Saturday, June 20, 2015


This is a delicious pie, served cold and is perfect for your upcoming holiday gathering after being out in the sunshine all day!

A lot of people think making cream pies is isn't.  And this one you don't have to make meringue for it, so it couldn't be easier.  Just make sure once you start cooking the custard that you stir it constantly so as not to scorch it.

TIP:  I like to use a candy thermometer when making cream pies.  Attach to the side of your saucepan and make sure the tip of the thermometer does not touch the bottom of your pan.  When it reaches 234 degrees Farenheit (soft ball stage) you can be assured that your pie will set up and slice perfectly.


Aunt Betty’s Kitchen
June 20, 2015

1 cup granulated sugar
6 Tbs. cornstarch
1 cup milk
6 egg yolks, slightly beaten
¼ cup butter or margarine
2 Tbs. grated lemon peel
½ cup lemon juice
½ cup sour cream
1 cup whipping cream or 2 cups whipped topping
1 9-inch pie shell, baked & cooled

In heavy 3-quart saucepan, combine sugar and cornstarch. Stir in milk until smooth.  Cook and stir constantly over medium heat until thickened and bubbly, scraping sides and bottom to prevent scorching.  Reduce heat; cook and stir 2 minutes more.  Remove from heat.  Gradually stir in about a ½ to 1 cup of hot filling into egg yolks to temper the eggs; return all to saucepan and bring to gentle boil.  Cook & stir constantly for another 2 minutes.  Remove from heat. Stir in butter and lemon peel. Add lemon juice.  Cool mixture to room temperature.  Fold in sour cream and whipped cream. Pour into prepared pastry shell and chill at least one hour before cutting.

Friday, June 19, 2015


This recipe is great for using up summer's bounty of zucchini and peppers from your garden. I promise you it is NOT hot.  We love any kind of hot pepper jelly and jam around our house.  Try it as a snack with cream cheese & crackers or served with toast or hot biscuits!

Aunt Betty’s Kitchen
June 19, 2015

YIELD:  4 pints

*wear gloves when stemming/seeding peppers*

2 fresh habanero peppers, stems & seeds removed
5 fresh jalapenos, stems and seeds removed
5 cups seeded & cubed zucchini
1-1/2 cups distilled white vinegar
7 cups granulated sugar
6 fluid ounces of Certo liquid pectin

NOTE:  The habanero peppers add a bite to the jam, but the sugar counteracts the heat of the peppers overall. In my estimation, any jalapeno jelly without a touch of habanero isn’t worth the effort. But remember, I was weaned on hot peppers. I suppose if you are really wimpy you can cut the amount of habaneros to 1.  I promise the jam is not too hot.

Place peppers, zucchini and vinegar in food processor and process until smooth.

Combine with sugar in a large, heavy bottomed pot, preferably stainless steel, but use what you have.  Bring to the boil and simmer 25 minutes, stirring quite frequently to prevent scorching.

Add liquid pectin and bring to full rolling boil for 1 full minute.  *A full rolling boil is a boil you cannot stir down.  Start timing once it reaches full boil.

Ladle into sterile pint or half-pint jars, wipe rims. Attach lids and rings.  Process 10 minutes in hot water bath.  Water should cover jars by at least 1”.

Remove and cool. Do not re-tighten rings once out of the canner.

Jam should set up within a few days.