For part one of our first Pie-tacular post, we visit the incomparable Ms. Elaine McMillion in Elkview, WV on what is nearly the eve of her wedding! Elaine’s family recipe is an Appalachian classic – Pumpkin Cookies. She had this to say about the recipe
“To make this “pumpkin” cookie recipe you need a little bit of pumpkin and a lot of lard and love.
I don’t really know if this cookie has “ethnic” roots but you can find it in some bakeries scattered in Appalachia. It probably came out of a cookbook during wartime.
However, it’s special to me because this is the cookie my family makes every year around Halloween and Thanksgiving. It’s one of those cookies that you end up eating too much of while baking!
The cookie is very moist and thick. Less like a cookie and more like cake. And the icing is thick and super sweet. The icing requires patience to get it to the right consistency without burning the milk.
This has always been a cookie we have made as a family together or have made as a gift to others. When I was little, I would take a whole bag of them to school and share with my classmates. Now on November 17, I will be taking them to my own wedding and sharing them with friends and family there!”
Expect post number two (including the recipe deets) on this history-making family recipe next week, after we’ve hopefully had the opportunity to sample this one in person!
Happy Fourth of July everyone!!! Today we’re reprising what has become a family favorite: Red White and Blueberry Pie. This is an improvised dessert for a hot day that draws inspiration from my own travels across the US. A simple and unrefined treat, it embodies everything a summer dessert should be. The filling is a recipe I heard at a Fourth of July barbecue in Tampa Florida about four years ago when I was having the most exquisite fruit dip I’d ever had in my life. As the conversation turned to engagements, something I had yet to experience, my mind began to wander to how this amazing fruit dip was made. It was then that I overheard the lady that brought it telling some of her friends the recipe. It was so simple I was able to remember it. After some experimentation at home I discovered that it made a delicious and easy pie filling, light enough for a hot day. Although this isn’t technically a family favorite yet, it is so easy and delicious that it is hard to imagine that it would disappear anytime soon.
Red White and Blueberry Pie
Lady fingers or butter pound cake
1 container of whipped topping (coolwhip or store brand)
1 tub of whipped cream cheese
1 tablespoon vanilla extract
Half pint of raspberries
Half pint of blueberries
Press lady fingers or pound cake into the bottom of a pie dish, covering the entire surface.
Fold in the cream cheese to the whipped topping, and then blend with a hand mixer until there are few lumps.
Spread topping into “crust” with a spatula, arrange berries on top as desired.
Just wanted to thank everyone who came out to our screening last night for our debut webisode, and were honored to take home the Rule Boston Camera Award presented by filmmaker Jennifer Fox! It was an exciting night, there were excellent cupcakes, and we can’t wait to tell you more about the launch of our site in a little less than 2 weeks!