Lemon-buttermilk Icebox Pie (Lemon curd pie)

Lemon-buttermilk Icebox Pie (Lemon curd pie)

I got this recipe from Southern Living-a gift from my sisters who live in North Carolina.  It was very well received at our Thanksgiving celebration this year.

Ingredients

1 can (14 oz) sweetened condensed milk

1 Tbsp loosely packed lemon zest

½ Tbsp Fresh lemon juice

3 large egg yolks

¼ cup buttermilk

1 recipe graham cracker crust

Directions

Preheat oven to 325.

Whisk together first three ingredients into a bowl.

Beat egg yolks with a hand blender at high speed for 4 to 5 minutes until yolks become pale and ribbons form on surface when the beaters are lifted.

Gradually whisk in condensed milk mixture and whisk until thoroughly combined.

Whisk in buttermilk.

Pour into prepared crust.

Bake at 325 for 20 to 25 minutes or until set around edges. 

Cool on a wire rack for one hour.

Cover pie with a sprayed plastic wrap and freeze for 4 to 6 hours.

Graham Cracker Crust

Crumb Crust

Ingredients

1 ½ cup graham crackers

¼ cup sugar

1 tsp kosher salt

6 Tbsp butter, melted

Instructions

Process crushed crackers, Sugar and salt until finely chopped.

Add melted butter and process till combined.

Press into a nine inch pie pan, bottom, sides and lip.

Freeze for 30 minutes.

Fill and proceed!

Cream Scones

Cream Scones Recipe

Ingredients:

2 cups (9 ounces) All Purpose Flour  

1 Tbsp baking powder

3 Tbsp sugar

1/2 tsp salt

5 Tbsp cold unsalted butter grated

1 cup heavy cream

2 Tbl. of sugar for sprinkling on top

Directions:

Preheat oven to 400 degrees.  Mix the flour, sugar, salt, baking powder in a large metal bowl.  Grate the butter into the flour mixture.  Mix together with flour with a large metal fork.

Stir in heavy cream,  mixing the dough by hand until it forms into a uniformed and slightly moistened dough.  Don’t over mix! 

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. 

Evenly sprinkle sugar on top of each circle.

Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.

Bake on a un-greased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Enjoy!

My favorite variant of this is to add a half cup of crystallized ginger and an equal amount of chopped pecans.  Mix them into the flour before you add the butter and proceed as normal.   Brush the top with ginger sugar (ground ginger mixed with coarse sugar). 

Try and eat just one.

Honey Glazed Carrots

Ingredients

Salt (for the boiling water)

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

Directions

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Recipe courtesy of Sunny Anderson