Today I entered the Triscuit Summer Snackoff and a chance to meet Martha Stewart! Why not…she is someone I would love to meet and I always have Triscuits in my pantry.
This recipe was inspired by my Star Spangled Tartlets – a bite-sized dessert that I made for the 4th of July. Instead of using pie crust to make tartlets, the similar ingredients could be used as a spread or topping on the Triscuit. These would make a great savory-sweet appetizer or dessert to make up in a pinch! The sweet berry pie filling and cheesecake spread paired nicely with a savory Rosemary & Olive Oil Triscuit. My husband even said it was like a party in his mouth with all of the different flavors. It actually take a lot to impress him.
Ha! So wish me luck!!
Triscuit Berry Cheesecakes
• 2 cups fresh mixed berries (strawberry, blueberry)
• 1/3 cup water
• 1/2 cup sugar
• 2 TB corn starch
• 2 TB butter
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla
• 1 cup confectioners’ sugar
• Box of Rosemary & Olive Oil Triscuits
• sliced almonds to garnish
Place the first 5 ingredients in a heavy saucepan, bring to a boil, stirring constantly until thickened. Remove from heat and cool.
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
To assemble: Place Rosemary & Olive Oil Triscuits neatly on a serving platter. Spread cream cheese mixture on each cracker and top with a dollop of berry filling. Place a few sliced almonds on top to garnish.
Ahhh….back from a fantastic family vacation in Michigan! We did a bunch of fun things besides being at the beach. The day before we left we visited Andrew’s U-Pick Blueberries, a nice family farm with tons of berries ready to be picked. We made it 45 minutes before their stand closed and picked 7 lbs of blueberries to bring home. While picking, I day-dreamed of what to do with them…jam, pie…yum! The kids enjoyed getting lost in the dense bushes!
Here was my first stab at Blueberry Pie!
Flakey Pie Crust – easy and really turned out flakey and delicious! (yield 1 pie crust, double the recipe to make a double crust pie)
1 1/2 C flour
2 TB sugar
1/2 tsp salt
1/6 C cold shortening (Crisco) – note: measure 2 tablespoons and 2 teaspoons
1/3 C cold butter
1/4 C water
Combine all dry ingredients and cut in shortening and butter until pea-sized crumbs are achieved. Add water and mix until the dough comes together. Roll dough evenly until it is 1/8 inch thick. I then refrigerated for 15 minutes, which made the dough easy to work with.
Kitchen tip: I rolled my dough in between two sheets of wax paper that were dusted with flour. Wow! This really makes it easy to lift into a pie plate without sticking to the surface or rolling pin.
Note: I doubled the recipe to make a double crust pie.
Blueberry Pie Filling:
4 C blueberries
2/3 C sugar
7 TB corn starch
3 TB water
2 TB lemon juice
1/2 tsp cinnamon
1/5 tsp allspice
Place all the blueberries in the pie crust. Mix the remaining ingredients and pour over the blueberries.
The pie is ready to bake, unless you want a top crust. Roll out dough for a top crust and place on top. Pinch the sides together all the way around the pie and make slits in the top of the crust to vent.
Yay for new kitchen gadgets! (Thanks Mom! Kitchen gadgets are the best gifts!!) I used a silicone pie shield which worked perfect so the pie crust didn’t brown or burn. If you don’t have a pie shield, then cover the crust edges with aluminum foil all the way around to get the same results.
Bake 375° for 1 hour, until crust is golden and the filling is bubbling.
The crust turned out perfectly golden brown! Can’t wait to serve up a warm slice with dab of vanilla ice cream!