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Tuesday, March 31, 2015

Cooking Show--Baking Pies!

 We filmed another episode of the cooking show last week.

My friend, Trish, joined me and we baked up a bunch of pies.


If you've never been a fan of traditional pie crust and prefer a shortbread crust, this is the pie for you.

Here is the printable recipe.

 Apple-Raspberry Pie with Almond Crumb Topping.

I admit it, this is my favorite pie ever.  Here is the printable recipe.


And finally, Whipped Strawberry Pie with a pretzel crust.  Here's the Recipe!

Sunday, March 29, 2015

Apple-Raspberry Pie with Almond Crumb Topping

I baked this pie last week during an episode of the cooking show.


I'll do a post soon with links to all of the pies that we baked, but in the meantime I wanted to get this recipe up and running.  This is my go-to pie recipe! Whenever I have to bake a fruit pie, whether it's for a holiday dinner, to bring to a friend's house or simply because I'm in the mood to bake--THIS is the pie that I make.

This recipe uses frozen raspberries, so you don't even have to wait for raspberries to be in season!

Thursday, March 19, 2015

Shortbread Thumbprint Cookies

Five ingredients.  That's all you need.  Butter, sugar, flour, extract and jam.

And I'm going to guess that these are ingredients that you already have in your pantry!

What are you waiting for?


Wednesday, March 11, 2015

Strawberry-Spinach-Bacon-Wonton Salad with Strawberry Vinaigrette

Don't you just love it when supermarket strawberries change from hard, unripe & tasteless to plump, shiny & bursting with flavor?

Or is it just me?

















Just take a look at these beauties!

Every supermarket that I've walked into over the past month seemed to have a huge display of strawberries right at the entrance.  Usually on sale.  And I bought a quart or two every time.

I've been overdoing the strawberry recipes, not least of all this incredible salad with spinach, bacon. wonton strips and a fabulous strawberry vinaigrette.  I've made it so many times in the past few weeks that I've lost count, but nobody here is complaining that I'm making it too often--a sure sign that this recipe is a keeper!