Yummy Kentucky March Recipes

In Texas, March has come in like a lamb, with mild temperatures and sunny days - so far. I'm looking forward to springtime when there are no more freezing nights, snow or ice storms. Of course, the winter storms here in the Dallas area aren't nearly as bad as the ones I grew up with in Louisville, Kentucky. The wind whipping down from the upper midwest, through the Ohio River Valley, could freeze your mittens in no time flat!



I'd like to share two wonderful Kentucky recipes with you, both made with buttermilk. The first is from a cookbook my sister sent me in 1974 when I lived in Denver. My husband had mentioned his grandmother making buttermilk pies when he was a boy, and I found this recipe in my Out of Kentucky Kitchens cookbook by Marion Flexner, Bramhall House. Here's a photo from last Thanksgiving, along with my daughter's pecan pie.

Buttermilk Pie

Make (or buy) a pie crust and place in a 9 inch pie pan. Prick the surface to keep from blistering and bake for 10 minutes at 450 degrees. It should be done but not brown.

Filling

3 eggs 3/4 t. vanilla

3/4 C. sugar 3 T. lemon juice

3 T. flour Grated rind of 1 lemon

3 T. melted butter (or substitute 1/2 t. dried lemon peel)

(no substitutes) Cinnamon to dust top

1 1/2 C. buttermilk

Beat the eggs with the sugar. When light and lemon-colored, add the flour. Beat again, then pour this mixture into the buttermilk. Add vanilla, lemon juice, grated rind and butter. Pour the filling into the baked pie crust and dust the surface with cinnamon. Return to the oven at 375 degrees and bake until filling just sets. (Usually this is about 20 -25 minutes, but check by inserting a toothpick in the center; it should come out clean if the filling is set.) Do not cook too long because this is a custard and can get too tough. Remove from the oven and allow to cool slightly before serving.



This pie is also excellent cold the next morning for breakfast with a hot cup of coffee or tea!


The second recipe is one I made for my daughter's birthday a few weeks ago. This is from allrecipes.com. I baked this cake in a bundt cake pan and it turned out great.

Kentucky Butter Cake

Preheat oven to 325 degrees. Grease and flour (or spray) a 10 inch bundt cake pan.

3 C. unbleached all purpose flour 2 t. vanilla extract
2 C. sugar 4 eggs
1 t. salt 1 t. baking powder
1/2 t. baking soda 1 C. buttermilk
1 C. (2 sticks) butter

In a large bowl, mix the flour, sugar, salt, baking powder and baking soda. Mix in buttermilk, butter, vanilla and eggs. Beat 3 minutes at medium speed. Pour the batter into the prepared pan.

Bake 60 minutes or until a wooden toothpick inserted into the center comes out clean. Prick holes in the still warm cake. Pour the sauce (recipe follows) over the cake and let it cool before removing it from the pan.

Butter Sauce

3/4 C. sugar 1/3 C. butter
2 t. vanilla 3 T. water

Combine all ingredients in a saucepan. Cook over medium heat until fully melted and combined, but DO NOT BOIL.