Dateline: Nov. 22, 2009
Year of the Pie - Pie #18 Sugar Cream/Hoosier Pie
Pie # 18
Sugar Cream Pie
a.k.a Hoosier Pie
Mmmmm sugar cream pie sounds good doesn't it?
My sister (a Hoosier) mentioned sugar cream pie and I looked in my handy dandy Betty Crocker Cookbook and found nothing on it. Wikipedia has this to say about it. Scroll down to the Hoosier Pie section.
Here is another link for it. The Wikipedia article states that Sugar Cream Pie is considered an "Indiana Legendary Local Cuisine" along with Persimmon Pudding, which I am making for Thanksgiving and the above-mentioned sister will taste it.
Anyway, my Aunt Martha(a Hoosier) graciously shared with me (a Hoosier) a recipe for Sugar Cream Pie that my Aunt Myla(a Hoosier transplanted to Florida) gave to her in 1963. For cryin' out loud, with all of these Hooisers involved, it has gotta be delicious. Note: Bobby Knight was born in OHIO, therefore, making him NOT a Hooiser.
P.L.T.
Crust:
1 C. flour
1/4 t. salt
1/3 C. + 1 T. shortening
2-3 T. cold water
Mix the flour/salt together, cut in the shortening really well with a pastry blender and then sprinkle in 1 T. of water at a time as you mix with a fork til it miraculously wants to cling together, then you can form it into a ball. Flatten the dough into a disk before you roll (on the clock, 12,6,3,9,2,8,10,4, etc.).
(I am getting better at the crust, because I only had a little ball of dough left.)
Place in pie plate.
Filling:
1½ C. sugar
2 heaping T. flour
2 C. whipping cream
4 pats of oleo (translates to 2 T. butter in my world)
pinch of salt
8" inch pie crust
Mix together, pour into an unbaked pie crust. Bake at 400° for 5 minutes. Turn oven down to 325°. Stir carefully, bake 35-40 minutes. Note: After my pie baked 40 minutes I called my Aunt Martha with a pie dilemma-it was still a little squishy. She told me to bake it ten minutes more and then it will finish setting up as it cools.
Now, that is Myla's recipe.
I have read other recipes that state you should stir the ingredients carefully with your finger to prevent the crust from breaking. That is YOUR call. Note: I used a bamboo spoon and stirred gently.
This pie also falls into the category of a 'desperation' pie. This means that it was made with ingredients that were always on hand on the farm. Sometimes, the chickens didn't lay, so therefore, this recipe calls for no eggs.
Oh, looky, isn't it cute?
The filling was for an 8 inch pie and my plate is a 9 inch....it still turned out o.k.
I hope you try this pie. It is quite easy.
We three give this pie
Until Next Time
Sugar Cream Pie
a.k.a Hoosier Pie
Mmmmm sugar cream pie sounds good doesn't it?
My sister (a Hoosier) mentioned sugar cream pie and I looked in my handy dandy Betty Crocker Cookbook and found nothing on it. Wikipedia has this to say about it. Scroll down to the Hoosier Pie section.
Here is another link for it. The Wikipedia article states that Sugar Cream Pie is considered an "Indiana Legendary Local Cuisine" along with Persimmon Pudding, which I am making for Thanksgiving and the above-mentioned sister will taste it.
Anyway, my Aunt Martha(a Hoosier) graciously shared with me (a Hoosier) a recipe for Sugar Cream Pie that my Aunt Myla(a Hoosier transplanted to Florida) gave to her in 1963. For cryin' out loud, with all of these Hooisers involved, it has gotta be delicious. Note: Bobby Knight was born in OHIO, therefore, making him NOT a Hooiser.
P.L.T.Crust:
1 C. flour
1/4 t. salt
1/3 C. + 1 T. shortening
2-3 T. cold water
Mix the flour/salt together, cut in the shortening really well with a pastry blender and then sprinkle in 1 T. of water at a time as you mix with a fork til it miraculously wants to cling together, then you can form it into a ball. Flatten the dough into a disk before you roll (on the clock, 12,6,3,9,2,8,10,4, etc.).
(I am getting better at the crust, because I only had a little ball of dough left.)Place in pie plate.
Filling:
1½ C. sugar
2 heaping T. flour
2 C. whipping cream
4 pats of oleo (translates to 2 T. butter in my world)
pinch of salt
8" inch pie crust
Mix together, pour into an unbaked pie crust. Bake at 400° for 5 minutes. Turn oven down to 325°. Stir carefully, bake 35-40 minutes. Note: After my pie baked 40 minutes I called my Aunt Martha with a pie dilemma-it was still a little squishy. She told me to bake it ten minutes more and then it will finish setting up as it cools.
Now, that is Myla's recipe.
I have read other recipes that state you should stir the ingredients carefully with your finger to prevent the crust from breaking. That is YOUR call. Note: I used a bamboo spoon and stirred gently.
This pie also falls into the category of a 'desperation' pie. This means that it was made with ingredients that were always on hand on the farm. Sometimes, the chickens didn't lay, so therefore, this recipe calls for no eggs.
Oh, looky, isn't it cute?The filling was for an 8 inch pie and my plate is a 9 inch....it still turned out o.k.
I hope you try this pie. It is quite easy.
We three give this pie
Until Next Time
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Dateline: Nov. 15, 2009
Year of the Pie - Pie #17 Cherry
Pie # 17
Cherry Pie
For our cherry pie we used the Betty Crocker crust recipe. For a 9-inch pie crust do the following.
Right or wrong, I use Crisco. Every now and then, lard.
1/3 C. + 1 T. shortening or 1/3 C. lard
1 C. Flour
1/2 t. salt
2 to 3 T. ice water
Cut the shortening into the flour/salt mixture with a pastry blender til small pieces form, then sprinkle in 1 T. of water at a time til the dough can be formed into a ball-cleaning the sides of the bowl.
Form into a disk and then roll out, using flour to keep it from sticking to the counter and rolling pin. Roll out like this: Roll from the 'middle of the disk' out. Start in the middle and roll to twelve o'clock, then start in the middle and roll til six o'clock, then three o'clock, nine o'clock, then go to two o'clock, eight o'clock, etc. After you have rolled (or rocked) your way around the clock, start over if necessary to get the desired size of crust.
Then transfer it to the pie plate.
Mix the filling as follows:
6 C. red tart cherries, pitted (we used frozen that my mom prepared)
1 1/3 C. sugar
1/2 C. flour
2 T. butter, diced
1/4 tsp. almond extract
(I researched several recipes and only one did NOT call for almond extract-so if you don't have any...you might can get away with it-don't know)
Mix the cherries with the flour/sugar mixture and then sprinkle on the almond extract give it a nice stir.
Dot the top of the pie with the diced butter.
Margaret chose a lattice top crust for this pie. We just used the single crust recipe, rolled it out and then she used a pastry tool to cut the lattice. She chose a design that did not require weaving. It is pretty.
Use a pie shield for the edges of the pie til the last few minutes of baking.
Bake 425° 35-45 minutes.
This pie was a pleasure to make. The lattice was easy. Maggie has not tasted this pie yet, but my husband and I gave it
Also, after tasting the pie, my husband said...."You have gotten the crust thing down". That's a good thing.
Does anyone have recipes that use Almond Extract? I have almost a full bottle and I don't want it to go to waste.
Until Next Time
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Dateline: Nov. 12, 2009
My Man!
My husband and I are both 'trade-ins', if you will. We were traded in by our previous spouses for 'another model'.
We met at church. We got married. We love each other. He is sweet.
Look here, see how sweet he is.....
he wears the hats that I knit for him. The above hat is a 'skinny' form fitting hat with just about a 6 stitch brim. It covers his ears a little, and when it gets too warm, he just turns the brim up over his ears a bit. It is wool and a nice fall hat.
I just finished this hat for him. Maggie is modeling it for the picture. It is also wool, but I knitted more rows in the rib stitch brim so that he could turn it up over his ears and cover them with an 'extra' layer of warmth.
Just wanted to share. Have you knitted anything new lately?
We met at church. We got married. We love each other. He is sweet.
Look here, see how sweet he is.....
he wears the hats that I knit for him. The above hat is a 'skinny' form fitting hat with just about a 6 stitch brim. It covers his ears a little, and when it gets too warm, he just turns the brim up over his ears a bit. It is wool and a nice fall hat.I just finished this hat for him. Maggie is modeling it for the picture. It is also wool, but I knitted more rows in the rib stitch brim so that he could turn it up over his ears and cover them with an 'extra' layer of warmth.Just wanted to share. Have you knitted anything new lately?
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Dateline: Nov. 11, 2009
Are You Worthy of THE WAVE?
I grew up in the country and now live in a small country village.
One of the pleasures of country living is the getting to wave at the passers-by.
We wave when we are mowing the yard, working in the garden, sitting on the porch, playing croquet, throwing the Frisbee for the dog, etc.
It is no different when you take a walk down the road.
I try to walk every morning.
That involves motoring down our quite busy country road during most folks' drive to work. I observe the rules for walking: walk against traffic. In Fall I wear my hunter orange hoodie so I am not mistaken for a 'dear' deer. I don't walk in fog or thunderstorms. (a light warm rain is nice though). I don't walk in the middle of my lane, I walk as close to the edge as to comfortably amble along.
Most drivers coming toward me will slow a little and move over to the other lane, wave and sometimes smile as they pass by. I give them a return smile and a standard "thanks for moving over and not running over me" wave.
They are worthy of the wave.
Then there are the drivers who DON"T slow down but DO move over a lane. If I have time to get a wave in before they are just a blur, I wave. (it is generally a half-hearted wave)
There are those who slow down a little but DON'T move over and as they pass at 40 mph I could touch their car IF I wave. (but I don't wave because I am too busy trying not to get hit
)
The motorists I struggle with the most don't slow down and don't give an inch of the road. That is why they made side ditches-so I would have an avenue of escape, which I use on occasion.
I guess I shared all of that to say this: As a motorist, be worthy of the wave.
As a pedestrian, be worthy of giving the wave
To change gears a little I would like to know if you have used Algebra EVER since you studied it in school. We will finish up Algebra in the Spring, but I often wonder when the usefulness of it will take place.
Also, I would love to hear what pies you are making for Thanksgiving or Christmas.
Until Next Time.
One of the pleasures of country living is the getting to wave at the passers-by.
We wave when we are mowing the yard, working in the garden, sitting on the porch, playing croquet, throwing the Frisbee for the dog, etc.
It is no different when you take a walk down the road.
I try to walk every morning.
That involves motoring down our quite busy country road during most folks' drive to work. I observe the rules for walking: walk against traffic. In Fall I wear my hunter orange hoodie so I am not mistaken for a 'dear' deer. I don't walk in fog or thunderstorms. (a light warm rain is nice though). I don't walk in the middle of my lane, I walk as close to the edge as to comfortably amble along.
Most drivers coming toward me will slow a little and move over to the other lane, wave and sometimes smile as they pass by. I give them a return smile and a standard "thanks for moving over and not running over me" wave.
They are worthy of the wave.
Then there are the drivers who DON"T slow down but DO move over a lane. If I have time to get a wave in before they are just a blur, I wave. (it is generally a half-hearted wave)
There are those who slow down a little but DON'T move over and as they pass at 40 mph I could touch their car IF I wave. (but I don't wave because I am too busy trying not to get hit
)The motorists I struggle with the most don't slow down and don't give an inch of the road. That is why they made side ditches-so I would have an avenue of escape, which I use on occasion.
I guess I shared all of that to say this: As a motorist, be worthy of the wave.
As a pedestrian, be worthy of giving the wave
To change gears a little I would like to know if you have used Algebra EVER since you studied it in school. We will finish up Algebra in the Spring, but I often wonder when the usefulness of it will take place.
Also, I would love to hear what pies you are making for Thanksgiving or Christmas.
Until Next Time.
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Dateline: Nov. 6, 2009
Year of the Pie - Pie #16 Cottage
Pie # 16
Cottage Pie
a.k.a Shepherd's Pie
Wikipedia tells us that Shepherd's Pie was originally known as Cottage Pie. It is a meat pie with a 'crust' of mashed potatoes. But then somehow it got associated with shepherds/sheep, etc. The meat used in England is generally mutton or lamb (sheep meat).
Well, here in Indiana, we used ground Angus meat.
I was on my morning walk the other day and I was wondering how to use up some extra mashed potatoes. I vaguely remember something about mashed potatoes in a pie. I looked up shepherd's pie at Allrecipes.com and it gave me about a trillion different variations of it. I combined a few of the ingredients from different posts and came up with this version.
1 pound ground beef fried up with a chopped onion and drained
1 can of cream of mushroom soup
1 T. Worcestershire sauce
1 15 ounce can of corn, drained
Mix the above together and spread into a pie plate. (by using a pie plate it help justify a Year of the Pie post)
Shred 1 C. of sharp cheddar cheese and layer it on top of the mixture, then top with 2 C. mashed potatoes.
Bake at 350° for about 35-45 minutes or until taters are toasty brown.
Cottage Pie
a.k.a Shepherd's Pie
Wikipedia tells us that Shepherd's Pie was originally known as Cottage Pie. It is a meat pie with a 'crust' of mashed potatoes. But then somehow it got associated with shepherds/sheep, etc. The meat used in England is generally mutton or lamb (sheep meat).
Well, here in Indiana, we used ground Angus meat.
I was on my morning walk the other day and I was wondering how to use up some extra mashed potatoes. I vaguely remember something about mashed potatoes in a pie. I looked up shepherd's pie at Allrecipes.com and it gave me about a trillion different variations of it. I combined a few of the ingredients from different posts and came up with this version.
1 pound ground beef fried up with a chopped onion and drained
1 can of cream of mushroom soup
1 T. Worcestershire sauce
1 15 ounce can of corn, drained
Mix the above together and spread into a pie plate. (by using a pie plate it help justify a Year of the Pie post
)Shred 1 C. of sharp cheddar cheese and layer it on top of the mixture, then top with 2 C. mashed potatoes.
Bake at 350° for about 35-45 minutes or until taters are toasty brown.
We three rated it 
. (husband,me, Maggie -hers wasn't a thumbs up or down-so I gave it a 'it could be eaten if need be' face)
Until Next Time.
. (husband,me, Maggie -hers wasn't a thumbs up or down-so I gave it a 'it could be eaten if need be' face)Until Next Time.
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