Here you go Claire. Home Cookin Chapter: Recipes From Thibeault's Table Shire House Cream Cheese Pie ============================ have had this recipe for 30 years. It was given to me by the owners of the Shire House Restaurant which was just outside of Grand Rapids, Michigan The restaurant has been gone for many years. The original recipe calls for poached pears but I have used strawberries as well as peaches and apricots and you could use blueberries or blackberries. 1 8 oz cream cheese 1 cup whipping cream 1 French Pie Crust (Pate Sucree) Honey sugar vanilla 6 poached pear halves (substitute other fruit) orange liqueur Apricot Preserves Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of lemon added. Cook until tender and cool. Prepare and bake pie crust. Cool Whip cream cheese with 3 to 5 tablespoons of honey (to taste). Whip cream with sugar (again to taste) Add vanilla. Fold cream into cheese and add to cold pie crust. Decorate with pears and brush with orange liqueur.

I also try to eat wheat free and low sugar as much as I can. Here's the recipe, From the book Gluten Free, Sugar Free Cooking by Susan O'Brien: - 1/2 cup butter or butter substitute (room temperature) - 1/3 cup plus 1/8 cup agave or fruit sweetener (room temperature - 1/4 tsp vanilla - 3/4 cup brown rice flour - 2/3 cup pecans or walnuts, chopped finely - 8 oz cream cheese, softened - 1 egg - 1/2 tsp vanilla - 1 lb pears, peeled and sliced (fresh if possible. I had to use canned which I got from Whole Foods - it's in fruit juice, not syrup. Drain if using canned) - cinnamon Preheat oven to 350 degrees. Crust: Mix together butter and 1/3 cup of agave and blend until light and fluffy. Add vanilla, flour, and nuts. Press into bottom of 9 inch square pan and bake for 10 minutes or until set. (Probably should spray the pan if it's not non-stick? I used parchment paper). Let cool for a few minutes. Filling: Mix cream cheese and remaining 1/8 cup of agave until thoroughly mixed and fluffy. Add egg and vanilla and beat until smooth. Pour over crust and smooth out. Arrange pear slices on top of filling. Sprinkle cinnamon on top (to taste). Bake for 30 minutes. The filling should be set, but not browned. :-) Bonnie

Okay, last night I made a pasta dish and used some of that goat cheese I mentioned in my above post. DH loved it. I kinda followed the recipe on the pasta package, but I didn't really much. It was a package of Mother-In-Law's-Tongue pasta, which looks kinda like narrow (about 3/4 inch) lasagna noodles, and are striped. At least, these were striped. They were a birthday present from a co-worker. Anyway here's what I did, but I didn't measure so I'm guessing. This served 2, with a little left over. It could probably serve more, but dh likes to eat, lol. Whatever kind of pasta you like, but something hefty 1 tablespoon salt 3 to 4 tablespoons extra virgin olive oil 2 cloves garlic, chopped red pepper flakes, to taste 6 to 8 ounces mushrooms, sliced 1 tablespoon capers, rinsed 3 green pimiento stuffed olives, rinsed and diced* 1 14 oz. can diced tomatoes 1 handful fresh basil and flat leaf parsley (a half handful each - I guess about 1/4 cup each) chopped a couple of pinches dried oregano (fresh would be good, but use more if using fresh) 6 to 8 oz. goat cheese (I think. I used maybe half of an 11 oz package) or to taste grated fresh parmigiano reggiano cheese salt and ground pepper to taste (I used white pepper) Bring a pot of water to a boil, add the 1 tablespoon salt and the pasta and cook according to package directions. Crumble the goat cheese into a bowl. Grate the parmigian cheese over the goat cheese, and lightly mix together. Set aside. Meanwhile, heat the oil in a skillet, add the chopped garlic and red pepper flakes, and saute briefly, maybe 1 or 2 minutes. Add the chopped mushrooms, and saute for a few minutes, till they start to darken a bit. Add the capers, tomatoes, olives and dried oregano, and cook for about 3 or 4 minutes, till hot and bubbly. Add the chopped basil and parsley, and continue cooking for 5 or so minutes longer, or until your pasta is done. Drain the pasta, place a serving on a plate, then top with the sauce, and top that with the cheese mixture, and serve. As I said, this was very *The recipe on the package just called for unpitted olives, but all I had was green olives, which I knew might be strange, so I tasted and olive with the sauce first. I decided that just a few, diced up real small, would actually be quite good, so that's what I did. As I said, I kinda followed the package recipe, but not very much. The package didn't have mushrooms, but I had some I needed to use. The package called for anchovies, but I don't eat anchovies. The recipe didn't call for cheese, but I think the goat cheese made this recipe. Oh, and it did call for parsley, but didn't call for basil. I have a lot of basil in my garden, so I just had to use some. Unfortunately, I threw the package away, and DH took the trash out, so I don't have the exact recipe in front of me. Sally

Thanks Mary. It took some looking--but I found the original recipe. Posting it here along with a link to the page/story it appeared in. Wild Mushroom & Goat Cheese "Pop Tart" with Balsamic Drizzle Recipe from John Currence, presented on CBS News Early Show Saturday Edition on 11/7/09. INGREDIENTS: Tart Dough 1-1/4 cup All-Purpose Flour 1/4 teaspoon Salt 1-1/2 teaspoons Dry Thyme 1/4 teaspoon Cayenne Pepper 1/2 cups Chilled, Unsalted Butter, cut into small pieces 2-1/2 tablespoons Ice Water METHOD: In the bowl of a food processor, combine the flour, thyme, cayenne and salt; pulse to combine. Add butter to the flour mixture and pulse again until mixture resembles coarse cornmeal. Remove to a separate bowl and, using a fork, stir in the ice water just until dough comes together nicely. Knead briefly, form pastry into a ball and chill for 1 hour. Roll pastry out on a lightly-floured work surface into a circle approximately 1/4-inch thick. Cut into rectangles just smaller than a typical Pop-Tart. Re-roll scrap and cut again. Place the 8 rectangles on a cookie sheet in the refrigerator, covered in plastic. INGREDIENTS: Wild Mushroom Pop Tart Filling 3 cups Seasonal Mushrooms (Shiitakes are perfectly acceptable), sliced 5 tablespoons Shallot, diced 6 tablespoons Garlic Clove, thinly sliced 4 tablespoons Peanut Oil 2 teaspoons Dry Thyme 2 teaspoons Salt 2 teaspoons Black Pepper METHOD: Combine 4 tablespoons oil, shallot and garlic in a sautpan and bring to a simmer stirring constantly. Remove garlic and shallot when browned and add rest of the oil to the pan. Stir in sliced mushrooms and season immediately with salt and black pepper. As mushrooms begin to wilt, add thyme and remove from heat. Once cooled, add crispy shallot and garlic to mix. Reserve to make "Pop Tarts" ASSEMBLY INGREDIENTS: 1/2 cup Goat Cheese 1 Egg Tart Dough Recipe Filling METHOD: Lay four of the tart dough rectangles on a lightly floured work surface. Cover each with a thin layer of the wild mushroom mixture, making sure to leave ½-inch of the edge exposed all the way around. Crumble 2 Tbsp of goat cheese onto each of the four tart bases. Brush the edge of each tart with egg and lay a second piece of tart dough over the top. Crimp the edges with the tines of a fork. Brush the tops of each with a bit more egg, cut small vent holes and sprinkle with a pinch of salt. Bake these in a 350º oven for 20 minutes or until golden brown. INGREDIENTS: Balsamic Drizzle 1-1/2 cups Balsamic Vinegar 1 orange, zest and juice 2 tablespoons Brown Sugar 1 tablespoon Soy Sauce METHOD: Combine the above ingredients in a non-reactive saucepan and bring to a boil. Simmer over medium heat until reduce by half. Drizzle over warm Pop Tarts. Enjoy! Here is a link that might be useful: Savory pop tart-type recipe