jeremyfrombenton

Burton’s Cafe has made White Pie for years, but few people outside of Southern Illinois know what it is. I came across the following recipe on recipezaar.com from sugarpea. I am not brave enough to try to prepare this; I prefer to buy it by the slice from Burton’s Cafe, Martin’s, or Billy Bob and Nina’s (on rare occasions).

2 tablespoons flour
2 tablespoons cornstarch
1 cup sugar
1 dash salt
4 egg whites
2 cups milk
2 tablespoons butter
2 teaspoons white vanilla
1/4 teaspoon almond extract
1 nine inch pie shell, baked
2 cups whipped topping
2 tablespoons ground almonds

1. In a saucepan cook flour, cornstarch, sugar, salt, egg whites, and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
2. Remove from heat and add butter, white vanilla, and almond extract, stir.
3. Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
4. When ready to serve top with whipped topping and sprinkle with ground almonds.

It’s time to start planning those Super Bowl parties, so I have created another gourmet dish in the Bruce Sutter line of recipes that I call “Bruce’s Dip.” All of these ingredients can be found at your local grocer.

(1) 32oz. block of Velveeta Cheese

(1) 8oz. block of Philadelphia Cream Cheese

(2) 15oz. cans of Ray’s Chili

1 cup milk (not straight from the cow, Matt)

Mix ingredients in a slow-cooker and cook on high until the cheese is melted and then switch it to low. If you are in a hurry, you can also microwave the above ingredients until the cheese is melted and then transfer it to the low heat slow-cooker. Serve with warm tortilla chips or provide as the ‘glue’ in between the hard and soft shells of “Bruce’s Tacos” (double-decker tacos). Enjoy.