These recipes are straight from the Pitchfork Cookhouse – prepared on a daily basis by cook, Cheryl Bouher

Buttermilk Pie

3 1/2 cups sugar
1/2 cup flour
1 tsp. Salt
6 eggs (beaten)
1 tsp. Vanilla
3/4 cup butter or margarine-melted (allow to cool slightly)
1 cup buttermilk
Your favorite double deep dish pie pastry recipe 

Mix dry ingredients. Add melted butter or margarine to buttermilk and eggs and blend into dry ingredients. Divide evenly into each deep dish pie shell. Place in oven on hot cookie sheet at 350 degrees for one hour. Top should be a deep golden brown (yields 2 pies).

Cheryl’s Fabulous Rolls

2 1/2 tbs. Yeast
2 cups very warm water
1/2 cup sugar
1/3 cup sugar
1/3 cup vegetable oil
1 egg
1 tbs. Salt
4-5 cups flour

Dissolve yeast and sugar in water and set aside (mixture should foam). In separate bowl, add oil and egg and mix well, then add salt. Add this to yeast and mix well. Sift in two cups of flour and stir until smooth. Add enough of the remaining flour so that mixture is easy to handle – not too stiff, but not sticky. Knead briefly on floured surface. Place dough in a clean bowl and cover and allow it to rise until double in size. Punch down and shape into rolls. Place rolls in greased pie plates allow to rise and bake at 400 degrees until golden brown (yields approximately 15 rolls).

Pitchfork Beef Pot Pie

1 1/2 lbs. beef roast – cooked and cubed (A great way to use left-over roast)
2 cups carrots – cubed
2 cups potatoes – cubed (new potatoes work well)
1 can peas – drained
1 sm. onion – chopped
4 cups meat broth
2 deep dish pie pastries

Cook vegetables in meat broth until tender (be careful not to over-cook). Place one pie crust in bottom of 13 x 9 x 2 Pyrex dish. Add meat, vegetables and meat broth. Be sure there is plenty of broth, the pie crust will absorb a good deal of it. Place remaining crust on top and prick with a knife. If you have any remaining scraps of crust you can make a design on top of your pot pie. I often put our Pitchfork brand on top. Bake in a 350 degree oven until golden brown. This is a great meal on cold winter days (yields 6 to 8 servings).