4^th of July Blueberry pie

Happy Independence day, ya’ll. I’ve made this one as easy as … well, you know. It starts with a no-roll pie crust and the best filling you’ll find in any blueberry pie and a foolproof top “crust”; very easy and a real show stopper. Serve slices of this pie with super premium vanilla ice cream garnished with fresh lemon zest

Ingredients
For the no-roll pie crust:
1 1/2 cups all-purpose flour
1/2 cup Crisco solid shortening or peanut oil or vegetable oil
1/4 cup ice water
1/2 teaspoon salt

For the filing:
1 quart fresh blueberries, washed
3 tablespoons cornstarch
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1 teaspoon freshly grated lemon zest
1 teaspoon white wine vinegar

For the top crust:
1/3 cup fresh breadcrumbs
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into little pieces

Method
Set oven rack to center position and heat oven to 350°

For the no-roll pie crust:
Mix all ingredients together in a bowl. Press mixture evenly into a 9 inch pie pan. Crimp the edges or press a pattern around the edge with a fork, occasionally dipping the fork in milk. Set the prepared pie crust aside while you prepare the filling.

For the filling:
Put the blueberries in a large bowl and add the cornstarch, sugar, cinnamon, nutmeg and vanilla and gently fold everything together until just incorporated

Pour the filling into the prepared pie crust.

For the top crust:
In a small bowl, combine the fresh breadcrumbs with the sugar and sprinkle evenly over the top of the blueberry filling. Place the pieces of butter evenly over the top of the breadcrumb/sugar mixture.

Place a baking sheet on the oven rack and place the pie on the baking sheet. Bake the pie for 30 minutes and then check to see if the crust is browning before the filling is congealed; if it is, remove the pie and tent the crust with foil. Total baking time for the pie will be 40 to 50 minutes. Remove the pie from the oven and let it rest for 50 to 60 minutes before slicing and serving

Lemonade v 2.0

This tart version of lemonade is served at state and county fairs all over the Midwest. Be sure to scrub the lemons well before juicing since the juiced shells are added to the drink.

Ingredients
4 lemons, scrubbed well
1/2 cup superfine sugar
2 1/2 cups fresh cold water
Ice cubes

Method
Cut lemons in half and squeeze the juice from them through a sieve into a jar with a tight-fitting lid. Fill the jar half-full with ice and then add sugar, water and 2 or 3 lemon halves. Closed the jar and shake vigorously for 40 seconds. Unscrew the lid divide lemonade among serving glasses and enjoy.

Nearly flourless chocolate cake

Ingredients
1 tablespoon unsalted butter, for the pan
1/2 teaspoon fine salt
3 tablespoons flour
12 ounces bittersweet chocolate, chopped (see Note1)
3/4 cup unsalted butter, cut into pieces (see Note2)
3/4 cup granulated sugar
8 large eggs
2 ½ teaspoons pure vanilla extract

Method
Set an oven rack to the center position and heat oven to 350°. Butter a 9 inch springform pan and wrap the bottom with foil.

Measure the salt and flour into a small dish and set aside.

Fill a saucepan with 2 inches of water and set over medium-high heat. When the water starts to boil, reduce to medium low and set a heat-proof bowl on top (ensure the bottom of the bowl isn’t touching the water). Add the chopped chocolate and the chopped butter and let it begin to melt. Stir the mixture occasionally. When fully melted and combined, remove from the heat and set a timer for 10 minutes.

Meanwhile crack 4 of the eggs into a large bowl, and then separate the remaining 4 and drop the yolks into the bowl with the whole eggs. Give the chocolate and butter mixture a stir.

Add the sugar and vanilla to the eggs and beat with an electric mixer with the whisk attachment until very thick and pale, 6 to 8 minutes. Give the chocolate and butter mixture a stir.

Put a sieve over the bowl and sift the flour & salt into the egg mixture and fold in completely and thoroughly.

Give the chocolate and butter mixture a stir, ensure it is cool and then fold completely and thoroughly into the egg mixture before scraping into the prepared pan. Pick the pan up and drop it on the prep surface two or three times to release any large air bubbles.

Place the cake in the oven and bake cake until top is puffed and cracked and a cake tester inserted into center comes out with moist crumbs, 40 to 50 minutes.

Remove the cake and cut around pan sides with a paring knife to loosen cake. Cool cake completely in pan on rack, and then release the sides of the springform pan. Remove the cake from the springform bottom and to a cake round. Wrap in plastic wrap and refrigerate overnight.

For service, slice the chilled cake with a hot knife (see Note3) and sift cocoa powder or powdered sugar over each serving and garnish as desired (mint leaves, whole raspberries, sliced strawberries, thinly sliced kumquat, orange sauce, whipped cream, etc.)

Note1: The smaller you chop the chocolate the more quickly it will melt.

Note2: Cut a stick of butter down the middle lengthwise, turn the two cut pieces on their side and cut in half again down the middle. Turn the 4 pieces 90 degrees and slice off ¼ inch, or less, slices until the stick is completely cut. Proceed with the half stick in the same manner.

Note3: Run the hot water until very hot and fill a large glass (one that will take the length of your cutting knife) with the hot water. Dip the knife in the water for a 5 second count, wipe off the water and make your first cut. Dip the knife back into the water for 3 seconds, wipe clean and dry and make the second cut and slide the first piece out. Continue to dip the blade and wipe it clean until the desired number of servings have been achieved.

Self-rising flour

Self-rising flour already as the baking powder and salt added to it and recipes that call for self-rising flour typically don't include baking powder or salt in the ingredients list. Producers of specialty flours make it convenient for you by offering their products, but that convenience comes at a price. There is no need to buy self-rising flour when it's easy to make your own.

Method
For each cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Baker's Tip

Store your flour in a metal canister with a tight-fitting lid. Use a permanent marker to write the ratio of flour to baking powder and salt on the inside of the lid so that the method will always be with the flour.

Dessert Friday: Pistachio ice cream

Ingredients
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 pint heavy cream
3/4 cup coarsely chopped pistachios

Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over simmering water and heat 15 minutes, stirring now and then at first, constantly toward the end. Cool, add vanilla, almond extract and cream. Fold in the pistachios.

Freeze in a crank–type freezer [hand or electric] or automatic ice cream machine, following the manufacturer’s directions.

An ice cream maker will give the final result a smoother texture. If you do not have or do not wish to invest in an ice cream maker, freeze the ice cream in a suitable plastic container with a lid, beating it two or three times during the freezing process.