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Speaking of Pies
We were riding back from Hope this weekend and I was catching up with my professional publications reading as usual when my eyes opened wider as, to my surprise and delight, I spied a beautiful ad for my pie plate! It appeared in the next publication I read as well.
I asked my friend Robert Laub, the owner of Harold Imports, if he could send me a copy of the ad to share with you. And I'm adding the link right away should you decide you really need it in time for your Thanksgiving pies!
Rose's Perfect Pie Plate with Recipe Booklet
P.S. You'll be glad to know that this is not a deep dish pie plate--it's the standard 4 cup capacity required for most pies. It is, however, a good idea to make extra pie dough to take full advantage of the deeply scalloped edges. And, of course, it makes a lovely serving piece to bring to the table for vegetables or other savory dishes.
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leta, you are so gracious. i am grateful that you have helped a fellow baker--it makes me indescribably happy.
Reply to this Posted by: rose levy beranbaum | December 2, 2008 8:43 PM #
Have you all gotten one of Rose's Pie Plate? If you haven't you should! It is well made. Heat conduction is great. And it is one fairly 'inexpensive' decorative pie plate compared to other brands.
http://www.hectorwong.com/roselevy/thanksgiving/turkey2008-c.html
Reply to this Posted by: Hector | December 2, 2008 2:55 PM #
Nancy , I talked to the lady at the Junior League in Monroe Louisiana, and she said you may get in touch with them at their web site , www.juniorleaguemonroe.com to purchase the Old Cotton Country Cookbook , it was printed in 1972 I think . They also have 2 new cookbooks you may be interested in . I want to thank Rose for letting me put this on her web site .
Reply to this Posted by: Leta Terrell | December 2, 2008 2:12 PM #
Nancy , I live close to Monroe La, and so your message caught my attention . Went to the book shelf, got my old Cotton Country Cookbook out and found your recipie. The Best Pecan Pie..
1 stick butter
1 cup light Karo
1 cup sugar
3 large eggs( beaten)
1/2 Teaspoon lemon Juice
1 Teaspoon vanilla
1 dash salt
1 cup chopped pecans
8 or 9 inch unbaked pie shell
Brown butter in saucepan untill golden brown , do not burn, let cool. In seperate bowl add ingredients in order listed, stir. Blend in browned butter well. Pour into unbaked pie shell and bake at 425 degrees for 10 minutes, then lower to 325 degrees for 40 minutes. Nancy I hope this is the recipe you wanted . This cookbook can still be bought , try puting in Google search , for Junior League Cookbook , Monroe Louisiana. There is a phone number there to help you ...... PS , wouldn't this be beautiful in Rose's Red Pie Plate!
Reply to this Posted by: Leta Terrell | December 2, 2008 1:20 PM #
I'm getting ready for Christmas baking and I used to have a wonderful recipe for pecan pie from an old Junior League cookbook from Monroe, LA. I lost the cookbook and of course, cannot remember the details of the pie. I always put more pecans than the recipe called for but it had the usual sugars and syrup but the butter was one whole stick and 1 tsp of fresh lemon juice was added. It also had 1 tsp of vanilla flavoring. Does anyone out there have a similar recipe?
Reply to this Posted by: Nancy | December 1, 2008 5:49 PM #
believe me zach, i did a double take myself!
Reply to this Posted by: rose levy beranbaum | November 20, 2008 11:50 AM #
I have this pie plate and have always loved it. I've even used it for other things as Rose suggests, such as serving rolls, etc., since it's so attractive.
By the way, I did a double take on the ad as far at your book name...until I noticed the parentheses.
Reply to this Posted by: Zach Townsend | November 20, 2008 11:45 AM #
That is the coolest pit plate I have ever seen! That would definately help my issues with the the edges of my pie crusts. I'm going to have to add that to my Christmas List!
Hilary
Reply to this Posted by: Hilary | November 19, 2008 12:03 PM #
what a beautiful picture hector! yes--the pie plate still comes in its own "hat box"!
Reply to this Posted by: rose levy beranbaum | November 19, 2008 5:49 AM #
beautiful add and pie plate. I love mines and have it always out for display. Want to re-point out that Rose's pie plate has a smooth completely flat and unglazed outside bottom which allows for direct contact with bottom heat for the most flaky and perfectly baked pie crusts. I have a similar pie plate but with not a perfectly smooth bottom, but with small raised corners, which does not work that well.
Does it still come with the beautifully crafted gift box?
http://www.hectorwong.com/roselevy/PieCrustMangoRose.html
Reply to this Posted by: Hector | November 19, 2008 12:49 AM #
what with my name it would have to be red!
so glad you have your kitchen back for the holidays!
and i'm sure whatever is going on under your pie crust will always be something good!
Reply to this Posted by: rose levy beranbaum | November 18, 2008 3:11 PM #
OK...now you've done it. I HAVE TO HAVE YOUR PIE PLATE! I've always used pyrex pie plates because I like to be able to see what is going on underneath...but The plate is so beautiful, and Red! I love red. My kitchen aid mixer is red, my food processor is red...red red red. The only thing is that we have a rule in our apartment...due to the lack of space, especially kitchen space: If something comes in, something must go. So it looks like my sister is getting some new pyrex pie plates. (By the way...kitchen was put back in order yesterday, will resume cooking today!
Reply to this Posted by: Bill | November 18, 2008 1:59 PM #