Black and Blueberry Die (A Fresh-Baked Mystery Book 11) (18 page)

“They’re testifying against each other?” Eve asked.

“Singin’ like birdies,” Sam said with a grin. “To hear both of them tell it, the other one’s the mastermind. I reckon the cops and the courts will get it all sorted out eventually.” He put his hands on his knees and got ready to push himself up from the sofa. “In the meantime, I got a kindergartner to go pick up. You think when we get back, we could maybe have a slice o’ that pie?”

Phyllis smiled and said, “I think that could be arranged.”

Recipes

INGREDIENTS

1 teaspoon coconut oil

1 egg

2 tablespoons cream cheese

2/3 cup instant oatmeal

3 tablespoons milk

2 tablespoons maple syrup

1/2 banana, mashed

1/4 cup blueberries

DIRECTIONS

Mix well in a large 20 oz. mug. Microwave for 2 1/2-3 minutes.

INGREDIENTS

PIE CRUST

1 1/4 cups all-purpose flour

1/4 cup cold vegetable shortening, cut into pieces

4 tablespoons cold unsalted butter, cut into pieces

1/2 teaspoon garlic salt

3 to 4 Tbsp. ice-cold water

FILLING

2 pounds tomatoes, thinly sliced

1 1/4 teaspoons salt, divided

4-6 slices bacon (reserve 1 tablespoon bacon grease)

1 onion, chopped

1/2 teaspoon freshly ground pepper, divided

1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)

1 cup fresh spinach leaves

1/2 cup freshly grated Gruyère cheese

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup cream cheese

DIRECTIONS

Pie crust: With a pastry blender, cut shortening and butter into the flour until mixture resembles coarse meal. Gradually add 3 tablespoons ice-cold water, 1 tablespoon at a time, and process until dough forms a ball and leaves sides of bowl, add 1 more tablespoon water, if necessary. Shape dough into a disk, and wrap in plastic wrap, and chill 30 minutes.

Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.

Preheat oven to 425°F. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.

Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Place on baking sheet.

Bake at 425°F for 20 minutes. Remove weights and parchment paper or foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°F.

Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 15 minutes.

Sauté onion and 1/4 tsp. each salt and pepper in hot bacon grease in a skillet over medium heat until onion is tender.

Start with a layer of spinach leaves on the bottom of the pie crust. Remove any big stems. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, lightly seasoning each layer with pepper. Crumble the bacon and sprinkle on the last layer.  Stir together grated cheeses and cream cheese; spread over pie.

Bake at 350°F for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Makes 6 to 8 servings

INGREDIENTS

1 10 oz. bag baby spinach (washed)

1/3 cup sweetened dried cranberries

1/4 cup chopped walnuts

2 pears peeled and chopped

1/2 cup blue cheese crumbles

4 tablespoons coconut oil

2 teaspoons fresh lime juice

1 teaspoon sugar

DIRECTIONS

Wash and dry the spinach. Add spinach and next 4 ingredients, and toss gently.

In a small bowl combine coconut oil, lime juice and sugar, stirring well. Add oil mixture to salad; toss to coat.

Serves 4-6

INGREDIENTS

4 slices cooked bacon crumbled

6 skinless chicken breast

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

2-3 jalapenos, seeded and finely chopped

1 green onion, finely chopped

DIRECTIONS

Preheat oven to 425°F degrees.

Split each chicken breast down the middle, but not all the way through.

In a bowl, mix the bacon, cream cheese, cheddar cheese, peppers and green onion.

Spoon about 1/6th of the mixture into each breast.

Bake 20-25 minutes in the preheated oven, until bubbly and lightly browned.

Serves 6

INGREDIENTS

2 cups cherry tomatoes, split in half

2 cucumbers, sliced

1/2 red onion, sliced

2 avocados - peeled, pitted and diced

8 ounces mozzarella cheese half inch cubes

1/4 cup basil, chopped *

2 tablespoons olive oil

2 tablespoons lemon juice

DIRECTIONS

Put tomatoes, cucumbers, red onion, avocado, mozzarella, and basil into a large salad bowl.

Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, toss with 1/2 tsp sea salt and ⅛ tsp black pepper.

Serves 4-6

* You can use cilantro instead of basil.

INGREDIENTS

FILLING

3 pounds cherries

1 cup sugar

3 tablespoons cornstarch

1.5 cups chocolate chips

CRUST

8 cups flour

1 cup sugar

2 teaspoons salt

1 pound cold unsalted butter (4 sticks)

3 eggs

1/2 cup cold water

Heavy cream or egg wash, for brushing the crust

Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 400°F. Butter one 13 x 18-inch sheet pan. Set aside another to use as a template.

Filling: Put the cherries in a large bowl. In a small bowl, whisk together the sugar and cornstarch until well combined. Add the sugar mixture to the cherries and gently toss. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut sticks of chilled butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

In a separate bowl, whisk the eggs with the cold water. Make a well in the middle of the flour mixture, then pour the egg mixture into the well. Working from the center out, combine the egg and flour mixtures until the dough holds together. If necessary, adjust by adding a little additional flour or cold water if the dough is too sticky or not holding together.

Divide the dough into two balls, one almost twice the size of the other.

On a large floured surface, roll out the larger portion of dough to an 18 x 22-inch rectangle (roll it out slightly larger, then trim the edges straight to the correct dimensions). Dust the dough with flour a few times while rolling out to keep the dough from sticking.

Wrap the dough around the rolling pin, then unroll it over the first sheet pan. Adjust the dough so it sits evenly in the sheet pan. Dock the pastry by pricking it with a fork across the bottom and sides of the pastry. Spread the chocolate chips in an even layer over the pastry. Spread the cherry mixture in an even layer on top of the chips. Set aside.

Roll out the smaller dough portion to a rectangle just larger than 13 x 18 inches. Flip the second sheet pan upside down and gently press it into the dough, then lift the pan off. Use the impression to cut the dough to size. Gently wrap it around the rolling pin, then unroll it over the slab pie to form a top crust.

Fold excess dough from the crust bottom up and around to meet the pie top and gently pinch the crust to form the top edge. Brush the top and the edges of the pastry with cream (or egg wash). Cut slits into the top of the slab pie for vents.

Bake for 30 to 40 minutes, or until the top is golden. Remove the pie from the oven and allow to cool. Dust with confectioners’ sugar (if desired), slice, and serve.

INGREDIENTS

4 ripe avocados

1 lemon (freshly squeezed lemon juice)

2 dashes hot pepper sauce

1 small red onion, diced

1 large garlic clove, minced

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and diced

DIRECTIONS

Cut the avocados in half, remove the pits. Use the knife to cut up the avocados in their peels cutting down to the peel but not through it. Scoop the flesh out of their peels into a large bowl. The avocado should be in chunks now.  Add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

(If you want it to have more of a kick, add more hot sauce)

Makes 3 cups.

INGREDIENTS

PIE CRUST

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup butter, chilled and diced

1/2 cup ice water

DIRECTIONS

In a large mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. (Use only as much water as needed.) Divide dough into two balls and wrap in plastic wrap. Refrigerate overnight.

Roll both balls of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

INGREDIENTS

FILLING

2 cups fresh blackberries

3 cups fresh blueberries

1/2 cup white sugar

1/2 cup all-purpose flour

1 beaten egg

1 tablespoon lemon juice

1 tablespoon butter chopped

1/4 cup white sugar

DIRECTIONS

Preheat oven to 425 degrees F.

Brush the bottom crust with some of the beaten egg. Combine 4 1/2 cups berries with the sugar and flour well until you no longer see any white coating on the berries. Spoon the mixture into the bottom crust. Spread the remaining 1/2 cup berries on top of the sweetened berries. Squeeze lemon juice over the filling and dot berries with small chunks of butter. Cover with the top crust, seal and crimp the edges, and cut vents in the top crust for steam to escape.

Brush the top crust with more of the beaten egg, and sprinkle with 1/4 cup sugar.

Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.