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Although major rose pruning is not done until late February into early March, there are a few things I do to get roses settled in for the winter. First, I wait until the first frost has occurred before I do anything. That happened on December 1 this year, a little later than normal. If you do any pruning prior to that, new growth will be encouraged, and it will just be nipped later. I will then do minimal pruning, about 1/3 of the plant or to about waist-high. It does not matter how you make the cuts. More precise pruning will be done in late winter. Giving roses a slight pruning at this time will decrease the damage from strong winter winds. Roses are not deeply rooted, and any long canes can spell trouble. Pick off any remaining leaves, if possible. I know that can be a big job if there are still many leaves left on the plant but you don't want leaves, especially diseased leaves, left to fall and harbor spores for next season. Clean the area around the base of the rose. Rake out ...
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Tuscaloosa Tollhouse Pie



The in-laws are coming in from Mississippi this weekend for their annual hair appointments (every 5 weeks) so I'm donning the baking apron and trying a new recipe. This one comes from one of my favorite books at the moment, "Baked" by Southern boys Matt Lewis and Renato Poliafito (they now live in Brooklyn and own a dessert shop, also called "Baked"). I've tried several of the recipes in this book and they have all been wonderful.

This recipe calls for a pie dough that they include on a separate page. I tried it and had a few problems with it but taste wise, it is fine. It was really, really sticky though as I was making it and almost impossible to work with. The next time I think I will try Ina Garten's dough recipe that I use for the apple tart. Or if you don't even want to fool with making your own, I'm sure a frozen one from your supermarket will work fine.

Baked’s Tuscaloosa Tollhouse Pie

* 1/2 recipe pie dough, chilled
* 1/2 cup all-purpose flour
* 1/2 cup sugar
* 1/2 cup firmly packed brown sugar
* 2 eggs, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces
* 1 tb whiskey (I used Southern Comfort)
* 3/4 cup walnuts, toasted and chopped
* 1 1/4 cups chocolate chips

On a lightly-floured surface, roll out dough to form a 12-inch round. Press into a pie dish, folding under edges. Freeze crust while you make the filling.

Preheat oven to 350 degrees F.

In a bowl, whisk together flour and sugars; set aside.

Fit an electric mixer with its whisk attachment, and beat eggs on high speed until foamy, about 3 minutes. Switch to the paddle attachment, and mix in flour and sugars on low. Turn mixer to high and beat for 2 minutes; add butter and beat on high until combined. Scrape down sides, add whiskey, and beat on high for another minute, then fold in walnuts and 3/4 cup of chocolate chips.

Pour filling into chilled pie shell, sprinkle remaining 1/2 cup chocolate chips over the top, and bake for 25 minutes. Cover edges of crust with foil and bake for another 25 minutes; remove from oven when inserted knife or pie tester comes out clean. Cool on a cooling rack completely (at least one hour) before serving.

Tip: Store in refrigerator and heat up a slice for 15 seconds in the microwave. Serve with ice cream. YUM!

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  1. FrancesSeptember 25, 2009 at 2:57 PM

    This is fun on several levels, Phillip! The annual hair appointments, the southern boys with the fab recipes and shop in New York and the pie itself. You could do the photography for cookbooks, it looks divine. :-)
    Frances

    ReplyDelete
  2. Southern AspirationsSeptember 25, 2009 at 4:04 PM

    oh this looks divine (shoot- I already typed this before I realized Frances used the same word!)!

    Also, makes me want to visit the boys in NY.

    Annual hair appointment? Very intriguing...

    ReplyDelete
  3. Susan TomlinsonSeptember 25, 2009 at 4:34 PM

    You know, my father was Florence, and my mother was from Tuscaloosa...you don't suppose we'r cousins, or something? ;-)

    ReplyDelete
  4. Phillip OliverSeptember 25, 2009 at 4:38 PM

    Susan, you are not from Florence are you? I've heard your name before!

    Michael is a hairdresser, which explains the hair appts.

    ReplyDelete
  5. sweetbaySeptember 25, 2009 at 7:28 PM

    The pie looks YUM. I *have* to try that recipe.

    ReplyDelete
  6. GailSeptember 25, 2009 at 7:30 PM

    This post is choke full of goodies! A great recipe, a place to eat in NYC and a wonderful photo. Have fun with the in-laws. gail

    ReplyDelete
  7. joeySeptember 25, 2009 at 7:36 PM

    Oh yum! I love the addition of the Southern Comfort twist, Philip ... is there room at the table for me ... now where's my fork!!!

    ReplyDelete
  8. AnonymousSeptember 25, 2009 at 7:58 PM

    Sounds delicious! I think I may just try this recipe. Thank YOu.
    Annual haircuts? They don't really wait a whole year between haircuts do they? Hope not!

    ReplyDelete
  9. Susan TomlinsonSeptember 25, 2009 at 8:46 PM

    Phillip--No, I'm from Texas and New Mexico, but my parents' people are from Alabama. I believe my father's family probably took up the whole of Lauderdale County in back in the day. Know any Sewells or Tomlinsons, thereabouts? If so, I'm probably related...

    ReplyDelete
  10. Tatyana@MySecretGardenSeptember 25, 2009 at 10:26 PM

    How could you do it, Phillip? I try to get lean and mean, and here you are with this decadent dessert!
    Yum!
    Thank you for your comment on my Inspiration post. Yes, that is Washington state.

    ReplyDelete
  11. Monica the Garden FaerieSeptember 26, 2009 at 2:29 AM

    I guess I'm a freak as I'm not wild about pie crust! LOL, but I'd try it if someone made it for me. Have fun with the in-laws!

    ReplyDelete
  12. LesSeptember 26, 2009 at 3:16 AM

    If you don't know what to do with any leftovers, stuff them in a Glad bag and FedEx them to me.

    ReplyDelete
  13. Annie in AustinSeptember 26, 2009 at 3:59 PM

    Have fun with the in-laws and hope the Coiffures rock! But are you sure this is a pie, Phillip? It reads like a cookie baked in a crust ;-]

    Southern Comfort has been a favorite baking ingredient here for decades - like to add it to pumpkin pie filling and fruit cake.

    Annie at the Transplantable Rose

    ReplyDelete
  14. Rob (ourfrenchgarden)September 27, 2009 at 11:12 AM

    Yum yum, it'll make friends with my tum.

    Lashings of ice cream please.

    ReplyDelete
  15. Rob (ourfrenchgarden)September 27, 2009 at 11:13 AM

    Yum, yum, it'll make friends with my tum.

    Lashings of ice cream please

    ReplyDelete
  16. Roses and LilacsSeptember 28, 2009 at 10:54 AM

    Just the word tollhouse makes my ears prick up. The recipe sounds good.
    Marnie

    ReplyDelete

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