when I make a sour cream topping for my cheesecakes, I use 2 cups sour cream, 1/4 cup sugar, & 2 tsp. vanilla extract. If you like your topping a little sweeter, you can add more sugar to taste. But this is plenty sweet to our taste.

My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57

fori, here's one I used and liked, from King Arthur Flour. Beachlily sent me a pile of their "Baking Sheets" and this was in one of them. Graham Crackers Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour -- flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers -- sweet, crisp crackers made from whole wheat flour. These crackers aren't as light as the ones you buy in the store. But they're crunchy and delicious, just the ticket for spreading with peanut butter and enjoying with a cold glass of milk. 1 cup (4 ounces) King Arthur Traditional Whole Wheat Flour or Whole Wheat Pastry Flour 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (1 3/4 ounces) sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking powder 1 large egg 1/4 cup (1 3/4 ounces) vegetable oil 1/4 cup (3 ounces) honey 2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.) additional milk for glaze cinnamon-sugar (optional) In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it's more convenient). Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it's about 1/16-inch thick; make sure rolling surface is well-floured, or you'll have trouble transferring crackers to baking sheet. Preheat your oven to 375ðF. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you're so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers. These are great with Nutella, by the way. and they weren't too hard, I should make them more often, although they stale quickly. funny how the lack of preservatives does that... Annie

The Walmart here has added the Paula Deen baked goods, too. I've tried some of her recipes, and had good luck with them. Her "Ooey Gooey Butter Cake" is basically the same as what we know in this part of the world as "Neimen Marcus" cake. And I have made it many times in various flavors. Always good. When I saw her "Ooey Gooey Pumpkin Cake" in Walmart the other day. I just had to try it. Bad idea! It was awful! Based on that experience, I would never try any of the other baked goods with her name on them. I do believe that is not the fault of Paula Deen, or her recipes, but rather the fault of 'commercializing' them. Based on this thread, I may try the Apple Pie mentioned. Although to be honest, I am very picky about apple pie. Rusty