Tuesday, November 11, 2008

The tradition continues...

Growing up, my father had a few "dad recipes" --his signature dishes. I never remember him actually cooking any other time-I'm sure he knows how to boil water, but I can't say that I've ever seen him do it. He makes waffles on Saturday mornings, chocolate chip cookies on Sunday nights, almond brittle during the Christmas season and he'll use any excuse to make his famous sour cherry pie. Over the years, he has perfected the recipe (once from a Home and Garden magazine or newspaper I'm sure) into what it is now. I think it has now earned "Family Secret" status-in other words, I searched on Google and couldn't find one exactly like it.

Towards the beginning of our married life, during a trip to Houston, my dad offered to show Zak how to make the pie---a definite sign that he approved of my choice in spouse. Having tasted the pie, Zak readily said yes. With the recipe knowledge, he could make himself a big ol' pie anytime he wanted. He's taken it to Vermillion family gatherings and collected many compliments, but never revealed the secrets.

Until Sunday that is....when it was decided that Grandpa's namesake should learn some cherry pie making skills. Still turned out fabulous, even with Jak's "help."

Sorry-I know you all are hoping that I will share the recipe with you, but I've got to keep it a secret....

Here's another great pie recipe to satiate your appetite:

Oats 'N Honey Granola Pie
(this was the winner of the Pillsbury Cookoff in 2004-it's GOOD!)

-Taken from the Pillsbury website-

* 1 refrigerated Pillsbury® pie crust

* 1/2 cup butter or margarine
* 1/2 cup packed brown sugar
* 3/4 cup corn syrup
* 1/8 teaspoon salt
* 1 teaspoon vanilla
* 3 eggs , lightly beaten
* 4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches) crushed. To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
* 1/2 cup chopped walnuts (I think these are optional)
* 1/4 cup quick-cooking or old-fashioned oats
* 1/4 cup chocolate chips
* Whipped cream or ice cream , if desired

Heat oven to 350°F.

Place piecrust in 9-inch glass pie pan.

In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.

Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream. Store in refrigerator. ENJOY!!


Clyde J Criddle said...

I'm glad to see the tradition continues. WooHoo!

Mandi said...

What a neat tradition to pass on to Jakson!
Both pies look delicious. (:

Covey and Justin said...

So cute--EJ loves to cook.

I got nothing but compliments on Lydia's hair bow at church on Sunday. Everyone loved it!! Thanks!

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