Sour Cream Lemon Pie

This is the only pie that I've made in a while because Hiram and I LOVE it. Enjoy!

Sour Cream Lemon Pie

Mix 1 c. sugar and 1/4 c. corn starch in pan. Gradually stir in 1 1/4 c. milk. Add 3 egg yolks (slightly beaten). Add 1 heaping tsp of lemon zest and 1/3 c. lemon juice. Add 1/4 c. butter (margarine is okay, too).

Stir over heat and bring to a boil until thick. Be careful not to let it burn.

Chill 45-60 minutes. Fold in 1 c. sour cream.

Put in baked pie crust and chill until served.

Serve with whipped cream.

No-Knead Bread

This bread is my favorite because I can actually make it, and it turns out every time! Yay! No KitchenAid or Bosch, just a spatula and bowl. And the ingredients are super easy. Here ya go:

Combine:
6 1/2-7 cups of flour
1 Tblspn of salt
1 1/2 Tblspn of yeast
3 c. water

*When I use the yeast that's in little balls (not the quick-rise yeast...the other kind) I soak it in the water for a few minutes before I add it to the flour and salt.*

Let rise until double, about 2 hours. At this point, you can put it in the fridge for up to a week if you want. The longer it stays in the fridge, the more sour-dough-like it will become. If you don't need to store it, shape it into loaves and let it rise until double, about 1-1 1/2 hours. Then bake for 20-25 minutes at 450. I use those cool french bread pans Mom got us for Christmas. This makes 2 french bread loaves and then a little circular loaf that I make in our cast iron frying pan.
Enjoy!

Tressia