Mamaw Nancys Butterscotch Pie Food

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

MAMAWS UPSIDE DOWN SHEPARD'S PIE

Steps:

• In a large sauté pan over medium heat, sauté your ground sirloin, pepper, onion and carrots. Once meat is cooked through (about 10 minutes) and onions are translucent, add the flour and mix and cook for additional 2 minutes. Then add the garlic, corn, beef broth, catsup, and worstershire sauce. Cover and cook at a low simmer for about 10 minutes.
• Meanwhile, make your cornbread mix. In large bowl combine the cornmeal and flour together with the egg and buttermilk. Stir in the melted butter and salt, and mix well.
• Oil a large cast iron skillet (or 9x13 baking dish) and spread your mashed potatoes in it entirely covering bottom. Spread the meat mixture once thickened over the potatoes. Sprinkle the pepper jack cheese over the meat mixture, and then cover with your cornbread mixture.
• Bake at 375°F for about 30-45 minutes until cornbread is cooked through and lightly browned. (a toothpick into the center of the cornbread that comes out clean shows its done).
• Let sit for about 15 minutes before dishing out.

MAMAW PIE RECIPE

Steps:

• Bake your pie shells according to package directions and let them cool completely.
• While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
• In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
• Have your baked and cooled pie shells ready to fill -- it's time to start layering!
• Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
• Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
• Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
• Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
• You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

NANCY'S BUTTERSCOTCH CHEESECAKE

Steps:

• Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
• In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
• Cook and stir til thickened and bubbly.
• Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
• In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
• Add vanilla and the cooled pudding.
• Blend well.
• Pour into prepared crust.
• Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
• Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
• Return to oven for 2 minutes.
• Cool to room temperature.
• Chill in refrigerator at least 8 hours before serving if possible.
• *Cook time reflects chill time*.