Knock Your Socks Off Buttermilk Pie Food

CROUTONS

Steps:

• Cut buns into bite size pieces.
• You can also use bread, which can be fresh or 'day-old'.
• Place pieces in a bowl and drizzle oil over as you stir to coat.
• Feel free to use more or less oil than is called for.
• The more oil you use, the more melt-in-your-mouth they will be.
• Sprinkle with seasoning salt.
• You can also use garlic powder, oregano, Italian seasoning or any combination of them.
• Bake at 350°F for about 15 minutes, stirring once.

KNOCK YOUR SOCKS OFF BUTTERMILK PIE

Steps:

• Preheat Oven to 325 degrees.
• In a large bowl, mix sugar and eggs. Then add vanilla and flour. Stir in melted butter, and then buttermilk. Do not beat. Finally, fold in the graham cracker crumbs.
• Pour into the pie crusts, dividing evenly between the two crusts.
• Bake 45mins or until center of pie is firm when tested with a knife.

KNOCK-YOUR-PANTS-OFF SWEET & SPICY GLAZED BUTTERMILK MEATLOAF RECIPE - (4.2/5)

Steps:

• Heat oven to 425°F. Combine the glaze ingredients, ketchup, barbecue sauce and brown sugar in a small saucepan and place over low heat. Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent. Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool. In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined. On a rimmed baking pan, form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed. Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture - just keep it in the saucepan on low and stir it every few minutes.) Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.

"KNOCK YOUR SOCKS OFF" PUMPKIN PIE

Steps:

• For crust: Place ginger in processor and process until minced.
• Add flour, sugar, allspice and salt; process to combine.
• Using on/off turns, cut in butter until mixture resembles coarse meal.
• Mix yolk and 2 tablespoons water in small bowl.
• Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
• (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
• Wrap in plastic; chill 1 hour.
• (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
• Roll out dough on floured surface to 12-inch-diameter round.
• Transfer dough to 9-inch-diameter glass pie dish.
• Trim overhang to 1 inch.
• Fold edges under crust.
• Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
• Freeze crust for 15 minutes.
• Line crust with foil and then fill with pie weights (dried beans work well too).
• Bake crust 10 minutes.
• Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
• Transfer crust to rack; cool completely.
• For filling: Whisk all ingredients in large bowl until combined.
• Pour into pie crust.
• Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
• Remove from oven, and let pie stand 10 minutes to set slightly.
• Maintain oven temperature.
• Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
• Rub in butter with fingertips until mixture begins to form small clumps.
• Sprinkle topping over pie.
• Bake until pie is set and streusel is golden brown, about 25 minutes.
• Transfer to rack and cool completely.

SWEET POTATO BUTTERMILK PIE

Steps:

• Preheat oven to 375 degrees.
• POUR 1.5 INCHES OF WATER INTO A 3 QUART stockpot with a strainer basket and bring to a boil over medium high heat. Add the sweet potatoes, cover, and steam until fork tender, about 20 minutes.
• Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
• Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
• In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
• Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
• Add the buttermilk and stir until incoorporated.
• Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
• Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
• Remove, place on rack to cool. Serve at room temperature and ENJOY!