Our deliciou s,and easy-to-make Rustic Strawberry Pie. Rolling Pin Rustic Strawberry Pie PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This was the first year (2024) that I grew enough strawberries to eat and have extras to freeze-dry. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year their strawberries were exceptionally nice so I will be freeze-drying some of theirs as well. You can use a bought crust for this pie but our recipe is so easy, and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!! Crust Ingredients: Every bit of this crust is flaky and delicious. Unlike regular pie crust where the crimped edge is usually left on the plate. • All-purpose flour: Simple, right? Make sure the flour you are using is fresh. It's easy to tell by the smell. • Sugar • Salt: Preferably Sea or kosher salt. • Unsalted butter: Make sure it is cold, cold, cold. After cutting into cubes, (or grating), put in freezer for a few minutes. • Ice water: Although the recipe says 3 tablespoons, almost always it takes a little more. And make sure it is cold! I like to drizzle in the water while using a large fork to shape and make a rough ball. Filling Ingredients • Strawberries: Use the freshest and plumpest berries that you can find. You can also use apples, peaches, cherries, or blackberries. • Cornstarch: I use cornstarch instead of flour because you need less and it makes the filling more palatable. • Sugar • Lemon: Not much, but necessary • Cinnamon: Fresh is best! Start with capped strawberries and mix with the other filling ingredients. If the strawberries are the size of a quarter or less, I leave them whole. Pour the strawberries into the crust; arrange them if necessary. Fold the crust over the edge of the strawberries. You can do it into neat folds or randomly as I've done here. I prefer the more rustic look. The juices ran over in this pie, but once it cools a little, the pie will be easy to slice and the pieces will remove easily. The parchment paper helps with that. That's why I love this style of pie! Ingredients Crust: • 1¼ cups plain flour • 1 Tbsp sugar • 1 tsp salt • 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes • 3 Tbsp ice water (depending on the weather, it normally takes more) Filling: • 4 to 5 cups fresh strawberries, washed and spread on towel to dry. Cut into halves or thirds if large. • ½ cup sugar • 4 Tbsp cornstarch (¼ cup) • ¼ tsp cinnamon (optional, but good) You will need a baking sheet and parchment paper.* Instructions 1. Crust: In a large bowl, mix the flour, sugar and salt**. Toss the butter cubes with the and cut in with a pastry cutter until the butter is the size of small peas. Sprinkle 2 tablespoons of water over the mixture and fold with a spatula adding more water if needed until the mixture, when pressed together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc; wrap in plastic wrap and chill about 20 minutes. Remove from chilling, roll on parchment sheet until 13-inches in diameter. Make filling. 2. Preheat oven to 425°F. 3. Filling: In a large bowl, mix together the corn starch, sugar and nutmeg. Add the berries and fold to coat with the dry mixture. Place crust (leave on parchment) on sheet pan. Place filling in the center, leaving about 3 inches of dough uncovered on all sides. Fold that dough up over the fruit all the way around while creating rustic pleats. Place the pie on a middle rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and continue baking for an additional 45 minutes or until the crust is golden brown. Remove from oven; cool completely before serving. *After rolling the crust on parchment, it can be fitted into a large pie pan, leaving the parchment to make it easier to remove and slice after cooling. **This crust can also be made in your food processor. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Rustic Strawberry Pie Favorite Things from the Kitchen Parchment Paper

Pimento Cheese This recipe is super simple and delicious, with many uses. It can be used as a spread, dip, or sandwich. It's a perfect companion for dill pickle chips! Plus, t he recipe can be easily halved if you don't need a larger amount. About the Ingredients: • Velveeta -This has been around a long time, since 1918. Not a real cheese but rather a processed form of cheese. It tends to have a milder flavor and creamier texture which works great for this recipe. • Sharp Cheddar cheese -Needed for that punch of flavor and texture. • Pimentos -These are mild sweet peppers that come canned or in jars. You could also use diced roasted red peppers. • Mayonnaise -Use your favorite brand. • Sea salt & black pepper -Mix everything together and taste before adding either one. Homemade Pimento Cheese Ingredients • 1 box (16 oz) Velveeta original cheese • 2 cups (8 oz) finely shredded sharp Cheddar cheese • 1 jar (4 oz) diced pimentos • 1 cup mayonnaise (I've always used Duke's) • Sea salt & black pepper; taste before adding Chill the Velveeta in the freezer for 15 minutes (no more) before grating. Instructions 1. Using a grater with large holes, shred the Velveeta into a large bowl. I have successfully used the food processor for this step. The Velveeta is meant to be a little creamy. 2. Stir in the Cheddar cheese and pimentos; add mayonnaise and fold in until the mixture is creamy. 3. You can serve right away or refrigerate until needed. Options • Make a sandwich (great toasted), or serve with crackers, as a t opper for cocktail bread or cut-up with fresh veggies. • Use pimento cheese to make stuffed celery sticks for a tasty appetizer. • Add a half a diced jalapeno to the mix for a kick (or more to suit your taste). • Add bacon, lettuce and tomato for the ultimate sandwich! Soooo good! • If you need to thin, add a little more mayo. KEYWORDS pimento cheese recipe , best pimento cheese recipe, pimento spread Share Pin Share Jump to Recipe PRINT RATE Don’t love it Not great Good Great Love it

Condiments, Marinades & Dressings Simple Peanut Sauce Most of us associate peanut sauce with Asian cooking but Southerners have used peanuts in cooking for hundreds of years. This recipe with 4 basic ingredients can be used in so many ways. It can be used as a salad dressing, a sauce for chicken and burgers, or just about anything that comes off the grill. It's also great with egg rolls or spring rolls! Ingredients ½ cup creamy peanut butter ½ cup soy sauce 3 Tbsp soy oil 2 Tbsp rice vinegar Instructions Whisk the peanut butter and soy sauce together, then whisk in the oil and vinegar. I like to use my immersion hand mixer so it is thoroughly mixed. If using crunchy peanut butter, whisk it in last by hand. Options • For a little extra bite, add ¼ tsp crushed red pepper. • For sweetness, add 2 Tbsp brown sugar. • 1 clove garlic, finely minced gives depth.

Delicious spreads for your homemade breads. Spreads for Breads I love bread with butter. Maybe it's a Southern thing, but I grew up with bread at every meal and there was always butter on the table. Even when margarine came along, we still had butter to spread on our bread. And even though butter is still at the top of my list, I've been using other spreads to enhance my lowly piece of bread (or rolls). You can also enjoy them on waffles and some of them make great toppings for tea sandwiches. FYI, keep refrigerated when not using. • Whipped Cinnamon Butter-In a small bowl, beat 1 cup room temperature butter, 1 teaspoon cinnamon and ¼ cup brown sugar on medium speed until fluffy and sugar is dissolved. Makes 1 cup. • Whipped Honey-Orange Butter-In a small bowl, beat 1 cup room temperature butter, 2 tablespoons honey and 2 teaspoons grated orange peel on medium speed until fluffy. Freshly grated orange peel is the best. • Lemon-Cream Cheese Spread-In a small bowl, beat 8 ounces room temperature cream cheese, 1 tablespoon powdered sugar,teaspoon grated lemon peel and 1 tablespoon lemon juice until fluffy. • Whipped Garlic Butter-In a small bowl, beat 1 cup room temperature butter, ½ teaspoon garlic powder and ½ teaspoon sea salt until fluffy. You can also add ½ teaspoon of Italian seasoning. • Whipped Fruit-Cream Cheese Spread-In a small bowl, beat 8 ounces room temperature cream cheese, and your choice of 2 to 3 tablespoons of seedless jam, like strawberry or blueberry. Orange marmalade (chopped a little) works great too.

Vegetables Fried Okra I am very fortunate to have a small country store not far from our home that stocks a mass array of cooking basics and seasonal fresh produce. Usually we grow our okra but if the weather hasn't cooperated, we tend to gravitate to this place. Most of the okra they sell is usually 2 to 3 inches in length, but never over 4 inches. Okra is one of the vegetables that you either love it or hate it! We happen to love it, especially fried this way and it freezes beautifully. After slicing the ok ra and soaking it in buttermilk, this recipe will go quickly. I prefer to fry in peanut oil, canola oil or a mixture; they tend to drain better and it have a higher flash point, which is one reason we also use them to fry turkeys during the holidays. Ingredients 1 lb. fresh okra 2 cups good buttermilk 1 cup self-rising flour 1 cup self-rising cornmeal 1¼tsp salt ¼ tsp ground red pepper or black pepper Cooking oil (Canola oil, peanut oil or a mixture) Instructions 1. Pour buttermilk into a medium bowl. Trim okra, cutting off tips and stem ends; cut into scant ¾- inch pieces. place into buttermilk, gently stir, cover and chill for about 45 minutes. 2. In the meantime, pour oil about 2 inches deep in a large pot, like a Dutch oven. Start heating to 375 degrees when okra comes from the fridge. 3. Combine flour, cornmeal, salt and pepper in a medium bowl. Remove okra from buttermilk with a slotted spoon or strainer; discard buttermilk. Place the okra, in small batches, in the flour mixture; shake off excess flour. Fry in small amounts for 4 minutes to a golden brown; drain on several layers of paper towels. Watch carefully when frying as it can quickly overcook. Tips • Gently shake okra after frying to remove excess oil before placing on paper towels. • Small batch frying prevents the temperature of the oil from dropping too low. • If freezing, cook okra until light brown, drain, then slightly cool and place in freezer on baking sheets until frozen. Quickly pour into bags and freeze. Reheat in frying pan with scant amount of oil until done. • For more heat, add another ¼ teaspoon red pepper. Did You Know? • Self-rising products produce a lighter coating because of the baking powder they contain. • Peanut oil in about 90% saturated fat. That is why it is mostly used in Asian cooking in small amounts. • Canola oil is low in saturated fat and also contains omega-3 fatty acids.

A variety of fabulous sauce recipes. Sauces Marinara Sauce Lemon Butter Sauce Cajun Remoulade Sauce Simple BBQ Sauce Stir Fry Sauce Hot Pepper Vinegar Sauce Easy BBQ Sauce & Marinade Best Cocktail Sauce Basic BBQ Sauce Tartar Sauce

Fish & Seafood A simple no nonsense approach to good food and daily living Oyster Stew If you are an oyster lover, this is for you! Not to be confused with a chowder, this stew contains fresh oysters that have been heated slightly in butter, seasoned, then topped off with cream. This stew is simmered, never boiled, to keep the oysters tender and flavorful. Ingredients • ¼ cup (½ stick) butter • ¾ tsp celery salt • 1/8 tsp tsp paprika • ¾ tsp sea salt • 1/8 tsp white pepper • 1 pint of shucked raw oysters (with liquid) • 1 quart (4 cups) half & half cream • Oyster crackers for serving • You will need a large double boiler with simmering water in the bottom.* Instructions 1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat until edges on oysters start to curl; reduce heat and leave pan on the stove. 2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot. 3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers. *You can make a double boiler by putting a bowl on top of a large pot with simmering water. KEYWORDS oyster stew, oysters

The best Southern Banana Pudding. Southern Banana Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is my basic recipe for banana pudding. Like most cooks in the South, we each have our tried-and-true recipes. There are many others out there, but this is the one that works for me. It's best to eat the banana pudding within a few hours of making, because the bananas tend to brown. This is the version that I grew up with because the pudding is made from scratch and cooked. It has simple ingredients and takes a minimum amount of time. About the Ingredients • Milk: Only use whole milk. It does make a difference. • Eggs: I use large eggs for most of my cooking, even though they seem smaller than they used to be. • Vanilla wafers: Use a good quality; I've always used Nila vanilla wafers. I am partial to the size and the flavor. • Bananas: Yellow with a few dark spots have the best flavor. • Vanilla: Banana pudding and vanilla go hand in hand. Our recipe for homemade vanilla here . There is a big difference in the flavor of our vanilla pudding and the boxed kind that you find in the store. It tastes so much "cleaner" and fresher because it doesn't have all the preservatives in it. One of my favorite things about banana pudding is the meringue on top. My mom would always put it under the broiler until the "tips" of the meringue would turn brown then immediately take it out. This always left a lot of white and I never felt comfortable eating that. I found that by putting the pudding in a preheated oven, letting it start to turn brown, then quickly turning off the oven and then leaving it in just until the entire top was golden brown. This made it a lot more appetizing to me. Banana pudding is similar to English trifle, which is made from cake, fruit, and pudding (custard). I make my vanilla pudding from scratch, and it tastes so much better than a mix. By constantly whisking the pudding as it's cooking, the result will be so smooth and silky that it will enhance every bite. Favorite Things from the Kitchen Ingredients • 2 ¼ cups milk • 4 eggs, separated (whites will be used for the meringue topping) • 6 Tbsp sugar • 2 Tbsp cornstarch • 1 tsp salt • 2 Tbsp butter • 1 tsp of a good vanilla • 2 Tbsp sugar • Vanilla wafers (about 48) • 4 ripe bananas, sliced (scant ½-inch) Preheat oven to 350°F. You will need a 1½ quart casserole dish - round, square, or rectangular. Instructions 1. Combine the first 5 ingredients in a large saucepan; whisk until smooth*. 2. Cook over medium heat, stirring constantly with a whisk until thickened. Whisk in butter and vanilla; set aside. 3. Place alternate layers of vanilla wafers, bananas and custard in the casserole dish. (Make sure the custard gets into every nook and crannies.) 4. Beat egg whites (with the 2 tablespoons sugar) on high speed until foamy; gradually add sugar and beat until meringue forms stiff peaks. Spread over pudding, making sure to seal at sides of dish. 5. Place the banana pudding in oven; bake until it starts to brown; turn off oven. Leave in the oven and watch closely until the surface is light brown, like the picture shown. *I use my immersion blender for this. It makes it easy to get a smooth and creamy pudding. You can find it here . LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Banana Pudding

Uptown Buttermilk Biscuits If you do a lot of baking, this recipe will remind you of croissants. This recipe was an experiment because I love biscuits with many layers and it worked. Even though it does take a little more time, the results are worth it! Uptown Biscuits PRINTABLE RECIPE ▼ Uptown biscuits? When I was growing up, going uptown for anything meant it was going to be for something special. Well, these biscuits are special. They are everything you want a biscuit to be-flaky, buttery and layered. It does take a little chill time for the best results, but it is so worth it! Uptown Biscuits Ingredients • 4½ cups all purpose flour; extra for dusting surface • 4 tsp baking powder • 1 tsp baking soda • 1 tsp salt • 1½ tsp sugar • 1 cup VERY COLD (not frozen) unsalted butter, cut into ½-inch cubes • 2 cups buttermilk Chill mixing bowl and flour for 30 minutes. Preheat oven to 425°F. Set out ungreased baking sheet; line with parchment paper (optional). Instructions 1. In a large, chilled mixing bowl thoroughly combine all the dry ingredients. 2. Toss in chilled butter cubes and cut in with a pastry blender until you have coarse crumbs; chill again 15 minutes. 3. Slowly pour in the COLD buttermilk while gently folding with a spatula, do a little at a time without overworking the dough. It should be wet and shaggy. 4. Fold it in the bowl 2 more times and turn out onto your well-floured surface surface. Knead gently 3 more times. 5. Pat or roll out the dough into a 1-inch thick square; with a sharp knife, cut the dough in half. Stack one on top of the other and roll again. Repeat this 4 more times. If you feel the dough is getting too warm, stick it in the freezer for a few minutes. 6. Pat out the dough again; cut out the biscuits using a 2-inch cutter (or whatever you have) without twisting. You can also cut into squares with a sharp knife. 7. Place ½-inch apart on baking sheet; put it in the freezer for about 10 minutes; then bake for about 20 minutes. Tops should be golden brown; brush with butter. Cover or wrap with foil to keep warm. Tips • Use a light touch when handling the dough, makes for a lighter, flakier biscuit. Secrets to a Great Butter Biscuit • I like to use butter because it will give the biscuits the highest rise! Just like with fine pastries, the water in the butter creates steam and that expands the layers of the biscuits. • Biscuits made with butter have more flavor than shortening, lard or oils. • Butter helps the biscuits brown more easily. About the ingredients . . . Flour -Use all-purpose flour, not self-rising. I like to use an organic flour or einkorn. Baking powder -Make sure it is fresh with a recent date. It helps the biscuits rise. Baking soda -Balances out the acidity in the mixture. Sea salt -The salt enhances the savory flavor of a butter biscuit. Sugar -Helps to balance the acidity in the biscuits. Butter -I like to use butter for the flavor. Buttermilk -Because it's cultured and is therefore acidic, the buttermilk has a tang to it. It acts as a binder and I like the moistness that it gives the biscuits. Options • Cheese Biscuits -Add grated cheddar cheese, garlic and herbs (optional) to the biscuit dough before starting the folding process. • Sweet Cinnamon Biscuits -Sprinkle cinnamon and sugar on top of the freshly baked biscuits right after brushing them with butter. Serve with soft butter that has been mixed with cinnamon and sugar. • Blueberry Biscuits -Sprinkle fresh or frozen blueberries on top of the middle layers during the last two stacking of the dough layers. Drizzle with a sugar glaze after baking if using right away.

Laura Lee Alice Cooks is about simple Southern recipes and comfort cooking. It's all about maintaining an easy Southern lifestyle so you can enjoy each moment. Recipes Recipes We use seasonal fruits and vegetables, pantry staples, and basic whole foods in our recipes. We try to keep canned foods to a minimum, except for the ones we do. Freezing, fermentation, dehydrating, and freeze-drying are also part of our normal activities, depending on the season. Appetizers Appetizers Beef Beef Beverages Beverages Breads Breads Brunch A table offering a variety of food for brunch. Chicken Chicken Recipes Condiments & Dressings A sampling of condiments & dressings. Fish & Seafood Recipes Fish & Seafood How To.... DIY ideas to make your life easier. Pasta Recipes A dish of delicious macaroni and cheese. Pork Pork Salads & Slaws Salads & Slaws Sauces Sauce Recipes Soups & Chowders Soups & Chowders Vegetables Vegetables

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Cucumber and Onion Salad with Sour Cream and Dill Dressing PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This is one of the most satisfying salads to make. It's simple, contains few ingredients and compliments just about any entree. About the ingredients: • Sour cream: Using a good quality is important for the flavor. • Lemon juice • Dill: I like to use fresh or freeze dried but use what you have. • Cucumbers: I like the ones that are younger and 5 to 6 inches long. Their seeds are smaller and the flavor is better. English cucumbers work well if they aren't too big. • Red onion: Adds color and flavor. Sweet onions are good and compliment the flavor of the cucumbers. • Sea salt: Kosher salt is good too. • Pepper: Fresh cracked if possible. Ingredients • ½ cup sour cream • 1 to 2 Tbsp fresh lemon juice • 1½ Tbsp chopped fresh dill (or 1 Tbsp freeze dried) • ½ lb. thinly sliced cucumbers • ¼ to ½ lb. thinly sliced red onion • Sea salt • Fresh ground pepper Instructions 1. In a medium bowl, mix the sour cream, lemon juice, and dill. Season to taste with the salt and pepper . 2. Add the cucumber and onion slices; gently toss together. You can serve immediately or refrigerate in a sealed container for 2 hours. This salad will get watery if it's allowed to sit for a long time. It is best made and served on the same day. Tips & Options • Add 1 to 2 cloves of finely minced fresh garlic. (Step 1) • 2 stalks of thinly sliced fresh celery. • 3 to 4 radishes, thinly sliced. (Add color and a delicious crunch)