Strawberry Pie

This is a new recipe for me, but so far, it has received rave reviews. Try it - I guarantee you won't be sorry.

Strawberry Pie

1 8-oz package cream cheese

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 cup heavy cream

1/3 cup white sugar

2 tablespoons cornstarch

1/3 cup water

1/3 cup grenadine syrup (You can find grenadine syrup with drink mixers.)

1 tablespoon fresh lemon juice

2 cups fresh strawberries, hulled

1 9-inch baked pie shell (Graham cracker crust recipe is below.)

1. In a medium bowl, mix together cream cheese and powdered sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.

2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.

3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar

1/3 cup butter, melted

1. In a small bowl, combine the crumbs and sugar, add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.

2. Refrigerate for 30 minutes before filling, or bake at 375 degrees for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

My Favorite Pumpkin Pie

This recipe has become my favorite Pumpkin Pie recipe. I got it from one of my favorite chefs - Sara Moulton. We made this at my house for Thanksgiving this year. It's a little different than other recipes I've used in the past and it seems to be a little more reliable. I also love its very creamy texture.

One pre-baked pie crust

1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk

Preheat the oven to 325 degrees F.

In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve.

Sweet Potato Pie

2 C. sweet poatoes-cooked and mashed
2 C. sugar
1 can evaporated milk
4 eggs
1/2 t. lemon juice
1/2 t. vanilla

Cook pie shells about halfway before filling is placed in them. Bake pies at 325 for 45-50 minutes or until knife comes out clean.

I made pumpkin pies yesterday, and I remembered this recipe from aunt Joyce. It's very similar to pumpkin pies, but with a little variation. Enjoy!

Summer makes me think of garden-ripe tomatoes

I'm baking a Coconut-Lemon layer cake today for a friend's birthday...if it turns out I'll post the recipe.

Thought I'd share a recipe I came across two summers ago on Paula Deen's cooking show. The Food Network is just the best! I was a little weirded out by the thought of baking something with mayonnaise, but it was absolutely wonderful! I've made this several times now and it's becoming one of my favorites. It is high in fat, so it's not necessarilly something you'd want to make every night. I save it for company or a special treat.


Tomato Pie
4 tomatoes, peeled and sliced *
10 fresh basil leaves chopped **
1/2 c. chopped green onions
1 (9-inch) pre-baked deep dish pie shell
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 c. mayonnaise
salt and pepper

Preheat oven to 350 degrees.
Place the tomatoes in a colander in the sink in one layer. sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in the pie shell. season with salt and pepper. Combine the cheeses and mayonnaise. Spread the mixture on top of the tomatoes and bake for 30 minutes or until lightly brown. Serve warm. Makes 6 servings.

* A hint for peeling tomatoes: dip tomatoes in a pan of boiling water for about 1 minute. Immediately transfer to a bowl of ice water. Peelings will come off easily.

** You can use 1 teaspoon dried basil if you don't have fresh.