Blueberry Pie

05/21/2012

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The Mamas (minus the Papa) at last week's Fair Trade was full of scrumptious surprises, including a whole pie for each of us from our pal and Mama to  a newborn, Jen.  She's got three little ones at home, so you know this is a manageable dessert that even a busy Mama can pull off.
Pantry Must Haves:
8 oz cream cheese
1/4 cup sour cream
1/4 cup maple syrup
2 cups blueberries1 large or 6 small graham cracker pie crusts
Beat with hand mixer- cream cheese, sour cream and maple syrup. Spread evenly in crust. Arrange blueberries on the filling, pressing lightly so they set in. (optional- drizzle 2 tablespoons of maple syrup over the blueberries). Chill for at least 1 to 2 hours before serving.
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Sweet, buttery and sour xo

04/20/2012

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Mel's Lemon Cookies


Pantry MUST Haves

THE COOKIE

125g butter
3/4 Sugar
2tsp lemon rind
1 egg
2 cups flour
1 tsp baking powder

The LEMON ICING

2 cups of icing sugar
1/4 tsp butter-softened
1 tsp lemon Rind
2 TBsp lemon Juice
Cream together the butter and sugar, add egg, beat well. Add lemon rind. Sift in flour and baking powder to creamed mixture. Mix together. 
Roll heaped teaspoons into balls and flatten with a floured fork. Bake at 350F for 12 minutes or until pale golden. 
Ice with lemon Icing...Sift icing sugar into a bowl. Add butter. Add enough lemon juice to make a spreadable consistency. Add lemon rind and spread onto cooled cookies....
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