When we say soft, we mean soft – these are nothing like traditional crunchy, chewy or sticky oatmeal cookies. They are soft, almost cake-like cookie drops that even small children will devour. Mom and Carla were both addicted to them, and would choose these over any other kind of cookie, anytime. Preheat oven to 350 degrees. Cream butter and sugar until fluffy; add eggs one … Continue reading Soft Oatmeal Cookies
Jon Stewart once dissed strawberry rhubarb pie as the Agent Orange of pie-dom. Despite our deep and enduring admiration of him, we disagree – this pie has made people who fear and loathe rhubarb look forward to the pink stalks every spring. It’s a challenge to get it right, though – May rhubarb tastes better than late June rhubarb, but fresh strawberries aren’t even close … Continue reading Strawberry Rhubarb Pie
In honor of today’s Kentucky Derby run, here’s the Southern favorite also known as Chocolate-Bourbon Pecan Pie. One of our friends once asked us to add coconut for her husband, who is a serious devotee of all things coconut; the result was fabulous. Preheat oven to 325 degrees; line 9-inch pie pan with crust. Sprinkle pecans and chocolate evenly over bottom of pie crust. Spread … Continue reading Derby Pie
Whether you call them pastry doughs or pie crust doughs, their purpose is the same. Pâte brisée is generally used for open-faced tarts, not pies, but the only real difference is in the ingredients: pâte brisée has eggs, and pie crust doesn’t. For a fully baked pie crust, bake at 350 degrees for about 30 minutes or until golden brown. If you need to partially … Continue reading Pie and Pastry Doughs
Pies can make otherwise confident cooks cower in fear. Pie crust is hard to handle, can turn out soggy, burns unpredictably, and is best when made with lard – which is enough on its own to frighten most of us (not to mention our cardiologists). Fillings won’t thicken, fruit won’t cook, and the first cut slice always looks like someone dropped it on the floor. … Continue reading it’s pie season – tips for pastry doughs
Preheat oven to 350 degrees. Generously butter two loaf pans. Combine all ingredients in bowl, then pour into pans. Bake at 350 degrees for about 1 hour or until toothpick inserted in center comes out clean. Told you this one was easy. Continue reading Easy Banana Bread
Update: two members of the McIntyre faction contacted me and told me I was wrong – they liked to add sweet pickle juice SOMETIMES if they were out of vinegar. One of these members told me about the diced pickle thing herself years ago. Nonetheless, as a responsible former journalist, I hereby correct the record. Continue reading Deviled Eggs recipe update/retraction
Leftovers can be refrigerated, but after an hour or so in the fridge the bananas begin to turn brown and the meringue starts to weep. This is more than enough reason to eat the whole bowl immediately without remorse. Continue reading Banana Pudding
For the cake: Preheat oven to 350 degrees. In small bowl, combine pecans, cinnamon and sugar; set aside. You’ll bake the cake in either a tube or Bundt pan – whichever you choose, butter the pan generously. In stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add mashed banana and vanilla, then sour cream. Add flour, … Continue reading Banana Nut Coffee Cake with Caramel Icing
Apple cider vinegar gives deviled eggs a tangy flavor, but it’s not for everyone. Ania didn’t use dry mustard in her eggs, but Carla does (and uses rice vinegar). You can sprinkle eggs with the traditional paprika, preferably Hungarian sweet, but if you got a big tax refund this year, topping them with black caviar is nice, too. Our McIntyre cousins love diced sweet pickles … Continue reading Deviled Eggs
Around Our Table 