Recipes from Sage House

Page 55

HARRIET BEPPLER’S MYSTERY CHEF BLUEBERRY PIE

This famous Laun family recipe was found in an old newspaper—you must use the entire name! Ingredients: • 4 cups fresh blueberries • 1/2 cup sugar • 2 tablespoons corn starch • 1/ 4 cup water • 1 teaspoon grated lemon rind (or 2 tbsp juice) • 1 cup heavy cream • 9-inch graham cracker or pastry pie crust Instructions: 1. Mash 1 cup of blueberries. 2. In 2 qt. saucepan, stir together the sugar and corn starch. Gradually add the water until smooth. 3. Stir in the mashed blueberries and lemon rind or juice. 4. Over medium heat, stirring constantly, cook until thickened and boiling. Boil for 1 minute. 5. Turn into a bowl, cover and cool. Then fold in the remaining blueberries. 6. Whip cream until double in volume. 7. Spread 11/2 cups of whipped cream on bottom and sides of pie crust. Fill with blueberry mixture. 8. Garnish with remaining whipped cream. 9. Chill until set - approximately 3 hours. 47


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Laura’s Pecan Cookies, Amy Farranto

1min
pages 57-58

Beverages Homemade Bailey’s Irish Cream, Mike Morris

1min
pages 63-64

Harriet Beppler’s Mystery Chef Blueberry Pie, Karen Laun

0
pages 55-56

Spoon Filled Cookies, Sarah Grossman

3min
pages 59-60

Grandma Genevieve’s (Jenny) Cream Cheese Cookies, Scott Levine

1min
pages 53-54

Sufganiyot (Hanukkah donuts), Alexis Siemon

1min
pages 61-62

Garlic Pretzels, Mary Kate Murphy

0
pages 51-52

Sweets & Savories Adelaide Smith’s Banana Pudding, Kate Leboff

1min
pages 43-44

Dolores Bunker’s German Apple Pancakes, Jane Bunker

0
pages 49-50

Coconut Macaroons, Sarah Noell

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pages 47-48

Poached Eggs, Mahinder Kingra

1min
pages 37-38

Chocolate Chip Cookies, Kim Schmelzinger

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pages 45-46

Shakshuka, from Kitty Liu

2min
pages 39-40

Paprikás Csirke (Chicken Paprikash), David Mitchell Roasted Cauliflower Steak w/ Beetroot Hummus, Tomato Salad, and

2min
pages 35-36

Pad Kee Mao (Drunken Noodles), Mia Renaud

2min
pages 33-34

Chloe Chana (Chickpea Curry), Jim Lance

1min
pages 29-30

Mother’s Cheesy Clam Rolls, Ange Romeo-Hall

1min
pages 31-32

Entrees Chicken Salad a la Wegmans, Patrick Garrison

1min
pages 27-28

Spinach Balls with Mustard Sauce, Michael McGandy

0
pages 21-22

Kaya (Coconut Jam), Jackie Teoh

1min
pages 19-20

Jennifer’s Nana’s Latkes, Jennifer Savran Kelly

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pages 17-18

Salads & Soups Greek Orzo Lemon Chicken Soup, Jonathan Hall

1min
pages 23-24

Grilled Fattoush with Halloumi and Eggplant, Karen Hwa

1min
pages 25-26

Corn Casserole, Tonya Cook

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pages 13-14

Halloumi with Corn, Cherry Tomatoes, and Basil, Clare Jones

1min
pages 15-16

Starters, Sides & Spreads Classic Turkey Stuffing, Steven Schwartz

1min
pages 11-12
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