Rosie's Country Baking

Sharing Old Fashioned Desserts and Comfort Food, come on over to see what's baking!

Saturday, November 15, 2014

Sweet Potato Pie with Cinnamon Pecan Streusel

This sweet potato pie is silky smooth, sweet and spiced just right then made even sweeter and more decadent with  a buttery pecan topping.   Comforting and delicious for Thanksgiving and Fall celebrations!
9" premade or your favorite pie dough recipe
2 cups mashed dark orange sweet potatoes *see note
1/2 cup packed light brown sugar
2 Tbsps corn syrup
1 cup evaporated milk
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger or pinch of freshly grated ginger
1/4 cup packed light brown sugar
3 Tbsps flour
2 Tbsps unsalted butter -melted
1/4 tsp ground cinnamon
1/2 cup chopped pecans
Prepare crust in pie pan and crimp edges, place in refrigerator.  For smoothest consistency process sweet potatoes until smooth in food processor.  *To cook sweet potatoes - prick all over with fork, place on a large plate and microwave 15-20 minutes until very soft and surface is slightly wet, flipping and checking every 5 mins.  Immediately slice in half to release steam.  When cool enough to handle scoop flesh into bowl of food processor.   Preheat oven to 425 degrees.  When potatoes are smooth place 2 cups in stand mixer fitted with a whisk attachment.  Add the remaining filling ingredients and beat until smooth.  Remove crust from refrigerator and place on cookie sheet.  Pour filling into crust.
Bake for 15 minutes, then reduce oven temperature to 350 degrees and rotate pan, let bake an additional 20 minutes.  Meanwhile prepare topping:  Mix together all ingredients except butter, then add butter and mix. 
Carefully sprinkle topping over pie.
Continue baking an additional 15-20 minutes until there is a minimum amount of jiggle in the pie and streusel is golden brown.  Let cool completely, about 3 hours.  Store in the refrigerator until ready to serve. 
Recipe adapted from


Pyrex Pie Plate and Keeper and other pie tools available in my store:

Thursday, July 17, 2014

Lemon Blueberry Buckle

Blueberries are in season now and they just shine in this moist and lemony cake.  Half of the blueberries are added to the batter and half are spread on top with the sweet lemony crumble.  The berries sink in and "buckle"  dispersing throughout the cake.   You get the sweet juicy berries and tangy lemon in every delicious bite.   This recipe is a keeper!
Crumb Topping:
1/2 cup flour
1/3 cup sugar
1/8 tsp salt
zest of 1 lemon
1/4 cup unsalted butter, cubed and at room temp
1 1/2 cups plus 2 Tbsps flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
6 Tbsps unsalted butter at room temp
zest of 1 lemon
2 large eggs at room temp
1/2 cup sour cream
2 cups blueberries, rinsed and picked over
Lemon Syrup:
1/3 cup sugar
juice of 2 lemons
Butter a 9" square baking pan.  Make the crumb topping:  mix the flour, sugar, salt and zest together in a bowl.  Add the butter and using your fingers or a fork cut in the butter until you get a coarse crumb size.  Place topping in the fridge until ready to use.
Make the cake:  Preheat oven to 350 degrees.  Whisk together the flour, baking powder, baking soda, salt and nutmeg in a bowl.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and lemon zest together on med speed for about 4 mins until light and fluffy.  Add the eggs one at a time, mixing and scraping down the sides of the bowl as needed.  Add the flour alternating with the sour cream, just until incorporated, scraping down the sides of the bowl as needed.  Add 1 cup of the blueberries and mix on low just until incorporated throughout the batter.  Spread the batter into the prepared pan, then distribute the remaining 1 cup blueberries over the top of cake. 
Remove crumb topping from fridge and sprinkle over berries, then bake for about 45 mins, or until lightly golden and firm on the top.   
Make the glaze a few minutes before cake is done:  combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over med-low heat, stirring occasionally for about 8 mins, until syrupy.  Pour the glaze over the cake as soon as it is removed from the oven, to let it seep in over the berries.  To store:  cover in plastic wrap, will keep at room temp for 2-3 days.
Recipe adapted from a wonderful cookbook:  Rustic Fruit Desserts, book is available here: