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Thread Number: 50413
perfect chess pie every time, easy. |
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| Post# 726295 , Reply# 4 1/8/2014 at 22:21 (3,758 days old) by norgeway (mocksville n c ) | ||
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Re Jiffy! All their mixes are good, I always keep a box or 2 of the pie crust mix on hand,Dons Mother always uses Jiffy cornbread. | ||
Post# 726318 , Reply# 6 1/8/2014 at 23:57 (3,758 days old) by ultramatic  (New York City) |
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| Post# 726330 , Reply# 7 1/9/2014 at 01:13 (3,758 days old) by norgeway (mocksville n c ) | ||
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Re Jiffy Cornbread.. I love it just to eat as a snack, but I agree its not what Southerners think of as Cornbread...it is too sweet to serve with pinto beans and chow-chow. | ||
| Post# 726546 , Reply# 8 1/9/2014 at 21:07 (3,757 days old) by dustin92 (Jackson, MI) | ||
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We have ALL the Jiffy mixes available locally- since we are only about 20 miles from where it is made, Chelsea Michigan. I can say we use plenty of their Corn muffin mix, but rarely any other (not because of poor quality though!) I love the Chocolate frosting mix, I could eat it with a spoon. | ||
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Post# 726558 , Reply# 9 1/9/2014 at 22:00 (3,757 days old) by wiskybill (Canton, Ohio) |
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This is from the "JIFFY" mixes recipe book I have dated 08.11.08 I have seen several of the ones listed in this area, but not all. 
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| Post# 726563 , Reply# 10 1/9/2014 at 22:24 (3,757 days old) by hippiedoll ( arizona ) | ||
jiffy cornbread... | ||
| Post# 726565 , Reply# 11 1/9/2014 at 22:39 (3,757 days old) by hippiedoll ( arizona ) | ||
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vintagekitchen....
thanks for sharing the "chess pie" recipe.
it sounds very tastey. i've never eaten "chess pie" or ever heard of it until recently when i heard it mentioned on t.v. (from a movie or something?) and i was curious to know what the heck "chess pie" was?? i can't wait to try it now. especially since i bought myself a vintage harvest gold osterizer "pulse matic 10" blender, at the 2nd handstore for $15. there was some chips on the edge of the glass pitcher & the center measuring cap was very dried out & cracked. so, i bought 2 replacement jars with lids, caps, blades, and bottoms. one lid is the harvest gold & the other is...... avocado green!!! ha ha ha!!! :o) here's a picture of my vintage osterizer blender (with her avocado green lidded glass pitcher/jar)... 
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| Post# 726566 , Reply# 12 1/9/2014 at 22:41 (3,757 days old) by hippiedoll ( arizona ) | ||
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2nd picture.... | ||
| Post# 726628 , Reply# 13 1/10/2014 at 06:05 (3,757 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
UGH! | ||
| Post# 726629 , Reply# 14 1/10/2014 at 06:06 (3,757 days old) by norgeway (mocksville n c ) | ||
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Chow Chow.. Is a relish made in the South, their are probably a million ways to make it,its basically a pickle mixture made of chopped vegetables, such as green and red peppers ,cabbage, hot peppers,onions and green tomatoes, most old fashioned cook books have recipes, I will look up one and put it on here. | ||
| Post# 726660 , Reply# 15 1/10/2014 at 09:48 (3,757 days old) by Iheartmaytag (Wichita, Kansas) | ||
Minnie's Pie | ||
| Post# 726675 , Reply# 16 1/10/2014 at 11:36 (3,757 days old) by hippiedoll ( arizona ) | ||
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chow chow.... | ||
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Post# 726680 , Reply# 17 1/10/2014 at 12:10 (3,757 days old) by kevin313 (Detroit, Michigan) |
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Kevin - thanks for sharing this chess pie recipe! It's very unusual to find chess pie anywhere here in the north, so people who like it have to make their own.
Jiffy products are very popular here - the Jiffy Mix plant is about an hour west of Detroit. I have had a tour of the plant and it's fun to see how some of their products are made. You can still by a box of Jiffy cornbread mix here for 45-50 cents. When asked how they can keep their prices so low, the owner of the company said they don't spend one cent on advertising. They are one of the largest selling cornbread mixes in the country because of reputation and word of mouth, which is pretty amazing. | ||
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Post# 726695 , Reply# 18 1/10/2014 at 12:59 (3,757 days old) by revvinkevin (Tinseltown - Shakey Town - La-La Land) |
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Chess pie......
Interesting.... I had never heard of "chess pie" and had to look it up on Wikipedia. Basically a sweet, custard pie that originated in England and ended up being very popular in the southern states. Variations are Jeff Davis pie and Kentucky pie.
On Chow-chow, see the link below.
Kevin CLICK HERE TO GO TO revvinkevin's LINK | ||
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Post# 726739 , Reply# 19 1/10/2014 at 16:16 (3,756 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
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Jeff Davis Pie - lol I had never heard of Chess pie either, it sounds wonderful and the blender would make it quick and easy.
I also had never seen a list of "Jiffy" products before, we have only a few. My grandmother used Jiffy cake mixes when it was just for the two of them, no need for a whole cake. Her favorite was white cake with Jiffy chocolate frosting. May have to get some of those, haven't thought of them for years.
When my son was little he would eat very few things and usually then only after a lengthy struggle. One day, I picked him up from the babysitter and she was elated that she'd found something he would eat and like. It was simply Jiffy cornbread with butter and honey. We stopped on the way home and bought some it's still a favorite and requested at least once a week so we always keep a box or two on hand. | ||
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Post# 726748 , Reply# 20 1/10/2014 at 17:14 (3,756 days old) by cuffs054 (MONTICELLO, GA) |
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Jiffy CB too sweet? Nay I say! Just right. | ||
| Post# 726758 , Reply# 21 1/10/2014 at 17:36 (3,756 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Cuffs: | ||
| Post# 726768 , Reply# 22 1/10/2014 at 18:09 (3,756 days old) by Iheartmaytag (Wichita, Kansas) | ||
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MY Mother is an old Missouri mule | ||
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Post# 726803 , Reply# 23 1/10/2014 at 21:12 (3,756 days old) by cuffs054 (MONTICELLO, GA) |
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Dane, you flatter me! Actually I'm a yankee from New Joysey but my parents moved me to the south at age 4. Ergo, I claim southern citizenship. BUT, on the subject of depravities my screen name of Cuff054 has very little to do with a nice dress shirt(!) | ||
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Post# 726806 , Reply# 24 1/10/2014 at 21:22 (3,756 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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I seem to have all the ingredients--and I picked up a couple of regular sized 9" pie crusts; have a pair of deep dish ones waiting for a MINCEMEAT that I promised to make that still hasn't yet materialized...
But what do I do about CORN MEAL? I usually use the Jiffy mix myself, and don't feel like I could just steal into a box of it for a couple of teaspoons when I usually need every morsel to fill the entire baking pan... One recipe I saw Online calls for evaporated milk but it is OK to use regular milk right? Kind'a feel like breaking into this now! -- Dave | ||
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Post# 727016 , Reply# 27 1/11/2014 at 17:27 (3,755 days old) by ultramatic (New York City) |
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| Post# 727031 , Reply# 28 1/11/2014 at 18:23 (3,755 days old) by washman (o) | ||
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Jiffy mix is ok for cornbread But believe me when I tell you, I have from scratch recipe that will have you sitting up and begging for buttermilk. | ||
| Post# 727050 , Reply# 29 1/11/2014 at 19:40 (3,755 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Hans:
It sounds like your Grandmother Powell and your mother were doing something similar to what my grandmother taught me, but it does not sound like they got the same result my grandmother did.
Her technique was to grease the pan very lightly, and put the shortening or oil called for in the cornbread recipe into the pan (she'd play with her recipe a little bit - milk sometimes, buttermilk sometimes, oil usually, shortening once in a while). She then put the pan in the oven and turned the oven on to preheat while she made the rest of the batter - the self-rising corn meal, the milk or buttermilk and the egg. Once the oven was preheated, she took the pan out of it, and poured the hot oil or hot, melted shortening into the batter, stirring it very quickly to mix the oil or shortening into the batter. Then the completed batter was poured into the hot pan, and the pan immediately went back into the oven for baking. This tactic made for very high-rising, light cornbread; it actually began rising as soon as the batter hit the hot pan. There was no burning on the bottom, just a nice brown crust. She always used Pyrex in preference to cast iron; said it gave the cornbread a crust that was crisp but not tough. She made cornbread to die for, and so do I, using this method. The only thing I've ever changed was to start using PAM instead of greasing the pan. | ||
| Post# 727167 , Reply# 32 1/12/2014 at 09:56 (3,755 days old) by dynaflow (rockingham nc) | ||
Cornbread
Being a true southerner Cornbread was always on the table at home. my mother made it like my paternal great grandmother did use a heavy cast iron skillet greased of course then add your butter to it melt in the oven add the melted butter to batter bake till golden
One funny thing about my dad he is really funny about his food at our house cornbread is never cut into slices its broken he says if cut it gums up the sides | ||
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Post# 728048 , Reply# 34 1/16/2014 at 10:24 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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Post# 728049 , Reply# 35 1/16/2014 at 10:26 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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DaveAMKrayoGuy goes KORNBREAD KRAZY!!!! | ||
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Post# 728050 , Reply# 36 1/16/2014 at 10:27 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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Post# 728051 , Reply# 37 1/16/2014 at 10:28 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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Post# 728053 , Reply# 38 1/16/2014 at 10:32 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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Had ANOTHER Pie Shell that my Chess Pie Recipe din't fill, so I found a BUTTERMILK PIE recipe on the Internet (and somehow found myself w/ a Quart of it, thinking I would need it, based on what I've read here)... The Buttermilk Chess:
In which case there was TOO Much for a Reg. Pie Shell & My Deep Dish Duo is at my dad's, so the left-over batter w/ a scoop of strawberry ice cream left-over from my daughter's 4th Birthday party made a very interesting (& gut-busting, filling) milkshake! -- Dave 
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Post# 728055 , Reply# 39 1/16/2014 at 10:38 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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The Source of DaveAMKRayoGuy's KORNBREAD KONKOCTIONS: | ||
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Post# 728056 , Reply# 40 1/16/2014 at 10:40 (3,751 days old) by DaveAmKrayoGuy (Oak Park, MI) |
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And FINALLY: | ||
| Post# 728057 , Reply# 41 1/16/2014 at 10:43 (3,751 days old) by mrb627 (Buford, GA) | ||
Jiffy? | ||
| Post# 728105 , Reply# 42 1/16/2014 at 15:37 (3,750 days old) by norgeway (mocksville n c ) | ||
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Quaker Corn Meal??? Ive never seen that before! | ||
| Post# 728119 , Reply# 43 1/16/2014 at 16:43 (3,750 days old) by vintagekitchen () | ||
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Quaker corn meal It's carried in all the grocery stores here. Quaker cornmeal is a coarser grind than bagged cornmeal meant for baking. People in this are use it to make cornmeal mush, or to bread items for deep frying. | ||
| Post# 728318 , Reply# 45 1/17/2014 at 13:56 (3,750 days old) by drhardee ( Columbia, SC) | ||
Now try Chocolate Chess pie, it'll make ya slap ya Mama!
CHOCOLATE CHESS PIE 1 ½ cups sugar ½ cup cocoa powder 2 Tablespoons corn meal or flour Pinch of salt 2 eggs ¾ cup evaporated milk 2 teaspoons vanilla Unbaked pie shell 1 stick melted butter Sift the dry ingredients into a large bowl. Add the eggs, milk and vanilla and melted butter. Combine well. Pour into a pie shell and bake @ 350 for 45 minutes. | ||
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Post# 728332 , Reply# 46 1/17/2014 at 15:18 (3,750 days old) by cuffs054 (MONTICELLO, GA) |
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I made the Chess pie and it was good. Then I made Minnies Choc Pie; MAN DAMN, it was good! Going to make another this weekend. | ||
| Post# 729604 , Reply# 48 1/22/2014 at 11:16 (3,745 days old) by vintagekitchen () | ||
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Doug Perfectly normal, and congratulations, your pie looks perfect! Everyone is more than welcome for the recipe, I never understood people who don't share recipes, it always seemed so stingy / mean spirited of them. | ||
| Post# 729948 , Reply# 49 1/23/2014 at 18:35 (3,743 days old) by norgeway (mocksville n c ) | ||
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Re Recipe Sharing! I agree, I love to share recipes, I hope someone else will enjoy them as much as I do.I knew an old lady years ago that made a wonderful orange cake, but would not give out the recipe, now shes gone and so is the recipe! what a waste. | ||
| Post# 731073 , Reply# 50 1/27/2014 at 20:00 (3,739 days old) by dustin92 (Jackson, MI) | ||
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I made "Minnie's chocolate pie" today, and it turned out perfect! So delicious! It was a huge hit, even my Dad who hasn't been able to taste chocolate in over a year (since chemo and radiation for throat cancer) could taste it and loved it! So easy and SO GOOD! | ||
| Post# 775306 , Reply# 51 8/4/2014 at 04:23 (3,551 days old) by jkbff (Happy Rock, ND) | ||
... So I'm snooping for recipes... Another two to add to the list... but...
OK so I am adopted to my Maternal Grandparents.. When I say mom and dad, I mean them not the.. biological parents.. When I say Grandma and Grandpa, I mean my paternal grandparents.... So, I am... A hybrid I guess.. Mom and dad are from the south.. Mom was born in Ranger Texas and dad was born in San Antonio... They moved up to North Dakota in the 80s during the first oil boom. Dad's job brought him here. Ok, so things happen and I'm born and adopted by mom and dad. My biological father is German... ... like ... My paternal side of the family is WAY German... So to get on point.. I can eat kase knoephla, fleischkuechle, sauerbraten, kohlrouladen and kuchen to then go home and eat grits, fried chicken, steak and potatoes, pinto beans, chili, black-eyed peas and pork chops.. (Not all in one day, but you get the point.. :P) Mom makes savory corn bread, sometimes even puts jalapenos in it -- Grandma makes sweet corn bread... Both are great with honey and butter, Mom's is better with a sweet chow chow, Grandma's is generally served with breakfast with one exception.. I love Grandma's sweet corn bread with collard greens! Mom has always been able to do Southern food very very well... .. When she tries to get out of her comfort zone things get... interesting... but.. I don't know what happened, one time she was making corn bread and we had more people over than normal and... She wasn't thinking and got her baking powder and baking soda mixed up.... OMG.... .... ........ we ran out of Charmin that night. That one she won't ever live down. | ||
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Post# 989915 , Reply# 52 4/8/2018 at 13:18 (2,208 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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Yes, making ANOTHER one! | ||
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Post# 989929 , Reply# 53 4/8/2018 at 15:12 (2,208 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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Nope, don't need help--I just turned up the temp to Three-FIFTY! Gave a good, watched, additional number of minutes--and Viola!!!!
Here she goes: -- Dave | ||
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Post# 990291 , Reply# 54 4/11/2018 at 09:18 (2,205 days old) by mikael3 (Atlanta) |
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I need to try this one soon. I have gotten a lot of excellent recipes from aw, and this looks like another.
I miss seeing Kevin’s posts. I hope he is okay. | ||
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Post# 990339 , Reply# 55 4/11/2018 at 17:06 (2,204 days old) by CircleW (NE Cincinnati OH area) |
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I like Chess Pie very much, but haven't had it for quite a while. I've made it before, but that was many years ago. I used to go to a restaurant that had it, but it's been so long I can't remember which place it was. | ||
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Post# 999877 , Reply# 56 7/9/2018 at 22:38 (2,115 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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Pineapple Cocoanut Chess:
"Nothing says--or DOES--dessert better than PIE!"
-- Dave | ||
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Post# 999967 , Reply# 57 7/10/2018 at 23:42 (2,114 days old) by cuffs054 (MONTICELLO, GA) |
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Dave that does look good. How did you change the recipe to include the coconut and Papple? Oh yeah, and the cherries? | ||
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Post# 1001962 , Reply# 58 7/30/2018 at 23:11 (2,094 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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This is "Post# 726289, Reply# 1"--Ginger's Recipe:
I guess long-overdue that I made what is the "original" one, with these ingredients... Tasted good! -- Dave | ||
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Post# 1001963 , Reply# 59 7/30/2018 at 23:25 (2,094 days old) by cuffs054 (MONTICELLO, GA) |
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Dave how about the one you made with coconut with the cherries on top, what is that recipe? | ||
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Post# 1001966 , Reply# 60 7/30/2018 at 23:45 (2,094 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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"Cuffs":
I threw some shredded coconut and crushed pineapple in the mix, and the rings with the cherries got put on during the baking towards the end so they would sit on the pie, and not sink in, nor shrivel up and burn (but maybe I was a little "too" careful; they didn't really bake that much)...
The incredients are really what you see, and the mixer & bowl we're what was used... That was really made from the "conventional" recipe, before I realized that one I made was how to make that basic, "jes' pie", all along... & made in the blender, as well... -- Dave | ||
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Post# 1002450 , Reply# 61 8/3/2018 at 18:23 (2,090 days old) by cuffs054 (MONTICELLO, GA) |
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Thanks Dave, I'll give it a try. | ||
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