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Rutherford County Cooks

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This week I’m going to continue with some pie recipes. Before I start, I’d like to congratulate HELEN WOMBLE who became our READER OF THE WEEK and won $100! Helen, I know you like the cooking recipes so I am taking time out to not only thank you but salute you! This week, my cooking column is dedicated to you! We’re taking our “RECIPES & MEMORIES” cookbook from Second Baptist Church in Rutherfordton off the shelf and heading for the kitchen. I’m going to start with a MAPLE PECAN PIE recipe. I found it in the cookbook, but with no credit as to who is sharing this recipe with us. However, it’s a tasty twist on one of our all time favorite pies.

1- 9’’ deep dish pie shell
3 eggs, beaten
1 cup maple syrup
(use real maple syrup-
no substitutions)
1/2 cup brown sugar, packed
2 tablespoons melted butter
1 teaspoon vanilla
1 1/4 cup chopped pecans
Place rack in lowest position; preheat oven to 350º. In a bowl combine all ingredients, pour in pie shell. Bake 35-40 minutes or until golden brown. Cool. The maple syrup really gives it a great taste! Try it, you’ll be surprised.

This recipe from JENNIFER LANDIS is a treasure. It has been used in her family for years. She said that an elderly neighbor she called Aunt Clella gave the recipe to her mom. It’s very flaky and failure proof. This is a secret that needs to be shared! Honestly, you’ll be amazed. Here’s EASY PIE CRUST WITH OIL!

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking
powder
1/2 cup oil
1/4 cup milk
Combine dry ingredients in bowl. Mix milk and oil together first before adding it to dry ingredients. Mix all at once with fork until it forms a ball. Roll between wax paper. Makes 2 pie crusts. Once you try this, you’ll never go back!
I’ve got two pie crusts made and I’m going to fill both. First a SWEET POTATO PIE and then a CUSTARD PIE.
The SWEET POTATO PIE by the PARISH NURSES is a heart healthy recipe.

2 cups cooked mashed sweet potato
2 eggs or 4 egg whites, beaten
2 tablespoons honey
2 tablespoons black strap molasses
1 cup skim milk or yogurt (unflavored) (I used Greek yogurt)
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1/8 teaspoon salt
1/4 cup margarine
(I used butter)
4 tablespoons water
Thoroughly mix all ingredients, then pour into a 9’’ deep dish pie crust. Bake at 400º for 45-60 minutes until knife inserted in middle comes out clean. Boy, the honey and molasses adds a tasty touch. This recipe is definitely a keeper.

Everyone in my family loves a good homemade egg custard pie. Here is MILDRED ALLEN’S EGG CUSTARD recipe.

2 1/2 tablespoons flour
3/4 cup sugar
1 tablespoon melted
butter
3 eggs
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
1 cup milk
1- 9’’ deep dish pie shell
Combine sugar and flour. Beat egg yokes and whites; add to dry ingredients, beating well. Add milk, stir in melted butter and vanilla; sprinkle nutmeg on top. Pour into pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 325º and bake 30 minutes longer.

There you have it!  My dog “Kitchen” has been in the kitchen with me sniffing the aroma of these homemade pies. Even “Kitchen” knows what makes a house a home, the smell of something special cooking in the kitchen. Get in your kitchen and show some love. Home cooking is where it’s at! Again, thank you, Helen! Have a great week!
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