Nutella Shortbread

Posted by on Nov 26, 2014 in Recipes | 0 comments

Nutella Shortbread

From: Meghan Prestidge, owner of Concord Cookware This is the story and idea from my son that has led to a family favorite! The pan we use is the British Isle design and it was in the store during the holiday season 2 years ago. The box was destroyed during shipping, but the pan was fine. So we used it for display in our window. Finally, after the Christmas holiday rush, I decided to take it home and try it out. My son, Henry and I decided to make the shortbread for Valentines Day instead of buying chocolate....

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A New Shortbread For Cookie Stamps Is Born!

Posted by on Feb 10, 2014 in Featured, Notes from Lucy, Recipes | 2 comments

A New Shortbread For Cookie Stamps Is Born!

A friend of mine from Beijing was all excited this year because her aging parents were coming to visit her from China for the Chinese New Year. She hadn’t seen them for ages, and she was putting together a big celebration. Since I had started making Brown Bag Cookie Molds in 1983 because I had fallen in love with carp shaped cookies I had seen in a shop window in Boston’s China Town around the New Year, I decided to make almond “Good Luck Fish” from my very first mold. I wanted to make almond shortbread...

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Gluten Free Shortbread, yes it is possible.

Posted by on Feb 22, 2013 in Notes from Lucy, Recipes | 4 comments

Gluten Free Shortbread, yes it is possible.

Dear All, The internet in general and my blog in particular has opened up ways and channels of communication that I never dreamed possible. A woman with whom I have become friends over my blog has worked out some gluten free recipes for shortbread, and here they are! How wonderful that she can share with all of you who are gluten-intolerant, too. NO ONE should have to go without shortbread! Happy baking, Lucy From Cara Aileen: I have really enjoyed creating these recipes! What an adventure, and to know they will...

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November – Perfect Pumpkin Pie

Posted by on Nov 6, 2012 in A Pie For All Seasons, Featured, Recipes | 0 comments

November – Perfect Pumpkin Pie

This is my favorite pumpkin pie, big, not too sweet and full of pumpkin. I developed the recipe for the 11” deep dish porcelain pie plate that we used to make, so you will need to take this into account. If you don’t have a large, deep pie plate and you are using a 9” pie plate, why don’t you use a small pie plate too? This way you can have a pie for the “grown-ups’ table” at Thanksgiving, and a special pie for the “kids‘ table”, too. Or you can have a nice big pie for your family and a...

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October – Crustless Cranberry-Walnut Pie

Posted by on Oct 1, 2012 in A Pie For All Seasons, Featured, Recipes | 0 comments

October – Crustless Cranberry-Walnut Pie

As soon as the cranberries appear in the grocery stores, I stock up so that I can make this delicious pie often. Actually, it can’t truly be classified as a pie, but I’m not sure what else to call it. It is quick and easy to make, and delicious. 2 cups washed cranberries ½ cup coarsely chopped walnuts 1 ¼ cup sugar, total ½ cup melted butter, cooled somewhat 2 eggs 1 cup flour 1 teaspoon almond extract additional butter for pie pan Butter your pie pan liberally, then pour in the washed cranberries. ...

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September – Classic Apple Pie

Posted by on Oct 1, 2012 in A Pie For All Seasons, Featured, Recipes | 0 comments

September – Classic Apple Pie

I was fortunate enough to grow up with a twin sister. Though we are very different, we did almost everything together, including making apple pies. She is more meticulous than I, so she always made the crust, and I have very fast hands, so I always peeled and cored the apples for the filling. This is our tried and true recipe. 1 recipe Basic Pie Crust 6 or 7 large tart apples – Jonathan, Cortland, Northern Spy, Granny Smith, MacIntosh all are good juice of 1/2 a large lemon ½ cup sugar, or a bit more,...

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August – Blackberry Pie

Posted by on Oct 1, 2012 in A Pie For All Seasons, Featured, Recipes | 0 comments

August – Blackberry Pie

Blackberry Pie (or Blueberry or Raspberry) – I learned to make Blackberry Pie because my grandfather loved it so. It was his favorite, and since I adored him, I proclaimed that anything he liked, I loved. Picking the berries with him made it all the more special. I had wooden quart boxes to pick in to, but he had a little metal pail with a bale that he could hook to his belt so that he could use both hands. He liked his pie hot and soupy. I have added a little corn starch to the recipe to thicken the...

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July – Peaches & Cream Pie

Posted by on Jul 7, 2012 in A Pie For All Seasons, Featured, Recipes | 0 comments

July – Peaches & Cream Pie

This is an unusual open faced peach pie made with vanilla laced cream. It is delicious hot from the oven or well chilled. ½ recipe Basic Pie Crust 8 peaches or so, depending on their size ½ cup light cream ½ cup sugar ½ teaspoon vanilla extract ¼ teaspoon ground nutmeg 2 Tablespoons flour Pinch of salt Make up half of the Basic Pie Crust recipe and roll it out in a 13” circle. Line your pie pan with the dough. Crimp the edges, forming a ridge around the rim of the pan to hold in the juices. Peel and...

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June – Cherry Pie

Posted by on Jun 1, 2012 in A Pie For All Seasons, Featured, Recipes | 0 comments

June – Cherry Pie

Tart cherries, the first of the summer fruits, make one of the prettiest pies of all. It is absolutely delicious hot with a scoop of vanilla ice cream, the perfect pie á la mode, but it’s great all but itself at any temperature. 1 recipe Basic Pie Crust 1 1/2 quarts fresh tart cherries or 1 quart frozen tart cherries 1 1/2 to 2 cups sugar, depending on the tartness of the cherries 3 Tablespoons corn starch 1/8 teaspoon almond extract (optional) 3 Tablespoons cold butter. Line your pie plate with one half...

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May – Rhubarb Custard Pie

Posted by on May 11, 2012 in A Pie For All Seasons, Featured, Recipes | 5 comments

May – Rhubarb Custard Pie

When we started making our 11” porcelain Ibis Pie Plates back in 1979, we sold them at a number of craft fairs. We put out a stack of free recipe cards in our display for “Knock-Your-Socks-Off Rhubarb Custard Pie”, figuring that anything this good should be shared. The result was that we sold a lot of pie plates, and single-handedly started a run on rhubarb in Worcester, Massachusetts. This is the famous recipe. Note: You will need to use a large pie plate. The 11” Ibis Pie Plate that we used to make is...

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