Ever since Cindy Day published her favorite summertime recipe, the Weather By Day team has received numerous recipes from across the province. So we thought we’d share a couple of the submissions to excite your taste buds.
“Now that it is the blueberry season, I think of my wife’s favorite recipe - Blue Fungie. She didn’t like the word grunt in the recipe, so she changed it to Fungie.” - Douglas Myra, Halifax.
Blue Fungie
Ingredients:
- 4 cups of blueberries
- 1/3 cup of water
- 1 cup of sugar
- 1 tsp nutmeg.
- Boil the above for five minutes.
Mix in a separate bowl:
- 1 cup of flour
- 1 tsp of baking powder
- 1 cup of sugar
- 1/2 tsp of salt
- 1/2 cup of milk
Drop the above mixture into the pot of blueberries with a tablespoon and cook at low heat, covered, for 12 minutes. Do not remove the cover until 12 minutes have passed.
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“I hosted a surprise birthday party for my husband. The theme was Friday Fajita Fiesta and the menu consisted of Mexican fare. My husband doesn’t like sweets so in lieu of the traditional birthday cake I found a recipe for Margarita Pie.
The crust is made from pretzels and the filling is cool, light and not overly sweet. The pie was a hit and I have since made it again. The recipe calls for only a few ingredients and it can be whipped up in about 10 minutes, then refrigerated.” - Sandra MacKenzie, Middle Sackville.
Margarita Pie
Ingredients:
- 1 ¼ cups crushed pretzels
- ½ cup butter, melted
- ¼ cup white sugar
- 2 cut (2" dia.) limes, zested and juiced
- ¼ cup orange juice
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
Directions:
In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes. Serves eight.
I hope you have fun making these. Till next time!
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Cindy Day is the chief meteorologist for SaltWire Network
