Parfait Pie

So, as many of you know, A is a fantastic cook. Even though I could never hope to be as versatile in the kitchen as she is, I am pretty spiffy when it comes to pies.

Last weekend for mothers day I hosted a large brunch and made numerous pies and pasteries. I was shocked to see that one of my recipies that I had created the night before was my biggest hit…It was inspired by a classic breakfast parfait (granola, yogurt, and fruit), and was determined to make it one of the healthier options. I thought I would share the recipe with all of you!

You will need:

For the Crust:

  • 1 1/2 cups plain granola
  • 3/4 cups sugar
  • 1 tsp ground cinnamon
  • 4 tbs unsalted butter, melted

For the Filling:

  • 1 cup plain greek yogurt
  • 8 ounces fat free cream cheese (make sure it’s room temperature)
  • 3 tbs sugar
  • 1 tsp pure vanilla extract

For the Topping:

  • 1 cup blueberries
  • about 1 tbs good honey

Directions:

  1. Preheat the oven to 350F
  2. Place the granola, sugar, and cinnamon in the food processor untill it forms a fine crumble.
  3. Add in the melted butter and keep processing until it is just combined.
  4. Transfer mixture to a 8 1/2 in pie plate and press evenly in the bottom and up the sides.
  5. Refrigerate until firm (15 min)
  6. Bake until it is golden (10 min)
  7. Cool Completely
  8. Place yogurt in a cheesecloth-lined sieve set over a bowl. Let drain for at leadt 30 min and discard liquid.
  9. Mix on an electric miner the cream cheese. Then add sugar and vanilla and once that is smooth the yogurt.
  10. Put the filling intop the crust and refrigerate 6-24 hours
  11. Arrange blueberries on top and drizzle with honey.

Okey dokey! It’s as simple as that!!! Have fun baking!

-C

Pic source:

http://www.sciencedaily.com/releases/2009/04/090419170112.htm

Pumpkin and Blueberry Pie, Sugar Free!

Pumpkin Pie

Are you tired of this meaning delicious seduction and a ban on bikinis? Are you having to turn a blind eye to those favourite sweet treats because of newfound diabetes or weight issue? Do you want to lower the sin guilt trip when you know you can’t resist a third (or fourth) slice? Let me tell you now, then. I have the answer. Today, I’m going to share with you two delicious pies that are tried and sure to be the best sugar free pies you will ever have! Anyone who has tried baking with Splenda knows the horrors it can wreak on consistency and flavour, but I’m here to say that you won’t have that problem any more if you try these out.

Sugar Free Pumpkin Pie

Makes 1 pie. Serves 8.

Pumpkin Pie

  • 3/4 cup Splenda (or 3/4 cup sugar)
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp heaping ginger
  • 1/4 tsp heaping cloves
  • 1/4 tsp allspice
  • 2 eggs
  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can Skim Evaporated Milk
  1. Preheat oven to 425 degrees Farenheit.
  2. Combine sugar/Splenda, salt, and spices in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into pie shell.
  3. Bake in preheated oven for 15 minutes. Then, reduce temperature to 350 degrees Farenheit, bake 40-50 minutes or until knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours.

Blueberry Pie

Now, nothing says American summer like good blueberry pie. And now, with this easy Splenda-able blueberry pie straight from the American South, you can appreciate a slice of juicy blueberries and spices with everyone else. The bonus? You don’t lose any of the sweet flavour in the process.

Having a mother who can’t eat sugar, I always cook a sugar-pie and a Splenda-pie, marked by blue masking tape. Whether you have a diabetic family member or simply want a healthy alternative to your favourite treats, give these pies a whirl. You won’t regret it!

Blueberry Pie

Sugar Free Blueberry Pie

Makes 1 pie. Serves 8.

  • 5 and 1/2 cup fresh blueberries.
  • 3 tblsp flour
  • 2-4 tsp lemon juice
  • 2/3-3/4 cup Splenda (or sugar)
  • 1/2 tsp nutmeg
  • 1 heaping tsp cinnamon
  • 1/4 tsp salt
  • 2 tblsp butter (optional)
  1. Preheat oven to 350 degrees Farenheit.
  2. Prepare 2 crusts. Fill one with berries. Sprinkle lemon juice over the berries, then the mixed dry ingredients. If desired, add blobs of butter over mixture. Top with the other crust. Prick the top crust and crimp the sides.
  3. Bake for one hour. Serve hot over ice cream.

Happy baking!

Photos Courtesy Of:

The Scottish Make Money Through Murder

Well, perhaps not any more. But at some point, it appears that somebody did. Since I’m most likely going to live in the lovely Edinburgh next year, I find it deeply fitting that I should grace you all with a Scots-themed post.

Burke and Hare ¬†Last night, I watched a brilliantly hilarious film called Burke and Hare, which, while not being at the pinnacle of the film industry, is a dark comedy about two men who murder — yes, murder — seventeen individuals for the sake of selling the bodies to a very competitive market in the anatomy schools of the University of Edinburgh. Two delightful laymen characters horrify themselves by attempting to murder people by throwing them down staircases, losing bodies rolling away in barrels, and make a small fortune in the business.

It stars the delightful Andy Serkis and Simon Pegg, two charming comedians who will be sure to give you the best of British comedy. But I’m not just here to blow whistles for Scottish cinema, because there’s a dark underside to this story.

It actually happened.

No, really! It actually happened. William Burke and William Hare actually murdered seventeen people in order to sell their bodies to the anatomy schools, and, here’s the twist: they had no criminal record of any sort before that. Their wives were both possibly into the act, helping them smother, knock out, and throw their victims off of cliffs. William Burke was actually Irish, in fact, who came over to Scotland in 1817, and could read and write. Unusual, really.

Burke and Hare

These are the real Burke and Hare (I’ll admit that I don’t know which one is which), and the way the story ends is a little different than in the film, but the same number of people die in the end. I can certainly say that this is a film you’ll want to watch if you’re with a gaggle of friends, wanting an early 19th Century basket of laughs with a little bit of squeamish squealing but no real gory horror. Pity the world isn’t like how it used to be, what with the possibility of being nabbed and murdered for the name of science at every dark streetcorner — or that four pounds sterling could get you into an exclusive nightclub. I’ll risk the former for the latter, if I can bring a ten quid note back with me!

Burke's Skeleton¬† This is Burke’s skeleton, now on display in the University of Edinburgh School of Anatomy Museum. The last shot of the film shows the “what happened to William Burke,” though I won’t give you the short end, since that’d be a spoiler, but we all know he dies eventually, and this is what happens to him. Propped in a fluorescent room, sticks all up in his exposed spine, sitting in a glass canister — in the name of anatomical science. Wonder if it’s what he would have wanted. Probably not.

For the second part of my Sunday post, however, I’d like to introduce to you a recipe for a bakery item that will murder. (Well, perhaps not as much as my Espresso Double Chocolate Cookies, but I’ll save those for another day when I give you Death by Chocolate.) More in line with the Scottish way, I’m going to give you my all-secret, never before shared, fluffy, luscious, scrumptious, Scottish Berry Scones.

I warn you. These are scones that contain sunlight in them, goldeny toasty with dripping blueberries if you get them in season. I’ve done them with chocolate chips and edited them for pumpkin when it’s in season, and when I spent time in Scandinavia, I put lindonberries in them. They work well with any juicy berry that you can find in season, but blueberries always steal the show.

Serve them with jam, butter, and tea, freeze them on a flat sheet and then in a Ziplock, and they’ll last months for your enjoyment. They’ve been doubled for hungry families and they’re in American measurements because most of our readers are American. If you’d like the European measurements, please leave a comment. Also, since they’re a family recipe… it’s more colloquial cooking language.
Blueberry Scones
A’s Murderous Berry Scones

  • 3.5 cup flour
  • 2 tbls & 2 tsp baking powder
  • 3/4 cup salted or unsalted room temperature butter
  • 3/4 cup white sugar
  • 1 and 1/3 cup milk (whole for creamier texture, but even skim works fine)
  • 2 cups berries
  • 2 egg yolk
  1. Preheat oven at 400 Farenheit (200 C)
  2. Mix baking powder and flour in a rather large bowl
  3. Rub butter and sugar together (literally, take it in your hands, it will be very sticky, and sort of cream it together) until crumbly.
  4. Add flour mixture.
  5. Add milk and berries and knead gently (still using my hands), as briefly as possible. Will be very sticky.
  6. On a thickly floured surface, roll until 1 inch thick.
  7. Cut out with a standard mug or biscuit cutter and put on a ban with baking parchment, smearing egg yolks on top (I use a basting brush). Sprinkle with Muscovado sugar (Sugar in the Raw, or other very unrefined sugar).
  8. Bake 15 minutes until golden and irresistable.

These are the moistest, fluffiest, most delectable scones you will ever eat. Use wisely.

-A

Information from:

http://www.imdb.com/title/tt1320239/

http://burkeandhare.com/bhperps.htm

Pictures from:

http://thepenningtonedition.files.wordpress.com/2011/11/burkes-skeleton.jpeg?w=240&h=320