Upcoming Appearances ~ Blog Tour

Starting this Tuesday, I’ll be doing something new and fun to celebrate the release of Big Sky Pie #2   DELICIOUS.   My first ever Blog Tour!!!  It’s officially called the DELICIOUS TEMPTATION Blog Tour.  I won’t be writing a lot of blog posts, but will be posting 5 fun facts about my Montana pie shop series and about me.  These are things you may not know.  And there is also an interview with some really great questions.  Please take a few minutes to follow my tour and post a comment if you like.  Come help me celebrate this release.   Thanks, Adrianne

Here is the schedule: – 12/10- excerpts/spotlight – 12/11 – Top 5 List – 12/11 – Top 5 List 12/12- Q&A coming – 12/13 Top 5 List – 12/14- Q&A – 12/15 – Top 5 List – Top 5 List



Since it’s the season, I thought I’d share one of my family’s traditional holiday favorites.  If you’ve read DELECTABLE or DELICIOUS you’ll find mention of this pie in those books, but not the recipe.  This pie recipe came from my mother-law, and was my husband’s family tradition.  I quickly adopted it.  Cottage Cheese pie.  I know.  Sounds horrible, huh?  But let me assure you.  If you love custard pie, you will likely really love this pie.  It’s similar in texture, but is a bit sweeter, and not only great as a dessert, but some times during the holidays, it’s even good for breakfast.  It’s known as a comfort food.

In a Blender:

1 Pint of Cottage Cheese (I use 2%)

1 Cup Sugar

1 Teaspoon Cinnamon

1 Teaspoon Vanilla

Dash of Salt


Mix thoroughly, then add:

2 Eggs

1 Can of Evaporated Milk

Yields:  1  –  9” pie   (This mixture will fill 1 and a half pie shells.  So, there might be some waste.  For 4 pies, I use 3 times the listed ingredients.)

Pour the mixture into unbaked pie shells.

Bake @ 400 ͦ   for 15 to 20 minutes

Reduce the heat to 375 ͦ  and continue baking until done, approximately 40 minutes.

Keep in refrigerator after cooling.  Serve with Cool Whip or Whipped Cream