Recipe Blog

Hot Little Suppers — Holiday

Mama's Cream Cheese Pie

Posted by Callies Biscuits on

During our last move, I found this recipe tucked in one of my old books. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting.

I'd been meaning to make this for a while. Of course, I started thinking, "How can I make this my own?" I decided to make a shortcake pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping. This sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!

 

Cream Cheese Pie

Shortcake Pie Crust Ingredients

    - 5 to 6 leftover buttermilk biscuits (1 1/2 cups crumbs) - 4 tablespoons melted butter - 1/2 teaspoon vanilla

Pie Filling Ingredients

    - 9 ounces cream cheese, softened - 1/4 cup heavy cream - 3 eggs, room temperature - 1 cup sugar - Juice and zest of 1/2 lemon - 1/2 teaspoon vanilla - pinch of salt

Sour Cream Topping

    - 1 cup sour cream - 3 tablespoons sugar - 1 tablespoon vanilla

Instructions

    1. Preheat oven to 375°F. 1. In a food processor, pulse the biscuits into crumbs. Add in melted butter and vanilla. Pulse until combined. 1. Pour out into a pie dish and press the crumbs evenly over the bottom and the up the sides. 1. Bake for 10 minutes and remove from oven. Let cool completely. 1. Reduce the oven temperature to 350°F. 1. While the crust is cooling, make the pie filling. 1. Using a stand mixer or hand held, beat the cream cheese and sugar together until well combined. Add the heavy cream, lemon zest and juice, vanilla and salt. Mix until combined. Add the eggs and beat until smooth and creamy. 1. Pour into cooled pie crust and bake for 30 minutes or until the center is no longer jiggly. 1. Refrigerate for three hours. 1. In a small bowl, mix together the sour cream, sugar and vanilla. 1. Just before serving, top the pie with the sour cream mixture. Enjoy!
"I treasure the recipes passed down from my family. Both of my grandmothers were amazing cooks. My mom is fabulous as well. I hope I am living up to the women before me!" ~Carrie

Homemade Valentine's "Pop-Tarts"

Posted by Callies Biscuits on

final poptarts

Pop-tarts were one of my top 5 favorite kid foods. I would beg for them at the grocery store! There is something about the delicious fruit-filled pastry that I couldn't get enough of. Especially when toasted...so warm and buttery, a bit salty yet sweet... my mouth is watering.

I have always loved Pop-tarts but honestly, I refuse to buy them for my girls! I know, I know, but they are full of artificial sugar and so addictive it is better that we don't have them in the house.

This Valentine's Day we are going to make a super simple version of Pop-tarts together! 

step 1 step 2  step 3 step 4

Homemade Blackberry Pop-Tarts

You'll Need

    - 1 box (2 sheets) frozen puff pastry thawed according to package directions. - Flour for dusting - Callie’s Blackberry Jam - 1 egg white beaten - For the Glaze: - 1 cup powdered sugar - 2 to 3 tablespoons milk - 1 teaspoon vanilla extract

How To

    1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 1. Lightly flour your working space and cut each sheet into 6 rectangles. 1. Evenly fill half of the rectangles with a heaping tablespoon of jam. Carefully spread it around making sure to leave a ½ inch border (so the jam won’t ooze out). 1. Gently use your finger and wet the edges of the pastry. Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. *Dip the fork in water if it sticks to the dough* 1. Place on the parchment lined baking sheet. Don’t overcrowd because these will puff up! Use two baking sheets if needed. 1. Brush each top with the egg white. 1. Bake for 15-20 minutes or until pop tarts are golden brown. Remove from oven and let cool slightly. 1. While the pop tarts are cooling make the glaze. In a small bowl whisk together the powdered sugar, milk and vanilla. Whisk until smooth. If it is too thick add a touch a milk, if too thin add more powdered sugar. 1. Drizzle the glaze all over the pop tarts. Top with sprinkles if desired. Allow to set at room temperature and Enjoy!

      "I am hoping that maybe my girls can whip up a batch and pamper me with breakfast and coffee in bed. Now that is true love!"~Carrie

      Drunk and Toasty Myers Pecan Pie

      Posted by Callies Biscuits on

      Babbie Myers was my stepmother, Caroline's, mother. She always made a pecan pie for Christmas dinner, and Caroline has carried on that tradition. I added the rum (imagine that!) and made sure to use Myer's brand in honor of Babbie.

      This pie is based on a recipe from Charleston Receipts, a classic cookbook compiled and published by the Junior League of Charleston in 1950. I highly recommend adding Charleston Receipts to your cookbook collection for classic Lowcountry favorites and for inspiration. 

      This particular recipe has made the full evolution from the cookbook to Babbie to Caroline and to me. With the addition of the Myer's rum, using Mama's Butter Piecrust, and the step of toasting the pecans in butter and salt, this is the perfectly salty-sweet pie your family will beg you to bring to every holiday gathering!

      Myers Pecan Pie

      You'll Need

        - Mama's Butter Piecrust (recipe in cookbook and on the blog) - 1 cup pecan halves - 2 tablespoons butter, melted - 1/2 teaspoon kosher salt - 1 cup sugar - 1 cup dark corn syrup - 1 tablespoon dark rum (I used Myer's) - 1 teaspoon pure vanilla extract - 3 large eggs, lightly beaten - Optional: 1 (6-ounce) package of chocolate chips

      Instructions

        1. Fit the dough into a 9-inch pie dish. Trim and crimp the edges. Prebake according to the instructions. Remove to a cooling rack and reduce oven temperature to 350°F. 1. Combine the pecans with 1 tablespoon of the melted butter and the salt. Spread in a baking sheet and toast for 8 to 10 minutes, until fragrant. Set aside to cool. 1. Mix the sugar, corn syrup, the remaining 1 tablespoon butter, the rum, and vanilla. Stir in the eggs. add the pecans and the chocolate chips, if using. Pour into the cooled piecrust. 1. Place on a rack in the lower thrid of the oven. Bake 50 to 60 minutes, until the center feels like Jell-O when pressed. 1. Remove to a cooling rack. 1. Serve with whipped cream or ice cream, if you wish!

          "As with every pie I make, I use Mama's Butter Piecrust recipe to make this pecan pie. I also serve it with homemade whipped cream."~Carrie

          Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

          Posted by Callies Biscuits on

          With Thanksgiving quickly approaching, we are teaming up with our artisan neighbors at Smithey Ironware to give you an unforgettable dessert. The heirloom-quality of Isaac Morton's cast iron skillets meets our love of family recipes for the perfect addition to your holiday table. We are both firm believers in keeping traditions alive!

          This Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble was also featured in Skirt Magazine this month. Baking this crisp in a timeless piece of cookware will warm you up from the inside out! Find the recipe below. Use your own pie crust, or my family's favorite (Mama's Butter Pie Crust).

          Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

          Ingredients

            - 1 Mama’s Butter Pie Crust (recipe linked in blog post) or your favorite store-bought pie crust - 2 pounds apples, cored and peeled - 1 cup fresh cranberries - ½ cup orange juice - 2 tablespoon melted butter, divided - 1 tablespoon brown sugar - 1 tablespoon white sugar - 1 teaspoon ground cinnamon - 1 teaspoon vanilla - For the Crumble Topping: - 3 Callie’s Sweet Potato Biscuits, crumbled - ¼ cup Callie’s Pecans - 1 tablespoon brown sugar - ½ teaspoon ground cinnamon - 3 tablespoons butter

          Instructions

            1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a 10-inch cast iron skillet. Set aside to cool. 1. In a large bowl, add the apples, cranberries, orange juice, sugars, vanilla and cinnamon. Let sit for 30 minutes. 1. Roll out the pie crust into a 13- inch round and place in the skillet. You can also make a free form tart on a baking sheet. 1. After the apples and cranberries have macerated for 30 minutes, lay them on the crust. Leaving enough space around the edges to fold the dough up and over the apples by ½ to 1 inch. 1. Prepare the crumb topping by adding all ingredients to a small bowl and mix with your fingers until the mixture comes together in pea-size crumbs. Sprinkle over the apples and cranberries. Fold the dough up and over the apples for a rustic look, pleating as necessary. 1. Brush the remaining 1 tablespoon of melted butter over the exposed dough. Bake for 40-45 minutes or until the apples and cranberries, crumb topping and pastry are all browned. 1. Serve with ice cream or room temperature. And enjoy!

              "We love a good cast iron recipe so it was natural to want to do a collaboration with our neighbor and fellow artisan Isaac Morton of Smithey Ironware!" - Carrie

              Mama's Butter Pie Crust

              Posted by Callies Biscuits on

                  

              Mama's Butter Pie Crust

              For the Pie Crust

                - 2 1/4 cups cake flour or 2 cups all-purpose flour - 1/3 teaspoon kosher salt - 12 tablespoons (1 1/2 sticks) cold butter, cut into small cubes - 5 to 7 tablespoons ice water

              Instructions

                1. Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix the cold water by the tablespoon with your fingers until the dough holds together in a rough ball. 1. Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough "sandwich" on a baking sheet. Refrigerate 2 hours or overnight. 1. Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. 1. With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. 1. Peel off the top paper and flip the dough into a 9-inch pie dish. 1. Peel off the other piece of paper. Trim off any extra dough that's hanging over the edge of the pie dish. Press the tines of a fork on the top edge of the crust to crimp it. Fill and bake as the recipe directs.

              To Prebake the Pie Crust Before Filling

                1. Prick the crust in several places with a fork. Chill in the fridge for 30 minutes. 1. Preheat the oven to 400°F 1. Line the crust with waxed paper and fill with rice or dry deans to add weight. (Save them in a mason jar to reuse the next time. Do not cook them after using for piecrust.) Bake 15 minutes. 1. Remove the waxed paper and weights and bake about 5 to 7 minutes more, until golden brown. 1. Let cool on a rack.

                "I use this recipe for every version of pie I make!" ~Carrie 

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