Thanksgiving will be my biggest Vegan test. The veggies are drenched in butter, Velveeta,
and Ritz crackers. The fruit doesn't
fair much better with the Cool Whip, cottage cheese, with the dry Jello mixed
in. I mean really, who thinks of stuff
like that? It's almost like, who thought
that crushing up Advil Cold and Sinus would make Meth?? That is some serious thinking!!
For the almost 22 years we've lived in Utah, we always go
down to see my husband's family for Thanksgiving. And this is how it would go. My two sister-in-laws would make one dish,
one would make the veggies and one would make the Jello fruit dish. Someone would brings rolls. My mother -in-law would make the turkey,
mashed potatoes, gravy, stuffing and yams.
We would get there early and help get the tables and chairs set up and
help make the yams and potatoes and whatever else needed to get done. And I would bring, from 2 hours away, all the
pies and usually some chips and dip. I
would make lemon, banana cream, cherry, chocolate, and apple, and then find a
way for them not to get smooshed in the car.
One year, I was tired of making all the pies, and saw that
the catering department at USU was taking orders for pie. I thought--YAY! No more hours in the kitchen making the 10
different varieties. I got a bunch of different ones, mostly the cream
pies like chocolate and lemon. So after
dinner everyone breaks into the pie--AND they were horrible!!! They must have made them way ahead of time and
frozen them--they were grainy and disgusting!!
My daughter told me that I ruined Thanksgiving that year, and she still
brings it up. So I make them all from
scratch, except that I buy Marie Calendar pie crusts. Makes it a little easier!
I will let you in on a little secret. People LOVE my cherry and blueberry
pies. When we would have our yearly pie
auction to raise money for scout camp and girl's camp, those pies would get top
dollar, sometimes over $30/pie. I would
buy Marie Calendar pie crusts, cherry and blueberry pie filling from the can
and make crumb topping with a cup of flour, 1/2 cup of white sugar, and 1/2 cup
of butter--and then the secret ingredient--almond flavoring! People would beg me to make them. So be the hero at your Thanksgiving dinner
and make a cherry or blueberry pie, but don't buy them from USU catering!! LOL!
Another one of our family favorites is Sour Cream Lemon
pie. My husband's favorite was Lemon
Meringue until I found this beauty.
Thank heavens, because meringue is disgusting!! I make 2 of these and leave one at my niece's
house since she's started having Thanksgiving at her home now that my
mom-in-law can't do it. It's a ton of
work!! I keep inviting them to Logan for
Thanksgiving, but no one will make the 2 hour trip! Go figure!
So here is the luscious Lemon Pie recipe...
Sour Cream Lemon Pie
·
Pastry for single-crust pie (Marie
Calendar's)
·
1 cup sugar
·
4 tablespoons cornstarch
·
1 cup milk
·
1/2 cup lemon juice
·
3 egg yolks, lightly beaten
·
1/4 cup butter, cubed
·
1 tablespoon grated lemon peel, I
usually skip this part and add a little more lemon juice
·
1 cup (8 ounces) sour cream
·
1 cup raspberry jam
·
1 cup heavy whipping cream, whipped,
with 1 T of vanilla and 1/3 cup powdered sugar
Directions
Bake pie shell until
golden brown--350 degrees for about 10 mins or so.
·
In a large microwave safe
bowl, mix sugar and cornstarch. Whisk in milk and lemon juice and eggs
until smooth. Cook in microwave for 2-3 mins at a time until thickened and
bubbly.
·
Stir in butter, sour
cream, and lemon peel.
Take some raspberry jam
and put a liberal amount in the cooled pie shell. Smooth it around the sides and bottom. Add the lemon filling, then put some plastic
wrap on top to prevent that nasty film from forming on the filling and cool in
refrigerator.
·
After pie is cool. Top
with whipped cream.
·
Yes, folks, it's not Vegan, but some of the best things in
life aren't! So forget to pack your bags
for that guilt trip and dig in!
Have a safe and fun Thanksgiving!!
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