Spiffing y'all up, one typo at a time
Hey, y’all! I hope you’re all headed wherever it is you most like to be on Thanksgiving.
On this Thanksgiving Eve, I thought I’d share with y’all what my Thanksgiving looks like. While this isn’t a cooking blog, it IS a decidedly Southern one. (Hi to all my Canadian, Filipino, Italian, and other non-U.S. readers! Y’all just bear with me, OK?)
Lane Family Thanksgiving Menu
Turkey AND Ham
Dressing: NOT stuffing. We Southerners prefer not to shove our food into critters before eating it. Real cornbread dressing. No oysters. No chestnuts. No Italian sausage or whatever other things Yankees put in their stuffing to make it edible, bless their hearts. (Hugs to all my Yankee friends out there!)
Broccoli Rice Casserole: Totally dub tee, totally delicious. Seriously, how could any dish that calls for Minute Rice, Cheese Whiz, and cream of mushroom soup not be fabulous (and artery-clogging)?
Creamed Potatoes: Y’all may call ’em “mashed potatoes.”
Black-Eyed Peas: Or purple-hull* or another similar variety.
Pie: Lots and lots of pie. This is my area of expertise, my contribution to the annual feast. Pecan pie.† Sweet potato pie. Chocolate pie and coconut pie and, best of all, buttermilk pie. Or, for a real splurge, buttermilk coconut pie. Shut my mouth!
I come by my dessert-making skills honestly. My mom could make everything from banana puddin’ to croquembouche. My mamaw in Arkansas made the best cinnamon rolls ever. And my Aunt Pat was a pro at fried apple, peach, and apricot pies. Dang, I miss those fried pies. And those amazing women.
My Aunt Nell and my Aunt Pat collaborated to revise and perfect their custard recipe. It saves you from all the time stirring over the double boiler and is, honestly, completely foolproof. It’s delicious, simple, and versatile! I use it as the base for my chocolate and coconut pies and my banana puddin’. And in the spirit of the holidays, I’ll share it with you now. Enjoy!
Nell & Pat’s Pie Filling
Makes enough for two pies.
In a microwave-safe bowl, mix 1.5 C sugar, 5 heaping T flour, and a dash of salt. Stir in 3 C milk, one cup at a time. Microwave mixture for 4 minutes (until hot). Stir well.
Separate 5 eggs. (Set aside the whites for your meringue.) Beat the yolks with a fork. Slowly add in a bit of the hot milk to temper the eggs. Then add egg mixture to the hot milk mixture. Microwave again at 4-minute intervals, stirring well after each. When the mixture is very thick and pudding-like, stir in a half a stick of butter and 1 t vanilla extract.
To make chocolate pie: Stir in 4 oz unsweetened chocolate until melted.
To make coconut pie: Stir in as much sweetened, shredded coconut as you like!
Pour flavored filling into prebaked pie shell. Top with meringue. Lightly brown meringue under broiler. Or, if you’re uptown like I am, use your kitchen torch. YUM!
To make banana puddin’: Line a soufflé dish with Nilla Wafers. Spoon in half of the custard. Top with a layer of sliced bananas and a layer of Nilla Wafers. Repeat three layers. Top with meringue and brown.
Thank you all for stopping by, for your friendship, for your feedback, and for your support. It means so very much to me.
*Have you ever shelled purple-hull peas? Try it sometime, if you want your fingers to look like you’ve been playing with a mimeo machine. Honestly, the stains last over a week.
†Where I’m from, we pronounce it “pih-cahn pah.”