Friday, August 31, 2012

Tupelo Honey Cafe Triple Berry Pie

According to Joel, "This pie makes cheesecake jealous!" It is amazing and some have said it is why pies are made at all (okay..Joel said that too!). One of the people we shared it with said it was the best pie ever. I tell you this not to toot my own horn but to say, "Buy this book!" It is so great. And the authors aren't even paying me to say that.

 You can use fresh or frozen berries. I like that flexibility because it means you can make it any time of the year.
 I used a pre-made graham cracker crust. I hate to admit that but I was in a hurry. It did not hurt the pie in any way.

Three-Berry Cream Cheese Pie
Tupelo Honey Cafe Cookbook

1 1/2 cups vanilla crumbs
4 Tb melted butter
  • Press into crust and set aside.

1 cup blueberries
1 cup blackberries
1 cup raspberries
2 Tb sugar
1 Tb water
1Tb cornstarch
  • Heat berries and sugar until a thick sauce. 
  • Combine water and cornstarch and add to berries. 
  • Will thicken slightly. 
  • Set aside to cool.

2 8oz packages of cream cheese (softened)
1/2 cup sugar
2 eggs
1 Tb vanilla extract
1/8 tea salt
2 Tb heavy cream (I used milk)
  • Mix all ingredients for middle in food processor. 
  • Scrap sides as needed. 
  • Pour into crust. 
  • Pour berries on top. 
  • Bake 20-40 minutes until not jiggly. 
  • Cool for 30 min. 
  • Refrig overnight before serving.

Tuesday, August 28, 2012

What to do with extra canned pumpkin

I was doubtful when I saw this recipe online that it would be very good. But WOW. It is great. Everyone, even the kids, loved it. I had pumpkin left over after making pumpkin pancakes with root beer glaze and it was just enough for this recipe.

Souffled Pumpkin Pancake


  • 5 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves (of course I didn't use, Drat!)
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 2/3 cup buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • Confectioners' sugar, for dusting
  • Maple syrup, for serving


Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Tuesday, August 21, 2012

Pancake Tuesday Cinnamon Cream

This recipe was given to me by a girlfriend years ago. We make it a couple times a year. It is best served the same day. It has a strange texture if you put it in the fridge. BEST FRESH.

Cinnamon Cream from Nicole Norris

1 cup sugar
1/2 cup Karo corn syrup
1/4 cup water
1/2 tea cinnamon
1/2 cup evaporated milk

Boil sugar, karo, water, and cinnamon for 2 minutes. Remove from heat and add milk.

I like to add nutmeg as well..5 fresh scrapes.

Thursday, August 16, 2012

Summer Orzo Salad

Joel and I have been trying to eat more salad. We went on a family trip and ate salads at every meal. We loved it. When we got home we started eating more variety in salads. I found this recipe on line from a friend in my baking group. Thanks Susan!!  Orzo salad by Susan

 Orzo Salad
with changes

1/2 bag of Orzo-cooked to perfection
2 diced tomatoes
2 green onions
1/2 can black beans
1/2 can shoepeg corn
1/2 can pinto beans or 1/2 cup fresh
1/2 can diced chilis
1 avacado, diced
4 oz salami, diced
6 oz feta or queso fresco
1/4 cup chopped cilantro

Mix all ingredients. Pour dressing over and mix gently. Serve on a bed of greens. I used spinach, romaine, and butter lettuce. 

Dressing Ingredients:
Juice of 1 lime
1/4 cup olive oil
squirt of honey
1/4 tea sea salt
1/4 tea cumin
1/4 tea garlic salt
dash of oregano
(Susan's recipe calls for Arizona seasonings..I don't have that so I created my own spices) Adjust seasonings as needed before you pour onto the salad. Whisk until smooth and combined.

Tuesday, August 14, 2012

Pancake Tuesday Rootbeer Glaze over Pumpkin Pancakes

When I saw the recipe for Pumpkin Pancakes with a rootbeer glaze. I knew I had to make it. It is one of my wild ways. If I hear something really odd. I just need to try it. Like Peanut Butter Noodles! That turned out to be one of our favorites!! And now this..we loved this. I found the Recipe on Food Network
The pancakes are fluffy and tender.


  • 1 cup pastry flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/16 teaspoon cloves 
  • 1/16 teaspoon nutmeg 
  • 1/16 teaspoon allspice 
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup half-and-half
  • 1-ounce melted butter
  • 4 egg whites, whipped to soft peak
  • 2 tablespoon vegetable oil

Sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, don't over mix. Push in the butter with a fork.  Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites. 

Root Beer Syrup:

  • 4 (16-ounce) bottles root beer
  • 2 tablespoons butter, room temperature
To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.

I used 8oz of root beer and 1 tea butter. It takes about 30 minutes to get thick and goes from thin to thick to burnt very quickly! It also thickens upon cooling. I thinned with a couple drops of root beer and reheated when it got too thick.

Caramelized Bananas:

  • 4 bananas, cut in half lengthwise
  • 2 ounces butter
  • 4 tablespoons sugar
Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.

I did not cook these enough..I was afraid of burning the sugar in the pan. Don't fear they brown nicely! Don't just toss to coat..but brown them..they taste better.

Cinnamon Whipped Cream:

  • 4 ounces whipping cream
  • Cinnamon ( I used 1/4 tea)
  • 1 tablespoon sugar

To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.

The whipped cream was my most favorite. It was delish! The combo of flavors is amazing.

What worked for me in the kitchen:
  1. Whip egg whites for pancakes..set aside
  2. Cook root beer glaze while doing other items-watch closely
  3. Make cinnamon cream and place in fridge
  4. Prepare your pancake batter
  5. Caramelize your bananas while cooking pancakes

Sunday, August 12, 2012

Sawdust Pie

 I first saw this recipe in 2010, when we were finishing up the Kottages at the KOA in Kingman. And since there was always sawdust around I was always thinking pie, pie, pie.

 Doesn't it just scream PIE to you?

 And now I finally have the chance to make it! I tried a new technique with the crust.

 I left it very shaggy and then put it in the fridge where it came together.

 Still a tad loose it came together as I rolled it.

 I also divided the recipe and only made 1/4 of the filling. I am home alone and didn't want the temptation of a whole 9 inch pie.

 Pie is my weakness.

 I got 4 mini crusts out of the single pie crust recipe. I only made 2...the self control!

 The filling is easy and whips up quickly.

 The filling puffs up.

 And the crust had the most wonderful layers.

 With some whipped cream, it just finished the whole thing off to perfection. Only banana would have made it better. I wonder if any of the other Baked bakers used bananas. I am excited to see.

Sawdust Pie
Baked Explorations

  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 1 1/4 cup unsweetened coconut
  • 1 1/4 cup pecans, chopped
  • 1 1/2 graham cracker crumbs
  • 2 oz chopped white chocolate
  • 1/2 tea salt
  • 6 egg whites
  • 1 tea vanilla

Mix all ingredients except egg whites and vanilla. Mix eggs and vanilla then mix together. The egg should coat the ingredients. Fill an uncooked pie shell. Bake until set to the touch, 30-40 minutes. Cool before serving. Serve with whipped cream and sliced bananas.

Tuesday, August 7, 2012

Pancake Tuesday Mini German Puffs

When I saw this recipe on pinterest I knew I had to give it a try. Mine did not look as lovely as those on Keeping it real in the Kitchen..but they were tasty.

Mini German Pancakes
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
  1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
  2. Blend in butter a little at a time in order to temper the eggs.
  3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full.  I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
  4. Served with your favorite toppings.
I sauteed some apples in cinnamon and butter. Opened a can of cherry pie filling and mashed some frozen blueberries. All very good topping choices.

Our favorite was the blueberry and sour cream!! Yummy.

Saturday, August 4, 2012

Summer Fruit Cake Tasty and Healthy

I saw this idea on pinterest and thought it would make a fun family dinner activity. Start with your slice of cake (watermelon).

And then we each decorated our slice!

MT. simple fruit cake.

ST with an umbrella flare.

CT is all about the cherries!

This was really fun. It provided laughs and a chance to play with our food! Tasty and healthy.

JT masterpiece using cinnamon whipped cream. I think that should be called cheating!!

Wednesday, August 1, 2012

ABC Apricot Plum Galette Demolished

This months recipe for the Avid Bakers Challenge was the apricot plum galette. It is the cover photo of the cookbook. I love making the cover recipe!

 The recipe says to create a shaggy dough...not knowing exactly what "shaggy" dough was, I made it very loose. The crust was spectacular. It was hard to not eat it all raw.

The fruit was amazingly sweet. I was a tad grumpy at fruit prices but when I cut everything up, I was thinking the prices were so worth it.

The dough handles nicely..and like I said is really yummy.

Look at all those bits of can not go wrong!

Transfers nice to the pan. This is really a quick way to make a pie. I watched on the Pioneer Woman website that her husband prefers this kind of crust to the other. It makes pie a quick finger type food.

The addition of lemon juice and ginger sound good..but let me tell you how they mutated this creation.

At about this time I am getting pretty prideful. Everything about this dessert is amazing. I am thinking and saying to the fam, "This is going to be my best dessert EVER". By the time it is ready for the oven we have all tried the fruit and crust and are dying for it to come out of the oven.

Our first really mutated in the oven. Ugly and not about to win any prizes for beauty.

Then the taste tests are in..everyone hated it! The flavor was awful. ST exclaimed, "Mom, you demolished a thing of wonder. What happened?" Joel "With lots of sugar poured on top you can eat it."
I do not know what happened! The ginger and lemon juice were a bad combo for flavor. I should have pulled the sides up closer to the middle to create a better side dam. That would have helped with the leaking juices. And I put too much filling in the middle.  But the flavor...a mystery. I can't wait to see what my ABC friends baked.

But I did like the idea of making a pie without a pan. So, I made Loveless Cafe's Out-of-the-Pan Peach Pie. It was really fun and quick.

And I pulled the sides up higher.

And it was a thing of beauty. And it tasted good.

Out-of-the-Pan Peach Pie
Desserts from the Loveless Cafe

1 pie crust (makes 2 pies)
4 cups sliced peaches
1/4 cup and 2Tb sugar
1/4 cup flour
1 tea pumpkin pie spice

Mix peaches, sugar, flour, and spices together.

Divide crust into 2 and roll into a 10inch circle. Place 2 cups pie filling in center and fold up crust. Make 2.

Bake for 20 minutes or until bubbling and golden brown. (Can brush with an egg wash and sprinkle crust with sugar before baking.)