| 3/4 | cup flaked coconut |
| 2 3/4 | cups milk |
| 1/2 | cup sugar |
| 2 | tablespoons sugar |
| 1/4 | cup cornstarch |
| 1 | tablespoon flour |
| 1/8 | teaspoon salt |
| 4 | egg yolks |
| 2 | tablespoons butter |
| 2 | teaspoons vanilla extract |
| 3 | bananas, medium |
| 1 | cup heavy cream |
| 2 | teaspoons dark rum |
| 1 | pie shell, fully baked-buy one |
| |
Preheat the oven to 350 degrees. Spread 1/2 cup coconut on a cookie sheet. Bake 5 to 6 minutes, stirring occasionally, until golden brown. Set aside. In a small saucepan, heat 2 cups milk over medium heat. In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, flour, and salt. Whisk in 3/4 cup cold milk. Whisk in egg yolks. Gradually whisk in hot milk. Cook over medium heat, whisking gently, until mixture comes to a boil, 2 to 3 minutes. Reduce heat to low and simmer, whisking constantly for 2 minutes. Remove from heat; add butter and vanilla, stirring until butter melts. Let filling cool 15 minutes. Cover and refrigerate for 15 minutes.
Sprinkle half of toasted coconut over pie shell. Thinly slice 2 bananas and arrange evenly over coconut. Sprinkle with remaining toasted coconut. Pour filling into shell. Cover and refrigerate until cold, about 4 hours. Just before serving, in a medium bowl with electric mixer on high speed, beat cream with remaining 2 tablespoons sugar and rum until soft peaks form. Fold in 1/4 cup untoasted coconut. Spread over filling. Slice remaining banana and garnish top of pie.
Nutrition Facts
Amount Per Serving:
Calories 3888 - Calories from Fat 2098
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 233g, Saturated Fat 121g, Cholesterol 1300mg, Sodium 2223mg, Total Carbohydrate 387g, Dietary Fiber 3g, Sugars 0g, Protein 55g, Vitamin A 6747 units, Vitamin C 39 units, Calcium 0 units, Iron 10 units
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| 5 | pounds all-purpose flour |
| 3 | pounds solid vegetable shortening |
| 3 | cups water |
| 2 | tablespoons salt |
| 1 | cup corn syrup, white |
| |
Cut shortening into flour in a dish pan or other large container. Dissolve salt in water and mix into flour along with syrup. Divide dough into portion for one crust, shaping each portion into a ball. Place balls in individual vapor-proof bags (such as Ziploc) and freeze. When ready to use, thaw and roll out on floured board.
Makes several.
Nutrition Facts
Amount Per Serving:
Calories 21327 - Calories from Fat 12469
Percent Total Calories From: Fat 58%, Protein 4%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 1385g, Saturated Fat 213g, Cholesterol 0mg, Sodium 14221mg, Total Carbohydrate 1980g, Dietary Fiber 6g, Sugars 0g, Protein 235g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 40 units
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| 8 | ounces dried peaches |
| 1 | cup sugar |
| 2 | tablespoons margarine |
| 1 | homemade pie crust, recipe follows, or substitute with ready-made biscuit dough |
| oil, for frying | |
| Homemade Pie Crust: | |
| 1 1/2 | cups all-purpose flour |
| salt | |
| 1/2 | cup vegetable shortening |
| 1/2 | cup ice-cold water |
| |
Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles. Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
For prune pies, use dry, pitted prunes and add vanilla to taste.
Homemade Pie Crust:
Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.
Yield: 1 pie crust
Yield: 6 pastries
Prep Time: 40 minutes
Cooking Time: 30 minutes
Nutrition Facts
Amount Per Serving:
Calories 3535 - Calories from Fat 1286
Percent Total Calories From: Fat 36%, Protein 3%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 143g, Saturated Fat 21g, Cholesterol 0mg, Sodium 1459mg, Total Carbohydrate 531g, Dietary Fiber 9g, Sugars 0g, Protein 31g, Vitamin A 4159 units, Vitamin C 24 units, Calcium 0 units, Iron 15 units
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| 3 | eggs |
| 1 | cup light corn syrup |
| 1 | cup sugar |
| 2 | tablespoons butter, melted |
| 1 | teaspoon vanilla extract |
| 1/8 | teaspoon salt |
| 1 | cup pecan halves |
| 1/2 | cup semisweet chocolate chips |
| 1 | pie crust, (9-inch) unbaked |
| |
Beat eggs slightly in a medium bowl; blend in corn syrup, sugar, butter, vanilla, and salt.
Sitr in pecan halves and chocolate chips; pour into pastry shell.
Bake at 300° for 15 minutes. Reduce temperature to 350°, bake for 25 to 30 minutes more or until browned and puffed across the top. Allow to cool before serving.
Nutrition Facts
Amount Per Serving:
Calories 547 - Calories from Fat 228
Percent Total Calories From: Fat 42%, Protein 4%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 87mg, Sodium 256mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 247 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
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| 1 1/2 | cups golden raisins |
| 1 1/2 | cups dark raisins |
| 1 | cup sugar |
| 1/4 | cup all-purpose flour |
| 2 | tablespoons fresh lemon juice, (1 generous teaspoon) plus zest of 1 lemon |
| Pâte Brisée , (recipe follows) | |
| 1 | egg yolk |
| 1 | tablespoon heavy cream |
| Vegetable-oil cooking spray | |
| PATE BRISEE | |
| Makes 1 pound, 5 ounces | |
| 2 1/2 | cups all-purpose flour |
| 1 | teaspoon salt |
| 1 | teaspoon sugar |
| 1 | cup cold unsalted butter, (2 sticks) cut into small pieces |
| |
1. Combine the dark and golden raisins in a large bowl, cover with boilingwater, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. To the raisins, add sugar, flour, lemon juice, and lemon zest. Mix thoroughly, and set aside to thicken for about 10
minutes.
2. Spray a 9-inch metal pie pan lightly with vegetable-oil spray, and set aside. On a lightly floured work surface, roll out half of the pâte brisée to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should
just fit to the lip of the pan, with no overhang. Roll out remaining half pâte brisée to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
3. Fill the prepared pie pan with raisin mixture. With a pastry brush, gently brush the dough edges with cool water and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it
creates an overhang of 1/2 inch. Tuck the dough overhang under itself to just sit on top of rim. Refrigerate for 30 minutes.
4. Heat the oven to 425 degrees. Mix egg yolk and cream in a small bowl. Brush pie sparingly with the egg-yolk mixture.
5. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees, and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove
from oven to wire rack, and let cool.
1. Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add the butter; process until the mixture resembles coarse meal, about 8 to 10 seconds. If making by hand, place the dry ingredients in a large bowl. Add the butter, and blend with a pastry cutter
until the mixture resembles a coarse meal.
2. Add 1/4 to 1/2 cup ice water in a slow steady stream through the feed tube of a food processor with the machine running, just until the dough holds together. Do not process the dough for more than 30 seconds. If making by hand, mix the dough with a wooden spoon, adding the water and mixing until the dough just holds together.
3. Turn the dough out onto a piece of plastic wrap. Press the dough into a flattened circle, and wrap it in the plastic; refrigerate the dough for at least 1 hour. The dough may be double-wrapped in plastic and frozen for several months.
Nutrition Facts
Amount Per Serving:
Calories 464 - Calories from Fat 18
Percent Total Calories From: Fat 4%, Protein 6%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 28mg, Sodium 300mg, Total Carbohydrate 105g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 82 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
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| Pastry: | |
| 2 | cups all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | cup lard, or vegetable shortening |
| 3 to 2 | tablespoons ice water |
| Filling: | |
| 3 | cups dried fruit, such as apples, peaches, or apricots |
| 1 1/2 | cups boiling water |
| 1/2 | cup sugar |
| 1/4 | teaspoon cinnamon |
| 1/4 | teaspoon ground allspice |
| | |
| vegetable oil | |
| powdered sugar | |
| |
First make the pastry: Combine flour, baking soda, and salt; cut in lard with a pastry blender until mixture resembles coarse meal. Sprinkle water over flour mixture by tablespoonfuls, mixing lightly with a fork until enough has been added to allow dought to form a ball. Wrap ball, and chill at least one hour.
Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash lightly. Stir in 1/2 cup sugar and the spices.
Divide chilled pastry in half; roll each 1/2 o 1/4-inch thickness and cut into 5 circles. Reroll scraps, and cut into circles. Place 2 to 3 tablespoons fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, making sure edges meet. Press edges together, using a fork dipped in flour. Fry in deep hot oil (375°) until golden brown. Drain on paper towels; sprinkle with powdered sugar while hot.
Nutrition Facts
Amount Per Serving:
Calories 374 - Calories from Fat 109
Percent Total Calories From: Fat 29%, Protein 4%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 10mg, Sodium 208mg, Total Carbohydrate 62g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 1246 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
Related Items
| 1 | 8 oz. package frozen strawberries |
| 1 | cup sugar |
| 1 | 8 oz. package cream cheese |
| 1 | 8 oz. container whipped topping |
| 1 | graham cracker crust |
| |
Mix cream cheese, sugar, and strawberries until smooth. Fold in enough cool whip to fill pie crust. Pour into pie crust. Chill
Nutrition Facts
Amount Per Serving:
Calories 304 - Calories from Fat 154
Percent Total Calories From: Fat 51%, Protein 3%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 12g, Cholesterol 31mg, Sodium 92mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 663 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
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