Blueberry Pie Bread

MDS and I used to get delicious pie breads at a local farmer's market. The pie breads came in many varieties: apple, peach, and cherry. I enjoy all the different flavors, but blueberry pie bread is my favorite. Pie bread turns a basic bread into a sweet treat by dispersing pie filling within the loaf of bread. This bread is terrific fresh out of the oven or warmed in the microwave. And this bread makes excellent french toast.

Pie breads are easy to make at home. I used my Mom's french bread recipe. I also think a brioche bread recipe would be delicious. You can use any type of pie filling. It is easy to make your own pie filling, or, just use canned pie filling. The bread is topped with a streusel that adds a nice touch. Sometimes, the pie filling collects in one place within the bread making it slightly messy to eat. The bread could be assembled by covering small chunks of dough in the pie filling and dropping them into the pan. I found that it is easiest to spread the filling before rolling up the loaf and then twisting the resulting loaf to spread the pie filling around.

Blueberry Pie Bread 

• 2 1/2 to 3 cups flour
• 1 Tbsp. sugar
• 1 tp. salt
• 1 1/2 tsp. yeast
• 1 Tbsp. butter
• 1 cup water 
• 1 cup blueberry pie filling
• 1/8 cup brown sugar
• 1/8 cup flour
• 1 Tbsp. butter, softened
• Dash of vanilla

In large bowl, mix 3/4 cups flour, sugar, salt and yeast. Heat water to 120 degrees and add the butter to the water. Add the water and butter to the flour mixture. Mix well with a fork. At this point the dough should be fairly liquid. Once the mixture is smooth, add in more flour (usually 1 to 1 1/2 more cups) until a soft dough is formed. Then, turn the dough onto a floured surface. Knead, incorporating the remaining flour in as you go, for about 8 minutes. The dough should become somewhat elastic. Form the dough into a ball and place in a greased bowl. Cover the bowl with a towel (use a damp towel if the weather is dry) and let the dough rise until it doubles, about 2 hours.

Punch down the dough and turn out onto a floured surface. Let rest about 10 minutes. Roll out the dough so it is about 12 to 15 inches long. Spread the pie filling on the flattened dough. Then, roll the dough to form a loaf. Twist the loaf several time, then fold in half lengthwise. Place in a greased loaf pan. Cover the dough with a towel and let rise again, for about an hour.

Prepare the streusel stopping by blending together the brown sugar, flour, butter, and vanilla. Crumble the topping over the loaf. Bake at 350 degrees for about 45 minutes. Allow to cool. Enjoy!

Turkey Noodle Bake

In November, turkey becomes the focus of many menus. And, growing up, after Thanksgiving, it seemed that we were eating turkey forever. So it was not uncommon for Mom to use up some of the turkey in a casserole such as this recipe. After making this casserole, I remember it from childhood. Like many casseroles, this one is super easy to make and is delicious.

When I made this, I used cream of celery soup instead cream of mushroom soup. I notice that Mom's recipe forgot to include turkey in the ingredient list, so I suggest using 1-3 cups of chopped up cooked turkey. The recipe also calls for using frozen broccoli and cauliflower, but fresh vegetables could be used instead. I made this recipe with Swiss cheese, but as the recipe says, other cheeses could be used.

Turkey Noodle Bake 

• 8 ounces egg noodles
• 10 ounces cauliflower, chopped
• 10 ounces broccoli, chopped
• 1 can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1 medium onion chopped
• 1 tsp. pepper
• 1 1/2 cup shredded cheese (Swiss, Muenster or cheddar)
• 1-3 cups cooked chopped turkey

Cook the noodles and drain. In a large bowl, mix noodles, cauliflower, broccoli, soup, sour cream, onion, pepper, cheese and turkey. Transfer to a 13x9 pan. Bake at 350 for 30 minutes. Let rest for about ten minutes. Enjoy!

Criner Caramel Popcorn

While I have had caramel popcorn before, I don't think that I ever had homemade caramel popcorn until I was recently at a get-together at Amanda's and Brian's house. Nowadays, parties at the Criner/Isleb house typically involve a wonderful buffet spread of food that is a free-for-all among the many kids and adults gathered. In fact, these get-togethers are much like any Buckley family gathering. Back to the popcorn, which was put out at a recent party. I could not stop eating it. Even when other terrific food was put out, I kept going back to the popcorn because homemade caramel popcorn is so much better than store-bought popcorn.

It turns out that this deliciously addictive caramel popcorn was made by Amanda's Mom, Karen Criner. So of course, I had to get the recipe to share here. The recipe came with some helpful hints. While working with the caramel, it is quite sticky, so use cooking spray or oil on your utensils. Also, do your best to remove any kernels. I tried, but missed at least two kernels, and MDS and I each bit down on one. For my own tip, I struggled to completely coat the popcorn with the caramel. I found that while baking, I removed the popcorn from the oven about every ten minutes to stir to help better coat the popcorn. Although this delicious treat does take some work, it is worth it, especially to enjoy while still warm.

Criner Caramel Popcorn 

• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Spray a large roasting pan (or two large edged cookie sheets) with cooking spray or oil. Add popcorn and place in preheated oven at 250 degreed while preparing caramel. Mix brown sugar, corn syrup, butter and salt in saucepan. Stirring constantly, bring to a boil over medium heat. Boil for five minutes without stirring. Remove from heat. Stir in baking soda and vanilla. Mix well. Pour over warm popcorn, stirring to coat evenly. Bake for 45 minute, stirring occasionally. Remove from oven and spread on foil that has been sprayed or oiled. Allow to cool and break apart. Store in a tightly covered container. Enjoy!