Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.
Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.
These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.
This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.
Cream Cheese Pie
- 2 cups crushed graham cracker crumbs (24 squares)
- ⅓ cup sugar
- ⅔ cup butter, melted
- 2 (8-oz.) pkg. cream cheese, softened
- 2 (14-oz.) cans sweetened condensed milk
- ⅔ c. freshly squeezed lemon juice
- 2 tsp. vanilla extract
- 2 cans pie filling, chilled (cherry or blueberry)
- For crust:
- In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
- Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
- For filling:
- With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
- Pour pie filling over the top of pie and serve.
Thanksgiving is four weeks away, and the pressure is on.
My mom has had a few health scares this year. The latest being just a few weeks ago. So this year I will be taking on the Thanksgiving meal by myself. I will go to mama’s house early to start preparing the feast. Even though I cook all of the time, and I’ll have her there for support, I already know that the meal will not hold a candle to anything mama cooks. Why is it that mama’s food is always the best? Maybe it’s the love that goes into it.
The plan is to start with a few of mama’s tried and true recipes. After all, the traditional dishes are part of what makes the holidays special. One of my favorite desserts is her French Coconut Pie. She has been making this pie for as long as I can remember and it is the best! It’s a no fuss recipe that can even be made the day before.
As I plan the rest of our Thanksgiving menu, I would love to hear from you. What are the traditional dishes that you want to see on the table this Thanksgiving? Share your ideas and even recipes with me at firstname.lastname@example.org.
French Coconut Pie
- 1 stick unsalted butter, softened
- 1 tbsp. all-purpose flour
- 2 lg. eggs
- ¼ c. buttermilk
- 1½ c. flaked coconut
- 1 tsp. vanilla extract
- 1 unbaked pie shell
- Preheat oven to 350°F.
- Cream sugar and butter with an electric mixer. Add flour, eggs, and buttermilk and blend well. Stir in coconut and vanilla extract. Pour into unbaked pie shell and bake for 30 to 40 minutes, or until set.
My “top ten” favorite posts from 2015 started as a very long list this year. I am particularly fond of the recipes that I shared with you during 2015, and it was not easy to limit my favorites to ten. I finally cut my list until I had a “top seventeen” but who has ever heard of a “top seventeen” list??? After much deliberation, I finally settled on my top FIFTEEN recipes for 2015. These are recipes that I have made over and over. Many of these recipes have found their place in the regular rotation of foods I often cook, including Mexican Milanese Style Sandwiches and Buffalo Turkey Burgers.
Thanks for visiting NJSD in 2015! I look forward to bringing you many delicious recipes in 2016. As always, I enjoy hearing from you via Facebook, email, or simply by leaving a comment on my posts. Happy New Year to everyone!
New England Clam Chowder
Smoky Gouda Grits and Shrimp
Mexican Milanese Style Sandwiches
Finally Figured it Out Brunswick Stew
Ranchman’s Steak Butter
Buffalo Turkey Burger
Ultimate Tomato Soup with Over the Top Grilled Cheese Sandwiches
Texas Eggs Benedict
Sweet Potato Pies
For all of you lovers of german chocolate cake here is a wonderful pie recipe, just in time for Thanksgiving, with the same great flavors. It’s deliciously rich chocolate layer is wonderfully creamy and the coconut pecan topping tastes exactly like that wonderful frosting on the cakes we love so!
This recipe was in a recent email from Taste of Home titled Top 10 Pie Recipes. I just had to give it a try before Thanksgiving! I have been keeping this pie in the refrigerator but be sure to take it out and bring to room temperature before serving.
I would like to wish each of you a very Happy Thanksgiving! Thank YOU for taking time out of your busy schedule to check out my blog and/or my newspaper article. With so much wrong in the world I pray that your world is right this Thanksgiving day. I pray for blessing of family, friendship, and peace.
Coconut-Pecan German Chocolate Pie
- 1 9-inch pie shell, baked and cooled
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ½ cup packed brown sugar
- ½ cup heavy whipping cream
- ¼ cup butter, cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
- Preheat oven to 400°. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to ½ in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
- In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
- Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Fried pies have been a favorite of mine since I was a child. My mom and grandmother made the best! Apple, peach, and my favorite as a child, chocolate. They seem so simple, yet I have never been able to perfect them.
These sweet potato pies are baked, not fried. These little pies would be an excellent addition to your holiday table. They are made easy with refrigerated pie crusts and frozen yam patties. Honestly, I don’t even measure when I make these. I use a large pinch of brown sugar, a sprinkle of cinnamon and a pinch of chopped pecans. I use a small salad bowl to cut the rounds because I do not own a 4 1/2-inch cutter. If you were making these for a large crowd, where there will be multiple desserts served, you could make these smaller by cutting the yam patty in half. Use only one pie crust round, folding it over the patty and fillings and crimp the edges making a half-moon shape. They are easy to make, easy to serve and delicious!
Sweet Potato Pies
- 2 (14.1-oz.) pkg. refrigerated pie crusts, thawed
- 12 frozen yam patties, thawed
- 12 tsp. dark brown sugar
- 6 tsp. ground cinnamon
- 1 c. pecan pieces
- 1 lg. egg
- 2 tsp. whole milk
- 6 tsp. granulated sugar
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- On a floured surface, unfold pie crusts, and cut into 24 rounds with a 4½-inch cutter. Re-roll excess, if necessary.
- Arrange 12 pie crust circles on baking sheet with space in-between. Place a sweet potato patty in the middle of each. Divide brown sugar, cinnamon, and pecan pieces evenly among pies.
- Cover pies with remaining pie crust. Crimp edges together tightly with fingers. Make sure all edges are well sealed.
- In a small bowl, whisk together egg and milk. Brush pie crust with egg wash, and top with sugar. Cut 3 small holes in top of each pie with a small knife. Bake pies until browned, 25 to 30 minutes. Transfer pies to cooling rack, and let cool for 5 minutes.