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Sugar Cream Pie Recipe

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Congratulations to Melissa Roth for winning Most Unique Pie at our first annual bake off! She was kind enough to share her pie recipe with us, alongside with her own personal tips that made her pie pop out at the judges. Let us know how your own Sugar Cream pie turns out – Tweet or Facebook us!

Sugar Cream Pie Recipe

Sugar Cream Pie

Crust

Ingredients

  • 1 1/4 cups white flour
  • 1/4 t salt
  • 1/2 cup butter chilled
  • 2 Tablespoons ice water

Instructions

  1. Mix flour and salt. With a pastry cutter, cut in cold butter until the mix looks like coarse crumbs. Drizzle in the ice water and toss around to evenly distribute the water.
  2. Gather dough particles together into a ball. Wrap in waxed paper and put in fridge for 30 minutes+
  3. Roll out dough and put in pie plate.

Sugar Cream Filling:

Ingredients

  • 1 cup sugar
  • 1/8 t salt
  • 2 1/2 cups half n’ half
  • 5 Tablespoons cornstarch
  • 1 1/2 teaspoons vanilla
  • 6 Tablespoons butter
  • Cinnamon

Instructions

  1. Mix sugar, cornstarch, half n’ half, and salt in saucepan. Cook to boiling point  (around medium on my stove) stirring constantly along the bottom of pot.
  2. Add vanilla and butter and return to heat. Cook, stirring constantly until thickened. (It can feel like it takes forever the first time but it’ll happen as long as it’s on medium heat).
  3. Transfer mix into pie shell and sprinkle with cinnamon.
  4. Bake at 325F or 350F for about 30 minutes (I just keep my eye on it until it looks good).

Melissa’s tip: If it hasn’t browned, I dab a bit of butter on the crust/pie filling, put it on the top rack, and broil it for a minute or so – but it’s very important to watch the pie the whole time it’s broiling since it’s easy to burn!

 

Three Awesome Summer Salads

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Fresh Fennel

People who say salads are boring must simply not like their greens because salads can be the most colourful, flavourful, and healthiest dishes out there. With a little creativity and help from seasonal produce, you can make your own summer salads a hit at parties without KO-ing your wallet.

Broccoli Salad

With broccoli in season it’s no wonder we’re making salads devoted to it. Food Network’s recipe takes no time at all to prepare and gives a delicious variety of flavours. The one plus I love with this salad are the cherry tomatoes from our farmers market that pop in your mouth!

Ingredients

  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onion
  • 1/2 cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1/2 cup halved cherry tomatoes
  • Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Serves 6-8.

Orange and Fennel Salad

Some may think that fennel is strictly used as a dried herb to help spice up dishes, but this recipe lets you enjoy fennel in its fresh, raw state straight from the farmer’s market.

Ingredients

  • 1 large fennel bulb, trimmed and thinly sliced
  • 2 medium oranges, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  • 2 tablespoons sweetened dried cranberries

Directions

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. Serve 4.

Kale Salad with Apricots, Avocado and Parmesan

Raw kale is surprisingly un-bitter, especially if you buy it fresh from the farmers market. With its chewy texture, earthy flavour, and superfood nutrition profile, kale is a great base for your salad. This recipe might definitely convert you to a kale-dominant salad eater!

Ingredients

  • 6-8 ounces of kale
  • 6-8 dried apricots
  • 1/3 cup cooked beans
  • 1/4 cup almonds
  • 8-10 flakes of Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 avocado
  • salt and pepper
Directions

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into small pieces and add them to the kale, along with the beans, almonds and cheese. Whisk together the oil and vinegar. Pour the vinaigrette and  salt over the salad and toss  everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated. Serves 1.

 

Strawberry and Rhubarb Crumble

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Fresh rhubarb from the Market

With the RCFM now open and running every Thursday during the summer, there are tons of varieties of fresh fruits and vegetables available at vendors’ tables. I ran across strawberries and rhubarb and was given the idea for a strawberry and rhubarb crumble! Not familiar with rhubarb, I wasn’t sure what to expect, but the end product was sweet, tart and all around delicious!

I followed Smitten Kitchen’s recipe but cut my ingredients in half. Below is the original recipe which yields 4 to 6 servings.

Topping Ingredients:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
1/2 cup unsalted butter, melted
Zest of 1 lemon

Filling Ingredients:
1 1/2 cups rhubarb, chopped into 1-inch pieces
4 cups strawberries, hulled and quartered
1/2 cup sugar
4 tablespoons cornstarch
Juice of 1 lemon
Pinch of salt

Instructions:

1. Heat oven to 375°F.

2. Prepare topping: In a mixing bowl, combine flour,
baking powder, sugars and lemon zest and melted butter.

 
3. Mix until clumps form. Refrigerate until needed.

4. Prepare filling: Mix rhubarb, strawberries, lemon
juice, sugar, cornstarch and salt in an oven dish.

5. Take topping ingredients and cover filling evenly with topping.

6. Bake for 45 minutes, or until crumble topping is
golden brown and fruit is bubbling beneath.

 

 

 

 

 

 

Lemon Squares for Dad

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Instead of the typical boxed chocolates,socks, or a tie, make your Father’s Day present a little more unique this year and add a personal, homemade touch. I snagged this recipe off Allrecipes Lemon Square Bars Recipe but added a bit more lemon to the suggested servings for that extra zest. This recipe only takes about an hour, a nine by 13 inch deep-dish pan, mixing utensils and the following ingredients:

Crust:
1 cup softened butter
1/2 cup white sugar
2 cups flour

Filling:
4 eggs
1 1/2 cups white sugar
1/4 cup flour
3 lemons, juiced

I made half the amount this recipe called for only because I wanted to taste test my creation before presenting it to my dad, so the pictures displayed below are my modified quantities.

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix the ingredients for the crust, the butter, white sugar and flour together in a mixing bowl.

3. Press the mix into your deep-dish pan.

4. Bake for 15 to 20 minutes or until firm and golden.


5. Mix the ingredients for the filling, the eggs,
white sugar and lemon juice together in a mixing bowl.

6. Pour the filling over the baked crust.

7. Bake for 20 minutes.

8. Allow to cool before cutting into squares.


9. Add confectioner’s sugar for a finished touch.

From my first attempt, I ate about half the pan as soon as the squares came out of the oven. They had a nice, crunchy crust that had the right amount of sugar along with the confectioner’s sugar on top, and the added lemon juice (the original recipe asked for two lemons) in the filling countered the sweetness with more zing. I was surprised by how moist the lemon squares stayed after baking. This was by far one of the easier desserts to make without breaking the bank or mussing up the kitchen and is a definite must-bake for Father’s Day.

 

Ginger Carrots Recipe

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I made a trip to the River Market at the New Westminster Quay on a rainy Tuesday afternoon with a couple friends. It was a definite change from the many vendors that lined the hallway of the main area during our winter market but it was great to see locals wandering around to see the new  permanent shops were still open for business.

We wandered into Donald’s Market and I picked up fresh carrots, ginger and a lemon for my recipe, A Tiny Finery, where I purchased a cute handmade card, and Pamola Bakery and Deli, where I couldn’t resist getting a Peanut Butter Honeycomb and an Apple Gallete Tartlet for dessert.

 

 

I made a slight variation to allrecipes’ Honey Ginger Carrots Recipe. They suggest the following ingredients:

1 pound of carrots, sliced
1/4 cup of butter
2 1/2 tablespoons of honey
1 pinch of ground ginger
1 tablespoon of lemon juice

To caramelize the carrots a bit more, I added 1 tablespoon of brown sugar. I also used fresh chopped ginger for this recipe.

 

Directions:

1. Peel, wash and slice your carrots into coins.

2. Bring a pot of water to a boil. Add carrots and let boil for 5 minutes, or until tender.

3. In a large pan, combine butter, honey and brown sugar over medium heat. After the brown sugar is completely dissolved, add the freshly chopped ginger and lemon juice.

4. Drain the carrots from the pot and add them to the pan.

5. Pan fry the carrots.
I like my carrots caramelized more, so I turned the heat on high
for a few minutes to thicken the sauce.

6. Serve with your meal!

To complete my dinner, I had a bed of jasmine rice with herbed chicken cubes. It was simple, quick and delicious!

As for my dessert, I had Pamola to thank for satisfying my sweet tooth…

Apple Gallete Tartlet

Peanut Butter Honeycomb

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Land Acknowledgement

Our market is grateful to operate on the unceded land of the Qayqayt, Kwikwetlem, and other Halkomelem speaking Peoples. We acknowledge that colonialism has made invisible their histories and connections to the land. We acknowledge the incredible gift this land is to our market and BC Agriculture. We commit to the ongoing work of decolonization and allyship.