More adventures in food

A few days ago, I cataloged a book of recipes from the 1920s and '30s. While flipping through it, I found a recipe for something called "Butter Pie." Not "Buttermilk Pie," but "Butter Pie." Eww, I thought, but I was also kind of curious, so I wrote it down. Yesterday, I made that pie, and "eww" was right. It was so runny when it came out of the oven that I didn't think it would ever become pie-like - actually, I ended up putting it back in for an additional 15 minutes, done in 5-minute increments. The end result is a very thin, overly sweet pie with a texture I try not to think too hard about. I don't plan on making this again, although I found a variation of this recipe I may try sometime in the future, when I'm feeling a little braver.

As far as bread machine stuff goes, I tried out a new recipe that uses the Dough setting. The recipe calls for the dough to be cut into pieces, rolled into circles, filled with spicy meat, bean, and onion filling, pinched shut, and baked. The end result is pretty little rolls with yummy filling. My pie may have been a disaster, but this turned out awesome. It's a lot of work, but three of these things make a nice meal, and the medium-sized recipe makes 18 of them. I've frozen the rest of them for those days when I come home too tired to even cook a pot of oatmeal.

Another yummy recipe using the Dough setting is something the recipe book called a "Bavarian coffee cake." It's incredibly easy and only uses a few ingredients. The end result is a very yummy cake that, in my opinion, only gets better when it's reheated. It tastes a lot like a cinnamon roll.