Sour Cream Raisin Pie

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So…It’s been a while… Life here has been busy as usual with homeschooling, daily activities, a couple of minor surgeries and birthdays. My baby girl turned a year old in December! She is such a sweet little girl! I can’t believe she is getting so big already! My other kids are all chomping at the bit waiting for spring. They are ready to spend their days outdoors, riding their bikes and playing. And while I enjoyed  winter, I am ready for spring too!

Lately, I have been making a lot of the foods that I grew up eating. Today I made a Sour Cream Raisin Pie.  I love this pie because not only is it delicious but it is very simple to make!

You will need:

1 cup sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

1 cup sour cream

3 eggs, slightly beaten

2 cups raisins

1 unbaked pie shell

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Combine all ingredients

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Pour into uncooked pie shell.

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Bake at 450 degrees for 15 minutes then reduce oven to 350 degrees and bake for 30 more minutes.

Allow to cool for at least 15 minutes before slicing and serving. A little whipped cream on top makes it extra yummy! 🙂

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My Comfort Food – Schnitzel

One of my big weaknesses is fried foods. I know…they are bad for me… 😉

Don’t worry, I don’t eat them very often. But every now and then I want some comfort foods like fried chicken or schnitzel.

I am often surprised at how many people do not know what schnitzel is. I think most often people expect some sort of pastry or sausage. Weiner schnitzel was traditionally made out of veal or pork cutlets that were pounded thin, breaded and fried. There are lots of different ways of serving schnitzel: different toppings, sauces and even fillings you can use. However, I prefer mine to be the very simple traditional version. See?  Not everything I make is spicy! Just in case you were wondering… 😉

To make schnitzel you will need:

6-8  sliced pork loin, pounded thin

1 cup flour

4 eggs

1 TBSP oil

salt and pepper to taste

3-4 cups bread crumbs

1/8 cup oil for frying

After pounding the pork loin slices, dredge them in flour

Whisk eggs with 1 TBSP oil and salt and pepper

Dip flour coated pork loin into egg mixture and coat evenly

Then  dip into the bread crumbs to coat evenly. I usually go back and dip it back into the egg mixture and then into the breadcrumbs a second time to give it a thicker crust.

Fry the schnitzel until golden brown on both sides.

Schnitzel is traditionally served with lemon slices. Drizzle the lemon juice (that is what is in the little white bowls, but I couldn’t get it to show up in the pictures) over the schnitzel.

If you are looking for traditional side dishes to serve with schnitzel try potato salad, mashed potatoes, beets or braised red cabbage. We usually eat ours with potato salad and beets

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