New Years Eve - wow how fast the year has gone by! I was thinking tonight about how once a year has come and gone - our opportunity to do something different is also gone. Looking back there are several things I wish I could change! Spending more time with my Mom, cooking at home more, exercising more, and doing more for someone needing help! Now what am I going to do about that reflection - hopefully I will make some meaningful resolutions tomorrow and make sure I follow through.
I've also thought about a good kitchen and what one needs to begin to be a good cook! There are six special ingredients that I absolutely could not be without - unless I wanted to serve really bland food. They are good black pepper, fresh garlic, cayenne pepper, great cinnamon, Mexican vanilla, and a sense of adventure! That may sound like a strange combination - but give me those ingredients and I guarantee I can make food taste better. The "sense of adventure" comes in because when I mention a recipe I've tried - the response is "so what did you change or add?" - and usually I have. There are only three things I absolutely will never change from the original - my Mom's Chicken and Dressing, her Chicken and Dumplings, and her Coconut Pie! No one could ever improve on those!!
Now - I'll let you in on a secret weapon I use in baking (and get rave reviews when I do) -- if a recipe calls for one teaspoon of vanilla - make it one tablespoon! (I'll tell you the secret I use to make"mile high" meringue some other time!
Here is the recipe I promised last night:
OLD FASHIONED BUTTERMILK PIE
1-1/2 Cup sugar 1/3 Cup butter, melted
1 Cup buttermilk 1 Tablespoon vanilla
3 Tablespoons flour 3 Eggs
Beat eggs and add buttermilk and vanilla. Continue beating. Add sugar and flour together to egg mixture. Continue beating and add melted butter. Beat well. Pour into unbaked pie shell. Bake for 10 minutes at 400 degrees, then bake at 350 until done. About another 25 minutes - don't let cook until it is hard!
Now what about the crust -- well - here comes the truth - I usually use either Pillsbury's or store brand's rolled crust that are in dairy case with canned biscuits, etc. I love it when I have my Mom's homemade crust but I just don't take the time to make them and these make a very good second! I always put a sprinkle of flour in the bottom of my pie plate and then just unroll the crust and pinch the edges. That is all that is necessary when you are cooking a pie like this! Now make it for someone you want to please!
Well - I am going to go watch for 2010 to arrive - hope you have a safe evening and I'll talk to you next year!
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