Vegetable Pies ~

NOTE: The season begins Sunday night at 9:00--the Food Truck Race season is starting.

The summer has ended and company galore will be coming to Many Branches in September and October.  David and JD arrive on the first day of the OSU football game and that is also Labor Day's long holiday week end. Andy and Joe will be at the game and Glenda will be here with me.  They will all be spending the night too, because Sunday is a big family and friends get together. New to me allrecipes sent me their magazine.  I love it! (I don't remember ordering it.)  They have the very best fall recipes  and I want to make them all starting with this beauty.  Is there anything prettier than the combination of toasty mushrooms and bright green broccoli? (Andy would say yes. He does not care for mushrooms.)
Broccoli Cheese Pie:
1 head of fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 tablespoons all-purpose flour1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup melted butter
1 tablespoon butter
1 chopped onion
1/4 pound fresh mushrooms, sliced
1 cup half-half
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 beaten eggs

oven 400
Blanche the broccoli
In a bowl mix: cheddar, 3/4 cup flour, salt, mustard. Mix in melted butter until evenly moist. Press into bottom and sides of 9-inch pie dish.
Saute mushrooms and onions then stir in remaining 2 tablespoons flour and then the half and half. Add salt and nutmeg. Bring to boils and cook one minute. Remove from heat and stir in chopped blanched broccoli. Gradually and carefully stir in eggs. Transfer to pie crust.
Bake 15 minutes in preheated oven. Then reduce heat to 375 and bake 20 minutes or until a knife inserted in center comes out clean. Lovely!

Everyone seems to bring salads to potlucks.  How about bringing vegetable pies?

                                       

 

Sweet onion pie:
I first tasted onion pie in New Orleans.  Beth's family make this and it is sooo good!
1 1/2 cups Ritz crackers crumbled
6 tablespoons soft butter
2 cups thinly sliced sweet onions
2 cloves garlic
2 eggs
3/4 cup whole milk
1 tablespoon chopped chives
1/2 teaspoon  salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley
oven 350
In a bowl mix the crumbled crackers and 4 tablespoons of soft butter and then press it into a crust on the bottom and sides of a pie dish. (chill till needed)

Melt 2 tablespoons butter and sauté the onions and garlic for about 12 minutes.  arrange this mixture on to the cracker crust.
Beat eggs, milk, chives and salt in a bowl and pour this over the onions. Sprinkle with cheddar and paprika. Bake 35 minutes until knife comes out clean. Serve hot or room temp.

I can never get the lemon bars to come out right although I do enjoy other people's offerings.
I think I can pull this one off to assuage my lemon craving.

 photo: www.beckycharms.com

Lemony Lemon Brownies


Ingredients:

The "Brownie" Batter:

• 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
• 3/4 cup granulated sugar
• 1/4 teaspoon salt {Sea Salt}
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Tart Lemon Glaze:

• 1 rounded cup powdered sugar
• 4 tablespoon lemon juice
• 8 teaspoons lemon zest

Instructions:

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not over bake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!