Fresh Cherry Pie

I LOVE this recipe! If you have the patience to hand-pit the cherries, you will be well-rewarded! You will need:

• 2 9″ pastry crusts (see note below)


• 4 cups fresh cherries in their juice, hand-pitted (try not to lose juice)


• 3/4 organic turbinado sugar, plus approx. 1 Tbsp.


• 4 Tbsp. tapioca


• 1/2 tsp. vanilla extract


• 1/2 tsp. almond extract


• 1/4 tsp. sea salt


• 1 Tbsp. butter, thinly sliced into pats

Now, about the crust…I have made them from scratch, used all kinds of recipes, and the only one that comes the closest to tasting like my Nana’s is Pillsbury refrigerated rolled pie dough (you can usually find it in the fridge section, near the biscuits). DO NOT thaw in the microwave…allow to sit out about 15 minutes, at room temperature. Spread one crust in the base of a 9″ pie plate and bake at 400* F for approximately 10 minutes.
In a bowl, combine pitted cherries, 3/4 c. sugar, vanilla, almond, tapioca, and salt. Pour into crust that has baked 10 minutes and top with pats of butter. Roll out top crust and use a cookie cutter to cut out the center for venting. Put the top crust over the pie and seal it, sprinkle evenly with 1 Tbsp. sugar. Place pie plate on cookie sheet, to control any accidental overflow. Bake at 350* F for approximately 35 minutes, or until golden. Remove and serve with vanilla ice cream. YUM!

Cucumber Tea Sandwiches

Originally, I am from New Jersey, so while I’ve enjoyed a plethora of diverse foods, I’d never had a cucumber sandwich until moving south. Growing up in an Italian/Ukranian household, there was always something interesting cooking…but not tea sandwiches. It wasn’t until I was recruiting for a small, southern private college that I realized what a big deal these are in the south. My territory was “Southern!”- Savannah, Charleston, Chattanooga, Nashville, Louisville, Lexington, etc. I began to notice that every college fair was preceded with a nice little hors d’oeuvres hour, complete with little old ladies from the local church who cooked up a storm for us weary, travelin’ souls. Didn’t know you’d have to sit through a story for a recipe, huh? Anyway, I continued to be met with three common items, regardless of the city I was in: cucumber tea sandwiches, ham biscuits, and pimento cheese sandwiches. With our little cucumber garden pot overflowing this summer, I’ve cracked the code on my favorite tasting cucumber tea sandwich, out of Lexington, Kentucky. A few items to note…cut the ends off of the cucumber before peeling; it reduces bitterness. Whatever I’ve grown this summer had very small seeds, so there was no need for me to remove them. Here it is:

• 2-3 medium, fresh cucumbers (peeled, seeded if you desire)


• 1 small or 3/4 medium yellow onion (not sweet)


• 8oz brick of cream cheese


• Salt and pepper


• Fresh dill sprigs


• Rye or Pumpernickel bread (look for smaller, tea sandwich loaves)

Bring cream cheese to room temperature, or microwave approximately 25 seconds to soften. This needs to be soft enough to hand-stir. Peel cucumbers and grate into cream cheese. Peel onion and grate into mixture. Sprinkle with salt and pepper to your liking. Add in a few springs of fresh, chopped dill, but go sparingly. Stir until well mixed. Refrigerate until firm. Best to make about 1 day in advance, to allow the flavors to absorb, which is why it is critical to go sparingly on the dill. When ready to serve, spread the mixture onto the sandwich bread, remove crusts, and cut into triangles. These are perfect for garden parties and bridal luncheons. Enjoy!

Beach Cobbler

This recipe was named such for two reasons: I learned the recipe from a friend’s mama during an annual beach trip, and we make this evey year while at the beach (ok, and throughout the year too!). If you like a flaky, crispy cobbler, this is not from you. This is a softer, cake-like consistency and I think the peach comes out the best, but a peach raspberry combo is nice too. What’s nice is when you are at the beach, you don’t want to fuss with cooking and this is definitely no-fuss.

• 1 stick of butter


• Approximately 4 cups of fruit (fresh is best, but can used canned too)


• 1 cup of organic turbinado sugar


• 1 cup of milk


• 1 cup of SELF-RISING flour


• 1/2- 1 tsp. of almond extract (based on preference)


• Vanilla ice cream

Set oven to 350* F and while heating, place 9×13 baking dish with butter in the oven, so the butter will melt while pre-heating. While melting, mix the sugar, flour, and milk together- set aside. Once butter is melted, CAREFULLY spread fruit into pan, careful not to splatter the hot butter. Stir batter, then pour over the fruit. Place dish back in over and bake approximately 45 minutes, until golden. Serve with a dollop of ice cream.

Please note we’ve made this with strawberries (results not so good), blueberries (yum), peaches, raspberries, peach/raspberry combo, and blackberries (too seedy).