Summer is coming to an end and most children have embarked upon a new school year. Although one can hardly tell by this hot California weather, fall is rapidly approaching. I can’t help but to get excited because the arrival of fall means the holiday season will soon be upon us.
The holiday season is nostalgic for me. Growing up, the holiday season was ALWAYS a very big deal in our home. Friends and family from near and far gathered at our home. We played board games and shared laughs after enjoying a delectable spread of holiday favorites. Food preparation began a week early with never-ending morning trips to the grocery store. Nights were spent dicing vegetables and seasoning meats. When the actual holiday arrived the aroma of buttery candied yams, with a dash of cinnamon consumed the house. Counter tops and tables were filled with desserts and baked goods that were a true labor of love. I say not only because the food was delicious, but because my parents worked together to prepare the holiday meal. It was their special way of bonding. By the end of the day hearts were consumed with the love of family and friends, and our stomachs were full.
Now, that I have my own little family I want my children to experience all of those special feelings and tasty foods that I enjoyed growing up. However, I must admit. My cooking skills are not even remotely close to skill set of my mother or father. Therefore, I always keep a cookbook nearby. I will also confess that I have even called them incessantly on some occasions to have them talk me through recipes, step by step.
Last fall, I stumbled upon an excellent recipe for buttermilk pie, which is considered a southern comfort food by most Americans. What I like most about this recipe is that it’s nearly fool-proof! There is minimal preparation time, and the ingredient list is very short in comparison to most pie recipes. This recipe is so simple that it is a perfect opportunity to have your little ones hone their fine motor skills by cracking eggs and pouring. They can also work on their counting skills by measuring. I found this recipe on Facebook under Janet’s Appalachian kitchen. I also found a direct link for the website which is as follows: http://www.janetsappalachiankitchen.wordpress.com.
Nannies Buttermilk Pie
1 3/4 Cup of sugar
1 Stick of unsalted butter (1/2 C.) room temp.
3 Large eggs
1/4 Teaspoon of vanilla extract
A pinch of salt
3 Tablespoons of all-purpose flour
1 Cup of buttermilk
One 9 inch pie shell, unbaked
Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.
Here’s a look at my finished product.
It was so tasty that my then 2-year-old kept saying “more pie please, mommy !”
What are some of your holiday feel good foods? Let’s swap recipes so that we are all fully prepared to create wonderful dishes and special memories!
Until Next Time Friends,
The Mommy Behind The Pen