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Sunday, January 13, 2013

Buttermilk Pie serves up sweet memories of my uncle

I share this recipe with you, in memory of my uncle Lee Roy Poe. How much I enjoyed baking "Uncle" this Buttermilk Pie. Each visit when he and my sweeter-than-sugar Aunt Helen came to Michigan from Arkansas, I would make him this pie. I don't remember exactly when I started making it for him, it seems like something that I've always done and always enjoyed doing.

Uncle had a heart of gold and was one of the kindest men I've ever known. He always made sure to tell me how much he loved my Buttermilk Pie. It was always good, and just right according to him. I guess it could of been that he really thought it was that good or the fact that he would never say otherwise. I know that my aunt made this pie just as well and if not better than I did. Although if you asked her, I'm sure she would say otherwise. Uncle wasn't the only one with a heart of gold.

I think for me, it became more about doing something special for someone I cared so much about. My uncle was the kind of person that made everyone feel special. He was a joy to be around - his smile always showed how happy he was to see you.

I'll continue to make this pie for family, and each time it will serve up those sweet memories of Uncle Lee Roy.

It's the little things in life that mean the world. Make a difference in someone's life and show them how much you appreciate the little things they do.

For you Uncle Lee Roy. The world is a better place because of you.

Buttermilk Pie
Buttermilk Pie

Ingredients
1/2 cup butter (room temperature)
1 1/3 cup sugar
3 eggs separated
3 tablespoon flour
1 1/2 cup buttermilk
1 tablespoon lemon juice
pinch salt
1 pie shell

Directions
Cream butter and sugar in medium mixing bowl. Add egg yolks one at a time while mixing.
Beat in flour and buttermilk.
Add lemon juice and salt. Mix well.
Set aside.
In another mixing bowl, beat egg whites until stiff.
Fold into filling mixture.
Immediately pour into pie shell.
Bake on middle rack in 325 degree preheated oven for about an hour or until top browns.

In loving memory of Lee Roy Poe
Feb 10, 1924-Dec. 26, 2012
Sadly missed - Forever loved


Tuesday, January 1, 2013

Feature Recipe: Bananas and Cream Pound Cake

Photos by Vicki Arsenault/Family: A Recipe for Life
A light, sweet blend of vanilla and cream on a bed of freshly sliced bananas top this buttery wholesome pound cake. There's something about the pairing of all of these ingredients together and coming up with a perfect ending to any meal.

While flipping through one of my favorite food magazines - Taste of Home - this recipe quickly grabbed my eye. My taste buds were telling me this was going on my list of desserts for the holiday.

I prepared this dessert on Christmas Day and took it to the annual family gathering of 30 to 40 people - where there's never a shortage of desserts.

There's always the desserts that everyone counts on each holiday. The one's that become synonymous with certain people. The dessert's that if you can't find, you know exactly who to go to and ask, where is it?

I've never been one of them. I've always been one that wants to experiment, try out something new on the family and wait for the feedback. Well the feedback was good on this one.

Definitely a recipe to hang on to and make again and again.
Make it for yourself. And please, I'd love to hear your thoughts.


Bananas and Cream Pound Cake

Pound cake ready to bake

Ingredients



  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon McCormick Pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup buttermilk

  • 40 120 \
    Pound cake sliced and layered
    Layers

  • 2 cups 2% milk
  • 1 package (3.4 ounces) Jell-O brand instant French vanilla pudding mix
  • 1 package (8 ounces) Philadelphia cream cheese, softened
  • 1/2 cup Eagle Brand sweetened condensed milk
  • 1 package (12 ounces) frozen Cool Whip whipped topping, thawed, divided
  • 5 medium ripe bananas
  • Mixing pudding with cream

     

     

     


    Directions


    • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating after each addition just until combined. 
    •  Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
    • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
    • Spreading cream mixture over prepared pound cake and sliced bananas
    • Cut cake into eight slices; arrange on bottom of an ungreased 13-in. x 9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping. Yield: 15 servings.

    Bananas and Cream Pound Cake