Pineapple Pie

mmmm...pineapple.  I had never had a pineapple pie before I made this one for my boss.  My boss has requested me to make pineapple pie for a long time and finally I had some free time and tried it out.  Very delicious.  Although I think a double crust is not the best choice for this pie.  The next time I make it I will have a whipped topping or some sort of cream topping (possibly coconut cream).  But it is a really easy recipe just like this and it is still very delicious.

2 home made pie crusts
1 20 oz can of pineapple tidbits (You might want to double the amount of pineapple for more filling)
3 tbsp corn starch
3/4 cup sugar

Over medium heat combine all ingredients and heat until boiling.  Allow to boil one minute and remove from heat.  Cool slightly and pour into a prepared pie crust.  Cover with second crust and bake at 425 degrees for about 30 minutes.  Remove pie and brush with milk and sprinkle coconut.  Place it back in the over for another 5 minutes.  Very yummy.

Blueberry Tart

Blueberries are probably my favorite berry.  This is a great summer dessert that would be delicious after any grilled meal.  I served it warm with a scope of vanilla bean ice cream.  It was very delicious.  I would also recommend the pastry recipe for any tarts you are making.

Blueberry Tart

Pastry
1.5 cups all-purpose flour
1/2 tsp salt
2 tbsp sugar
1 stick butter
1 large egg
1/2 tsp vanilla (I used almond extract because I thought it would be better compliment to the berries)
1-2 tablespoons ice water

Filling
3 cups fresh blueberries
1/4 cup sugar
1.5 tbsp flour

Garnich
2.5 cups fresh blueberries
raspberries
powdered sugar

Pastry: In the food processor, place the flour, salt and sugar and process until combined.  Add the butter and mix until it resembles course meal.  In a small bowl, whisk the egg and vanilla (or almond) extract.  Then gradually pour in a steady stream with the motor running until the pastry holds together when pinched.  Add water if neccessary.  Transfer to an 11 inch fluted tart pan and press evenly around the pan.

Heat oven to 425 degrees.

In a large bowl combine the sugar and flour.  Add 3 cups fresh blueberries  and toss to coat.  Pour the blueberry mixture into the pastry shell.  Place the tart pan on a large baking sheet and bake for 15 minutes.  Reduce the temperature to 350 and continue to bake until the pastry is golden brown.  Remove from oven and place on wire rack.  Top with remaining blueberries, pressing them gently into the hot blueberry jam.  Dust with powdered sugar.

Definitions

Okay, so let us define what I mean when I say baking adventures.  You may think you will only find sweets and delicacies on this blog.  But I also love to cook as much as I love to bake.  Baking will be the main focus of this blog, but don't be surprised if you find the occasional dinner recipe that I have concocted in my kitchen.  Most of my dinners are made up of whatever I have in the fridge at any given time.  This does not always lend itself to recipes I find in cookbooks, therefore I plan to share with you the dinners that turn out especially well (or terribly bad) out of the randomness that is our refrigerator. 

For example, Pasta ale 'whatever is in my fridge'

1/2 lb. Short Pasta (I used Cavatappi because its my favorite short pasta but any one will work)
1 onion
2 tomatoes
2-3 cloves garlic
olive oil
2 cups fresh spinach
crumbled goat cheese

Heat large pot of water to boiling.  Once water boils add pasta, salt and pepper.  Cook pasta until al dente.  Drain pasta, reserving about 1/2 cup for the sauce.  Dice the onion and tomato.  In a medium pan heat olive oil and add onion.  Chop garlic and add to onion.  Dice tomatoes and add to the onions and garlic, also add the cooking liquid.  Cook on medium until onions are tender and liquid has reduced.  Add the spinach and cook until wilted.

Toss the sauce with the pasta and add in the crumbled goat cheese.  Serve warm or cold the next day is good too.

I wish I would have taken a picture, I will from now on.  But this is a really easy pasta dish that required very few ingredients.  Hope you enjoy!

Welcome!

Welcome to my blog.  I love to bake, however I am an armature.  I have begun this blog to help me push my baking and cooking talents by posting my creations.  Step 1. I have begun to organize my current recipe collection.  My recipes were all shoved into a cupboard in our kitchen.  They are on full sheets of paper, clipped from magazines, hand written on index cards and many other forms.  Before I begin to expand and develop my recipes they need to be organized.  Good thing I am an archivist.  Yes I know I could type them all up on the computer and organize the data efficiently so I could cross reference ingredients, however I am old fashioned.  I am hand writing them and putting them in a recipe box.  This will take a while but in the mean time I will be joining the Daring Bakers so that I am sure to make more recipes every month.  I am looking forward to becoming a better baker and maybe in time I will make a permanent career change...you never know where life and the ingredients may take you.