Friday, June 27, 2014

Black Raspberry Custard Pie with Freshly Picked Berries

Black Raspberry Custard Pie

1 cup sugar                                        
2 Tbsp. flour                       
¼ tsp. salt
1 cup half & half
2 eggs                                                   
2 Tbsp. melted butter
2 cups sliced strawberries or peaches or whole black raspberries
1 unbaked pie shell – 9 inch         

Mix sugar, flour and salt. Add half & half, slightly beaten eggs, and melted butter. Blend well. Sprinkle fruit with small amount of sugar, and a sprinkle of cinnamon or fresh grated nutmeg and stir well.  Place fruit into bottom of pie shell.  Pour mixture over the fruit. Sprinkle top with very small amount of cinnamon. Bake at 400° for 10 minutes then turn down to 325° and bake until custard sets.  (At our high altitude here, my total baking time was 60 minutes.  If you live at sea level or so, your baking time would be less.)

I picked the black raspberries from my friend's garden this week.  I made two of these pies last night.  Let the pie cool before slicing.  I also recommend refrigeration till it's all consumed.  This pie is fabulous and the flavor of the berries is enhanced by being baked in a custard.

Monday, June 23, 2014

Pet Portrait Commission

Pet Portrait Commission.  Acrylic on canvas, 12"x12"  Toni Youngblood
The adult dog on the right side has gone to the "Rainbow Bridge".  The owners commissioned this portrait with his little puppy Dachshund fellow family member.

Friday, June 20, 2014

Montepulciano Twilight

Montepulciano Twilight, Watercolor and oil pastel on Arches paper 22"x30", Toni Youngblood 2014

Saturday, June 7, 2014

Meditative Knitting

Meditative Knitting, 30"x22" Watercolor and oil pastel on Arches paper, Toni Youngblood 2014



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