On 7 Jun 2005 at 13:17, Payte wrote:
> Hi I have been looking for the receipe for a buttermilk pie that I had
> in a steakhouse in Ponder, Texas. It was awesome. The mother made it
> there. It tasted like a cheesecake but only better.
Well Payte, I can't find any that mention Ponder, Texas, but below are three Texas
Buttermilk Pie recipes.
Texas Buttermilk Pie
1-1/2 cups sugar
1/8 teaspoon salt
6 Tablespoons butter or margarine
1/2 cup buttermilk
1/8 tablespoon flour
1/8 teaspoon nutmeg
1 teaspoon vanilla
3 eggs, well beaten
Unbaked 8 or 9-inch pie shell
Mix all ingredients together except eggs.
Beat eggs in a small bowl. Add eggs to
mixture. Pour into an unbaked pie shell.
Bake in 350 degree oven for 50 minutes.
Yield: 8 servings
Preparation Time: 20 minutes
Texas Buttermilk Pie
1 c. sugar
4 tbsp. flour
1/2 c. melted oleo
3 eggs, beaten
1 c. buttermilk
1 tsp. vanilla
1 unbaked 9 inch pie shell
Preheat oven to 400 degrees. Mix sugar and flour. Add oleo,
eggs, buttermilk, and vanilla. Mix well and pour into pie crust.
Bake 15 minutes at 400 degrees then turn temperature down to 325
degrees and continue baking until pie sets, about 25 minutes. Cool.
Do not cut while hot.
East Texas Buttermilk Pie
1 (9-inch) pie shell, baked
3 rounded tablespoons flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1/2 cup butter, melted
3 eggs, slightly beaten
1 cup buttermilk
1 teaspoon vanilla extract
Nutmeg, to taste
Cinnamon, to taste
Mix flour, sugar and salt; add to butter. Add eggs, buttermilk and vanilla.
Mix and pour into pie shell; sprinkle with nutmeg and cinnamon. Bake at
350 degrees F for 50 minutes. Test with knife. It should come out clean
when pie is done.
On 9 Jun 2005 at 9:18, Roy wrote:
> Hi, Years ago my mom made pear honey that was fabulous but has since
> lost the recipe. She swears that the list of ingrediants included
> shreaded coconut. Help!
Yes, see below.
7 lb. pears
5 lb. sugar
1 (20 oz.) can crushed pineapple
1 lemon, sliced
1 (7 oz.) pkg. coconut, optional
Grind pears. For each cup of pears add 1 cup sugar. Add
pineapple, lemon and coconut. Cook slowly in a large heavy pot
until thickened. Put in pint jars and seal. This was my mothers
recipe. Great on hot biscuits.
6 c. pears, grind fine
1 c. crushed pineapple, drained
2 c. coconut
8 c. sugar
Cook slowly until thick, about 2 hours.
7 lb. pears (after peeled)
3 1/2 to 4 lb. sugar
1/2 c. cold water
1 big can crushed pineapple
2 cans Bakers angel flake coconut
Cut up pears and cook until tender. Mash up with potato masher,
add other ingredients, cook slow in thick cooker until thick. Jar
up and seal.
On 9 Jun 2005 at 15:12, Donna wrote:
> My husband's grandmother, when he was young would make fried pies out
> of peach skins that she had dried. When he talks about them his mouth
> just waters, the problem is when she passed on, no one in the family
> had her recipe. I would like to give it a try if you happen to have
> Thank you,
The first recipe below tells how to prepare peach peelings to be used in fried pies.
There is a recipe here for peach peeling pie: Cooper Farms
Peach Peelings For Fried Pies
Enough peach peelings to fill a large
boiler the size of a Dutch oven
1/2 c. water
Dash of salt
2 c. sugar
2 tbsp. lemon juice
3 tbsp. vinegar
Peel peaches and wash peelings. Put in large boiler, add water.
Cook on medium heat, stirring occasionally. Cook peelings until
they are tender, add a dash of salt, sugar, lemon juice, vinegar.
Cook peelings until they are thick enough for pies. Freeze or seal
in pint jars.
On 8 Jun 2005 at 21:46, Patrick wrote:
> My hubby was in Sicily recently and has a wonderful pasta dish with a
> pistachio sauce. He says it was an Alfredo consistency made with
> ground pistachios.
There are recipes online for pennette al pistacchio and penne al pistacchio,
but they are in Italian and the computer translations are unintelligible.
The only English recipe that I could find is the one below.
Penne With Pepper And Pistachio Sauce
Serve this dish as a starter or part of a main course.
3 small yellow and red peppers
4 ripe tomatoes, preferably plum
1 red onion
2-3tbsp/10-15ml olive oil
salt and pepper
4oz/400g dried pasta, such as penne rigate
4oz/100g pistachio nuts
4tbsp freshly grated vegetarian parmesan cheese
1. Cut the peppers in half, discard the core and seeds and cut flesh
into bite size chunks.
2. Put the tomatoes in a bowl. Cover with boiling water for about 40
seconds then plunge into cold water. Peel off the skins and chop the
flesh. Chop the onion. Crush the peperoncino.
3. Heat the oil in a medium saucepan, add onion and peppers and fry
until softened. Add the peperoncino, tomatoes, bay leaves, salt and
pepper. Cover and simmer for 20 minutes.
4. Meanwhile, cook the pasta in plenty of boiling salted water for
about 10 minutes.
5. Chop the pistachio nuts. When the sauce is cooked, stir in the nuts
and adjust the seasoning.
6. Drain the pasta, stir in the sauce and serve with vegetarian parmesan
On 9 Jun 2005 at 18:38, Jeanette wrote:
> Dear Phaedrus,
> Not having much luck with your site. I keep filling the survey and
> getting no further, So I'm bothering you again. I'm looking for an
> Italian recipe including fresh broad beans or is there a Greek on
> which also includes artichoke hearts? Grateful for any suggestions for
> broad beans if all else fails. Thanks a lot Jeanette
Italian-style Fava Beans
Fava beans (also called Broad Beans) were the only bean in Europe until
the arrival of other beans from the Americas. They are very popular in
the Tuscany region and other regions further south in Italy.
1/4-1/2 lb. Pancetta, in a single 1/2-inch thick slice
3 lbs. Fava Beans, unshelled and fresh
2 Tbs. Extra Virgin Olive Oil
2 Tbs. finely chopped Onion
1/3 cup Water
Black Pepper to taste
Salt to taste
Cut the pancetta into strips 1/4-inch wide.
Shell the beans and discard the pods. Cook the beans in water for 3 minutes.
Drain, cool and peel the skin from the beans.
Put the oil and onion in a sauté pan over medium heat. Cook and stir the onion
until it becomes translucent.
Add the pancetta. Cook for 2–3 minutes, then add the beans and pepper, stirring
to coat them well.
Add 1/3 cup water, adjust heat to cook at a slow simmer and put a lid on the pan.
If the beans are very young and fresh, they should cook in about 8–10 minutes.
If they are older, they may take 15 minutes or more. Test them with a fork from
time to time. If the water evaporates, add 3–4 Tbs. at a time.
When tender, add salt, stir thoroughly and cook another minute or two.
There shouldn’t be any water left in the pan. Serve immediately, and enjoy!
Fava with Artichokes (Fritella or Fritedda)
This Spring dish is prepared with fava beans (green broad beans),
artichokes and peas. It is essential that all the ingredients be
absolutely fresh because that's what makes fritella tasty. Nothing
frozen or canned! The fava beans should be real fava beans (Vicia
Faba Linnaeus), a food consumed for thousands of years found in
archaeological sites in the Middle East dating from 6000 BC. We
suggest wild artichokes (the kind with thorned leaves) and real
unfiltered, fresh, extra-virgin olive oil such as that sold by
Titone (near Trapani in western Sicily). Fava beans are a healthy
food. However, people who suffer from the rare but potentially fatal
condition called "favism" (hemolytic anemia or G6PD deficiency) should
not consume fava beans, which may also affect individuals suffering
from certain forms of thalassemia. This recipe serves 6-10 and may
also be used as a condiment (sauce) for pasta.
Ingredients: Two pounds fresh fava beans, one pound artichoke hearts
and tender leaves, one-half pound fresh peas, six tablespoons raw,
unfiltered extra-virgin olive oil, salt.
Preparation: Chop up hearts and tender (edible) leaves of artichokes.
Separate the beans and peas from their pods. Boil the artichokes for
five minutes before adding the fava beans and peas, then boil the
complete mixture for another fifteen minutes or until
well-cooked and tender, and perhaps even slightly mushy. Strain the
ingredients, sprinkle with olive oil and salt to taste.
Greek Fava Beans with Marinated Artichoke Hearts and Olives
A tasty Greek meze (appetizer) dish with succulent kalamata olives,
tender fava beans and marinated artichoke hearts.
11/2 cups frozen fava beans (broad beans)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/2 clove garlic—minced (crushed)
16 kalamata olives
2 jarred marinated artichoke hearts—quartered
2 teaspoons finely chopped flat-leaf parsley
Freshly ground black pepper
COOK the fava beans in rapidly boiling water for 4 minutes, then
rinse under cold water.
REMOVE the leathery outer skin from the fava beans and discard.
MIX together the olive oil, lemon juice, garlic and sea salt in
a small bowl. MIX together the shelled fava
beans, artichoke hearts and olives in a bowl then place equal
amounts in the middle of two plates. DRIZZLE with the olive oil and
lemon juice dressing, and top with the chopped flat-leaf parsley and
a little freshly cracked black pepper