July 3

Butterscotch pie. I don’t know anyone that doesn’t like butterscotch pie.

I have this fabulous Amish recipe that an Amish friend of mine gave to me years ago.   I make it all the time, but it never seems to set up. So I went a googling and found a different way to mix it up. It set up this time, and I was ever so happy.

First you need a pre-baked crust. I took this photo because I wanted proof that my crust, before it bakes, is very lovely.

After bakeage, however, it never seems to look so nice. I refrigerated the dough before rolling it out, I refrigerated a good half hour before I baked it, and still it shrinks. I need advice people. I need pretty crusts.

Melt your butter and brown sugar. I used dark brown sugar. I love dark brown sugar. You can use light. I generally do but I had a bee in my bonnet, so I went with dark this time around.

Have your bowl of eggs, milk and flour all ready beside your stove so you can pour it in at the proper time. Make sure that you don’t cook your butter/sugar mixture to long. It might begin to caramelize and it might cause you some serious angst. Just sayin’.

Now begins the tedium. You must stir constantly (unless you have to stop to take a picture) until it is thick. This means that you are chained to the stove for about 12-15 minutes.

After it is sufficiently thick, pour it into your shrunken pre-baked crust.

Take your leftover egg whites and make a meringue.

Bake this for about 12 minutes at 350º. Let it cool. Please let it cool. Please don’t stick it in the fridge after it is only slightly cool. Bad things will happen…like the meringue will shrink…making the pie just ugly! Tasty, but ugly.

Recipe is on the side bar. Now go forth and bake.

July 2

Mostly Wordless Wednesday.


It is what ties us together. It is what overlooks faults. It is what makes us go on. Sometimes it is the only thing that gets us up in the morning. It helps us through the rough times, and makes the good times even better.

Love…blessed be the tie that binds.

July 1

I read 77 different blogs.

It’s true, I just counted them on my reader.

One of the blogs that I have been reading for about 5 months now is Quirky Cupcake. I have no clue how I got to her blog, but I did.

Over time I saw that she was doing something called Tuesday’s With Dorie. I saw the best recipes. Sticky buns, decadent brownies, cheese cake, etc. and I just knew I had to do this.

For 5 long months on Tuesday’s I would wait in anticipation of what would come next, to see exactly what I was missing out on.

It only took me 3 months to figure out that they were actually making the same recipe from Dorie Greenspan ‘s book Baking: From My Home to Yours.

I finally got a steal on the book,(thank you Amazon dot com) and now…now I am a part of TWD.

Whoo Hoo!

Growing up I would hear people (mostly old people) say “I just had the best apple pie with a hunk of cheddar cheese”, and I would think “gag!”

You just don’t mix fruit and cheese together. Not apple pie with all that cinnamon and nutmeg and crumbly topping….with cheese?

Forgetaboutit! It is a total ruination of the apple pie, people!

So, when I joined TWD, I was so excited. Hoping against hope that the first recipe I would do would be something truly gooey….or maybe chocolaty, or even caramelly.


My first recipe with TWD was Apple Cheddar Scones.


Let me just say that these are fab! Totally fab, and instantly  rearranged how I feel about apple and cheddar together.

How could I have been so wrong? Old people really know what they are talking about. (sorry old people, you were right, and I was so very, very wrong!)

The recipe called for dried apples, but I don’t like my fruit to be chewy, so I used fresh. I also used pastry flour instead of all purpose. We were warned that the dough was sticky to begin with. That should have shot warning bells off in my brain, but since the brain isn’t firing on all 8 cylinders anymore, no warning bells of danger happened. So my pastry flour didn’t give the scones the stability they needed, and they spread. Spread like a middle age belly.

It didn’t matter, because the taste of these are so wonderful. The cornmeal adds a delightful crunch, the apples are slightly sweet, and the cheese…well, I again have to say I was wrong.

(don’t faint dad)