Anna Weicht

The Partner in Crime

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March 2, 2018

This wonderful pie comes from Emeril Lagasse and is great for Saint Patrick's Day!  This recipe has crème de menthe and crème de cocoa in the filling as these liqueurs enhance the flavors of the pie.  The crème de menthe adds a subtle mint taste to the filling, while the crème de cocoa adds a hint of cocoa flavor.  The filling compliments the Oreo cookie crust perfectly.  This pie is great anytime of the year, but I specifically decided to post this recipe in March as the pie's lovely green color makes it a great dessert for any Saint Patrick's Day parties.  I hope you enjoy this delightful pie!

Bon Appetit!

Tips:

Have the egg yolks and sugar ready in the bowl so you can begin drizzling the hot cream/gelatin mixture.  This process will bring the egg yolks to a safe temperature for consumption.

If you prefer a stronger mint flavoring, omit the crème de cocoa and add an extra ounce of crème de menthe to the mixture

Click here for a print version of this recipe.

Preparation...

February 8, 2018

Raspberry and chocolate are a perfect marriage of flavors.  There is something about the sweetness of the berries and the richness of the chocolate that gets our taste buds salivating.  I found this rich chocolate dessert recipe on a Baker's Semi-Sweet Chocolate bar.  It is a very easy pie to make, and my family absolutely loved it.  With only 5 ingredients and 15 minutes of your time, you will have a beautiful and delicious pie!  This would also make an amazing dessert for Valentine's Day.

Bon Appetit!

Tips:

I used a can of chocolate frosting to hide the foil edging of the pie.  I found the frosting in the baking aisle of the grocery store.

I like to keep the chocolate filling of the pie chocolate, so I did not add raspberry jam to the chocolate filling.  I put the raspberry jam on top of the chocolate instead of mixing them.  You can do it either way as I will include both ways in the recipe.

Click here for a print version of this recipe.

Preparation time is 15 mi...

November 2, 2017

The fourth Thursday of November is Thanksgiving.  I love this American holiday, because it is a time to pause in our busy lives and be thankful for what we have.  With any celebration, what makes it special is the friends and family that are there - sharing it with you.  The food, of course, is also an important tradition and aspect of the holiday.  It wouldn't be a proper Thanksgiving  without a pumpkin pie.  I decided to share my favorite pumpkin pie recipe with you.

This pie (to me) has the right amount of spice.  The four eggs make a nice custard filling too.  The brown sugar gives it a richness, and I always enjoy adding some whipped cream as a finishing touch.  I hope you give this delicious pumpkin custard pie a chance, and if you do, please let me know what you think of it!

Bon Appetit!

Tips:

The filling is made for a deep dish 9-inch pie.  If you do not have a 9-inch deep dish pie plate, don't worry!  I pour the extra filling in greased one-cup r...

September 8, 2017

I have been making this pie for over 25 years.  I believe that I clipped this recipe from a magazine in the late 80s.  I don't remember which magazine now.  I wrote down the history of this classic apple pie, because I thought it was really interesting and special.

"This old-fashioned apple-pie recipe won the 1987 Grand Prize in Salem Cross Inn's Annual Beehive Oven bake-off.  Creators Lillie Bothwell (102 years old) and Louise Waid (106 years old), both residents of the Quaboag Nursing Home, credit their success to years of experience.  They placed in the year before and decided not to enter in 1988 in order to give the younger folks a chance."

I've tweaked this recipe a little bit over the years to my tastes and every time that I serve it to people they tell me it is the best apple pie they ever had.  I hope you enjoy this pie as much as my family has over the years, and I hope that it becomes a centerpiece in your baking as much as it has in mine.

Bon Appetit!

Tips:

I have...

August 3, 2017

Here is the pie of the month for August! This easy freeze-ahead dessert comes from the June 2017 issue of Southern Living magazine.  They refer to it as 'peach melba ice-cream pie', because traditionally 'melba' is a dessert of peaches, raspberry sauce, and vanilla ice cream.  This pie has the peaches and vanilla ice cream.  It does not the raspberry sauce; rather, it has raspberry sorbet as one of it's layers.

The best way to prepare this pie is to make it a day ahead.  It does involve quite a bit of chilling time.  The good news is that it's really easy to put together with very little baking time.  Take the time to freeze the layers properly for clean, sharp layers when you serve the pie slices to your guests.  Enjoy the taste of summer with this delicious peach ice cream pie!

Bon Appetit!

Tips:

I could not find Anna's thin almond cookies, so I used a different brand of thin almond cookies.  The crust turned out perfect!

When pressing the cookie crumb mixture int...

June 29, 2017

This cherry pie is perfect for holidays...or any occasion honestly!  The filling is so simple.  There are just a few ingredients mixed together, and then you have a cherry pie.  If you want to make this pie extra special, you can do the lattice pastry top.  I included the instructions in the tips section.  The next time you have a special occasion or holiday, I recommend making this cherry pie for a sweet ending to your event.

Bon Appetit!

Tips:

I use my double crust pie recipe (here) for this pie.  For the lattice, follow these instructions once you have the pie dough for a beautiful presentation.

Lattice Instructions - Roll out the remaining disk of dough into a 12 inch round.  With an old-fashioned crimper, sharp knife, or pizza cutter, cut into 1-inch-wide strips.  Lay about half of the strips on the pie in one direction, about 1/2 inch apart.  Fold back every other strip half way.  Lay a strip perpendicular to the first ones.  Unfold the strips back over the new strip,...

June 8, 2017

This is my father's favorite pie.  When blueberries are in season (often in June - near father's day), I make him a blueberry pie!  The ingredients are simple, but the results are amazing.  Serve this beautiful pie with some vanilla ice cream for a real summer treat.

Bon Appetit!

Tips:

Fresh, in-season blueberries work best for this pie.

Make sure you place your unbaked pie on a rimmed baking sheet lined with foil.  The juices from the berries may overflow, and this will protect your oven.

Do not despair if the berry juice discolors your pastry.  It will simply make your pie look rustic!

If you serve your pie warm, the juice my overflow from the pie.  It is fine!  If you prefer your filling to be more intact, wait to serve until it is completely cool.

Preparation time is 25 minutes.  Cook time is 1 hour and 20 minutes.

Ingredients:

  • 3/4 cup sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 6 cups (3 pints) blueberries

  • 1 tablespoon fresh...

May 4, 2017

It's strawberry season, and I can't think of a better way to enjoy these scrumptious berries than in a pie.  This pie is an absolute favorite among my family, and I guarantee that if you love strawberries, you will have a difficult time only eating one slice.  This dessert is unforgettable - with whole strawberries placed on top of a sweet cream filling and a homemade strawberry glaze poured over the pie.  Give this pie of the month a try!  It really is amazing.

Bon Appetit!

Tips:

If you have any leftover glaze, you can refrigerate and use in plain yogurt or use like a strawberry jam.

Please refer to pictures when whipping cream.  You want soft peak for the initial whipping.  When you whip the cream and cream cheese together, you want a stiff peak.

Organic strawberries will give you the best strawberry flavor.  I highly recommend buying organic strawberries for this pie, even though you will pay more.

Preparation Time is 45 minutes.  Chill time is 3 hours.  Total time is...

April 6, 2017

This is a wonderful pie!  I have had this recipe for many years, and I do not remember where I found it.  If you love lemon meringue pie, this recipe is perfect for you.  The filling is both sweet and tart.  It has a lovely creamy texture to it.  I like to make mountains of meringue, because it looks amazing when pilled high on top of the filling.  I also use my water-whipped baked pastry shell for this recipe.  Overall, you cannot go wrong with this beautiful and delicious pie.

Bon Appetit!

Tips:

I place plastic wrap over the egg yolks so they don't dry.

For the meringue, I use six egg whites and a 3/4 teaspoon cream of tartar.

When whipping your meringue, make sure that your egg whites are at room temperature and that all of your utensils and equipment are very clean.  Use a non-reactive bowl.  I use a stainless steel bowl, but a glass bowl will work too.  If it is a very humid day, you may want to wait for a different day.  The humidity in the air can weigh...

March 9, 2017

Here is a pie that would be wonderful for any St. Patrick's Day celebration.  I found this yummy dessert in Betty Crocker's New Cookbook and had to try it!  This pie is perfect for the month of March.  If you are a fan of Bailey's Irish Cream, you will definitely love this pie.  For those who prefer a non-alcoholic version, you can replace the liqueur with Irish Cream creamer.  The marshmallow filling is delicious, and the chocolate cookie crumb crust is utterly mouthwatering.  An Irish cream pie is not a pot of gold, but I wouldn't mind finding this pie at the end of the rainbow!

Bon Appetit!

Tip: I used Nabisco's Famous Chocolate Wafers for the cookie crust.  If you cannot find these wafers, you can use Oreo cookies with the filling removed.

Ingredients:

  • 1/2 cup milk

  • 32 large jet-puffed marshmallows

  • I/3 cup Irish Cream liqueur (like Baileys) or Irish Cream creamer

  • 1 and 1/2 cup heavy whipping cream

  • Grated semi-sweet baking chocolate,...

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