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Signature Custard Pie

This quick custard pie is a classic can be flavored with any of our flavored finely ground sugars.

Custard Pie can be made many ways – all of them harken back to yesteryear.

Simply made from simple ingredients. Try it with Lavender sugar, pumped up Pumpkin Pie Spice Sugar, or even our warm Ginger sugar. You wont be disappointed by this vintage recipe with the new twist of our flavored sugars.

NOTE: Skip making your own crust and use store bought to make this recipe even quicker!

Signature Custard Pie

A quick delicious custard pie flavored with any or our ground sugars.
Course Dessert

Ingredients

Crust - (Or use store bought ad Blind bake according to instructions below.)

  • 1 1/2 cups All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder optional; for added flakiness
  • 4 tablespoons butter
  • 1/4 cup vegetable shortening*
  • 1 teaspoon white or cider vinegar
  • 3 to 5 tablespoons ice water

Custard Filling

  • 1 1/2 cups milk (anything from skim to whole, your choice)
  • 1 cup cream (heavy, whipping, light, or half & half, your choice)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2/3 cup Signature Finely Ground Sugar any flavor
  • 1 tablespoon vanilla extract

Instructions

Crust (Or use store bought)

  • Whisk together all of the dry ingredients for the crust.
  • Add the shortening, mixing until the mixture is evenly crumbly. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.
  • Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
  • Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
  • Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Make an upright (rather than flat) crimp around the edge; this will help keep the filling from sloshing out as you move the pie from counter to oven. Place the pie crust in the refrigerator to chill while you preheat the oven to 375°F with a rack set in the middle.
  • To blind-bake (pre-bake) the pie crust, line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely while you make the filling.
  • Reduce the oven temperature to 300°F.

Custard Filling

  • To make the filling: Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned.
  • In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract.
  • Pour the hot filling into the baked, cooled crust. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
  • Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170°F and 180°F.
  • Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
  • Store any leftovers in the refrigerator for several days.
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Lavender Tea Bread

Lavender tea bread slicedThis Lavender Tea Bread is not a typical sweet bread, but it does have that light floral note that lavender brings which adds a sweetness all it own.  It is just the thing to have with your cuppa, whether first thing in the morning, as a late night treat or at your next high tea.

In the typical lavender tea bread recipes, you must steep lavender buds in milk. Since the original recipe called for 1 cup of white sugar, we substituted a cup of our lavender sugar, which saves the whole step of steeping the milk and still lends an elegant lavender flavor. Downton Abbey fans take note!!

If you want to skip the glaze, it is just as good that way too.

Lavender Tea Bread

Course Appetizer
Keyword Lavender Sugar
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 6 Tbsp. butter softened
  • 3/4 Cup milk
  • 1 cup Lavender Sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt

Glaze

  • 1/3 cup sifted powdered sugar
  • 1 teaspoon water (optional to use lemon juice)
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan. (Full disclosure - we used a non-stick loaf pan and didn't grease it, it came out fine.)
  • In a medium bowl, cream together the butter and sugar until smooth. Remember that the lavender sugar starts as turbinado sugar, so it will act differently than white granulated sugar. It also is not white at the base so it will be darker in color. It will eventually cream together, just be patient.
  • Beat in the egg until the mixture is light and fluffy; add in vanilla.
  • Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk until just blended.
  • Pour into the prepared pan.
  • Bake for 45-50 minutes in the preheated oven. Ours sometimes takes longer to bake - you might need to check it by inserting a cake tester, toothpick or knife and making sure it comes out clean.

Glaze (optional)

  • To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot bread. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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Lavender Sugar Cookies

This delicious sugar cookie features our Lavender Sugar. Lightly floral and accented with an optional lemon glaze, these cookies are a sophisticated, unique treat.

Lavender Sugar Cookies With Lemon Glaze

A deliciously floral sugar cookie featuring our Lavender Sugar.
Course Dessert
Cuisine American
Keyword Lavender Sugar
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 cookies

Ingredients

Cookies

  • 2 1/4 Cups Flour
  • 1 Cups Lavender Sugar
  • 1/2 Cup Granulated Sugar
  • 1/3 Cup Granulated Sugar (for rolling)
  • 2 oz Cream Cheese Cut into pieces
  • 6 Tbsp Unsalted Butter Melted
  • 1/3 Cup Vegetable Oil
  • 1 Tbsp Milk
  • 2 tsp Vanilla Extract
  • 1 Large Egg
  • 1/2 tsp Salt
  • 1 tsp Baking powder

Lemon Glaze (optional)

  • 2 Tbs Lemon Juice
  • Powdered Sugar

Instructions

Cookies

  • Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
  • Place 1 cup Lavender Sugar, 1/2 cup sugar and cream cheese in large bowl.
  • Place remaining 1/3 cup sugar in shallow dish and set aside.
  • Pour melted butter over sugar and cream cheese and whisk to combine(some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.
  • Add egg, milk, and vanilla and whisk until smooth.
  • Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
  • Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet. Using bottom of drinking glass,flatten balls to 2 inches in diameter.
  • Sprinkle tops of cookies evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per sheet); discard any remaining sugar.
  • Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes,rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes,then transfer to wire rack. Let cookies cool completely before serving.

Lemon Glaze (optional)

  • Mix lemon juice with enough powdered sugar to make glaze and drizzle over the cooled cookies – allow glaze to set.

Notes

The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
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Simple Flavored Cream Cheese

This is a simple flavored cream cheese for bagels, or anywhere else you want to dress-up plain cream cheese.

This spread is made using our finely ground sugars. Choose from Blueberry, Strawberry, Cranberry (seasonal), Ginger, Coconut, Espresso, Lemon, Basil Cinnamon-Vanilla and Cinnamon.

If you prefer a sweeter bagel spread check out our flavored Bagel Spread recipe.

Flavored Cream Cheese

A quick, simple flavored cream cheese spread.
Course Appetizer
Keyword cream cheese, sugar
Prep Time 10 minutes
Servings 8

Ingredients

Instructions

  • Place ingredients in a mixing bowl and blend until well combined.
  • Can be chilled prior to use if preferred.
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Pumpkin Pie Spice Coconut Oil Granola

This quick, sweet, crunchy granola features our Pumped Up Pumpkin Pie Spice. It is a winner with kids and adults.

We cannot claim this recipe as our own (we did change the amount of spice used) but you can see the original recipe HERE at Lovely Little Kitchen.

Pumpkin Pie Spice Granola

A lightly sweet granola made with cocnut oil and our Pumped Up Pumpkin Pie Spice
Course Snack
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1 Cup Raw Almonds or Pecans Divided
  • 3 Cups Old fashioned oats
  • ½ tsp Salt
  • Cup Brown sugar
  • ½ Cup Sunflower seeds
  • 1 TBS Signature Pumped Up Pumpkin Pie Spice (Heaping TBS)
  • Cup Honey or Maple Syrup
  • 3 TBS Coconut Oil
  • ½ tsp Vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
  • Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
  • In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
  • Pour the honey mixture over the oats, and stir so that they are evenly coated.
  • Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
  • Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn. (Ours seemed to take a more than 2 times in the oven to get dry enough to handle — but do watch as it can become too dark very quickly.)
  • Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
  • After it cools completely, break the granola into clusters and store in an airtight container.
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Arkansas Green Beans

These green beans are supper yummy – even though the combination of Smoked Brown Sugar and soy sauce seems odd – it all works with the bacony goodness. Our Smoked Brown Sugar seems to work exceptionally well with these ingredients to give a slightly smoky, sweet and salty twist on green beans. If you choose to use our Smoked Garlic Powder as well, you are in for a real treat!

This recipe features our Smoked Brown Sugar.

Arkansas Green Beans

A sweet, smoky twist on green beans - kids love them!!
Course Side Dish
Keyword Green beans
Prep Time 35 minutes
Cook Time 40 minutes

Ingredients

  • 5 Cans Green beans (15 oz each)
  • 12 slices bacon (Or more…can you ever have enough bacon?)
  • Cup Signature Smoked Brown Sugar
  • ¼ Cup butter melted
  • 7 tsp soy sauce
  • ½ tsp garlic powder or Signature Smoked Garlic Powder

Instructions

  • Cook bacon by your preferred method (frying, baking or microwaving) until bacon strips are cooked enough to chop into large pieces (they should be done, but not completely crisp).
  • Preheat oven to 350°.
  • Drain the green beans and place them in a 9×13″ baking pan.
  • Spread the chopped bacon on top of the green beans.
  • Combine the brown sugar, butter, soy sauce, and garlic powder in a small bowl.
  • Pour this mixture over the green beans and bacon.
  • Bake uncovered at 350 degrees for 40 minutes.
  • Remove from oven and serve.

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Smoked Brown Sugar Cookies (aka Bacon Cookies)

These cookies feature our Smoked Brown Sugar and they are addictive! Mildly reminiscent of a s’more but also a sugar cookie laced with toffee – we think they are a hit. Some think the smoky flavor adds just a hint of bacon – what could be better bacon in a cookie?? It is a complex flavor that always pleases.

We use these as samples at our farmers markets locally and while most people have heard of a sugar cookie – most have NOT heard of a brown sugar cookie – much less a smoked brown sugar cookie.

Oh Yea – they are also super simple to make too. If you have two large cookie sheets you can put a dozen on each and be done baking in about 15 minutes! (A double batch makes scads of cookies for a crowd too.)

Smoked Brown Sugar Cookies

Mildly reminiscent of a s’more but also a sugar cookie laced with toffee
Course Dessert
Keyword Cookies, smoked brown sugar
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 Cookies

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter – room temperature
  • ¾ cup Signature Smoked Brown Sugar
  • ½ cup regular brown sugar
  • 1 large egg
  • 1 Tablespoon vanilla extract

Instructions

  • Preheat oven to 350°.
  • Mix together flour, baking soda, and salt and set aside.
  • With an electric mixer, beat together butter and both sugars for 5 minutes.
  • To the sugar and butter mixture, add in the egg and vanilla. Mix for one additional minute.
  • Mix in the flour mixture until uniformly combined.
  • Use a spoon or cookie scoop to shape small balls about 2 tablespoons each. Arrange 2 inches apart on prepared cookie sheet (do not press down or shape the cookies).
  • Bake 8 minutes, or until the edges are just slightly gold. To preserve the chewy yumminess of this cookie do not bake too long (if you think they look just a bit under-done in the middle – then they are just right)!
  • Let cool on pan 5 minutes before transferring to a cooling rack.

Notes

These cookies might become slightly crisp initially, but will become soft and chewy once again if stored in an airtight container. These cookies are amazing dipped in a hot cup of coffee!

Smoked Brown Sugar Cookies
Yields 2 dozen

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Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

A new twist on the crinkle cookie - Pumpkin cookies featuring our Pumped Up Pumpkin Pie Spice.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 35 Cookies

Ingredients

  • 2 Cups All-purpose flour Up to 2 1/4 C flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 2 tsp Signature Pumped Up Pumpkin Pie Spice
  • 1 C firmly packed light brown sugar
  • ½ C granulated sugar
  • 3 large eggs room temperature
  • ½ C pumpkin puree not pie filling
  • 1 tsp vanilla extract
  • 4 tbs unsalted butter melted and cooled
  • C granulated sugar for rolling
  • C Signature Pumped Up Pumpkin Pie Spice Sugar (for rolling)

Instructions

  • Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
  • Melt the butter and set aside to cool.
  • In a medium mixing bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
  • In a large mixing bowl, mix the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined – then fold in the flour mixture until no dry ingredients remain visible – do not over-mix Let dough rest for 10 minutes (Can also be refrigerated until you are ready to continue).
  • Place the 2/3 cup granulated sugar in a shallow bowl and place the Pumped Up Pumpkin Pie Spice Sugar in a separate shallow bowl.
  • Using a small cookie scoop, drop 1 heaping scoop (appriozimately 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough will be very soft so. Scoop some of the granulated sugar over the dough and roll it around the bowl until coated. Place the sugared dough ball in the palm of your hand and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the Pumpkin Pie sugar and roll it around to coat. Place the dough balls on baking sheets, at least 2-inches apart.
  • Bake for 14 minutes or until the cookies are puffy and cracks have formed. The cookies will still be soft and look a little uncooked in the cracks. Allow the cookies to cool then transfer to a wire rack to cool completely.

Notes

If you feel the cookie dough will not hold a soft mounded shape when rolling you can always add another 1/4 cup more flour.

Ingredients
  •  C
  •  C
  •   room temperature

  •  C
Instructions

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Roasted Almonds

Want a quick spicy snack? These roasted almonds take less than 30 minutes to whip up and they are smoky, spicy, salty – whatever flavor you choose with our salts. These may be  just what you are hungry for when you can’t really decide what you are hungry for.

This recipe makes a lot – you can always adjust it down in size, just be sure to make a good estimate of the right amount of egg white to use for a smaller batch.

Roasted Almonds

These roasted almonds take only about 30 minutes to whip up and they are smoky, spicy, salty…whatever flavor you choose with our salts.. Maybe just what you are hungry for when you can’t really decide what you are hungry for. Pick any Signature Salt and use it to make these tasty treats.
Course Snack
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 4 cup Raw Almonds
  • 1 Egg White beaten
  • 3 Tbs Signature Chipotle Salt Or any of our other salts (use more if your taste is for a more salty snack)

Instructions

  • Preheat oven to 350 degrees.
  • Beat egg white until nearly stiff peaks form.
  • Stir beaten egg white into almonds – coating evenly.
  • Add Salt to almond and egg mixture and stir to evenly coat .
  • Spread almonds on a cookie sheet carefully without knocking the salt off.
  • Bake for 15 minutes.

Notes

For those with a sensitivity to eggs or egg products – soak the almonds in warm water for 5 minutes and then drain (you want the almonds wet but not dripping with water). Then add the salt, toss to coat and the bake as directed.

Ingredients:

This recipe makes a lot – you can always adjust it down in size, just be sure to make a good estimate of the right amount of egg white to use for a smaller batch.

4 cup Raw Almonds
1 Egg White
3 Tbs Signature Chipotle Salt (more if your taste is for a more salty snack)

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