Buttermilk Pie

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            FOOD FUNNY
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Here's another one courtesy of Rosemary Zwick from the Land of
Perpetual Food Funnies:

The diner in a restaurant pushed his plate away and called the
waiter. “Waiter” he said, “please take this steak away and bring me
another. This one is so tough that I can’t even cut it.”

The waiter looked at the steak and said sadly, “I'm afraid I can’t take
that back now, sir. You’ve bent it.”

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            TODAY'S RECIPE
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Here's an old-fashioned recipe, just like your grandmother used
to make.

Buttermilk Pie

6 Tbs (90 ml) unsalted butter at room temperature
1 1/2 cup (375 ml) sugar
2 egg yolks
3 Tbs (45 ml) all-purpose flour
1 1/2 cup (375 ml) buttermilk
2 tsp (10 ml) lemon juice
1 tsp (5 ml) grated lemon rind
2 egg whites, beaten stiff
A 9-inch (23 cm) pastry pie shell, partially baked
1/4 tsp (1 ml) ground nutmeg

Beat the butter and sugar together until light and fluffy. Beat in the
egg yolks one at a time, followed by the flour. Add the buttermilk in
a thin stream while beating. Beat in the lemon juice and rind. Fold
about 1/3 of the egg whites into the batter, then add the remaining
egg whites, folding gently but thoroughly. Pour the filling into the pie
shell and sprinkle with the nutmeg. Bake in a preheated 350F (180C)
oven until the center of the filling is firm. Cool to room temperature
before serving. Serves 6 to 8.
Received on Fri Dec 2 18:32:49 2005