A tour of the kitchens on the CARIBBEAN PRINCESS:
First, we assembled in
the theatre.
The head chefs then proceeded to entertain us with an absolutely hilarious cook-off!
The tour which followed, however,
gave
us no inkling of how the ship's crew worked to provide us with our wonderful dinners.
*********
Bryan and I, on the other hand, will keep no secrets from you.
Please enjoy our summery dessert:
BLACKBERRY APPLE PIE
From: FARM JOURNAL’S COMPLETE PIE COOKBOOK,
c1965
FILLING:
3 cups blackberries (freshly picked by Bryan)
1 cup peeled, thinly sliced apples
3 tbsp quick-cooking tapioca
1 cup sugar
½ tsp cinnamon
Combine all filling ingredients. Turn into pastry-lined 9-inch pie pan.
Cover with crust. Bake at 425 degrees for 40 minutes.
Mary Stadnyk’s Pastry for a 2-crust pie: http://eleanorstadnyk.blogspot.com/2013/06/company-and-pie-crust.html
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