Sunday, October 28, 2012

Grammie Vee's Never Fail Pie Crust

I tried a lot of pie crust recipes with total failure until my oldest daughter taught me to make this crust.  I have been making it for years now. The nutrition facts were made at Calorie Count!

Grammie Vee's Never Fail Pie Crust
makes three 2 crust pies


2 Cups Shortening (I use butter)
5 cups Flour
1 Egg
1 Tsp Salt
Scant Cup of Milk


Combine Shortening and flour until cornmeal consistency.

Break egg in a 1 cup measure. Beat egg slightly with a fork. Add salt.

Add enough milk to make one cup and mix with fork to dissolve salt.

Slowly add the liquid mixture to the flour/shortening mixture.

Mix gently with fork until fully incorporated/

Form into a ball and let rest for 1/2 an hour.

Divide into six sections and roll for the pie.


This crust freezes well if you only make one or two pies.

Saturday, October 27, 2012

Betty's Stir & Roll Pie Crust

This is an old recipe (1955 Life Magazine). Betty used to make this for her family - her son Mike remembers how fantastic the crust was and suggested it be shared on CC Palate. Today’s flour does not necessarily need sifting to get all the bits of mill stone and other impurities, nor does it need refining for texture. Lightly fluff up the flour with a wooden spoon or whisk to aerate – easy if you store your flour in a wide mouth container. Then keep a light hand with a spoon while adding flour to the measuring cup and level with a flat knife. If you like to sift, then do so! It won't hurt this delicious crust.

The nutrition facts were made at Calorie Count!

Original Recipe from 1955 Life Magazine
Betty’s Stir & Roll Pie Crust


2 cups sifted (if you want) all-purpose flour
1 t of baking powder
1 t salt
1/2 cup vegetable oil (the original said use Wesson Oil)
1/4 cup cold milk
cooking spray


Mix the dry ingredients together flour, salt and baking powder.  

Measure the liquids - oil and milk by pouring them into another container without stirring it (a two cup Pyrex measuring cup would be perfect).  Make a well in the flour.  Pour the liquid in all at once and stir gently with a fork only until most of the flour is moistened. Do not over stir.

For a two-crust pie or two pie shells:  cut dough in half.  Press each half into a ball.

Place the halves between two pieces of wax paper and roll out one ball with a rolling pin. Keep the dough between wax paper to keep it from sticking to your rolling pin. Hold the pie pan over the rolled out dough to make sure it is big enough. You want the dough to be larger than the pan by about ½-1 inch all around. Don't get ridiculous about it, you just need some hanging over the edge for "fluting".

Spray the pie pan with cooking spray.

Carefully peel off the top wax paper (the dough is a bit sticky compared to dough made with shortening).  Flip it over onto the pie pan and remove the bottom piece of wax paper.  Press down lightly to shape to the pan. Don't fuss the tears and thin spots - the dough is moist and easily amended with a bit taken from the overhanging edges.

Add filling of your choice. 

Roll out the other crust. Apply to the top and crimp edges to seal with your fingers – create “ridges” of dough that poke up between your fingers. Make a few slices with a sharp knife in the top crust to allow the steam to escape during baking. Place strips of aluminum foil over the fluted edge to prevent over browning.

A fun thing to do is to cut shapes such as leaves (see the pic from Life Magazine) out of the second crust and apply them artistically to the top of the filling. If you do that, just crimp the bottom crust. No need to slice for steam vents.

Bake according to your pie filling directions.

Mrs. Corbett’s Crustless Pumpkin Pie

Most crustless pies call for flour, but Mrs Corbett says it is not at all necessary. So, save those carbs and flour calories with this delightful pie, modified from this recipe. The nutrition facts were made at Calorie Count!

Mrs. Corbett’s Crustless Pumpkin Pie

Topping Ingredients:

¼ cup packed brown sugar
¼ cup quick-cooking oats
1 tablespoon margarine, softened

Pie Ingredients:

1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free egg product
½ cup granulated sugar
1 ½ teaspoons pumpkin pie spice
¾ teaspoon baking powder
1/8 teaspoon salt


Preheat oven to 350ºF. Spray 10-inch pie plate with cooking spray.

To make the topping  mix brown sugar, oats and margarine in a small bowl.

In blender or food processor, place remaining ingredients.

Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes.

Refrigerate until chilled, about 4 hours.

Dear Abby's Famous Pecan Pie

Here's the pecan pie recipe.  It was given to me by my mom, who cut it from her newspaper - I think in 1997.  The headline read, "Abby forks over recipe for her Famous Pecan Pie! This recipe is included in the "Dear Abby's Favorite Recipes" booklet. The nutrition facts were made at Calorie Count!

Abby's Famous Pecan Pie
by Abigail Van Buren


9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
½ teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves


Heat oven to 350 degrees F.

In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake at 350 degrees F. for 45 to 50 minutes or until center is set.  (Toothpick inserted in center will come out clean when pie is “done.”)

Allow to cool.

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

You can top it with a bit of whipped cream, but even plain – nothing tops this!

Serves:  8 to 10.

Dad's Cheese Apple Pie

What made this so good was that my dad wasn't too accurate with measuring, so there was always extra cheese (and use extra-old or sharp cheddar, not those lame low fat or imitation cheddars). Plus his crust was always VERY thick, which really gave the cheese its punch. I've never been an apple pie fan, but I ALWAYS requested this!  - Marg

Add caption
The surprising nutrition facts were created at Calorie Count

Dad's Cheese Apple Pie

For pastry:

3/4 cup grated cheddar, fairly well packed

3 T shortening

3/4 cup flour

1/4 tsp salt

2 T cold water

For filling:

3 apples, pared, cored and sliced

1/4 tsp cinnamon

2/3 cup brown sugar

For topping:

3/4 cup flour

1/4 cup brown sugar

1/4 cup grated cheddar

3 T cold firm butter

Pastry:  Cream together cheese and shortening, then cut in flour and salt until dough resembles coarse meal.  Drizzle in water and toss with a fork.  Press into a ball and roll out on floured cloth to fit a shallow pie plate and make a high fluted edge.

Filling: Combine filling ingredients and fill pie crust.

Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is the size of peas.  Spread topping over apples and make smooth by pressing with palms.

Bake: at 375 for 45 minutes.

Thursday, October 25, 2012

Sharpshootinstar’s Butter Pie

Butter Pie was introduced to me about six years ago and it is one of my favorites.  You may also know it as Chess Pie or Hoosier Cream Pie.  It's simple and simply delicious. The nutrition facts were made at Calorie Count!

Sharpshootinstar’s Butter Pie


1 (9 inch) unbaked pie shell
1/2 cup butter, softened
2 cups sugar
1 tsp vanilla extract
4 eggs
1 tablespoon cornmeal
1 tablespoon white vinegar
1/4 cup evaporated milk


Preheat oven to 425 Fahrenheit.

Use a mixer to blend the butter, sugar and vanilla together until creamy.

With a spoon or with the mixer on low, stir the eggs into the butter mixture. Next add the cornmeal, evaporated milk and vinegar, and stir till smooth.

Pour into the unbaked pie shell.

Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees and continue to bake for about 35-40 minutes or until set (a knife can be inserted in the middle and pull out clean).

Allow to cool and serve with berries and/or whipped cream.


I have made this using flour instead of cornmeal, and have left out the vinegar on more than one occasion, and the result is still yummy pie.  Enjoy!

To make this pie extra special,make it while this group sings. Then have another cup of tea and a butter pie with Uncle Albert...

Monday, October 22, 2012

Sewchick676’s Butternut Squash Soup

The nutrition facts for this nourishing, very low calorie, and absolutely delicious soup were created at Calorie Count!

Sewchick676’s Butternut Squash Soup


1 butternut squash
4-6 cups water
1 red bell pepper, sliced
1 purple onion, thinly sliced
1 cup shredded carrots
2 cups yellow squash or zucchini or combination, sliced
2-3 ears fresh corn kernels cut off the cob
½ t salt
½ t black pepper

Optional ingredients in 1 cup quantities:

Broccoli, cauliflower, spinach, kale, or garbanzo beans

Optional Ingredient Hint:

Make the optional ingredients easy and purchase what you need at a salad bar!


Wash the outer skin of the butternut squash and remove any stickers. Pierce 2 or 3 times with a fork and place in crockpot on low for 4 - 6 hrs. Remove lid to allow squash to finish cooking.

Remove carefully and cut open to remove seeds and discard the seeds. Scoop the pulp from skin and place in blender with 4-6 cups of water. Pulse to purée, adding more liquid until the broth has the consistency of thin batter. (you can also peel squash and boil on stovetop til tender then purée with blender stick in pot. Be careful for splatters!)

Once broth is ready, add red bell pepper, purple onion, shredded carrots, squashes, corn kernels, and your choice of the optional ingredients (it all depends on how full your pot is getting!). Season the soup with salt and black pepper (use more or less salt and pepper to suit your taste).

Simmer on the stovetop for approximately 30 minutes - you don't want to overcook veggies to mush. Adjust seasonings and serve with fresh bread for a yummy meatless dinner! Experiment with the veggies you use...or have on hand.

Freezes beautifully! 

Sunday, October 7, 2012

Pinot Grigio Braised Leeks

The nutrition facts for this delicious side dish were created at Calorie Count! The servings are extra large because that is the way we eat it. Nutrition facts do not take into consideration that the alcohol evaporates and thus the C- nutrition grade. But, we know better. Enjoy.

Pinot Grigio Braised Leeks

4 large leeks
3 T unsalted butter or olive oil
3 garlic clove, minced
1 teaspoon dried thyme
¼ - 1/2 t white pepper
1 t sugar
1 bay leaf
1 cup Pinot Grigio or other non-sweet white wine (or vegetable stock with 1 T cider vinegar)
2 T parsley, chopped

Rinse the leeks to remove external dirt. Slice off the roots. There is about two inches or so of light green above the white bulb and that is fine to eat. Do not eat the dark green stalk. Cut off the dark part of the stalk and remove it hence to the compost bin.

Slice lengthwise and discard outer layer. Slice each half leek lengthwise in the middle (you have just quartered each leek lengthwise). Cut into half inch chunks (see below pic). Add to a bowl of cool water and swish about. Drain in a fine mesh colander and repeat until the dirt is removed. Drain thoroughly and pat with a paper towel to dry.

Heat a large sauté pan over medium high heat. Add butter. When it is melting and bubbly, add the leeks. Stir to coat the chunks with butter. Reduce the heat to medium. Sauté for about five minutes, stir every now and then. After three minutes, add the garlic and stir to release the beautiful aroma.
Sprinkle with thyme, white pepper, sugar, and add the bay leaf. Stir.

Add wine (or stock with cider vinegar) and bring to a simmer. Reduce heat to medium low and braise, covered, for 10-12 minutes or until the leeks are tender and the sauce has reduced.

Remove the bay leaf. Taste and adjust with more pepper and if you use it salt. Sprinkle with parsley and serve. If you are using stock and cider vinegar you may want to add another splash of vinegar to finish the flavors. If there is too much liquid, raise the heat to achieve a vigorous simmer, uncovered, for a few minutes to reduce the sauce. Stir frequently. You don't need all the liquid to evaporate, just a goodly bit of it. The leeks should still be quite juicy.

Thursday, October 4, 2012

Sheila’s Beer Battered Fried Chicken

The nutrition facts for this delicious treat were created at Calorie Count! Calories of oil remaining were estimated. The secret to minimal oil absorption in frying is making sure the oil is very hot before the first piece goes in.

fried chicken strips served with breakfast!
Sheila’s Beer Battered Fried Chicken Strips


3 large boneless/ skinless chicken breasts (sliced into thick strips or buy already sliced chicken tenders)
3/4 cup cornstarch
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. garlic, minced
½ tsp. fresh rosemary, minced
1/4 tsp. cayenne
1 cup beer
1 egg, slightly beaten
Vegetable oil for frying*


Preheat the oil in your fryer to 350 degrees (or medium high over a burner).  *You need enough oil to submerge the chicken so that the fry takes place quickly and minimizes the amount of oil absorbed.

In a medium bowl, stir together cornstarch, flour, baking powder, salt, pepper, garlic, rosemary, and cayenne.

Mix in the beer and egg and stir until smooth.

Dredge chicken through the batter and carefully place in the oil – a few pieces at a time, do not crowd. 

Fry for 5-6 minutes or until golden brown. 

Remove and place on a paper towel-lined platter to cool a bit before serving.

The batter is great for onion rings too!