Today’s Homemaker

I have to admit, I’m a frugal gal when it comes to books. The library is my best friend. And it’s not just monetary frugality that I’m talking about here. The proof of that is in my library fines, my greatest so far being somewhere around $60. No, I’m talking about economy of space. We have absolutely nowhere to put more books. And at the rate I read them, they would quickly take over the house, should I attempt to purchase them.

But this…this book about desserts that are so good they could kill you…I think I’m going to have to purchase this. First of all, I’m a dessert HOUND. I’m like the kid who goes to McDonald’s and takes 2 bites of his cheeseburger and then begs, Please, may I go to the playground? PLEASE?!?!. Dessert is my playground, and the cheeseburger is…well…anything else.

Second, I made this blackberry oatmeal pie, and might I say, it was fantastic. Except for the fact that I have no common sense and made it when there was an absence of vanilla bean ice cream in the house, it was the perfect dessert. It’s kind of like a cobbler in a pie. More tart than sweet, it would be the perfect centerpiece for a big old heavenly scoop of some vanilla ice cream.

But the biggest reason I need to purchase this book? Jeremy Jackson is hilarious. Take his view on recipe selection, for instance:

“Who are these people who write cookbooks with 700 recipes in them? Or 1,000 recipes? Or 1,500 recipes? What amphetamines are these people on? Do they truly develop and test all these recipes? Are all these recipes sensational? I don’t think so.

Which is why this book only has “sixty-something fantastic recipes in it”. And here are the ones I cannot wait to try next:

• Banana Smoothies
• Three-Lemon Cheesecake
• Strawberry Creme Brulee
• Hanging-Crust Rhubarb Cobbler
• Grapefruit Lime Tart with Honey Poppy Seed Whipped Cream
• Extra Cinnamon Bubble Bread

Now I bet you’re wondering, oh where can I get the recipe for this delicious pie? Well…I don’t have permission to reprint it at the moment. (Here’s me, without much clout currently…but ONE day!) BUT, here is a very similar recipe…just subtract pecans. And as for the crust? (Delicious, flaky, and buttery, just as it should be). Try this. If you’re in a hurry, you can also use Aunt Sherry’s Pie Crust (which I just happen to sell in my store…hehe), which takes about 5 minutes to prepare, as opposed to the 20 this one took me. I will admit, however, that I’m a bit of a slowpoke when it comes to baking. For the record, this pie took me 40 minutes to prepare, before sticking it in the oven for 55 minutes. I see you laughing at my slowness! Stop at once!