Thursday, August 29, 2013
One of my favorite pies!
I've been known to ask for this for my birthday; I love it that much!
If you can't get over the name . . .that's OK!
One bite and you'll know that this is one fantastic tasting pie!
There is no hint of a buttermilk taste.
There can't be; there's too much sugar in it!
This is a fantastic, simple, back-to-basics pie that you can't go wrong with!
The only regret you'll have is when it's gone!
2 cups sugar
2 TBSP flour
1/2 cup butter, softened
3 large eggs, beaten
3/4 cup buttermilk
1/4 tsp. baking soda
1/2 tsp. vanilla extract
1/2 tsp. butter extract** (can substitute vanilla for the butter extract)
1 tsp. white vinegar
sprinkle of nutmeg on top once the filling is poured into the pie shell, if desired
Preheat the oven to 350 degrees.
Place the prepared, unbaked piecrust into the oven and bake for 10-12 minutes.
Combine the sugar with the flour. Cream the butter and sugar together. Add the eggs, salt, buttermilk, baking soda, vanilla and butter extracts, and vinegar.
Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top; about 40 minutes. Loosely place a piece of foil over the pie and allow the pie to cook until the custard is set; depending on your oven, 10-20 additional minutes. The foil will prevent further browning of the top while the pie cooks.
Serve warm or cooled.
Monday, August 26, 2013
I grew up with my mom making pies.
She did the whole thing from scratch: crust and all.
I'm not sure that she ever really taught me how to make a crust;
I just learned by watching her.
I remember when I was younger, she and my Aunt would tag team pies:
my mom would make the crust and my Aunt would make the filling.
They made a good team!
Making pie crust isn't hard.
It does take a little practice . . .
but who doesn't mind that!
Homemade pie crust is also cheaper than the pre-packaged kind and it tastes so much better.
Plus! If you have left over pie crust, then you make pie crust cookies!
That's what my mom did when she baked!
The left-over crust scrapes where placed on a pan and dusted with cinnamon and sugar and baked.
That makes "pie crust cookies!"
(This makes a double crust)
2 cups flour
3/4 cup solid Crisco (shortening)
dash of salt
1/4 cup ICE COLD water
Place the flour and salt in a bowl and add the Crisco. Cut the Crisco into the flour until it resembles little peas.
Sprinkle the ice cold water around the edge of the flour mixture and stir with a fork until the mixture forms a ball.
Divide the dough in half. Using one half, place on a floured surface, roll out into a circle about 1 inch larger than your pie pan. Fold the dough lightly in half and pick up and place in pie pan, unfolding it to fit.
Do not over work the crust or it will shrink when baking.
For Baked Crust: pierce the crust with a fork once fitted into the pan. Bake at 425 degrees about 10 minutes. Fill with cooked filling (cream pies or refrigerated pies).
For Unbaked Crust: fit crust into the pie pan and fill shell and bake according to recipe. (Pecan, buttermilk, pumpkin, etc).
This makes a double crust. You can bake both pies at the same time or you can fit the crusts into the pans and freeze for a later use.
For a Single Crust
1 cup flour
6 TBSP Crisco
dash of salt
2-3 TBSP ice water
Follow directions above.
Thursday, August 22, 2013
Growing up, I did not like pimento cheese sandwiches.
It seems like that's all I remember from church socials and family gatherings.
Nasty orange filling between two slices of white bread
cut into triangles.
But as I got older, I found I really did like pimento cheese.
But not the stuff found in the container from the grocery store,
but homemade pimento cheese!
That's where it's at!
This Summer, I made pimento cheese to take on our vacation.
It was wonderful!
Use it for sandwiches,
or to stuff baby red or yellow peppers
or to make into grilled pimento cheese sandwiches
or to scoop onto crackers.
Regardless of what you think of pimento cheese, you ought to give this a try!
Pimento Cheese Spread
1 8oz package extra sharp cheddar cheese, grated
1 8oz package Monterey jack cheese, grated
3oz of cream cheese (not the whole thing!), softened
1 4oz jar chopped pimentos, well drained
1/2 cup mayo (more or less depending on taste preference)
1/2 tsp. pepper
In a large bowl, place all of the ingredients and stir. I add the mayo a little at a time and stir to get what I'm looking for without overloading on mayo.
Chill until ready to use.
Monday, August 19, 2013
We have been back from vacation for a week now.
I need to go to the grocery store.
We had empty cabinets before vacation;
that's because we had been in NYC for 12 days!
When we returned from NYC, I didn't go to the store because we were leaving for vacation in just 10 days!
Why go buy stuff, right?
I'm not even making this up!
I haven't been to the store since July 2.
We've been living on weird stuff out of the freezer!
It's allowed me to be creative!
I think that's good!
But now, the grocery list is SO extensive, that I don't want to go to the store!
I'm going to have to push that mess up and down the aisles,
lug it onto the conveyor belt to check out,
lug it back into the basket,
to lug it into the back of my car,
to lug it into the house,
then to put it all up. . .
only to later stand in front of the refrigerator that afternoon and wonder, "what's for dinner?"
No! That doesn't sound fun today!
I'm avoiding it at any cost right now, because guess what?
We leave to go out of town tomorrow!
I'll wait until next week to grocery shop!
Until then, here's a recipe I found on 2 or 8 sites! I honestly don't remember which one I found it on first, but it's on Pinterest too!
I made a very minor adjustment: added fish sauce and omitted the ginger . . .because guess why?
I don't HAVE any!
I'd make this again!
I served it with the egg rolls I had in the freezer!
Easy Korean Beef
1 pound lean ground beef
1 Tablespoon sesame oil
3 cloves garlic, minced
/2 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
1 tsp. fish sauce (optional)
1 bunch green onions, diced
white rice, cooked
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
Drain the fat and add brown sugar, soy sauce, ginger, pepper, crushed red pepper, and fish sauce. Simmer for a few minutes to blend the flavors.
Serve over steamed rice and top with green onions.
Thursday, August 15, 2013
I have to admit;
I'm not much on "Shower Punch" drinks.
There are many reasons:
One being, I don't usually think they're good.
I guess I'm a shower punch drink snob.
I don't want to be . . .
I try not to be . . .
but it must be my lot in life.
That's one reason why I try not to provide the shower punch when I'm helping with shower.
I know others are punch snobs too!
Are you one, but you haven't admitted it until now?
It's OK -- it's freeing to own it!
However, I did what I try not to do . . . be responsible for the punch at a recent shower.
It was S.T.R.E.S.S.F.U.L!
I don't like to match my punch color to the shower color.
I don't like to have to worry about "serving it slushy."
That takes me over the edge too!
I don't want a punch that creates a foam when I mix it together!
I searched my recipes.
I looked on line.
I considered my favorite punch drinks . . .and decided I really wanted to do something different.
But I needed to get my act together because I was leaving to go on vacation and wanted all my purchasing done before I left town!
After all, we were returning late from vacation and the shower was the next day!
After lots of looking, I decided on this drink!
It's from a blog I occasional peruse called "Our Best Bites."
Here's their link! http://www.ourbestbites.com/2008/07/sunrise-punch/
2 c. pineapple juice
2 c. cranberry juice
1 (11.5 oz.) can apricot or mango nectar (found on the juice aisle, usually at the bottom, in a can)
1/2 c. FRESH lime juice (about 4-5 limes)
2 12-oz. cans ginger ale (or 3 c.)**
Combine pineapple juice, cranberry juice, nectar, and lime juice.
Chill until ready to serve. When ready, you can either mix the ginger ale with the juice mixture or you can mix the drinks 2 parts juice, one part ginger ale. Serve over lots of ice.
**Personally, I preferred the punch without the ginger ale; therefore, I mixed only about 1/2 of the ginger ale amount into my punch (I doubled the recipe). I thought the ginger ale made it too sweet for my preference. However, others didn't seem to mind.
Monday, August 12, 2013
Remember the blueberry bread I made?
Our friend was over and he kept talking about how good it smelled and kept asking if I was baking it for him?
The answer to that was, "NO!"
But then I started to feel sorry for him.
So I baked him a loaf of breakfast bread.
But I didn't have anymore fruit to do the blueberry bread . . .
. . .and I wasn't going to the store just for some blueberries.
So I made this instead.
It was equally as easy.
It smelled just as good baking!
I think this is a keeper too!
Buttermilk Poppy Seed Bread
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
2 large eggs
1 cup buttermilk
½ cup unsalted butter, melted and cooled
1 teaspoon extract (butter, almond, lemon, vanilla . . . your choice)
2 tablespoons poppy seed
Preheat oven to 350 degrees F. Prepare one loaf pan; lightly grease the pan with shortening and dust with flour.
In a medium bowl, sift the flour, baking powder, and salt. Set aside.
Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean.
Remove pan from oven and let cool about 15 minutes.
Slice and enjoy!
Friday, August 2, 2013
|Image from the Internet|
This is a recipe from pinterest.
It's also labeled as "Starbucks copy kat recipe." I'm not sure about that claim.
But I know it's good because my friend makes it.
Matter of fact, I like it when my friend makes it and shares with me!
It's just perfect!
The sharing, that is!
I'm making this cake and going to freeze it for an easy "vacation" breakfast.
It will be devoured, no doubt!
That's why I want you to be able to make it too!
And maybe you'll decide to share some with a friend!
Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 2 tablespoons sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (I used frozen)
½ cup buttermilk
Preheat the oven to 350ºF.
Cream butter with lemon zest and the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
In a small bowl, mix 1 3/4 cups flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Toss the blueberries with the remaining ¼ cup of the flour, and fold in the blueberries into the cake batter.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with 1 tablespoon of sugar.
Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, bake the cake longer sometimes it takes patience to allow the middle of this cake to cook!
If you can, allow the cake to cool 15 minutes before serving.