LUSCIOUS LEMON PIE

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 hard...it 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.

Enjoy!

LUSCIOUS LEMON PIE

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.

JALAPENO-HABANERO JAM WITH A TWIST

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!


JALAPENO-HABANERO JAM WITH A TWIST

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.

The Garden's Summer Bounty

The bounty of our summer garden is in full swing with lots of squash and zucchini coming into my kitchen right now  I'm giving away lots, since there are just the two of us,  but saving and preserving a bunch as well. The tomatoes, beans and all the rest are not far behind, and the canning will be in full swing in a couple of weeks.  So in the spirit of sharing and giving, I thought I'd share my favorite Zucchini Bread recipe with you all. It is super moist and delicious, with or without nuts.  Excellent warm out of the oven with a dollop of cream or vanilla ice cream. I just pulled two more loaves out of the oven, and my kitchen smells divine! I hope you will make some for your family!

Southern Zucchini Nut Bread

Preheat oven to 325 degrees F.
Grease & flour two 8-inch loaf pans

3 C all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 tsp ground nutmeg

(Sift all dry ingredients together in separate bowl and set aside)

3 eggs
1 C vegetable oil
2-1/4 C granulated sugar
3 tsp vanilla extract (or kick it up a notch with 1-1/2 tsp almond extract)
2 C grated zucchini (about 1 medium zuke)
1 C chopped nuts (excellent with pecans or walnuts)

Beat eggs, oil, vanilla and sugar in large mixing bowl until well combined.  Gradually beat in dry ingredients. Batter will become fairly stiff and you might need to finish incorporating by hand.  Fold in grated zucchini and nuts.

Divide equally into the two prepared pans.

Bake 40-60 minutes on center oven rack in preheated oven until toothpick tests clean.  Cool in pans for 20 minutes, then turn out onto wire rack to cool completely.

Make a pot of coffee or pour yourself a glass of milk and dive in.

*If you want to elevate them for giving, mix up a lemon buttercream icing and drizzle or pipe across the top of each loaf. To do this, you need 1 box of powdered sugar, 1 stick of margarine, softened; 2 Tbs milk, 2 tsp (+/-) lemon juice.

Beat margarine and powdered sugar together, adding lemon juice one tsp at a time and milk 1 Tbs at a time until you get the consistency you want.  Put into pastry bag with piping tip and decorate as desired.  Or you can put into a zip style freezer bag, snip a teeny hole in the corner and pipe on that way.  Garnish with lemon zest.  You can freeze any remaining icing for about 1 month.

Easy Weeknight Ham and Pea Salad

 Are you stumped and looking for something easy but nutritious to feed your family on a weeknight?  Tired of the same old boring things?  Need something super-speedy? This could be your answer!

I love this salad. It is very versatile and can be adapted to what you have on hand in a flash.

We prefer red onion, but as you can see from the photograph, I only had some sweet yellow onion to use this time. No big deal. You could substitute scallions / fresh green onion.  Or leave it out entirely.

Don't like tomatoes?  No problem, leave them out.  Maybe substitute some sweet corn, or bell pepper.  Toss in some fresh mushrooms if you have them.

Lettuce. Always a hot topic.  I have gotten to where I never buy iceberg lettuce anymore. It has no nutritional value whatsoever. I prefer Bib lettuce,  but it is so costly and not readily available in my rural supermarket.  So, I opt for green leafy lettuce or romaine. Both are flavorful and delicious.

Now let's talk peas - English peas.  You either love peas or you hate them.  We like peas.  Fresh peas. Frozen peas. Canned peas.  Split peas.  We are a pea-eatin' family.  This salad uses frozen peas.  You have fresh?  Lucky you!  Use them.  Only have canned?  Pop in the fridge for about 30 minutes to chill them down before using in the salad.

Dressing.  I have tried a multitude of dressings on this salad.  Primary we use good ole Miracle Whip salad dressing.  But it is equally delicious with Buttermilk Ranch or Bleu Cheese or even Creamy Vidalia.  Lighten it up by omitting the Miracle Whip and use oil and vinegar (EVOO, of course) or experiment with the dressing of your choice.

The ham.  I had frozen a big slice of hickory smoked ham.  I thawed it, and cut it into bite sized chunks about a half inch, more or less.  Have some of that presliced ham?  Use that.  Or julienne (super thin slice) some ham luncheon meat in a pinch.  Any ole kind of ham is good.  A country ham is fabulous.  Use what you have on hand.

So give it a shot.  You will love the ease of preparation and the versatility of this simple fare.  Serve it up with some toasted french bread or split hoagie rolls. And if you have a big crowd comin' or unexpected company, this recipe can be sized up to feed any group!  Lip smackin' good.

EASY WEEKNIGHT HAM & PEA SALAD

1-1/2 to 2 cups (+/-) diced ham (bite size pieces)
1 head of green leafy lettuce, torn into bite sized pieces
1/2 red onion, sliced round then cut in half, separate
1 tomato (+/-)  diced
1/2 bag of frozen english peas, thawed under cold running water & drained
1/2 cup Miracle Whip salad dressing (or dressing of your choice)
Optional ingredients:  Bell pepper, fresh mushrooms, fresh sweet corn

Combine all salad ingredients in large salad bowl.  Toss lightly.  Add dressing and toss well to coat.

Serve immediately.

Start to finish -- about 10-15 minutes, depending on how long it takes you to cut up a tomato & the lettuce.

Enjoy!

~~Aunt Betty

CAJUN OKRA GUMBO

What could be better on a chilly evening than a big ole pot of Cajun Style Okra Gumbo?  Nothing in my mind.  This pot simmered several hours and was delicious, except I got a teensy bit carried away with the cayenne pepper.  Even for us.  I didn't measure.  I did change up my usual recipe a bit since I was fortunate enough to have some Boudin links on hand.  If you don't know about Boudin, you are missing out on some great eating. It is a pork sausage, prepared in the cajun way with the holy trinity, rice and spices.  Lip smackin' good.  I particularly like Zummo's brand (out of Beaumont, Texas).

I usually start with a basic roux, but tonight I just didn't take the time to do it.  I just started putting in all the ingredients and it naturally gets thick on its own without making a roux.  A true Cajun would say you cannot make a good gumbo without a good roux, but I beg to differ.  Clearly I am not Cajun, nor do I have Acadian roots, but I know good gumbo when I eat it.

I hope you'll try a big ole pot for you and your family.  Remember, sometimes I guess at the measurements. I never measure anything for this dish.  Until it looks right, or until you think it is enough....... now that's just about right!

OKRA GUMBO

2 pounds lean ground hamburger (or 1 pound HB & 1 pound bulk pork sausage)
1 large onion, diced
4 ribs celery, diced
1 large bell pepper, diced
3-4 cloves garlic, minced
1 can Rotel, heat of your choice
1 can tomato sauce
2 cans of water (use the Rotel can)
2 packages of frozen cut okra (about 1.5 pounds, more or less... we like more)
   *use fresh from the garden if you have it.
1 tsp ground cumin
1 Tbs paprika
1 tsp Italian seasoning blend
2 Tbs onion powder
1 tsp ground black pepper
1 tsp salt
1 tsp gumbo file' (ground sassafras leaves)
6-8 shakes Tabasco
1 Tbs. cajun seasoning (I use Slap Yo Momma or Tony Chachere's)*
    (I find Tony's to be very salty, so use sparingly IF you add additional salt)
1/4 tsp cayenne pepper (more or less)

ALTERNATE ADD-INS:
Boudin; Smoked Sausage; Chicken; Shrimp; Crab; Oysters

Brown your meat. Add in the onions, celery & bell pepper.  Saute until onions are translucent.  Add garlic and remaining spices, stir around.  Add Rotel, tomato sauce and water and remaining spices.  If it looks a little too thick, add a little more water.  You want it to be thick, but so thick that it sticks.  Let it simmer for about 30-45 minutes, checking periodically. You  might need to add a bit of water from time to time.  Now is the time you should put in any add-ins like boudin, sausage, chicken or crab.  If you add shrimp or oysters, add those about 5 minutes before you are ready to serve. They are ready as soon as they are hot.  Cook another 30 minutes.  (final add ins -- fish, if you choose).

Make sure your rice is ready.  Oh yeah, did I tell you to make rice?  20 minutes in the microwave or 20 minutes on the stove top.  Or Minute Rice. Whatever you do.

If the seafood is ready, serve it up over rice.  Top with a little more File' and some more Tabasco if you like.
Cornbread or crackers is always good.  If you have wimpy folks, serve with a big glass of milk to cool them off.

Enjoy.

Aunt Betty's Best Brown Sugar & Pecan Topped Sweet Potatoes

Yes, I know the holidays loom close. Closer than I would like.  And yes, I am behind on posting and keeping  you all up to date and filled with new and exciting recipes.  Problem is, my family really doesn't want "new and exciting" this time of year. They want all the tried-and-true comfort foods I have prepared for decades.  I get tired of making the same old thing, but I suppose I look forward to them as well.  Eating those comfort foods brings back many fond memories of my own childhood and young adulthood, of special times with my grandparents, extended family and favorite foods galore.  Yes, I do look forward to them and if you could see the smile on my face right now, you'd understand.

So today I share with  you one of my 'tried-and-true' favorites.  A must at our Thanksgiving table, near or far.  I hope you enjoy.

AUNT BETTY'S BEST BROWN SUGAR & PECAN TOPPED SWEET POTATOES

3 cups cooked, mashed sweet potatoes
3/4 stick margarine
1/2 cup milk (or evaporated milk)
2 eggs
1 cup sugar
1 tsp vanilla

Topping:
1/2 cup chopped pecans
1 cup brown sugar, packed
1/3 cup all purpose flour
1/4 stick margarine

Combine first 6 ingredients and place in a greased baking dish.  Blend together the topping ingredients and sprinkle on top of the potato mixture.  Pat down slightly with the back of a spoon or spatula.  Bake in a 350 degree oven for 45 minutes.

For a little extra somep'n-somep'n, about 2 Tbs maple syrup added to the potato mixture and some drizzled on top really enhances the flavors!

TILAPIA VERACRUZ

Tilapia Veracruz

I was inspired by a recipe in my Cooking Club of America magazine, and made this winner of a dish with a spicy flair, reminiscent of the food in Veracruz, Mexico. Start to finish is less than 30 minutes. Even the hubs gave it two thumbs up. I served it with some wild & long grain rice and a mixed stir-fry medly of vegetables.  And it has been so hot here in north Texas I want in/out of the kitchen as quickly as possible.  

2 tilapia fillets (about 6 oz) or any other fish such as halibut, cod, haddock (crappie or catfish would be good too)

Tilapia Veracruz - Aunt Betty's Kitchen, Sept 2013

1/8 tsp sea salt
1/2 tsp black pepper, divided use
1 can Rotel tomatoes with green chiles, drained (hot or mild); or plain diced tomatoes, drained
1/2 tsp granulated sugar
2 Tbs diced green salad olives
2 Tbs olive oil
1 jalapeno, seeded, deveined & minced (omit if using hot rotel)
2 medium garlic cloves, minced or a heaping tsp of the pre-minced stuff
1/4 tsp ground cumin
2 Tbs chopped fresh cilantro

Preheat oven to 450 degrees. Coat an 8" square baking dish or pan with cooking spray. Lightly sprinkle fish with the the salt and 1/2 of the black pepper. Set aside.

Combine tomatoes, sugar, olives, olive oil, jalapeno, garlic and cumin in a small bowl. Add remaining black pepper and a teeny pinch of salt, if desired (I though it was already salty enough w/ olives). Pour half into the bottom of prepared pan. Add fish fillets. Pour remaining tomato mixture over the fish.

Bake in preheated oven 12-14 minutes or until fish just begins to flake. Sprinkle with chopped cilantro for serving and a wedge or two of fresh lime or lemon.

NOTES: *You could also substitute 1-1/2 C fresh halved grape/cherry tomatoes for canned tomatoes or just add some. I added the sugar to help combat the high acidity of the tomatoes.