In the Kitchen With Carolyn Brewer

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Carolyn Brewer, a Ennis resident, and originally appeared in the EnnisNOW October 2015 issue.

Pie Crust
Makes three crusts.

  • 3 cups flour
  • 1 tsp. salt
  • 1 cup plus 1 Tbsp. shortening
  • 1/2 cup water
  1. Preheat oven to 450 F.
  2. Combine flour and salt.
  3. Cut shortening into flour mixture until balls the size of small peas form. Sprinkle water over mixture; mix well to form dough into three balls.
  4. Flour a flat surface and rolling pin. Roll out each dough ball separately; transfer crusts to pie plates.
  5. Flute edges with fingers; prick crust bottoms and edges with a fork.
  6. Bake 15 minutes; cool.

 

Chocolate Pie
Filling:

  • 1 cup sugar
  • 2 Tbsp. cocoa
  • 1/3 cup flour
  • 1/4 tsp. salt
  • 2 cups evaporated milk
  • 3 eggs, slightly beaten
  • 2 Tbsp. butter
  • 1 tsp. vanilla

Meringue:

  • 3 egg whites
  • 1/ 4 tsp. cream of tarter
  • 1 tsp. vanilla
  • 6 Tbsp. sugar
  1. For filling: In a saucepan mix the first 6 ingredients well.
  2. Cook over medium heat; stir mixture until it boils and thickens; cook 2 more minutes.
  3. Remove from heat; add butter and vanilla. Cool to room temperature; pour into pie crust.
  4. For meringue: Beat egg whites, cream of tartar and vanilla together until soft peaks form.
  5. Gradually add sugar; beat until sugar completely dissolves.
  6. Spread on pie top; seal to crust edge.
  7. Bake 15 minutes at 350 F.

 

Avis Hart’s Dressing

  • 12 cornbread muffins
  • 8 bread slices, toasted
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 stick butter
  • 1 tsp. sage
  • 1 tsp. poultry seasoning
  • Salt and pepper, to taste
  • 1 cup buttermilk
  • 1/2 tsp. baking soda
  • Chicken broth
  1. Crumble muffins and bread together.
  2. Sauté celery and onion in butter.
  3. Mix bread, vegetables and seasonings together (works well to make a day ahead to enhance flavor).
  4. Mix buttermilk and baking soda; add to cornbread mixture.
  5. Add broth until mixture is moistened but not soupy.
  6. Cover; bake 1 hour at 350 F. Uncover; bake an additional 15 minutes.

 

Chicken and Dumplings

  • Whole chicken
  • 1 onion
  • 3 celery stalks
  • 2 Tbsp. chicken-flavored bouillon

Dumplings:

  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 4 Tbsp. vegetable oil
  • 1 5-oz. can evaporated milk
  • Salt and pepper, to taste
  1. Boil chicken with onion and celery; add bouillon. Simmer 2 hours; cool.
  2. For dumplings: Mix flour, baking soda, salt, milk and oil until moistened.
  3. Roll dough on a floured surface to 1/4-inch thickness; cut into strips.
  4. Bring broth to a boil; drop dumplings into broth; don’t stir.
  5. Reduce heat; cover and simmer 20 minutes.
  6. Add evaporated milk, salt and pepper.