Confetti Corn Salad

Confetti Corn Salad

Karri Perry|Blue Ribbon Favorites 

Corn-about 4-6 cups

Either used cooked fresh corn off the cob or use Birdseye baby yellow and white frozen corn (2 bags)

1 red bell pepper-seeded and chopped

1 green bell pepper seeded and chopped

2 Tbsp chopped red onion

1 cup halved cherry tomatoes

1/2 tsp salt

1/2 tsp pepper

2 tsp red wine vinegar

1/2 cup good mayo (Dukes or Hellmans)

Cook corn, cool. 

If cooking fresh corn, shuck corn, remove silks, rinse. In a large pot, fill halfway with water, bring to a simmer, add 1 cup of milk and 1/2 stick of butter. Carefully add the ears of corn, simmering for 10 minutes. Remove corn to a plate to cool-use tongs. Allow corn to cool before removing kernels.

In a medium bowl, add the cooled corn kernels, chopped onion, chopped peppers (red and green) and tomatoes.  

In a small bowl make the dressing, add the mayo, salt, pepper, vinegar. Stir well. 

Gently pour dressing over the prepared corn mixture. Lightly mix. 

Cover and refrigerate at least an hour to overnight for best flavor.  

Apple Slab Pie

 

Apple Slab Pie

Karri Perry | Blue Ribbon Favorites 

Made in a 15”x11” baking sheet with 1” sides.

10 Apples, mixed varieties-(try:Granny Smith, Honey Crisp, or Pink Lady)

1/2 cup granulated sugar

1/2 cup light brown sugar

3 Tbs Arrowroot (thickener)

1 tsp ground cinnamon 

1/2 tsp ground nutmeg

1 pinch ground cardamom 

Lemon zest of 1 lemon

2 tsp lemon juice

Pinch of salt

1/4 cup heavy cream

Cinnamon Sugar mixture for topping:

1/4 cup granulated sugar 

1/4 tsp ground cinnamon 

Dough

Make homemade pie dough or use 3 boxes of store bought dough. Piece the dough to fit the baking sheet.

Dough Recipe:

4 1/2 cups all-purpose flour

2 sticks unsalted butter-cubed

1/2 cup shortening 

1 Tbs salt

3 Tbs granulated sugar

2 xl egg yolks

1 Tbs white vinegar 

1/2 cup water-using only what is needed to bring dough together.

In a stand mixer, (or use an electric mixer on low)

Add the flour, sugar and salt.

Add the cubed butter and shortening. Mix until butter and shortening is incorporated and in small pea-sized bits.

Add the yolks, and vinegar, and mix to combine on low.

Mixture should be shaggy looking.

Add 1-2 Tbs of water at a time until it mixture begins to look like a dough. Do not over-mix. As soon as dough forms stop mixing.

Apple Filling:

Peel and slice 7-8 cups of apples. Slice apples thinly 1/4” in size. 

Mix together the sugars, spices and arrowroot in a bowl. 

Sprinkle mixture over the prepared apples.

Set aside.

Roll out 1/2 of the dough to 1/8” thickness, slightly larger than the baking sheet.

Be sure to flour the surface and the rolling pin.

I like to use parchment for rolling out the dough, I use the same size parchmentas my baking sheet  to roll out the dough -this is a helpful guide for making sure the dough is large enough.

Lay dough into the baking sheet.

Allow dough to over-hang the baking sheet edge by 1/2 inch, trim any excess.

Roll out the second dough, (this will be the top of the apple slab pie.

Pour the apples in a single even layer into the prepared dough-lined baking sheet. 

Top the apples with the second rolled dough.

Trim excess dough and pinch together the top and bottom dough pieces.  If necessary, use a fork to press dough together.

Use leftover dough to cut out cute shapes (stars for July 4th)

Using a pastry brush, apply a thin glaze of heavy cream, then generously sprinkle with cinnamon/sugar mixture.

Bake on the bottom rack of a preheated 375 degree oven for 40 minutes, checking at 30 minutes to see if browning is occurring, if needed, add a piece of foil lightly on top to shield dough-and continue baking until golden and bubbly.

Yes, you can make a smaller version in a 1/2 sheet pan 

9”x13”, simply cut the recipe in half. 

Yes, you can alter the fruit filling, peach and cherry are great choices.