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.
Posted at 8:44 am , on December 18, 2012
Christmas in New Mexico has many traditions, many of which I still honor. This week I’m focusing on what might be on the menu in many New Mexican homes. While this Apple Green Chile Pie isn’t something I’ve had before it tastes like something that might be served after a bowl of Posole and Tamales on Christmas eve. I saw this pie made on the Cooking Channel awhile back from a pie shop in the San Francisco area and I was intrigued. It sounded like something that would be served in New Mexico, not San Francisco, but no matter where it originated it was something I wanted a taste of. This pie originally had a walnut streusel but I decided to go with pine nuts. I grew up on pine nuts (most times still in the shell) which we called Pinon nuts grown from Pinon trees which also happens to be the state tree of New Mexico. This pie was the most intriguing pie I’ve ever made. The first bite was “interesting”, and each bite afterward was like “hey, this is pretty good”. As I took the last bite I decided I really liked it.
Posted at 8:57 am , on December 11, 2012
I have a couple of cook books (I call them recipe books) that I keep out on my entry table. I love the ones with the beautiful layouts and pictures so I keep them close by for when I have a few minutes to sit down. One of my favorites is a Junior League of Greater Covington book called “Roux To Do, The art of Cooking in Southeast Louisiana”. It not only has beautiful Louisiana festival posters but most of the recipes are very inspired. A lot of them come from area Chefs that share their most popular recipes. I came across this recipe called Gruyere Cheese, Arthichoke and Tomato Pie. It sounded so delicious but it had a plain pie crust which I wasn’t in the mood for. I remembered a recent post from Roz at la bella vita who made a tomato pie with an herbed buttermilk biscuit crust. That’s the crust I envisioned so I made her crust and filled it with big slices of tomatoes, a layer of artichokes and lots of gruyere cheese. It reminded me of a deep dish pizza pie!
Posted at 8:43 am , on October 30, 2012
Making pies in little canning jars are so much fun. There’s so many ways to decorate a pie when you make eight little pies. I was able to be creative and make each pie different and special. If I were to make these as gifts, I would make sure to decorate inside the jar so that I could place a lid on top but today I’m making them just for fun. A double crust pie crust is all you need to prepare the eight pies and I’m certain you could use just about any pie filling. I chose to make a fresh blackberry pie filling which turned out delicious. Wouldn’t these be great for a holiday dessert, presenting each person with their own individual pie! I may have to make these again soon!
Posted at 9:03 am , on June 19, 2012
I call this my humble pie. I love pies and I love making pies but I’m still working on my pie dough skills. It’s a work in progress and with trial and error I’m learning something new each time I put a pie together. The first time I ever made a cherry pie with fresh cherries I thought it was the best thing I’d ever ate. I like sweet cherries better than sour but I would not recommend Bing cherries as they tend to be hard and don’t cook down the way other cherries do. The cherries were on sale this week so I picked up a few to bring home just to eat. They had that taste and texture that I knew would make a great pie so I went back and picked up enough to make two.
Posted at 8:30 am , on June 12, 2012
This is the pie of my dreams, a rich creamy chocolate pie topped with whipped cream. This is the kind of pie that melts in your mouth good and puts a goofy smile on your face. I’ve been searching for the perfect pie recipe and came across this one originally from Sunset Magazine, August 2007 that caught my eye. Originally I had been looking for a meringue pie and even had my Mom send me her recipe but in the end this is what I went with. It took me 2 days but it was worth it. We ate part of it cold out of the fridge and I froze half to see what that would taste like. It was equally delicious!
Posted at 8:52 am , on April 3, 2012
I just spent a week in my Native New Mexico. It was a memorable week spent with family on the farm with a side trip to visit my sister Kat. Being surrounded by guys every day, it was so much fun spending time with the girls. We had two days of shopping, talking and eating great food. Leading up to the trip, I was reminiscing about my Mom’s cobbler. She doesn’t make it as often these days but in my memories her fruit cobblers were the absolute best. My favorite recipe is from an old cookbook by the Progressive Farmer. It’s so versatile in that you can use almost any fruit, fresh or frozen, and it turns out great. I had peaches and blackberries in the freezer which turned out to be a perfect combination. The topping is unusual in the making but I know you’ll love the results. Just don’t count any calories, that would spoil all the fun!