Posted on March 03, 2017 by Anne Milneck | 1 comment
Posted on July 05, 2016 by Anne Milneck | 0 comments
A galette is a free-form pie of sorts that's perfectly suited for those of us (Anne) who aren't proficient when it comes to pastry. These little fruit-filled, ginger studded desserts come together quickly and are proven crowd pleasers. The little bits of ginger deliver a spicy-sweet surprise with each bite.
1 pie crust
1 pint fresh or frozen blueberries
1 Tbl Crystallized Ginger
1/3 cup granulated sugar
1 Tbl all-purpose flour
1 egg, beaten with a little water
Preheat the oven to 400 degrees. Using a rolling pin, roll the pie crust into a circle approximately 12 inches in diameter. Cut the circle into four pieces and place the pieces on a parchment-lined baking sheet evenly spaced apart. In a bowl, combine the blueberries, Crystallized Ginger, granulated sugar, flour and salt. Divide the mixture among the four pieces of pie dough, placing the mixture in the center. Gather the edges of the pie dough and fold over the blueberry mixture. Brush the edges of the dough with the egg wash and sprinkle with the Ginger Sugar. Bake until the pastry is golden brown and the blueberry filling is bubbling, about 20-30 minutes. If the pastry begins to brown too much during the baking process, lower
Posted on August 17, 2014 by Anne Milneck | 0 comments
This galette was the result of a happy accident. Anne thought she was grabbing blueberries and a disk of pie crust from the freezer, but it turned out to be the dough used in our Sugar Sanded Strawberry Toaster Pastry recipe. This mixup resulted in a most delicious galette. This tender, flaky crust may not be sturdy, but it does make for a decadent base for the sweet, syrupy blueberry filling.
Posted on August 02, 2014 by Lori Zachary | 0 comments
These egg and dairy free muffins are nothing short of delicious. The baking soda and vinegar do the leavening work of the egg, and the almond milk subs in for dairy. These muffins bake up with a beautiful rounded crown and golden brown color. Frozen blueberries can be used in place of fresh.These make for a wonderful breakfast or snack any time of the day!
Posted on July 04, 2014 by Anne Milneck | 0 comments
Classic two crust blueberry pie...about as simple and delicious as it gets. You can use store-bought crust, but even the non bakers (Anne) can master this crust. The food processor makes it a cinch.
Posted on June 15, 2013 by Anne Milneck | 3 comments
My aunt makes a long list of amazing desserts, and this one is among my favorites . I love the contrast of the toasty, buttery topping with the warm fruit underneath. Serve this warm with vanilla ice cream.
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