Extra Juicy Turkey
I wanted to share a Holiday recipe and tip with you, just for fun.
My mom taught me that if you inject peach juice under the skin of the Turkey before baking, the turkey will come out very juicy. I have tried it for the past few years, and everyone who has tried it loves it.
Also, my favorite pie recipe is Blueberry Cream Pie. I love the fresh blueberries with custard and a cookie crust.
Blueberry Cream Pie
1 1/3 cups vanilla wafer crumbs
2 tablespoons sugar
5 tablespoons butter or margarine, melted
½ teaspoon vanilla extract
Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-inch pie pan. Bake at 375 degrees for 8-10 minutes or until crust just begins to brown. Cool.
¼ cup sugar
3 tablespoons all-purpose flour
pinch of salt
1 cup half-and-half cream
3 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla under butter is melted. Cool for 5 minutes, stirring occasionally. Pour into cooled crust; sprinkle with confectioners’ sugar. Chill for 30 minutes or until set.
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon corn starch
Crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly. Press berries through a sieve. Set aside 1 cup juice (add water if necessary). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; cool for 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store leftovers in the refrigerator.