Thursday, March 15, 2018

Butterfudge Cooky Pie

In honor of Pi Day (March 14), we make a pie, naturally. This year's recipe was chosen from the Recipe Box. The spelling of this recipe title is what is on the card!

Full disclosure: there are a LOT of luscious looking pie recipes in that box. I forbid anyone choosing any fruit-based recipes because now is not the season for delicious fresh strawberries, peaches, and so forth. The kids chose this simple pie out of all the non-fruity ones. We could make a pie every week and it would be fall before we ran out of new recipes from the box! Sounds like a tasty problem to me.

Note: This is essentially a giant, richly chocolatey cookie as the crust with ice cream on top. The texture is reminiscent of shortbread, but not quite that crumbly. If you're not a butter pecan fan, other ice cream flavors that work with chocolate would be delicious (especially something like mint chocolate chip or a dark cherry).



Butterfudge Cooky Pie
~from my grandmother


  • 1/2 c. soft butter
  • 1/4 c. sifted powdered sugar
  • 1/2 t. vanilla
  • 1 c. flour
  • 1/2 t. salt
  • 2-oz. melted semi sweet chocolate and cooled slightly
  • 1 quart butter pecan ice cream (or other of your choosing)
  • hot fudge topping
Directions
  1. Mix butter, sugar, and vanilla thoroughly. Sift flour and salt together. Add to butter mixture and blend. Add melted chocolate and blend well. Chill 30 to 40 minutes (it's helpful if it's in a ball or flattened round--any stray bits will be hard to reincorporate). This step is important. I didn't chill mine enough, and the crust sank a little as it cooked, so you can't see a "fluted edge" or anything in my pictures.
  2. Preheat oven to 400 degrees. Pat dough in a 9-inch ungreased pie pan. Flute edge, prick, and bake 10-12 minutes. Cool.
  3. Add softened ice cream and fudge sauce right before serving.
Serves 8

Recipe card in my grandmother's handwriting pictured below. 




Tuesday, March 13, 2018

Simple Slaw

Need a quick, lightly dressed slaw for a side dish? This one is simple, but delicious. The dressing isn't overpowering, the cabbage stays crisp for at least a day after it's made, and there are no complicated ingredients. 

There's a mystery behind this recipe from my grandmother's recipe box, though. It was placed in the "vegetables" category instead of the "salads" category, but the really interesting thing is this: no one seems to know who wrote the original recipe (the women of my family don't recognize the handwriting--and we're all old enough to have seen and used actual handwriting enough to know whose is whose. My grandmother's usual slaw recipe was a creamy style.)

Even stranger is the recipe on the back of this little slip of paper: it's for fried catfish, but the directions are downright intimidating. Since I live in the Northwest, I'm not likely to wrangle any fresh catfish anytime soon, so that means I'm a'gonna pass on this here gem. See the card pictured below if you're curious--would YOU try this recipe? ;-)



Simple Slaw

2 bags slaw mix
1 bell pepper, chopped (any color; original calls for green)
1 onion, chopped

Dressing
1/2 c. neutral oil (canola, vegetable, etc.)
1/2 c. white vinegar
1/4 c. sugar
1/4 c. water

Combine dressing ingredients in jar with a lid; shake to combine. Mix slaw ingredients together. Make a "well" or hole in the middle and pour the dressing in. When ready to serve, toss together. Add salt and pepper at the table as needed.

Makes about 8-10 cups slaw

Recipe from the Recipe Box pictured below. Handwriting/origin is a mystery!





Sunday, March 11, 2018

Asparagus Dressing

This is a simple Hollandaise-style dressing to serve with cooked asparagus. I roasted my asparagus at 425 degrees (tossed with olive oil and salt, pepper, and garlic salt first) for about 10 minutes. Older/thicker asparagus would need a bit more time. Asparagus can be served at room temperature when prepared like this. Recipe is from The Recipe Box Project and was typed on an old typewriter by PW (I think).


Asparagus Dressing

~from my grandmother's recipe box

1 T. vinegar
3 T. vegetable or canola or other neutral oil
yolk of one hard-boiled egg, mashed
1 t. Dijon mustard
Roasted asparagus

Mix dressing ingredients together, whisking until emulsified. Drizzle over cooked asparagus.

~Makes almost half a cup, enough for a couple pounds of asparagus.

Recipe card typed on an old typewriter