Need a recipe for butter milk pie and peach cobbler ?!
1 cup buttermilk
4 eggs
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups sugar
2 tablespoons flour
1 pinch salt
PIE CRUST
1 cup flour
1/4 teaspoon salt
1/3 cup vegetable shortening plus-
1 tablespoon vegetable shortening
2 tablespoons (maybe 3) cold water
TOPPING
1 cup pie filling or fresh berries
2 cups whipped cream
For Crust:
Mix flour and salt in a small bowl. Cut in shortening with fork until crumbs are coarse. Add cold water until it forms a ball. Then press dough into a pie pan.
For Filling:
In a large mixing bowl mix eggs well. Add all other ingredients and mix. Pour filling into the uncooked pie shell. Bake at 400 for 10 minutes then turn it down to 350 for another 50-60 minutes. (Until only the very middle giggles a little.)
Top with berries and whipped cream if desired.
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Answers: PIE FILLING
1 cup buttermilk
4 eggs
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups sugar
2 tablespoons flour
1 pinch salt
PIE CRUST
1 cup flour
1/4 teaspoon salt
1/3 cup vegetable shortening plus-
1 tablespoon vegetable shortening
2 tablespoons (maybe 3) cold water
TOPPING
1 cup pie filling or fresh berries
2 cups whipped cream
For Crust:
Mix flour and salt in a small bowl. Cut in shortening with fork until crumbs are coarse. Add cold water until it forms a ball. Then press dough into a pie pan.
For Filling:
In a large mixing bowl mix eggs well. Add all other ingredients and mix. Pour filling into the uncooked pie shell. Bake at 400 for 10 minutes then turn it down to 350 for another 50-60 minutes. (Until only the very middle giggles a little.)
Top with berries and whipped cream if desired.
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
No, I'm good without one.
BUTTERMILK PIE
1/2 c butter, softened
1 c sugar
3 tbsp flour, rounded
3 eggs, beaten
1 1/2 c buttermilk
1 tsp vanilla
dash of nutmeg
prepared graham cracker crust
Preheat oven to 350 degrees.
Add sugar to butter, cream together well. Add flour and eggs, beat well. Stir in buttermilk, vanilla and dash of nutmeg.
Pour into graham cracker crust and bake for 45-50 minutes or until tootpick inserted in center comes out clean.
BEST PEACH COBBLER EVER
1 stick butter
1 1/2 cup sugar
1 cup flour
1 1/2 tsp baking powder
3/4 cup milk
1 can (30oz) sliced peaches in corn syrup
1 tbs cinnamon
Preheat oven to 350F. Melt butter in 9x13 casserole dish. Separate half cup sugar and all cinnamon; and separate out the peaches from the corn syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk and corn syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of the peaches. Mix cinnamon and 1/2 cup sugar; sprinkle over top of mixture.
Bake at 350 45 min for 1hr or until top crust is golden brown.
http://southernfood.about.com/od/chesspi...
that is for about.com you can also go to allrecipies.com
Buttermilk Pie
INGREDIENTS:
1 pie shell, unbaked, 9-inch
3 eggs, separated
1 cup sugar
1 Tbs. butter
1/4 cup flour
2 cups buttermilk
1/4 tsp. grated lemon peel
2 Tbs. lemon juice
Meringue made with the 3 egg whites from above
PREPARATION:
Preheat oven to 425°. Beat yolks, adding sugar gradually. Cut butter into flour; add buttermilk, lemon peel and juice. Gently stir in beaten egg yolk mixture. Pour into prepared pie shell. Bake 10 minutes; reduce temperature to 350°, and bake 20 to 25 minutes longer. Cool completely before topping with meringue.
Pile meringue lightly over cooled filling, and bake at 350 degrees 12 to 15 minutes
A buttermilk pie with lemon and eggs, shared on our forum.
INGREDIENTS:
1 pie shell, unbaked, 9-inch
3 eggs, separated
1 cup sugar
1 Tbs. butter
1/4 cup flour
2 cups buttermilk
1/4 tsp. grated lemon peel
2 Tbs. lemon juice
Meringue made with the 3 egg whites from above
PREPARATION:
Preheat oven to 425°. Beat yolks, adding sugar gradually. Cut butter into flour; add buttermilk, lemon peel and juice. Gently stir in beaten egg yolk mixture. Pour into prepared pie shell. Bake 10 minutes; reduce temperature to 350°, and bake 20 to 25 minutes longer.
I hope you enjoy it.
Peach Cobbler
Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.