These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.

Tuesday, November 20, 2012

Rhubarb Custard Pie

This is the best pie ever.  Really.

1 c sugar
1/2 c brown sugar
1/4 c flour
1/4 t nutmeg
Dash salt
3 eggs, beaten
4 c rhubarb, 1-inch dice
2 T butter

Mix dry ingredients, add eggs and then the rhubarb (if using frozen, don't thaw first, just increase baking time by 5 minutes or so).  Pour into a pie shell, add a lattice top and dot with butter.  Bake at 400 degrees for 50 minutes.

Pecan Pie

One of the biggest reasons I am so thankful that I am no longer allergic to nuts!  And easy, too.

3 eggs
2/3 c sugar
Dash salt
1 c dark corn syrup
1/3 c melted butter
1 c pecan halves

Mix all but nuts until well combined.  Add the nuts and pour into a pie shell.  Bake at 350 degrees for 50 minutes or until a knife inserted to halfway between center and edge comes out clean.  Serve at room temperature.

Hoosier Sugar Cream Pie

I had no idea.  A little like a custard pie but with no eggs, so also a little like a pudding, too.  Warm, room temp or cold, this pie is wonderful and rich!

2 c heavy cream
1 c sugar
1/2 c flour
1/2 t vanilla
2 T butter cut into pieces

Combine the cream, sugar, flour and vanilla and whisk until well mixed.  Pour into a crust and dot with the butter.  Dust lightly with nutmeg.  Bake at 350 degrees for about an hour or until the crust is browned.  Since there is no egg involved, a slightly wiggly center is no problem.

Mock Mince Meat Pie

I have no idea how this came to be mock minced meat, because it has no meat and should be called apple-raisin or something.  Yummy warm or perhaps even for breakfast?  A la mode definately.  I think the ingredients can be tweaked it almost any direction and a top crust would be a fine addition.

4 apples, peeled, cored,diced
1-1/2 c raisins
1 orange rind
Juice from one orange
3/4 c sugar
1/4 t clove
1/2 t cinnamon
Crushed crackers

Put the apples, raisins, orange zest and orange juice in a pan.  Bring to a boil and simmer until the apples are soft.  Add juice as needed to create a sauce.  Add the sugar and spices.  Add enough cracker crumbs to slightly thicken the juice.  Pile into a pie shell and bake at 350 degrees for about 40 minutes or until the crust is golden brown.  Serve warm or room temperature.

Shoofly Pie

There are wet versions and dry versions of this pie.  The wet is rather like pecan pie without the pecans.  The dry is almost like a coffeecake in a crust.  This version is somewhere between.

1 c flour
3/4 c brown sugar
2 T butter, softened
1 egg
1 c molasses
1 t baking soda
3/4 c boiling water

Mix the flour and sugar.  Mix in the butter well.  Reserve 2/3 c for the top.  To the rest, add the rest of the ingredients.  Pour into a pie shell and sprinkle the reserved crumbs on top.  Bake at 350 degrees for about 45-50 minutes or until firm and gold.

Friday, November 16, 2012

Eggnog Hard Sauce

I was happily surprised by how good this sauce is.  I am somewhat familiar with the "hard sauce" recipes out there that are really just soft butter and powdered sugar.  This sauce is WAY better.  This is a doubled version of one I found on Taste of Home.  It makes about 3 cups.  I served it warm, in a pitcher, for folks to drizzle over a fruitcake and a pear gingerbread (recipes to follow).  Since it is essentially a thin pudding, you'll want to prevent a skin from forming if you don't use it right away.  Mine stayed warm, so I just put a smidgen of butter on top and let it melt over.  If you were to refrigerate it, that would leave an unsightly film, unless you plan to re-heat the sauce.  I would also consider different spices, perhaps an apple pie spice mix, or lots of ginger?

2 c sugar
1/4 c flour
1/2 t nutmeg
1/4 t allspice
2 c water
1/4 c butter (salted)
2 t vanilla
1/2 t rum extract

Mix the sugar, flour and spices in a medium saucepan.  Slowly add the water, whisking until smooth.  Heat while stirring, to boiling, then simmer 2 minutes.  Remove from heat and add the butter and extracts and stir until incorporated.