Thursday, August 27, 2009

Downtown market cancellation

Hey guys.

Unfortunately, I'm canceling our Friday market. We're having a family medical emergency and I've got to get myself south. I apologize for any inconvenience and will be back as soon as I can. Hope y'all have a good week and we didn't put any kinks in any plans.

All ordered deliveries will go out as scheduled, no worries. And thanks to Matt for taking care of it, very sweet.


A Kennedy Pie

In honor of the passing of Sen. Edward Kennedy, I thought I'd post a Pie recipe that Sen. Kennedy must have had a few times in his life.

Here is Rose Kennedy's recipe for Boston Cream Pie.
This Boston Cream Pie was taken from the cookbook "Cook Book Favorite Recipes of the Ladies of St. Francis Xavier Parish Guild" Published in 1969.

Recipe for Boston Cream Pie

Bake a cake in two seven-inch or eight-inch layer cake tins using a cake mix, a one-egg cake or golden layer cake recipe; or use the following recipe for Boston Favorite Cake.

1-3/4 cups flour (if using all purpose flour, decrease the amount by 2 tablespoons)
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1/3 cup butter
1/2 teaspoon vanilla
2 egg yolks
1/2 cup milk
2 egg whites

Preheat the oven to 375 degrees for the cake layers. Sift together the flour, salt and baking powder in a bowl. In a separate bowl, cream the butter. Add the vanilla and gradually beat in the sugar. Beat this till fluffy. Next, beat
in 2 egg yolks and stir in 1/2 a cup of the flour mixture. Stir in 1/4 cup of milk and then add 1/2 cup of the flour mixture and another 1/4 cup of milk. Mix. Add the rest of the flour mixture and beat just enough to blend well. In a separate bowl, beat the 2 egg whites until they stand up in soft peaks. Fold the egg whites into the batter. Spoon the batter into 2 7 or 8 inch cake pans (round) Bake the layers 20-30 minutes at
375 degrees.

Please note: if you are using an electric mixer or beater, do not separate the eggs. Add to the creamed butter and sugar one at a time, beating well.

Put together the cream pie:
Put the layers together with whipped cream, cream filling or rich cream filling. Sprinkle the cop with confectioner's sugar or spread with chocolate frosting.

Recipe for the Cream Filling:

1/2 cup sugar
3 tablespoons flour or 1 tablespoon cornstarch
few grains salt
1 cup milk
1 egg or 2 egg yolks (slightly beaten)

In a small heavy pan, put the sugar, flour and salt. Stir in milk. Mix a cook over low heat until the mixture thickens (about 5 minutes) Add the 1 egg or 2 egg yolks and mix. Cook and stir for 3 minutes more. Chill and Flavor.

Recipe for the Chocolate Frosting:

2 ounces unsweetened chocolate
1 tablespoon butter
1/2 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla

Place the chocolate, butter and milk in the top of a double boiler. Cook on medium low until the chocolate melts. Stir Well. Take off the heat and let stand until lukewarm. Stir in the sugar and vanilla. Beat until thick enough to spread.

Hope you enjoy.

Thursday, August 20, 2009

Sweet Chai Pie and Banana Cream

Hey all y'all beautiful pie people!!

I'm in a particularly fine mood this evening, so you'll have to forgive the over enthusiasm. Let's get to the pies of the week!

First off we've got some Sweet Chai Pie. Yes, this is a repeat, but I'm starting to crave fall and this is as close to a fall pie as you can get. Without the pumpkin. What's in it? Chai tea. Custardish, but not too eggy. Soft, sweet, spicy. This was a big hit last year with the Brown University farmer's market, and with some of the kids coming back they've asked for it again. I aim to please. Most of the time.

Next up we've got an old favorite that I can't believe we haven't touched on yet! How on earth could I have passed over Banana Cream Pie? What's that about, ignoring a classic like that. For shame! Sweet layer of fresh bananas on the bottom, beautiful vanilla cream on top. I use an old version of this recipe, so think 40's, think rich, decadent and creamy. This one's a hit with the whole family.

So where are we this week? You guessed it, at the Downtown Farmer's Market, right across from Kennedy Plaza in Burnside Park from 10-2. After which time we'll be making deliveries. One of which will be to Tina's Jamaican Caribbean Restaurant on Atwells across from the Blue Grotto. If you miss us at the market you can pick up a pie there. For delivery give a shout, we'll be on the road Friday, Saturday and Sunday, and remember, delivery is no extra charge.

So. August is almost over. Which is a good thing because it tends to be slow all the way around. In September Cutie Pies will have a lot more markets, a bunch of festivals and several weddings. We've also got a lot of really freakin' good news coming up. I'm not allowed to talk about it just yet, but there's big things coming up for us. Just know we're going to keep bringing y'all the best in boutique baked goods with pie at the center of our crown. We'll also always treat y'all with the love and respect we always have and happy to fulfill any need that might come up. Yes, I know, I take the job seriously, but that's why I'm the Pie Lady.

Oh! One last thing. I made too much Ginger Snap Pumpkin Pie filling for a little photo shoot (whoops, did I say too much?) and I don't want it to go to waste. So anyone feel like trying something a little different? Give a holler!

All the best, guys, hope y'all are having as wonderful a week as I am.

401 331-2414
cutie pie pies@cox. net

Thursday, August 13, 2009

Oh My Darlin' Clementine

Hey all!

Just a quick note to let y'all know what's goin' on this week... well, not much! We'll be at the Downtown Market tomorrow at Burnside Park, right across from Kennedy Plaza from 10-2. If you can't make it down there, we'll be stocking Tina's Jamaican Restaurant all weekend. So stop on by, get a Cutie or a Whole Pie and make your belly happy!

So what's the pie this week? I'll tell ya, got something special.

Earlier this week I started having dreams of Clementines. What a sweet, perfect little orange. The joy of a Clementine during the winter is second to none, but mixed with chocolate is the summer treat I went back for over and over as a kid. Our first flavor this week is Darling Clementine, a lovely pie from my childhood. The bottom is layered with dark chocolate, the top is a sweet Clementine whip. Delightful and fragrant.

Our second pie took a bit of doing, because it couldn't be cold or watery or too soft, but needed a lot of flavor. There's a lovely lady named Ramona the Watermelon Lady, a great storyteller and local artist. Obviously she likes watermelons and has been asking for a Watermelon Pie. We've finally got it. I'm proud to offer this lovely, pink little thing for Ramona.

We'll also have a bit of Cutie Quiche and a little Pecan Cinnamon rolls at the market. C'mon out and see us and, folks, enjoy the weather. Won't be this lovely for long. Hope everyone's get a great weekend planned!
Cutiepies - Our only competition is Mom.
cutiepiepies @
(401) 331-2414