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
- Preheat oven to 450 F.
- Combine flour and salt.
- 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.
- Flour a flat surface and rolling pin. Roll out each dough ball separately; transfer crusts to pie plates.
- Flute edges with fingers; prick crust bottoms and edges with a fork.
- 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
- For filling: In a saucepan mix the first 6 ingredients well.
- Cook over medium heat; stir mixture until it boils and thickens; cook 2 more minutes.
- Remove from heat; add butter and vanilla. Cool to room temperature; pour into pie crust.
- For meringue: Beat egg whites, cream of tartar and vanilla together until soft peaks form.
- Gradually add sugar; beat until sugar completely dissolves.
- Spread on pie top; seal to crust edge.
- 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
- Crumble muffins and bread together.
- Sauté celery and onion in butter.
- Mix bread, vegetables and seasonings together (works well to make a day ahead to enhance flavor).
- Mix buttermilk and baking soda; add to cornbread mixture.
- Add broth until mixture is moistened but not soupy.
- 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
- Boil chicken with onion and celery; add bouillon. Simmer 2 hours; cool.
- For dumplings: Mix flour, baking soda, salt, milk and oil until moistened.
- Roll dough on a floured surface to 1/4-inch thickness; cut into strips.
- Bring broth to a boil; drop dumplings into broth; don’t stir.
- Reduce heat; cover and simmer 20 minutes.
- Add evaporated milk, salt and pepper.
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