Friday, August 31, 2012

FROSTED ALMOND POUND CAKE

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
3/4 cup milk
1 tsp almond extract

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with nonstick cooking spray; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixer bowl, beat butter until smooth.  Add the sugar and beat until light-colored, about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  On low speed, beat in half the flour mixture.  Scrape down bowl and beat in the milk.  Add the last half of the flour mixture and the almond extract; beat until smooth.  Spread batter into the prepared pan.

Bake at 350 degrees for 1 hour and 5 minutes or until crowned in the center and set.  Cool in the pan on a wire rack for 10 minutes.  Invert pan to remove cake and cool cake completely, turned upright on wire rack.

Glaze Topping:
1 cup powdered sugar
4 tsp water
1/2 tsp almond extract
2 tbsp sliced almonds, lightly toasted

In a medium bowl, combine the powdered sugar, water, and the almond extract. Whisk together until smooth.  Spread over the top of the cooled cake and sprinkle the toasted almonds over the top.

Allow the topping to set for 15 minutes before slicing.

Yield: 12 slices

Thursday, August 30, 2012

ORANGE-LEMON MERINGUE PIE

1 9-inch pie shell baked 8 minutes until just starting to brown.
4 large eggs, separated
1 can (14-oz) sweetened condensed milk
1/4 cup frozen orange juice concentrate, thawed
1/2 cup fresh lemon juice
1 tsp orange zest, optional
1 tsp lemon zest, optional
1/4 tsp cream of tartar
1/3 cup sugar

Preheat oven to 325 degrees.

Whisk egg yolks in a medium mixing bowl until well beaten.  Gradually whisk in the milk then the fruit juices until well combined.  If using, stir in the zests.  Pour the filling into the partially baked crust. 

Bake pie 10-15 minutes or until partially set at 325 degrees.  Remove pie from oven.  Turn oven temperaute up to 350 degrees.

Place the egg whites in a large mixer bowl with the cream of tartar; beat with electric mixer on high until soft peaks form.  Gradually beat in the sugar, until whites are stiff and glossy.  Immediately spread the meringue over the hot pie filling being sure you seal edges of meringue to the pie crust.  Place back in oven and bake another 15-20 minutes until the meringue is lightly browned all over.



Allow pie to cool for 1 hour then refrigerate 3 to 4 hours before cutting to serve.

Yield: 8 servings

Wednesday, August 29, 2012

FROSTED MINI PUMPKIN MUFFINS

1 can (15-oz) pumpkin (not pumpkin pie filling!)
3 eggs
1/2 cup canola oil
2 tsp ground cinnamon
1 tsp baking soda
1 box (18.25-oz) yellow cake mix
canned whipped cream cheese frosting (or make your own)

Preheat oven to 350 degrees.
Line mini-muffin pans with paper liners; set aside.

In a large mixer bowl, combine the pumpkin, eggs, oil, cinnamon, and baking soda.  Add the cake mix and beat on low speed for 1 minute or until combined.  Beat mixture on high speed for 2 minutes.

Transfer the batter into the prepared muffin pans, filling each cup 2/3s full.  Bake at 350 for 12-15 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 5 minutes then remove to wire racks to cool completely.


When muffins are cooled, frost with the cream cheese frosting.

Tuesday, August 28, 2012

CITRUS CHERRY TARTS

3/4 cup granulated sugar
2 tbsp cornstarch
1/2 tsp salt
3 tbsp orange juice
1 tbsp lemon juice
1 cup unsweetened cherry juice
2 tbsp butter
1 tsp grated orange peel
4 cups tart unsweetened cherries
9 tart shells
whipped cream for garnish, if desired
chopped almonds for garnish, if desired

In  a 2-quart saucepan combine the sugar, cornstarch, salt, orange juice, lemon juice and cherry juice; mix together well.  Cook the mixture, stirring constantly, for 5 minutes or until the mixture has thickened and turned clear.  Remove from the heat.

Add the butter, orange rind, and cherries to the mixture.  Gently stir with a rubber spatula to blend together well.  Allow to cook for 2 or 3 minutes; pour into the tart shells. 

Allow to cool completely before serving.  Garnish with whipped cream and a sprinkling of chopped almonds, if desired.

Yield: 9 tarts (1 tart per serving!)

Friday, August 24, 2012

LAYERED PUMPKIN PIE

1 graham cracker crumb crust
1 pkg (3-oz) cream cheese, softened
1 tbsp cream
1 tbsp sugar
1 1/2 cups frozen whipped topping, thawed
1 cup cold half and half cream
2 boxes (4-serving size) vanilla instant pudding mix
1 can (16-oz) pumpkin (not pumpkin pie filling!)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
whipped cream or additional whipped topping for garnish, if desired
8 whole pecans for garnish, if desired
1 tbsp melted chocolate for dipping pecans, if desired

In a large bowl, mix the cream cheese, 1 tablespoon of cream, and the sugar until smooth.  Gently stir in the whipped topping; spread mixture over the bottom of the crumb crust.

Pour the cup of half and half into a mixing bowl; add the pudding mixes.  Using a wire whisk, whip the mixture until well blended about a couple of minutes.  Let mixture stand for 5 minutes or until thickened.

Stir in the pumpkin, cinnamon, ginger, and cloves mixing well.  Spread pumpkin mixture over the cream cheese layer.  Refrigerate at least 2 hours up to overnight. 

Before serving, decorate with whipped cream and pecans dipped halfway in melted chocolate if desired.

Yield: 8 servings



Wednesday, August 22, 2012

RASPBERRY CINNAMON APPLESAUCE

1 pkg (10-oz) frozen red raspberries in lite syrup, thawed
3 cinnamon sticks
4 lbs Granny Smith apples, peeled, cored, & coarsely chopped
Sugar, optional if needed

Place raspberries, cinnamon, and apples in a large saucepot or Dutch oven.  Bring the mixture to a boil; reduce heat to low and cover.  Simmer for 15 to 20 minutes or until the apples are tender, stirring occasionally.  Stir in sugar, if using.  Remove the cinnamon sticks.  Pour into a container with lid, cool down and refrigerate.

Yield: 6 cups

Tuesday, August 21, 2012

DELIGHTFUL CHOCOLATE PIE

1 (9-inch) chocolate crumb crust
1/2 cup milk, divided
2 pkgs (4-oz each) German Sweet Chocolate, divided
1 bar (8-oz) cream cheese
1 carton (8-oz) frozen whipped topping, thawed

In a large microwave-safe bowl, microwave all but 3 squares of the German chocolate with half the milk.  Cook for 1 to 1 1/2 minutes, stir, and cook until chocolate is almost melted.  Stir until the chocolate is melted completely.  Beat in the cream cheese and last half of the milk until well blended.  Gently stir in the whipped topping until smooth.  Spoon mixture into the chocolate crumb crust.  Freeze until firm, approximately 4 hours.

Remove pie from freezer and let stand at room temperature for about a half hour or in the refrigerator until pie can be cut.

Microwave the remaining chocolate squares on high 30 to 60 seconds or until almost melted, stirring once.  Stir until the chocolate is completely melted.  Drizzle over the pie.
Yield: 8 servings

Leftover pie should be refrigerated.

This is basically a Kraft Foods Recipe with a few changes of my own.

Monday, August 20, 2012

HOMEMADE FRUITY MAPLE SYRUP

1/2 cup real maple syrup
1 bag (12-oz) frozen mixed berries, thawed
1 tsp lemon zest 
2 tsp fresh lemon juice

Combine all the ingredients in a medium bowl.  Serve over waffles, pancakes, or even ice cream, if desired.

Sunday, August 19, 2012

CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe.

Saturday, August 18, 2012

RICH HOT FUDGE SAUCE

1 pkg (8 squares) unsweetened chocolate
1/4 cup butter
2 cups sugar
1/2 cup milk
1/2 cup whipping cream
1 tsp vanilla

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Remove from microwave and stir until the chocolate is completely melted.

Add the sugar, milk, and whipping cream to the chocolate mixture and stir until blended.  Microwave 5 minutes or until the sauce is thickened and the sugar is completely dissolved.  Stir after the first 3 minutes of cooking.  Add the vanilla and stir in.


Serve immediately over ice cream, pound cake, etc.  May also be served warm as a fondue for dipping fresh fruits, cookies, pound or angel food cake cubes, etc.

Friday, August 17, 2012

HOMEMADE SWEET AND SALTY BROWNIES

4 squares (1-oz each) unsweetened chocolate
3/4 cup butter
3/4 tsp cayenne pepper
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup coarsely chopped dry roasted peanuts, divided
25 commercial caramels
2 tbsp milk

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Stir until the chocolate is completely melted; stir in the cayenne pepper.  Add the sugar and mix in well.  Blend in the eggs one at a time.  Add the flour and mix well.  Stir in half the peanuts.  Spread half the batter into the prepared baking pan.

Microwave the caramels and milk together on high for 2 to 3 minutes, stirring after each minute.  Cook until caramels are completely melted when stirred. Stir until completely blended and spread over the batter in the pan.  Cover with the remaining batter (okay for some caramel to peek through).  Sprinkle with the last half of the peanuts.

Bake 25 to 30 minutes or until the top is firm to the touch.  Set pan on a wire rack and allow to cool completely before cutting into 32 pieces to serve.




Thursday, August 16, 2012

MRS. WELBORN'S CHOCOLATE PIE

1 baked pie shell

Pie:
1 cup sugar
2 tbsp flour
3 tbsp cocoa
2 tbsp butter
3 egg yolks (save the whites for meringue)
1 cup milk
vanilla to taste

Mix the sugar, flour, and cocoa in a small mixing bowl; mix well.  Melt butter in an iron skillet over medium heat.  Stir in the sugar mixture.

In a separate bowl, beat the egg yolks, add milk and combine; stir into the butter mixture in the skillet a little at a time while stirring constantly.  Cook slowly until thick.  Add the vanilla and allow to cool somewhat before pouring filling into the baked pie shell.

Meringue:
3 reserved egg whites
1/8 tsp cream of tartar
2 tbsp sugar

Preheat oven to 400 degrees.

In mixing bowl, beat the egg whites with electric mixer on high until stiff peaks form.  Add the cream of tartar and sugar beating until sugar is dissolved.  Top the pie with the meringue being sure to seal meringue to crust to prevent weeping.  Bake at 400 degrees for 8 minutes or until golden brown.
Allow pie to cool completely before cutting to serve.

Wednesday, August 15, 2012

HERSHEY'S TRUFFLE BROWNIE CHEESECAKE

Brownie Layer:
6 tbsp melted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup + 2 tbsp all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.
Grease a 9-inch springform pan.

In a mixing bowl, stir together the melted butter, sugar, and vanilla extract.  Add the eggs and stir to blend.  Stir in the flour, cocoa, baking powder, and salt; blend together well.  Spread the batter into the prepared pan and bake 25 to 30 minutes or until the brownie layer pulls away from the sides of the pan.

Meanwhile, prepare the Truffle Cheesecake Layer:
3 blocks (8-oz each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 pkg (12-oz)* special dark chocolate chips, divided
1/2 tsp shortening (do not use butter, margarine, oil, or spread!)
*2 cups

In large mixer bowl beat the cream cheese and sugar using an electric mixer on medium speed until smooth.  Gradually beat in the eggs, heavy cream, vanilla, and salt until well blended.

Set aside 2 tablespoons of the chocolate chips.  Place the remaining chips in large microwave-safe bowl.  Microwave on high for 1 1/2 minutes or until the chips are melted and smooth when stirred.  Gradually blend the melted chocolate into the cheesecake batter.

Remove the brownie layer from the oven and immediately spoon the cheesecake mixture over the brownie layer.  Return to oven; continue baking 45 to 60 minutes or until the center is almost set.  Remove from oven to a wire rack.  Using a thin knife, loosen cake from the side of the pan.  Cool to room temperature.  Remove side of pan.

Place the remaining 2 tablespoons of chocolate chips and the shortening in small microwave-safe bowl.  Microwave at medium power 30 seconds or until chips are melted and mixture stirred becomes smooth.  Drizzle over the top of the cheesecake. 

Cover and refrigerate several hours until cold. 

Keep leftovers covered and refrigerated.

Yield: 10 to 12 servings.

Tuesday, August 14, 2012

CHOCOLATE-PECAN CRISPS

1/2 cup butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream the butter and brown sugar together in a large bowl until blended.  Beat in the egg and vanilla extract.

Combine the flour, cocoa powder, baking soda, and pecans in a small bowl to blend together well.  Add to the butter mixture, blending until a stiff dough forms.  Sprinkle the coconut on a flat work surface. 

Divide the dough into 4 parts.  Shape each part into a roll about 1 1/2-inches in diameter; roll in the coconut until heavily coated.  Wrap in plastic wrap and refrigerate until firm; at least one hour but up to 2 weeks. (May be frozen up to 6 weeks.)

Preheat oven to 350 degrees. 
Line cookie sheets with parchment paper or just leave ungreased.

Cut dough into slices about 1/8-inch thick.  Place slices 2-inches apart on the baking sheets.  Bake at 350 degrees for 10 to 13 minutes or until firm.  Do not overbake.  Remove from pans and cool on wire racks.
Yield: 6 dozen cookies

Monday, August 13, 2012

STRAWBERRY BAKED ALASKA

2 1/3 cups baking mix
3 tbsp sugar
2/3 cup light cream
1 quart strawberry ice cream
4 egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla

Preheat oven to 450 degrees.
Grease a round 8-inch layer cake pan; set aside.

Stir the baking mix, 3 tablespoons sugar, and light cream together to form a soft dough.  Pat the dough into the prepared pan.

Bake the dough at 450 degrees for about 10 minutes until it tests done.  Cool a few minutes and remove to a wire rack from the pan.

Line a bowl that is 1-inch smaller at its largest than the cake pan with aluminum foil.  Pack the ice cream into the bowl and freeze until firm.

Cover a baking sheet with aluminum foil and place the shortcake on the baking sheet.  Invert the bowl of ice cream over the shortcake; remove the bowl and the foil.  Freeze the shortcake and ice cream.

Just before serving, heat oven to 500 degrees.  Completely cover the shortcake and ice cream with the meringue being sure to seal the meringue to the foil covered baking sheet.

(To make the meringue: Beat the egg whites and the cream of tartar together until foamy.  Beat in the half cup of sugar, 1 tablespoon at a time and continue beating until stiff and glossy.  Do Not Underbeat!  Beat in the half teaspoon of vanilla.

Place in oven and bake 3 to 5 minutes until the meringue is lightly browned.  Trim the foil to the edge of the meringue and transfer to a serving plate.  Serve immediately.

Yield: 12 servings.

Sunday, August 12, 2012

KENTUCKY JAM CAKE WITH CARAMEL ICING

1 cup raisins
1 can (8-oz) crushed pineapple with juice
1 cup butter, softened
4 large eggs
1 jar (12-oz) blackberry jam or 1 cup homemade
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup chopped pecans

Several hours ahead, overnight even, soak the raisins in the pineapple and juice.

Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans; set aside.

In a large mixing bowl, cream the softened butter.  Add the eggs one at a time, beating well after each one.  Add the jam and the buttermilk; beat until well blended.

Sift the flour, sugar, cocoa, baking soda, cinnamon, nutmeg, and cloves together; add to the egg mixture.  Beat on low just until combined; stir in the raisins, pineapple, and pecans.

Divide the batter evenly between the two prepared pans.  Bake at 350 degrees for 50 minutes or until the a wooden toothpick inserted in cake centers comes out clean.  Cool in the pans for 10 minutes on a wire rack.  Remove from pans and cool completely on the wire racks.
CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 to 4 cups sifted powdered sugar

Mlet the butter in a saucepan over medium heat.  Stir in the brown sugar and the milk; bring to a boil.  Remove from the heat and cool until just warm.  Beat in enough of the powdered sugar to get icing to a spreading consistency.

If you wish to have a thicker icing, add more powdered sugar.  If you need to thin the icing, add a little milk, a few drops at a time.

Place one cake layer on a cake plate and cover the top with the icing.  Place second layer atop the icing.  Frost top and sides of cake.  Place a decorative ring of coarsely chopped pecans around the outer edge of the cake top, if desired.

I have had this recipe for a long time.  Can't remember for sure but I believe it was a Taste of Home recipe.

Thursday, August 9, 2012

HOMEMADE PUMPKIN CUPCAKES WITH CINNAMON FLECKED FROSTING

These tasty cupcakes start with a box mix and become tasty "homemade" cupcakes.

1 box (2-layer size) spice cake mix
1 cup sour cream
1 can (15-oz) pumpkin (not pumpkin pie filling!)
1/4 cup canola oil
3 large eggs
1 pkg (8-oz) cream cheese, room temperature
1/2 stick butter, softened
1 tsp vanilla extract
1 lb confectioners' sugar
1 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.
Line 24 muffin tin cups with paper cupcake liners; set aside.

In large mixer bowl combine the cake mix, sour cream, pumpkin, canola oil, and eggs; beat until well blended.  Using a 1/4 cup measure place the batter in the prepared muffin cups.

Bake the cupcakes at 350 degrees for 20 to 22 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes then remove to wire racks to cool completely.

To make the frosting, place the butter, cream cheese, and vanilla extract in large mixer bowl and beat until well blended.  Gradually add in the confectioners' sugar, beating well.  Blend in the cinnamon until well blended.  Use to frost the pumpkin cupcakes.
Yield: 2 dozen cupcakes

Tuesday, August 7, 2012

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese
1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

Serve with fresh fruit and/or berries for dipping.




Monday, August 6, 2012

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

24 chocolate cookies* with cream filling (Oreo type), finely crushed
3 tbsp butter, melted

Line a 9 x 13-inch baking pan with foil allowing foil to extend over the edges of the pan (use later to remove bars). 

Mix the cookie crumbs and butter together; press onto the bottom of the foil lined pan.

1 tbsp instant coffee granules
1/4 tsp ground cinnamon
1/4 cup boiling water
4 blocks (8-oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
2 squares semi-sweet baking chocolate, melted and cooled

Preheat oven to 350 degrees.

Mix the coffee and cinnamon into the boiling water.  Stir the mixture until the coffee granules are completely dissolved.  Allow mixture to school slightly.

Beat the cream cheese and sugar together in a large mixer bowl until well blended.  Add the coffee mixture and the sour cream, mixing well.  Add the eggs, one at a time, mixing after each just until blended.

Remove 1 cup of the cream cheese mixture and pour the remaining over the crust.  Stir the melted chocolate into the remaining 1 cup of the cream cheese mixture.  Drop the chocolate mixture by tablespoonfuls over the mixture in the pan.

Swirl the chocolate blobs gently with a knife to swirl.  Bake at 350 degrees 40 minutes or until the center is almost set.  Remove from oven and cool.  Refrigerate 4 hours before cutting to serve.

*2 cups crumbs



Store any leftovers in the refrigerator.

Note: This is a Kraft Foods Recipe.

Sunday, August 5, 2012

REFRESHING STRAWBERRY COOLER

1 pkg (10-oz) frozen sweetened strawberries*
1 cup milk
1 cup water
1/2 tsp vanilla
6 - 8 ice cubes

*May substitute 1 cup fresh berries + 1/4 cup granulated sugar

Combine the first 4 ingredients in blender container and blend until smooth; add ice cubes, one at a time, and continue processing until thoroughly incorporated.

Serve immediately.

Saturday, August 4, 2012

LEMON RICE DESSERT

1 box (3-oz) lemon-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 cup cooked, chilled rice
1 1/2 cups frozen whipped topping, thawed
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries
1 tbsp grated lemon peel

Dissolve the gelatin in boiling water.  Once gelatin is completely dissolved, add the cold water.  Place the bowl in a larger bowl of ice water and stir until the gelatin has the consistency of unbeaten egg whites.  Stir in the rice; fold in the whipped topping just until smooth.  Gently fold in the almonds, cherries, and lemon peel.  Continue stirring gently over the ice water until thickened.  Pour into individual dessert dishes.  Cover and chill until ready to serve.

Yield: 8 servings

Friday, August 3, 2012

GRANDMA'S STRAWBERRY SHORTCAKE

This is a delicious Hoosier recipe.

1 quart fresh strawberries, sliced
1 cup + 2 tbsp granulated sugar, divided
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 large egg
1/2 cup cream
butter
whipped cream

Combine the sliced strawberries with the 1 cup of sugar and set aside.

Sift the flours, baking powder, 2 tablespoons of sugar, and salt together into a large bowl.  Cut in the butter until the mixture is crumbly.

In a smaller bowl, beat the egg and add the cream.  Add egg mixture to the crumb mixture; stir just until moistened.

Pat mixture into an 8-inch square baking pan.  Bake at 450 degrees for 15 to 20 minutes just until golden brown.  Remove from the pan and cool completely on a wire rack. 

Just before serving, cut cake in to horizontally.  Butter the bottom layer and spoon half the berries over the top.  Place the second layer over the berries and top with the remaining half of the berries.
Cut into individual servings and add a dollop of whipped cream to each.
Yield: 6 to 8 servings

Thursday, August 2, 2012

GOLDEN COCONUT PEACH PIE

4 to 4 1/2 cups sliced fresh peaches
1/2 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
dash of salt, optional
1/4 cup fresh orange juice
1 9-inch unbaked pie shell
2 tbsp butter
2 cups flaked coconut
1 can (5-oz) evaporated milk
1 beaten egg
1/4 cup sugar
1/4 cup almond (or vanilla) extract

Preheat oven to 450 degrees.

Combine the peaches, 1/2 cup sugar, flour, nutmeg, salt-if using, and orange juice in a medium mixing bowl.  Pour the mixture into the unbaked pie shell.  Cut the butter into thin pats and use to dot the top of the peach mixture.  Bake pie at 450 degrees for 15 minutes.

While pie is baking, combine the coconut, evaporated milk, egg, 1/4 cup sugar, and extract.  Pour this over the hot pie.  Reduce the oven temperature to 350 degrees and bake until the coconut is toasted, about 35 to 40 minutes.  Delicious served either warm or chilled.

Store pie in refrigerator.