Lemon Blackberry Pie

Let's start with the pie crust

1 1/4 cup of flour
1/2 teaspoon of salt
1/3 cup plus one tablespoon of crisco
about 1/4 cup of very cold water

Mix together salt and flour

Cut crisco into flour using pastry cutter until it is pea sized. 

Slowly add cold water until it forms a ball.  Refrigerate if you are not using right way

Roll out on a floured surface and the roll onto rolling pin to help transfer to pie pan.

Lay dough flesh with the bottom of the pan and trim the edges and crimp and poke with a fork.  Bake at 450 for 10-12 min. Let the pie crust cool

Now for the filling:
8 oz of sour cream
1 cup of sugar
1 cup of milk
2 lemons
2 cups of blackberries (or other kind)
3 egg yolks
3 tablespoons of corn starch

Put eggs yolks, butter, corn starch, and milk into a sauce pan over medium heat,  Zest lemon into pan.  Cook until thick and bubbly.

Whisk in lemon juice and let cool.

Add sour cream into lemon curd and then gently fold in berries being very careful with them.

Fill pie shell and shill for at least 4 hours.

Salted Carmel Rice Krispie Treats

This is nice twist on the traditional treats. 
6 cups of rice krispies
10 oz bag or mashmallows
1/4 cup of cream
1/2 cup of brown sugar
1 stick of butter
1 teaspoon of sea salt
1 tablespoon of corn syrup

Melt butter in a large pan and add sugar, cream, and corn syrup and simmer for 8 min.

Stir in salt (you can add some vanilla if you like) and then stir in mashmallows until they melt compleley.

When melted add cereal and mix completely.

Place in a greased square pan and let cool.

Moravian Sugar Cake

My mom's family has a heritage from the Moravian church and we use to get Moravian sugar cakes when we would go back east to visit.  Recently my aunt's fiance was back there and he brought some sugar cakes for us which gave me the idea to make it so here is the first attempt. 

3/4 cup of milk
1 1/2 teaspoon of instant yeast
1/3 cup of sugar
1/4 cup of instant potatoe
1/2 teaspoon of salt
1 1/2 sticks of butter
1 egg
2 cups of flour
1 1/2 cup of brown sugar
1 tablespoon of cinnamon

 Warm milk to about 110 not much more. Preheat oven to 200 so you have a warm place to rise the dough.

Mix yeast and warm milk.

Add egg, 4 tablespoons of the butter, potato, white sugar, salt, and flour

 Mix on a medium heat for about 2 min until smooth.

Place dough in a greased bowl and cover.  Turn off oven and place in there until it has doubled about 30-60 min depending.

 Spread out dough in a greased pan and let rise in a warm place until doubled about 30-60 min again.

While rising cut cold butter into small pieces and mix brown sugar and cinnamon.  So the butter and sugar will be separate.

When the dough is risen dimple the dough with your fingers to make holes to palce the pieces of butter.  Place a piece of butter in each hole.

Sprinkle sugar over the whole thing.  You shouldn't see the dough and then bake at 375 for 18-22 min.

Dark Chocolate PB Ice Cream

It was dark and yummy.  You can use PB or not or add mint or whatever you would like.

Start with the chocolate sauce.
1/2 cup of sugar
1/2 cup of coco powder
1/2 cup of coffee
1 1/2 oz of dark chocolate (I used 72% but anything from 50% on up is fine)

Mix sugar, coffee, and coco in a sauce pan over medium heat and bring to a boil.  Once its at a full boil boil for 30 seconds.

Finely chop chocolate and mix in.  Let rest for 5 min off heat and then set aside.

Ice Cream Base:
1 1/2 cups of milk
1 1/2 cups of cteam
3 tablespoon of corn syrup
1 1/2 oz of cream cheese
1/2 cup of sugar
1/8 teaspoon of salt
1 tablespoon and 1 teaspoon of corn starch

 Wisk 2 tablespoons of milk with corn starch and set aside.

Mix in cream cheese into chocolate sauce so it can melt.

Mix sugar, corn starch, salt, milk, and cream in a sauce pan. Over medium heat bring to a full boil.  Once it comes a boil boil for four min.  Then add the corn starch slurry and return to a boil and boil for about a min and thick.

Mix chocolate into milk mixture.  Cool in fridge over night.

Churn ice cream.

Melt 3ish tablespoons of PB in the microwave for about 30 seconds or until runny but not hot.  Layer lice cream and peanut butter and then freeze for about 3-4 hour or until firm.

Ginger Peanut Noodles

Took maybe 20 min to make from beginning to end.

Sobo/undo noobles
2 tablespoons of soy sauce
1/4 teaspoon of red pepper flakes
1 tablespoon of seasam oil
3/4 cup of peanut butteer
1 tablespoon of minced garlic
1 1/2 teaspoon of minced ginger
limes

Mix soy, oil, red pepper, garlic, ginger, and pb. While doing this have some chicken grilling if you want chicken.

Place noodles in a some boiling water until warm and loose.  Reserve 1 cup of cooking water for sauce.

Whisk in liquid to sauce and then add drained noodles and diced chicken.

Top with lime juice.  It would also be good with cilantro and bean sprouts.

Lime Strawberry Sorbet

Simple and no fat involved.  All fruit and sugar.

2 cups of water
2 1/2 cups of sugar
3 pounds of strawberries
5 limes 9zest and juice)

Make a simple syrup by mixing sugar and water.  Bring to a full boil over a medium heat.  Then reduce for a simmer and simmer for five minuets.  Then refrigerate for an hour.

Now its time to turn the strawberries into puree.  Once the tops have been removed blend them using either a blender or an immersion blender. Then refrigerate for at least 30 min.

Juice and zest limes into puree and then add simple syrup.  Blend for a few seconds to be sure its thoroughly mixed.

Freeze in an ice cream freezer according to directions and then set in the freezer.(a couple hours at least best if overnight)