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Recipe: Maple Vanilla Bean Whipped Cream

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry Pie Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Southern Banana Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Vanilla Bean Whipped Cream

I use this simple and delicious Maple Vanilla Bean Whipped Cream in my morning coffee and on ice cream, pie and anything I can think of!

makes 3 1/2 cups

2 cups cold whipping cream
1/4 – 1/3 cup pure maple syrup (sweeten to taste)
1 vanilla bean or 1 tsp vanilla bean paste

Chill the bowl and whisk of a stand mixer.
If using the vanilla bean paste see notes.
If using the vanilla bean: Pour the cream into a medium bowl. Scrape the vanilla bean seeds into the cream and whisk together. Cover and refrigerate for one hour.
Pour the cream through a fine mesh sieve into the chilled bowl of the stand mixer.
Whisk the cream on medium-low for a few minutes until it starts to thicken. Add the maple syrup.
Increase the speed to medium high and continue to whisk until the cream thickens to your liking.
Use immediately or refrigerate and use within a few hours. (If you made the cream very thick it will last a few days.)

If using the vanilla bean paste you can cut right to whisking the cream. Simple add the vanilla when you add the maple syrup. This will cut out lots of time if you are in a hurry!

~ Marla Meridith

Recipe: Blueberry Pie Cookies

We are completely smitten with these Blueberry Pie Cookies. This recipe is great for entertaining and it will assure you don’t eat the entire pie!

18 cookies

–for the dough
2 1/2 cups unbleached all-purpose flour, plus 1 tbsp
1/2 cup granulated sugar
3/4 tsp Kosher salt
2 sticks unsalted butter cut into cubes, at room temperature
1 large egg, plus 1 beaten egg for brushing
–for the filling
1/2 cup light brown sugar
1/2 tsp ground ginger
1/2 cup fresh blueberries
1/2 tsp pure vanilla extract
Turbinado sugar for sprinkling

For the dough: In the bowl of a stand mixer, whisk the 2 1/2 cups flour, 1/2 cup granulated sugar and salt together on low speed. Change to the paddle attachment. Add the butter and beat until the mixture appears crumbly. Add the egg and beat until the dough clings to the paddle. *This dough can made with a stand mixer or food processor
Transfer the dough to a clean work surface. Divide into 2 balls. Place one of the dough balls onto a sheet of parchment paper and top with another sheet. Roll the dough until it is 1/8 inch thick. Roll out the other piece of dough the same way. Refrigerate until firm, about 1 hour.
Preheat the oven to 375˚ with the oven racks in the upper and lower thirds of the oven.
In a small bowl combine the brown sugar, ginger, blueberries, vanilla and remaining 1 tbsp flour.
Line two baking sheets with parchment paper. Remove one dough sheet from the fridge. Cut as many 3 inch cookies as you can from the dough and place on the parchment lined baking sheet two inches apart. Knead the leftover pieces and roll into another 1/8 inch sheet. Place the remaining dough back in the fridge. Repeat the cookie cutting with the other refrigerated piece of dough. Continue to cut cookies until you have used up all the dough, transferring it in and out of the fridge as it gets too soft to work with.
Place a small amount of blueberry filling (about 1 tbsp) into the middle of half of the cookies. Place the tops on the cookies, press to seal the edges with a fork. Poke some holes on the tops to let steam escape. Brush with egg wash and sprinkle with the Turbinado sugar.
Bake for 22-25 minuets, rotating sheet pans half way through baking time.
When the cookies are golden brown, remove from the oven and cool on cooling racks.

~ Marla Meridith

Recipe: Southern Banana Pudding

Southern Banana Pudding recipe. What makes this dessert so extra special is the rich and creamy homemade vanilla pudding layered with vanilla wafers and sliced bananas. Thats all topped off with pillows of meringue.

8-10 servings

–vanilla pudding
3/4 cup granulated sugar
1/3 cup cornstarch
4 cups whole milk
4 large egg yolks
1 tsp vanilla bean paste
1/4 teaspoon salt
2 tbsp unsalted butter
–meringue topping
4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 box vanilla wafers
3-4 bananas, depending on size
ground cinnamon or nutmeg for dusting

Preheat the broiler with the rack in the middle.
Make the pudding: In a saucepan over medium heat, whisk the 3/4 cup sugar, cornstarch, milk, egg yolks together. Stir constantly, until mixture just begins to bubble about 10-15 minutes. Reduce the heat to a simmer and whisk for another minute. Remove from the heat and whisk in the vanilla, salt and butter. Transfer to a bowl to cool.
Make the meringue: Simmer 1 inch of water in a saucepan. Place the egg whites, 1/2 cup of sugar and cream of tartar in a heat proof stand mixer bowl. Place this bowl over the simmering water and whisk continuously until the sugar is dissolved and the mixture is hot about 3 minutes. Place the bowl in the stand mixer fitted with the whisk and beat until stiff peaks form about 5-7 minutes.
Line an oven safe pie dish or 13×9 inch pan with a layer of vanilla wafers. Place 1/2 banana slices over that. Pour 1/2 of the custard over the cookies and bananas. Layer with more cookies, bananas and pudding. Finally, layer on the meringue with a spatula, spreading with flicks of the wrist to make peaks.
Broil for 3-7 minutes until the peaks of the meringue are a nice golden brown. Dust with cinnamon or nutmeg if desired. Ready to serve at any temperature.

~ Marla Meridith