So today something cool happened. Alright, actually several cool things happened but I’m gonna focus on one here because if I took the time to write about every little detail in my life that I felt was cool or neat or served as evidence to enforce my view that the world is mostly a good place full of good people, y’all would just have to clock in each morning by 5:00 AM and hang in there with me til I ran out of wind around midnight - And Repeat next day :)
So I checked in on twitter and I saw a wonderful tweet from Charlie Daniels, so I retweeted it. Then I got to working in the kitchen and cranked up some CDB while I was cooking. I tweeted about that, too. Cool thing is, I heard back “Bet you’re cooking something good” from Charlie Daniels himself!
As a girl I used to listen to his fiddle playing, begging my dad to play Devil Went Down To Georgia over and over again. When I took up classic violin in middle school I had visions of playing like him one day. The fact that I never got much beyond The Old Gray Goose is entirely beside the point…
I called my mother and said “Guess who just talked to me on twitter? Charlie Daniels!”
She replied, “Really? Now you know They say he’s just the nicest man.
I held in my chuckle. We do that a lot around here, talk about “They” say this or that.
“They” is a group of people that just about everyone I know has. “They” apparently get together frequently to discuss current events, recipes, people, and raising your kids.
I’ve spent my life hearing: They say you should (insert should here)… They say this really tastes good…and when it comes to people “They say Charlie Daniels is the nicest man”
So I just wanted to take a minute to thank everyone who happens to be in our group of “They”. There are all sorts of “They” groups and I’m so thankful that the “They’s” in our lives are the kind that say nice things about people. :0)
If your group of “They” is like that, They say you should let them know how much they are appreciated!
And now, On to the Pie!
Okay, kinda. I have something else to talk about first but I promise we’re getting a lot closer to the pie…
So this past weekend, my mother and I ended up at the famous Loveless Cafe in Nashville, Tennessee with our friends Shannon Kozee and Tamera Alexander. I’m gonna talk more about Shannon in a future post. If Tamera’s name sounds familiar it is because she is a wonderful author of historic fiction. (You can check out her blog here. You can also get her latest book here, which Mama is reading now and I’m reading as my treat once I get done writing my second cookbook.)
Getting to meet her was a complete thrill for me because we’ve had some of those encounters with each other via internet that you know just can’t be coincidences. The first time I was made aware of her blog was when I got a notice that someone had blogged about me (it is an automated thing that sometimes works but most of the time doesn’t). I looked at the name and thought it sounded familiar but couldn’t quite place it. Then, a few days later, someone was giving a copy of my cookbook away on Twitter and again, her name. So this time I decided to do a little investigating and went to visit her blog. As I scrolled down I saw the cover of a book she had written – and that book was sitting beside my chair because I had just finished reading it. LIGHTBULB.
We exchanged a few emails and Tammy was always so encouraging and warm in hers. I was actually a little nervous about meeting her but she was even warmer in person! She absolutely exudes kindness and grace and is just one of those people you want to sit around and soak in for as long as possible. She also had perfect hair. ~sigh~ But I shall not covet…much.
While there, of course we had to have dessert. They had a new offering which immediately caught my attention: Oatmeal Raisin Cookie Pie. Oh my goodness, how I love a good oatmeal raisin cookie! I had to get it.
When it came, I was not disappointed. Mama and I split the piece and it tasted like the ideal oatmeal cookie, hot from the oven (even thought it was served cold!) because the middle was nice and gooey with the richness of oats, brown sugar, and cinnamon. I set to looking for the recipe the moment I got home.
I found one of the original postings of it on Sun Maid Raisin’s website, so I contacted Sun Maid raisins and they graciously gave me permission to share their wonderful recipe with you. I have to tell you my funny Sun Maid story though..
When I was going to New York to do the Today show a little over a year ago, I was scheduled to promote my book by making Lela’s Fried Peach Pies. The secret to Lela’s fried pies is, of course, the dried peaches. Whe you make pies with dried fruit instead of canned or even fresh, you get a much bigger punch of flavor. Well, I got a call from the food stylist in NYC to see if I could bring the dried peaches with me. It turns out, they are almost impossible to find in the big city! So I headed to the “big town” with three bags of Sun Maid dried peaches in my suitcase. I guess tha tmakes those pies “fancy” since they were made with fruit imported all the way from Alabama If you’d like to see that segment and my recipe for fried peach pies, click here, but come back because I wanna show you this pie, too!
Oooh yum, de pie! de Pie!
(that was supposed to be my impersonation of Tattoo in Fantasy Island, in case you didn’t recognize it)
To make this delicious pie, you’ll need: Raisins, Cinnamon, quick oats, corn syrup, salt, brown sugar, and a wee bit of melted butter and flour.
You’ll also need a pie shell.
The original recipe called for a graham cracker crust but I’m using my traditional mix-in-the-pan pie crust. You can click here if you’d like that recipe.
Place brown sugar, eggs, corn syrup, and melted butter in a bowl. Mix well with a large spoon.
Until it looks like this
Now add in all of your other ingredients and mix again.
So it looks like this.
See how easy that was? Easy as pie, right?
Thus the expression
Oh! I forgot to show you my bowl.
You’ve probably seen this one before but just in case it is a Pyrex Cinderella Bowl in Amish Butterprint blue.
Ain’t it purty?
Bake at 325 for 45-50 minutes or until just set in the center.
That means when you move it, the middle doesn’t jiggle.
Remove from the oven and allow to cool completely before serving. I refrigerated mine to get it nice and cold. Wonderful served with whipped cream on top.
This pie is great to make on a weekend, cut into small slices, and keep in the fridge for dessert throughout the week!
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HOW IS YOUR DAY GOING SO FAR?
Spend time with those you love. One of these days you will say either, “I wish I had,” or “I’m glad I did.”~Zig ZiglerThank you to Angela for submitting this one! Add your motivational or inspiring quote to our collection by clicking here.