AlleyKat’s Country Raspberry Cream Cheese Pie

While driving around Prince Edward Island, Canada, my family and I stopped at the PEI Preserve Company for lunch. PEI is known for its potatoes and mussels and the PEI Preserve Company is known for its delicious homemade jams, jellies, and honey... their Raspberry Cream Cheese pie is also pretty stellar. Refreshing, just the right amount of tart and sweet, this is a lovely recipe for a summer party or anytime you can get your hands on fresh raspberries.

AlleyKat’s Country Raspberry Cream Cheese Pie

Crust – can be made from scratch or purchased already made. 9-in deep dish is preferred. Pierce bottom with fork and prebake at 375 for 12 to 15 minutes. Cool.

Filling:
6-8oz Cream cheese, softened
1/3c powdered sugar (more or less to taste)
2 tsp lemon juice or ¼ tsp lemon extract
6 c. raspberries (about 1 ½ quarts)
2/3 c sugar
3 tbsp corn starch
½ c. water + 1 tbs

Beat together cream cheese, powdered sugar and lemon juice. Spread on bottom of cooled pie shell.

Mash enough berries to measure +/- 1 1/2c (about 18oz). Mix sugar and cornstarch in 2 quart saucepan/ Gradually stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool in refrigerator about 15-20 mins. Fill pie shell with remaining berries, reserving about ½ cup for garnish. Pour cooked berry mixture over top. Garnish with berries. Refrigerate at least 3 hours prior to serving.

Quiche Lorraine

Everyone loves a Quiche -- and this recipe makes the best, hands down. Severed cold in the summer, and warm in the winter, this cheesy, creamy, hearty and savory tart is an all-season delight. The bacon can be replaced with chopped asparagus spears for a lovely vegetarian version.

Quiche Lorraine

pastry for 1 9-in pie
4 strips bacon
1 onion, diced
1.5 cup shredded cheese -- split Gruyere and Ementhaler
4 eggs, lightly beaten
2 cups heavy cream
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper

1. preheat oven to 450degrees F

2. line a nine-in pie plate with pastry and bake 5 minutes

3. cook bacon until crisp and remove it from the skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

4. crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry

5. combine the eggs, cream and nutmeg, salt and pepper and strain over the onion-cheese mixture.

6. bake the pie 15 mins, reduce the oven temp to moderate (350) and bake until a knife inserted one in from teh pastry edge comes out clean, about ten minutes longer.

Irish Cranberry-Oatmeal Cookies

These are the best oatmeal cookies I've ever eaten. They bake to a picture-perfect golden brown yet retain a light, airy texture. Choose a flavorful honey, a little better than average or something scented with lavender, to really make this cookie stand out.

Irish Cranberry-Oatmeal Cookie

3 Cups uncooked Irish-style oatmeal (Old Wessex brand)
1 cup flour
½ tsp cinnamon
¼ tsp nutmeg
Dash salt
1 cup honey
¾ softened butter
½ tsp vanilla
1 egg
½ dried cranberries

Heat oven to 375°F. Line cookie sheet with parchment (or lightly grease). Combine dry ingredients, mix well. Mix honey, butter and vanilla until smooth. Add egg. Blend in dry ingredients, mixing thoroughly. Stir in cranberries. Places rounded spoonfuls of cookie batter onto cookie sheet. Bake approx. 10 mins. Cool.

Makes 50 cookies.