When summer arrives in Maine it comes quickly! How beautiful it has been. We went back to the strawberry fields this past weekend and picked a few more. So hard to resist! We had a recipe submitted with the claim to be just like “KFC’s.” We made some and feel they are perfect for strawberry shortcake. Fluffy and a little sweeter
than a regular biscuit. I know that many of you have enjoyed the KFC biscuits for years and bought them by themselves by the half dozen in years past. Try these and let me know what you think. I am, as promised, including two pie recipes sent in by our friend, Byrna.
Kentucky Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk
Directions: Preheat oven to 400 degrees F. In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Shaker Sugar Pie
1/2 box brown sugar
1/4 cup flour
1 teaspoon vanilla
4 pieces of butter
Directions: Place in unbaked pie shell and pour milk over it just to cover. Sprinkle with nutmeg. Place in 350 degree oven. Serve warm or cooled.
(Source unknown, but it proved to be like the sugar pie I had had in Quebec. I felt guilty taking it to a women’s bring-something luncheon because it was so easy, but no one had had it and those who tried it exclaimed over it.)
Southern Coconut Pie
2 eggs
2/3 cup sugar
2/3 cup coconut
2/3 cup milk
1 teaspoon vanilla
1 teaspoon flour
2 tablespoons butter
Directions: Beat eggs, mix all together and pour into unbaked shell. Place in 350 degrees F oven for 30 minutes or till custard-like. (My mother’s sister, who married and moved to South Carolina, made this for us when she came back to visit. Best to refrigerate after the first day or so.)
Thank you Byrna!
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
