Mini Blackberry Pie

Happy National Pie Day all!

I used a large muffin tin (6 muffins), but if you're going to use a regular muffin tin (12 muffins) don't put a top crust on the pies.

1 - 2 c. frozen or fresh blackberries 

1/8 c. butter, cut up
1 /8 - 1/3 c. sugar
Non stick cooking spray
1 pkg. pie crusts

1/8 - 1/4 tsp. each: lemon juice, cornstarch

1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 350 F'.

Spray a muffin tin with non stick cooking spray. 

If you're using fresh blackberries, rinse berries under running cold water through a strainer.

In a clean bowl add berries, sugar, lemon juice, corn starch, mix. 

With clean hands sprinkle some flour on work board and rolling pin.

Roll dough out to desired thickness. 

Put the rim of a large clean glass on pie crusts to cut out 12 circles.

Place 1 of the crusts in each of the muffin tins.

Remove butter from refrigerator and cut into pieces.

Spoon blackberries in muffin tins and add butter into each of the muffin tins.

Top each pie with remaining crusts.

Use a clean fork to prick the crust. 

Place in oven and bake for 20 min. or until done.

Serves 6 mini pies.

Grilled Peach Melba

Happy Peach Melba Day all!

This is perfect for dessert or anytime.

 4 peaches halved

1 - 2  T. canola oil

1/2 - 1 tsp. cinnamon sugar

1  - 2 c. ice cream

1/3 - 1/2 c.  frozen cherries

1/8 c. sugar 

1/2 - 3/4 c. water

Cut peaches in half and remove pits, discard pit.

Brush cut side of peaches with oil.

Use a spoon to sprinkle cinnamon sugar over cut side, set aside. 

Heat saucepan to medium high heat.

Lower heat to medium, add cherries, sugar and water. 

Cook cherries for a few minutes or until sauce is reduced. Remove cherry sauce from stove.

Heat grill pan to medium high heat, lower heat to medium.

Place cut side of peaches on grill pan. 

Grill peaches for 2 - 4 min.

Remove peaches from grill and arrange in a dessert dish. 

Arrange ice cream, peaches,  spoon sauce over peaches and ice cream. 

Serves 4.

Leek Soup

Happy New Year & happy soup month all!

This is perfect for a winter day or anytime.

I’ve used low sodium chicken broth, but you can used vegetable broth, if needed.

1 leek chopped

1/4 tsp. each: salt, pepper, dried parsley

4 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1 each: shallot, clove garlic, crushed, chopped

1/2 c. reduced fat sour cream

Rinse, cut ends of, chop light green part of leek into small pieces.

Peel, rinse, chop shallots into small pieces.

Peel, crush and chop garlic.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add leeks, shallot, garlic, salt, pepper, parsley to pot.

Cook vegetables 8 -10 min. or until softened

Add chicken broth, stirring constantly.  

Cook over medium low for 15 min or until done.

Turn off stove, remove soup from heat.

Add sour cream with a clean spoon and use an immersion blender to blend soup until smooth.

Serves 4.