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D e s s e r t s
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DESSERTS

I am not a great baker. In fact I think the best cakes
come from a box mix and just require a good quality
frosting. I am a cook. Cooking is not the exact science
that baking is. I am not as willing to experiment with
baking as I am with cooking, as baking is simply not
forgiving. If you get it wrong there is no way to add to it
once the cake or cookies are made.

I do make a few things which Guests and visitors have
enjoyed over the years. I hope you will like them too.
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PIE CRUST

2 ½ cups flour
1 tsp. regular table salt
1 cup cold butter (2 sticks)
1 tsp. sugar
About ½ cup icy cold water

Place all the dry ingredients in a bowl and mix them together. Cut up the
butter and blend it into the flour mix with a fork. Work quickly so that the
butter does not melt too much.  Gradually add ice water, but you may not
need it all or you may need more. Do not over work the dough, as it will
become tough. It is o.k. should you have a few pockets of butter chunks in
the dough. Work it into a large round disk shape and cover it with plastic
wrap and place in the fridge to chill for about 45 minutes. Meanwhile you
can prepare your fruit filling.
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P I N A P P L E   P I E

My Pastor really inspired me to bake a pineapple pie because he had a good
missions story to tell concerning one. While on a Missions trip to Honduras
he entered a restaurant. He saw a slice of pineapple pie but could not speak
Spanish. He used hand gestures in hopes of ordering it with a cup of coffee.
It seemed to be taking a very long time but since it was a foreign culture he
was patient. It turned out that he ordered the entire pie and not just a slice.
Now when making homemade pies and tarts I do prefer to make my own
crust. If you would rather forgo this effort than a store bought one will work
but not the frozen kind.
I like to use a great big over sized pie dish for this.
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PINEAPPLE

Choose a nice big pineapple that is heavy for it?s size. Smell it and be sure it
is good and ripe and not too soft. In Indian markets they will clean it for you
with no additional charge. In Mexico you can ask them to cut into it so you
can see how it looks inside. Most vendors will even give you a taste.  Clean
the pineapple by chopping off the green leafy portion. You can even plant
that part and with proper care it will produce a pineapple of its own. Next
slice off the outer portion and remove the eyes with the tip of a sharp knife
or with a vegetable peeler. Slice the pineapple into quarters so that cores can
be removed easily. Store in a bowl and add a little brown sugar and toss. The
natural juice will do the rest.
Roll out your piecrust and place it in the pie plate. Be sure that it overlaps
generously. Place the pineapple pieces inside and fold over the crust so that it
almost meats in center. This will give it a real nice rustic effect. Sprinkle the
top of the crust with a little white sugar and bake at 400 degrees for about 30
minutes. Check to see that it is not browning too fast. If so, turn the heat
down slightly.  I am not a big fan of pie with ice cream. I like this with whip
cream.
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A P P L E   P I E

I like a pie that looks as good as it tastes. I do not care for apple pie that is
too wet and syrupy. And I really dislike chopped apples. I choose tart apples
for this. Granny Smith is usually available in the U.S. year round.

5 large granny smith apples, peeled, cored and thinly sliced.
1 recipe piecrust

In a deep dish pie plate lay out the piecrust. Once this is done then I lay out
the apples in layers in a circular pattern. Adding a sprinkle of brown sugar as
I move up the layering system. It should be stacked higher than the top of
the pie plate. Than I fold over the sides of the crust to meet the edge of the
apple. I cut off the left over crust and with a small cookie cutter or with the
edge of a knife I cut small patterns. Leaves go well. I place them with a little
water around the edges of the crust and sprinkle a very small amount of
sugar on each leaf. I then sprinkle a small amount of cinnamon on the top of
the apples. The apples will cook down and all fit inside the pan when it
comes out the oven. Bake at 400 degrees for 35 ?45 minutes.

I like a dryer pie and not a gooey one. Again I like whip cream here in place
of vanilla Ice cream, but use what you like. Some folks like it with a slice of
sharp cheddar cheese.
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V E R Y   C H O C O L A T E   C A K E

I like to just bake a sheet cake for this recipe. This is good served with
Borden?s Chocolate ice cream. I like Borden?s because it comes in the old
fashioned block and can be cut with a knife. It makes a nice presentation to
have frozen squares of ice cream as the base to your dessert.
To plate it all up serve it with the ice cream as the base and an equal size
square of cake on top. Sprinkle the top with a little powdered sugar sifted
through a wire strainer. This will hide any imperfections.
Prepare a devils food Box cake mix according to directions.  Bake and allow
it to cool.
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FROSTING

8 oz. of semi sweet chocolate chips
1 cup heavy cream

In a double boiler melt chocolate until smooth and add in the heavy cream.
Stir until glossy. Place the mixture in another bowl, and chill in the fridge for
about 30 minutes or place it in the freezer for about 10. Do not allow it to get
too hard. You just want it cool. Remove it from the fridge and beat it with an
electric mixer on high speed until nice and thick. Spread it onto the cake.
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COCONUT ALMOND CAKE
Prepare a box white cake mix according to directions and add 2 tsp of
almond extract. Bake it and let it cool.

FROSTING

1 bag grated coconut
12 oz cream cheese, at room temperature
6 tbs. butter at room temperature
3 cups powered sugar
1 tbs. heavy cream
2 tsp almond extract
Beat the cream cheese with an electric mixer for about a minute then add the
butter and cream. When it is smooth add the powered sugar and the 2 tsp of
almond extract. Beat it an additional 2 or 3 minutes. If it is too thick you can
add a little more cream. In an oven broil the coconut under a broiler on a
cookie sheet until browned. You may have to turn the pan to brown most of
it. It need not be over done. You just want a little color. Frost the cake with
the frosting and sprinkle the top with the toasted coconut.