Pies, that’s another thing I’ve been doing lately.
Cranberry Brown Sugar Custard Pie
I usually adapt my recipes to be healthier than this.(I did adapt for only having 1 egg so you can use 2 eggs and adjust the baking powder to 1 tsp and no water.)
2 cups flour
3 tsp baking powder
a pinch of salt
1 cup butter
2 cups sugar
1 cup sour cream
2 teaspoons of water
1/2 teaspoon vanilla extract
1 1/2 cup brown sugar
1/2 cup almond meal
1/2 cup flour
2 teaspoons ground cinnamon
1 small container of fresh raspberries
1/4-1/2 cup sliced almonds
Preheat oven to 350 degrees. prepare a 9×13 inch baking dish
For the cake batter mix the flour, baking powder, and salt in a bowl.
In a separate bowl, beat the sugar and butter until fluffy. Add egg, sour cream, water and vanilla. Slowly add the bowl of flour in until just blended; spread half the batter into baking dish evenly.
Instruction for crumble:
Combine brown sugar, flour, almond meal, butter(melted), and cinnamon in a bowl until mixture resembles wet clumpy sand.
In the baking dish add raspberries evenly spaced to the first half of the batter, top it with half of the crumble mix.
Spread the remaining half of the batter over the raspberries evenly then add the almond slices to the remainder of the crumble before spreading it evenly across the top of the second layer of batter. Bake for 45-50 minutes or until done.
It’s cooled off enough for baking again…
My first project was a Cranberry Upside Down Sour Cream Cake
I grabbed this recipe off of AllRecipes.com and made a few minor adaptations.
I didn’t have the right ingredients the first time I tried to make my own tortillas so I adapted with what I had, I’ve made them like this ever since because I like the flavor of these. This is an approximate recipe, I generally add the sour cream and water together for the final result of 1 cup of liquid without being exact so it’s slightly different every time I make it. Sometimes I have no Lard and use shortening, sometimes I have neither and use vegetable oil and more butter. The herbs and the sour cream give this recipe a nice flavor and I’ve always been happy with the result.
Sour Cream Herbed Flour Tortillas
4 cups Flour
1 tsp Salt
2 tsp Baking Powder
2 tbs Lard or Vegetable Shortening
1/4 cup Herbed Butter, room temperature(I recommend Kerrygold herbed butter.)
1/2 cup Sour Cream
2/3 cup Water
Mix flour, salt and baking powder in a bowl then add lard/shortening and butter until it’s the consistency of corn meal. Add Sour cream, water until the dough comes together. Kneed until smooth and elastic.
With a knife cut in half, then cut in half again and continue until you have 16-24 dough balls that are roughly the same size.
Cover the dough balls with a warm damp towel while you roll out the tortillas and cook them. Roll out dough ball as thin as you can or till about the size of a large sized store bought tortilla.
I use a really large skillet on medium high heat to cook the tortillas but you could use a flat griddle also. Place tortilla in pan and flip after 20-40 seconds. Tortillas should begin to bubble and will start to turn light golden brown. I generally don’t let them cook too much as I will be reheating them again when used. Remove from heat place in a warm folded towel or paper towels. Allow to cool completely then seal in air tight container.
I generally get into a rhythm where I roll out a tortilla as I am cooking one and I synchronize the pan flips and dough rolling flips until they are all made. I find that if I roll them out and let them sit they shrink up and are too thick so I roll them super thin and immediately add them to the hot pan.
I am using an Aerogarden and for my first grow 5 out of 7 plants came up. Lemon Basil, Red Basil, Dill, Thyme and Sage. The Parsley and Mint did not want to grow unfortunately. This is the first week where everything has grown big enough I can start harvesting it.
So here is one of my favorite things to make with dill. Generally I make this with all dried herbs.
Sour Cream Herb Dip
Mix all, let rest in fridge for flavors to mingle for a couple of hours or over night.
A few of my favorite things to eat with this dip are cracked pepper & olive oil triscuits, artichokes and on french fries. But i will sometimes use it in place of salad dressing or as I will be doing for dinner, using it for a dipping sauce for chicken fingers.