Cooking On the Side » Pies

Classic Pecan Pie

Kathy — Fri, 13 Nov 2009 05:56:58 +0000

I have to admit, whenever I hear the words “pecan pie” I immediately think of the line “But I would be proud to partake of your pecan piiiiiiiiie…” from that sweet museum scene in When Harry Met Sally, when Harry is gearing up to ask Sally out:

It’s hard to believe it’s been twenty years since that movie first came out! It’s still one of my all-time favorites. Anyhow, I digress…back to the pie.

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~ Want to see more great recipes from the side of food packages? Browse the index of all of the recipes I've posted on Cooking On the Side (more added all the time!).

About Cooking On the Side...

It’s the recipe collection I didn’t even realize I had – the one derived from the side of a bag of fresh vegetables, a box of sugar, a jar of mayonnaise. Cooking On the Side – as in on the side of food packaging – is all about “revealing” these on-the-package recipes, with photos of how they actually turn out, cooking notes and more descriptive directions than package space usually allows for. -- Kathy

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Classic Pumpkin Pie with Maple Cream

Kathy — Mon, 02 Nov 2009 07:01:40 +0000

November is here! And that means holiday cooking and baking season has officially begun on Cooking On the Side. From Libby’s Pumpkin Pie (today’s recipe) to French’s Green Bean Casserole, many favorite holiday recipes originated from food packaging – which makes them perfect topics for this blog! So for the next few weeks I’ll be preparing familiar, traditional Thanksgiving recipes “from the side”.

For me, it’s just not Thanksgiving without pumpkin pie…

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Classic Apple Pie

Kathy — Mon, 05 Oct 2009 07:01:55 +0000

FINALLY, the temperature dipped below 75 degrees in San Diego. I can officially start autumn cooking!

At one time I had great intentions of becoming an avid pie baker. I even took a 3-hour pie-baking class…actually it was more of a pie-eating class, with generous “samples” of each of the six pies the teacher made. It was incredible! As much fun as she seemed to be having in rolling out the perfect flaky crust and weaving the most beautiful lattice, I realized that the eating part was where my true passion lay.

So it was without any guilt or reticence that I leveraged ready-made refrigerated crusts to help make prepping this scrumptious pie easy as…well, you know.

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