My friend Louise hosted Cookbook Wednesday for years, but she is not feeling so well, so it is suspended for now.
I am not taking up the weekly commitment, (with a Mr. Linky, etc) I just have one of my cookbooks to 'count down' and I am going to do it on Wednesday and think of how great Louise's blog is and hope she is up to par soon!
This is cookbook number 93!
You can see them all so far if you click here.
A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries. It's the Bible of baking, considered by many as the most thorough baking book on the market. The highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. Line drawings throughout.
Good cookbook! As Goodreads said--superb collection of everything you've ever wanted to bake--and even things you didn't know you wanted to bake, like:
Coffee-Rum Chiffon Pie
Orange Marmalade Tarts
Raspberry Liqueur Pound Cake
Because now I really REALLY want to bake all these things.
Oh for the time!! There is never enough of it to do all the things you want to.
What I chose to make this time was,
Canned-Cherry Macaroon-Crumb Pie.
This was an easy-peasy pie to make.
A pie of good contrasts--a crunchy macaroon topping over tender fruit. Be sure to use a good crisp macaroon to make the crumbs.
Canned-Cherry Macaroon-Crumb Pie
Basic pie dough for a 9-inche pie shell.
(I used my pat-in-pan pie crust recipe, because of my fear of pie crusts)
1 cup lightly packed macaroon crumbs
2 T flour
1/4 cup brown sugar
1/2 tsp vanilla extract
4 T butter
4 cups canned sweet cherries, well drained
Droplets of lemon juice
Pre-bake your pie crust.
Combine the macaroon crumbs, flour, brown sugar and vanilla in a bowl, and stir to mix them well. Cut the butter into bits and drop into the macaroon mixture. Using your fingertips, work the butter into the crumbs as though you were working fat into flour to make a pie crust. Let the crumbs fall back into the bowl and continue this mixing until all the butter and dry ingredients have been worked together.
Line the pie crust with the well-drained cherries and sprinkle with drops of lemon juice. Spread the crumbs evenly over the cherries.
Bake for 10 minutes, then reduce the heat to 350F and continue baking for 25 to 30 minutes more, until the crumb topping is crisp and brown.
**I used 1 can of sweet cherries and 1 can of cherry pie filling
Thanks Larry Storm for challenging me to use ALL my cookbooks.
Even if it is just one recipe at a time.
(no sarcasm intended in the thanks! well, maybe a little bit)
This challenge is not to be confused with the Friday Friend Cookbook Countdown--that one is all the recipes from a homemade cookbook, with recipes contributed by me and my friends.
This one is---just making sure I make at least one thing from each cookbook I own, to justify the cost of each and every one I own.
It's a hard life---all this cooking and eating.