Posted at 10:09 am , on August 4, 2017
After 6 years, An Inspired Cook is getting a new look. There are now more recipe categories with a photo of each recipe to make it easier to find that perfect recipe and visualize how it might look. I hope you all will come along with me for the next chapter. Here’s one of my favorites . . . fried pies. I have to admit they are my guilty pleasure, there I said it! Honestly I love all pies but I am especially fond of fruit pies. Sweet fried pies which are sometimes referred to as hand pies are filled with any number of fruits and sometimes even cream fillings like chocolate or lemon. For these cherry pies I opted to used frozen cherries over fresh. Frozen cherries break down when cooked and emit the juice that’s needed to make a glossy pie filling that tastes so good in a fried pie. Then there’s the lemon glaze, the oh so yummy icing on the cake . . . um I mean pie!!
Posted at 11:14 am , on October 10, 2016
With Autumn upon us you might be thinking it’s time for pumpkin and apples but I’ve still got a little Summer left in me with some late ripened berries. If you like crumb cake you are going to love this blackberry crumb pie. The consistency is similar to pie bars but I chose to bake it in a pie crust and it turned out scrumptious. It’s layered with berries on the bottom swimming in a cake like batter with a golden crisp topping. I’m thinking this would be a great pie to freeze and serve for the holidays, providing I can find these luscious berries again.
Posted at 9:46 am , on August 12, 2016
There’s nothing better than a ripe juicy peach in the summertime, at least I think so. The only thing better is maybe a peach pie. This summer I made fried pies and they couldn’t have turned out better. Smelling the freshly fried pastry dough with vanilla glaze took me back in time to when my Mom used to make glazed doughnuts. She would fry them up and while they were still warm dip them in a glaze which tasted out of this world!! I remember stuffing my face with them as fast as she could make them. I don’t mean to say fried pies are like doughnuts but the aroma is very similar. I found some locally grown peaches that were ripe and so sweet, perfect for a pie filling. I can’t wait to make more, maybe try some with berries, cinnamon apples or lemon curd.
Posted at 7:17 pm , on March 26, 2016
My Mom’s buttermilk pies are one of my favorite things on earth. Every time I bake a buttermilk pie it brings back memories of Mom in the kitchen. Mom is now 91 almost 92 and she doesn’t cook anymore. Although she is doing well physically she doesn’t remember things like she used to. A few years back when we went back to the farm to visit, Mom decided she was going to make a pie. She didn’t have any buttermilk so she set some milk out on the counter and it ultimately spoiled. In her mind if the milk went a little sour it would be just like buttermilk. As we all sat down at the table and took that first bite we all just about gagged. We asked Mom if her milk was old and she told us what she had done. We all just looked at each other and started giggling. She didn’t know what we were giggling about, she looked at us like we were crazy and went on eating her slice of pie like it was the best thing. You see, she has lost her taste buds as well and she didn’t taste the spoiled milk like we did. When we get together we all have a good laugh about the spoiled milk pies, even though Mom can’t remember any of it.
Posted at 9:22 am , on August 5, 2014
Ever listen to the song “Millions of Peaches” . . . it’s the song that sticks in my head this time of year. You know the one . . . Millions of Peaches, Peaches for Me, Millions of Peaches, Peaches for Free. . . I love peaches and when they are in season I could eat them every day. Each summer I make myself a peach pie, it’s like tradition. I usually make a deep dish pie but this year I used the same amount of peaches to make a smaller pie plus 6 individual pies in ramekin cups. The individual pies are great to share with neighbors and friends and are so much fun to make. Instead of the traditional pie crust topping I made a pecan crumble for Joe who prefers a streusel topping to pie crust. You can’t go wrong either way. And a scoop of vanilla ice cream on the side makes for one delicious dessert!
Posted at 9:07 am , on December 20, 2013
Pecan pie may not be the healthiest thing to eat but it also happens to be one of the tastiest things on earth, so I give it a pass around the holidays. I just don’t think the holidays would be the same without a slice of pecan pie. There’s just something about the creamy buttery sugar filling combined with the nutty pecan that makes your mouth water. I always take my time and savor every bite because I know it will be another year until I taste it again. I like to pick out all the biggest and best pecans, lay them out one by one on top of the pie to make a pretty circular pattern. It’s fun to put together and gets a lot of “Wow’s” when you set it on the table!
Posted at 8:40 am , on December 18, 2013
This is a pie from my childhood, maybe from yours too! Only we used cherry pie filling for the topping and it was called Cherry O Cream Cheese Pie. I remember Mom making this pie for the holidays, and loving that lemony cream cheese filling with syrupy cherries on top. I froze several packages of raspberries and blackberries over the summer and thought this would be a perfect topping on an old favorite. Everyone loved the mixed berry version and the coloring was bright and glossy red. Makes you hate to slice into it . . . almost!
Posted at 9:13 am , on December 16, 2013
I’m devoting this week to holiday pies! Pies are my favorite dessert no matter the occasion but around the holidays I like to make a variety so we have choices. I think a slice of pie brings back recollections, particularly around the holiday season, of times spent with family and friends. There are many different layers of flavors and textures (fruit pies, cream pies, pies with meringue, custard pies, frozen pies, well you get the picture) in which to choose from. One of the pies I’m making this year is a Salted Caramel Apple Pie with a Toffee Crumble. This one is for Joe who loves any pie with a crumbly topping. I tried a new recipe for an all butter crust which I found easier to work with and made a really pretty crust. I can’t wait to taste it but I’ll have to be patient as it went straight to the freezer for safekeeping until the holidays. The temptation was overwhelming as the aroma of warm apples and caramel filled the kitchen. As far as apple pies go, I think this pie will be hard to beat!
Posted at 7:37 am , on June 18, 2013
I’ve been feeling guilty for being away for so long but honestly I needed a break. Joe and I took a road trip to Tennessee, first to Memphis where we stopped by all the tourist locations, then headed farther east, driving South to North through the Sequatchie Valley where we went in search of my family tree. We had fun researching through libraries and archives trying to dig up little tidbits of interesting history. And when we returned home I had a little present about to be delivered (actually it was kind of big). Joe let me pick out my dream stove, a gas stove with a few extra bells and whistles. I haven’t cooked on gas in ages but it’s what I wanted to get back to and believe me there’s been some challenges. So while I’ve been relearning how to cook I’ve taken a couple weeks off to practice. My first test was nine dozen cupcakes for an office party where Joe works. I was a bit nervous about temperatures and fretted over every little detail but in the end my new oven didn’t let me down. So now that things have settled down a bit I’m hoping to get my groove back and post a few recipes again. This week I found cherries on sale and they were so good! I decided on individual crumbles because Joe loves that crumbly topping. I cut down a pie filling recipe and altered the crumb topping so that it fit perfectly in my half pint jars. So cute and irresistible, plus they tasted great too!
Posted at 8:49 am , on May 10, 2013
In early summer I am always on the lookout for fresh rhubarb. I love the tart and tangy taste of rhubarb that makes the most delicious desserts. Occasionally I find it at the farmers market but rarely at the grocery store. Imagine my surprise when I found fresh crisp stalks in my local grocery store. I couldn’t pass them up and picked up several stalks of rhubarb along with some fresh raspberries with the idea to make a cobbler or crisp. I decided to make individual crisps in half pint jars. They were easy to make and really cute to serve for a special occasion.