My Mother Myself

My mother, Jo, and I have this really bad habit of tearing recipes and cooking tips from magazines and neatly organizing them in notebooks. We have actually made some of those recipes. That would probably account for about 1%. All the others we would really, really like to make. Yesterday she gave me one of her notebooks. To say the least - I was thrilled. As I ran thru the notebook I decided I would post some of them here for the next year (or so . . . ) and a few of mine. Some of them are oldies from family. Some will have no reference. Let's see how this goes . . . . .

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Monday, March 11, 2013

Lemon Pie

I think this is Mamo's Lemon Pie . . . 
my favorite right behind Coconut Cake






Mix 1/4 cup cornstarch with one cup of sugar and 1/8 t salt into medium saucepan.
Mix 4 large egg yolks with 2 cups of milk and 1/3 cup of lemon juice and add to saucepan over medium heat. 
Bring to a boil and stir constantly - about one minute.
Remove from heat to add 3 T butter, 1 t grated lemon rind and 1/2 t vanilla extract. Stir til smooth. 
Pour into lightly browned pie crust. Cover with plastic wrap.

If you want to use meringue spread onto pie while still warm and bake at 325 degrees for abut 20 minutes or until golden brown. 
We liked ours plain.


Mamo made her crust from scratch, of course. This is what I do (Source:Popsugar)
To Make in a Food Processor:
  1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs, with some larger pieces remaining, about 10 seconds.
  2. With the machine running, add about half of the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  3. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum 1 hour (this time increment allows for the water to fully hydrate the dough, making for a more cohesive product that's easier to roll out).
Makes 2 pie dough rounds, or enough for one double-crust pie or two single-crust pies.

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