Chew This! Cinnamon Roll Apple Pie

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column is all about “Cinnamon Roll Apple Pie” and it is FABULOUS! It was a joy and nothing short of pure pleasure to develop this recipe! I must have made this countless times and my recipe testers were always happy to try a sample. This pie uses cinnamon rolls straight from the refrigerated section and even utilizes the frosting that comes with each! No need to make a pie crust, the cinnamon rolls are the bottom AND top crust! Fabulous, right!? The cinnamon and maple filled apple mixture pairs perfectly with the cinnamon rolls and warm vanilla frosting. I am highly recommending you serve this at your Thanksgiving table! People will beg for the recipe and countless memories will be made! This is so simple, why not serve two?

Also my “Ask and Answer” feature contains my recipe for “Drop Biscuits”! These are so simple and so easy AND can be quickly transformed into dumplings for chicken and dumplings, beef and dumplings, turkey and dumplings, in NO TIME flat!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Cinnamon Roll Apple Pie

http://m.thecouriertimes.com/mobile/neighbors/neighbors_features/article_1696be95-4d70-5191-953c-6b9dbf34d011.html

Enjoy! 

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Rigatoni Pie

I first discovered this recipe on “The Food Network” Facebook page and I knew immediately I wanted to try it. I was not sure I would have the patience though to individually place all the rigatoni pastas into the cake pan – but you know what? It was really easy. Might have taken 4 minutes total! Super easy and the end result is really impressive! 

This is the perfect recipe for entertaining and the perfect recipe to make with your kids! You can use meat in this recipe – hamburger, sausage, lamb – just make sure it’s precooked and that you add it after the tomato sauce but before the shredded cheese. Fabulous and delicious! 


Rigatoni Pie

1 pound rigatoni pasta
1 large jar pasta sauce, plus seasonings
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan cheese

Start by spraying an 8-inch springform cake pan with non-stick cooking spray. Wrap the bottom with aluminum foil. Preheat your oven to 375 degrees F.

Boil the pasta in a large pot of salted boiling water for 8 minutes. Drain.

In a medium saucepan heat the pasta sauce and add in whatever seasonings you desire. I added minced garlic, red pepper flakes, basil and a pinch of sugar to mine. Let come to slight boil. Simmer for 15 minutes.

Arrange rigatoni pasta in springform pan. The easiest way to do this is turn rhe pan sideways – arrange the pasta building it “up” – sideways – until you reach the top of the pan. Not all of the pasta will fit. That is ok!

Carefully pour the pasta sauce over the rigatoni and level out with a spoon. You may not use all the sauce. Be sure the sauce covers a majority of the top.

If you want to use meat – layer on top now.

Evenly sprinkle with both cheeses.

Place pie on a baking sheet covered with aluminum foil. Place aluminum foil on top of the pie, tenting it slightly. Place in preheated oven for 30 minutes.

After 30 minutes remove from the oven and remove aluminum foil. Place back into the oven for 30 more minutes to brown and melt the cheese.

Remove from the oven and allow to rest for 10 minutes. Gently undo the springform pan from the pie.

Cut the pie into pieces and serve.

Enjoy!

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Chew This! Chocolate Chip Cookie Pie

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com 

I am so excited to share this recipe with everyone. Well recipes – there are two here that I am sharing. The pie crust is from a friend of mine, Dorothy Boulanger and could not be any more simple! The pie crust does not have to be rolled out, prebaked, proofed – trust me – it is amazing! And the filling? It is basically a huge, soft chocolate chip cookie! The crust is crisp, the inside warm and gooey. My mouth is watering… 

This pie can be made in advance, wrapped and chilled and baked off whenever you are ready! Just be sure not to keep it unbaked for longer than 3 days. After baking, leftovers can be kept covered for 7 days. It is simply an amazing pie and one of my current favorites! 


Chocolate Chip Cookie Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5c35a6df-f992-5fc7-9ed6-de61970494da.html

Enjoy!

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Banana Cream Pie in a Glass

Who does not love banana cream pie? I was experimenting with pies a few weeks ago and the crust did not work out, so I made the crust into one of the layers in a parfait! My taste testers LOVED the idea and thought the taste and texture was almost better than the original pie! Flip around this recipe to make whatever flavors you desire! So fun and so elegant. Plus – a portable pie!? Score!


Banana Cream Pie in a Glass 

1 box instant banana pudding mix
3 cups whole milk
4 large bananas, sliced thin
1 cup crumbled graham crackers
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
2 cups whipped cream, homemade or bought

In a large bowl combine the instant banana pudding mix with the whole milk. Whisk together and let stand for about 3 minutes.

In a large bowl combine the crumbled graham crackers, melted unsalted butter and ground cinnamon until sand-like in looks and texture.

Start putting together the dessert by sprinkling a layer of crushed graham crackers into the bottom of the desired number and size of glasses. 

Next layer in the banana pudding, sliced bananas and whipped cream. Keep layering until the mixtures run out and you are left with a layer of whipped cream on the top. 

Sprinkle some crushed graham crackers on top of each right before serving. 

Enjoy! 

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Chew This – Tomi’s Chocolate Chip Peanut Butter Pie

I am on a quest to find the perfect peanut butter pie and I think I have found it with this delicious (and easy) recipe! Shoutout and special thanks to Tomi White for sharing this fabulous recipe with me! Please pick up a copy of “The Courier-Times” TODAY and let me know what you think. I love recipes like this that are not just simple and easy, but full of taste and flavor. I highly recommend trying this! 


Tomi’s Chocolate Chip Peanut Butter Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_9a25b4f5-85bc-53b4-b99a-44d7f7e78426.html

Enjoy!

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Hoosier Staple Pie

Lots and lots of people have been asking me about the “Hoosier Sugar Cream Pie” recipe that is written about in my cookbook. My recipe is different than most sugar cream pie recipes – and the crust is foolproof, and my step by step instructions are a must for those who don’t think they can make a pie crust from scratch – YOU CAN! – IT IS EASY! Anyways, my recipe for this delicious Indiana staple, can be found exclusively in Donna Cronk’s book “That Sweet Place”. Contact donnacronk.com for ordering information! Her book is fabulous, and contains some great recipes!

Blaise

Black Raspberry Pie

My Mom, Darla, loves this pie! Actually my Grandma Barbra and Grandma Deloris both do too! You can use whatever crust recipe you want, I use my Grandma Barbra’s, and as long as you sprinkle the top with the brown sugar and Turbinado sugar mixture, and follow my instructions for the filling – you will have the perfect pie!

Black Raspberry Pie

6 cups black raspberries, fresh or frozen, rinsed
1/3 cup white granulated sugar
1/4 cup light brown sugar, packed, plus more for sprinkling
1/4 cup white all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, cubed
1 large egg mixed with 1 tablespoon water for egg wash
Turbinado sugar for sprinkling

Start by preheating your oven to 425 degrees F. Prepare your pie crust. Place the bottom crust into a greased 9-inch pie plate. I always use a glass pie plate.

In a large bowl combine the prepared black raspberries, white granulated sugar, light brown sugar, white all-purpose flour, cornstarch, salt and ground cinnamon. Toss together well, but gently.

Pour this mixture into the prepared pie crust.

Scatter the cubed unsalted butter all over the top. Place on the other pie crust, trim and crimp the edges. With a sharp knife, cut an “X” in the middle of the pie to allow steam to escape.

Brush the egg wash onto the pie using a pastry brush. Sprinkle the top with brown sugar and Turbinado sugar.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Place in preheated oven for 36 minutes. Once baked, remove and allow to cool completly at room temperature before serving and enjoying.

Store leftovers, covered, in the refrigerator.

Enjoy!

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Chew This – Old-Fashioned Pecan Pie

Happy “Chew This!” Monday… Yes, my column came out yesterday in “The Courier-Times”, but the link did not post until this morning. I apologize for the inconvenience. This recipe is worth the wait though! It is my recipe for “Old-Fashioned Pecan Pie” with a secret ingredient you many not have been expecting – ground cinnamon. Try it and let me know if this pie becomes a Holiday staple at your table – like it is for mine. 

Old-Fashiond Pecan Pie

http://www.thecouriertimes.com/neighbors/article_149e04ae-4ce8-11e6-9e5a-2318f32ab530.html

Enjoy! 

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Glenna’s Butterscotch Pie with Meringue

My Grandma Barbra mentioned to me that she would love a butterscotch pie with meringue on top. I really wanted to make one for her, but I have not really “experimented” with butterscotch a lot – because I do not like it! Much like coconut – I have never liked butterscotch… At least I did not think I did.

Grandma told me she usually used a recipe in her old “Kennard Friends Church” cookbook from her friend Glenna Womack. I found the recipe and decided to give it a try.

I am so glad I did! It resulted in a delicious pie that my Grandma Barbra absolutely loved! And – it made a butterscotch fan out of me…something I did not think could happen.

The pie crust recipe is my Grandma Barbra’s recipe. The butterscotch filling, and meringue is Glenna’s recipes. Shout-out and special thanks to Glenna for allowing me to share with all of you, her recipe…

Butterscotch Pie Blaise the Baker

Glenna’s Butterscotch Pie with Meringue

For the pie crust…

1 cup white all-purpose flour
1/3 cup solid vegetable shortening
1/2 teaspoon salt
2 tablespoons ice water

For the butterscotch filling…

3/4 cup brown sugar, lightly packed
1/3 cup white all-purpose flour
1/4 teaspoon salt
2 cups white whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
3 tablespoons salted butter

For the meringue topping…

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons white granulated sugar

Start by preheating the oven to 350 degrees F.

Make the pie crust by combining the white all-purpose flour, solid vegetable shortening and salt in a large bowl with a fork or pastry cutter. You can also use your fingers. What you are looking for here, are small “gravel-like” pieces to ensure that the shortening is throughout and combined. Next, add the ice water and stir together until a ball of dough forms. Take the dough, and place between two pieces of parchment paper.

Roll the dough until about 1/2-inch thick, between the pieces of parchment. Once rolled to 1/2-inch thickness, gently peel off the top piece of parchment paper. Place your 9-inch pie plate on top of dough, bottom of the pie plate facing you, and flip over. Gently remove the parchment, and lightly tuck your pie crust into the pie shell. If it rips or tears – that is ok. Just take a little water, and “glue” the pieces back together. It will bake fine. Homemade is the look we are going for here – not professional.

Place this in your preheated oven for 18 minutes, until lightly golden brown.

In the meantime, in a medium saucepan over medium heat, combine the brown sugar, all-purpose flour and salt. Gradually stir in the white whole milk, and cook over medium heat until bubbly. Cook and stir this mixture for 2 minutes.

Once cooked, remove from the heat. In a small bowl, place the 3 egg yolks. Take a little of the hot butterscotch mixture, and stir it quickly into the eggs to temper them. This will help you not have “scrambled eggs” in the pie. Once the eggs are brought up to the same temperature as the butterscotch mixture, add everything back into the main saucepan and stir quickly. Place it back on medium heat and cook 2 more minutes, stirring constantly.

After 2 minutes, remove from the heat and whisk in the salted butter and pure vanilla extract. Pour this mixture into the baked pie shell and allow to cool slightly.

Next, make the meringue by combining the large egg whites, pure vanilla extract and cream of tarter in a large bowl. Using an electric mixer (or your arm and a wire whisk if feeling confident and strong) beat the mixture until soft peaks are formed.

Gradually add in the white granulated sugar, while still continuing to beat the egg whites. Beat this mixture until stiff peaks are formed. The whole process should take around 7 minutes depending on the speed of your mixer. If using your arm and a whisk, it will be considerable longer.

Once the stiff peaks are formed, spoon the meringue over the top of the pie, sealing to the edge of the pie. With the back of a spoon, make little “peaks” and mountains. This will give good color once baked.

Place in preheated 350 degree F oven for 15 minutes until the meringue tips are golden brown.

Remove, allow to cool before cutting. Once cut and served, store in refrigerator.

Enjoy!

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Pineapple Icebox Pie

Since it has been so hot and humid here in Indiana, I have been experimenting with “Icebox Pies”. I have fallen in love! Some of them can be made with just simply a thin cookie and some layered whipped cream. They are simple, fun, easy to throw together and best of all – beyond delicious!

This recipe may sound “odd” – but trust me…it is so delicious you will not believe it! The sour cream adds a deliciously rich, back flavor and the vanilla pudding thickens it and adds an “icebox pie” taste that combines beautifully with the crushed pineapple! You can top this with homemade whipped cream (whipped heavy cream with a little white granulated sugar at the end), Cool-Whip or leave it plain and simple.

Pineapple Icebox Pie Blaise the Baker

Pineapple Icebox Pie

1 (20 oz.) can crushed pineapple in pineapple juice
1 cup sour cream
2 (3.4 oz.) packages vanilla instant pudding mix
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Store bought (or homemade) shortbread pie crust

In a large bowl combine the crushed pineapple in pineapple juice, sour cream, vanilla instant pudding mixes, pure vanilla extract and salt. Pour into prepared shortbread pie crust and even out the top.

Place in refrigerator to chill for at least 3 hours.

If serving with whipped cream, top before serving.

Enjoy!

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