And was I surprised! Josh cooked up an amazing dinner (that, of course, I had to photograph...), including steak, green beans, and my favorite, home fries. Delicious, seriously. I felt spoiled, especially since I seriously slacked on the meal-cooking end this week.
Because I didn't have to cook the dinner, I made good on my promise to deliver sugar cream pie to work. I've only eaten this pie twice, and Josh had never had it. It appears to only exist in Indiana, so I couldn't find many recipes. Normally when I'm cooking something entirely new, I look at lots of recipes, and take the average of all of them, to end up with something in-the-middle. Well, there weren't many recipes to choose from, so I mostly followed the Food Geeks one, with a couple modifications for flavor. Here's about what I ended up with:
1 cup sugar
1 dash salt
5 tbsp. flour
Just under 1 pint whipping cream
1/2 tsp vanilla
1 unbaked pie shell
Combine sugar, salt and flour. Heat whipping cream. Add a little cream to sugar-flour mixture, then mix in all the cream. Add the vanilla & cinnamon. Pour into unbaked pie shell. Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake for 35-40 minutes. Cover edges of pie crust with foil if they look like they're beginning to burn.
I was worried when I poured the pie into the pie shell- it was liquid, like milk (well, heavy cream) I thought there was no way it would solidify. When I took it our of the oven, it still wasn't entirely solid. It solidified as it cooled. It was well received at work, and got a "perfect" rating by a certain sugar cream pie connoisseur.
And then yesterday, the most anticipated cooking event of the week, the Amish Friendship Bread. I followed the directions and decided it takes a LOT of ingredients to make this bread. I kind of felt like I was making stone soup, because I spent all week nursing this yeast, so I could make what seemed to be a quickbread. Kinda silly, but there must be science behind it, right? Anyway, the loaves came out of the oven and they were as delicious as promised. I used applesauce in place of half the oil, and they have an apple-cinnamon flavor to them. Yum.
That's all for now. With all the sweets-cooking lately, I had to replenish my eggs, flour, sugar and milk this week. Good thing too, because here comes an ice storm...