Pilgrim Pie

Rebecca ask what was the fastest pie I ever made…this one’s pretty fast to put together…then after I answered with this one…I thought of another no-bake…will have to post it later!

Pilgrim Pie

Preheat oven to 450. Prepare your favorite pie crust.
2 eggs
1 cup sugar
1/2 tsp salt
1 4 cup butter
1 cup coconut
1 cup oats
1 tsp vanilla
Cream together eggs, sugar and butter. Add remaining ingredients and mix well. Pour into unbaked pie crust. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for 30-35 minutes.

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The Farmhouse Gourmet’s Christmas Chowder

 

1/2 cup diced bacon
2-3 pats butter
drizzle of olive oil
2 cups diced  sweet onion
1 cup carrots, diced
1 celery rib, diced
1 cup red bell pepper diced
2 small  yellow-fleshed potatoes such as Yukon Gold, peeled & diced
1 medium sweet potato peeled & diced
5 cups chicken broth
2 fresh thyme sprigs ( I had to use dried and it was fine)
1 bay leaf
3 cups frozen corn
1 can cream corn
1 1/2 cups half and half
1 teaspoon fine sea salt
1 teaspoon black pepper

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add butter, olive oil, onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon. You can garnish with chopped tomatoes or chives if you like.

Farmhouse Crackers

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces (I suggest KerryGold Pure Irish Butter)
1/3 cup water
1 tablespoon whipping cream

Preheat oven to 300°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.

Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.

Makes 16 crackers

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