Welcome to BlueRibbonBaking.com! Marjorie Johnson's website includes information on her cookbook, baking tips from Marjorie herself, and updates on her upcoming live and TV appearances.
Marjorie joined Regis Philbin on Twin Cities Live. Watch Marjorie and Regis make her prize winning Sour Cream Coffee Cake.
In honor of Mother's Day Marjorie was on Twin Cities Live Friday May 11 demonstrating her mother's Blueberry Muffin recipe. To watch her episode click here.
Marjorie was on the Dr.Oz Show Monday February 28. She made her Apricot Pecan Muffins with him. The recipe is on page 118 of her cookbook "The Road to Blue Ribbon Baking with Marjorie".
Marjorie Says "The Dr. Oz show is one of my favorites. I am a huge fan of Dr. Oz and he presented me with a big blue Dr. Oz Ribbon!"
Marjorie made her blue ribbon gluten free Orange Seed Crackers with Belinda Jensen at the Kare 11 barn on Saturday September 4. For her original recipe click here
View Marjorie's prize winning English Toffee Pie recipe on Martha Stewart.
I always bake my pie in a Pyrex glass pie pan. I like glass better than a metal pan. I use part butter in my pie crust for the flavor of butter. I always use a pastry cloth and a rolling pin cover to roll out my pie crust. It is easier to roll out. In 1990 this blueberry pie won me a trip to the Crisco pie contest in New Orleans in spring 1991.
- Pie crust for a double 9-inch pie
- Milk or Cream
- 3/4 cup sugar plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups fresh blueberries, divided
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Cheese Layer
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons sugar
- ¼ cup dairy sour cream
- ½ teaspoon grated lemon peel
- Baked flower cutouts
- 7 blueberries
Heat oven to 425 F.
Press two thirds of pie crust dough between hands to form a 5 to 6-inch "pancake." Form remaining dough into smaller "pancake." Roll and press larger "pancake" into 9-inch pie plate. Bake and cool completely.
Roll remaining dough to 1/8 inch thickness. Cut out seven 2-inch flowers using a cookie cutter. Cut 1/4 inch hole in center of each. Place on ungreased baking sheet. Brush with milk. Sprinkle with sugar. Bake at 425 F for 7 to 9 minutes or until lightly browned. Cool completely.
For filling, combine 3/4 cup sugar plus 2 tablespoons sugar, cornstarch and salt in medium saucepan. Add lemon juice and 1 ½ cups blueberries. Cook and stir on medium heat, until mixture comes to a boil. Simmer, stirring often until thickened. Remove from heat. Stir in butter. Cool to room temperature. Fold in remaining 1 ½ cups blueberries.
For cheese layer, combine cream cheese, 2 tablespoons sugar, sour cream and lemon peel in small bowl. Beat at medium speed of electric mixer until smooth. Spread on bottom of baked pie crust. Spoon filling over cheese layer.
For decorations, place one flower cutout in center of pie and remaining 6 cutouts around edge of filling. Place 1 blueberry in center of each flower. Refrigerate. Makes one 9-inch pie.