Buttermilk pie is one of my all time favorite pies! The sugar caramelizes on top to make the perfect crunchy top, and the inside is the most velvety custard you've ever tasted. This is an oldie, but it's still good!
This recipe comes from,"The Blue Willow Inn", cookbook. I've mentioned it before and I'll probably mention it many more times!
Buttermilk Pie
3 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/2 cup melted butter
1 cup buttermilk
1 teaspoon vanilla
1 unbaked (9 inch) pastry pie shell
Preheat the oven to 350 degrees. Combine the eggs, flour, and butter in a bowl, and mix well. Add the buttermilk and vanilla extract. Pour into the pie shell. Bake for 45 to 50 minutes, or until the pie is set and golden brown. I served this one was raspberries from the bushes in our backyard!
Unfortunately, I didn't get a pic of the baked chicken. We were so hungry when it came out, that I couldn't get it carved fast enough. I promise you it's not only easy, but beautiful as well. It's a go to for entertaining guest for me! This recipe is based on one from an old Food Network show called, "How to Boil Water".
Baked Chicken
1 (3 1/2 to 4 pound) chicken, giblets, heart, and liver removed
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 365 degrees. Pour the melted butter over the chicken, making sure to cover the entire surface. Sprinkle salt and pepper over chicken and inside the cavity. Tie the legs together with kitchen twine and fold the wing tips under the back. Set the bird breast side up in a 9x9 roasting pan or casserole. Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees, cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees.
This chicken is amazing and come back to see what I did with the leftovers! It's got all the goodness of Summer!
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