Sunday, April 12, 2015

Simply Sugar Free and Delicious

Sugar Free Blackberry Cobbler


6 to 8 c. fresh or frozen blackberries
2 T. flour
1 ½ c. granulated Splenda no calorie sweetener, adjusted accordingly to sweetness of blackberries
2 T. cold unsalted butter, cut into small squares
1 egg yolk
1 T. heavy or whipping cream
Additional sugar for topping crust (coarse sugar is a nice option) 

4 c. all-purpose flour
1 tsp. salt
2 c. (2 sticks) vegetable shortening
½ c. ice water

      Filling: Preheat oven to 400°F. Place blackberries in a large-sized bowl. (If berries are frozen, do not thaw.) Add 1 cup sugar and mix. Sift 1 tablespoon flour over bottom of a 9x13-inch crust lined baking dish. Pour berry mixture over floured crust. Sprinkle remaining sugar over berries. Sift 1 tablespoon flour over top. Dot filling with little squares of cold butter.  Top pie with second crust and crimp edges.
     Whisk egg yolk and cream together in a small-sized bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits in the crust. In several place, poke holes in the crust with a fork. Bake for 20 minutes. Cover edges with strips of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool and serve with a scoop of sugar free vanilla ice.

     Crust: In a medium-sized bowl, mix together 2 cups flour and ½ teaspoon salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle ¼ cup water over the dough, a tablespoon at a time, mixing quickly with a fork after each. Mix until dough holds together and forms a ball. Place ball on floured non- stick pastry mat. Pat dough into a rectangle shape. Roll until it forms a rectangle about 1/8-inch thick and 2-inches wider than baking dish. Line baking dish with crust. (If crust tears, just patch the spot with any extra dough.) Repeat directions to make the top crust. Makes 2 large crusts for a 9x13-inch cobbler.

Wednesday, April 1, 2015

Our Newest Cookbook

  Garden Fresh Recipes

     There is simply nothing like fresh fruits and vegetables. Whether you grow your own or make regular visits to the local farmers’ market, you will enjoy the delicious tastes and healthy benefits of fresh foods. The challenge is cooking the bountiful harvest in ways that will keep family and friends begging for more.  
     Garden Fresh Recipes includes over 400 recipes with easy ways to enjoy the healthy benefits and yummy flavor of fresh fruits and vegetables. The two sisters, Kathy Brown and Schyrlet Cameron, offer their favorite recipes for dishes from A to Z: asparagus to zucchini. In addition to detailed step-by-step instructions, all the recipes have one other important quality in common - they are guaranteed to make your family smile, sigh, and beg for more. Whether it is hearty “Country Style Potato Chowder” for the family or “Dutch Oven Carmel Apple Pie” for a special occasion, these recipes will soon become your family’s favorites.

Warm Weather Brings Garden Fever

Garden Memoires
     It's spring planting time, and Kathy and I are infected with “garden fever.” The dog-eared seed catalogs have been tossed, and the cobwebs have been dusted from our rakes and hoes. We are itching to get our hands dirty.The source of this passion can be traced to our Grandma Flood.
     Grandma was always busy in the kitchen. When our family would drop by to visit, we would usually find her at the stove with an apron snugly tied around her waist. Everything she cooked was either raised or grown on the farm.
     Every year, Grandma planted a good-sized garden in her backyard. The garden was a place of family pride, and Grandma was particular about how it looked. The rows were straight and the seeds were carefully sown. This was serious business. These crops were not only for fresh produce during the summer, but also to be canned and stored in the root cellar for the winter months.
     We loved to sit on the front porch in the evening with Grandma drinking sweet tea from pint jars and snapping beans. When the bushel basket was emptied of beans we were allowed to take a salt shaker and visit the tomato patch. Picking a warm red tomato and eating it in the garden was wonderful. A tomato never tasted better.
     Grandma has been gone many years now, but the memoires she made gardening with two small girls will last a life time.  garden is an emotional, at times painful, experience. My grandma has been gone seven years. So are the rose plants and jasmine