Maple Paradise Pumpkin Pie - Week 51

And he said to him, “Truly, I say to you, today you will be with me in Paradise.” Luke 23:43

Jesus spoke this to the criminal who confessed and asked forgiveness as hung alongside the perfect blameless Christ at Golgotha.

I am reminded of how much of a mess I've made my life when I sin, and that Jesus still loves me and died on that cross so I can join him in Paradise someday. 

Just a typical behind the scenes look at my kitchen
during a crazy baking session,
which typically ended up in a big MESS.

Ironically, this pie was perfect for me to be close to the end of the journey with its title. Really, paradise??

It mocked me....
I really had a LONG year, there were times that I didn't live up to the challenge that I foolishly set up for myself. Many pies were a disappointment, but my family forgave me and gave me another chance week after week. 

I had to face the fact that I could not live up to the perfect baker that I wanted to be.

However, I did learn that even though I enjoyed learning more about pie making & baking, it was hard to devote so much effort to something so trivial.  

Now that I've neared the end, I'm ready to read more, learn more about God's will in my life, and spend time away from the kitchen & computer.

I actually have started playing the organ, and even though it was super-tempting, I resisted to start another blog called the "organtrail" by recommendation by my son, Michael.

Even more recently, God has prepared me to become a pastor's wife. My husband has wanted to become a pastor, and I was hesitant to agree because of my desire to be in control (With this career change, I knew that our family would have to do & be where God leads us).  Now after many humbling experiences, I fully realize that no matter how hard I try, I just need to rely on God and let Him be in control by his presence, help, comfort, and salvation.

I followed the directions, and it still had
weird cream cheese bubbles...not the perfect pie I had hoped for.

Ingredients:

1 bottom pastry shell

1 (8 oz) cream cheese, softened

¼ cup sugar

½ t. vanilla

1 egg, beaten

1 (15 oz) can pumpkin

1 cup evaporated milk (scant 14 oz. can)

½ cup sugar

2 eggs, beaten

1 t. cinnamon

¼ t. ginger

¼ t. nutmeg

½ t. salt

¼ cup maple syrup

Directions:

In a small mixing bowl, combine cream cheese, ¼ cup sugar, and vanilla. Mix well. Add 1 egg, and mix until thoroughly. Spread onto the bottom of pie shell.

In medium mixing bowl, combine pumpkin, evaporated milk, ½ cup sugar, 2 eggs, and seasonings. Mix well, then carefully pour over cream cheese layer.

Bake in preheated 350 degree oven for 1 hour or until set in center. Cool, then brush top with maple syrup. 

Count it all joy, my brothers, when you meet trials of various kinds,

 for you know that the testing of your faith produces steadfastness. 

And let steadfastness have its full effect,

that you may be perfect and complete, lacking in nothing.

James 1:2-4

The biggest messes can teach us great things,

can you think of a time that you were humbled?

May God bless you !

Special note: The beautiful nativity set was painted by my mother-in-law, Jeanette.

Shoofly Pie - Week 46

Every pie has a story, and the Shoofly is no exception.

It even shares a song with Apple Pan Dowdy, you can check out Dinah Shore crooning "Shoo-Fly Pie and Apple Pan Dowdy" on YouTube (it actually has a catchy tune and a popular favorite from the 40s).

Legend has it that when the Amish settled in the Pennsylvania area in the 1700s, they made this pie out of the non-perishable staples that they were able to bring with them on the long boat ride. They baked this pie in outdoor ovens, and while it was cooling the flies were attracted to the sticky sweet molasses that was on the tops of these pies. Thus, the name "shoofly pie"

Pie itself has a very interesting history, and I've done my research and want to share it with you:

The first pie-like creations appeared in ancient Egypt with the Romans making pies in "reeds" that were used to hold the filling and not actually eaten. 

 Later on in the 12th Century, the first savory meat pies were actually referred to as "coffyns", where the pastry was straight-sided with sealed lids and bottoms. The crusts were actually inedible and was actually used as the baking dish and possible construction could have been several inches thick to withstand hours of baking.

Pies were extremely useful in cooking meats because the juices were contained rather than dripping away and drying up compared to other cooking methods.  Another feature of the pie that helped its popularity that it was its portability making it possible to cooking it ahead of time for later later consumption.

Colonists began making pies in America from the apples growing from their new trees that they had brought from England. Eventually, during the American Revolution the term "crust" was used and the popularity of pie in America as we know it today has continued.

Back to the featured pie... shoofly. It is pretty comparable to a coffee cake. If you want coffee cake, I recommend this tasty cinnabun cake (unfortunately, it contains a few sticks of butter, but it is well worth breaking your diet). 

The pie was kind of dry, but I can appreciate the history of the recipe being passed from generation to generation. It just isn't well-suited for this Kansas family.





Ingredients:
1 bottom pastry shell
1 cup molasses
¾ cup hot water
¾ t. baking soda
1 egg, beaten
1-1/2 cup flour
1 cups brown sugar
½ t. salt
¼ cup shortening








Directions:
For the bottom: 
Combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.

For crumb topping: 
Combine flour, brown sugar, and salt. Mix well, and cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer. Bake in 400 degree oven for 15 minutes. Lower temperature to 350 degrees and bake for an additional 30 minutes.

I could put this pie in an acquired taste category of its own. It wasn't terrible, but I just can't see myself ever trying it again. But, I can appreciate the historical significance it must have for certain people.

Do you have a family favorite that has been passed from

generation to generation that would be considered an acquired taste? 

Cottage Cheese Pie - Week 43

Family traditions are shared with others by sharing recipes.

After my family and friends found out about my pie challenge, I received phone calls, mail, and messages encouraging me or giving me new ideas.  Interestingly within a matter of a couple of weeks, I had two separate ladies tell me about their family's favorite pies. It was the cottage cheese pie. I honestly don't recall ever having a slice of this pie even though I knew  these families well growing up.

As a child, I spent a lot of time at my neighbor's home. In fact my neighbor Hap had nicknamed me "Breezy" because I breezed in and out. I would visit them several times during a typical summer day. I knew Esther's kitchen well. Actually, I knew where she kept the cake pan and would help myself. Once I slipped up, and helped myself while my mom was visiting at the same time. My mom was surprised that my manners were so poor that I commonly helped myself to a slice of cake or an oatmeal raisin cookie. Hap and Esther were more than just neighbors, they were like family; so Esther told my mom that it was alright that I helped myself, and I did it all the time. To this day, Esther reminds my mom of how comfortable I was at her house, and gives a hearty laugh when she recalls how embarrassed my mom was.

So, I was surprised to hear that this was one of Esther's pies, and I never remembered having a slice (I must have been too busy eating cake and cookies).

Another family friend told me about this recipe that her grandma made. Her grandma had commonly brought pies to the monthly church potluck, but I can't recall this pie.

When I began seeking the recipe, I found it in the Stuttgart cookbook submitted by another grandma of another friend. This pie definitely slipped by in my youth, but now I have made it. It must be a regional pie of sorts because while I enjoyed it, it was different than what I can ever recall having.

Now, to the recipe. The recipe didn't list a quantity of raisins or cinnamon; so add what you are comfortable with. I knew my son would prefer less raisins; so I only used a small box; I think a larger quantity would be better.

  

Ingredients:
1 bottom pastry shell
2 eggs, beaten
2 T. flour
¾ cups sugar
1 (5oz) small can evaporated milk
1-1/2 cups cottage cheese
Raisins
Cinnamon



Directions:
Mix together eggs, flour, sugar, evaporated milk, and cottage cheese. Sprinkle raisins and a little cinnamon on top. Bake at 375 degrees for 40 minutes or until knife placed in center comes out clean. 

Can you think of a recipe that you commonly fix 

that many of your family and friends don't know about?

It may be the time to share and make new memories.

Chocolate Cream Pie - Week 42

The most basic of pies sometimes exposes the cook.

It's been a long year of cooking, baking, documenting, and eating pie.  Week 42 was a point where I found myself in over my head. I did fix the pie, but I took it to a potluck and didn't get a finished picture of it. Honestly, it didn't turn out very well. I had found myself trying to do too many things all at once and it had lumps in the filling. It had a good taste, but it was kind of embarrassing that after all of that pie practice that it didn't turn out.  

Crazy thing is, earlier in the year; I had made a perfect chocolate meringue pie that turned out beautiful. I hadn't taken pictures of it at that time because it wasn't on my schedule yet. 

Anyways, there is proof I made it. I have pictures to document the beginning stages, but it didn't get a final picture.

Most recipes are similar, except that some use flour, and others use corn starch. I've had both, and I can taste the difference, but I can't choose a favorite.  This recipe includes both options.

Ingredients:

1 baked pastry shell

1-1/2 cup sugar

¼ cup cornstarch or ½ cup flour

¼ cup cocoa powder

½ t. salt

3 cups milk

4 egg yolks

1 T. butter

1-1/2 t. vanilla

(4 egg white meringue)

Directions:

In a medium saucepan, combine sugar, cornstarch(or flour), cocoa, and salt. Gradually stir in milk. Cook and stir constantly over medium-high heat till mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 more minutes. Pour part of hot mixture slowly onto egg yolks, stirring constantly. Pour back into hot mixture. Cook and stir almost constantly for 2 more minutes.

Remove from heat. Stir in butter and vanilla. Pour the hot filling into baked shell. Spread meringue over hot filling. Seal to edge. Bake in a 350 oven for 12 to 15 minutes.

Cool.

If you prefer, skip the meringue and top with whipped cream. 

A good friend of mine did take a picture of her chocolate cream pie. And it turned out beautiful; so I'm going to share her picture instead. She posted the picture on Facebook, and her family responded that the pie looked like the ones her grandma had made.  And another responded that she had her grandma and mom's talent.

My friend Annette's pie... she is a great cook!

Many of us learned lessons from our grandma's kitchen and will potentially train our own grandchildren. Do you have a favorite from your grandma's kitchen that you want to share with your family? 

Caramel Pear Pie - Week 37

Simple caramel sauce brings another dimension to an already delicious pear pie.
Years ago, we once had a pear tree in our yard that yielded a massive harvest one year. I didn't know what I could do with all of those pears. Someone recommended a pie, so I tried it and we loved it!

Unfortunately, I also remember that our local fly population loved the sticky pears that we couldn't reach in our tree. Our children had a swing set and slide combo that were off limits because of the sticky pear goo and flies that had taken over our backyard that fall. But those pears sure made great pies!

This year, I went to the store to buy pears to make my pie. They can easily be found during fall harvest season, and are the tastiest at that time.

With the addition of a caramel sauce and an oat crumb topping. I think you'll enjoy this pear pie too. 

Ingredients:
1 bottom pie crust
5 pears, peeled and sliced
½ cup butter
3 T. flour
½ cup sugar
½ cup brown sugar
1/3 cup water
½ t. cinnamon
1 t. salt
3 T. butter, melted
1/3 c. flour
1/3 c. oats
1/3 c. brown sugar
¼ t. cinnamon

Directions:
Place pears inside bottom of crust
Melt ½ cup butter in a saucepan and slowly mix the 3 tablespoons of flour in one T. at a time. Once the mixture is thickened, add in the the ½ c. sugar, ½ c. brown sugar, ½ t. cinnamon, water and salt. Melt the mixture and stir over the stove until its caramelized thickens into a sauce.

Pour caramel sauce over pears.

Mix melted butter, 1/3 cup flour, 1/3 cup oats, 1/3 cup brown sugar and ¼ t. cinnamon in a small bowl.

Place the crumble mixture over the pear & caramel sauce covering it completely.

Bake for 60 minutes at 375 degrees.

Do you have any memories from a bountiful tree?

Rhubarb Pie - Week 19

Rhubarb Pie... the sign that summer is close.

 Rhubarb is a prized crop in Kansas as families have passed the root from family garden to family garden. And because of our wild temperatures, the crop is not always a guarantee. It has to be cool enough to keep it from burning up, but warm enough to keep it from freezing. 

There are usually favorite family recipes that are cherished by families. However, that doesn't mean there is success in recreating the rhubarb treat. My husband's Grandma was well-known for her rhubarb rolls (like a cinnamon roll). I remember using her recipe and spending hours kneading the dough, cutting the rhubarb, raising the dough, baking, and glazing only to hear "It's just not like Grandma's". 

Many times, the combination of strawberries and rhubarb are a popular blend in a pie. However, I chose to fix the rhubarb straight up. Many recipes also call for red food coloring to change the color of the rhubarb that is commonly grown in Kansas gardens because you use the whole stalk, not just the red part. The leaves are known to be poisonous.

I was fortunate to be able to fix my pie this week with my son that was visiting on his summer break. I knew that this would be a pie that he would appreciate with the tart filling.

Michael and I getting ready to make rhubarb goodness!

Ingredients:

1 Double Crust Pastry

4 cups chopped rhubarb

1 cup sugar + 1 T.

6 T. flour

Direction:

Place rhubarb in bottom pastry. Sprinkle sugar and flour over rhubarb.

Cover with top crust and place vent holes and sprinkle 1 T. sugar over top. 

Bake 15 minutes at 450 degrees.

Reduce oven to 350 degrees and bake for 40-45 minutes.

But can he survive making pie with his mom?

Our pie before it went into the oven...
Unfortunately we had a crust crisis,
but we just pieced it together as nice as we could.
It happens!

But it still tasted great!

I know how difficult it might be to find the fresh rhubarb, 

so I scoped out the frozen rhubarb from Dillons:

During piesearch, I had found a recipe for Rhubarb Pie Martini that required "rhubarb syrup". So I made up a batch of the sticky syrup.

The drink was okay, I think I'll use the rest of my syrup for ice cream instead...

What is your favorite rhubarb memory?

I will have to say my favorite rhubarb memory will have to be 

helping my son make his first pie (hopefully not his last).

Custard Pie - Week 11

Custard Pie  - uncooked egg mixture added to a crust and baked together.

This is another basic pie. I've struggled with determining the characteristics of each pie to ensure that I have a diverse pie selection. The custard pie differs from a cream pie because the mixture is baked in the crust where the cream filling is cooked before it is placed in the crust.

This week, I was fortunate to have a guest cook in the house. My son, Luke was home for a few days of his spring break from college and agreed to try out baking a pie. He made the crust from scratch, and then mixed up the filling. He did a fine job, and it was fun being able to watch him make his first pie.

This is my Grandma's original recipe. She gave it to me 20 years ago when I was a new homemaker, and needed to expand my cooking skills. I appreciate the time that I got to spend with her in the kitchen over the years. Unfortunately she is unable to cook in the kitchen anymore because of her eyesight, but she still would be cooking and baking us great meals and desserts if she could because she always enjoyed cooking for the family. My personal favorite dish of my Grandma's is her Rice Pudding. I have had other rice puddings, but none compare to my Grandma's. When I was a child, I remember always looking forward to my Grandma serving it at least once during my visit where I would take seconds and thirds.

Ingredients:

4 slightly beaten eggs

3/4 cup sugar (scant)

1/4 t. salt

1 t.vanilla

2 -1/2 c. scalded milk (See scalded milk note in this post)

Cinnamon or Nutmeg

Directions:

Mix eggs, sugar, salt and vanilla. Slowly stir into hot milk. Pour into 9 inch pie shell unbaked. Sprinkle with nutmeg or cinnamon. Bake on lower shelf in 450 degree oven for 10 minutes. Reduce heat to 425 degrees and bake 10 minutes longer or until set. Generally use a toothpick or go by looks.

I enjoyed spending time in the kitchen with my son sharing one of my Grandma's recipes. This is a classic recipe that is perfect for cool treat at the end of a meal. Enjoy!

Do you have a favorite recipe or kitchen memory from your Grandma?