Our Fall Heading Recipes

The Valley #3 School in Leando, Iowa

Here are our "Heading" recipes for fall:

Velvet Custard Pie


  1. Definitely yum! I would love to have some of all these right now, I have had supper earlier but these make my mouth water!!

  2. Lenoria, hope you will try all of the recipes. The pie is excellent and I must say didn't last long.

  3. Greetings from Scotland. I'm an Iowa ex-pat who's been living in the UK for 25+ years. Although it's gotten easier, finding a turkey in November for Thanksgiving is still a bit of a challenge. In the UK turkey is just for Christmas. Having ordered the bird from our local butcher last month I stopped to collect it today. I've never seen the poor man so flustered. Seems his supplier couldn't deliver a 'small' (10-12#) bird until this Friday as they're just beginning to process that size today. Supplier said he could supply a crown/breast & wings from a 20 pound bird & our butcher received it this morning. Said he thought they'd delivered an ostrich. Turns out what he got is a 20 pound crown.

    Now, finally, the reason for this contact. I'm looking to a proper source - Iowan - to get an estimated cooking time. Sources I've checked give either 20 min per pound plus 20 min, or 20/25 min per kg plus 20 to 70 min. Since one is double the time of the other I'm looking for a tiebreaker. Any ideas?
    PS so glad to see the sour cream raisin pie recipe. I may live in the UK but I'll always cook like a gal from Iowa & this is one I've never tried out on the locals.

  4. I am going to let Sue tackle the timing on the turkey, but the Sour Cream Raisin pie is very good and I don't even like that kind of pie. I could eat this and my husband loved it. You've been away from Iowa for a long time I didn't know they did turkey over there.

  5. Linda, I just looked on the Butterball Turkey page online. Butterball.com.
    They have the directions for roasting whole turkey breasts in that size. 18 to 22 pounds.
    If you can't find it, let us know and I'll copy it for you.

  6. Linda,
    I would go with the 15-20 minutes per pound if it is a fresh bird (not one that has been frozen) at 350°F. If you have a meat thermometer or an instant-read thermometer, take you bird out when it reaches 165° in the thickest part of the breast (not touching bone). Cover it and let it set 30 minutes, it should continue to rise in temp to 180°.
    You are better off starting too soon to roast it and let it set awhile then wait too long and not have it ready any time near dinner time!
    Myrna often roasts her bird a day ahead, slices it after it sets awhile, refrigerates it, and then reheats it again covered with a little broth in a covered pan.
    That is what most commercial or hospital food services do too. Less hectic on the day you want to serve it.


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