Mrs Lyndon Johnsons Chess Pie Food

CLASSIC CHESS PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
• Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
• Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
• Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
• For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
• Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.

MRS. LYNDON JOHNSON'S CHESS PIE

Steps:

• Mix sugar and flour together, add to butter and blend until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla and pour into unbaked pie shell. Bake in 300°F oven until knife inserted comes out clean-about 1 hour.

MRS JOHNSON'S PEACH PRESERVES

Steps:

• Peel and slice peaches. about 24 of them.
• Bring sugar and water to a boil.
• Cook for 5 minutes or till a syrup forms.
• Skim off any foam.
• Stir in peaches.
• Return to a boil.
• Watch for boiling over.
• Boil for 5 minutes stirring constantly.
• Remove from heat.
• Skim off any foam.
• Add extracts. add salt.
• Fill clean sterilized jars.

MRS. LYNDON JOHNSON'S STRAWBERRY ICE BOX PIE

Steps:

• Put marshmallows in double boiler. Add 2 tablespoons strawberry juice. Cook until marshmallows are dissolved. Mix strawberries and marshmallows thoroughly. Chill about 2 hours. Fold whipped cream into marshmallow mixture and pour into pastry shell. Chill until firm. __PASTRY SHELL Roll into 10-inch pie pan. Bake at 350°F for 10 minutes.

MRS. LYNDON JOHNSON'S SPOON BREAD

Steps:

• Stir cornmeal into 2 cups milk and let mixture come to a boil, making a mush. Add balance of milk and well-beaten eggs. Stir in salt, baking powder, and melted butter. Bake 30 minutes in oven at 350°F.

MRS. STEWARD'S LEMON CHESS PIE

Steps:

• Preheat oven to 400 degrees.
• Prick bottom of pie crust several times, then brown pie crust for five minutes.
• Break eggs into a large bowl and beat slightly.
• Add sugar, cornstarch, salt and cornmeal. Mix well.
• Add buttermilk and butter, mix well.
• Add lemon juice and zest. Mix until smooth and creamy.
• Pour filling into pie shell.
• Place in 400 degree oven for 10 minutes.
• Reduce, heat to 350 degrees and bake for 35-40 additional minutes, until knife inserted into center comes out clean.
• Let cool and enjoy.

MRS. LYNDON JOHNSON'S STRAWBERRY ICE BOX PIE

Steps:

• Put marshmallows in double boiler. Add 2 tablespoons strawberry juice. Cook until marshmallows are dissolved. Mix strawberries and marshmallows thoroughly. Chill about 2 hours. Fold whipped cream into marshmallow mixture and pour into pastry shell. Chill until firm. __PASTRY SHELL Roll into 10-inch pie pan. Bake at 350°F for 10 minutes.

MRS. LYNDON JOHNSON'S POPOVERS

Steps:

• Grease pans. Mix and sift flour and salt. Combine eggs, milk, and shortening. Gradually add to flour mixture, beating about one minute or until batter is smooth. Fill greased sizzling hot pans about three-quarters full and bake in very hot oven (450°F) about 20 minutes. Reduce heat to moderate (350°F) and continue baking for 15 or 20 minutes.