Daddy's Favorite Pie

Took some flowers to my Daddy's  and Mother's grave yesterday which made me think about them.  Daddy would have been 91 years old on May 15th if he had lived.  He was a big man-- 6ft. 2 in., but his heart was as big as he was.  Daddy was sweet and kind and loved to talk.  At the end of his life he had Alzheimer's so he lost his ability to communicate with others.  I am sure he hated that  most of all.  Daddy was also the finest Christian I have ever known.  He was one that read the Bible and lived by the Words.  Another thing that Alzheimer's took from him was his ability to pray.  He loved to pray and he did a great job of it.

The very first thing I ever cooked was for daddy.  I wanted to surprise him with coconut cream pie which was his favorite.  So I found the recipe and I attempted to make my daddy's favorite dessert.  OOPS!! It was terrible.  I scorched the milk and of course the pie was terrible.  However, my sweet daddy ate his piece without ever saying a word.  When I tasted it, I cried this is awful!!! WHy didn't you tell me?  He laughed and said this is the best pie I have ever had because you made it.  He ate the rest of the pie when no one else in the family would touch it.  Now that is a sweet man!!!

Below is his favorite pie done the correct way.

Coconut Cream Pie

Ingredients

·         2/3 cup sugar

·         1/4 cup cornstarch

·         1/4 teaspoon salt

·         2 cups milk

·         3 egg yolks, lightly beaten

·         1 cup flaked coconut, finely chopped

·         2 tablespoons butter

·         1/2 teaspoon vanilla extract

·         1 (9 inch) pastry shell, baked

·         MERINGUE:

·         3 egg whites

·         1/4 teaspoon cream of tartar

·         6 tablespoons sugar

·         1/2 cup flaked coconut

Directions

1.     In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

2.     For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

3.     Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Mother's Day Menu

I fixed lunch for my mother in law Sunday.  We had grilled chicken breast which my husband fixed.  Along with it we had loaded mashed potatoes, asparagus with cheese sauce, stuffed mushrooms, and lemon meringue pie. I tried to fix things I knew that Melba would like.  I told her I wanted to fix her favorite pie but didn't know what it was.  She laughed and said she liked them all.  I fixed Lemon meringue because that is one of Bobby's favorites.  I hope you enjoy these recipes.  I would have loved to fixed Mother's Day lunch for mom.  She like special things.

Loaded Mashed Potatoes

                5 lbs. potatoes, peeled and cubed(I was in hurry so I used frozen mashed potatoes.)

                3/4 cup sour cream

                1/2 cup milk

                3 tbsp. of butter(I used margarine)

                Salt and pepper to taste

                1/2 lb of bacon, cooked and crumbled

                3 cups of shredded cheddar cheese

                3 green onions, sliced

     Place potatoes in water, bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until tender.  Drain and place in a large bowl.  Add the sour cream, milk, butter, salt and pepper. t  Beat on medium-low speed until light and fluffy.  Stir in 2 cups of cheese, bacon, and onions.  Transfer to a greased 3 qt.  baking dish.  Top with remaining cheese.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.  I made the casserole the night before and heated it on Sunday.  

Mouth Watering Stuffed Mushrooms

                            12 whole fresh mushrooms               1/4 cup grated Parmesan Cheese

                            1 tbsp. vegetable oil                          1/4 tsp ground black pepper

                            1 tbsp.  minced garlic                        1/4 tsp onion powder

                            1 (8 oz. ) pkg. of cream cheese          1/4 tsp ground cayenne pepper

     Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine discarding tough ends of stems.  Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to skillet.  Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.

When Garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be very thick.  Using a little spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange the mushroom caps on prepared cookie sheet.  Bake for 20 minutes in the preheated oven or until the mushrooms are piping hot and liquid starts to form under caps.  

Asparagus with Cheese Sauce

                            2 lbs of fresh asparagus (I used steamed asparagus from the freezer)

                            4 hard cooked eggs, thinly sliced

                            2 tbsp. butter(margarine)

                            2 tbsp. flour

                            1 1/2 cup milk

                            1/2 tsp. salt

                            1/8 tsp. cayenne pepper

                            1/2 c grated sharp cheddar cheese

                            1/2 c. seasoned dry bread crumbs

     Clean, wash very well, asparagus spears, discarding the very tough ends.  Boil spears in salted water or steamer until tender.  Drain asparagus and arrange in a greased, shallow baking dish.  Arrange egg slices on top.  Preheat oven to 350 degrees.  Melt the butter and blend in the flour, then stir in milk gradually and bring to a rolling boil.  Add the salt, cayenne pepper and cheese, stir until cheese melts.  Pour over eggs and asparagus.  Sprinkle all the seasoned bread crumbs and bake for approximately 20 minutes.

Lemon Meringue Pie

                           4 egg yolks(reserve whites for the meringue)

                           1/3 cup cornstarch

                           1 1/2 cups water

                           1 1/3 cups sugar

                           1/4 tsp. salt

                           3 tbsp. of butter(margarine)

                           1/2 cup of lemon juice

                           1 tbsp. finely grated lemon peel

                           1 (9 inch) pre-baked pie shell

                           Meringue topping.

     Preheat oven to 375 degrees.  Whisk egg yolks in medium size mixing bowl and set aside.  In a medium saucepan, combine cornstarch, water, sugar, and salt.  Whisk to combine.  Turn heat on medium and, stirring frequently, bring mixture to a boil.  Boil for 1 minute.  Remove from heat and gradually, whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.  Return egg mixture to a saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.  Remove from heat and gently stir in butter, lemon juice, and zest until well combined.  Pour mixture into pie shell and top with meringue while filling is still hot.  Make sure meringue completely covers filling and that it goes right up to the edge of the crust.  Bake for 10 to 12 minutes or until meringue is golden brown.  Remove from oven and cool on a wire rack.  Make sure pie is cooled before slicing.

 Meringue topping

                         4 egg whites

                         Pinch of cream of tarter

                         2 tbsp. of sugar per egg whites(8 tbsp.)

Place egg whites and cream of tartar in the bowl of a stand mixer.  Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form. Top on Lemon filling.   

Blueberry Pancakes

Got up this morning and made Blueberry pancakes for Bobby for breakfast.  I had sausage.  I cannot have pancakes or syrup until I loose 50 more pounds.  Blueberries are supposed to be good for the brain.  Our Blueberry bushes are loaded with tiny tiny blueberries.  I think I am going to have loads of blueberries this year.

Blueberry Pancakes

              1 cup of Bisquick

              1 egg

              1/2 cup of milk

              1/2 cup of blueberries(fresh or frozen)

Measure one cup of Bisquick into a bowl.  Measure out the milk in a cup and add one egg.  Beat the egg and milk together until well blended.  Add milk and egg to bisquick and stir until moisten.  Fold in blueberries.  Spoon into a hot skillet or griddle and bake.   Makes 10 pancakes.This depends on the size of pancakes.

My Famous Cheese Straws

Today I have to make a batch of cheese straws.  I have been making cheese straws for a long time.  I almost know the recipe by heart.  I do check to make sure I haven't missed any ingredients.  I have become rather famous for my cheese straws because of Pilot Club.  I made them for one of my friends who was installed has governor of the district.  I had a throw down with the manager of the country club where she was installed.  He turned out to be a cousin of mine.  He said his were the best and he used Rice Crispies in his recipe so we had a throw down. I won hands down.  Then I was asked to bring them to the International Convention where some Yankees that had never had cheese straws were fascinated with the treat.  I was asked for my recipe from many of them. Then last summer I was asked to make cheese straws by everyone(or it seemed that way) that was getting married.  I did discover in doing this that the ingredients does make a difference.  Some of the ladies I told if you buy the ingredients then I will make them.  They would buy the cheapest cheese they could find and it was just not the same.  You need to buy good cheese and butter.  I always make cheese straws at Christmas time and I use Miss. State Cheese.  I do that because I am cheap.  Someone always gives us Miss. State Cheese.  IF you have never had State Cheese, then you are  missing out on a real treat.  It is the best cheese ever!!!!  


I have also destroyed many cookie press making cheese straws.  I have plastic cookie press that the thick dough of cheese pushed through the press causing the plastic pump to break. Bobby decided that he could build a better pump.  He took the tube and connected it to the pump of a caulking gun.  The only trouble with it is I have to hold the plastic tube into the gun.  We have not come up with a good way to hold it tight but someday I am sure he will figure it out or I will buy a metal cookie press.  


I hope you enjoy these southern treats as much as my family does.

Cheese Straws

This recipe is from the Mississippi Cookbook

1 lb of Margarine or Butter

1 lb of cheese(I use MS State cheese but sharp cheddar when I don’t have it)

1 tsp. of Red Pepper

5 cups of plain flour

Garlic Salt

Grate cheese.  Let margarine come to room temperature.  Mix cheese and margarine.  Add pepper and flour to margarine and cheese until well blended.  I put them in my cookie press and press out.  You can roll out and cut in strips.  Preheat oven at 350 degrees.  Bake straws for 15 minutes until golden brown.  While still hot sprinkle lightly with garlic salt.  Don’t go overboard on the garlic salt.  You just need a light sprinkle.