by Ok, Peter Plum, you won last week… I didn’t have a case of beginner’s luck, nor did I really know what I was doing ; ) next time just might be different, so watch out! Although, I think my list of thirteen things was a little better than reading about why veggies don’t blog, you didn’t even mention the fact that it’s hard to type without hands!!!
And in case you were curious, for my birthday, I ended up doing several of the things on my list. I went to the mall, spent time with my family, opened a few cards, slept in, realized I was a year older, and avoided the scale, dishes, and laundry ; ) Oh, and I had ice cream cake!!!
….If a squash can make you smile; you’re in the right place…
-Jazz
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Oh, are you asking for a rematch? You think you can best me?We shall see just how good you are, Miss Raspberry.
Jazz, for what it’s worth, I didn’t have time to comment, but I thought your TT was much better than Pete’s… but don’t tell him I said so! He’d be crushed.
@Anna Ananas: That’s all you got? I would think squeezed plumb would have been funnier than “crushed”. Even sliced has a certain ring to it.
Now, who’s being morbid? I was trying to keep the body count down.
@Anna Ananas: By eating them?!
Hey. I try to control myself.
Mmm… Plum Pie:
INGREDIENTS
3 cups all-purpose flour
3/4 cup white sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
1/2 teaspoon lemon zest
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
@Anna Ananas: So, now you’re suggesting that we have a section for Veggie dishes and recipes on this site? Amazing. Where will it end!
Not suggesing it. Doing it. 😀
I just made a chocolate pie, I just might try that plum one next, one problem, where to get the plums….. just kidding Peter!!
@JazzRasp: Makes me glad that there’s some distance between us, Jazz.
Shhhh! Be vewy, vewy, qwiet! It’s pwum hunting season. Eheheheheheheh!