Have you ever eaten Buttermilk Pie? The first time I had ever even heard of Buttermilk Pie was on a trip to southern Utah. We were with a large group of folks who were hosting exchange teachers from Taiwan. We had taken the teachers sight-seeing through the dramatic canyonlands, a geological wonderland that sprawls across northern Arizona, southern Utah, western Colorado, and New Mexico.
Bryce Canyon National Park national park located in southwestern Utah. According to Wikipedia “the major feature of the park is Bryce Canyon, which despite its name, is not a canyon but a collection of giant natural amphitheaters, along the eastern side of the Paunsaugunt Plateau. The red, orange, and white colors of the rocks provide spectacular views for park visitors.
It was on this trip we stopped by a little cafe well-known for the 32 — yes 32 — different flavors of pie on the menu, one of which was Buttermilk. Fast forward a few years and I find myself living in southern Tennessee surrounded by buttermilk pie lovers! (I like it too!)
The Brown Eyed Baker recently posted this stunning picture and the recipe for Buttermilk Pie. I couldn’t have done better myself.
Do you serve an appetizer before Easter dinner? I never do because there is so much other food and I hate to get full before the feast even begins! (Also because I have NO will power!) If you are looking for an appetizer check HERE in my RECIPE file and you will find a list of appetizer ideas.
Most of us have our own traditional main dish for Easter so I didn’t include any in this pictorial list. Here are some of my favorite sides including some not-to-miss desserts!
Finnish Pulla Braid (As good for Easter as it is at Christmas!)
Jameson’s Lemon Bread
Make-Ahead Potatoes – a must for a busy Easter day, make the potatoes the day before!
Sweet Potato Casserole
I realize Green Bean Casserole is the traditional go-to for holiday dinners but these little Green Bean Buddies are so fun AND delicious!
Southern Squash Casserole
Are you ready for a few dessert ideas? Let’s go …
Best-Ever Banana Pudding!
Banoffi Pie – a caramel and banana delight!
Sour Cream Coconut Filled Cupcakes – fun springtime dessert!
Rice Krispie Easter Egg Treats
Lemon Icebox Pie
HELP ME! I can’t stop drooling over recipes for Easter. I hope these have given you some inspirational ideas. If not, check out the RECIPE page for zillions more!
In the meantime, please tell me – what is on your menu this Easter?
~Easter Blessings, Catherine
Romans 1:4-5 And Jesus Christ our Lord was shown to be the Son of God when God powerfully raised him from the dead by means of the Holy Spirit. Through Christ, God has given us the privilege and authority to tell Gentiles everywhere what God has done for them, so that they will believe and obey him, bringing glory to his name. (NLT)
With Valentine’s Day next week wouldn’t it be lovely to make a chocolate pie to share with those you love? How about a chocolate pie that is fast and easy? How about 58% less fat and 33% fewer calories than the original recipe? Now am I talking your love language? The recipe can easily be doubled to serve a crowd, or have one pie for home and one to take to work!
I have made a lot of chocolate pies through the years. A lot. But when I made this chocolate pie my Chief Culinary Consultant said several times “great pie honey!” Now it is true, I cook for compliments. The Chief knows this and knows he will get this pie again, anytime he asks!
It is so easy to mix up the fat-free, sugar-free pudding. If you haven’t ever tried it, you should. It is surprisingly rich and luscious. Quite often I will just make the fat-free, sugar-free pudding, top with a dollop of whipped cream and dessert is ready!
This pudding is combined with softened cream cheese and vanilla. Once it is mixed well the whipped topping is beaten in with the electric mixer. By now there will be a line forming to see who gets to lick the beaters.
The pie needs to chill from 4 to 24 hours before serving. I actually hurried the process and didn’t have quite 4 hours before serving but the slices still cut pretty well. Top with raspberries, chocolate shavings and a dollop of whip cream for the crowning touch!
This incredibly delicious pie will never give away the secret that it is actually a healthified recipe, light on fat and light on calories! Enjoy with someone you love.
Healthified Triple Chocolate Pie
58% less saturated fat and 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!
- 1 package fat-free, sugar-free instant chocolate pudding mix (1.4 oz.)
- 1 3/4 cups fat-free milk
- 1 teaspoon vanilla
- 4 ounces fat-free cream cheese, softened
- 1/2 container (8 oz) light whipped topping (i.e. Cool Whip)
- 1 Chocolate-flavored crumb pie shell (6 oz.)
- 1 cup fresh raspberries or strawberries *Optional
- 1 tablespoon grated semisweet chocolate
- In a medium bowl, prepare pudding mix according to package directions using 1 3/4 cup milk. Stir in vanilla; set aside.
- Place cream cheese in a large microwaveable bowl. Microwave, uncovered , on high for 15 seconds, stir. Beat cream cheese with an electric mixer on medium speed for 30 seconds. Add half of the pudding mixture; beat until smooth. Add in remaining pudding mixture; beat until smooth.
- Fold in half of the whipped topping. Spread mixture into pie shell. Chill 4 to 24 hours or until set.
- Top individual servings with remaining whipped topping, raspberries and grated chocolate.
Adapted from livebetteramerica.com
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It Tuesdays With Dorie which means I have baked from Dorie Greenspan’s book, Baking With Julia. I’ve never made a french apple tart and this week’s recipe got my attention. Dorie writes, “This open-faced tart is beautiful … beneath the gossamer blossom is what the French call a compote, a sweet, thick purée of oven-roasted Granny Smith apples.” Are you interested?
In Dorie’s cookbook this recipe takes up 2 1/2 pages. That turns me off. I took one look down through the recipe and thought it seemed so time-consuming. My best baking projects are fast and easy and look like they took a long time. Yes, I am fickle like that. But, I am happy to report — this isn’t nearly as time-consuming as it seems at first glance. And the finished tart is … well, worth it! Also, my granddaughter, Tayler, is here visiting and she cheerfully helped me as my Chief Designer!
First things first …the recipe calls for 1/4 recipe Flaky Pie dough. This has become my very favorite pie dough recipe and you can get it here. I was immediately happy and “all in” because I keep this pie dough frozen for just such a moment as this! I thawed the pastry dough over-night in the refrigerator. First thing in the morning I placed it in my 9″ springform pan and baked it. While it was baking I started chopping apples.
The recipe calls for Granny Smith apples. I used mostly Granny Smith and a couple of Gala apples too. Apple chunks are tossed with sugar, flour, cinnamon and fluffy bread crumbs. This recipe calls for very little sugar but the result won’t give it away. What intrigues me is that those apples could be cooked down in a pan on the stove or in a skillet stove-top. But instead, it calls for spreading them on a baking sheet and roasting them. Interesting.
Before I started this recipe I decided I wasn’t going to take pictures except of the finished tart. As you can clearly see I went for my camera before I finished slicing the apples. The colors are so pretty and I so want to share that with you! The apples roasted for 20 minutes and were gooey, caramelized and wonderful! THAT picture would have gone right here … but I forgot to take it!
The roasted apple compote is spooned into the baked pastry shell. At this point my chief designer, Tayler, began working her magic. We peeled apples, dipped them in lemon juice (to help keep them from browning) and she began the task of layering the apples. We had room for two circular layers and one rosette in the middle. After brushing with melted butter and sprinkling with Turbinado sugar, our tart baked for 30 minutes. The tart was done but the edges not quite dark enough so I turned the broiler on for just 2 minutes to give the edges the stunning black effect. The recipe suggests sprinkling with white sugar but I always keep Turbinado on hand and if you do too, then by all means use it for the sprinkling on the top.
Our tart didn’t stay under this cover long since it was the crowning touch to our Sunday dinner shared with family.
This tart is not overly sweet making it a perfect finish to any dinner. (Only 3/4 cup sugar in the entire tart.) The roasted apple purée is a perfect contrast to the crackle of the crust and the pure apple flavor of the topping.
The contributing baker for this recipe is Leslie Mackie. This recipe is hosted by TWD baker, Gaye of Laws of the Kitchen. She will post the full recipe on her blog.
As for me and my family — we will be making this again!!
Blessings and Happy Cooking!
“Be not deceived; God is not mocked: for whatsoever a man soweth, that shall he also reap. For he that soweth unto his own flesh shall of the flesh reap corruption; but he that soweth unto the Spirit shall of the Spirit reap eternal life.” Galatians 6:7-8 ASV
Posted in Dessert, Pie, TWD:BWJ
Tagged Apple Pie, apple tart, Baking, baking with julia, Dessert, fall, french apple tart, french pastry, french tart, Healthy, Julia Child, spring, summer, tart, tuesdays with dorie, winter