(Julia Child’s Inspired) Pie Crust

(Julia Child’s Inspired) Pie Crust

Okay, so for me, you just can’t beat the original recipes from my heroine, Julia Child’s. I use the original recipe but I do add 1 Tbsp of sugar, I just like it better this way, so this is how it goes! If making a savory quiche, I still add the sugar…it’s just better.  However, omit if you like!

From the Kitchen of Terri Bergman

(Julia Child’s Inspired) Pie Crust

MAKES: 2 single pie crusts
SERVES: 8
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
1 1/3 Flour
1 ¼ stick butter (I use salted)
2 Tbsp shortening (Crisco)
1 tsp. Salt
1 Tbsp Sugar
1/3 C very cold water

DIRECTIONS
Pulse in food processor just until it crumbles. Pulse until it forms a ball – stop as soon as this happens.  You can roll immediately, or make 2 round disks and wrap well and refrigerate for later.  If refrigerated, take out of cooler and let rest 30 minutes to bring up to workable/rollable condition.

Makes 2 single or 1 double crust for pies. Or large sheet of pastry dough for use in wrapping apples (as shown) or pastry of your choice! Enjoy!

Maple Candied Tarté (Maple Syrup Pie)

Maple Candied Tarté (Maple Syrup Pie)

From the Kitchen of Terri Bergman

Maple Candied Tarté (Maple Syrup Pie)

SERVES: 8-10
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
Pie Dough or Puff Pastry (rolled thin)
Purchase refrigerator pie dough or check our *KB PIE CRUST RECIPE

For the Filling:
1 ½ Cups of (packed) dark brown sugar
1 C. Pure Maple Syrup
1 C. Heavy Cream
½ C (1 stick) Salted butter (quick melt on this)
3 Tbsp. Cognac/or Brandy
2 tsp vanilla extract
3 eggs
1 Tbsp Corn Starch

For the Garnish:
Whipped cream

DIRECTIONS
Roll out pie dough, or puff pastry (thin on puff) and line a large size pie plate. Preheat oven to 350 Convection, Line a baking sheet with foil or parchment paper for pie plate baking.

In large glass bowl, mix brown sugar, heavy cream, maple syrup, melted butter until smooth and blended. At this point microwave this mixture 30 – 60 seconds to melt a little and whisk to smooth.

Add cognac (or brandy) and vanilla. Incorporate eggs one at a time, whisking mixture each time. When smooth, Add corn starch and whisk until smooth.

Pour the filling into the crust and place pie plate on the foil or parchment lined baking sheet.

Bake Pie approximately 60 minutes, until puffy but still a little wobbly in center. The top should remind you of the look of Crème Brûlée (and actually so will the taste!) Remove from oven and cool a minimum of 3 hours or longer.  No refrigerating this pie. If storing, loosely cover.

Serve pie with whipped cream. Enjoy this special treat!

White Hot Chocolate with Pumpkin and Pummull Spice

White Hot Chocolate with Pumpkin and Pummull Spice

Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January!  Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!!   ENJOY!

From the Kitchen of Terri Bergman

White Hot Chocolate with Pumpkin and Pummull Spice

SERVES: 10
LEVEL: Presto!

INGREDIENTS
Base

1 (14oz) can sweetened condensed milk
6 to 8 C whole milk (depending on how much you want)
2 C White Chocolate Chips
(15oz) can pumpkin purée
1 Tbsp
Pummull Spice (cinnamon blend)
1 Tbsp Cocoa Powder
1 tsp vanilla extract

For the Garnish:
1.5 C Heavy Cream (for whipping)
¼ C confectioners sugar
Pummull Spice shakes!

DIRECTIONS
In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm.  Try not to let boil, or stay on high heat once choc chips have melted.  * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally). 

For the Garnish
Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.

I love to top with lots of whipped cream and a finish shake of Pummull Spice.

Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.

Apples in Rum Raisin Sauce

Apples in Rum Raisin Sauce

Best Ice Cream Sauce…laced with Fall’s Apples.

From the Kitchen of Terri Bergman

Apples in Rum Raisin Sauce

SERVES: 6-8
LEVEL: Presto!

FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!

INGREDIENTS
Filling

4-6 Granny Smith Apples – peeled, cored and julienned
1-2 TBSPS Butter
1 tsp of Pummull Spice*

Sauce
½ cup packed dark brown sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ cup dark rum
½  cup golden raisins

DIRECTIONS
In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Spice. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined  a few minutes.  (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be. 

Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull Spice if desired!

*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!

Peach Cream Cloud Cake

Peach Cream Cloud Cake

So late summer peaches always ring the bell for me, there is a little whisper that says “enjoy these, play with these….pssst, pumpkins are next”.  So in the mind set of “seizing the day”, what is better than Peaches n’ Cream. This cake takes the Peaches n’ Cream and floats it on a cloud of total deliciousness. It takes a few steps, a little patience, but doesn’t everything that is wonderful! May you float on this cloud of deliciousness and enjoy sharing with those special in your life! 

From the Kitchen of Terri Bergman

Peach Cream Cloud Cake

SERVES: 12-16
LEVEL: Intermediate and some!  YOU GOT THIS!

INGREDIENTS
PEACH PUREE:
6-8 Peaches
½ lemon juiced
¼ cup sugar
½ to 1 tsp of
Pummull Spice

PEACH CAKE (Presto Style!):
Purchase 2 boxes Lemon Supreme Cake Mixes
6 eggs
½ C melted Butter
3 cups Puréed Peaches (from above)
1 Large Jar peach or apricot preserves


FOR THE FILLING/CAKE SEAL GANACHE

BUTTERCREAM-CHEESE FROSTING (Ganache Style):
½ C butter softened
1 8oz block Cream Cheese
4 C. Confectioners Sugar
1/8 tsp salt
1 tsp vanilla
Dash of lemon juice
Optional 1 Tbsp of Cream or milk

WHIPPED CREAM/CHEESE CLOUD FROSTING:
1 8oz pkg Cream Cheese
1 Cup Heavy Whipping Cream
1 to 1.5 Cup Confectioners Sugar
1 tsp Corn Starch
1 tsp vanilla

Get the Party Started!

DIRECTIONS
Create PEACH PURÉE by peeling and slicing ripe peaches, place in bowl and squeeze ½ fresh lemon juice over slices and sprinkle with sugar and Pummull Spice Seasoning.

Process in blender to make a peach purée should yield 3 cups.

Make Lemon Supreme cake mixes but add 6 eggs, ½ melted butter and 3 cups of peach purée. Bake cakes in approx 9” greased pans with wax paper on the bottom of each pan (circle cut). (This helps to keep cakes from cracking when they cool) Cool cakes. (Makes 4 cake rounds)

Use 3 of the cooled cakes, spread warmed peach or apricot preserves on the tops and let cool again.  (Reserve the remaining cake round for another day….freeze it!)

Make Buttercream-cheese frosting ganache by beating the butter and cream cheese until light, add confectioners sugar, vanilla and lemon squeeze. If needed add up to 1 Tbsp Cream

Frost/seal, each of the cake round tops with Frosting and then stack to form the 3 layer cake.

When stacked and straight frost/seal the sides til the entire cakes are lightly frosted but sealed.

At this time refrigerate the cake.

Whipped CreamCheese Fluff Frosting; whip cream cheese until light and fluffy, set aside. 

Whip heavy cream until stiff peaks and add vanilla, confectioners sugar and 1 tsp corn starch. When all combined reincorporate the whipped cream cheese into mixture give a 30 second whip to incorporate – and Viola! At this point frost the entire cake top and side. Use any additional frosting to create clouds to accent the top of the cake.  This needs to go into a refrigerator and taken out just before serving. I like to take a fresh peach and slice to garnish top when ready to serve!  If you make ahead and need to hold more than a day or so, freeze entire cake. It freezes covered with wax paper wonderfully! Enjoy – this is the delicious bomb.

Peach Pie

Peach Pie

“in shareable pies for 2!”
The end of summer in northern Ohio brings forth the most glorious ripe, sweet and juicy peaches anyone can buy. These beauties become the star in the small, sharable pies that bring out the best in these local peaches.

From the Kitchen of Terri Bergman

Peach Pie

SERVES: 12 (in 6 petite pies)
LEVEL: PRESTO (easy)

INGREDIENTS
Base:
We are starting with your favorite pie dough recipe or for a quick fix use the Pillsbury Pie Crust roll outs (in the grocer refrigerator section)

Filling:
½ Peck or 15+ Ripe peaches, peeled and thinly sliced
1/2 Fresh lemon squeezed over peaches immediately
3 Tbsp. Corn Starch
1 tsp. Pummull Spice *KB’s signature 7 Spice Cinnamon Blend!
1 cup sugar
Egg **for egg washing the dough
Sparkling coarse sugar (if desired 3 tsps.)

DIRECTIONS
Mix Corn starch, Pummull Spice and sugar into peach slices (lemon juice already in!)

In 6 small pie or cheesecake forms (that have been sprayed with oil), line with pie dough to cover bottoms/sides and extra inch or so to fold over top. Place 1.5 cups of peach mixture in each pie form, fold dough border over top. Mix egg in cup and lightly brush the exposed top dough and sprinkle lightly with sparkling sugar and pinch of Pummull Spice.

Bake in preheated 375 degree over for 15 mins., reduce heat to 325 and bake 30-35 additional minutes. Remove from oven when golden brown and set aside.  If using cake forms with removable sides carefully run butter Pknife sides to dough, to gently release pie from sides.

Peach Pie begs for vanilla ice cream and a drizzle of caramel sauce completes the sweet ending!

Enjoy!