Sweet Vanilla Cream Pie

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Matthew’s mom (Chris Tessnear) loves vanilla pie. For years, her mom (Matthew’s grandma, Vember Quinn) made it for her on special occasions. She said she had never quite gotten vanilla pie like her mom’s anywhere else.

Until now.

While searching through vanilla-inspired recipes on Pinterest, we came across a semi-complicated recipe for vanilla bean cream pie. It looked delicious and I thought it could be simplified by cutting out the process of scraping the seeds from the vanilla bean to use during cooking, especially since vanilla extract was also in the recipe. So I removed the vanilla bean (which also made the recipe cheaper and easier to make with common pantry items) and substituted entirely with vanilla extract. The resulting recipe was just as vanilla-sweet and creamy as I’m sure the original was. I also simplified some of the recipe instructions, to where now, this is another of my easiest pies to make, only requiring a small bowl and a pot worth of cookware, a few simple ingredients, and a little time.

Matthew’s mom says this pie is the best she’s had since her mom’s pie, and is in fact, just as good. That’s high praise from a lady who can cook as well as my mother-in-law can! We hope you give this pie a try. We know you’ll love it just as much as we do!

P.S. You could also make the pie’s filling and enjoy it as pudding, without a shell or any additional baking. It would be delicious as a homemade, cooked vanilla pudding! And there are no eggs in the recipe, which I love, because you don’t have to worry about any undercooking. Easy peasy! Enjoy!

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Ingredients:

9 inch pie crust (baked and cooled)

1/4 cup cornstarch

3/4 cup sugar

4 tbsp. butter

1 1/4 cups heavy cream

1 cup milk

1 tsp. vanilla extract

Topping: 2 tbsp. melted butter; 1/2 tsp. cinnamon

Directions:

1. Pre-bake the pie shell on 350 for about 10 minutes, until golden brown and no longer doughy in appearance.

2. Mix the sugar and cornstarch in a bowl and put to the side.

3. In a nonstick pan, melt the 4 tbsp. of butter on medium heat. Add the heavy cream, milk and vanilla.

4. Add the dry ingredients (cornstarch/sugar mixture) to the pot slowly and stir with a whisk constantly until the pudding thickens (about 10 minutes).

5. Remove from heat and pour the pudding into the prepared pie crust.

6. Drizzle with the 2 tbsp. of melted butter (I usually melt it in the microwave in a Pyrex measuring cup) and sprinkle the cinnamon on top evenly.

7. Put the pie in the oven on broil just until the butter starts to bubble. Keep a check on it; this will only take a few minutes.

8. Refrigerate for four hours or overnight.

Slice and delight!

Serves: about 8

Foodie Travels: Sunni Sky’s Homemade Ice Cream, Angier, N.C.

f4daf9ed20558c50ec3c10eeb341907eIf you haven’t yet discovered Sunni Sky’s Homemade Ice Cream in the North Carolina community of Angier (between Raleigh and Fayetteville), you’re missing out. Dozens of flavors await you, including some very creative options that you likely wouldn’t expect.

My first experience with Sunni Sky’s came about a dozen years ago while visiting a friend at nearby Campbell University. A group of us drove along the country roads of central North Carolina and over to the ice cream shop, where I had my first taste of pumpkin pie ice cream. And, boy, was it good!

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Photo: Sunni Sky’s Facebook page

That’s a pretty tame flavor compared to one of the shop’s most adventurous selections. How about ice cream with hot peppers and other sizzling ingredients? That’s the aptly named cold sweat, and it’s so fire-like that you can expect to sign a waiver if you want to consume a serving. The flavor is so “hot” that it’s garnered attention near and far for Sunni Sky’s.

Sunni Sky’s draws customers by the droves in the spring and summer months, so don’t expect to have this place all to yourself, especially on the busiest days. But while there’s not much standing room inside when the counter’s full, there are options to sit outside, or you can roll down the windows and take a seat in your car in the parking lot.

v67DMubcwVWAnzJMtqWmg_UQtkYpRC7VSx47f-gWCTcWhat makes an ice cream shop a winner for you? Maybe it’s the reasonable prices, the flavor selection, the consistency of the treat, or the small-town, family-friendly atmosphere. Or perhaps you like the opportunity to try as many flavors as you like to decide what you want to purchase. You’ll find all of those at Sunni Sky’s, which the owner named after his two children, Sunni and Skylar.

Take cash with you to Sunni Sky’s, and prepare your tastebuds. You’re in for quite an ice cream ride!

 

Sunni Sky’s Homemade Ice Cream

8617 State Highway 55, Angier, N.C.

Simply Sweet Homemade Doughnuts

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I’ve been craving doughnuts lately. Several local doughnut shops have fed my desire for sweet, fried dough, but I’ve been wanting to try to make our own doughnuts at home. The new CBS comedy “Superior Donuts,” a show about a longtime Chicago doughnut maker and his innovative new assistant, has further fueled my intense yearning to create our own baked treats at home. But I didn’t want to deal with a complicated or time-consuming recipe. After all, I’m not much of a baker. Molly fills that role in our house.

So I went online searching for doughnut recipes. Many use yeast, and I didn’t want to go that route. Others use shortening, and I’m not a fan of working with that ingredient. It’s more the consistency I have an issue with. (Though Molly’s biscuits are delicious!)

After some browsing, I finally found a recipe on cooks.com, a recipe search site, that seemed to meet my criteria of simple ingredients, easy process. We tried it out on a weeknight, and I’ll just say that we were extremely pleased with the results. You’ll have to read our comments below the recipe to get the full verdict!

Ingredients

1 cup milk

1 cup sugar

2 ½ tbsp butter

3 eggs

5 cups all-purpose flour

4 tsp baking powder

1 ½ tsp salt

¼ tsp cinnamon

Cooking oil (your choice of kind)

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Steps

  1. In a medium or large mixing bowl combine sugar and butter. Blend in eggs. Add milk and mix all together.
  2. In another large mixing bowl, combine flour, baking powder, salt and cinnamon.
  3. Gradually add liquid mixture to flour mixture, beating vigorously. (It is possible to hand-mix/beat with a whisk or large spoon, but it is probably easiest to use a mechanical mixer.)
  4. Flour a work surface generously. Knead mixed dough on surface and add flour to all sides to keep from sticking.
  5. Roll out dough about ¼ inch thick.
  6. Use a solid-edge cup or other circular item (we used a solid plastic drinking cup) to cut out doughnuts. Be sure to flour the edge of the cutting surface to keep from sticking. Use a small utensil (we used an apple corer) to cut out holes in the middle of doughnut, if desired.
  7. Fry in deep, hot oil, beginning at a medium-high heat on stovetop. We used a large pot for frying. And we used a metal slotted spoon to slide doughnuts easily into the hot oil.
  8. When doughnuts rise to top, turn only once. We used kitchen tongs to turn and remove the doughnuts from the oil.
  9. Drain doughnuts on absorbent paper.
  10. You can top these doughnuts with powdered sugar, make a glaze, cover in a chocolate sauce or spread, or enjoy them plain.

Yield: We got 22 doughnuts out of this recipe, sized by the cup we used to cut out the dough.

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Molly’s Take: Warm, fluffy, soft doughnuts with a hint of sweetness and a hearty helping of old-fashioned flavor. Matthew has been dying to make doughnuts at home, and I was pleasantly surprised at how easy it was to make this homemade recipe! It does take prep and time, but the end result is a truly delicious, homemade confection well worth the wait. I covered half my first doughnut with powdered sugar, and the other half with Nutella. I don’t need to tell you how amazing this combination was. Mm!

Matthew’s Take: These doughnuts only took about an hour total to make, from gathering the ingredients in our kitchen to mixing the dough to frying and cooling. In addition to the simplicity, the recipe creates a soft, slightly sweet doughnut that I would describe as a cross between a solid cake doughnut and an “old-fashioned” doughnut. The recipe doesn’t produce a light Krispy Kreme-type confection for all you KK-only fans out there, but it’s a delicious doughnut. I’d be curious to see how slightly modifying the recipe would impact the flavor and the consistency. But, honestly, for a first batch, these turned out amazing, and as Molly said, our house smelled like a doughnut factory!

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Foodie Travels: Scratch Bakery, Durham, N.C.

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Molly and I are always excited to find a fresh local bakery. When that bakery serves up several kinds of homemade pie, it’s even better.
During a quick stop in Durham, N.C., we visited Scratch, one of those local places that feels almost like it’s set in a different location than it actually is. Scratch offers outdoor seating that has the cafe-style feeling of a European city plaza. But it also provides the desserts and brunch items recognizable in American dining venues.
We went to Scratch for pie, and on the day we visited, the offerings included chocolate, lemon chess, buttermilk sugar, sweet potato, rhubarb and more.
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While all of the options we sampled were delicious, and we sampled about everything but my least favorite flavor of rhubarb, the buttermilk sugar was the most unique. It had a creamy yet light, sweet, buttermilk-flavored filling, with a crunchy layer of sugar right on the crust.
The crust. It was the most flaky, pastry-like crust I’ve had in recent memory on any pie. And pie is our typical dessert of choice anywhere we can eat it, at home or on the road.
Scratch also serves up brunch items like the popular avocado toast and traditional breakfast sandwiches, as well as other pastries, coffees and drinks, and lunch menu choices.
If you visit, don’t expect to park right outside. The section of Orange Street is set up to be a pedestrian walkway. But you can find a variety of half-hour, hour and two-hour parking throughout downtown.
Scratch Bakery
111 W. Orange St., Durham, N.C.
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Foodie Travels: Sunny’s Donuts, Gaffney, S.C.

Pay careful attention as you near the intersection of Granard, Logan and Yale streets in Gaffney, S.C. You don’t want to miss this.

It looks like a convenience store and gas station, and it is. But Sunny’s Quik Stop offers so much more on one corner of the shop.

Look for the blue and orange-yellow sign that announces “Sunny’s Donuts.” It’s flanked on each side by “Voted Best Donut Shop in South Carolina” signs. And you know you’re in South Carolina because one of those signs offers University of South Carolina Gamecocks colors and the other Clemson University Tigers colors.

Most importantly, inside you’ll find a donut display case that offers a plethora of tasty treats. There’s everything from basic donuts to bear claws to peach fritters and more. If I had to liken the donuts to something familiar for everyone, I’d say they’re more Dunkin’ than Krispy Kreme. But don’t let that deter you if you have a hard allegiance to a brand and product. This place is special, and with all of the establishments you’ll find on #FoodieScore it’s all about the one-of-a-kind angle.

The shop and its owners have a unique story behind them. You can read more about that here.

There is a convenience store in the other part of the building, but the Donut wing is what makes this a destination more than just a stop on the highway.

Many of the treats you choose will provide more than you’re able to eat in one sitting. So bring the family or a group of friends, prepare to take some home and go ahead and make plans to come back when you get to Gaffney.

Unique donut shops and bakeries are commonplace in big cities, but they’re somewhat of a rare breed these days in some small towns in the South. Don’t pass this one.

Sunny’s Donuts

720 S. Granard St., Gaffney, S.C.

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