You may have noticed if you've read my blog for any time that I a). Really like dessert; b). really like Southern style homemade desserts; and c). have a love of (read: addiction) cookbooks. Yes, I am a cookbook addict, I especially love cookbooks that feature home made old-fashioned dessert recipes.
Well, after all of this talk of desserts and cookbooks, and because you all are so nice to come here and read my blog, I thought it would only be fair to have a giveaway of one of my favorite cookbooks. So I'm giving away one copy of Desserts from the Famous Loveless Cafe by Alisa Huntsman. My husband gave me this book for Christmas and I immediately made a mental note to make pretty much every recipe included. This book is full of classic homemade Southern-style cakes, pies, cobblers, cookies, and cupcakes that will make your mouth water!
You may have heard of the author's first cookbook (which is also great) called Sky High: Irresistible Triple Layer-Cakes. Huntsman is the pastry chef at the Loveless Cafe in Nashville, TN, the landmark restaurant that features homemade Southern classics and mouth-watering desserts. This cookbook features favorite dessert recipes from the Cafe-- such as Hummingbird and Red Velvet cakes, Honey Chess Pie, Blackberry Cobbler with Cinnamon-Swirl Biscuits, Banana Split Cheesecake, and Biscuit Pudding with Drunken Caramel Sauce. Like I said, I want to make every recipe in this book. :)
I decided to make the Southern Belle Raspberry Pie, because, really, how can you resist a title like that? Plus, the filling for this pie is an absolutely gorgeous shade of hot pink. The raspberry filling is made with a delicious and unique blend of flavors-- orange zest, vanilla bean, and rose water! I was intrigued and knew I had to try this pie out. I finally tracked down some rose water flavoring (which you can find at well-stocked grocery stores or online). As you can tell from the title, this pie does feel decidedly feminine-- from the girly pink of the filling to the floral notes that complemented the raspberries. The rose water, orange zest, and vanilla added a sweet fragrant flavor that was unlike any other pie I've ever tasted-- it definitely seemed like a pie a lady would eat. :) It's always fun to try out new flavors and extracts when baking and I really loved how these flavors blended in this pie. If you think you may not like rose water (or have trouble finding it), I think the pie would still be delicious without it.
image from goodreads.com
So, now on to the details of the giveaway!
Enter to win a copy of Desserts from the Famous Loveless Cafe:
A few rules:
- This giveaway is limited to those in the USA and Canada.
- The giveaway expires on Saturday June 9th at 11:59 EST
- Entries that do not meet the eligibility requirements will not be considered
- The winner will be chosen by random using random.org
- The winner will be notified by email and will have 48 hours to respond. After that time, if there is no response, another winner will be chosen using random.org.
- Disclosure: This contest is sponsored by me.
Required Entry: Please leave a comment telling me what is your favorite cookbook?
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Southern Belle Raspberry Pie
3/4 cup sugar
1/4 cup cornstarch
2 tsp. grated orange zest
2 tsp. rose water
1/2 vanilla bean, split lengthwise in half
1 1/2 pounds fresh or frozen raspberries (5 to 6 cups)
1. Preheat oven to 350 degrees F. Line a sturdy baking sheet with parchment paper and lightly grease the paper. Place the pie shell on the baking sheet and set aside.
2. In a mixing bowl, combine the sugar, cornstarch, orange zest, and rose water. With the tip of a small knife, scrape the seeds from the vanilla bean into the bowl. Rub the ingredients together with your fingertips to combine them. Add the raspberries and toss to coat. Turn them into the prepared pie shell. Dot the top with butter (about 1 to 2 Tbs).
3. For the top crust, either roll out to top the pie or cut the dough into 1-inch wide strips and arrange in a lattice pattern on top. Mix an egg with a little water in a small bowl and using a pastry brush, brush the egg wash over the top of the pie. If you are making this as a full top pie crust, cut several slits in the top in a decorative pattern to allow steam to escape.
4. Bake for 1 hour and 15 minutes, or until the juices are bubbling in the center and the top of the pie is golden brown. Let cool and set for at least 4 to 6 hours, or the filling will be runny when the pie is cut. Serve at room temperature.
Adapted from Desserts from the Famous Loveless Cafe
For the Pie Crust:
I used my favorite pie crust recipe for this. I also opted to make a full crust for the top instead of the lattice top, but it all comes down to your personal preference. This recipe will make enough for a double crust pie.