O.k. I bet you are wondering why I would call this Pumpkin Pie Noir aren’t you? It isn’t just the color here. I intentionally caramelized everything so that the filling was dark and sticky and very intense pumpkin.
Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have …read more

Here is a sad story with a happy ending..so stick with me.
I went to the grocery store. They had white peaches…RIPE AROMATIC white peaches on sale. I grabbed 13 of them, one for everyone in the house. I mean, who can resist a perfectly ripe peach?
I rarely buy fresh fruit like that. Honestly we can’t afford it. The peaches cost me 12.95. Yeah..just under a dollar each. But they were ripe. right?

This is going to be long, so I am going to use as few words as possible. It is hard to explain but easy to do. Mainly it takes patience. I think the results are absolutely worth it though. It is an unusual and beautiful technique!
You have to have a good, workable dough. Don’t be afraid to use water and get it moist. I find that most people make a crust that is too dry and then it is crumbly and they get frustrated. Use plenty of butter, cut in well, and add enough water …read more

You have to love Spring….because it is strawberry season of course! Maybe not where you are, but here? Strawberries have been ripening for a few weeks and last week the rhubarb started coming in to the stores.  Big, juicy stalks of rhubarb.  I have been waiting for this!
Of course, the classic combo is strawberry rhubarb pie.  I like to make it with

 
When I was growing up we did not have President’s Day.  We had two separate holidays, one for Lincoln and one for Washington, usually giving us two four day school weeks in the middle of February.  You ate cherry pie on Washington’s Birthday, and a rolled chocolate cake made to look like a log on Lincoln’s Birthday.  Life was good.
I love the vintage cookbooks.  This recipe is from Better Homes & Gardens 1959 Holiday Cookbook, which is to my left,  falling apart, even as we speak.  The pictures in it are fantastic.   Not because the food looks so mouthwateringly good, …read more

This months challenge was Lemon Meringue Pie. YUM!
Lemon Meringue is one of Marc’s favorites. This was a fun challenge and because it was a challenge I took the extra time to pipe the meringue. Sorry to say that by the time I realized MOST of my pictures were blurry the pie was LONG gone.
One of the things I normally do differently is to bake the meringue separately from the pie and add it on before cutting and serving. This keeps the meringue crispy and keeps the filling from weeping under the meringue, you know that watery layer …read more

One of the cool things about marriage is how two completely different heritages/cultures can come together and meld into one.  Marc is the son of French Canadians whose family settled in Quebec in 1630 or something like that. There is a long tradition of excellent cooking and special foods in his background.
  Tourtiere is one of these. This was traditionally a holiday dish for them, his mom used the filling as a stuffing for turkey and the pie was created for special occasions.  I used to make it only for Christmas, but as I have gotten older I have become more …read more

Here are the pictures! Thanks Marc!!

I will post pictures of this in a bit. You see, there has apparently been a mutiny in techni-land and my computer is not speaking to my camera. Even my husband, who is the computer fixer in our family, has been unable to mediate between the two. He has graciously and wonderfully volunteered to take my camera to work and load the pictures on his laptop when he has time and then emailing them to me. As soon as that happens pictures will magically appear on today’s recipe. Life is good.
Anyway. In my …read more

UPDATED! HERE is the picture..and we had a great time taking care of the *example pie*!
I looked through my files..thought I had a picture of this and didn’t…aww…gee, I suppose that means that I am going to have to actually force myself to make it so I can get a picture in the next few days..I know, it’s tough, but someone has to do it, right?
  This is an absolutely delightful blend of flavors. A layer of buttery rich praline coats the flakey crust and then a thick layer of coconut cream, all snugly covered with a thick whipped cream.
 Coconut praline …read more