Blueberry Pie with Rosemary

If you’re looking for a little twist on the ordinary for your holiday gatherings, or just an easy weeknight desert, this is sure to be a winner!

Blueberry & Rosemary Pie Recipe

Filling ingredients:

• 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
• 1/2 teaspoon lemon  or orange zest
• 3/4 Tbsp lemon juice
• 1/2 teaspoon  vanilla
• 1/2 cup all-purpose flour (3/4 cup if using frozen blueberries)
• 1/2 cup white granulated sugar  (* if you like your pie on the sweeter side, use 3/4 cup)
• 1/4 teaspoon cinnamon
• dash of sea salt
• 2 Tbsp butter (unsalted), cut into small pieces
• 1 tsp chopped fresh rosemary

crust:

• 2 frozen roll out pie crusts ( and kudos to you if you want to make your own!)

Egg wash ingredients:

• 1 egg
• 1 tablespoon milk

what to do:

1  Unroll 1 pie crust into pie pan and press into edges.  (Be careful, they can tear easily)

2 Gently mix  all ingredients, except butter and crust  (this includes : blueberries, sugar, flour, cinnamon, lemon or orange zest, salt ,rosemary,  vanilla and lemon juice )in a large bowl. Transfer them to the  crust in the pie pan. Dot with butter pieces. Roll out remaining dough. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Cut a small (nickel size) hole in the center of the pie crust (so steam can escape while cooking). Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3  Whisk egg and milk together to make an egg wash.

4  Remove the unbaked pie from refrigerator. Brush the top with egg wash.. Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

fantastic with vanilla ice cream!!!

Makes 8 servings.

leftover halloween candy cookies (no eggs needed!)

After all of the fuss over food during the holidays, I have been trying to be a good girl and cut back on -at least- sweets.I am going to be completely honest with you…. this is NOT an easy thing for me to do. I have been doing very well, except for about a week ago, my husband (who also has a sweet tooth , but will continue to deny it) jokingly , told me that I forgot to make chocolate chip cookies after dinner one night. I was not able to stop thinking about homemade chocolate chip cookies after that. BUT! I refused to buy what I needed to make them… and then the craving finally won!

So… the other night I went into the kitchen to see what I could come up with for cookies. I had only a small amount of chocolate chips,( but quite a bit of leftover chocolate Halloween candy), flour, sugar (brown & white), butter, salt, raisins, and oatmeal. But wait! NO EGGS!  I decided to look up cookie recipes that don’t call for eggs. I merged a few together, changed some things around, and came up with this!

DELICIOUS (LEFTOVER) CANDY COOKIES !

• 1/2 stick butter (softened)
• 1/3 cup canola oil
• 3/4 cup brown sugar, packed
• 1/4 cup white sugar
• 1 teaspoon vanilla flavoring
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup boiling water
• 2 cups old fashioned oat meal
• 1/2 cup raisins (optional)
• 1 1/2 mixed crushed candy bars ( i used snickers, milky way, 3 musketeers , and m&m’s -do not crush the m&m’s)

Directions:

1. Beat butter or margarine, sugars and vanilla together until they are light and fluffy.
2. Add flour and salt
3. mix well.
4. Dissolve baking soda in boiling water and add to mixture
5. Stir in rolled oats, raisins and chocolate chips.
6. Drop by teaspoonful onto un-greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. (make sure you allow enough room between cookies, they will spread)
7. Don’t over cook
8. ENJOY!!

** If you are using candy with caramel, they will stick to the cookie sheet. Be sure to remove them before they completey cool, or you will have a difficult time

*** cookie baking secret- always preheat your cookie sheets to make sure your bottoms don’t burn