Idea Alley

Visitor shares her Peanut Butter Pie

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Susan Edmonds of Henderson, Tenn., was visiting family in Searcy in May when she saw Mary Eddleman's request for peanut butter pie.

"It was weeks ago I meant to send you my Peanut Butter Pie recipe. Finally, here it is," Edmonds writes.

The recipe is Edmonds' creation using a pudding from a 1970s Better Homes and Garden Cookbook and a topping from a bed and breakfast cookbook. Edmonds notes she has been making it since the 1980s.

It differs from other recipes in that the pie is topped with whipped topping rather than meringue.

Peanut Butter Pie

1/2 cup smooth or crunchy peanut butter

1 cup confectioners' sugar

1 baked pastry shell

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla extract

Cool Whip, thawed

Cut together 1/2 cup peanut butter and 1 cup confectioners' sugar. Sprinkle about 2/3 of this mixture evenly in the bottom of the baked crust. Set aside.

In a medium, heavy saucepan combine sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of the milk mixture into egg yolks. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove pan from heat. Stir in butter and vanilla.

Pour hot pudding on top of peanut butter mixture in crust. Cool to room temperature, then refrigerate until well chilled. To serve, top pie with whipped topping and sprinkle reserved peanut butter mixture over top.

If you find yourself with leftover fried catfish, this recipe from Barbara Sue Turner can turn those leftovers into something new.

Nannie's Catfish Cakes

1 sleeve Premium Saltine crackers

2 tablespoons butter

1/4 cup finely diced onion

1/4 cup finely diced yellow bell pepper

1/4 cup chopped green onion

8 fried catfish filets

4 eggs, lightly beaten

4 teaspoons hot sauce such as Tabasco

4 teaspoons Worcestershire sauce

Salt and ground black pepper

1/4 cup olive oil

Come Back Sauce (recipe follows)

Place the crackers in a food processor and grind to crumbs. Pour crumbs into a shallow dish; set aside.

In a medium cast-iron skillet, melt butter over medium heat. Add the onion, bell pepper, green onion and cook, stirring often, until vegetables are tender.

Place the catfish filets in a medium bowl, and using the back of a spoon, mash the filets to bits. Add the beaten eggs, hot sauce, Worcestershire sauce, cooked onion mixture and salt and pepper to taste. Mix well. Divide mixture into 8 equal portions. Shape each portion into a 2 1/2-inch-wide cake about 1 1/2 inches thick. Gently dredge cakes in cracker crumbs on both sides.

Heat the oil in a 12-inch cast-iron skillet over medium high heat. Gently place the cakes into the hot oil and cook, in batches, until golden brown on both sides, turning once. Drain on a paper bag or paper towels. Serve hot with Come Back Sauce.

Makes 8 cakes.

Come Back Sauce

1 tablespoon grated onion

1 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon vegetable oil

1 tablespoon prepared chili sauce

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon ground black pepper

In a medium bowl, combine all ingredients and mix well. If sauce is too thick to drizzle, thin with 1 tablespoon water. Will keep refrigerated in an airtight container for up to 2 weeks.

Makes about 1 1/3 cups.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 07/01/2015

Upcoming Events