What’s For Dinner?
(First star is lowest, fourth star is highest)
Saving Southern Food
Kenneth R. Brown, 70, grew up eating scuppernongs and muscadines in Jackson County, near Jefferson. "The Oct. 19, 2006, article, 'Scuppernongs Belong on Dessert Menu, Too' prompts the enclosed recipe, " Brown wrote us last year. He was referring to an installment of our Southern Recipe Restoration Project series. Brown sent us several of his own recipes featuring the scuppernong's close cousin, the muscadine, typed on a typewriter under the heading "From Vine to Dine." Included were his instructions for making a versatile filling he prepares and freezes in big batches that "we enjoy year-round."
Hands on time: 10 minutes Total time: 1 hour Serves: 6-8
1/2 cup (1 stick) unsalted butter or margarine, melted
1 cup granulated sugar
1 cup self-rising flour
1 cup milk
2 cups Muscadine Fruit Filling (see separate recipe listing)
Whipped cream or vanilla ice cream, for serving, optional
In a medium bowl, combine the sugar and flour. Make a well in the center and add the milk and melted butter. Using a whisk, stir until combined. Add the Muscadine Fruit Filling. Pour into the prepared pan. Bake until the crust is dark brown and the pie is set, about 50 minutes. Remove to a rack to cool slightly. Serve with whipped cream or ice cream.