Blueberry Glaze

Blueberry Glaze

Ingredients

2 cups fresh or frozen blueberries

1/2 cup water

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

2 tablespoons cornstarch, mixed with 2 tablespoons cold water

1/2 teaspoon vanilla extract

Zest of 1 lemon (about 1 tablespoon), optional

Directions

In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.

Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in vanilla and lemon zest.

 

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Fried Pies

Ingredients

5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling

Directions

In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.

POWDERED SUGAR GLAZE

1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

ZUCHINI BREAD MOM’S RECIPE or (Banana Nut Bread)

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This recipe won a nationwide cooking contest.  My mother, Mae Wooton, put this recipe together and it is the best zucchini bread out there.  You can also make banana bread with this recipe; just substitute 3 ripe bananas for the zucchini.

Preheat oven to 350 degrees

Ingredients

3 large eggs

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

2 cups all purpose flour

2 cups zucchini, shredded (to make this a banana nut bread replace zucchini with 3 ripe bananas)

1 tsp cinnamon

1 cup walnuts

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla

Glaze

2 cups confectioner’s sugar

Enough milk for consistency you want

1 tsp vanilla

Directions

Mix first 4 ingredients until blended.  Add the rest of the ingredients and mix until well blended.  Grease and flour 6 mini loaf pans or one large loaf pan.  Bake until knife inserted in the center comes out clean.  Let cool, then drizzle glaze on top.

Strawberry Scones with Lemon Glaze Recipe

strawberry scones with lemon glaze

 

Ingredients

2 cups all purpose flour

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

5 tbsp cold butter, but into ¼ inch cubes

1 ¼ cups plus 2 tbsp heavy whipping cream divided

1 cup frozen unsweetened strawberries

Glaze

2 cups confectioner’s sugar

3 tbsp lemon juice

1 tbsp butter, melted

1 tbsp 2% milk

Directions

  1. Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
  2. Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
  3. Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.