Category: Dessert

Posted in Dessert

Raspberry Pie

Posted on by Northerly Nosh

Up and down our alley you can harvest a smorgestboard of raspberries. Love urban forging.  Our neighbors are ever so generous!

My daughter Ava who’s 11 yrs. old used her raspberries she picked to make a pie. 

Raspberry Pie


Raspberry Pie

Preheat the oven to 400 degrees.

In a large bowl, mix together:

  • 5 c. raspberries (if frozen – thawed) (or any other berry you prefer)
  • 1/2 c. sugar (another 1/4 c. if you like it sweeter)
  • 5 Tbsp. cornstarch
  • the zest of one lemon

Butter a 9 inch pie plate, and line it with:

  • 1 pie dough round, she used store-bought (there should be extra dough hanging slightly over the sides)

Pour the filling into the shell and then prepare the top of the pie by cutting the other dough round into long 1 inch wide strips, and then arrange it in a lattice pattern. Cut the excess dough and crimp the edges.

In a small bowl, beat:

  • 1 egg

Using a pastry brush, carefully “paint” the egg wash on the pie dough, being sure to avoid any large globs of egg. Sprinkle the egg-washed dough with:

  • 2 Tbsp. course sugar

Bake the pie at 400 degrees for 45-55 minutes, or until the crust is golden brown.

Let the pie cool before cutting into it, and enjoy!

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Posted in Dessert

Homemade Dilly Bars

Posted on by Northerly Nosh

Homemade Dilly Bars

Who knew the Red River Valley of Minnesota was known for inventing Dilly Bar in 1955?! Specifically at Dairy Queen in Moorhead, MN.

The Dilly Bar, a beloved chocolate-dipped ice cream puck-on-a-stick. The candy coating dips comes in cherry and butterscotch flavors too. 

To make your own dilly bars, you’ll simply need vanilla ice cream, a pie pan, baking chips and a few tongue depressors.

Spoon ice cream into mini pie pans and let harden. Wait 1 hour or until ice cream is firm & hard, then pop out of tins. Insert tongue depressor into the side of the ice cream. Place discs of ice on baking sheet lined with parchment paper. Freeze for another hour.

The amount of baking chips you need depends on size & quantity you are making. Separate chips into bowls. Melt chips, by putting them in a microwave for 30 seconds, stir, repeat until smooth.

Spread a thin layer of melted chips on parachment paper and put the ice cream bar on top. Work fast and simply pour the melted chips on the bar until it’s covered and rush frantically place the bars back into the freezer.  If you want to add the classic dilly bar swirl, now’s the time to do it- just take a spoonful of the melted chips and pour into a swirl shape.

Enjoy this classic Minnesotan ice cream treat!

Posted in Dessert, Uncategorized

Sugar Cookies

Posted on by Northerly Nosh

Happy 4th of July!!! 

Lots of personal stuff going on for the last few months. Sorry it’s been so long since I’ve posted. Thank you for sticking with me. Enjoy your day of celebrating America’s birthday!

4th of July Cookies


Cookies:

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


Ising:

  • Powered sugar
  • Water
  • Food color
  • Baggies to pipe
  • Paint brushes


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).


Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.


Bake 6 to 8 minutes in preheated oven. Cool completely.


NOTE: I make icing with confectioners’ sugar and milk. I make it fairly thin, as I ‘paint’ the icing on the cookies with a paint brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.