I recently renewed my subscription to a local CSA (Community Supported Agriculture) farm. Besides a weekly delivery of fresh, organic veggies and the occasional fruit, I decided to add eggs to my subscription.
I’m going to have to cancel the eggs.
When I placed the order, there were three of us living here and all of us ate eggs. Then my daughter started eating vegan, making only two of us. Now she’s at college, so vegan or not, there would still be only two of us. And the two of us just don’t eat a dozen eggs in a week. I keep forgetting to cancel the eggs a week prior to delivery as required. Oh well.
I’ve been thinking I’ll do a lot of baking and fill up the freezer. Hasn’t happened yet – but there is always hope.
Today I was thinking about all of those eggs that should not go to waste and decided to make a custard dessert that my mom frequently made. I’m not sure where she got the recipe. I’ve made it many times myself. One reason we like it so much is because it is SO easy – and it tastes good.
Blender Custard Pie
Butter and flour pie pan.
Put in blender:
5 or 6 tablespoons butter
1/2 cup flour
2 cups milk
3/4 cup sugar
1 cup coconut
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
Blend and pour into pie pan. Bake 1 hour (sometimes 50 minutes is enough) at 350 degrees.
4 eggs down! Dozens to go!
Meanwhile – butternut squash are taking over the counter in our kitchen while I have directed my attention to veggies with a shorter “shelf” life. Mom’s recipes will be of no help. I don’t know that Mom has ever cooked (or eaten) a butternut squash.