Mother’s Day 2012

How do you get from this:

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to this:

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First, have a mom who loves to cook and bake. Next, help her in the kitchen throughout your childhood. Then, get in the kitchen and make something for your mom. Also, ask your mom to let you make things from the cookbooks she brings home. It also helps to pay attention in Home Economics class. Remember your family will love it if you come home from any cooking class and recreate what you learned for them.

Your friends will love it too! Especially if you’re getting together for dinner and you get asked to bring dessert but you weren’t planning for dessert. You could swing by the store and pick up something. But homemade is so much better! Can you put together a homemade dessert in a few minutes with ingredients from your pantry? Try this Buttermilk Pie. Don’t have buttermilk? No worries. There’s a substitution for that.

Buttermilk Pie (from Pies & Pastries by Janet Pittman)

Rich Butter Pastry

1 cup flour (I use 100% white whole wheat)

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3 – 4 tablespoons water

Filling

5 tablespoons unsalted butter

3/4 cup sugar (reduced from 1 cup in original recipe)

3 large eggs

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon lemon zest

1 teaspoon lemon juice

1-1/2 cups buttermilk *

powdered sugar (optional)

Stir flour and salt together in a medium bowl. With a pastry blender or fork, cut in butter until pieces are the size of small peas. Add the smaller amount of water and toss with fork until all flour is moistened and mixture starts to form a ball. If necessary, add remaining water to crumbs in bottom of bowl. Gather dough in your hands and gently shape into a flat ball. Place on a floured surface and roll out to 12 inch circle. Fit into a 9 inch pie pan. Fold dough under for a raised edge. Flute as desired.

Preheat oven to 375 degrees. In a large bowl, cream butter and sugar until smooth. Add eggs, flour and salt. Beat until almost smooth. Beat 2 minutes longer. Stir in lemon peel, lemon juice and buttermilk. Mix well. Pour into unbaked pie shell. Bake 40 to 45 minutes until top of filling is dark golden brown. Cool slightly. Pie will set more as it cools. Serve warm or cooled. Sprinkle with powdered sugar, if desired.
Refrigerate cooled pie.
Makes 8 servings.
* No buttermilk? Here’s the substitution:
Place 1 tablespoon lemon juice in your 1 cup measure, then fill to 1 cup with milk. For 1/2 cup, place 1-1/2 teaspoons lemon juice in your measuring cup and fill to 1/2 cup with milk.
Don’t change the lemon zest or juice ingredients in the filling recipe.
Note to self: remember to thank your mom for your love of cooking and being able to put together a yummy dessert from scratch with ingredients already in your pantry.
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About Sherri

Health Foodie. Beauty Seeker. Christ Follower.
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