<p>I will be making Buttermilk Pie, a family favorite!</p>
<p>^^ I’ve never heard of that. What is it?</p>
<p>My mom would make mince meat pie and it was always strange and delicious. I loved it. Never occurred to me to make it. Maybe at Christmas . . .</p>
<p>I am bringing two apple crumb pies I ordered from a local cafe and my sister was told to bring two pecan pies. Since we will be 40 or so tomorrow I’m sure there will be other desserts, too, but no pumpkin pie as no one in the family likes it.</p>
<p>Pumpkin, pecan and apple pies. And chocolate truffles for the chocolate lovers.</p>
<p>I froze fresh blackberries last August, I am going with a blackberry cobbler for a small group.</p>
<p>LasMa, buttermilk pie is a sweet custard-like pie, popular in the South. Here is an easy, basic recipe:</p>
<p>Buttermilk Pie</p>
<p>Ingredients:</p>
<p>1 1/2 cups granulated sugar
1 tablespoon flour
1 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell</p>
<p>Directions:</p>
<p>Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1 at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature.</p>
<p>fishymom, that sounds simple and yummy. I have to make it!</p>
<p>I’ve been looking for a different kind of cherry pie recipe, and here is the one that caught my attention:
[Sweet</a> Washington Cherry Pie Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Sweet-Washington-Cherry-Pie/Detail.aspx?prop24=RD_RelatedRecipes]Sweet”>http://allrecipes.com/Recipe/Sweet-Washington-Cherry-Pie/Detail.aspx?prop24=RD_RelatedRecipes)</p>
<p>I have a bag or pitted organic Bings and some cherry liqueur. :)</p>
<p>Apple pie</p>
<p>Apple cobbler is also good. I looooove apple.</p>
<p>Don’t know how it will taste, but my raspberry fudge cake for the 1990 December issue of Food & Wine is gorgeous looking. So many years since I made this one. Only has two tablespoons of flour. Hazelnuts in the dough. Spring form pan. Those were the days! </p>
<p>The NY Times turkey gravy from MommaJ was fairly arduous, imo. A long, long time in the stockpot. It did not make that much gravy actually after simmering six hours. Looks to be good though.</p>
<p>Following up on my previous post about make-ahead whipped cream… </p>
<p>I found a helpful hint online that worked! Just add vanilla pudding mix–a tablespoon or two–to a pint of whipped cream. Think I used a heaping tablespoon to a little less than a pint of cream. Instant vanilla pudding mix was suggested, but I used the cook and serve kind because that’s what I had on hand. I was pleased with the result. Whipped the cream ahead of time and served it probably 2.5 to 3 hours later and the cream was nice and fluffy–no separation at all!</p>
<p>We enjoyed the Barefoot Contessa’s Cranberry and Apple cake, which is really more of a cobbler with a sour cream dough. Lots of orange zest and fresh squeezed oj with the fruit. I notice the crowd here is eating that one faster than the fudge cake, which I personally have an unhealthy obsession developing.</p>
<p>Thanks, fishymom. I’m going to try that for Christmas. My parents both come from the South, so it might be like a taste of home for them.</p>