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Monthly Archives: September 2011

Coconut Pie

After my dad died, Mom lived alone in her house for another 10 years.  Those first few years I lived close enough to take her on some outings.  Of course those outings included lunch and dessert.  When coconut cream pie was on the restaurant’s menu, you could just about bet that Mom would order a slice.  The kind of pie I’m talking about would have a real pie crust, a cooked coconut pudding, a high real meringue topping with coconut sprinkled on top which turned toasty brown, almost burnt.  Since that time, when I see a coconut cream pie on the menu I give it serious consideration.  My advice is to look around and see if someone else has already ordered one and what it looks like.  There are some meringue toppings that don’t look like they are made with real egg white… know what I mean?  Also, whipped topping definitely is not a worthy substitute for meringue.

This clipping looks like it came out of Grass & Grain, not Drover’s Telegram, mainly because of the typeface.  This recipe follows pretty closely the way I was taught to make pudding, except we didn’t fool around with any double boiler!  I can’t really remember Mom making any coconut pies at home.  A lot of people don’t like that texture, and it’s quite possible my “Meat and Potatoes, Apple Pie”  Dad and brothers were among those who didn’t care for those girly pies.  Can’t help it…..I still love a good coconut pie!

Coconut Pie

1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups scalded milk
3 slightly beaten egg yolks
1 cup moist shredded coconut
1/2 teaspoon vanilla

Combine cornstarch, sugar and salt in double boiler.  Gradually add scalded milk and cook over hot water about 10 minutes, stirring constantly.  Add small amount of hot mixture to slightly beaten egg yolks and return to double boiler.  Cook about 2 minutes.  Cool and add coconut and vanilla.  Cover with meringue and bake at 350⁰ for 12 to 15 minutes.



This is another post about those morning confectionary treats: “Donuts”.  The last one I posted was for baked donuts, but these are fried like they are supposed to be.  The spelling is interesting.  Mom didn’t make donuts generally, but I can fully understand if she was in one of those curious experimental modes…..I’m often in those myself.


For sour cream doughnuts follow this recipe, but use sour cream instead of milk.  Omit butter.  Reduce baking powder to 1 teaspoon and add 1 teaspoon soda

1 egg
2 egg yolks
1 cup sugar
3 tablespoons melted butter or margarine
1 cup milk
4 teaspoons baking powder
1/2 teaspoon grated nutmeg or nutmeg and cinnamon mixed
2 teaspoon salt
Approximately 3 1/2 cups flour

Sift dry ingredients together with exception of sugar.  beat together eggs, milk, sugar and butter.  Add dry ingredients.  Add flour if required to make a dough just firm enough to pull and still soft.

Put one-third of dough on floured board, knead slightly, pat and roll out one-fourth inch think.  Cut with doughnut cutter.  Brown lightly on both sides in deep fat at 370 degrees.  Drain on heavy absorbent paper.  Cool.  Sugar by putting powdered sugar and doughnuts in a paper bag and shaking.

Gum Drop Cookies

Mom definitely had a sweet truth, and I’m proud to say I inherited it and have passed it along to my daughter and hers.  She often brought home a sack of candy that we’d find among the groceries.  Groceries mostly came home in recycled boxes that the store received in their shipments.  Marshmallow Circus Peanuts might be found sometimes, and others it might be orange slices.  Mom didn’t favor pure chocolate candies; maybe some dipped in chocolate otherwise.  If there was a roll of lifesavers in the box, I knew she bought them just for me.

This recipe is for gum drop cookies, but I can’t say I ever liked them.  I just didn’t trust them.  Some might be fruit flavored, but too often they were spicy, maybe clove flavored and I really didn’t like them.  In my time, we found a recipe for orange slice cookies, and that recipe is one of my favorites.

Gum Drop Cookies

2 eggs, beaten
1 cup brown sugar
1 1/2 teaspoons cold water
1 cup sifted flour
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup nutmeats
1 cup gum drops (no blacks) cut in small pieces and flour

Beat brown sugar into beaten eggs.  Add water. Add flour, salt, cinnamon and floured nutmeats.  Pour into 8 x 12 inch pan and bake in 350 degree oven 30 minutes.

The frosting should be ready when the cake is done. Blend 1 tablespoon melted butter, 1 tablespoon orange juice and a little rind, and about 1 cup powdered sugar.  Spread frosting.  Cool slightly and cut in squares.

Party Cake

When I hear party cake, I’m usually thinking of birthday cake or wedding cake confections….maybe a sheet cake decorated with icing, lots of it.  Well, in this recipe I guess they’re thinking heavy.  Mom used to make raisin cakes quite a bit, so maybe for her, that meant “party”.

Party Cake

1/2 cup shortening
2/3 cup sugar
1 egg
1 cup sifted enriched flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
1 cup fine graham cracker crumbs
1 cup raisins
1 cup walnut meats, chopped
1 cup sweetened apple sauce

Cream shortening.  Gradually beat in egg.  Sift together flour, salt, baking powder and spices.  Combine with crumbs, raisins and nut meats.  Add applesauce and flour mixture alternately to sugar mixture.  Pour into greased 8-inch square pan and bake in a 350-degree oven about fifty minutes.

Appropriate topping is confectioners’ lemon frosting.  To 12/4 cup boiling water, milk or fruit juice sift enough confectioners’ sugar to make a spreading consistency, add lemon flavor to taste.


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