Grandmaman's Saskatoon Pie

Find a berry patch, usually from the third week of July to the first week of August.

Get Grandpa to help pick the berries......he picks fast and climbs through heavy brush to get the best berries.

Float the berries in cool water and pick out the bits you don't want.

Find out how many berries you need-around 4 cups.

Prepare the filling.....see recipe below.

Prepare the pastry, crimp edges, mark with your favorite design (today's pie is S for Saskatoon or Sadie), brush with cream or milk and sprinkle with sugar.

Bake for 15 minutes at 425 degrees and then another 35 minutes at 350 degrees.
Serve with ice cream.  Grandpa likes his pie with ice cream, cheddar cheese and a big glass of cold milk.

First Saskatoon Berry Pie Filling

4 cups of Saskatoon berries (Service berries in USA)

3/4 cup of granulated sugar

3 tablespoons of flour

1/4 cup of water

2 tablespoons of lemon juice

In a saucepan, simmer berries in water for 10 minutes.  Add lemon juice.  Stir in granulated sugar mixed with flour.  Pour into pastry lined pie plate.  Dot with butter.  Cover with top crust.  Bake in 425 F oven for 15 minutes then reduce heat to 350 F for an additional 35 to 45 minutes. 

Another Saskatoon Pie Filling 

(this is the one I used for these pics)

3 1/2 cups of Saskatoon berries

1/2 cup of water

3/4 cup of sugar

3 tablespoons of cornstarch

2 teaspoons of lemon juice

1 tablespoon of butter

1/2 teaspoon of Almond Extract (or vanilla)

Cook berries in water until boiling.  Reduce water if using frozen berries.  Add mixed cornstarch and sugar and boil until clear, stirring constantly.  Remove from heat.  Add lemon juice, butter and almond extract.  Cool.  Use as a filling for single or double crust pie, tarts or on a cheesecake.  

Pastry

Use your favorite premade piecrust or recipe or 

here's a new one I tried.  It was yummy.

Pâte Sucrée

2 1/2 cups flour

1/4 cup sugar

1/4 teaspoon salt

1 cup cold unsalted butter (cut into small pieces)

1 large egg yolks. lightly beaten

1 to 4 tbsp cold heavy cream or ice water

Pulse flour, sugar, and salt in a food processor until combined.  Add butter, and pulse just until mixture resembles coarse meal.  Add yolks and drizzle 2 tbsp. cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds.  If dough is too dry, add remaining cream, 1 tbsp. at a time and pulse.  Divide dough in half, pat each half into a disk and wrap in plastic.  Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

Reegan made a Saskatoon and Raspberry Pie today using the second recipe and it was yummy.

Rainbow Cake

 Need an idea for a special cake.  

Bake a rainbow cake or choose your own colours cake.

Decide on how many layers and colours you would like, then using your favourite cake recipe for a white or yellow cake make the batter.  

Divide the batter into amounts for each layer, add enough paste food colour to create each vibrant colour and bake.  

Cool the cakes and using your favorite icing stack the 

cakes with icing separating the layers.  

Frost the cake and enjoy the surprised look on your guests' faces when you slice and serve this delightful dessert.  

Victorian Cream Tea Scones

Oma and Grandma enjoyed Victorian Cream Tea Scones with butter and blackberry jam along with a steaming cup of mandarin orange green tea for Sunday lunch today.  

2 cups flour

2 tbsp. white sugar

4 tsp. baking powder

1/2 tsp. salt

1/3 cup butter

1 egg

1 egg yolk

1/2 cup light cream

egg white, lightly beaten

granulated sugar for sprinkles

Mix together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
(Oma's tip: can also grate cold butter)
Combine egg, egg yolk and cream in small bowl.  Beat with fork to blend.
Add all at once to dry mixture, stirring with fork to make soft, slightly sticky dough (you may add more cream if needed, I did).
Press into a ball and knead gently on floured surface about 10 times.
Roll out dough to 1/2 inch thickness.
Cut into triangles or circles.
Place on ungreased baking sheet (I used parchment paper).
Brush with egg white and sprinkle lightly with sugar.
Bake in 425 degree oven for 12 to 15 minutes or until golden.

Makes 12 to 16 scones!!!

Serve warm with butter.  Spread with raspberry or strawberry jam, grape jelly or honey.

This recipe is easy to double.

Popovers

This is Oma's recipe, served often on a Sunday along with roast, gravy and vegetables in season.  

Chocolate Cake

This chocolate cake is yummy, moist and easy to cut. Grandma used this recipe for 

Amy and Kevin's wedding cake in August 2000 and
 

Jenny and Chad's wedding cake in May 2001.

1 recipe yields 6 cups of batter

This was a practice cake.

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 squares unsweetened chocolate, melted, cooled
2 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

Beat butter and sugar together in large bowl.  Add eggs; beat until light and fluffy.  Beat in vanilla and chocolate.
Sift together dry ingredients.  Add alternately with sour cream to butter mixture; beat well after each addition.  Stir in boiling water.  (Batter will be thin.)  Pour into greased and floured pans.  This recipe will make two 9 inch pans.
Bake in preheated 350 degree oven 35 minutes or until cake tests done.  Cool in pan on wire racks 20 minutes.  Turn out onto racks; cool completely.  Fill and frost as desired.  Yield 12 servings.

For a good reference see "Wedding Cake Bake Times and Batter Amounts"  and "Rolled Fondant".

Le saumon enrobé

4 rice paper rounds

1/4 cup each shredded carrot and thinly sliced green onion

4 skinless salmon fillets (about 1 1/4 lb.)

2 tsp. vegetable oil

4 tsp. hoisin sauce

In shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each.  Remove and arrange in single layer on clean towel; pat dry.  

Sprinkle 1 tbsp. each of the carrot and green onion in centre of each round; top with salmon.  One side at a time, tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side.  Brush top and sides with hoisin sauce.  Transfer to 400 degree oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy

Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes.  Add bok choy and soy mixture; cover and cook until fork tender, about 3 minutes.  Serve with salmon bundles.

Lemon Cheesecake

Crust

10 lemon sandwich cookies,

2 tablespoons unsalted butter, melted

1 teaspoon grated lemon zest

Adjust the oven rack to the middle position and heat to 350 degrees.  Process cookies in food processor until finely ground.  Add butter and zest and pulse until combined.  Press mixture into bottom of 9 inch springform pan.  Bake until lightly browned and set, about 10 minutes.  Cool completely on wire rack, at least 30 minutes.

Curd

1 large egg plus 1 egg yolk

1/4 cup sugar

Pinch salt

2 tablespoons juice from 1 lemon

1 tablespoon unsalted butter

1 tablespoon heavy cream

While crust is cooling whisk egg, egg yolk, sugar, and salt together in double boiler.  Add lemon juice and cook over medium heat, stirring constantly, until thick and puddinglike, about 3 minutes.  Remove from heat and stir in butter and cream.  Press through fine-mesh strainer into small bowl and refrigerate until needed.  (I skipped the straining step.)

Filling

1/4 cup juice from 2 lemons

1 envelope unflavored gelatin

1 1/2 pounds cream cheese

3/4 cup sugar

Pinch salt

1 1/4 cups heavy cream, room temperature

Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes.  Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  Set aside.

With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, about 2 minutes.  Add gelatin mixture and 1/4 cup curd, increase speed and beat until smooth and airy, about 3 minutes.

Finishing Touches

Pour filling into cooled crust and smooth top.  To make a swirl on top, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance.  Refrigerate until set, at least 6 hours.  Remove sides of pan.  This cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.