Coconut Cherry Pie

Unexplained cravings are again responsible for spontaneous semi-homemade desserts. This time, it was cherries and coconut. But how to combine these two random, yet delicious ingredients? A pie, of course! Take a traditional crumble topping, add coconut flakes, and put on top of your own cherry filling, or, like me, a canned filling. Wha-la! You've got a pie. 

The delightful surprise of the toasted coconut gives the cherries an added dimension, without overpowering the dish or taking away from the comfort a cherry pie offers. 

1 regular size can cherry pie filling. (I used the one without HF Corn Syrup.)

1/3 c. coconut flakes

1/4 c. brown sugar

1 tbl cinnamon 

3 tbl flour

1/3 c. oats 

3 tbl butter, chilled

1 pie crust (my favorite pre-made is Marie Callender in the freezer)

Heat oven to 375. Pour can into pie crust. Cut butter into 1/4 in pieces. Mix dry ingredients together. Cut butter into crumble mix with a pastry blender or two knives until the size of peas. Spread evenly on top of the pie. Make a pie shield out of aluminum foil. (see previous posts) Bake for 30 min. Remove foil and bake for 15 min longer. Let stand before serving to gel and avoid tongue burning. 

Verdict: it was delicious. 

Old-fashioned Buttermilk Pie

This pie is famous in my family. At my great-grandmother "Ma's" funeral, it was even mentioned as something to be remembered. It's the first pie I ever made, and the one I make when I want to get into my daddy's heart. So simple, yet so unique. Enjoy!

Ma and Father Gunn, my great-grandparents

2 cups sugar
1 heaping tbl flour
1 cup buttermilk
3/4 stick of butter, melted
6 egg yolks, save whites for meringue
1 1/2 tsp vinegar, preferably apple cider
1 deep dish pie shell. My favorite is Marie Callender's in the freezer case with the Coolwhip

Preheat oven to 325.
In a large bowl, mix sugar and flour. Add rest of ingredients, mix well. Pour into crust and bake for 60 to 70 min, until it doesn't jiggle and it is light brown in spots. A crust shield is needed for this recipe. Remove at the 50 min mark. Let cool completely, even overnight, to let it set-up. Cut SMALL slices and serve! Also known as "death by sugar pie" hahah!

Meringue:
6 egg whites
1 tbl cream of tartar
2 tbl sugar
1 dash salt

Beat it on high until stiff peaks form. Spread on cooked pie. Cook at 450 until top is golden brown (doesn't take long, so watch it!)

Spring St, Ashland City, TN, 1970

Lemon Blueberry Trifle

This dessert is light in calories and in taste, perfect for a hot summer's day or after a heavy meal.

Every time I make a trifle, I think of that episode of Friends where Rachel tries to make one but the pages were stuck together in her cookbook. . . "Bananas, whipped cream, beef sauteed with peas and onions. . . "

1 Sara Lee Pound cake, partially thawed
1 reg. carton of Cool Whip
1 can Blueberry Pie filling
1 box of lemon pudding
1/4 cup sliced almonds, toasted

Slice cake in 1 inch squares, place 1/2 in bottom of dish. Mix pudding according to directions, pour 1/2 on top of cake. Do not stir. Spoon 1/2 of blueberries on top, making sure some are against glass for effect. Repeat steps. Top with remaining Cool Whip. Right before serving, top with almonds.

Tips:
The basis for a trifle is usually a cake cut in squares, a pudding, fruit/preserves, whipped cream and sometimes nuts. There are so many variations, you can easily make this into your favorite dessert!

Toast almonds by placing in single layer on a cookie sheet in the oven for 10-15 min on 350 degrees. Warning, they go from perfect to burned in 30 seconds, so keep an eye and nose out for them. Crack the oven open while toasting, and as soon as you can smell them, check on them. They should be just turning brown. Set aside to cool.

A trifle dish is a glass bowl with straight sides and a stand. A glass bowl will easily substitute. 

This dish is not very good the next day, so encourage people to eat seconds!

Pampered Chef makes an excellent trifle dish that comes with a lid and a removable base for ease of transportation.

Use your creativity, and enjoy!

Photos by Rhema Faith Photography

Peach Cobbler

This was one of my childhood favorites, and whenever I eat it, it takes me back to the days of my mother's soft caresses and a cozy home filled with wonderful smells.

When I got old enough to start baking, I asked my mom for the recipe. After she told me how easy it was, I remember thinking, "if it's that simple, why didn't you make it more often?"

2 large cans of peaches in heavy syrup

1 box of yellow cake mix (Duncan Hines is my favorite)

1 stick of butter, room temp

Heat oven to 350 degrees. Grease a 9x13 glass pan, dump peaches in. In a bowl, cut butter into cake mix until pieces are the size of dimes. This is what a pastry cutter is for, but since most people don't have one, you can use 2 knives or a fork. Sprinkle the mixture evenly over the top of the peaches, don't press or stir. Bake for 30-40 min or until top is golden brown. 

Nothing compliments this better than Breyers vanilla ice cream and a cup of coffee!

Thanks, Mom, for the recipe and the memories.