Recipes - Desserts

French Coconut Pie

French Coconut Pie blog
This is a pie for sweet tooth folks only so feel free to reduce the amount of sugar as you wish.  I’m one of those nothing-is-too-sweet-for-me people and I think the pie is perfect “as is” but do your own thing, as always!

This basic 2-step recipe (make a crust then make your filling and bake the pie) is always a winner!  The vinegar in the filling contrasts nicely with the sweetness and in that this pie will remind you of a Chess or Cornmeal Pie as the recipes for each of these produce a pie with a sweetened thick, sometimes grainy, texture.

Serve this at room temperature after baking or chilled if there are leftovers.  Dollop with a whipped cream rosette and you’re ready to sit down, relax, and enjoy mightily! The recipe, from my sister’s deli cookbook, is also found in my “Missouri to Maui” cookbook.  If you’re a coconut fan this is a good pie for you!

French Coconut Pie

Ingredients

4 eggs
1 stick butter, softened
2-1/4 cups sugar
1 T. flour
1-1/2 cups shredded coconut (1/3 cup reserved)
1-1/2 T. vinegar
1-1/2 tsp. vanilla
1-9” unbaked pastry shell

Directions Preheat oven to 350. In large mixing bowl, beat eggs, butter, sugar, flour, coconut, vinegar and vanilla until well-blended and creamy. Pour into the unbaked pastry shell and bake 40 minutes or until set. Add the reserved coconut to top of the pie and bake another 15 minutes until the coconut flakes brown and are well-toasted.

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Recipes - Desserts

Gooey Butter Cake


This delightful cake, a native of St. Louis, has something for every cake lover.  A bottom layer of textured cake and a top layer of soft cream cheese, eggs, vanilla, butter, and powdered sugar with the cake taken from the oven while still soft and jiggly. Hence, the name!

There are many variations on this old recipe and I tried several before I found the one I wanted to stick with.  The batter begins with a yellow cake mix so you know you have already saved some steps! Remember, one egg in the batter and two eggs in the gooey and you’re all set. There’s nothing that really takes away from the sweetness of this cake and it is every bit as rich as the name implies. Perfect with a cup of coffee and  conversation with a good friend.

Original Gooey Butter Cake

Ingredients

1-(18-1/4 oz) package Duncan Hines Supreme yellow cake mix
1 egg
1 stick butter, melted
1-(8 oz) package cream cheese, softened
2 eggs
1 tap. vanilla
1 additional stick butter, melted
1-(16 oz) box powdered sugar

Directions  Preheat oven to 350°.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and the butter and beat together. Next, add the powdered sugar and mix well until all lumps disappear. Spread over cake batter and bake for 35 to 40 minutes. Make sure not to over bake as you want the center soft and gooey.

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Recipes - Desserts

Lemon-Lime Custard Meringue Pie

This week is the first time I baked this delectable pie; I found the recipe on a cooking blog I enjoy and made a few adjustments to the recipe.  I added the word custard to the name of the dish because this isn’t a traditional lemon meringue pie; the filling is thicker than that recipe and there is no cornstarch or flour in the filling at all.  I also made a traditional meringue for the pie today because I was running low on time and the brown sugar meringue included with the original recipe required boiling brown sugar and water for 20 minutes and I didn’t have time for that.  I will definitely try that meringue next time I bake this, however; a traditional meringue is just fine but since the filling is already different, the brown sugar meringue would be terrific!

You have 3 steps to the finish line: roll out and bake your best pastry shell then make the filling and bake it in the shell.  At this point you can refrigerate the pie overnight then before serving, make the meringue and bake the pie again just until the meringue browns. That’s it and it’s a sweet finish line indeed! The sweet custard is nothing more than eggs, a little sugar, heavy cream and the fresh citrus juices and zest, a terrific combination!

I am including the directions for the brown sugar meringue but if you find yourself in a hurry as I did today, you can also make a quick meringue using egg whites, cream of tartar, vanilla, and sugar. I apologize for not having a pic of the pie cut but things were too busy at the café today at lunch hour to stop for pics; I will do that tomorrow if the pie lasts.

Lemon-Lime Custard Meringue Pie

Ingredients

1-deep dish 9” pie shell, baked

For the Custard:
5 eggs
10 tablespoons sugar
1/2 cups fresh lime juice (about 4 limes)
3 tablespoons fresh lemon juice (about 1 1/2 lemons)
3/4 cup heavy cream
Zest from two lemons

For the Meringue:
1 cup packed brown sugar
1/4 cup water
1/2 cup egg whites (about 4 eggs)

Directions Bake your pastry shell first and allow it to cool. Turn the oven to 325.

TO MAKE THE CUSTARD: In a large mixing bowl, whisk the eggs, sugar, lime juice, lemon juice, heavy cream and zest together until well combined. Pour the mixture into the pre-baked pie shell and set the pie on a baking sheet. Bake for 40 to 45 minutes. To check the custard, gently jiggle the pie. Once the custard sets, it will shake as a firm unit; if underdone, waves of custard will shiver in the center. If the custard needs more time, continue cooking, checking every 5 minutes, until done. Remove the pie from the oven.

Cool the pie for 15 to 20 minutes before refrigerating. Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.

TO MAKE THE MERINGUE: Preheat the oven to its highest setting. In a small, heavy-bottomed pan, dissolve the brown sugar in the water. Cook the sugar over medium-high heat until it registers 240 degrees F on a candy thermometer; this will take about 20 minutes. In an electric stand mixer, beat the egg whites to soft peaks and carefully add the hot sugar to the egg whites, avoiding the rotating whisk. Continue to beat until the meringue is stiff and glossy. With a flexible spatula, pile the meringue over the pie. Bake until the meringue turns golden on top, about 3 to 5 minutes. NOTE: Use the ingredients in the text above to make a traditional meringue using white sugar.

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Recipes - Desserts

Buttermilk Pie

This old southern favorite pie will brighten any day and fill your tummy happily as well.  It’s one of buttermilk’s best uses in my book. The recipe is from my “Missouri to Maui” cookbook and was one of our desserts today at the Mayfield Cafe and it was certainly enjoyed all around.

There is minimal prep once you have rolled out your pie crust. The slightly sweet thickened filling, tempered by the sour milk, provides great contrast to each bite.  Don’t over bake; it will be soft in the middle still when ready to remove from the oven.

It’s a one-bowl pie to mix then just pour into your pie crust and sprinkle with nutmeg. Simple AND satisfying!  It’s SO simple in fact that I can say nothing more about this special pie than if the folks around your table enjoy it as much as folks I know then it’s time to grab your buttermilk and get going! The only decision you have to make about this pie is whether to serve it room temperature or cold. I find it equally good either way. Enjoy with gusto!

Ingredients

½ cup buttermilk
1-3/4 cups sugar
2 large eggs
3 T. flour
Pinch of salt
1 stick butter, melted
1 tsp. vanilla
1 tsp. nutmeg
1 unbaked 9” pastry shell.

Directions: Preheat oven to 400°. Set pastry shell aside. In large mixing bowl combine all ingredients except the nutmeg and the pastry shell and stir well with a wooden spoon to blend then use a wire whisk to incorporate the liquid ingredients more thoroughly. Pour batter in the unbaked pie shell; sprinkle the top lightly with nutmeg. Bake 15 minutes; reduce temperature to 350 and bake another 45 minutes until the top is nicely browned and a toothpick inserted comes out dry. Cool well, allowing the filling to set. Serve room temperature or chilled.

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Recipes - Entrees

Shrimp & Grits

This is one of my new favorites!  I tried this dish while on a “teacher trip” this summer; determined to re-create the dish, the first time I prepared it was at the Sharpes’ house in Florida in July.  Folks, if you are a shrimp lover, this dish rocks!

I will admit that this is a bit labor intensive so prepare it when you have plenty of time OR when you have someone to help you do the prep work.  Susie, prep help supreme, cut all the veggies for this and peeled the shrimp (YAY!).  When the prep work finishes, the cooking time is less than 30 minutes.

DO find and use the Andouille sausage when preparing the shrimp mixture as this spicy sausage from Louisiana’s Cajun cooking style provides the perfect punch to the dish. If you cannot find Andouille, use a highly seasoned bratwurst instead. Do also use the red pepper flakes for even more “hot”.  Not to worry, the creamy grits are a just-right complement for the spice of the shrimp and sausage mixture. All you possibly need to complete the meal is a leafy green salad or even a loaf of crusty French bread.

Get your shrimp and grits groove on today! You will not regret one minute of the kitchen time. This recipe easily serves 10-12 people. Four of us enjoyed two servings each in Florida with the bowl pictured above for the next day. Make a new pot of grits if having leftovers!  This is oh, so wonderful!

Shrimp & Grits

For the Grits

4 cups water
* 2 T. butter
* 6 small cloves garlic, minced (added from the shrimp pan)
1/2 cup heavy cream
1/2 t. salt
1 cup uncooked grits (instant is fine)
2 cups Cheddar, shredded from the block

Directions: Keep the water warm on the stove in a pot with a heavy bottom so you can cook the grits quickly when the shrimp finishes cooking. When ready to serve, bring to a boil and add the cream. Stir in grits a little at a time; add the butter and sautéed garlic. Cook, 5 minutes, whisking constantly. Add the cheese. Turn off the heat and allow to thicken. Add cream if too thick.

For the Shrimp

1 T. Wesson oil
1 cup Andouille sausage, sliced thin
2 #’s medium fresh shrimp, peeled, de-veined, and tails snipped
2 more T. Wesson oil
1 T. butter
1 T. flour
1/2 cup white onion, chopped
1/4 cup green pepper, diced
1/4 cup celery, sliced thin
4 Roma tomatoes, chopped and seeded (or stewed tomatoes, 1 #10 can)
3 t. Cajun seasoning
1-1/2 cup chicken broth
1 T. butter
Sea Salt & Cracked Pepper to taste
Red Pepper Flakes, to taste
Green onion, sliced, for garnish

Directions: Sauté 2 T. butter & 6 garlic cloves. Set aside for grits. Add oil to skillet and sauté sausage. Remove and set aside. Add 1/2 the shrimp and cook until pink. Remove to paper-towels and add the rest of the shrimp and cook til pink. Wipe skillet and add 1 T. oil and 1 T. butter. Stir in the 1 T. flour and cook 3-4 minutes until you have a dark roux. Cook 3-4 minutes on low. Add onion, green pepper, and celery and cook 3 minutes on med-high heat. Add the tomatoes and the Cajun season and cook 3 minutes. Add chicken broth and simmer all in skillet 10 minutes.

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