Triple Berry Cloud Pie

Triple Berry Cloud Pie

Karri Perry-Blue Ribbon Favorites

Ingredients:

Crust:

3 room temp egg whites

1/4 tsp cream of tarter

1/4 teaspoon baking powder

1 cup granulated sugar

2/3 cup finely crushed saltine crackers

1/2 chopped pecans

1 teaspoon vanilla extract

1 Tbs butter for pie plate

Filling:

1 brick cream cheese -softened (8 ounces)

1 1/2 cups heavy cream

3 Tbs sugar

1/4 tsp cinnamon 

1/2 tsp vanilla extract 

3/4 cup sliced strawberries 

3/4 cup blueberries/blackberries mixed

Preheat oven to 325 degrees.

Making Crust:

In a medium bowl, with an electric mixer, beat the egg whites until foamy. Add the cream of tarter and vanilla, and then mix on medium, adding the 1 cup of sugar 1/4 cup at a time. Continue to mix until stiff peaks are achieved. 

Mixture will be thick and glossy. 

Fold in the fine saltine crumbs, chopped pecans and baking powder.

In a buttered 9-10 inch pie plate-add the meringue mixture. Build up the edges and with a spoon or spatula, then create a well in the center… creating a meringue pie crust.

Place meringue-filled pie plate in the preheated oven on the middle rack for 30 minutes.  

After 30 minutes, remove from the oven-allow to cool to room temperature.

Making Filling:

Prepare berries, add cinnamon-set aside.

In a medium bowl-with an electric mixer, beat the cream cheese until light and smooth. Add the heavy cream, sugar and vanilla.  Mix until thick and soft peaks form.  Reserve 1/2 cup of the mixture for topping.

To the bowl of whipped cream/cream cheese, fold in the berries with a spatula. Mix until just combined.

Pour the berry filling into the cooled meringue crust.

Smooth the top. Add the reserved whipped cream mixture to the top, spread to create a smooth surface and fancy up the pie with extra fruit, (or even add sprinkles, or even more whipped cream if desired)

Refrigerate pie for at least 3 hours to overnight. Remove from refrigerator just before serving. 

Brown Sugar, Bourbon-Pecan Crumble Top Peach Pie

 

Brown Sugar-Bourbon-Pecan, Crumble Top Peach Pie

Recipe by: Karri Perry, Blue Ribbon Favorites 

Baking temperature: 375 degrees

Baking time: 60 minutes

Yield: 1 pie, 8-12 servings

Single Crust Ingredients:

·  1 1/2  c all-purpose flour

·  10 T cold unsalted   butter

·   2 T cold Crisco

·    1 T granulated sugar

·    1 t salt

·   ¼- ½ c water and vodka mixed and chilled- Use only enough liquid to bring dough together.

Filling Ingredients:

· 4-5 cups fresh sliced peaches with peach skins removed (5-6 medium peaches)

1/2 cup granulated sugar

1/2 cup light brown sugar

  ½ teaspoon fresh lemon juice

1/8 teaspoon cinnamon

Pinch of salt 

¼ cup arrowroot

Crumb Topping:

1 cup light brown sugar

1/4 cup granulated sugar

1 1/2 cup flour

6 Tbs softened butter

2 Tbs bourbon

1/2 cup chopped pecans

Pinch cinnamon 

1/2 tsp salt

Instructions for Crust:

  In a food processor, pulse flour, sugar and salt

Add cold butter, Crisco.  Pulse until mixture is like wet sand.  Slowly drizzle the cold water/vodka mixture into flour mixture.

Once dough comes together, chill dough well covered for 1 hour- up to 24 hours.

After chilling dough, roll to ¼ inch thickness and fill pie plate.  

Crumb Topping:

Using softened butter butter, and stir in bourbon and salt.

Mix together with the sugars and flour, stir together until mixture is combined and crumbly. Mix in pecans, pinch of cinnamon and then set aside to top pie before baking.

Instructions for Filling:

· Place fresh prepared peaches in a medium bowl and set aside. Add lemon juice. 

· In a small bowl combine sugar, cinnamon, and arrowroot. Mix to combine.

· Pour sugar-arrowroot  mixture over the prepared fruit, gently coat the fruit.

·         Fill pie shell with the fruit mixture.

·        Crimp edges. Top pie with the prepared crumb topping.

· Bake on the lowest rack of a preheated 375 degree oven for 60 minutes, or until pie is browned and bubbling from the center. 

I like to bake on a pie drip catcher, or a lined -rimmed baking sheet.

Check pie at 30 mins—if necessary—Place a piece of aluminum foil over the pie to prevent over-browning.

Optional Brown sugar-bourbon drizzle: in a sauce pan: over medium heat melt 4 Tbs butter, 1/2 cup brown sugar. Allow mixture to bubble fully-and sugar to melt.  Turn off heat and add 1 Tbs heavy cream and 1 Tbs bourbon.  Turn heat back on and return to a boil. Then allow mixture to cool-place sauce in a lidded container (for up to 3 days).

Roasted Tomato Puff Pastry BLT Tarts

Roasted Tomato BLT Tarts

Recipe: Karri Perry-Blue Ribbon Favorites

Ingredients:

Puff Pastry

Tomatoes-2-3 medium sliced-or container of small tomatoes sliced

1 cup shredded Monterey Jack cheese

Salt, pepper, garlic powder-to taste  

8 slices cooked crisp bacon-crumbled

Arugula

Balsamic drizzle

Egg wash-1 egg mixed with 1 Tbs milk. Use pastry brush

Balsamic drizzle-garnish

Fresh basil-garnish

Roll out thawed puff pastry-following box instructions. 

Place dough on a parchment lined baking sheet.

Cut into 9 squares. Using a pizza cutter can be helpful.

Add shredded cheese to each dough square leaving a 1/2 inch edge.

Place a single layer of sliced tomatoes atop of cheese, sprinkle with salt, pepper, and garlic powder.

Egg wash edges of pastry.

Bake at 425 for 17-20 minutes. Until puffed and golden .

Remove from oven, sprinkle with cooked-crumbled crisp bacon, fresh basil, arugula and a balsamic glaze drizzle. 

Alternative topping: 

Homemade garlic buttermilk dressing:

1 cup buttermilk 

1/2 cup sour cream

2 cloves crushed garlic

Pinch red pepper flakes 

1 tsp each: dried parsley, dill, chives

Salt/pepper to taste

Cheddar Cheese Ring with Strawberry Preserves: A Rosalynn Carter Family Recipe

Cheddar Cheese Ring with Strawberry Preserves: A Rosalynn Carter Family Recipe

This serves 8-10. For a large crowd, simply double recipe.

Ingredients:

1/2 cup toasted, chopped pecans 

8-ounces sharp cheddar cheese freshly grated (I use Cracker Barrel brand)

1/4 tsp cayenne pepper

( I used a pinch of red pepper flakes and 1/4 tsp smoked paprika)

2 teaspoons grated yellow or Vidalia onion.

1/2 cup Mayo (I use Duke’s)

1 cup strawberry preserves 

Directions:

Toast pecans in a 350 degree oven for 5-7 minutes. Let cool and then chop.

Freshly grate sharp cheddar cheese. 

Add to a bowl

Grate onion, add to the bowl.

Add the chopped pecans, cayenne and mayonnaise.

Stir to combine.

Turn the mixture out onto a plate or platter. Cover with a piece of cling wrap, shape into a ring shape.

Refrigerate for 3 hours to overnight. 

Bring cheddar ring out of refrigerator 1 hour before serving.  Add strawberry preserves to the center of the cheese ring. Garnish with extra pecans.

Serve with crackers and celery. Serve and enjoy.