Coconut Cream Pie

If I had to pick one dessert besides ice cream, that was my favorite, it would be Coconut Cream Pie. It is my idea of a bite of heaven. I like meringue for my topping, not whipped cream; but you certainly can use whipped cream, if you prefer. I also like a 6 egg white meringue, and will give the recipe for 4 or 5 egg whites as well.

• Basic pie crust recipe for a single crust, baked and cooled(see my index)


• 3/4 cup sugar


• 4 Tablespoons cornstarch


• 1/4 teaspoon salt


• 3 cups milk (Use a SCANT 2 3/4 cups at high altitude so it sets up well)


• 4 Egg yolks, slightly beaten


• 4 Tablespoons(1/2 stick) butter, softened


• 2 teaspoons vanilla extract


• 1 1/2 cups dried coconut, spread on a baking sheet and toasted in a 350 degree oven for 10 minutes. Stir frequently, until delicately browned. Set aside 1/4 cup to use on top!

Combine the sugar,cornstarch and salt in a large saucepan, and stir them together with a wire whisk, until thoroughly mixed. In another bowl or large glass measuring cup, whisk together the milk and eggs until completely incorporated. Slowly add the milk/egg mixture to the sugar mixture, until there are no lumps. Place pan over medium heat and cook the mixture stirring constantly, with a whisk until it boils.When it reaches a full boil(a boil that cannot be stirred down), reduce heat to low and continue to cook and stir for 3 minutes more. Remove from heat and stir in the butter, vanilla and coconut. Place a large piece of plastic wrap directly on the surface of the pudding, covering it entirely and leaving no gaps. Let cool for 15 minutes. Remove the plastic, stir the mixture well and pour into pie shell. If you are using meringue(recipe follows) prepare as directed, spread over pie, SEALING EDGES, sprinkle with coconut, and run under a hot broiler for a minute or less. Be careful not to over-brown. If you are serving with whipped cream. Whip cream just before serving and spread over pie or place a dollop on each slice. ENJOY!!

MERINGUE:

• 6 Egg whites (3/4 cup)


• 10 Tablespoons sugar


• 1/4 teaspoon salt

Combine the egg whites, sugar and salt in a large electric mixer bowl, or in a NONplastic bowl, if using a handheld mixer. Place over a pan of barely simmering water and stir briskly until the mixture is warm to your finger(15-25 seconds).Make sure sugar is dissolved. Remove from water and beat on high speed until the meringue forms and holds soft peaks. Don't overbeat or the meringue will be hard to spread. Spread the meringue all around, touching(sealing) the edges of the crust. Swoosh under broiler for a few seconds, until golden brown. Don't leave it as it browns VERY quickly. Here are ingredients for other meringues: When using 4 egg whites, use 6 Tablespoons of sugar and 1/8 teaspoon salt. When using 5 egg whites, use 8 Tablespoons of sugar and 1/4 teaspoon salt. Follow directions as for the 6 egg white meringue.

Mississippi Mud Cake

This cake is too good to be true!! Everyone loves it from the very young to very old. It comes from "Kitchen Keepsakes" cookbook and you will be making it often.

• 2 sticks margarine or butter(although I think margarine works better in this)
• 2 cups sugar
• 4 Eggs
• 1 tsp. vanilla
• 2 Tablespoons Cocoa
• 1 1/2 cups unbleached flour(I use King Arthur or Pillsbury)
• 1 cup pecans, chopped
• 1 cup coconut

FROSTING:

• 1 Small jar marshmallow creme
• 1- 1 LB. box powdered sugar
• 1 stick margarine or butter, softened(either works well here)
• 1/2 cup evaporated milk
• 1/3 cup cocoa
• 1 tsp. vanilla

For cake: Cream margarine and sugar. Add eggs and vanilla and beat well. Combine cocoa, flour, pecans and coconut in bowl and combine with spoon or wire whisk. Add to other ingredients. Mix well. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-45 minutes.

Frosting: Spoon marshmallow creme over WARM cake. Let soften, then spread over cake. Blend softened margarine with sugar; add other ingredients, mixing well. Spread over marshmallow layer, that has cooled slightly. This is heavenly!!!

Mile High Strawberry Pie

What a great Spring Dessert!! This is like an angel food cake of pies, on the chiffon end. You can also use raspberries, instead of the starwberries. Although this calls for a regular pie crust, I also like to make it in a graham cracker crust. Both work well. this recipe comes from "The Fannie Farmer Baking Book" which I have had for many,many years but a wonderful cookbook!

• Basic dough for 9 inch crust(See my dough recipe) or a 9 inch graham cracker crust



• 5 Egg Whites from large eggs



• 3/4 cup sugar



• One 10 ounce package frozen strawberries, thawed(Can substitute 1 10 ounce pkg. of frozen raspberries)



• 2/3 cup heavy cream, chilled and whipped



• 1/2 cup heavy cream, whipped



• A strawberry or 2 for garnish

Preheat oven to 425 degrees. Line a 9 inch pie pan with crust. Prick all over with a fork, then press a piece of heavy duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 10 minutes more, until light brown, dry and crisp. Put the egg whites in a large bowl(preferably metal) and beat until soft peaks form(heads kind of droop when you pull beaters up). Add the sugar gradually, and continue beating, until the whites stand in firm peaks. Beat in the strawberries and their juice, and continue beating until the mixture is thick,fluffy and stands in soft peaks that droop slightly when the beater is lifted. Fold in the whipped cream and pile into the prepared pie shell. Chill for several hours before serving. Top with additional whipped cream in center and garnish with a strawberry or two. Yummy!!

Angel Biscuits

This is a fabulous yeast biscuit that comes from the October 1998 issue of "Cooking Light". It was submitted by Linda Turner from Springfield, Missouri where I hail from originally. Many of my recipes will come from this area of the country, where there are lots of good cooks! One of my grandmothers came from a large farm family and the women were all wonderful cooks!!

• 1 package dry yeast(about 2 14 teaspoons)
• 1/2 cup warm water)100-110 degrees)
• 5 cups all purpose flour (I use unbleached, King Arthur or Pillsbury)
• 1/4 cup sugar
• 1 teaspoon baking powder (See homemade recipe)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening
• 2 cups low fat buttermilk
• 1 tablespoon butter, melted

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let it stand for 5 minutes. Lightly spoon flour into measuring cup, level with a knife. Combine flour and next 4 ingredients(thru salt), in a large bowl. Cut in shortening with a pastry or Granny fork until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture, stir until just moist. Cover and chill 1 hour. Preheat oven to 450 degrees(I prefer 425 degrees). Turn dough out on lightly floured surface and knead 5 times. Roll dough out to 1/2 inch thickness and cut biscuits out with a 2 1/2 inch cutter. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTTER, AS THIS WILL SEAL THE EDGES AND THE BISCUIT WILL NOT RISE PROPERLY. Place biscuits on cooking sheet coated with cooking spray. Brush the tops of biscuits with melted butter. Bake at 450 degrees for 12 minutes or until golden brown. Makes 2 dozen biscuits.

Cream Biscuits

This biscuit recipe comes from "Bon Appetit" Magazine and is very rich and good. It uses both cream and half and half. these biscuit can be made up to 4 hours ahead and then rewarmed on cookie sheet, in a 375 degree oven for 5 minutes.

• 4 1/2 cups unbleached flour(I prefer King Arthur or Pillsbury)
• 2 Tablespoons baking powder (see recipe for homemade at bottom)
• 1 Tablespoon coarse Kosher salt
• 3/4 cups(1 1/2 sticks) chilled unsalted butter, cut in 1/2 inch cubes
• 1 1/2 cups heavy whipping cream
• 3/4 cup Half and half

Preheat oven to 450 degrees(I prefer 425 degrees in my oven). Combine flour,baking powder and salt in a large bowl and stir to mix. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir with fork just untilmixture is moistened and begins to clump together.Turn dough out on floured surface and knead gently, just until dough holds together about 6-8 kneads. Roll into a circle 1/2 inch thick and cut with 2 1/2 inch cutter, dipped in flour. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTEER AS THIS SEALS THE EDGES OF THE BISCUIT, AND IT WILL NOT RISE PROPERLY. Place biscuits on ungreased cookie sheets and bake for 14 minutes. If baking both sheets at once, trade racks half way thru so biscuits don't get too done on top or bottom. Biscuits should be light golden brown. this recipe can be down in a food processor but be very careful not over process!!! Use a light hand on the button!! Makes about 2 dozen (Can cut recipe in half)

HOMEMADE BAKING POWDER Why homemade?! Because it does not contain the chemicals and preservatives that go into commercial baking powder!! - Sift 1/4 cup cream of tartar and 2 Tablespoons baking soda, 3 times into a small bowl. Store airtight at room temperature. Lasts about a month . Homemade baking powder may clump after being stored, so just resift as needed. Use in the same proportions as commercial

Good with Anything Baking Powder Biscuits

One of my very dear friends gave me a little book 20 years ago called "Biscuits and Scones", by Elizabeth Alston. I have used this recipe ever since. If you just want good old "down-home" biscuits, these are it. I'm going to put a recipe for biscuits made with yeast that are also wonderful and biscuits made with cream that you can add sugar too and use for shortcakes also.

• 2 cups all purpose flour



• 2 teaspoons baking powder(See recipe for homemade)



• 1/2 teaspoon salt



• 1/4 teaspoon baking soda



• 1/3 cup vegetable shortening



• 2/3 cup buttermilk

Heat oven to 450 degrees (I prefer 425 degrees). Put flour,baking powder and salt into a large bowl and stir to mix. Add shortening and cut in with a Granny fork or pastry fork, until mixture looks like fine granules. Add buttermilk and baking soda and stir with a fork until a soft dough forms. Turn dough out onto a lightly floured pastry cloth and knead 10 times. Roll dough out into a circle about 1/2 inch thick. Using a 2 1/2 inch cutter, cut out biscuits and place on an ungreased cookie sheet. ALWAYS CUT STRAIGHT DOWN WITH CUTTER AND DO NOT TWIST. YOU WILL SEAL THE EDGES OF THE BISCUIT AND IT WILL NOT RISE PROPERLY Press scraps together, roll out and cut again. Bake about 14 minutes until medium golden brown. Serve with butter and honey or strawberry prerserves. Makes about 1 dozen.

Classic Yellow Cake

This is the recipe I promised to go with the 2 different chocolate icing recipes, I have listed. It is my youngest daughter's favorite birthday cake, Yellow cake with yummy chocolate icing. Hooray for birthday candles!!

• 2 1/2 cups cake flour(not self rising)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter flavor shortening
• 1 1/4 cups sugar
• 2 Eggs
• 2/3 cups milk
• 2 teaspoons pure vanilla extract
• Chocolate butter cream or chocolate ganache type frostings, listed with chocolate cakes-

Grease and flour 2 8 inch cake pans. Preheat oven to 350 degrees. In a small bowl, combine the flour,baking powder, and salt. Blend with wire whisk. Have a sifter on a sheet of wax paper and pour dry ingredients into sifter and sift onto wax paper. Put shortening and sugar into a large bowl and cream together, scraping down sides of the bowl, as you go. Add one egg at a time, beating well after each one. Stir the milk and vanilla together in a one cup measure and add alternately with the dry mixture(the one you sifted). Beat well after each addition and be sure to scrape down the sides of the bowl with a rubber spatula, as you work. Pour and spread half(about 2 cups) the batter into one cake pan, scrape the remaininbg batter into the other cake pan. Place the pans at least one inch apart on the center rack of your preheated oven. Bake 20-25 minutes or until a toothpick inserted in the center, comes out clean. Remove the pans from oven and place on cooling rack. Cool 5-10 minutes and then remove from pans, inverting on racks so top side is up. Cool completely before frosting. Ice with chocolate icing(see chocolate cake recipe)