Just Baked

April 20, 2014

Strawberry Chiffon Pie

Strawberry Chiffon

 Last week, I bought 3 pints of strawberries at a farmer's market, took them to a desert with the intention of eating them... And then ate 2 strawberries before they went rotten. My bad. This week, when I saw that a pint of strawberries had been included in my CSA box, I instantly decided to not let them meet the same fate.

Thus, pie.

A note: This is one of the recipes that my gram stopped making, once using raw eggs became frowned upon. You can purchase pasteurized eggs at some stores, which makes using raw egg whites much safer, or do it yourself at home.  You also can just throw caution to the wind and use whatever eggs you have in your fridge. Skip this one if raw eggs in general fill you with the shivering heebie jeebies. 

January 25, 2012

Carrot Muffins

Carrot Muffins

The first thing that you need to know about these muffins is that I accidentally ate 5 of them instead of a real dinner.

The second thing that you need to know about these muffins is that they're much more delicious than regular carrot muffins - I'm going to attribute this to the crushed pineapple in them. These muffins contain a lot more than just carrots. In fact, they feel like an evolutionary link between plain carrot muffins and the goodie crammed "Morning Glory" muffin.

Let's get on to the recipe before I end up eating a 6th muffin.

January 11, 2012

Pumpkin Pie

Pumpkin Pie

Better late than never? I know, it's no longer anywhere near the traditional time of year to eat pumpkin pie, but I don't care. This pie is so tasty, I would even make and devour it in August - how do ya like them apples?

It doesn't hurt that this pumpkin pie is incredibly simple to make. Find out how after the jump!

November 02, 2011

Proof of Pie

Proof of Pie

Told you I was going to make pumpkin pie this weekend.

Recipe to follow shortly!

January 19, 2011

Crab Cakes

Crab Cakes

My Gram loved to order crab cakes when we would go out to eat. Actually, it's probably more accurate to say that she loved to order crab cakes and then point out the shortcomings of the recipe used to make them. I always just shrugged and nodded, yes, too much filling, yes, there should be peppers in here, no, I don't like the seasoning in it either. She was never totally satisfied with the crab cakes served to her, and until I made her recipe, I never fully understood why.

My gram's crab cake recipe is awesome. A short list of ingredients, no overpowering spices, fast and simple to make, easy to freeze and just as good when thawed a week later for a lazy dinner. I could pile more praise on these things, but it's probably best that you just make them and see for yourself.

January 04, 2011

I am a terrible blogger

It's been far too long since I updated Honey Never Spoils. I'm sorry.

As much as I would like to, I won't make any excuses for how lax I've been at posting recipes, so I'll just make you a promise.

Next week, you'll get my Gram's crab cake recipe. You're going to love it.

October 07, 2010

Bean Salad

Bean Salad

Even though the time for summer BBQs and picnics may be past for this year, there's still always room on the table for a side of bean salad. This is incredibly fast to prep and throw together, and stores excellently in 'fridge for days - in fact, I prefer the way it tastes after all the beans have been marinating together for a couple of days.

The only suggestion that I would make for this salad is to use freshly blanched green beans and wax beans instead of ones from a can. I actually intended to make the salad with fresh veggies, but unfortunately the store was out of fresh wax beans, so I skipped it this time. Although the salad is far tastier than I expected with the canned green beans (I am a vegetable snob sometimes, I'm sorry), I think fresh ones would give it a wonderful crunch that just isn't there when you use the canned green beans. Using fresh green beans won't add too much to the prep time, so if you have the time and fresh beans, I say go for it!

September 27, 2010

Apple Fritters

Apple Fritters

So, Jon and I are both currently not eating much in the way of carbohydrates or added sugar - just some dietary changes we've decided to try out for the next month or so, since we've been feeling sluggish. Of course, when you have recipe boxes full of cakes and other sugary, carb-y, delicious things, sometimes you have to compromise.

Since these fritters are at least 50% apple each, I decided that it would be OK to make them, and perhaps to snack on one or two (okay, it was three, but let's keep that our little secret).

I was just looking at photos of other apple fritters online, and I definitely sliced mine incorrectly. I cut my apples in to 8ths, but it seems that most people choose to cut the apples in to rounds. Oops. Either way, mine tasted good, the apples still had a little crunch on the inside, and the only thing I would do differently is perhaps add some vanilla to the batter.

You can slice your apples however you choose.

September 22, 2010

Corn Souffle

Corn Souffle

The Souffle. If you whisper the word too loudly while one is in the oven, it will fall... Right? Making this souffle worried me; up till now, I had never attempted one before, and no one likes a failed recipe.

I bought the ingredients for this a few weeks ago, truth be told, but I've been steadily coming up with excuses to not bake it. These have ranged from "I had corn yesterday!" and "It's too hot to bake something for so long." to "The puppy is bouncing around too much today, the vibrations will surely make the souffle fall."

Finally, I started to feel guilty about avoiding the recipe, and decided to toughen up and go for it.

So did it rise?

September 09, 2010

Tillie's Pie Crust

Tillie's Pie Crust + Strawberry Rhubarb Pie

People always seem to think that I will make them pie. I don't know where anyone got this idea from, since I pretty much bake everything but pie on a regular basis. Cookies? Sure, just tell me what type. Brownies? Okay. Cakes? Muffins? Cobblers? Lasagna? Just ask.

Pie? Oh god, are you sure I can't interest you in a nice cobbler instead? Honestly, before this pie, I hadn't even tried to make one in at least 5 years; that's how much of a disaster the previous pie was. Some friends and I decided to make the pie and the crust from scratch- we made a huge mess of the dough, and the filling - ugh, the filling. I know we wanted to make a strawberry rhubarb filling, the type with tapioca balls in it, but rhubarb wasn't in season. Hmm, what to use instead... Oh, I don't know, let's go with... bananas. Strawberry-banana tastes pretty good in smoothies and drinks, so we figured it would be a reasonable pie filling.

It was not delicious. Everything boiled out of the edges of the crust, the sugar burned to the bottom of the oven, somehow the crust was still unbaked, the tapioca was still in little balls, and the whole thing was a disaster. So I don't really like to make pie.

A couple of weeks ago, all of that changed. My boyfriend showed up with a box of strawberries and a few stalks of rhubarb- part of his weekly haul from a local CSA share. A pie was requested. Great.

Luckily for me, I had recently found Tillie's pie crust recipe. I figured that if there was ever a pie crust recipe I could follow, it would be one used by my namesake, my great grandmother. The recipe looked easy enough that even I couldn't mess it up too badly, so I agreed to make the pie.

I found went online to find a recipe for the filling, since I hadn't come across a strawberry rhubarb pie recipe in the boxes, and came across this one. As luck would have it, it didn't involve the dreaded tapioca balls, so I got started right away. It was a good pairing of recipes, and I was rewarded with a flaky golden crust and delicious moist filling.

Tillie's Pie Crust + Strawberry Rhubarb Pie
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Honey Never Spoils by Temma Hankin is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.