248 pp., 61/8 x 73/4, 7 illus., index

$24.95 cloth
ISBN 0-8078-2508-5

$15.95 paper
ISBN 0-8078-4790-9

Published: Fall 1999

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Mama Dip's Kitchen

by Mildred Council

Copyright (c) 1999 by the University of North Carolina Press. All rights reserved.




Selected recipes from chapter 5.

Pecan Pie
Polka-Dot Pumpkin Pie
Sweet Potato Cobbler


Pecan Pie
Serves 8

This is the pie that I made on ABC's Good Morning, America.

1 stick butter or margarine
1 cup sugar
1 cup light Karo syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees. In a saucepan, melt the butter but don't let it brown. Mix in the sugar and Karo syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

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Polka-Dot Pumpkin Pie
Serves 8

I thought that my children wouldn't like pumpkin pie made out of the snaggle-toothed jack-o'-lantern over potato pie, so I added raisins to tempt them--and they liked it.

1 can (15 ounces) pumpkin
2 eggs, well beaten
1 cup brown sugar, packed
1 small can (5 ounces) evaporated milk
1 teaspoon allspice
1/4 teaspoon ground cloves
pinch salt
1/2 cup raisins, chopped
1 unbaked 9-inch pie shell

Mix the pumpkin, eggs, sugar, evaporated milk, and spices together, blending well. Put into the pie shell and scatter the raisins evenly over the top. Bake on the middle rack of a 350 degree oven for 45 minutes.

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Sweet Potato Cobbler
Serves 10 to 12

A real down-home dessert.

4 medium sweet potatoes, peeled and sliced thin
1/2 teaspoon ginger
1 cup brown sugar, packed
1/2 cup granulated sugar
1 heaping tablespoon flour
1 cup water
3/4 stick butter or margarine
1 cup water
cobbler crust (see below)

Preheat oven to 375 degrees. Put the sweet potato slices in a 9 x 12-inch baking dish, spreading them over a bottom crust if you like. Mix together the ginger, both kinds of sugar, and the flour and sprinkle them over the potatoes. Dot the potatoes with the butter. Place a crust over the potatoes and bake for about 40 to 50 minutes.

Cobbler Crust
3 cups plain flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup shortening
1/4 cup cold water

Put the flour, salt, and sugar in a bowl. Add the shortening and mix everything together well, using a fork or your fingertips, until crumbly. Add the water and mix to form a moist ball of dough. On a floured board, roll out half of the dough to make a crust that fits the bottom of the dish in which the cobbler is being made. Press the crust into the baking dish, prick it with a fork a few times, and bake in a 375 degree oven for 10 minutes. It should look done but not brown. Cool 10 to 12 minutes, then put the fruit mixture on top. Roll out the rest of the dough, place it on top of the fruit, and prick it with a fork a few times. Or roll it out, cut it into strips, and make a lattice crust over the fruit. If you like, brush the top crust with melted butter and sprinkle with sugar. Bake the cobbler at 375 degrees for about 40 to 45 minutes (or as specified in the recipe), until the crust is well browned.

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