I don’t normally “work on” recipes for a long time. I am a food photographer not a chef. If they look good, I shoot them and call it a day. If they look good and taste bad, I just won’t blog them or make them again. I do sell the food photos. However… I wanted a garlic bread recipe that wasn’t a loaf of Pepperidge Farm. I made these garlic knots and they weren’t honestly very good. I had to make them again. And again. And…
This recipe is the result of 5 different batches of garlic knots. I think they’re very good this way. Again, I don’t normally mess with the recipes I shoot this much but I love the new flavor and hopefully you’ll enjoy them!
As I mentioned in my last post, I have been on a pie kick. Last time was cherry pie, this time it’s a traditional pumpkin pie. Now, I know most everyone has a pumpkin pie recipe but I strongly recommend the ease of going with the traditional Libby’s pumpkin pie recipe. Simple, straightforward, easy to make, and very tasty!
I’m not a big pie eater but that won’t be clear for the next few weeks. Awhile back I hit a pie kick. Cherry pie, pumpkin pie, chicken pot pie… you name it, I was making it. For today’s recipe I’m going to give you a link rather than rewrite it. This is Beth Campbell’s Cherry Pie, which, according to her, was the 1999 American Pie Council’s National Pie Championship first place winner in the Fruit and Berry Category. I know why! This pie filling is amazing. The crust is good but exactly what you’d expect. If you have a fantastic crust recipe, use that and fill it with this.
(Yes, the crack on the closeup bothers me. I didn’t want to fix it so you could see what a flaky crust this was. I did fix it on the two wide angles.)
I hope you enjoyed some sweet cherry pie photos!