Old Fashioned Lemon Pie

This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This recipe uses buttermilk and simple staple ingredients that are in much of classic southern American recipes. This pie has a smooth and creamy texture and is not over-powering, similar to a lemon-flavored sherbert. You can use pre-made pastry, but to make this truly special, use home-made pastry and I’m sure you will love the result!


Ingredients for 1 pie (6 servings)

  • 1-1/2 cups sugar
  • 1 tablespoon flour
  • 3 large eggs
  • 1 stick melted butter
  • 1/4 cup buttermilk
  • 1 lemon (grated rind and juice)
  • Unbaked pie crust
  1. Beat eggs and add buttermilk in a large mixing bowl.
  2. Sift flour and sugar together and add to egg-buttermilk mixture.
  3. Stir in butter and juice and rind of lemon.
  4. Pour into pie pan lined with unbaked pastry.
  5. Place in hot oven, 450 degrees, for 10 minutes to bake sides and bottom of crust. Decrease heat and cook at 325 degrees for 35 minutes or until a knife inserted in the center will come out clean.

Notes

I used home-made pastry which I recommend (recipe here). This pie is easy and satisfying to make; you will love how simple but flavorful it is. This pie is sweet and almost custard-like, and the lemon perfectly balances with this. I would not hesitate to serve this at any function, from a picnic to a Christmas Dinner. Please let me know if you try this in the comments below, and don’t forget to share and subscribe! Enjoy!

Easy Dependable Pastry

This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This is a basic pastry that is not difficult or time-consuming and can be used for any type of pie or savory dish that calls for a standard pastry. Although it is very convenient to buy a pre-made pastry, making it from scratch changes it from being an easily forgotten pie-filling carrier to one of the best parts and adds a noticeable “homemade” quality. If you have never made pastry before, give this recipe a try the next time and let me know if you notice the difference! 


Ingredients for 2 single layer pies/one double layer pie

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 tablespoons Crisco
  • 4 tablespoons butter
  • 5-1/2 tablespoons ice water
  • 1/4 cup sifted all-purpose flour
  1. Add salt and 2 cups of flour and sift into bowl.
  2. Cut the Crisco and butter into flour until a loose dough starts to form.
  3. Slowly stir ice water into the remaining 1/4 cup flour and mix until smooth.
  4. Add to shortening mixture and stir with a spatula until well blended and dough can be easily formed into a ball with the hands.
  5. Divide into two balls, wrap in wax paper, and chill for 1/2 hour in the refrigerator.
  6. Roll out pastry on lightly-floured board or counter top.

Notes

When you add the flour-water mixture to the dry ingredients, mix for several minutes before making any adjustments. You may have to add more ice-water to get the mixture to come together. When you are rolling out the dough, make sure to flour the work surface and the rolling pin so it does not stick. If the pastry becomes sticky as you are rolling out, do not be afraid to add more flour. A rip or tear is not a big deal, it is easy to form the pastry back into a ball and start over. Just make sure it does not become too warm in this process; you do not want the butter to melt out of the mixture. Just place it back in the refrigerator to cool if needed. If you try this recipe, I would love to hear about it in the comments below, and don’t forget to share and subscribe! Enjoy!

Deep South Corn Pudding

This recipe is adapted from “Potluck Southern Style” by Linda G. Hatcher, published in 1997. I have heard of corn pudding as it is common in the southern US, but I admit that I have never had it until now. This is an easy recipe and very inexpensive to make. Corn Pudding makes a great side dish to any southern style meal.


Ingredients for 6 servings

  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 15 ounce can creamed corn
  • 1/4 cup chopped bell pepper (optional)
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • Dash of black pepper
  • 1 cup milk
  • 1 small jar pimento, (optional)
  1. Beat eggs well with a wire whisk.
  2. Add flour and corn; beat well.
  3. Stir in bell pepper, butter, black pepper, milk, and drained pimento.
  4. Pour into a buttered 2-1/2 quart casserole dish.
  5. Bake at 350 degrees for 1 hour.

Notes

The consistency is similar to a thick custard, and there is a pleasant sweetness from the corn and added sugar. This was very easy to make and you should not have any difficulties with this one. This recipe would make a great side dish for a Sunday dinner or Thanksgiving table. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!

Brussels Sprouts with Hollandaise

This recipe is adapted from “Country Corn Cooking” published by the Country Corn Festival of Travelers Rest, South Carolina in 1994. Brussels sprouts and hollandaise are a classic combination that can be served in almost any setting, from rustic to fine dining. I like to pair this with steak since the hollandaise also works very well together. 


Ingredients for 8 servings

  • 1 lb. Brussels sprouts
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 c. hot water
  • 1/2 tsp. salt
  • 1/2 c. white wine
  • Dash cayenne pepper
  • 2 T. lemon juice
  • 2 egg yolks
  1. To make sauce: Melt butter in top of double boiler; add flour and blend well.
  2. Add hot water gradually. Stir continuously until thickened and smooth.
  3. Add salt, cayenne and lemon juice. Hold mixture in a warm sauce pan until ready to serve.
  4. When ready to serve pour mixture over well-beaten egg yolks; stir thoroughly and reheat quickly.
  5. Sauté Brussel’s sprouts in a frying pan with 2 Tbsp. butter and 1/2 cup of wine for about 15 minutes, or until the outsides become dark and crispy
  6. Pour mixture over Brussels sprouts and serve immediately.

Notes

The hollandaise sauce in this recipe comes together very easily. There are several different ways of making hollandaise, and this version comes out slightly lighter and not as rich as some of the others I’ve made. There is nothing wrong with this; if you prefer a lighter sauce, this recipe is for you. If you try this recipe, please let me know how it turned out in the comments below, and don’t forget to share and subscribe! Enjoy!

Norwegian Apple Cake

This recipe is adapted from “Morgensolen Favorites” published in 1978 from the Morgensolen Lodge #545 Sons of Norway. This is a very straight-forward apple cake recipe that is easy to make and is a real crowd-pleaser; there is nothing about it not to like. The cake has a light and crumbly texture and keeps plenty of moisture with the addition of fresh apples. Also, the cinnamon and sugar mix on top makes a delicious sugary crust once baked. I love this cake with a cup of coffee. 


Ingredients for 1 cake

  • 1/2 c. shortening
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2-1/2 c. flour
  • 1 tsp. salt
  • 2 Tbsp. baking powder
  • 1 c. milk
  • Peeled & cored apples
  • Cinnamon sugar topping
  1. Cream shortening & sugar.
  2. Add beaten eggs & vanilla.
  3. Add sifted dry ingredients alternating with the milk.
  4. Spread 9″ springform pan.
  5. Top with apple slices, placed around the outer edge. Sprinkle with 2 tsp. cinnamon mixed with 1 c. sugar across the top liberally. You may not need all of the sugar mixture.
  6. Bake at 350°F for 45 min.

Notes:

This is a very straight-forward cake recipe and would be great for a beginner to learn a few baking skills. When baking, the cake rises around the slices and leaves an interesting pattern on top. Feel free to experiment with the apple layout with rows, patterns, etc… I used Honeycrisp apples, and these were delicious. I think you could use almost any apple that is good for baking with success. Please let me know if you try this recipe in the comments below, and don’t forget to share and subscribe! Enjoy!