Marnie Reilly and Margaret “Gram” Ryan do a lot of cooking. We’ve gathered together some of their favorite recipes for you to try and share with your family and friends.

‘Tis the Season of Sharing – Sour Cream Pumpkin Pie Recipe

‘Tis the season to share a fantastic recipe for Sour Cream Pumpkin Pie! My mother gifted me a great cookbook many years ago, and this recipe was one of the first I tried. I have made it for every Thanksgiving since. It’s a little different from the traditional recipe on the back of the Libby’s pumpkin puree can, but it is oh, so yummy!

The recipe comes from the Crisco® American Pie Celebration, and is credited to Sally Rodgers, Charlestown, RI.

Sour Cream Pumpkin Pie

  • 1 cup dairy sour cream
  • 3 eggs
  • 2/3 cup sugar
  • 1 can (16 ounces) pumpkin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 cup chopped pecans
  • 12 pecan halves

Unbaked 9-inch Classic Crisco® Single Crust (below)

Heat oven to 375°F.

For filling, combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger in medium bowl. Stir until blended. Set aside.

Bake empty pie shell at 375°F for 8 minutes. Sprinkle chopped nuts over bottom. Pour filling over nuts. Bake at 375° F for 40 minutes. Remove from oven. Garnish with nut halves. Bake at 375°F for 5 to 10 minutes. Cool to room temperature before serving.

Single-crust Pie Pastry (Crisco®)

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup Crisco Shortening* (or butter)
  • 3 tablespoons cold water
  • Combine flour and salt in bowl.
  • Cut in Crisco® (*or butter) using pastry blender (or 2 knives) until all flour is blended in to form pea ­size chunks.
  • Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
  • Press doughball between hands to form5 to 6-inch”pancake”. Flour rolling surface and pin lightly. Roll dough into circle.
  • Trim one inch larger than upside­ down pie plate. Loosen dough carefully.
  • Fold into quarters. Unfold and press into pie plate.
  • Fold edge under and flute.
  • For recipe calling for un­baked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425°F. Thor­oughly prick bottom and sides with fork (50 times)to prevent shrinkage. Bake at 425°F for 10 to 15 minutes or until lightly browned.

Sour Cream Pumpkin Pie
Sour Cream Pumpkin Pie Ingredients and Method
Single Crust Recipe


Marnie Reilly’s Raspberry Pie Recipe

Raspberry Pie
Marnie Reilly’s Raspberry Pie

Raspberry pie is tart and sweet, and it is the perfect dessert after a big meal. Marnie Reilly and I both serve it up with a scoop of vanilla bean ice cream. If you are a chocolate fan, a scoop of chocolate ice cream or gelato is perfect too.

Raspberry Pie Ingredients

Pastry for 9-inch double-crust pie
1 cup of sugar
1/3 cup all-purpose flour
1 Tablespoon Minute Tapioca
4 cups fresh or frozen raspberries
2 Tablespoons butter


Preheat oven to 425 degrees.

Prepare pastry (recipe below)

Mix sugar and flour together in a large bowl. Add raspberries and mix. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has small slits cut into it to vent filling. Seal edges and flute. Cover edge with 2-3 inch strip of aluminum foil during the last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes. Cool on baking rack.

6-8 servings

Double-crust Pie Pastry (Crisco®) for Raspberry Pie

2 C. all-purpose flour
3/4 tsp. salt
3/4 C. cold Crisco® All-Vegetable Shortening (or butter)
4 to 8 Tbsps. ice cold water

Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.

Shape dough into a ball for single piecrust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

Roll bottom crust, trimming edges of dough even with outer edge of pie plate. Thoroughly prick bottom and sides of unbaked piecrust with fork. Fill unbaked piecrust with prepared raspberry filling.

Roll out remaining dough disk. Place dough over filled piecrust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam.

Bake according to specific pie recipe directions.

Enjoy Marnie Reilly’s Raspberry Pie!

Marnie Reilly’s Beef Stew and Pot Roast Recipe

Beef Stew and Pot Roast
Beef Stew / Pot Roast ready for the oven.

Beef stew and pot roast are two of Marnie Reilly’s most requested dinners. Detective Tom Keller and Carl Parkins are particularly fond of her pot roast – and raspberry pie (recipe coming soon). As it happens, both dishes (and raspberry pie) are some of my favorite comfort foods.

I have never seen this specific recipe written down – but this is loosely how my parents ( and Marnie’s parents) made pot roast and beef stew. Over the years, I have adjusted the recipe to my taste; and I have added in the extra garlic, the celery and mushrooms.

Beef Stew / Pot Roast Ingredients

1 medium yellow or red onion – chopped
1 celery stalk – chopped
3-6 cloves of garlic, crushed (this will depend on how much you like garlic – I use 6 cloves)
8 ounces fresh mushrooms (optional)
1 Tablespoon olive oil
4 Tablespoons butter (divided)
3 Tablespoons flour
1 teaspoon of sea salt
½ teaspoon celery salt
1 teaspoon of cracked black pepper
½ teaspoon of thyme leaves (optional)
3-5 pound chuck roast (leave whole for pot roast / cut into 1-inch cubes for stew
1 10 oz can of Campbell’s cream of mushroom soup
10 oz of water (use the soup can to measure
2 cups of beef stock
8 baby potatoes, halved
10-12 ounces baby carrots


Preheat oven to 325 degrees Fahrenheit.

Add the flour, salt, pepper and thyme leaves to a zip-lock bag. Close bag and shake to mix. Unzip bag and add the whole chuck roast or beef cubes pending pot roast or stew preference. Zip the bag, and shake to coat beef with flour mixture.

Add olive oil and 2 Tablespoons of butter to a 5 quart Dutch oven (with cover). Melt butter over medium heat. Add beef and turn to brown on all sides. Remove beef to a bowl. Add 2 Tablespoons of butter and stir until melted – scraping up browned bits from the beef. Add onions and garlic. Cook 3-5 minutes over medium heat. Add mushrooms. Cook 8 minutes – stirring occasionally. Add beef and juices back to pan and stir to mix thoroughly.

In the bowl you used for the beef, mix together cream of mushroom soup and 1 can of water. Add to Dutch oven when thoroughly mixed. Add beef stock, baby potatoes and carrots. Cover and place in oven for 2-3 hours (or until meat easily pulls apart).

You can also place is a slow cooker on low for 6-8 hours.


Date Squares Recipe

Date Squares

A date square and a cup of tea is a wonderful treat. This is a recipe that I save for Christmas, but I’m not sure why. My mother served up date squares for family gatherings throughout the year. Perhaps I should bake these more often to get up to my mother’s skill level. Her date squares were the best!

If you are a fan of dates, give this recipe a try. It’s fairly simple and oh so scrumptious.

Date Filling Ingredients and Method

1/2 pound of chopped dates

1/2 cup of cold water

2 Tablespoons brown sugar

Grated rind of 1/2 an orange

2 Tablespoons of orange juice

1 Tablespoon of lemon juice

Cook dates, water, rind and sugar in a small saucepan over moderate hear until thick and smooth. Remove from heat, add fruit juices and mix well. Cool before spreading.

Date Squares Shortbread(base) Ingredients and Method

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup of butter

1 cup of brown sugar

1 1/2 cups of oatmeal

Sift flour, baking powder, soda and salt in a medium bowl. Rub in butter with tips of fingers or a pastry blender. Add sugar and oatmeal. Mix well. Spread half of the crumbs into the bottom of a buttered 8 x 14″ pan. Pat to smooth. Cover with cooled date filling – spreading evenly. Cover with remaining crumbs. Pat to smooth. Bake at 325 degrees for 30-35 minutes. Increase heat to 350 and bake for an additional 5 minutes to lightly brown the top. Cut into squares while hot and allow shortbread to cool in pan before serving.

Enjoy the date squares!

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Hot Buttered Rum

Hot buttered rum
Hot buttered rum

This hot buttered rum recipe is a favorite in my house. It comes from a little recipe book titled Christmas Memories, Holiday Drinks, and it’s from the Mystic Seaport Museum Stores in Mystic, Connecticut.

I’ve made this over the years during the winter season. Hot buttered rums are spicy (allspice, cinnamon, mace and nutmeg spicy), sweet and a bit dangerous. Hot buttered rums are the perfect holiday hot toddy.

We are planning a few quiet evenings of sipping hot buttered rums on the deck overlooking the forest.

Make it at least 2 hours ahead of your planned event to ensure the batter has had time to refreeze.


I cup brown sugar
2 cups confectioners· sugar
½ pound (2 sticks) butter
I pint vanilla ice cream, softened
1/2 teaspoon EACH cinnamon, nutmeg and allspice
dash mace
boiling water


Cream butter, spices and sugars: blend with softened ice cream. Mix well.
Pack into covered container and store in freezer.
To serve: put a generous spoonful into mug. Add 2 ounces rum and mix well. Add boiling water to fill.

Adjust ice cream mixture to taste. Serve immediately. Drink slowly!

Yield: 25 servings