dish. Sprinkle with lemon juice. Mix brown sugar, flour, cooked brown rice, margarine and cinnamon. Sprinkle on top of blueberries. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping.

Blueberry Crisp

Preheat oven to 350°F. Prepare brown rice according to package directions. Place blueberries in a large mixing bowl. Toss with lemon juice and 1/4 cup flour. Fold in brown rice . Place this mixture in a 2-quart square baking dish. Mix brown sugar, remaining 1/4 cup flour, margarine (cut into pieces) and cinnamon until it resembles wet sand. Sprinkle on top of blueberries. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping. 

This looks delicious!!!!! If you follow the directions carefully it should taste the same... Don't forget to save my slice! - CC