Blueberry Pie…

There are times my daughter, Taylor just makes me laugh at her inconsistency. One day last week, I was making a smoothie and I asked if she wanted some. I told her the major ingredient was blueberries.  My daughter said “uhm no. I don’t like blueberries.” I replied to her "since when?" I was then told that she only like blueberries in muffins. I shook my head and dropped the subject.

On Sunday, I was in the kitchen, Taylor approached me and asked when I was going to make “that pie” she likes. I am puzzled and ask what pie? She says to me “Ya know the pie with fruit?” I said “the blueberry pie?” “No, Mommy the pie with the reddish purplish sauce to it?” I just could not resist dragging this conversation out and asked her several questions. I then told her, I could make the pie next weekend, but I was afraid she would not be able to eat it since it was blueberry and she didn’t like them. Taylor’s response was comical. She did a quick turn around and told me she liked blueberries, and could I make the pie this coming weekend.

 The recipe I use is from the Better Homes and Gardens, New Cook Book. For this recipe, I do make the crust from scratch, but feel free to use a store bought piecrust. I suggest getting the refrigerated in a box crust and not the frozen crust, since you need a top and bottom. I always get compliments with this recipe, so I have not dared to tinker with it.

If you would like to see the recipe, click here

 

Scalloped Carrots...

Many of us have eaten scalloped potatoes, but have you had scalloped carrots?

This dish is simple, tasty, travels well, and will please your fussiest eaters. Scalloped carrots puts a fancy twist on plain baked carrots!

If you want a variety, try substituting half the carrots for sweet potato.

For cheese lovers you can sprinkle ¼ to ½ cup of shredded sharp cheddar cheese on top

Ingredients:

10 carrots, cleaned

1 cup milk

3 eggs, beaten

1 medium onion, diced

1 cup bread crumbs or crushed Ritz crackers

¼ cup melted butter or margarine

Salt and pepper to taste

Directions:

Preheat oven to 350°F

In a small skillet sauté onions until transparent

In medium pan boil carrots in a small amount of water until tender, drain and mash carrots

Blend onions and remaining ingredients to mashed carrots, and then pour into a greased baking dish

Place dish in a pan of water, bake until firm approximately 45 to 60 minutes