It's always more fun to DIY. Here, we spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Erin McDowell (a.k.a. apartmentcooker) redeems cherry pie filling from its gloopy, canned past. Grab your pitters, everyone.
I just spent a blissful ten days visiting family in Kansas -- it was the first time in nearly five years that I have visited my home during the summer months. Most Midwesterners would probably shake their heads at the glee I felt driving up to my parents' home in the sweltering heat and unbearable humidity, but all I could see was my mama's garden. Big, beautiful, and overflowing -- it's a home cook's playground. Every summer, my mama preserves the garden's excess, canning it for the months when we've forgotten what summer cucumbers taste like. This is where I grew up, and this is why I can.
Growing up in a household that values fresh food fosters a deep love of all things homemade. I alsoRead More »from Homemade Cherry Pie Filling