Sunday, June 29, 2014

Add More Sizzle-Triple Berry Pie

"Laughter is the shortest distance between two people."
Victor Borge
Add more sizzle to your holiday cooking with the explosion of flavors in these recipes.
Firecracker Popcorn
Add some sizzle to your holiday gathering! Firecracker popcorn made with microwave popcorn, Strawberry Pop Rocks candy, blue sprinkles and white candy melts. Follow the link for easy directions.
Twizzler Firecracker Cupcakes
Make a bang at your July 4th party with these Twizzler Firecracker Cupcakes! These patriotic treats are fun and an edible craft for kids to make. You will need a box cake mix, twizzler candies, blue sprinkles and a tub of prepared vanilla buttercream. Follow the link for easy directions.
Triple Berry Pie
inspiration for this recipe came from Best Summer Recipes published by America'
Cook's notes: This recipe works by using fresh ingredients and making a homemade graham cracker crust to maximize the flavors. The filling is a mixture of pureed berries, cornstarch, sugar, lemon juice and fresh berries. A glossy coat of warmed red currant jelly is tossed with reserved berries.   
  • 1-1/2 cups finely crushed graham crackers (about 12 whole crackers)
  • 5 TB. melted butter
  • 3 TB.sugar
  • 1 tsp. cinnamon or 1/2 tsp. allspice
  • 2 cups raspberries
  • 2 cups blueberries
  • 2 cups strawberries or blackberries
  • 1/2 cup sugar
  • 3 TB. cornstarch
  • 1/8 tsp. salt
  • 1 tsp. lemon juice
  • optional 1 tsp. Grand Marnier
  • 3 TB. red currant or apple jelly
  • Preheat oven to 375 degrees.
  • Process graham crackers in a food processor to fine crumbs.
  • Add in cinnamon or allspice, butter to crumbs and pulse to incorporate, about 5 pulses.
  • Use the bottom of a dry measuring cup to press crumbs firmly into pie pan. 
  • Bake for 8 minutes-set aside to cool and then refrigerate crust until filling is done.
  • In a large bowl toss berries with 1 tsp. Grand Marnier. Process 2-1/2 cups  of the berries in the food processor until smooth, about 1 minute.
  • Strain puree through fine mesh strainer, pressing on solids to extract as much puree as possible. You should get about 1-1/2 cups.
  • Mix sugar, cornstarch and salt together and add to large saucepan with puree mixture. Whisk to blend and on medium low bring mixture to boil. Cook until thick as pudding about 5 minutes. 
  • Remove from heat and stir in lemon juice. Set aside to cool slightly and pour warm pureed mixture into cooled crust.
  • Warm jelly in microwave and toss with remaining berries. Spread berries evenly over puree and lightly press berries in.  
  • Refrigerate at least 3 hours or overnight. Cover lightly with plastic wrap until serving. Serve pie chilled.
Bon Appetit!

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