Buttermilk Pie

Tangy, creamy, vanilla, custard, goodness, baked in a pie crust.... you'll have a hard time eating only a little of this pie... it is just delicious.

Have you ever made a Buttermilk Pie?  When Steve and I were first married,  an old friend of the family asked if I had ever made one. I had never even heard of Buttermilk Pie, So, no I had never made one. We had a brief conversation about my limited education of good old fashioned food, and home cooking, haha. A few days later, this family friend brought me over a sweet gift bag, and one of the gifts in the bag was a cookbook that had a recipe for Buttermilk Pie in it. I quickly updated my education, and learned to make it, ha ha; and I wasn't disappointed. I think Pie is my favorite dessert, and I am especially weak when it comes to custard or pudding pies. This one is a slightly tangy, vanilla, custard pie; it is so creamy and comforting, that you might find it addictive.  I haven't made one in quite a few years, but was reminded of it (and that long ago conversation), the other day, when we were at Cracker Barrel. They were featuring none other than "Buttermilk Pie" as one of their specials. I decided that it was time to bring out that  cookbook, and make up a Buttermilk Pie for Steve this week, and why not post it here while I was at it?

Ingredients:
1 9 inch unbaked pie crust
1 1/2 cups organic, non-GMO, unbleached, sugar, or organic           coconut sugar
3 tablespoons organic, unbleached, all purpose flour 
1/2 cup butter melted (and cooled)
1 1/2 cup buttermilk
1  teaspoon vanilla

Instructions: 

1.  Preheat oven to 350 degrees. 
2.  In a medium sized mixing bowl, add together sugar, flour,  and stir together.
3.  Stir in melted butter.
4.  Add eggs. Whisk together with the sugar mixture.
5.  Add buttermilk and vanilla. Whisk until well blended
6.  Pour the mixture into the unbaked, prepared pie crust.
7.  Place  pie onto a cookie sheet, and into the oven.
8.  Bake 45 - 55 minutes, until golden brown, and slightly firm (it  may still be  bit jiggly, but it won't  be loose).
9.  Cool, then chill.
10.  Serve cold.

Pour the buttermilk mixture into  an  unbaked, prepared pie crust.

Bake 45-55 minutes, or until lightly golden.

Cool, and then chill in the refrigerator.

Slice and serve cold. It is so delicious!

Enjoy!!!

Perfect Pie Crust

This is my favorite pie crust recipe.  It is tender and flaky, melt in your mouth delicious.  It is a recipe given to me many years ago by a friend who made pies for our small town, local restaurant.  I can see why her pies were very popular. The key to what makes this pie crust so special, is the milk and vinegar mixture that is added, which helps make the crust tender, and flaky, and creates a flavorful crust, perfect for both sweet and savory pies. 

Makes 1 double crust, or 2 single crusts
 

Ingredients:

1/4 cup milk

2 tablespoons white vinegar

2 cups organic unbleached flour or half whole wheat and half unbleached (plus a little extra for rolling out)

1/2 tsp salt

1 cup shortening (organic palm shortening) or butter
Extra ice water on hand if needed

Instructions:

1. In a small bowl, mix together 1/4 cup milk and 2 Tb white vinegar
2. Place the mixture into the freezer for approximately 5 minutes; it will become slightly frothy.  
3. In a medium mixing bowl, mix together flour and salt.
4. Cut in the shortening until it is finely distributed through the flour mixture. 
5. Pour the milk mixture into the flour mixture and stir until the mixture holds together.  If your mixture is still too dry to cling together, add a couple of extra tablespoons of ice water; continue stirring and adding a little water at a time, until all clings together into a lumpy ball as you stir.  Don't knead; you want to mix and handle as little as possible. Divide the dough and pat into two balls of dough.
6. Roll each ball out onto a floured surface. (I like to roll it out  onto a piece floured wax paper or parchment paper). 
7. Roll the dough out to the size that you desire. 
8. You can trim the dough for an even edge before or after you    place into the pie  plate....I have often done it both ways.
9. Bake according to pie recipe instructions.

Divide your dough into two pieces, pat them into balls, and begin rolling each one out.

 Roll to desired size.

For a top crust, you can choose a plate of the same dimensions as your pie plate; place it over the rolled out crust,and trim around the edges for a clean edge.

 Lightly fold dough into quarters, for easy transporting into the pie pan.

 If you don't trim your edges ahead, you can trim them slightly once in the pan, and then press crimps into edges.

 Fill with filling.

  Bake and Enjoy!!!

Einkorn German Pancake with Lemon Syrup

German Pancakes also known as Dutch Babies are on the top of my "favorites" list. They are one of the quickest,  prettiest and yummiest breakfast meals you can make. For this recipe, I used all-purpose Einkorn Flour instead of wheat  flour and they turned out just delicious. Buttery, crispy bottom, creamy, fluffy center, topped with lemon syrup, berries and powdered sugar...mmm so good.
I love the rich yellow color of the Einkorn flour (the color of a wonderful grain loaded with extra nutrition and protein), and it looks so pretty with all of the berries, doesn't it?  The syrup is a thin buttery complement to this pancake, and perfect with the addition of fruit and a dusting of powdered sugar.

Begin by starting the syrup, and it can be simmering while you make the pancake.

For the Lemon Syrup
Ingredients:
1/2 cup water
Juice from a large fresh lemon
1/2 cup organic cane sugar
1 lemon thinly sliced
4-5 drops lemon essential oil or 1 tsp of grated lemon rind
3 Tablespoons butter

Instructions:

1. Place all ingredients, except the butter, including lemon slices, into a small sauce pan.
2. Bring ingredients to boil.
3. Simmer 5 minutes.
4. Add butter and simmer 2 minutes more.
5. Remove lemons and use for garnish.
6. Pour syrup into a small pitcher and drizzle over pancakes

For the Einkorn German Pancake
 Ingredients:
4 tablespoons unsalted butter
3 large eggs, room temperature
1/2 cup milk, room temperature
1/2 cup all-purpose Einkorn Flour
1/2 teaspoon fine sea salt
Berries or fruit
Lemon Syrup
Powdered Sugar for dusting


Instructions:

1. Preheat oven to 450°F. (The high temperature oven is important to get the pancake to rise and puff nicely).
2. Put butter in a 10 inch cast iron skillet, and place in the oven to melt. (Remove from the oven once the butter is melted, before it becomes brown)
3. While the butter is melting, add the eggs, milk, flour,  and salt to a blender,  food processor or mixing bowl, (I like how easy a blender works for this.)
4. Blend or mix until the batter is smooth.
5. Remove the hot skillet from the oven and place onto the stove top.
6. Swirl the butter over the skillet, spreading the butter evenly over the bottom of entire pan.
7. Pour the batter into the skillet and place the skillet back into the oven.
8. Bake for 15 to 18 minutes until it has puffed and the edges are golden.
9. Serve warm, with berries, lemon syrup and a dusting of powdered sugar. 

Makes 4 Servings

Once the pancake is removed from the oven,

add fruit

drizzle with lemon syrup.

and dust with powdered Sugar.

Serve and Enjoy!!!

Chicken Divan

This delicious chicken and broccoli casserole, covered with creamy, cheesy sauce and topped with the crunchy perfection of homemade croutons, is one of our favorite family recipes.  I have been making it since we were first married, (almost 40 years now).  It was one of my Mother in Law's recipes, and when Steve and I got married, I quickly learned to make it, and to this day, our kids count it as one of their favorites as well.

The original recipe calls for Cream of Chicken soup and Mayonnaise, and I have tried variations to try to do away with the Cream of Chicken soup and Mayonnaise combo, but I always seem to go back to the original recipe with "Cream of" soup in it, because of how easy and delicious it is.  You can buy organic "cream of soups", if you want to avoid the Cambells version and pick up a healthy mayo as well (I've been using Mayonnaise made with Avocado oil of late, and I am really  happy with it). Either way, its a family pleaser, and wonderful to serve up something special for company.  For the topping, croutons are the only way to go. If you can make them yourself, they are even better, and in recent years, I simply use fresh sourdough bread cubed and tossed in butter and seasoned with garlic salt, or just drizzle the butter over them once they are on the casserole.  They will get crunchy while baking in the oven.

1.  Start by cooking and de-boning a chicken. You will want about 4 cups of cooked, cubed chicken.

2.   Pour two bags of frozen broccoli into a 9X13 rectangular casserole pan or two small casserole pans (I sometimes use two smaller pans and freeze one of the casseroles for another meal).

3. Spread chicken evenly over broccoli.

4. Stir together Cream of chicken soups, mayonnaise, lemon juice, and lemon essential oil. 

5. Spread the mixture evenly over the chicken and broccoli.

6.  Top with Shredded Cheese.

7.  Add croutons to the top of the Cheese. 

8. If you are using fresh cubed sourdough bread or french bread, instead of croutons, like I am using here, drizzle melted butter over the top, and sprinkle with garlic salt. 

9.  Bake in a 350 degree oven for 35-45 minutes, or until topping is browned and the base is bubbly and hot. I like to cook it until the broccoli is just done, but not over done.

10. Dish it up and enjoy.

Over the years, we have served this dish up with a sweet potato side dish, a salad and rolls and sometimes rice. It seems kind of strange to think to serve it with sweet potatoes, but the flavors have always gone together so well. I think Steve's Mom may have served it that way one time, and we have done it ever since.

Chicken Divan

Ingredients:

4 cups cooked and cubed chicken.
2 cans cream of chicken soup
1 cup mayonnaise

1 Tablespoon lemon juice
10 drops Food Grade Lemon Essential Oil (I use Young Living Essential Oils) (This an optional addition that I have loved adding, because it really enhances the lemon flavor)

3  cups shredded cheddar cheese 

2-3 cups croutons or cubed Sourdough bread, drizzled with 1/3 cup melted butter and sprinkled with garlic salt)

Instructions:

1. Spray the bottom of a 8x6 casserole dish.
2. Spread chopped broccoli evenly in the bottom of the pan.
3. Top with chicken
4. In a small mixing bowl, mix together cream of chicken soups, mayonnaise and lemon juice and mix together well.
5. Spread the mixture over the chicken and broccoli.
6. Top with cheese and then croutons.
7. Bake 30-45 minutes, until the croutons are golden brown, and the casserole is bubbly.

Enjoy!

I Love You Buckets

I have had a lot of fun making Valentines Buckets the last few weeks.  I'm calling them "I Love You Buckets".  They are just a quick idea for giving gifts or collecting Valentines Cards, but I thought I would share the little "how to" with you, and perhaps it will inspire some fun ideas.

 

Supplies:

Bucket (I found some really cute ones at the Dollar Store)

Ribbon, lace, fringe

flowers, or decorations of choice

Magnets

Glue gun

Instructions:

1. Using a hot glue gun, glue ribbon or lace around bucket (You can clip an opening through the ribbon where the handle is.
2. Glue magnets to decorations
3. Decorate bucket with magnets
4. Stuff with tissue paper or shredded paper, 
5. Fill with goodies.

Note: Other than the ribbon and lace, these buckets are all decorated with magnets.

Note: Look closely to  see where the ribbon is clipped to make an opening  for the handle to move up
 and down.

Place those magnets anywhere, to create a cute design.

 

Have Fun and Happy Valentines Day, Everyone!