Granny Annie's Blueberry-Butterscotch Pie
Preheat oven to 400 degrees. Grease two 9 inch pie shells.
For the bottom crust:
3 cups graham cracker crumbs
2 sticks salted butter, melted
For the filling:
12 oz cream cheese, softened
1 1/2 cups light brown sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
5-6 cups fresh blueberries, washed and patted dry
For the topping:
1 stick softened butter
1 cup cake flour
1 cup oats, whole, not instant
In a separate bowl, combine graham cracker crumbs with melted butter. Divide between the pie shells, pressing gently and evenly to form the bottom crust. Set aside. In a larger bowl, beat together eggs, cream cheese, sugar, vanilla, cinnamon and salt. When smooth and creamy, fold in blueberries carefully. When blueberries are coated, spoon into pie shells. Bake for 25 minutes.
In separate bowl, cut butter into oats and flour to form rough crumbs. After 25 minutes, remove pies from oven. Spoon crumbs evenly over tops to coat. return to oven and bake another ten minutes more, reducing heat to 300.
Granny Annie's Blueberry-Buttermilk Muffins
preheat oven to 350 degrees. grease muffin tins or line with cupcake cups.
2 cups cake flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 oz cream cheese, softened and cut into pieces
1 tsp vanilla
1/4 cup salted butter, melted
1/2 cup buttermilk
1 cup fresh blueberries, washed and patted dry
Cream together the butter, cream cheese, buttermilk and sugar. add in vanilla and eggs, then dry ingredients. fold in blueberries carefully. Spoon into muffin tins. Bake for approx 30 minutes, or until pick inserted in center comes out clean. This receipe will make 9 large muffins, 12 -15 medium muffins and 24 gems.
1 cup dried cranberries
2 apples, peeled and chopped
1 onion, chopped
1 bunch celery, chopped
1 bag cornbread stuffing crumbs
1 bag cornbread stuffing cubes
1 32--oz box vegetable broth
2 Tbs olive oil
4 Tbs fresh sage, chopped
4 Tbs fresh thyme
Saute the onion and celery in the olive oil until soft and mostly transparent. in a large bowl, combine the cranberries, apples, onion, celery and cornbread crumbs with the broth. When all ingredients are moistened, add cornbread crumbs, sage and thyme. This is enough to stuff a large (22 lb) turkey plus a 8x8 inch serving dish. feel free to use real cornbread - if you do, use half the loaf cut into cubes and toasted, the other toasted and torn into rough crumbs.
Baked pineapple-butternut squash
1 stick salted butter
1 box dark brown sugar
8 cups butternut squash, cut into cubes
1 can crushed pineapple, drained
2 Tbs orange peel
1 Tb cinnamon
1/2 Tb nutmeg
Maraschino cherries, if desired
In a saucepan, melt the butter and sugar together. add in the orange peel, cinnamon and nutmeg. In a greased baking dish, combine the squash and crushed pineapple. Pour the butter-sugar mixture overall and stir to coat thoroughly. Dot the top with the cherries. This will bake gently for three hours or more in a slow oven (325) right along with the turkey. Iit can be made in advance and reheated in a microwave as well. It's done when the squash is soft.