"Better Homes and Gardens" Pastry Recipe, 2001?

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Does anyone have any recommendations for finding an older 2001 issue of Better Homes and Gardens? I'm looking for a Pastry recipe featured in one of the issues (with the 1785 Inn Buleberry Pie) and none of the libraries in my area carry the older issues.

I know you can sign-up and log onto the site but I don't see the logic in paying an annual subscription for just one recipe. Any thoughts or recommendations?
I'm amazed how quickly one can find answers online with so many experts. I sincerely thank you. I'll give the recipe a try.
 
Here's a Blueberry Buckle recipe from Better Homes 'n Gardens 11th edition issue.

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch baking pan; set aside. Combine the 2 cups flour, baking powder, and salt.
2. In another mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed till light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries. Combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in a 350° oven for 50 - 60 minutes or till golden. Serve warm. Makes 9 servings.

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here it is i searched for 1785 blueberry pie and the inn came up and so did the recipe! Enjoy...it looks good
Yield: 8 servings

From the 1785 Inn & Restaurant, North Conway, NH

Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream
Piecrust:

1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.


Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.

Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.


To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.

Here's the link
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=2435
 
I just went on the site and could search recipes ( I don't subscribe). When I the box popped up asking for my subscription, I closed it and searched just fine. What's the name of the recipe?
 
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