Monday, November 5, 2012

Buttermilk Custard Pie with Coconut

Buttermilk has been a staple in country kitchens for years. It is especially popular in Southern kitchens. Buttermilk has a certain tang, but it also makes baked goods tender and rich.  If you want to try this recipe and you don't happen to have buttermilk...no problem just add 1 tbl of vinegar to 1 cup of milk and let it sit undisturbed for 10 minutes!


Buttermilk Custard Pie with Coconut

1 pie crust (home made or store bought)
2/3 cup sugar
3 tbl flour
1 cup buttermilk
1/4 cup melted butter
2 eggs
1/2 cup shredded unsweetened coconut
1 tea vanilla

Preheat oven to 425.  Combine sugar and flour in a bowl, set aside. In a 2nd bowl whisk together buttermilk, butter, eggs,and vanilla. Whisk very well. Add to dry mixture and mix until well blended. STir in coconut.
Pour into pie crust. Bake for 10 minutes then lower oven temperature to 350. Bake 30 minutes more. Center of pie should be barely jiggly if you shake the pan.
Cool on rack

Sunday, November 4, 2012

Vintage recipe - Baked Corn

I know I know I have been a baaaaaad blogger. Life just gets super busy sometimes, what can I say?
Anyway I was reading through a few old '50s Grange cookbooks I have inherited and thought I might post about this baked corn.  I have yet to try it so no picture yet...but it sounds really good to me! A different way to serve corn...I think it would be good for Thanksgiving too.
It also did not call for Mayonaise as a garnish which many many of the old timey recipes do LOL!



Baked Corn

2 tbl fat or butter
2 tbl flour
1 1/4 cups milk
1 tbl sugar
2 cups drained canned corn
salt and pepper to taste
2 beaten eggs

melt fat or butter in a pan.  Whisk in flour and blend well. Slowly whisk in milk and bring to a boil stirring the whole time.  Add corn and sugar. Season to taste. Whisk in eggs...mixing thoroughly. Pour into a greased baking dish and bake at 350 for 30 minutes.