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Recipes

Cookies for Everyone!

I spent a good portion of my day yesterday baking cookies.  Lots of cookies. We have been blessed to be able to work with a few local businesses over the past year in various ways, and we decided that nothing can spread a little Christmas cheer, and show our appreciation, better than a batch of homemade cookies. I decided to go with the classic chocolate chip cookie. Everyone loves chocolate chip. And, it was snowing like crazy outside, so I really didn’t mind spending a few hours in the kitchen. It was perfect, really.

There are so many of you out there who have supported us in so many ways, from purchasing our products to following our blog to giving us business advice. We wish that we could make cookies for all of you! I’m afraid that’s not going to happen, but I’ll share my cookie recipe with you, and the next time you bake up a batch think of us!

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Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
 
Combine all ingredients, and drop by rounded tablespoon onto ungreased baking sheets. Bake in a preheated oven at 375 degrees for 9-11 minutes, or until golden brown.

 It’s a pretty basic recipe, which you can’t go wrong with, but here are a couple of things I’ve learned that make these cookies just a little bit better. First of all, use BUTTER. Not margarine or some other form of butter substitute. The real thing is SO worth it. Also, the recipe calls for 1 tsp of salt, but sometimes I add just a little bit more for a better salty/sweet combination. This is something that I learned from my friend Lynne a couple of years ago. Lynne used to work at the Uprise Bakery, one of our local hangouts, and her cookies are legendary. I don’t know her exact recipe, but she once told me that she always doubles the salt. So, I’ll leave you with that, but be careful. Too much salt is not a good thing. And, lastly, pull them out of the oven before they get too brown. In my opinion, a soft chewy cookie is much better than a crunchy crumbly one!

:: Carrie ::

 

New Illustrated Recipe Cards

You probably have some favorite recipes, those that you go to time and time again, don’t you? Or, maybe you have collected recipes from family members, or you just don’t want to forget how to make Grandma’s cherry pie.

We’ve hand-painted a new line of colorful illustrated recipe cards! Six new styles to choose from, each card is 4×6, with space on both the front and back for listing ingredients and directions. Hand lettered divider tabs are also available for keeping all of your favorite recipes nice and organized! You can find all of them right here in the shop, so look around and pick out your favorites!

Sour Cream Apple Pie

Sour cream apple pie might not sound that good, but believe me, it is!

I couldn’t decide what kind of pie to make for our thanksgiving feast, so I did a quick poll among my siblings and cousins, and this one won. By a landslide. I’ve made it several times before, and it’s always been a crowd pleaser. My brother Mike actually requested it multiple times in the week leading up to thanksgiving. He likes it. A lot.

I can’t remember exactly where I got this recipe, but all that matters is that it’s REALLY good! But don’t just take my word for it, you should make one and taste it yourself. I guarantee you’ll want to make it again.

Sour Cream Apple Pie

Topping:
3 tablespoons butter, softened
1/4 cup + 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons flour
 
Filling:
1 1/3 cup sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored and thinly sliced
 
Prepare a single pie crust from your favorite pie crust recipe and fit into a deep-dish 9 or 10 inch pie plate.
 
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
 
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
 
Spoon the filling into the chilled pie crust and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350 degree oven, 1 to 1 1/4 hours. (You may need to put a bit of tin foil on top of the pie during the last 15 minutes or so of baking. Keep an eye on it, you don’t want the top to burn!)
 
Transfer the pie to a rack and let it cool completely. Dig in and enjoy!
 
:: Carrie ::

Cake for Breakfast…

You know when you smell or taste something that triggers a strong memory or takes you back to some place in your past? This one does it for me.

In college I spent three whole summers working at a summer camp called Kanakuk, which is in the Ozark mountains of beautiful southern Missouri (almost Arkansas)  on Table Rock Lake. Three of the most fun, high energy, never-a-dull-moment summers of my life!  We lived in teepees, we launched each other off of the blob every day, and EVERY Sunday morning we had this coffee cake for breakfast. Camp tradition.

One of my good friends (who also worked at camp) and I were remembering how good it was…and that it really isn’t a breakfast item at all, it’s more like dessert. And they definitely didn’t serve coffee with it. I’m heading over to her house later today, and I’m bringing some along. My kitchen smells like camp right now. I hope it tastes as good as we remember!

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World Famous Kanakuk Coffee Cake

Ingredients :

2 eggs, beaten
2/3 cup melted butter
1 1/2 tsp vanilla
1/2 cup evaporated milk
3/4 cup water
1 3/4 cup sugar
3 cup all purpose flour
2 1/2 tsp baking powder
1 tsp salt

Topping:  (go ahead and make a little extra, you can never have too much topping)
3/4 cup brown sugar
1 Tbsp cinnamon
1/3 cup flour
1/4 stick softened butter

Beat the eggs.  Add melted margarine, vanilla, evaporated milk, and water. Combine the dry ingredients.  Add to the liquid mixture and beat until batter is smooth. Mix the topping ingredients until it’s crumbly.  I guess you could use a pastry blender or a mixer. I just used my hands.  Next pour the batter into a greased 9×13 pan.  Sprinkle on the topping and bake at 350 for 25-30 minutes.

:: Carrie ::

 

Cherry Pie

Yum.

Remember all of those cherries that I picked earlier in the summer?  I thought it might be time to pull some out of the freezer for a cherry pie.

I don’t know what it is about pies, but I really love making them.  Especially when there’s some fresh tart cherries available.  I like eating them too.  My Grandma Shryock makes some really good pies.  Actually, in the community where I grew up she is kind of famous for her cherry pie.  I guarantee that if you go to any church dinner or community function you could count on Grandma taking a cherry pie.  So, I’m not claiming to have the best one around, but I’ve taken some tips from Grandma, and I think mine’s pretty good.

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Cherry Pie

First you’ll need to make the crust.  Now, you could buy a crust pre-made at the store, but that’s kind of cheating.  And, it’s not nearly as good.  It’s really not hard to make, seriously, so just do it.

2 cups sifted all purpose flour

1 tsp salt

2/3 cup butter

5-7 Tbs cold water

Sift flour and salt.  Cut in shortening until pieces are the size of small peas.  Sprinkle water over the mixture 1 tablespoon at a time, tossing mixture after each addition.  Form into a ball, flatten on lightly floured surface.  Roll out with a rolling pin 1/8″ thick from the center to the edge.  Go ahead and line the pie plate with the crust and save the left over dough to make the lattice top.

Now for the filling.  You’ll need…

3 cups of pitted fresh ripe tart red cherries

1-1 1/2 cups sugar

1/4 cup flour

dash of salt

Combine all of the filling ingredients together and dump into the pastry lined pie plate.  Dot the mixture with 2 Tbs of butter, and cover with a lattice top.  Bake the pie in a hot oven at 400 degrees for 50-55 minutes.

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That’s it!  So simple.  I suggest that you eat your pie with some vanilla ice cream.  It’s even better if you eat it with HOMEMADE vanilla ice cream.  We’ll save that recipe for another day.

:: Carrie ::

Sweet Taste of Summer Raspberries

Raspberries and the raspberry patch

One of my favorite things is Sweet Tea.  That might sound odd coming from a Midwestern girl, but you only need to know that my parents grew up in small towns in North Carolina and it explains everything about being raised as a daughter who loves vinegar-based BBQ, fried okra, sweet tea, grits, collard greens, country ham, and homemade biscuits among many Southern delicacies.

We’re getting ready to head to the South for a visit to see my parents and my grandmother, and of course, that leads to salivating over the delicious food ahead.  It also means satisfying the craving before we leave!

Two years ago, my family (my husband and our girls) moved into our new house and, with the help of my mother-in-law (Carrie’s mom) and Mike’s great-uncle, we planted our raspberry patch.  Last year’s harvest wasn’t much, but this year we have a true bounty.  We’ve picked the patch several times and each time the raspberries seem to be sweeter!

Recipe for Mom's Fruit Cobbler

Mike’s and Carrie’s grandmother sent over some peaches and I couldn’t help but think about how good a peach raspberry cobbler would be. So, I pulled out my Mom’s Southern-style cobbler recipe (see above – doesn’t it look lovely on our recipe card!) and got to work peeling peaches and washing raspberries.

Mom’s fruit cobbler is the best, especially peach or blueberry. Cobbler takes on all kinds of shapes, sizes, and textures, but I really prefer the kind my Mom always makes where the fruit is cooked into the flour-based breading instead of crumble or pastry-topped cobblers (though they’re yummy, too).

Ultimately, what makes cobbler so good is the fruit and the butter (I said I was a true Southerner!).

Peach and Raspberry Cobbler

An hour later…the cobbler was perfectly golden brown on top and the peaches and raspberries invited me to dish out the first generous scoop full.

Peach Raspberry Cobbler A La ModeAnd then we really enjoyed the first-fruits of summer!  It tasted as good as it looked – the sweetness of peaches and the tartness of raspberries in perfect harmony (just as delightful as a glass of sweet tea).  Enjoy the season – get out in your garden or enjoy the fruits of someone else’s at your local farmer’s market!

Karen