End of Summer Fruit Stand Pie Party!


You’re pie party is just a few steps away! The perfect end of summer party for everyone!~Amy


End of Summer Fruit Stand Pie Party!

Party menu:

Homemade Pie Preserves:
Fresh Peach and Lemon Verbena*
Fresh Strawberry, Raspberry, and Rhubarb*
Fresh Blackberry, Blueberry, and Basil*
Bourbon Vanilla Custard*

Fresh Fruit:
Sliced Peaches, raspberries, strawberries and blackberries

Sugared Pastry Toppers, recipe follows

Brown Sugar Oatmeal Butter Crumble, recipe follows

Brown Sugar Whipped Cream*

Sugared Puff Pastry Toppers:
Heat oven to 400 degrees
I package purchased puff pastry
Egg + 1 tbsp water beaten
Crystal sugar

Cut each sheet into 9 Squares. Place on parchment lined sheet, brush with egg wash, and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Sugared Pie Crust Toppers:
Heat oven to 400 degrees
I recipe pie dough, homemade or purchased
2-3 tbsp milk or cream
Crystal sugar

Cut into desired shapes. Place on parchment lined sheet, brush with milk or cream and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread evenly onto parchment. Bake until golden brown. Or refrigerate until ready to use.

Entertaining Station:

Belham Living Winfield Potting Table
$180, http://www.hayneedle.com

Coral Coast Halstead Outdoor Wood Potting Bench
$250, hayneedle.com

*Recipes and can be found on my blog at http://www.greattastebuds.wordpress.com

Fresh Peach and Lemon Verbena Pie filling!


A taste of summer year round?! With an abundance of fresh fruit, why not turn them into homemade pie fillings! Perfect pies in matter of minutes! ~Amy

Fresh Peach and Lemon Verbena Pie Filling:

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon
Dash of salt

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Mini Apple Pot Pies with Cinnamon Whipped Cream


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Make your kids table the place to be! These sweet little apple pot pies, made especially for the tiny tots, are sure to please!~Amy

Mini Apple Pot Pies with Cinnamon Whipped Cream

5-6 apples, peeled cored and sliced
3/4-1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Dash of salt
2 tbsp butter

1 sheet puff pastry, thawed
1 egg + 1 tbsp water, beaten together

Heat oven to 400 degrees

Place 9 small baking ramekins on a parchment lined baking sheet. Set aside.

In a large saucepan , whisk together sugar, cornstarch, cinnamon, salt. Add apples and toss well to coat. Cook over medium heat until apples are softened and mixture is thick and bubbly. Remove from heat and stir in butter. Divide evenly into ramekins.

Lightly roll dough to even it out, cut into 9 squares. Place on top of filled ramekins and press lightly to seal. Brush with egg wash and sprinkle with additional sugar.

Bake for 15-20 minutes or until golden brown. Remove from oven and cool to touch. Serve with whipped cream.

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Recipes by Amy Richardson

Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

Maple Pecan Tart with Vanilla Rum Whipped Cream


This is a my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty! ~Amy

This is my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty!
~Amy

Maple Pecan Tart with Vanilla Rum Whipped Cream

Crust:
11 inch tart pan
1 unbaked pie crust

On a lightly floured board, roll crust thin to fit tart pan. Set aside.

Filling:

1/2 cup maple syrup
1/2cup light corn syrup
3 eggs
2/3 cup sugar
3 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp rum extract
Pinch of salt
2-2 1/2 cups pecan halves

In a medium sized bowl, whisk together all ingredients, except pecan halves. When well blended, pour into prepared crust. Place pecans on top in a circular pattern starting from the outer circle working towards the center.

Bake at 325 for 40-45 minutes or until golden brown and the center surface springs back when touched. Remove and cool.

Vanilla Rum Whipped Cream

2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp rum extract

With an electric mixer, beat until soft peaks.

Makes 8 servings

Recipe by Amy Richardson