Wrap the dough around the rolling pin, then unroll it over the first sheet pan. Adjust the dough so it sits evenly in the sheet pan. Dock the pastry by pricking it with a fork across the bottom and sides of the pastry. Spread the chocolate chips in an even layer over the pastry. Spread the cherry mixture in an even layer on top of the chips. Set aside.
Roll out the smaller dough portion to a rectangle just larger than 13 x 18 inches. Flip the second sheet pan upside down and gently press it into the dough, then lift the pan off. Use the impression to cut the dough to size. Gently wrap it around the rolling pin, then unroll it over the slab pie to form a top crust.
Fold excess dough from the crust bottom up and around to meet the pie top and gently pinch the crust to form the top edge. Brush the top and the edges of the pastry with cream (or egg wash). Cut slits into the top of the slab pie for vents.
Bake for 30 to 40 minutes, or until the top is golden. Remove the pie from the oven and allow to cool. Dust with confectioners’ sugar (if desired), slice, and serve.
Kid Friendly Guacamole
INGREDIENTS
4 ripe avocados
1 lemon (freshly squeezed lemon juice)
2 dashes hot pepper sauce
1 small red onion, diced
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and diced
DIRECTIONS
Cut the avocados in half, remove the pits. Use the knife to cut up the avocados in their peels cutting down to the peel but not through it. Scoop the flesh out of their peels into a large bowl. The avocado should be in chunks now. Add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
(If you want it to have more of a kick, add more hot sauce)
Makes 3 cups.
Black and Blueberry Pie
INGREDIENTS
PIE CRUST
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
DIRECTIONS
In a large mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. (Use only as much water as needed.) Divide dough into two balls and wrap in plastic wrap. Refrigerate overnight.
Roll both balls of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
INGREDIENTS
FILLING
2 cups fresh blackberries
3 cups fresh blueberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 beaten egg
1 tablespoon lemon juice
1 tablespoon butter chopped
1/4 cup white sugar
DIRECTIONS
Preheat oven to 425 degrees F.
Brush the bottom crust with some of the beaten egg. Combine 4 1/2 cups berries with the sugar and flour well until you no longer see any white coating on the berries. Spoon the mixture into the bottom crust. Spread the remaining 1/2 cup berries on top of the sweetened berries. Squeeze lemon juice over the filling and dot berries with small chunks of butter. Cover with the top crust, seal and crimp the edges, and cut vents in the top crust for steam to escape.
Brush the top crust with more of the beaten egg, and sprinkle with 1/4 cup sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Slow Cook Honey Sesame Chicken
INGREDIENTS
2-3 pounds boneless, skinless chicken breasts, cut in 1 inch chunks
Salt and pepper
2 cups pineapple chunks (canned, frozen, or fresh)
1 cup honey
1/4 cup light soy sauce
3 tablespoons diced red onion
4 tablespoons ketchup
2 tablespoon coconut oil
3 cloves garlic, minced
Red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 4 tablespoons water
Sesame seeds
DIRECTIONS
Use a liner or lightly oil slow cooker.
Season chicken with lightly with salt and pepper, and place in the bottom of slow cooker. Add pineapple to the slow cooker.
Mix in a small bowl, honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes and stir until well combined. Pour over chicken.
Cook on low for 3 hours, or just until chicken is cooked through.
Dissolve 4 teaspoons of cornstarch in 4 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for fifteen minutes or until thickened.
Sprinkle with sesame seeds and serve over rice.
Serves 6.
Livia J. Washburn has been a professional writer for more than twenty years. She received the Private Eye Writers of America Award and the American Mystery Award for her first mystery, Wild Night, written under the name L. J. Washburn, and she was nominated for a Spur Award by the Western Writers of America for a novel written with her husband, James Reasoner. Her short story “Panhandle Freight” was nominated for a Peacemaker Award by the Western Fictioneers, and her story Charlie’s Pie won. She lives with her husband in a small Texas town, where she is constantly experimenting with new recipes. Her two grown daughters are both teachers in her hometown, and she is very proud of them.
Black and Blueberry Die (A Fresh-Baked Mystery Book 11) Page 17
