Thursday, October 27, 2011

Old-fashioned Butterscotch Pie

Here's a pie from that I want to try. Phillip loves butterscotch, so this would be a great pie for his birthday.

Fully Baked Pastry Shell
For Filling:
1 1/2 cups packed brown sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 beaten egg yolks
1 1/2 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla
For Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Other necessary recipes: Basic Pie Pastry
FOR FILLING: Prepare and fully bake pastry shell as directed; set aside to cool. In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

FOR MERINGUE: In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

Wednesday, October 26, 2011


My friend, Kathleen, made this Saturday night for Connie's birthday celebration. Wow! What a delicious dessert. She uses a can of apples and adds her own sugar and spices, rather than pie filling.


Crust:  ½ cup butter, softened
          1/3 cup sugar
           ¼ teaspoon vanilla
           1 cup flour
Filling:  1 8 oz. package cream cheese, softened
             ¼ cup sugar
            1 egg
            ½ teaspoon vanilla
Topping:  1 can Comstock apple pie filling
               Sliced almonds
               Pumpkin or apple pie spice mix or cinnamon

Cream butter and sugar for crust until light and fluffy.  Stir in ¼ t. vanilla and then blend in flour.  Press this mixture into a bottom of a 9 inch spring form pan.  Work the crust gently up the sides of the pan about 1 inch.

Combine cream cheese and ¼ cup sugar well and blend until smooth.  Add the egg and the ½ teaspoon vanilla.  Spread the filling evenly over the unbaked crust.

Place the apple pie filling slices in a decorative pattern over the top and sprinkle with spice.  Toss on a few sliced almonds.

Bake at 450 degrees for 10 minutes.  Lower the oven temperature to 400 degrees and continue baking an additional 25 minutes.  Allow to cool at least 5 minutes before removing the sides of the pan to serve.  You can also cool pan, cover with plastic wrap and store in refrigerator until serving.

Variations:  I substitute the vanilla extract with almond extract.  To lower the caloric content, I use a can of NO SUGAR ADDED Comstock apple pie filling and add apple or pumpkin pie spice to the slices.

Sunday, October 23, 2011

Spinach Maria

I fixed this yesterday to take to a birthday dinner for my friend Connie. I thought that it was delicious, and I always like something you can do in advance. The amounts are approximate. You'll have to taste and correct because I was just wingin' it.

Preheat oven to 350

1-2 tbl olive oil
1 tbl butter
1 small onion, chopped fine
1 fat garlic clove, chopped fine
2 pcks frozen, chopped spinach
Salt & pepper to taste

2 tbl butter
4 tbl flour
2 cups milk
1 cup grated Parmigiano Reggiano
1/2 cup grated sharp cheddar cheese
1/4 tsp cayenne pepper
1 1/2 tsp dry mustard
1 tbl Worstershire sauce
Salt and pepper to taste

Saute onion and garlic in olive oil and butter with a pinch of salt. Add spinach and cook til defrosted over medium heat. Raise heat. Push spinach to one side, tilt the skillet, and press on spinach to remove and evaporate excess liquid. Season with salt and pepper to taste. Remove spinach to a mixing bowl.

Make white sauce in same skillet. Melt butter over low heat. Add flour and cook, stirring, about 3 minutes, without letting the mixture brown. Add milk, stirring constantly. Raise heat and continue stirring until sauce boils. Lower heat and let simmer 3 minutes. Turn off heat and add cheeses and spices. Add sauce to spinach, stir, taste, and correct seasonings.

Place in buttered casserole dish and top with additional sharp cheddar. Cover and bake for 30 minutes until hot and bubbly. To do ahead, cover and refrigerate. Then place in the microwave for 5 minutes at 70% power, then into the oven for 30.

Saturday, October 01, 2011

Corn Muffins with Green Onions and Sour Cream from Epicurious

I made these today for a morning tailgate. They were very good, but I made a few changes.

1 cup unbleached all purpose flour
1 cup yellow cornmeal mix
1/4 cup sugar (I omitted this)
1 teaspoons baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 teaspoon ground black pepper
1 cup sour cream
1/2 cup milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

Preheat oven to 425°F. Line 18 1/3-cup muffin cups with paper liners. Combine first dry ingredients in large bowl. Whisk sour cream, eggs, milk and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.

Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 12 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)