Wednesday, February 5, 2020

"Bee Mine" Crumb Topped Cherry Pie and Chicken Noodle Soup (TLC)

 The buzz is...
it's almost Valentine's Day!!

Well, actually it's next Friday--and there is still plenty 
of time to get your plans in order.  If you need a great pie
 to share with your sweetheart...this may do the trick.

If you're battling the cold and flu season like our family...
scroll down to find the most comforting chicken noodle soup.
  I call it TLC...because it's full of Turmeric, Thyme, Lemon and Chicken...
Oh, and a whole lot of garlic too... 
My kids LOVED it... and so did I.

You can have the soup ready in about an hour... especially if your
chicken is already cooked... 
I love using leftovers --or if I'm really
 on the ball, I'll make extra
chicken for just such a soup-making occasion.

Of course, you can always use rotisserie
works beautifully in this recipe too.

I so hope you enjoy these recipes...
Be sure to share our Blue Ribbon Kitchen Facebook Page
 with your friends...
Never miss a recipe... craft or holiday celebration!!


Crumb-Topped Cherry Pie

Karri Perry, Blue Ribbon Kitchen
Baking temp: 375
Time: 60 minutes
Yields: 9-inch pie

Pie Dough
2 cups all purpose flour
2 Tbsp sugar
1 tsp salt
4 Tbsp Crisco shortening -either butter flavor or original is fine
8 Tbsp (1 stick) unsalted butter
¼cup- plus 2 Tablespoons ice cold water and vodka mixed 50/50

Crumb Topping
¼ cup granulated sugar
¼ cup brown sugar
6 Tablespoons softened butter
¾ cup all purpose flour
½ cup sliced almonds
Pinch of salt
1/8 tsp almond extract
Mix well, using a fork and a small bowl.  (Crumb topping when combined should resembles coarse sand, with pea-sized butter bits)

5 cups mixed cherries
 (I buy Seasonal Costco Brand Frozen Michigan Tart/Sweet/Sour Mix or Kroger Frozen Mixed Cherries) OR use about 1 ½ cup each of sour, tart and sweet cherries- canned/drained
1/8  teaspoon salt
1 cup granulated sugar
¼ cup arrowroot (Bob’s Red Mill is the brand I use)
Pinch of cinnamon (I use 1/8 teaspoon)
1/4 teaspoon almond extract—and not a drop more---be careful measuring
¼ teaspoon lemon zest
1-2 teaspoons fresh lemon juice

Step 1: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry blender or food processor) butter, and shortening  into the flour, sugar and salt.  Add liquid a little at a time…Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator.

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside in refrigerator.

Step 3: Mix together the sugar, arrowroot, almond extract and cinnamon and set aside.  In a medium sauce pan add the cherries salt. Cook over medium low heat while stirring cherries, once cherries begin to release juices, add the sugar/arrowroot/lemon juice mixture to the pan.  Stir for 3-5 minutes more as the cherries begin to thaw.  Once mixture begins to thicken, turn off the heat, add the zest and let the mixture cool.  (It is ok if the cherries are not fully thawed- they will thaw during the bake)

Step 4: Make the crumb topping.

Step 5: Fill pie shell with the cooled cherry mixture.  
Top the cherry mixture with the crumb topping.
Add dough cut-outs in decorative shapes to the top of the pie if desired, OR apply a full top crust, being sure to vent the pie by making  4-5 slits in the pie dough.

Step 6: Bake in preheated 375-degree oven, on the lowest rack for 60 minutes or until the filling is bubbling in the center and the crust is golden.  Allow to cool before serving.

Consider using some of my favorite products:
Chicago Metallic Pie Drip Catcher for catching pie juices Go here: Chicago Metallic Pie Drip Catcher
Pie Crust Cutters: Williams-Sonoma, Craft Stores, Baking Stores
Alphabet Letter Cut Outs:  Amazon, Wal-Mart or Go here: Alphabet Letters
For the: Bee Mine Pie:

Using small letter cut outs, cut the letters needed to create your message from the extra pie dough.  Place on a plate and keep cool or frozen until ready to use for the pie.

For Bees: Use two 1/4 inch balls of pie dough for the bee body and two small hearts for the wings.

TLC Chicken Noodle Soup
(Turmeric, Thyme, Lemon and Chicken)
Recipe by: Karri Perry,

2 Cups cooked chicken - shredded
2- 32 ounce containers chicken broth or stock
     1 Cup celery chopped (about 2-3 medium stalks)
1 Cup carrot chopped (about 2-3 medium peeled carrots)
½ Cup yellow onion chopped (about 1 medium onion)
5 cloves minced garlic
1 teaspoon fresh lemon zest
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 teaspoon turmeric
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon marjoram
½ teaspoon dried ground mustard
12-16 ounces noodles, cooked according to package instructions (I used thick-cut Amish egg noodles)

1. In a large pot, over medium heat, add the olive oil.  To the oil, add the chopped onion, celery and carrots, cooking until slightly softened.  Add the spices, salt and pepper and stir well.  Add the minced garlic.  Cook for 1 minute more as garlic becomes fragrant. 
2.   Add the chicken broth to the pan and loosen any bits of spice on the bottom or sides of the pot.  Add the lemon zest.  Add 1 Tablespoon of lemon juice (reserving the rest of the lemon juice for just before serving) and the cooked chicken.
3.  Bring the soup to a boil for three minutes and then reduce to a simmer. Let simmer for 30-40 minutes. Skim off any foam that might appear and discard.
4.   Cook noodles according to package instructions.  (Great choices: thick spaghetti, pearled couscous, egg noodles, or cooked rice)
 5.   Drain the noodles and add to the soup just before serving.
 6.  Add salt and pepper to taste. Just before serving add the last Tablespoon of lemon juice to brighten the flavors.
Can be served with sprigs of fresh thyme.

Wednesday, January 1, 2020

Vegetable Soup and Easy Yeast Rolls

 It's hard to believe it is January 1st, 2020...but it is!!  I'm all caught up in reminiscing over what an eventful year 2019 was and looking hopefully forward into 2020 and all the promise that this year holds...

So, yes...if you came here looking for a vegetable soup
 recipe and easy yeast rolls...this is the place...

I just need a quick second to wrap my mind around the holidays that 
certainly flashed across my busy calendar and then vanished...
I was there... I remember it...
it just seems like the years are moving more swiftly...
the kids are getting older and I am barely keeping up with it all...
Here is a quick peek at our holidays and a 
few flashbulb memories from 2019...
The recipes follow.

And...back to the soup...

You'll need a cooked brisket...and the directions are super easy.  Be sure to ask the butcher ...sometimes they are not in the meat area...but in the back 
and they can sometimes cut you the size that you need...

After the brisket cooks... reserve the liquid.  I like to refrigerate mine, to easily separate out the fat...just skim it off the top and discard.
 Use a bay leaf or three...just discard before serving...

 This recipe only calls for 1 Tablespoon of tomato this option is great...tomato paste in a tube....refrigerate what you don't use and keep it refrigerated... so clever!

Beef Vegetable Soup
Karri Perry; Blue Ribbon Kitchen

4-6 lb. beef brisket- cooked (see below)
1- 32 ounce container beef broth
5-6 garlic cloves-peeled and sliced
½ teaspoon each: salt, pepper and garlic powder

Bake brisket at 300 degree oven, with 5-6 peeled and sliced cloves of garlic, and  one 32-ounce container of beef broth.  Use a roaster or deep sided casserole dish.  Place half the garlic gloves on the bottom, place the brisket (fat side up), top brisket with ½ teaspoon each of salt, pepper and garlic powder, and remaining garlic cloves. Pour the broth around the brisket.  Tightly seal with foil and bake for 4 hours or until fork tender.  Remove the fatty top layer-discard.  Reserve the broth and the leftover brisket for soup.

Vegetable Soup Ingredients:
2-3 cups chopped-cooked beef brisket
2 cups reserved beef broth
2 Tablespoons chopped onion
2 Tablespoons chopped celery
1 Tablespoon butter
1 Tablespoon flour
1 Tablespoon tomato paste
1 teaspoon Worcester sauce
1 -32 ounce container beef broth
1- 15 ounce can crushed tomatoes
1 -15 ounce can diced tomatoes drained
1-12 ounce bag frozen mixed soup vegetables
2 cups diced frozen potatoes
1 -15 ounce can lima beans
1 cup frozen peas
1 cup frozen corn
3 bay leaves
Add 1-2 cups of V8 juice to thin as the soup simmers.
Salt and pepper to taste

In a large heavy bottomed pot, on medium heat, add the butter, chopped onion and celery.  After 5 minutes, when the onion and celery are softened, add the flour, stir.  Add the tomato paste and stir.  Quickly add the beef broth, scraping the bottom and sides to loosen any cooked on bits.  Add the cooked chopped brisket and reserved broth.  Heat until simmering.  Add the crushed tomatoes, drained diced tomatoes, frozen vegetables, peas, corn, potatoes, Worcester sauce, lima beans and bay leaves.  Bring to a boil and then turn down to a simmer. Skim and discard any foam (impurities) that may develop on the surface of the soup.  Continue to simmer for 1 hour, stirring occasionally.  The longer the soup simmers; a deeper/richer flavor develops.  As the soup cooks down, add 1-2 cups of V8 juice to thin.  Remove bay leaves before serving and add salt and pepper to taste before serving.

This soup freezes beautifully.  Enjoy!

Easy Yeast Rolls

Karri Perry; Blue Ribbon Kitchen

½ cup warm water – not hotter than 110 degrees
2 Tablespoon honey
2 Tablespoons dry active yeast
1 Tablespoon granulated sugar
2 cups warm milk- not hotter than 110 degrees
4 Tablespoons melted butter + 2 Tablespoons softened butter
2 teaspoons salt
5-6 cups all purpose flour

Measure the warm water, add, honey, sugar and yeast, stir and set aside.
 In a bowl warm 2 cups of milk and the 4 Tablespoons of butter, add the salt.  Add the warmed butter and milk mixture to the yeast/water/honey mixture.

Pour into a large mixing bowl or stand mixer with the standard blade attachment. Add the flour one cup at a time as the mixture is combined on low (or stirred if making by hand)

Continue to add the flour until the dough comes together.  Do not over mix.  Dough may be slightly sticky to the touch.  Cover and let rest for 20-30 minutes.  Dough will puff up and rise.

After twenty minutes, gently push the dough down, deflating the dough slightly.  Form dough into smooth two-inch dough balls and place two-three inches apart on a parchment lined baking sheet.  Once all of the dough has been formed into rolls, brush with the remaining softened butter, cover and let rise 20-30 minutes.

Preheat oven to 350 degrees.

On middle rack, bake the rolls for 20-25 minutes or until the tops of lightly golden.  Remove from oven, let cool on the baking sheet for 5 minutes before serving.  Leftover rolls can kept in an airtight container for three days.

To make ahead:  Make rolls to the point of placing formed rolls on a parchment lined baking sheet, add the butter, tightly cover with plastic wrap, refrigerate if planning to use later in the same day, simply remove from the refrigerator, remove wrap and allow the dough to rise a second time on the counter before going into the oven…or, freeze the rolls on a baking sheet (covered well with plastic wrap) and remove frozen rolls from the freezer and allow to rise before baking.

I'm super proud to continue to bring you award winning recipes the first Thursday of every month on Fox 19 here in Cincinnati!!  Tune in at 9:45 and 10:45 and I'll share everything I know!!


Karri Xo

Wednesday, December 11, 2019

Peppermint Topped Shortbread Cookies

 Hi friends!!

These cookies aired on Fox19 this past Monday morning.  Please enjoy this easy holiday cookie recipe.  Note: You can shape your cookie dough into a circle (1/4-1/2 inch thick) and then score triangle shapes by cutting them into wedges...after they come out of the oven.  Any way you slice it...these are great shortbread cookies.



Peppermint Topped Shortbread Cookies
Blue Ribbon Kitchen’s Karri Perry 2019

1 cup butter-softened
½ cup sugar
2 cups all-purpose flour
1 teaspoon vanilla
½ teaspoon salt

Melted chocolate, dark, milk or white
Candy Canes-crushed into a fine powder with a rolling pin

With a mixer, cream the butter and sugar for 2 minutes until light and fluffy. Add the vanilla and salt.   Add the flour slowly until a soft dough forms.  Lightly butter the bottom of a small 9x12, rimmed baking sheet. Press the dough evenly into the baking sheet, use waxed paper to help the dough from sticking to your hands.  Press the dough until the cookies are just shy of ½ inch in thickness—it is ok if the dough does not reach every corner of the baking sheet.  Prick with a fork all over the surface of the dough.
Bake in a 300 degree oven, on the middle rack for 35-40 minutes or until the edges are golden.

When the cookies emerge from oven, immediately cut into squares with a knife.

Let cool 15 minutes, before lifting the cookies from the tray and onto a cooling rack with an off-set spatula.

Decorate cooled shortbread cookies with a drizzle of melted chocolate and crushed candy cane pieces.  Use a piping bag to help direct the chocolate, be sure to cut a very tiny opening so that chocolate lightly flows onto the cookies.

Monday, December 9, 2019

Whiskey Slush and Happy Birthday Grandma!

My Grandma would have been 94 years young on December 8th.  
She was born in 1925 and she was one of my very favorite people. 
 Grandma LOVED Christmas and she made it her mission to pick out
 just the right gift for everyone on her list. 

 I am sharing my grandma's holiday drink recipe for 
"Whiskey Slush" because I know she would be so
 tickled for you to have a copy too.  

We had whiskey slush drinks every year at fact, it 
wouldn't really be a Christmas celebration without one.

One of the the last Christmas gifts I received from my grandma 
was a handwritten recipe for her whiskey slush and 
all of the ingredients to make it. She sweetly measured
 everything out and placed it in a festive holiday bag...including a
 set of pretty holiday glasses,
in which to to serve my very own whiskey slush.
(I still have the gift bag and the 
measured ingredients... just as she left them for me...
along with my favorite part, her handwritten's a treasure.)

Please enjoy this many of you have 
written to me on Facebook 
regarding this recipe...your families
 have a very similar...if not the very same drink recipe 
at your gatherings!!  

Some add sprite or ginger ale to the drink and
 others serve cherries...and some simply have it plain... 
frosty and delicious!  

However you serve your whiskey slush... 
Let's raise a glass to the ones we
 love --and cheers to my grandma on  what would have been her 94th year...
and cheers to all the good grandmas that make the holidays
 so extra special.

  The recipes, the traditions, the lasting 
memories...that's what it is all about.




Grandma’s Whiskey Slush
9 cups water-boiling
4 tea bags
1 12 ounce can frozen lemonade
1 12 ounce can frozen orange juice
1 ½ cups sugar
2 cups whiskey (Jim Beam-says Grandma)

Make tea with the water and tea bags.  In a pitcher add the tea, and the rest of the listed ingredients.  Stir well.   Freeze for at least 2-3 hours (overnight is better), until ready to serve.  Scoop 1 or 2 ladles of the semi-frozen drink into a holiday glass and serve. Cheers!