Pastry Chef John Barricelli's Homemade Blueberry Hand Pies

I can't begin to tell you how much I enjoy Homemade Blueberry Hand Pies and Peach Pies! I'm also familar with the pies being fried so I'm definitely going to try Chef John Barricelli's healthier baked version.



Ingredients & Directions

Preheat oven to 425-degrees.

Unfold puff pastry sheets and sprinkle a bit of flour on your surface.

Using a rolling pin, roll pastry sheets and divide into 4 even squares.

2 cups blueberries
2 T granulated sugar
1 T cornstarch
pinch of salt
zested lemon
2 tsp fresh lemon juice
sanding sugar (in the baking aisle)

Toss your ingredients which includes smashing some of the blueberries to give a bit more liquid.

Place about 1 T of blueberry mixture in the center of each puff pastry square.

Beat 1 egg and brush pastry on 2 edges (1 side down and one side over).

Fold unbrushed side together with brushed side and seal with your fingers or a fork.

Brush egg wash over the entire top of the pastries and sprinkle the sanding sugar over them.

Using kitchen shears, snip a vent in each pie.

Bake for 20-25 minutes until golden brown.

Always Enjoy!

Paula Deen's Chocolate Gooey Butter Cookies Recipe

Paula Deen bakes these yummy Chocolate Gooey Butter Cookies with cake mix... now how easy is that?




Your Ingredients

1 stick butter (room temperature)
1 8-oz pkg cream cheese

Beat together until creamy

Add:

1 egg and beat until well mixed

Add:

1 tsp vanilla
1 box moist chocolate cake mix

Beat together until well incorporated.

Batter will be stiff but to keep the cookies from spreading too much, cover and refrigerate cookie dough for about 2 hours.

Roll dough into balls a bit smaller than a walnut then roll in powdered sugar.

Bake in a 350-degree oven for about 10-minutes.

Sprinkle with a little extra powdered sugar for attractive cookies before serving.

Always Enjoy!

How To Make A Perfect Turkey Recipe

Once again, Chef Keith Snow shows us how to prepare a delicious recipe. Just in time for the US Thanksgiving holiday, his Perfect Turkey recipe guarantees (pretty much!) that you'll prepare a moist and tasty bird. And although Thanksgiving isn't celebrated around the world... perfectly roasted turkey is!

In this video... Chef Keith makes a turkey breast which is great for small families who aren't big on dark meat. I hope you enjoy!

Always Enjoy!

Decadent Sweet Potato Pie Recipe

This decadent Sweet Potato Pie recipe was requested by Kimberly.

Since I'm more of a Pumpkin Pie lover, I've never actually prepared sweet potato pie. But that doesn't mean I haven't eaten and enjoyed it! An acquaintance of mine, Janice, actually gave me her sweet potato pie recipe after I tried a slice of hers and couldn't stop drooling for more! I have to admit that it was the very best that I'd ever tasted.

So my dear Kimberly, I searched for the best recipe video that I could find for you and it appears that Dave Lieberman from the FoodNetwork makes the best impression.

I hope that his recipe for sweet potato pie will serve as a delicious ending to your Thanksgiving meal (for the US) or any other meal!

Please enjoy it, especially the yummy crust!



Your Ingredients

2 sweet potatoes, about 10 ounces each
1-3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 teaspoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

In a bowl, stir the graham cracker crumbs and brown sugar until well combined.

Add the butter and mix until the crumbs are evenly moistened.

Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Meanwhile, make the filling:

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

NOTE: In addition to Dave's ingredients, Janice adds a couple of drops of lemon juice and almond extract to her filling.

Always Enjoy!