Our Favorite Blueberry Pie

This recipe came from a 1976 cookbook, The Redbook Cookbook, a premium that came along with a subscription to the magazine.  It has been one of my favorite cookbooks, as evidenced by the tattered and worn cover …

…and the stained pages.

I first made this pie in 1993 when my youngest daughter requested it for Thanksgiving.  Since the other kinds of pies I baked were more popular with the family, she wound up eating the entire blueberry pie herself (over a couple of days, of course).

OUR FAVORITE BLUEBERRY PIE

• Pastry for 9” two-crust pie (See my favorite here)
• 4 cups fresh blueberries OR two 12 oz packages frozen blueberries, thawed
• 1/2 to 3/4 cup granulated sugar (depending on sweetness of berries)
• 1/3 cup all-purpose flour
• ½ tsp grated lemon peel
• 1 tsp lemon juice
• ¼ tsp nutmeg
• ½ tsp cinnamon
• 1/8 tsp salt
• 1 Tblsp. butter
• 1 Tblsp. milk

Heat oven to 375 degrees F.

In a large bowl mix together berries, sugar, flour, lemon peel and juice, nutmeg, cinnamon and salt.

Place in pastry-lined pan, dot with butter.  Place top crust, brush with milk, cut vents.  Bake 45 minutes on a flat pan to catch spills.

Cool on wire rack.  Makes 6 to 8 slices of really good pie.

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Civil War Quilt – Block 26 – Barbara Frietchie Star

This is block #26 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Barbara Frietchie Star.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/06/26-barbara-frietchie-star.html

For new quilters, this is how I cut, pieced and assembled the block:

• Cut 2-7/8 inch squares as follows:

1. Center:  2 medium light and 2 medium dark
2. Points:  4 dark and 4 light
3. Corners:  2 medium and 2 light

• To make half-square triangles, in each portion, press or draw a line diagonally on the lighter square.  Place the lighter square on top of darker square and stitch ¼ inch from pressed/drawn line.

• Cut on line, press toward dark fabric and trim tails.  Pieces should measure 2-½ x 2-½ inches.

• For the center you should have four  half-square triangles which will be placed to form a pinwheel.

• For the points there should be 8 half-square triangles which are arranged to form points around the center square.

• For the corners, there should be 4 half-square triangles .

• Join 4 patches for each corner.  These squares should measure 4-½ x 4-½ inches.

• Join top row and then row 2.

• Join rows 1 and 2 to make a block 8-½ x  8-½ inches

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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Tea at the American Girl Place, Chicago

Every year in June, my two daughters take the two grandchildren (known here as Dolphin and Jellyfish) on a special, kid-friendly trip.  This year, they chose Chicago and in addition to all the museums, shops and parks, they visited the American Girl Place.  Dolphin had just received her first American Girl doll, Kit from the 1930s era.  Her mother asked me to make a dress for each of them to wear for their visit.

I used Simplicity Pattern 2675 for Dolphin’s dress, and McCall’s M4336 for Kit’s.

At American Doll Place, they walked into an American Girl doll wonderland with all kinds of shops and displays.

There was an exhibit for each doll with vintage items.  Kit’s display included an old school desk, a pencil box and her pink sweater.

There was a beauty shop where Kit could get a pedicure and hair styling.

Kit looked beautiful after her visit to the beauty salon.

In the afternoon, they attended a tea in a beautiful dining room.

The selection of little sandwiches and pastries was wonderful.

Dolphin enjoyed the pink lemonade.

Everyone enjoyed the food.

Big brother Jellyfish was a good sport at a very “girly” affair.

Later, he took a nap in the lobby after American Girl Doll-overload.

For her 8th birthday on July 1, Dolphin chose another doll to join Kit.

It was a great visit to Chicago for all of them and OK with Jellyfish because he also got to see dinosaurs, dolphins and whales.

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Chuck Steak Stew with Corn Cake

I got the inspiration for this recipe at Debbi Does Dinner Healthy, but changed it quite a bit.   This makes an easy and hearty meal using lower-cost chuck steak with vegetables in a slow cooker and serving it with a baked corn cake.  Delicious and satisfying.

CHUCK STEAK STEW WITH CORN CAKE

(Slow Cooker)

• 1-½ lb. chuck steak
• 1 tsp. chile powder
• 15 oz. can of pinto beans, undrained
• 1 cup frozen corn
• 1 small/medium onion, chopped
• 1/2 red pepper, chopped
• 10 oz. can Rotel tomatoes with green chiles, undrained

Trim any visible fat from the steak and cut into large pieces that will fit in the slow cooker.

Cook on low for about 8 hours.  With a wooden spoon, shred meat and stir to combine.

Serve with a warm Corn Cake.

CORN CAKES

•  1 egg
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 cup milk
•  1 cup yellow corn meal
•  1 cup flour
• 1 Tblsp. plus 1 tsp. baking powder
• 1/2 tsp. salt

Preheat oven to 400 degrees F.

This recipe will make 19 one-inch-thick corn cakes.  Use two 12-cup muffin tins or bake in two batches.  I happened to have 5 antique mini-pie tins that I wanted to use.  You could also use custard cups, but the cakes are harder to get out.  Oil muffin cups or pans.

In a large mixing bowl whisk the egg, then add the sugar, oil and milk, whisking until smooth.

In a small bowl, mix together the cornmeal, flour, baking powder and salt.  Add to the egg mixture and stir just until all of the dry ingredients have been absorbed.  Divide among the prepared cups in the muffin tins.

Bake @ 400 degrees F for about 12  minutes until tops are golden brown.

Let cool in the pans for 3-4 minutes, then loosen the edges and allow to cool on a wire rack.

Serve one or two cakes warm with the hot Chuck Steak Stew.

Servings:  4 to 6

The Corn Cakes are nice served warm with any kind of soup or salad.  They also freeze well, as does the stew.

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Civil War Quilt – Block 25 – Calico Puzzle

This is block #25 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Calico Puzzle.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/06/25-calico-puzzle.htm
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This is an easy block but to achieve the proper measurement of 8-1/2 x 8-1/2 inches, it is necessary to sew the half-square triangles with scant 1/4 inch seams.  It is also necessary to trim around the four sides of the block after it is completed.  For new quilters, this is how I assembled the block.

• A – I make my half-square triangles a little differently.  Cut 2 medium and 2 light squares 3-5/8 inches.  Draw or press a line diagonally on the light squares.  Place light squares on top of medium squares, right sides together.  Sew a scant 1/4 inch seam on each side of the drawn/pressed line.

• Cut along this line to make a total of 4 half-square triangles.  Press toward medium fabric and trim tails.  Piece should measure 3-3/8 x 3-3/8 inches.

• B – Cut 4 dark and 1 light squares 3-3/8 inches.
• Lay pieces out on a mat in the proper order.

• Using full 1/4-inch seams, join row 1, pressing seams to the left; row 2, pressing seams to the right; and row 3, pressing seams to the left.
• Join the three rows together to make a square and press.  Piece will measure 9-1/8 x 9-1/8 inches.

• I found the easiest way to trim the piece is to fold in half and press both by length and width.  Measure 4-1/4 inches from the fold and mark a line along all 4 sides.

• Trim along the lines to make the block 8-1/2 x 8-1/2 inches.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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Toffee Nut Bars

My daughter-in-law grew up in Merrillville, Indiana, and for my birthday in 1989, she sent me a copy of her church’s cookbook, SS. Peter & Paul Treasure Chest of Recipes.  There are so many good recipes in this book and these bars are a favorite – all of the family loved them.

TOFFEE NUT BARS

Crust Base:

• 2 Tblsp. margarine
• 2 Tblsp. Crisco
• 1/4 cup light brown sugar
• 1/2 cup all-purpose flour

Preheat oven to 350 degrees F

Have an ungreased 8 inch x 8 inch pan ready

Mix together margarine, Crisco and brown sugar.  Stir in flour.  Press and flatten with hand to cover bottom of ungreased 8×8″ pan.  Bake 10 minutes @ 350 degrees F.

While crust is baking, make topping:

• 1 egg
• 1/2 cup light brown sugar
• 1/2 tsp. vanilla
• 1 Tblsp. all-purpose flour
• 1/4 tsp. salt
• 4 oz. (about 3/4 cup) Heath Chocolate Toffee Bits*
• 1/2 cup chopped nuts

*Or chop chocolate toffee candy coarsely to make 3/4 cup

Beat egg, stir in sugar and vanilla.

Mix flour, baking powder and salt together and add to egg mixture.  Mix in toffee bits and nuts.  Spread over baked crust base.  Dampening palms with water will help to spread the topping.  Bake for 20 minutes @ 350 degrees F until topping is golden brown.

Cool for 5 minutes on a wire rack, then loosen side edges and cut into bars.  Keep in pan to cool on wire rack.

Makes 9 rich and delicious bars.

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Mother’s Chocolate Pudding

One of my favorite dishes growing up was my mother’s chocolate pudding.  Along with her rice pudding, it became a life saver for me when I was sick or pregnant or sick and pregnant.  I could eat it when nothing else agreed with me.  It’s a very simple recipe and so much better than the little cups in the grocery store.  The main thing is to keep whisking until it’s done to a chocolatey brown smoothness.

MOTHER’S CHOCOLATE PUDDING

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 egg
• 1/4 tsp. salt
• 1 cup undiluted evaporated milk
• 1/4 cup unsweetened cocoa powder
• 1 cup hot water
• 1 tsp. vanilla
• 2 Tblsp. butter

In a medium saucepan, place the granulated sugar, cornstarch, egg and salt.  Whisk together and gradually add the evaporated milk.

In a separate small bowl, mix together the cocoa powder and 1 cup of hot water until cocoa is dissolved.  Add to the egg mixture, blending well.  Cook over medium heat, whisking constantly until mixture begins to bubble.  Continue to cook for another two minutes, whisking constantly.

Remove from heat and stir in vanilla and butter.  Pour into 4 dessert dishes and allow to cool.  Pudding may be refrigerated but I like it best at room temperature.

Yield:  4 servings

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Civil War Quilt – Block 24 – Ladies’ Aid Album

This is block #24 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Ladies’ Aid Album.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/06/24-ladies-aid-album.html

Cut the pieces according to Barbara’s instructions.  For new quilters, this is how I assembled the block.

• Lay out the pieces in the proper order on a mat.

• Join two triangles D to triangle C to make a rectangle.

• Press toward dark fabric and trim points.  Make 4 of these pieces.

• Add a B strip to the top of each of these pieces.  Piece should measure 3 x 3-1/2 inches.

• Add an A square to either side of two of these rectangles.  Press toward square A.  Piece should measure 3 inches x 8-1/2 inches.

• Make center strip by joining square E in the center of these two rectangles.  If the center is fussy-cut, check to be sure it’s facing in the right direction.  Press seams toward center square.

• Join row 1 to the center strip.

• Join row 3 to the center strip to make an 8-1/2 x 8-1/2 inch block.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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Chicken and Noodle Salad–5 Weight Watchers Points/Plus

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I found the recipe for this salad on Delightful Country Cookin’.  The original called for Ramen noodles, but they are much too high in fat.  I substituted Lo Mein noodles, but any kind of thin pasta would work fine.

Chicken and Noodle Salad

3 oz. Lo Mein noodles (about 2 cups dry)
2 cups tart apple, chopped
1-1/2  cups cooked chicken breast, chopped
1/2 cup frozen peas, thawed
½ cup red pepper, chopped
1/4 cup olive oil
¼ cup granulated sugar
1 tsp. dried minced onion
1/2 tsp. ground mustard
1/2 tsp. poppy seeds
1/2 tsp. salt
2 Tblsp. sour cream
2 Tblsp. apple cider vinegar

Prepare noodles according to package directions.  Drain and rinse in cold water, then drain again.

In a large bowl, combine the noodles, apples, chicken, peas, and pepper.

In another bowl, combine olive oil, sugar, minced onion, ground mustard, poppy seeds, salt, sour cream and apple cider vinegar.

Pour dressing over noodle mixture and toss.  Refrigerate at least one hour before serving.

Yield:  8 one-half-cup servings or 4 large servings

Nutritional count based on 8 servings:
Per my DietPower software:  189 calories, 10.2 g fat, 15.8 g carb, 1.5 g fiber, 9.0 g protein
Weight Watchers Plus/Points:  5

For dessert, we had some delicious Butterscotch Kahlua Mousse.

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A Good Find at Summerfair, Cincinnati

The 44th annual Summerfair was held over the weekend at Cincinnati’s version of Coney Island.  This is a 125-year-old amusement park with lots of old, shady trees and plenty of places to sit and rest between visits to all of the juried crafters’ booths.

Many years, I just stroll and admire all the beautiful crafts without buying anything, but this year, I saw a wall pocket that I really liked.  It was made by the Pottery Boys from Blue Island, Illinois, and I had just the right spot for it in my kitchen.  It is exactly the same color green as my primitive shelf and is just right for a snapdragon cutting from my garden.

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