Best Johnny Jalapenos Cast Iron Blueberry Pie Recipes

FAMOUS FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 375ºF.
• Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions. The one I use says to leave them out for approximately 10-15 minutes.
• Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry. Set aside.
• Using a large mixing bowl, combine the sugar, tapioca, and cinnamon. Mix well.
• Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.
• Add the berries to the bowl, lightly fold them into the syrup to coat them.
• Line the bottom of the 9" deep-dish pie plate with 1 pie crust. Make sure to lightly press down to seal it to the plate, and push out the bubbles. Allow the edge of the crust to overlap the rim of the pie plate.
• Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate. Thus, you may not use all of the berry mixture.
• Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate. Trim the excess off the edge.
• Use a knife to cut holes in the top crust to ensure the pie filling is ventilated. This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface. This is your chance to be creative.
• Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.
• Allow to cool on rack before serving, and enjoy the pie my husband calls his "favorite cake!".

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!

JOHNNY JALAPENO'S CAST-IRON APPLE PANCAKE

Steps:

• Preheat oven to 425°F Place oven rack on the middle rack of your oven. In a small bowl, combine sugar and cinnamon. Set aside.
• In a large bowl, combine flour, milk, eggs, salt, and vanilla extract. Beat until batter is smooth and set aside.
• In a 8" or larger cast-iron frying pan over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5-7 minutes to slightly cook the apple slices. Add raisins if using and remove from heat.
• Pour the batter over apples into baking pan. Place pan in oven and bake 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly, but this is normal). Remove from oven.
• Remove pancake from the baking pan by flipping upside down onto a serving platter so that the apples are on top. To serve, cut into serving-size wedges and transfer to individual serving plates. Note: Once out of the oven, the pancake will begin to deflate, but that is okay.

JOHNNY JALAPENO'S TIJUANA ICE CREAM (WITH VARIATIONS)

Steps:

• CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate.
• Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes). Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours.
• CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil.
• Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously.
• Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil.
• Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours.
• FRIED BURRITOS: Form 1/4 cup of ice cream into a 4" long log (or use a sharp knife dipped in hot water to slice). Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours.
• Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry.
• ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.