Pennington Farms Blackberry Buckle

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
Do not wash berries until just before eating, and then only briefly in cold water.
To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
When baking with frozen berries, do not thaw before using.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Dessert

Servings:

Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

2 cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blackberries

Topping:

½ cup flour
½ cup sugar
¼ cup butter

Instructions

Preheat oven to 350°F. Grease a 9x9 baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg.
With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth.
Spoon batter into prepared pan. Evenly distribute berries over top.

Topping

In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries.
Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

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To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
pnnngtnj@aol.com

My visit to Penningrton Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own.

More Southern Oregon Travel from GHW

Jacksonville, Oregon

Rogue Creamery, Central Point, Oregon

Lillie Belle Farms {Artisan Chocolates}, Central Point, Oregon

Smoked Salmon Pastry Cups {Appetizer}

February 22 By Renée ♥ 6 Comments

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

Provides a good source of vitamins, proteins, and minerals
Helps maintain insulin levels in the body
Reduces your risk of cardiovascular disease
Improves memory and efficacy of brain functions
Helps prevent macular degeneration
Reduces risk of colon, prostate and kidney cancers
Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups

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Course: Appetizer

Cuisine: American

Keyword: appetizer, salmon

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Salmon Filling

8 ounces mascarpone cheese*
1/4 cup heavy whipping cream
Dash Worcestershire sauce
Dash hot pepper sauce or Sriracha
6 ounces smoked salmon chopped
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon zest

Pastry Cups

2 sheets puff pastry barely thawed
1 egg beaten

Instructions

Salmon Filling:

In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
Brush each of the circles on the baking sheet with beaten egg.
Place one "donut" pastry circle on top of each of the egg-washed circles.
Brush the top of the donut circles with egg-wash.
cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.

Notes

* Yes, you can substitute cream cheese. 😊

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I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

Savory Mushroom Chicken Tart

October 16 By Renée ♥ 5 Comments

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

5 from 1 vote

Mushroom Chicken Tart

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

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Course: Main Dish or Appetizer

Servings: -10" tart

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 tablespoons butter
1 cup chopped onion
8 ounces mushrooms sliced
1 clove garlic minced
1/2 cup chopped walnuts
2 teaspoons chopped fresh rosemary basil & oregano also work nicely
8 ounces Neufchatel cheese or cream cheese
2 eggs
8 ounces rotisserie chicken meat chopped or shredded [See Note]
1 sheet sheet puff pastry dough
Salt, pepper, and seasoning salt to taste

Instructions

Preheat oven to 350° F.
Line the bottom of a 10-inch tart pan with parchment paper.
Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Put the pastry in the tart pan in the freezer while you prepare the filling.
Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
[Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
Season to taste and set aside to cool.
In a medium bowl, mix cream cheese and eggs together until smooth.
Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
Top with shredded chicken.
Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
Remove from oven and cool slightly before cutting.

Vegetarian options:

Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.

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This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Fresh Peach Tart {with Vanilla-Cardamom Cream}

August 25 By Renée ♥ 4 Comments

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me. (Shhhh. This is strictly between you and me now…It’s cardamom.) (Yep!) Just a little sprinkle of this uniquely aromatic spice makes a fresh peach pop with enough flavor to make Cinnamon and Ginger both jealous.

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5 from 1 vote

Fresh Peach Tart

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

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Course: Dessert

Servings: - 10" Tart

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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1 large pie crust homemade or store-bought
3 large peaches
2 tablespoons raw sugar
1 batch vanilla-cardamom cream recipe follows
1/4 cup peach jam preserves, or jelly

Instructions

Preheat oven to 375° F.
Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside.
Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes.
Pour into prepared pie crust. Allow cream to cool completely.**
Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!)
Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices.
Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.
Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
Remove tart from oven and allow to cool for about 30 minutes.
Using a mixer, blender, food processor or hand blender, puree peach preserves.
Brush pureed peach preserves over the top of the tart.
Serve warm or cold.

Notes

**Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry cream is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

5 from 1 vote

Vanilla-Cardamom Cream

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Course: Dessert

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups milk
1/4 cup cornstarch
1/2 cup white sugar
3/4 teaspoon cardamom
2 egg yolks
1 egg
2 tablespoons butter
1 teaspoon vanilla extract

Instructions

In a medium bowl, whisk together egg yolks and egg. Set aside
In a small bowl, stir together cornstarch, sugar, and cardamom.
In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat.
Whisk in butter and vanilla.
Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. **

Notes

Serving size: 1/8 Tart Calories: 224 Fat: 10.3 Saturated fat: 4.6 Unsaturated fat: 4.9 Trans fat: 0 Carbohydrates: 28.3 Sugar: 16.3 Sodium: 114 Fiber: 0.6 Protein: 4.5 Cholesterol: 8.8

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Little Oven Annie’s Cherry Tomato Tart

August 21 By Renée ♥ 13 Comments

Feta, caramelized onions, and grape-leaf walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

Our garden is yielding a bumper crop of cherry tomatoes right now, so I decided it was time to tackle something I’ve been putting off – a real tomato tart. However, even after spending some significant time cruising Pinterest for inspiration, everything I could up with sounded Blahh. Or had already been done… twice. So I put the idea on the back burner – until last week when I was standing in my kitchen staring at a bowl full of freshly picked cherry-tomatoes, when it hit me like a pizza stone. Wouldn’t you know it, just like Dorothy and those darn shoes, the answer had been right there in front of me all the time.

My sister introduced me to Leonardo’s Pizzaria in Vancouver [WA] some years ago. Leonardo’s creates Amazing pizza. Whenever Gael and I are over that way together, it’s our first choice (and possibly our second and third too).

Our favorite pizza at Leonardo’s is the Little Oven Annie, a savory sweet fusion of caramelized onions, feta, spinach and a unique Grape Leaf Walnut Pesto – the perfect base for a tomato tart that will set your taste-buds dancing.

5 from 1 vote

Cherry Tomato Tart

Prep Time45 mins

Cook Time20 mins

Total Time1 hr 5 mins

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Course: Main

Cuisine: Vegetarian

Servings: -10" Tart

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 lb. fresh cherry tomatoes
1 large pie crust homemade or store-bought
1 batch Caramelized Onions Instructions below
3 tablespoons Grape Leaf Walnut Pesto Recipe follows; or you can just use regular pesto
2 ounces crumbled feta cheese
1/4 cup packed fresh spinach chiffonade

Caramelized Onions

2 tablespoons salted butter
1 large onion halved and sliced thin, end-to-end

Instructions

Caramelized Onions

In a large skillet over medium high, cooked sliced onions in butter, stirring occasionally for about 20 minutes, or until onions are soft and deep golden brown (The edges of some, but not all, of the onions should be very dark brown).
!Click here for directions on caramelizing onions in your slow cooker.

Assembling the Tart

Preheat oven to 450°F. (Or 425° F for glass pie plates and some anodized aluminum baking pans.)
Lay the pie crust into a shallow pie dish or tart pan. Crimp or trim edges.
Spread pesto over the bottom of the pastry. Layer on caramelized onions, and then feta. Cover the entire tart with cherry tomatoes.
Bake for 20 minutes, checking crust edges after 15 minutes: if they are getting too brown, cover with a strip of aluminum foil or a pie shield.
The tart is done when the cherry tomatoes begin to burst and the crust is a light gold brown.
Remove from oven and allow to rest 10 minutes. Sprinkle with a chiffonade of fresh spinach.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Little Oven Annie’s Cherry Tomato Tart | The Good Hearted Woman

5 from 1 vote

Grape Leaf & Walnut Pesto

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Course: Sauce

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 ounces coarsely chopped fresh grape leaves stems removed (About 2 cups packed)
3 cloves garlic
1/4 cup Parmesan cheese
1/2-3/4 cup olive oil
1/4 cup walnuts
1 ounce fresh basil about 3/4 cup packed

Instructions

Blanch grape leaves by placing them in a pan and covering with boiling water. Let sit for 3-5 minutes.
Heat the walnuts in a small frying pan over medium heat, stirring frequently, until they smell "toasty." (Do not let them burn.)
Combine blanched grape leaves, basil, garlic, Parmesan, olive oil, and toasted walnuts in the bowl of a food processor. (If you use a blender, start with about half the grape leaves and add the others after the first half has been pureed.) Blend to a smooth paste.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The most time-consuming part of this dish is making the caramelized onions, so start them first. Otherwise, it’s a piece of cake… or tart.

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Raspberry-Almond Baked Brie {in Puff Pastry}

December 8 By Renée ♥ 8 Comments

This classic, four-ingredient Raspberry-Almond Baked Brie in Puff Pastry is always a crowd-pleaser at any holiday gathering!

My niece and I share a love of Celtic history, warm hugs, musty bookstores, and baked brie; of the latter, this Raspberry-Almond Baked Brie is one of our favorites.

This no-stress, easy-to-make appetizer is a total crowd-pleaser at any celebration. It holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

This recipe lends itself to countless variations. You can swap out the raspberry jam for something seasonal. Or how about orange marmalade, or apricot, or Marion Berry? Or leave out the almond paste and use cranberry sauce to create a new holiday tradition.

We like to serve this with apple slices and hearty, whole grain crackers.

Raspberry-Almond Baked Brie

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Ingredients

1 wheel of brie
1 sheet of puff pastry I use Pepperidge Farm
3 - 4 ounces of almond paste See Note
1/4 - 1/3 cup raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°.
Defrost puff pastry according to direction. Lay one sheet evenly in the bottom of a glass pie plate.
Slice the brie wheel horizontally as shown. Separate the layers.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick.
Use the brie container to cut a round of almond paste. (Or just use the brie as a guide and cut around it with a knife.)
Layer the almond paste circle in between the two brie circles.
Spread the raspberry jam evenly on top.
Using a pastry brush, apply a thin layer of egg white wash to the inside edges of the puff pastry. This will help to seal it together when you gather the edges.
Gather the puff pastry together at the top of the brie wheel and twist gently to seal.
Carefully slice off the big knot of pastry on the top. Use the extra pastry to create decorative shapes for the top if you wish.
Apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown.
Allow to cool for 5-10 minutes before serving.
Serve with crackers or sliced apples.

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NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

Triple Ginger Pumpkin Pie

November 15 By Renée ♥ 19 Comments

This is not your Gramma’s pumpkin pie! Three kinds of ginger – fresh, ground, and crystalized – give this pumpkin pie a spicy punch.

My mom was my Camp Fire leader for many years, and when I was in the third or fourth grade, she gathered our group together on the day before Thanksgiving and taught us all how to make pumpkin pie. We each got to make our own pie (with ample help) and then we delivered them all to our local Salvation Army kitchen so that they could be served at their annual Thanksgiving dinner. After mixing up a couple of big bowls of pumpkin custard, she showed us how to make a pie crust before she helped us make our own.

It was magic, watching my mother make a pie crust, like a dancer on a stage. I can still see her – bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring the rolling-pin in one graceful motion. Then rolling out the dough in smooth, perfect strokes. Her crust was always even and flawless. Then then pie plate upside down on dough and a clean circle cut with her paring knife exactly two inches away from the ring, all the way around. Roll the dough up on the pin and gently roll it out again, covering the pie plate and tucking it in, her delicate hands deftly fluting the edges with perfectly practiced pinches. Finally, crust complete, she filled it with the sweet, spicy pumpkin custard and eased it slowly into the oven. It is an image of my mother that I treasure.

The next hour or so was not so much a dance as it was circus, but in the end, each of us girls had a pie in the oven that we could claim. Once they were done and cool, I remember driving down Sandy and across the Burnside Bridge into “the city,” and then handing my pie to the lady there in the Salvation Army kitchen and looking up at her as she thanked us all and told us how much those pies would mean to the people who ate them. It made me feel really special. I know it was just a pie, but it was also the first time I remember ever having that glimmer of understanding that my contributions to my community mattered – that they were important. So it maybe it wasn’t just a pie after all.

The rules have changed, so likely you can’t deliver your home-baked pie to the local homeless shelter kitchen anymore, but there are so many ways to serve in the community every day, not only in the holiday season, but all year round. And usually, it takes less time out of your day than making a pie.

5 from 1 vote

Triple Ginger Pumpkin Pie

Makes 2 large pies.

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Course: Dessert

Cuisine: Home Cooking

Servings:

Author: Renée ♥

Ingredients

Pie Crust

½ cup butter-flavored Crisco Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!
½ cup butter – chilled in freezer for one hour Don’t use margarine. I always use salted butter, but you don’t have to.
3 cups unbleached flour
1 teaspoon ground ginger
2 tablespoons minced crystallized ginger
1 Tablespoons white sugar
1 teaspoon cider vinegar
5-6 Tablespoons Ice water

Pumpkin Custard

1 can of pumpkin or 3 3/4 cups fresh pureed pumpkin
4 eggs
2 egg yolks
1 1/4 cup brown sugar
3 tablespoons minced fresh ginger see instructions below
2 tablespoons minced crystallized ginger
1/4 teaspoon freshly grated nutmeg
Scant 1/2 teaspoon allspice
3/4 teaspoon salt
3 cups half & half divided

Instructions

Making the Pie Crust

In a medium bowl, mix flour, sugar and ground ginger with a fork. Stir in crystallized ginger and make sure each little piece gets coated with flour so they don't stick together. Mix in Crisco shortening with a fork or your fingers, then cut cold butter into ¼ pieces and sprinkle them into the flour mixture. Mix with your fingers some more – until mixture resembles very coarse crumbs.
Sprinkle vinegar over mixture and toss to combine. (The theory is that a bit of acid helps relax the gluten formation that would otherwise toughen the pastry.)
Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using. (I tend to let it rest a couple of hours, but you don’t have to.)
Roll out and form your pie crust.

Prebake Pie Shell for a Crisper Crust

You can now bake your pie one of two ways - either just fill it and bake it, or prebake the pie shell. I prefer to prebake it: one of the main complaints people have about pumpkin pie is that it they get soggy, and prebaking alleviates this problem.
This is the method I use for prebaking the pie shell: Put your formed crust into the freezer for about 15 minutes. When you take it out, cover the edges with a ring of aluminum foil, snugging the foil right down onto the formed dough. Line the bottom of the pie pan with a circle of foil and then fill with beans, or use pie weights if you have them.
Bake 20-25 minutes at 325°.
Remove the beans and bake an additional 15 minutes. Let cool.
(There is a great post detailing this process here.)

Pumpkin custard:

Whisk eggs and egg yolks together in a large bowl.
Put minced ginger and 1/4 - 1/2 cup half & half in a small blender and blend until smooth. (Use only as much half & half as you need to.) This is way easier than grating fresh ginger. Way, way, way easier.
Mix pumpkin, spices, and pureed ginger into eggs.
When pie crust is prepared, heat remaining half & half over medium low heat until nearly boiling (do not boil it!). Remove from heat and add to the pumpkin mixture.

Baking the Pie:

Preheat oven to 350.
Fill prepared pie shell with warm pumpkin custard and bake for 30-60 minutes, depending on the size and depth of your pie. It is done when a knife inserted comes out clean.

Notes

Freeze your crystallized ginger first - this will make it much easier to mince!

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Sourdough Pumpkin Spice Scones

October 15 By Renée ♥ 15 Comments

The only thing better than the warm, spicy scent of these Sourdough Pumpkin Spice Scones baking is taking a bite of one fresh from the oven.

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National Pumpkin Spice Day happens every year on October 1st, unofficially ushering in what has become known as Pumpkin Spice Season, or the period of time that stretches from the moment the first leaf falls each autumn until crack of dawn on Black Friday.

🍂 For a list of all things weird, wonderful, AND Pumpkin Spice,
scroll to the bottom of this post. 🍁

To be honest, while I appreciate a good pumpkin spice latte as much as the next person, I’m usually just not that into the pumpkin spice seasonal frenzy. I mean, I know it’s delicious and all, and makes you feel all cozy like you’re visiting your favorite Gramma and she has fresh, warm cookies waiting for you when you get there. I get that. But do we really need Pumpkin Spice Pringles? Or Pumpkin Spice Pet Cologne? I don’t know.

You know what Pumpkin Spicy thing you do need though? You need these Sourdough Pumpkin Spice Scones. Because they are Super-Delicious. Plus, while they’re baking, your house will smell warm and cozy and utterly spectacular.

Kind of like visiting your favorite Gramma.

• Visit “The Lazy Caretaker’s Guide to Sourdough” for more sourdough tips. •

5 from 1 vote

Sourdough Pumpkin Spice Scones

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

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Course: Breakfast, Brunch

Servings:

Author: Renée ♥

Ingredients

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Scones

2 ½ cup flour
½ cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
½ cup cold butter
1 cup 100% hydration sourdough starter
½ cup canned pumpkin**
1 tbs. molasses
2 tsp. vanilla
2 tablespoons milk only as needed

Spiced Sugar Topping

2 tbs. white sugar
½ tsp. pumpkin pie spice

Pumpkin Spiced Glaze

1 cup powdered sugar
1 tbs. canned pumpkin
1 tsp. pumpkin pie spice
2 tbs. milk

Instructions

Line a baking sheet with parchment and set aside.
Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a mixing bowl. Cut the butter into ¼ cubes and blend into dry mixture with your fingertips or a pastry blender. It should look like very coarse crumbs with a few bigger pieces of butter distributed throughout.
In a separate bowl, mix sourdough starter, pumpkin, molasses and vanilla.
Stir wet mixture into dry mixture. This may seem a little dry at first. Mix thoroughly before you decide to add the milk. The dough should soft like a biscuit dough. Don’t play with the dough too much – the less you work with it, the tenderer your scones will turn out.
Form a 9-inch wheel of dough. With a long knife, cut it into eight pieces, like a pizza. Brush the top of the wheel with milk.
In a small bowl, combine the white sugar with ½ teaspoon of pumpkin pie spice and sprinkle this mixture over the top of the scone-wheel, using your fingers to smooth it evenly.
Cut the wheel into eight pieces, like a pizza and transfer them to the prepared baking sheet. Place them so that they are about ½ inch away from one another. Put the scones on the baking sheet in the freezer, and set your oven to 400° F.
When the oven is heated, take the scones out of the freezer, put them into the oven, and bake for 20-25 minutes.
Cool on wire rack and drizzle with Pumpkin Spiced Glaze.

Notes

**You can use home-cooked pumpkin, but you may need to add a little milk or extra flour to the mix to adjust for the difference in moisture content.

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The only thing better than the warm, spicy scent of these 🍂 Sourdough Pumpkin Spice #Scones baking is taking a bite of one fresh from the oven. 😋 https://buff.ly/2RGvScZ #pumpkinspice #sourdough #baking Click To Tweet

A Short List of Wonderful & Weird Pumpkin Spice Items That Actually Exist

This time of year, you can’t throw scarecrow without hitting a someone drinking a Pumpkin Spice Latte or Pumpkin Spice Chia or some other PS beverage. However, if you find yourself wistfully wishing that you had even more Pumpkin Spice goodness in your life, here are a few things to consider adding to your list (plus a few that you should probably avoid!):

Pumpkin Spice Peanut Butter
Pumpkin Spice Twinkies
Pumpkin Spice Biscotti
Pumpkin Spice Pudding
Pumpkin Spice Ghirardelli Squares
Pumpkin Spice Milanos
Pumpkin Spice Root Beer Barrels
Pumpkin Spice Sugar-free Gum
Pumpkin Spice Pet Shampoo (Yep.)
Pumpkin Spice Pet Cologne (Who does this?)
Pumpkin Spice Hair Tinsel (Yes. This is a real thing)

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Lemon Party Tarts

July 8 By Renée ♥ Leave a Comment

We served these tiny Lemon Tarts at a party last weekend and they got rave reviews! (One word of warning: if you try to bite them in the middle, you will likely end up with meringue on your kisser. 😉 )

This is hands-down the best lemon meringue pie recipe I have ever used – the results are delicious, and it is nearly foolproof. The sweet, flaky crust complements the smooth, tart, lemony center perfectly. If you wish to make a single pie instead of tartlets, follow the recipe as outlined, but only make enough dough for one 9-inch pie.

Tiny Lemon Meringue Tartlets

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Course: Dessert

Servings: -8 dozen tartlets

Author: Renée ♥

Ingredients

2 batches Mama's Sweet Pie Crust or equivalent
1 1/2 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs separated
1/2 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar

Instructions

To prepare tartlet shells:
Preheat oven to 425 degrees.
Prepare dough and let it rest in refrigerator for at least an hour. Take out and let warm to room temperature for at 15-30 minutes before rolling out.
Divide dough into baseball size portions. Roll out on lightly floured surface and cut into 1 1/2-2 inch circles, using a biscuit cutter or top of a small drinking glass.
Press each circle over the top of an inverted mini-muffin tin cup.
Put into oven and immediately reduce heat to 375. Bake for 10 minutes and remove from oven. Tartlet shells should be on the light side. Remove from muffin tin and cool on rack.
To make tartlets:
Preheat oven to 325 degrees F.
Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 1/3 of the meringue into lukewarm filling.
Put filling in pastry bag or ziploc bag. Pipe into empty tarlet shells.
Put meringue into pastry bag or ziploc bag. Pipe a dollop of meringue onto the top of each tartlet.
Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack and serve or refrigerate.
These are best if made the day before and refrigerated overnight.

Notes

I wish I could take credit for the filling recipe, but I can't - that part was inspire almost entirely by Rhonda's Lemon Meringue Pie III on AllRecipes.com.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Divide dough into baseball size portions. Roll out on lightly floured surface and cut into 1½-2 inch circles, using a biscuit cutter or top of a small drinking glass. Press each circle over the top of an inverted mini-muffin tin cup.

Put into oven and immediately reduce heat to 375. Bake for 10 minutes and remove from oven. Tartlet shells should be on the light side. Remove from muffin tin and cool on rack.

Filled Lemon Meringue Tartlets

Sweet Pie Crust

July 6 By Renée ♥ Leave a Comment

Last November when I shared my recipe for savory Herbed Pie Crust, I also shared some advice that I was given about pie-crust making when I was a child by the our across-the-street-neighbor. Like my own mother, Mrs. Rothenberg made delicious pies. Unlike my own mother, Mrs. Rothenberg’s advice did not go in one ear and out the other – it stayed with me: I can still hear her cautioning, “Once you have your ingredients mixed up and you’ve added the water, don’t mess with it! That’s why people have tough pie or soggy pie crusts – they think they need to mess with it.”

Keeping her advice in mind, I spent some time this spring working on my sweet pie crust, and I think I have finally nailed it perfectly. Follow the directions below, and you will too!

Sweet Pie Crust

Whether making tiny tartlet shells like those pictured here, or a full-size pie, this easy to make pie crust will hold your favorite fillings with sweet, flaky perfection.

Prep Time15 mins

Total Time15 mins

Print Recipe Pin Recipe

Course: Basic Baking

Servings: 9-inch pie crust

Author: Renée ♥

Ingredients

1/2 cup butter-flavored Crisco Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!
1/2 cup butter - chilled in freezer for one hour Don't use margarine. I always use salted butter, but you don't have to.
3 cups unbleached flour
3 Tablespoons white sugar
1 teaspoon white or cider vinegar
5-6 Tablespoons Ice water

Instructions

In a medium bowl, mix flour and sugar with a fork. Mix in Crisco shortening with your fingers, then cut cold butter into 1/4 pieces and sprinkle them into the flour mixture. Mix with your fingers some more - until mixture resembles very coarse crumbs.
Sprinkle vinegar over mixture on toss to combine. (The theory is that that a bit of acid helps relax the gluten formation that would otherwise toughen the pastry.)
Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using. (I tend to let it rest a couple of hours, but you don't have to.)
For best results, let sit at room temperature for 15-30 minutes before rolling out.
Bake according to directions for whatever you are making.

Notes

If you are making one pie crust, this will make enough for that plus a few little extra treats for the kids.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

“Once there was a boy named Sam who grew up in the surf and sand To the mainland he headed on the journey of his life And ended up finding his wife. The couple got married and had quite a clan Sam said, “Let’s leave the city for simpler life” So to the farm the headed hand-in-hand.”

How to Enjoy Berry Season Year-round

Pennington Farms Blackberry Buckle

Ingredients

Batter:

Topping:

Instructions

Topping

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Pastry Cups

Ingredients

Salmon Filling

Pastry Cups

Instructions

Salmon Filling:

Notes

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Mushroom Chicken Tart

Ingredients

Instructions

Vegetarian options:

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Fresh Peach Tart

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

Instructions

Notes

Vanilla-Cardamom Cream

Ingredients

Instructions

Notes

Feta, caramelized onions, and grape-leaf walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

Cherry Tomato Tart

Ingredients

Caramelized Onions

Instructions

Caramelized Onions

Assembling the Tart

Grape Leaf & Walnut Pesto

Ingredients

Instructions

Remember to Pin this Post!

This classic, four-ingredient Raspberry-Almond Baked Brie in Puff Pastry is always a crowd-pleaser at any holiday gathering!

Raspberry-Almond Baked Brie

Ingredients

Instructions

This is not your Gramma’s pumpkin pie! Three kinds of ginger – fresh, ground, and crystalized – give this pumpkin pie a spicy punch.

Triple Ginger Pumpkin Pie

Ingredients

Pie Crust

Pumpkin Custard

Instructions

Making the Pie Crust

Prebake Pie Shell for a Crisper Crust

Pumpkin custard:

Baking the Pie:

Notes

The only thing better than the warm, spicy scent of these Sourdough Pumpkin Spice Scones baking is taking a bite of one fresh from the oven.

🍂 For a list of all things weird, wonderful, AND Pumpkin Spice, scroll to the bottom of this post. 🍁

Sourdough Pumpkin Spice Scones

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

Scones

Spiced Sugar Topping

Pumpkin Spiced Glaze

Instructions

Notes

A Short List of Wonderful & Weird Pumpkin Spice Items That Actually Exist

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and print this recipe!

We served these tiny Lemon Tarts at a party last weekend and they got rave reviews! (One word of warning: if you try to bite them in the middle, you will likely end up with meringue on your kisser. 😉 )

Tiny Lemon Meringue Tartlets

Ingredients

Instructions

Notes

Sweet Pie Crust

Ingredients

Instructions

Notes

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

🍂 For a list of all things weird, wonderful, AND Pumpkin Spice,
scroll to the bottom of this post. 🍁