Mix eggs with sugar and cornstarch until smooth.
Add melted butter, vanilla and buttermilk.
Bake at 350\u00b0 for 30 minutes or until done.
Let cool and chill.
Similar to Furr's Butter Chess Pie.
egrees.
Place Regular 9\" pie shell on a cookie sheet
LEMON CHESS TASSIES:
Beat butter and
he ingredients for the lemon chess pie filling. Pour immediately over the
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Combine ingredients and cook over low heat until margarine is melted.
Do not boil.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0; bake 25 to 30 minutes or until firm.
Lemon juice may be used instead of vinegar for delicious lemon-chess pie or add about 3/4 cup coconut to plain chess recipe and have coconut-chess pie.
Yummy!
Preheat oven to 350\u00b0F.
Mix together buttermilk and eggs; set aside.
Combine sugar, flour, cornmeal, and salt in a large bowl.
Add buttermilk/egg mixture.
Stir in vanilla and melted margarine.
Pour into unbaked pie crust.
Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight \"jiggle\".
Cool on wire rack for 1 hour.
BUTTERMILK BISCUIT: Prepare the butter by
Prepare unbaked pie shell.
Mix butter and sugar in saucepan and simmer slowly while stirring for 5 minutes.
Remove and let cool (stirring).
Add the eggs, one at a time, and beat well with whisk.
Add vanilla, salt, and vinegar- mix well.
Pour mix into pie shell and bake at 400 for 15 minutes.
Reduce to 350 for 20-30 minutes.
Shake pie gently- will be done when it quivers slightly in the middle.
Cream butter and sugar until fluffy; mix in eggs, one at a time (do not beat).
Add buttermilk, flour and vanilla and mix well.
Pour mixture into 2 pie shells (uncooked) and bake at 350\u00b0 for 30 to 45 minutes.
Combine sugar, flour, eggs and buttermilk in large bowl, stirring until blended.
Stir in butter and vanilla and pour into a 9-inch pie shell.
Bake at 350\u00b0 for 45 minutes or until set. Cool on wire rack.
Cream butter and sugar.
Add flour, eggs, vanilla and salt; beat well.
Then add buttermilk.
Pour in pie shell.
Bake at 350\u00b0 for 45 to 50 minutes.
Let set for at least 10 minutes before cutting.
utter, lemon zest and juice, buttermilk and vanilla to egg mixture
00\u00b0F Prick the frozen pie shells all over with a
Combine sugar and flour in a large bowl.
Add eggs and buttermilk, stirring until blended.
Stir in butter and vanilla. Pour into unbaked pastry shell.
Bake at 350\u00b0 for 45 minutes. Cool on wire rack.
Yields 1 (9-inch) pie.
Cream sugar and melted margarine.
Add flour, salt and buttermilk.
Add beaten eggs and vanilla.
Mix well.
Pour in unbaked pie shell and bake at 350\u00b0 until firm (about 45 minutes).
Combine sugar and flour in bowl.
Add eggs and buttermilk; stir until blended.
Stir in butter and vanilla and pour in pie shell.
Bake at 350\u00b0 for 45 minutes or until set.
Combine sugar, flour and cornmeal, mix well. Add butter and mix. Add beaten eggs - mix well. Add buttermilk and vanilla, mix until well blended. Pour mixture into an unbaked pastry shell and bake
in a preheated oven @ 425\u00b0 for 10 minutes. Reduce temp. to 325\u00b0 and bake 30 minutes longer. When pie starts to brown, cover with a sheet of aluminum foil to prevent deep browning or burning. Pie is done when inserted knife comes out clean. Filling makes 2 - 9-inch pies or 1 - 8-inch pie and 8 tart shells.
Mix sugar, flour and cornmeal; stir in butter, eggs, buttermilk and vanilla.
Mix well; pour into pie shell.
Bake at 425\u00b0 for 10 minutes.
Reduce oven temperature to 325\u00b0; bake for 30 minutes longer.
Cover pie with foil, if necessary, to prevent burning.
Yield:
6 to 8 servings.