Saskatoon and Rubarb

saskatoon and rhubarb pie

Here is a recipe from my friend Ria, since we are talking about cherry pies.

Keep this one for when you want to gather saskatoons.  

There are bushes alongside the road on the path to the lake.  

Enjoy reading the recipe, even if you have no idea of ever making the pie.

Arta

Saskatoon and Rhubarb Pie       

Recipe from the Tall Grass Prairie Bakery, Winnipeg

4 cups Saskatoons (fresh or frozen)

2 cups Rhubarb (fresh or frozen)

1 cup sugar

¼ cup flour (add 1 T extra if using frozen fruit and/or rhubarb)

Pie crusts (raw)

Oven 350 for 10 minutes then reduce to 300 for 45 – 60 minutes until filling is thick and bubbly in the middle and crust is golden brown.

This is the original recipe. I found the pie takes much longer to cook and I use a 325 – 350 oven throughout the cooking time. This pie will bubble over so I put a cookie sheet on a rack below the one the pie is on, to catch the drips. The cookie sheet is easier to clean than the oven.

Enjoy!

Ria

BBQ Chicken Cornbread Pie

BBQ Chicken Cornbread Pie

Cornbread topped with BBQ chicken. OMG

prep time: 25 mins

cook time: 15 mins

total time: 40 mins

INGREDIENTS

• 1: 8.5 oz box corn muffin mix, like Jiffy [* I make my own, then weigh it]- see below 
• 1 egg
• 2 tbsp Unsalted butter, melted
• 3/4 cup milk
• 1/2 cup frozen corn kernels, thawed

FOR THE TOPPING

• 2 tbsp olive oil
• 2 large boneless skinless chicken breasts, shredded
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 small red bell pepper, diced
• Salt and pepper, to taste
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 2 tsp hot sauce
• 2 tbsp Worcestershire sauce
• 1 cup tomato sauce
• 1 1/2 tbsp dark brown sugar
• 10 oz shredded cheddar cheese

INSTRUCTIONS

• Preheat oven to 400 degrees and grease a 9″ pie pan. Set aside.
• In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it’s done and set aside.
• Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, an brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.
• Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.
• Slice into wedges and serve. You can garnish with scallions or parsley.
  
  
  
  

  Jiffy Corn Muffin Mix (Copycat) from: cooks.com

  
  

                    Corn Muffin Mix

  
  

  2/3 c. flour

  ½ c. cornmeal

  3 Tblsp. Sugar

  1 Tblsp. Baking powder

  ¼ tsp. salt

  2 Tblsp. Veg. oil

  
  

  DIRECTIONS

                    Combine first 5 ingredients in a bowl, mix well.

                    Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

                    If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

Blueberry Babka

Blueberry Babka - from allrecipies.com

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• Dough:
• 1 cup whole milk
• 6 tablespoons white sugar, divided
• 2 1/4 teaspoons active dry yeast
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 4 1/4 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1 teaspoon salt

• Blueberry Filling:
• 2 1/3 cups frozen unsweetened blueberries
• 1/3 cup white sugar
• 1 teaspoon orange juice
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• Topping:
• 1 egg
• 1 pinch salt
• 1 tablespoon pearl sugar (optional)
• Add all ingredients to list

You might also like

Chef John's Whole-Grain Blueberry Scones

Perfect for lunch or simply to let someone know they're loved!

Directions

1. Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
2. Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.
3. Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
4. Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
5. Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
6. Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
7. Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
8. Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
9. Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
10. Cover the braid and place in a warm place to rise for 45 minutes.
11. Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.
12. Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.
13. Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.

Footnotes

• Cook's Notes:
• I love cardamom with blueberries but you can try cinnamon, or omit the spice and use lemon zest instead.
• If you're short on time, you can put the dough in the fridge for the first rise, 8 hours to overnight. Then roll out, fill, and roll into logs. The dough is easier to shape when chilled! Skip step 7 if you go this route.