A nice, summery-flavored pie! I was buying a gluten free crust at the store, and they only had a regular sized – I recommend a deep-dish crust for this one to make sure all the filling fits. Because mine wasn’t that deep, I actually poured some of the lemon filling into a separate dish to bake, to leave room for the blueberry and streusel layers. It was tasty on its own, too! If you can squeeze fresh lemon juice, do it up, but I used bottled and it still tasted lemon-y!
Ingredients:
- 1 deep-dish pie crust (gf, if needed)
Lemon Filling:
- 8 tablespoons unsalted butter
- 1/2 cup lemon juice
- 1/4 teaspoon table salt
- 1 1/2 cups granulated sugar
- 1 tablespoon yellow cornmeal
- 1 1/2 tablespoons cornstarch or potato starch
- 4 large eggs
Streusel Topping:
- 1 cup all-purpose flour (gf, if necessary)
- 1/3 cup sugar
- 1/4 teaspoon table salt
- 3/4 teaspoon cinnamon
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla
Blueberry Filling:
- 3 cups blueberries, fresh or frozen
- 1/3 cup sugar
- 1/4 teaspoon table salt
- 1 1/2 tablespoons cornstarch or potato starch
I measured out the dry goods the night before.
Preheat oven to 425 degrees. If you’re not using a store-bought crust that already came in a pan, lightly grease your deep-dish pie pan. Roll out the dough to a 13″ circle and place in the prepared pan. Cover the crust with parchment and fill with pie weights. Place your pie pan on a baking sheet and bake for 10 minutes. Remove the weights/parchment, and reduce oven temp to 375 degrees.
To make the lemon filling, melt the butter in a medium bowl, then stir in the lemon juice, salt, sugar, cornmeal, and cornstarch.
Whisk in the eggs one at a time until evenly mixed.
Pour into the pie crust.
Again, because I didn’t have a deep-dish crust, I poured some off to bake separately and leave room for the other fillings.
Bake on the bottom rack 20-25 minutes, until almost set, but still a bit wobbly, then set aside to cool briefly while you finish up the streusel and blueberry filling.
To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.
To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries.
Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens.
Gently spoon into the crust over the lemon layer.
Sprinkle the streusel over the blueberry layer.
Bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.
Lemon Blueberry Streusel Pie
From King Arthur Baking Company.
- 1 deep-dish pie crust (gf, if needed)
Lemon Filling:
- 8 tablespoons unsalted butter
- 1/2 cup lemon juice
- 1/4 teaspoon table salt
- 1 1/2 cups granulated sugar
- 1 tablespoon yellow cornmeal
- 1 1/2 tablespoons cornstarch or potato starch
- 4 large eggs
Streusel Topping:
- 1 cup all-purpose flour (gf, if necessary)
- 1/3 cup sugar
- 1/4 teaspoon table salt
- 3/4 teaspoon cinnamon
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla
Blueberry Filling:
- 3 cups blueberries, fresh or frozen
- 1/3 cup sugar
- 1/4 teaspoon table salt
- 1 1/2 tablespoons cornstarch or potato starch
Preheat oven to 425 degrees. If you’re not using a store-bought crust that already came in a pan, lightly grease your deep-dish pie pan. Roll out the dough to a 13″ circle and place in the prepared pan. Cover the crust with parchment and fill with pie weights. Place your pie pan on a baking sheet and bake for 10 minutes. Remove the weights/parchment, and reduce oven temp to 375 degrees.
To make the lemon filling, melt the butter in a medium bowl, then stir in the lemon juice, salt, sugar, cornmeal, and cornstarch. Whisk in the eggs one at a time until evenly mixed, then pour into the pie crust. Bake on the bottom rack 20-25 minutes, until almost set, but still a bit wobbly, then set aside to cool briefly while you finish up the streusel and blueberry filling.
To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.
To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries. Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens, then gently spoon into the crust over the lemon layer. Sprinkle the streusel over the blueberry layer and bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.
Ingredients:
Add the oats and cook another 2 minutes.
Set aside to cool in a large bowl for a few minutes. Add the remaining burger ingredients and stir together with your hands, then shape into 5 large patties.
Bake 12-15 minutes, then serve.
Ingredients:
Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat.
Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. (If you leave it for substantially longer, it’ll firm up quite a bit, but can be mixed back in with the mixer in the next stage.)
While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage.
Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.
Freeze according to your ice cream maker’s instructions – for my mixer, it makes enough to take 2 batches.
Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.
Ingredients:
Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.
In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined.
Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.
In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth.
Add the powdered sugar, 1 cup at a time, beating until smooth.
Pour the filling on top of the cake batter and spread evenly.
Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly.
Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.
Ingredients:
Reduce the speed to medium and beat in the eggs one at a time.
Beat in the vanilla, then stir in the flour mixture.
Stir in the oats as well.
Put the bowl in the fridge and chill at least 1 hour, or until the dough is firm enough to shape into balls. Meanwhile, preheat the oven to 350 degrees with a rack in the middle.
Press down gently on the top of each to slightly flatten.
Bake one pan at a time, for 10-12 minutes, until golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely. I had enough for almost a 3rd full pan.
Once the cookies are cooled, make the filling. Beat the butter until smooth, then beat in the powdered sugar.
Add the Fluff and vanilla and beat until light and fluffy, 2-3 minutes.
Spread a heaping tablespoon of filling on the bottom of one cookie, and use another cookie to sandwich. Repeat with all the remaining cookies. You may have some filling left over.
Add the butter and process until evenly moist, using a spatula to stir if needed to get dry patches away from the walls of the processor.
Dump into the lined pan and press evenly into the bottom.
Bake 10 minutes, until set, then set aside on a wire rack. Leave the oven on.
Add the sour cream, peanut butter, Nutella/chocolate peanut butter, vanilla, and kosher salt, and beat again on medium until just combined.
Add the eggs, one at a time, beating after each until smooth.
Pour into the crust and spread evenly.
Bake until the filling is mostly set, just a little jiggle in the center still, 20-25 minutes. Cool to room temp on a wire rack, about an hour, then refrigerate at least 4 hours.
When the bars are chilled, make the ganache. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour the cream over the chocolate and let sit without stirring for 2 minutes, then whisk until smooth. Pour the ganache over the cheesecake. Let set at room temperature until it begins to set, about 15 minutes, then sprinkle on the chocolate (if you put on the chocolate too soon, it’ll sink right in).
Preheat oven to 400. Line a large baking sheet with foil or parchment, and spray with baking spray if using foil.
In a small dish, stir together the olive oil, soy sauce, and honey. Pour over the tofu and again toss gently.
Spread in a single layer over part of the baking sheet.
Bake for 30-35 minutes, tossing halfway through.
Meanwhile, combine the soy sauce, sesame oil, water, and vinegar in a small saucepan and stir together. Place the cornstarch in a small dish and pour 2-3 tablespoons of the sauce mixture into it, stirring until the cornstarch is all mixed in. Pour the cornstarch mixture back into the pot and add the brown sugar and garlic. Put over medium heat and whisk until the sauce has thickened.
Serve the tofu and broccoli over rice with a drizzle of sauce.
These are pretty intense looking, but were very doable in a day during which I did a whole lotta other stuff, especially because I had multiple bags of caramel bits already so skipped making that layer from scratch. I’ve gotten good response sharing with a few friends! The original recipe said use an 8″ or 9″ square pan and I used an 8″, since my 9″ pan still had leftover 
Combine the crumbs and melted butter in a medium bowl and stir together. Pour into the lined 9×9″ pan and spread evenly, pressing firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
When the crust has cooled, combine the caramel bits and water in a microwave-safe dish and microwave for 2 minutes.
Stir until smooth, then pour over the crust. Set aside.
In a small dish, combine 1/3 cup water, the vanilla, and gelatin and stir until no dry clumps remain. Set aside.
In a deep pot, combine the the water, honey, brown sugar, and salt. Put over medium heat and stir to combine.
Heat until a thermometer in the mixture reaches 245-250.
Remove from the heat and pour into the bowl of a stand mixer.
Let cool for a quick minute, then add the now-congealed gelatin.
Beat with the whisk attachment, starting on low speak and working up to medium, and beating for around 10 minutes.
While the gelatin mixture is beating, heat the chocolate in the microwave in 30 second bursts, stirring after each, until melted and smooth. Set aside to cool slightly.
If your caramel layer is room temperature and the caramel isn’t sticky at all, throw it back in the oven for just a few minutes, just long enough to soften the caramel a bit to help it stick to the marshmallow. Spread the marshmallow onto the caramel layer, and spread evenly. Let set for at least 4 hours.
To cut, run a sharp knife under hot water until the blade is hot, then wipe the blade dry. Spray with some cooking grease, and slice. To store, put in an airtight container in the fridge, but bring back to room temp for cutting/eating.
In a large bowl, mash the banana until smooth.
Stir in the chocolate mixture, followed by the salt and flour.
Check that the batter isn’t still so warm that it would melt your chocolate chips, and if it’s cool enough, stir them in. (Otherwise, wait a few minutes until it has cooled.) Transfer the batter to your lined 9×9″ dish.
In a small dish, mix together the peanut butter and oil.
Drop spoonfuls over the batter, then drag a knife through the batter to marble the peanut butter in. In my cold house, on the cold marble counter, the chocolate in the batter had already firmed back up enough that it was quite firm and resistant to ‘marbling’.
Bake for 30 minutes, or until they appear set. While the peanut butter bakes, it gets little air holes in it, so if that’s going to bother you, drop small spoonfuls of additional peanut butter on the still-hot brownies, and it’ll melt into the holes in the existing peanut butter.
Let cool to room temperature, then chill for at least 2 hours. Remove from the pan and cut into squares, and enjoy.
Ingredients:
After the 7 hours, remove the bay leaf and discard. Remove the chicken onto a plate and shred, then return to the crock pot.
Stir in the chicken, and the cilantro if using. Serve with tortilla chips.
sparecake 