Viewer Recipe Night Pt.4!

What’s on the menu? Viewer Recipe Night Pt.4!

Breakfast Pizza: (viewer request, thank you Mom!)
Buttermilk Pie: (viewer request, thank you Fatman! – see recipe below!)

Buttermilk Pie:
– 2.5 cups sugar
– ¾ cup flour
– 6 eggs
– 1c Buttermilk
– ½ stick of butter (melted)
– 1.5 teaspoons Vanilla (realistically when we made it we used bloops as the amount of vanilla… it was like 3-5 bloops…

Tips from Fatman: Cook it in the oven at around 350F until either the top starts browning or you can stick a toothpick in the center and it comes out clean… Depending on what you add to it ie. peanutbutter, caramel, chocolate, it might be a bit wet. if you add those things, probably use the a heaping 3/4 cup of flour… if you add things like pecans, nuts, coconut, chocolate chips, you use only the 3/4 cup of flour… also… mix the flour and sugar together first then do the eggs and then the buttermilk and vanilla… butter is last)

Before we begin, I will admit this was a “viewer” request night in that I used the ideas from the recipes and kind of make some modifications of my own… with their permissions!

Mini Pizzas! I wanted this meal to be our lunches, so I doubled the recipe and then cut the sizes in half, making 16 pizzas. Also, since this was to be reheated or eaten on the road, I did not make them breakfast inspired with egg, but instead just used some turkey pepperonis, spinach, cherry tomatoes, mozzarella, and parmesan. Since the “na’an” itself is yogurt based, rather than a traditional na’an dough, there was no fat in the dish. With chat, we decided to drizzle some olive oil on the dough before layering on the toppings for one batch, and in the second batch we drizzles some olive oil on top of the toppings. Both tasted good! I was also pleasantly surprised that even though this had no yeast and was yogurt based, during the baking time we were able to get some nice bubbles in the dough. Yum!

Again… I followed the recipe itself, but instead of making two full round pies, I cut the recipe in half and made some muffin-tin buttermilk pie tarts! Chat and I had a lot of talking about reducing the size of the pies and how that would affect baking. With making the muffin tins, I used one box (two rolls) of premade, rolled, pie crust, and we filled them all with the mix to the top (no overflowing), and then baked them for a total of 35 minutes. I set my timer for 25 minutes to check, and then we baked for another 10 minutes. Toothpick test showed done and that they were! Little warning on making the mix for the pie, try not to add too much flour. Mine was right on the brink of having too much, but it turned out just fine!

Meal Prep: Steamed asparagus with two little mini pizzas!

(links give credit to where recipes come from, my notes show my adaptations and what I learned)