Thursday, December 18, 2008

Buttermilk Pie

1 2/3 cups granulated sugar
2/3 cups butter or margarine, melted
1/3 cup all-purpose flour
4 exgra-large eggs
1 1/3 cups buttermilk
1/2 teaspoon vanilla
Dash of salt
1 unbaked 9-inch pie shell*

Heat oven to 375 degrees F.

In large bowl, combine sugar, butter, and flour. Mix well. Add eggs, one at a time, mixing well after each addition. Add buttermilk, vanilla, and salt. Mix just until blended. Do not overmix. Pour into pie crust. (I always use my favorite pie crust recipe.)

Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean. Do not overbake.

My note: I love buttermilk pie, but some of them are so sweet they make your teeth ache. And some are kind of bland. It took a lot of searching to find a recipe that suited me. This one is from the Luby's Cafeteria 50th Anniversary Recipe Collection. As Goldilocks says, "This one is just right."

Thursday, December 11, 2008

Split Pea Soup

2 ½ cups split peas
1 onion, chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 to 1 cup ham pieces (I used ends and bone)
3 (14.5 ounce) cans chicken broth (reduced sodium)
2 cups water

1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1/2 cup half and half or heavy cream

In a large pot, heat 2 Tablespoons olive oil. Add onion, carrots, celery, and ham to pot and saute for a few minutes till onions are translucent. Rinse split peas, and add to pot. Add chicken broth and water, as well as salt and pepper. Stir and bring to a boil. Reduce heat, cover, and simmer for an hour and a half stirring occasionally.

At end of cooking time, remove ham bone (if used) and remove any meat from bone. Add meat back to pot. Stir in 1/2 cup half and half or heavy cream. Taste for seasonings, and adjust as needed.

Serve with a crusty bread.

My note: This was my first time to make (or for that matter to even eat) split pea soup. I read several recipes, and none of them seemed to be exactly what I wanted, so I just decided to wing it. Turned out great!