2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
3/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
For the Berries
1 Quart Berries
2 Cups Sugar
2 Cups Water
½ Stick Butter
1 tsp Vanilla
For the Dumplings
½ Cup Flour
½ Cup Sugar
¼ tsp Salt
2 Tbsp Crisco
2 tsp Baking Powder
Wash berries. Cook berries with sugar and water on medium heat for 45 minutes.
Mix dry ingredients for dumplings; add egg and enough water to make a soft dough. Roll thin and cut into 1 inch squares. Drop on top of cooking berries cover and cook gently 10 to 12 minutes. Continue until all dumplings are cooked. As dumplings are cooked, remove from berries and place on a large platter. After all dumplings are cooked, add margarine and vanilla to berries and pour over dumplings. Serve with Vanilla Ice Cream and Redi Whip.
6 oz cream cheese, softened
2 cups unsalted butter, softened and divided
2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons
2 cups sugar
8 large egg yolks
3/4 cup strong steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons cornmeal
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
For the crust:
In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
For the filling:
In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.
Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. This sauce is similar to Louisiana remoulade served with crab cakes and seafood.
1 cup Mayonnaise 1 tsp Yellow Mustard
¼ cup Salad Oil 1 tsp ground Black Pepper
¼ cup Chili Sauce 1 tsp Hot Pepper Sauce
¼ cup Ketchup ¼ tsp Paprika
1 tbsp Worcestershire Sauce 1 small White Onion, grated
2 Cloves Garlic, minced
In a food processor or blender, combine the mayonnaise, oil, chili sauce, ketchup, Worcestershire, mustard, pepper, hot pepper sauce, paprika, onion, and garlic. Process until smooth. Store in the refrigerator for up to one week.