Blackberry Custard Pie

I am forever looking for a recipe that uses up eggs. I only have 2 hens that lay now but that's still two eggs nearly everyday. This recipe came from EVERYDAY FOOD cookbook. Simple and quick and no water bath required.
Prep: 15 minutes Total: 1 hour Serves: 6

INGREDIENTS
• 3 Pears or Peaches, peeled, halved, cored, & sliced. Or berries.
• 1/4 cup melted unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• cinnamon
• REAL maple syrup
• Confectioners' sugar

DIRECTIONS
1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Slice pears or peaches 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish. If using berries cover bottom of dish. Sprinkle with cinnamon and drizzle with maple syrup.

2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.

3. Pour batter over fruit; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Blackberry Pick'n

The ever-present "yard boss".

The blackberries are ripening nicely with the warm weather we've had.
I made a custard with some of the berries and froze some for use in smoothies.

Wandering about Vermont

We happened upon this quaint public garden as we were passing through Grafton Vt.

A nice place to stop half way home from the Townsend Dam after going to the cousins party.
After fresh grilled corn on the cob, hamburgers and tons of salads the younger cousins had GIANT marshmallows. I have never seen them so large...the size of your fist.
Then we stopped at my mom's place and picked 2 quarts of her blueberries. Yummy!

Ruby Tuesday : Red Raspberries

Garden glamore?

Thanks Lisa! Click the button above for more Macro Monday.

Dressed up for the sun.

Cabbage and kale grown mostly for decoration and chicken food.

Pie for Tuesday

See more red, click here.

Four and Twenty Black Birds

Baked in a Pie!*
This one is apple and blueberry.
The pinwheels in the back are leftover pie dough spread with butter, cinnamon & sugar.

OH MY!!

OH MY!!, originally uploaded by addvt2nh.

Bread & Chocolate, Concord NH

Bread, Pastries, Deserts = Weekend Pleasures.

Everybody needs beauty as well as bread,

places to play in and pray in,

where nature may heal and give strength

to body and soul.

~ John Muir

Nature's plenty

Crab Apples

A variety of apple that is very small in size,

usually no larger than 1 to 2 inches in diameter.

Known for their tart flavor and are often used

to make a jelly, wine, apple butter, and other foods.

Top Shelf Licorice

Hard to find.
Pricey.
But well worth it!

Has great flavor.
A soft texture.
Almost impossible to eat just a couple.




Don't be fooled.
If it's not black it's NOT licorice.

Pizza with a Zuc Crust Experiment....a good way to use up eggs & zucchini!

So this was an experiment.



We have 5 chickens that lay eggs and at times I can't keep up with them.



And like all gardeners right now the zucs grow overnight and can get as big as your arm.


This recipe is based on a one I heard about in Moosewood Cookbook.

2 eggs beaten
2 cups zuc grated and squeezed
1/2 cup each parm and mozzarella cheese
1/4 cup whole wheat flour
1 tblsp of olive oil



Bake the shell/crust for 30 minutes at 350 degrees. Then add sauce, more cheese and any toppings. Bake for 8-10 minutes. It is basically an omelet with
pizza toppings.

I used up rotisserie chicken
and some small red onions from
the local farmers market.

Licorice Celebration!

My father would have been 75 today.
His favorite candy was anything licorice.
This whole month of August I've been trying offerings available.
Good & Plenty is always a good start.

The beans are ready!!

Pole beans: Rattlesnake variety. Seed purchased from Pine Tree Seeds

The bean plants stand about 6 feet tall.

Beautiful Blossoms.

FRESH BEANS!!

Bucket full of beans picked and ready for cooking.

Such beautiful coloring. They grow fast. I'll have lots and lots to pick.

Sunday Pancakes

Whole Wheat Cran-pecan Pancakes

1 ½ cup whole wheat flour	1/3 cup quick oats
½ teaspoon Baking soda	¼ tsp baking powder
½ teaspoon salt	½ teaspoon cinnamon
½ teaspoon nutmeg	2 eggs
3 tablespoons Veg. oil or applesauce	½ cup dry Cranberries
1 1/2 cups Buttermilk (use milk w/1½ tblsp vinegar)	½ cup Pecans

Makes 6 servings.

Put flour, oats, salt, spices, baking soda & powder into bowl. Stir together. Then add eggs, oil, buttermilk, fruit and nuts. Mix well. Cook over medium heat. Serve warm with Maple Syrup. Freeze extras.