Summer is the season of buying ridiculous amounts of fresh fruit from farmstands and roadside sellers. What to do with it all once you get home though, especially if you’re not into canning? With most fruits available frozen year round, it seems almost a waste to freeze or cook those precious fresh berries. A healthy […]Continue Reading... No Comments.
This recipe comes from my mom, a.k.a. Expert Pie Maker. I’ve had a lot of experience eating this pie as a kid and I can assure you it is a winner! Thanks, Mom! Ingredients: 9″ pie shell 3 – 3 1/2 cups fresh rhubarb, diced 1 1/2 cups sugar 3 eggs 1/4 cup Carnation milk […]Continue Reading... No Comments.
Thank you, Elizabeth, for this wonderful recipe! My grandma used to make Angel Pie every Christmas. Angel Pie – Beat 4 egg whites stiff, add ¼ tsp cream of tartar, beat and slowly add 1 cup sugar. Put in well-buttered 10-inch pie pan and bake for 1 hour at 300 degrees. Cool. Filling: Beat […]Continue Reading... No Comments.
by Susie Middleton From Fine Cooking 101 , pp. 54 November 18, 2010 Ingredients: 3 to 3-1/4 lb. sweet potatoes (about 3 large) 2 oz. (4 Tbs.) unsalted butter; more for the pan 4 oz. toasted and very finely chopped pecans (1 cup) 1-1/3 cups fresh breadcrumbs 2 Tbs. finely chopped fresh parsley Kosher salt […]Continue Reading... No Comments.
My favorite part of Thanksgiving has to be the pie, and I make a lot of pies for the occasion. Invariably, I have quite a bit of scrap crust dough leftover. I also tend to make a few custards and homemade eggnog, which requires a lot of egg yolks, so what to do with all […]Continue Reading... No Comments.