Zucchini Onion Pie - Bonus Pie Week 27

Zucchini is super versatile, 

and this is a great way to enjoy this squash variety 

in a great side dish casserole pie.

I enjoy this time of year when gardeners have an excess of zucchini because there are so many tasty ways to enjoy it.  Fried zucchini was one of my favorite dishes until I made it myself and was horrified how much butter/oil it takes. I was surprised that this tasted a lot like the more indulgent zucchini dish. The next time, I'm going to swap out some of the flour for some cornmeal and see how it works out.

Ingredients:

1 cup flour

1/4 c. shortening

2 t. baking powder

3 eggs

1 cup grated Parmesan cheese

1/2 cup vegetable oil

1/4 cup milk

1 garlic clove, minced

1 t. Italian seasoning

1/4 t. salt

1/4 t. pepper

3 cups sliced zucchini

1 small onion, chopped

Directions:

In a small bowl, cut shortening into flour and baking powder, and set aside.

In a large bowl, whisk eggs, Parmesan cheese, oil, milk, garlic, and seasonings together. 

Stir in the zucchini, onion, and the flour mixture.

Pour into a greased 9” deep dish pie plate.

Bake for 25 to 35 minutes at 350 degrees or until lightly browned.

I don't have enough space in my city lot to grow zucchini, 

so I always appreciate the bounty of other people's gardens this time of year (Thanks Mom & Dad!)

What is your favorite homegrown produce out of the garden?

Crazy Crust Cherry Pie - Week 27

 Easy as Pie recipe that everyone will enjoy!

Urban Legend claims that it is illegal to buy cherry pie with ice cream in Kansas on a Sunday. That law has been perpetuated by internet sites, and even the Mattel game "Balderdash". However, Anali gets it straightened out on her blog by doing the research.
Pie a la mode is such a treat; it would be hard to imagine that it could be illegal in Kansas. I am a stickler for not perpetuating false claims that I am always checking out websites such as snopes.com or urbanlegends.com when I see a crazy claim, I try to check it out before I pass on the information. So I'm happy to announce that Kansas can eat cherry pie a la mode on Sundays!

I enjoyed the simplicity of this pie. I think it has several possibilities: Apple, Blueberry, Peach, and more. The a la mode is just the best way to top it off!



Ingredients:
1 c. flour
2 T. sugar
1 t. baking powder
1/2 t. salt
3/4 c. water
1/2 c. butter, melted
1 egg
16 oz. pkg frozen cherries
1 c. sugar
2 T. cornstarch

Directions:
In small bowl, combine flour, 2 T. sugar, baking powder, salt, water, butter, and egg. Mix well.
Spread batter into a greased deep dish pie pan.
Mix cherries, sugar, and cornstarch together, and carefully spoon over batter, don't stir.
Bake at 425 degrees for 35 to 40 minutes or until is golden brown.
(Note: You can use your favorite canned pie filling instead of the frozen cherry mix to make it easier.  I used dark sweet cherries, and I would recommend using a red tart cherry instead.)

I made this pie for my birthday, and birthday gift this year was homemade ice cream from my sweet hubby.

Every birthday I had as a child, my family had the neighbors over for homemade ice cream and cake. There was always two kinds, so it was a treat to indulge!

What is one of your favorite birthday treats?

Strawberry Chiffon Pie - Week 26

Fresh, light, and airy pie made with fresh strawberries, gelatin, and cream.

This is another one of these pies that has multiple stages and steps that really do  make a difference and makes it a delicious pie. The cool creaminess is a delight with each bite.

One of the elements that I tried with my recipe that I don't recommend is a cream cheese crust. My family didn't care for it; so I am recommending the traditional pastry crust and modifying the recipe. 

One of the stages that you need to wait for is the chilling of the gelatin mixture. A neat way to expedite this procedure is to place your saucepan in a bowl of ice and stir it regularly. 

Ingredients:

2 - Pie crusts, baked

6 eggs, separated

1 c. sugar, divided

1/2 t. salt

4 t. lemon juice

1 quart fresh strawberries, crushed

1 small package strawberry gelatin

1 cup cream, whipped

1 t. cream of tartar

Whipped Cream!

Directions:

Combine egg yolks, half of sugar, salt lemon juice and strawberries.

Cook over low heat until mixture boils. 

Remove from heat and add strawberry gelatin.

Chill until partially set then fold in whipped cream.

Beat egg white with cream of tartar and rest of sugar until stiff.

Fold into strawberry and cream mixture.

Place in baked pie shells.

Chill several hours before serving.

This pie will be a great treat at the end of a long, hot day.

What is your favorite way to chill after a long day?

All-American Pie - Week 25

Celebrating Freedom!

I cannot adequately express how I feel about the privileges that I have received from being an American. Every summer, our country celebrates our independence by setting aside a day during the summer where we gather with friends and family and have some fun. Picnic favorites are generally the menu of choice where we are spending the day outside with plenty of noise from laughter, and the pops & booms of fireworks. 

I took this picture of these girls releasing their toads for the race. I can only imagine these little guys relief when they were finally released from the clutches of the girls gloved hands. Every morning we wake up in America, we experience the same relief of freedom. Yes, we may bear burdens, but we are blessed to have a great nation.

Pinterest Inspiration...not mine.

This pie first called out to me on Pinterest before I had decided to challenge myself by making pie this year. When the time came to find the recipe, I clicked on the pin, and it took me to an old link with no pie. Thankfully, it appears to be simply cherries and blueberries; so I could improvise. And, like many over the top pins, my attempt fell a little short. It could be the fact that my sweet cherries were not bright red like the ones in the picture...or the fact that I had to transform my stars from the "Star of David" Christmas cookie cutter into the 5 point star. It was fun, and I think your attempt may be more successful. I recommend finding tart cherries to make your fresh pie, and possibly keeping the tin foil divider between the blueberries, and strawberries/cherries. 

Also, plan on a few extra minutes if you need to pit your cherries; it can be a little consuming for your patience and timewise.

Ingredients:

1 Double-Crust Pastry

4 cups fresh, rinsed and pitted cherries

3/4 cups sliced fresh strawberries

2 cups fresh blueberries, rinsed

3/4 + 1/2 cups sugar

3 T .+ 2 T. flour

2 T. + 1 T. lemon juice

1/2 t. + 1/2 t. salt

Directions:

In large mixing bowl,mix cherries, strawberries, ¾ cup sugar, 3 T. flour, 2 T. lemon juice, and ½ t. salt.

In medium mixing bowl, mix blueberries, ½ cup sugar, 2 T. flour, 1 T. lemon juice and ½ t. salt.

Spoon cherries in ¾ of the pie leaving one quadrant open, use tin foil barrier as needed. Spoon blueberries in remaining quadrant of the pie.

For top crust, cut small stars and stripes out of crust. Place stars over blueberries and stripes over cherries to resemble the flag of the United States of America.

Place pie shields around crust to prevent burning.

Bake on bottom rack for 10 minutes at 400 degrees.

Reduce heat and move to middle rack and bake for additional 45 minutes at 350 degrees.

I am hoping that next Independence Day,

 I will find that some of my friends try this one out for themselves.

What is your favorite thing to do during Independence festivities? 

Rum Cream Pie - Week 24

Rich slices of Rum Cream Pie would be perfect for a tea party or any special occasion.

Innes Department Co. in the 30s.

I found this recipe alongside pictures of the Wichita, Kansas Innes Tea Room. This was one of their pies that they served in their top-floor establishment. Apparently this restaurant opened up in the 1920's on the 6th floor of the Innes department store in Wichita. It sounds like it was the perfect place to go with the ladies and be served during a busy day of shopping. It even had the luxury of air conditioning added in 1936. Unfortunately, the Tea Room closed sometime in the 70s and the department store closed in the 80s after it had operated as Macy's and Dillard's for years. Currently, the building is used for state offices.

I never had the opportunity to shop in the massive department store, but I'm guessing at one time it was quite the experience for Kansans. There are no department stores located in the Wichita downtown area now (other than Gander Mountain), but there remains entertainment, boutique shops, business offices, and dining establishments.

I had a few questions about the recipe. Like, what are toffee candies, and are they different than caramels or the hard candies? Or, do you really need all of that cream? I found this recipe here, and I've provided it pretty much as I found it. The next time, I will use caramels instead of the hard candies. And, there will be a next time because this was my favorite cream pie so far even though the rest of the family didn't like it as well.

Ingredients:

9" baked pastry shell

8-12 toffee candies

2 T. cream

1/2 t. rum flavoring

1-1/2 cups milk

1/2 cup cream

1/2 cup sugar

5 T. sifted flour

1/4 t. salt

2 eggs, well beaten

1 t. rum flavoring

1/2 cup whipping cream, whipped

Whipped cream and shaved chocolate for garnish (optional)

Directions:

In double boiler over hot water, melt toffee candies and 2 T. cream to thin to spreading consistency. Add rum flavoring. 

Spread candy mixture over bottom of baked pastry shell. 

In double boiler over hot water, heat milk and ½ c. cream. Mix together sugar, flour and salt and add to hot milk mixture in double boiler. Cook and stir until thickened, about 15 minutes. Add a little of the hot mixture to the beaten eggs, then stir egg mixture into double boiler mixture and cook 2 or 3 minutes, stirring constantly. Cool. Add rum flavoring and fold in whipped cream. Turn into pie shell. Garnish with whipped cream and shaved chocolate, covering entire surface if desired.

Tea parties are such a delight. Most young girls play tea party, and imagine themselves dressed up in hats and gloves with fancy teacups and tasty treats to eat. 

I attended a Garden Party this past spring, and my friends did a fabulous job...they served mini cucumber sandwiches, cupcakes, fruit salad, and lemon bars. 

The tasty refreshments at our Ladies Garden Party at church.

What are some of the refreshments you would serve at your tea party? 

Cheeseburger Pie - Week 23 Bonus

Top this pie with your favorite cheeseburger topping to make a great meal.

Our bonus pie is an easy meal that can go from fridge to table in less than an hour. I recommend having shredded lettuce, pickles, ketchup and mustard on the table  for the family to dress up their own slice. 

Almost everyone enjoys a good cheeseburger, and the combinations are endless. 


Ingredients:
1 Pie Crust
1 lb. ground beef
1 medium onion, chopped
3 large eggs
1/2 cup milk
1 cup shredded cheddar
1 t. salt
1/2 t. black pepper
1/2 t. Italian seasoning
4 slices American cheese (cut into strips)

Directions:
Brown ground beef, and drain. Add onion and cook until tender.
Combine eggs, milk, shredded cheese, and seasonings in a medium bowl. Add hamburger mixture. Spread on top of pie crust. 
Bake at 325 degrees for 30 minutes or until egg is set.
Place strips of American cheese in lattice formation. Bake another 3 minutes or until cheese is melted. Serve with cheeseburger condiments like ketchup, mustard and pickles, if you like!

What is your favorite burger topping? And can you imagine it on this pie?

I think the next time it should have a bacon lattice on top!

Banana Cream Pie - Week 23

Old-Fashioned Banana Cream Pie is a tasty treat for the whole family.

Over the last 6 months, I've learned that there are wide range of "favorite pies" among family and friends. This pie is a common favorite.  My family was hesitant on declaring this on their favorite list too, until they tried it. I suspect that my husband was afraid that it would have fake-banana flavoring taste like banana laffy taffy (which I love, and he despises). However, there is nothing fake about this pie at all. The simple creamy flavors mix well with the fresh banana slices along with the crispy crust, which make it a tasty slice.

Meringue tops this pie, and I have found that it is really easy to make. The key is a chilled bowl and cooled egg whites.  However, it would also be delicious topped with whipped cream.

Ingredients (Pie):

1 pie pastry, baked

3 cups, milk, scalded

3/4 cup white sugar

1/3 cup flour

1/4 t. salt

3 egg yolks, slightly beaten

2 T. butter

1 t. vanilla

3 bananas

Ingredients (Meringue):

3 egg whites

3 T. sugar

1/2 t. vanilla

Directions (Pie):

In a heavy saucepan, combine sugar, flour and salt; gradually stir in the scalded milk. Over medium heat; stir constantly, cook until thickened. Cook for 3 additional minutes, stirring occasionally.

In a small bowl, beat 3 egg yolks. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture. Cook for 2 additional minutes, stirring constantly.

Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. Slice bananas and scatter in baked pie shell. Pour warm mixture over bananas. Topped with whipped cream or Meringue.

Directions (Meringue):

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake at 350 degrees 10 to 15 minutes.

What is your all-time favorite pie? Do you think you could be convinced otherwise?