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Southern Comforts

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By JEFF HOUCK

jhouck@tampatrib.com

Published: December 7, 2008

Susan Tamme of Palm Harbor wrote last week in search of a mock pecan pie recipe that uses oatmeal. The dessert is similar to one she ate in her youth while working the tobacco farms in southwest Virginia.

"I would love to share my recipe for oatmeal pie," e-mails Georgia Mountain of Tampa. "It has been in the family for years and everyone loves it."

Jill Cleaves sent in a recipe she "received from a nice, elderly Southern woman with whom I used to work named Estelena Gill. She made this pie often for us and I loved it."

PECAN REQUEST

An anonymous reader e-mails a request for a sweet potato pecan pie that was made at Morrison's Cafeteria. "The pecan started on the bottom and ended up on the top when baked," the writer says.

TURKEY QUESTION

Sandee Pickett has a question she hopes fellow readers can help with.

"I use a roaster for my turkey," Pickett writes. "The first year (about four years ago) the bird browned beautifully. The third year, the breast did not brown. Last year, it browned somewhat but not as much as I like. This year it browned only about halfway up. Is it because I used oil instead of butter, or because I didn't baste? Do I need to roast it upside down? The turkey was a Honeysuckle White Young Turkey and it was moist and could be cut with a fork, and all leftovers were nice and juicy. I just would like a brown breast."

Well, there's always spray paint.

Just kidding, Sandee. Don't do that.

Your instinct on brushing oil on the skin is a correct one. Cooking the bird breast-side up is also a correct call.

First suggestion: Make sure your oven is working correctly and that you preheat to 350 degrees.

Second, if you're using aluminum foil to cover the bird, remove it after about 60 to 90 minutes of cooking time so that the breast can brown.

Any other tips you want to share with Sandee, readers?

TRY THIS BRITTLE

I had the good fortune of attending a holiday party last month at the home of Pam Brandon, one of the Divas of Dish.

Brandon's party featured food by chef Julie Petrakis at The Ravenous Pig restaurant in Winter Park. Her crème brulee dessert was outstanding. In each brulee was a thin wafer of pepita brittle that was so good, I had to ask for the recipe. It runs below. Probably would make a great holiday gift.

MOUNTAIN OATMEAL PIE
3/4 cup oatmeal (old-fashioned)

1 teaspoon vanilla

1/2 cup coconut

1/4 cup margarine or butter

3/4 cup sugar

2 large eggs

2/3 cup light Karo syrup

Beat eggs, margarine and sugar until creamy then add syrup, vanilla and coconut and oats. Mix well, pour into unbaked pie crust and bake at 400 degrees for 12 minutes, then at 300 degrees for 20 minutes or until firm.
OATMEAL PIE
2 eggs

2/3 cup granulated sugar

2/3 cup white corn syrup (Karo)

2/3 cup margarine, melted

2/3 cup uncooked oatmeal (quick or regular)

1 teaspoon vanilla

1 9-inch unbaked pie crust

Beat eggs slightly. Add sugar, syrup, vanilla and blend well. Add melted margarine. Blend. Add oatmeal and mix well. Pour into unbaked pie shell; bake at 350 degrees for 55-60 minutes (until a knife inserted in the middle comes out clean).

THE RAVENOUS PIG PEPITA BRITTLE

8 ounces water

16 ounces sugar

8 ounces corn syrup

2 teaspoons kosher salt

9 ounces pepitas/pumpkin seeds

1/2 ounce butter

1/4 teaspoon baking soda

Cook sugar, water, corn syrup, and salt to 245 degrees. When mixture reaches 265 degrees, add seeds and butter. Cook to 310 degrees, add baking soda and pour onto silicone mat or sheet tray (sprayed with cooking spray). If desired, pull into small, thin pieces while warm.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601; or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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