Have you ever had a cookbook for years but then one day rediscovered it? That's exactly what has happened to me. Home Cookin' is a cookbook the women of College United Methodist Church in Ventura, CA compiled and sold in 1991.
We had only been in CA about 3 years when the United Methodist Women started compiling the recipes. I have had success with several recipes in it, but recently I picked it up looking for a particular recipe. Well, I haven't been able to put it down. I started writing down on an index card of recipes I wanted to try. Funny thing is, every time I pick it up I find a recipe to make that I didn't have written down on the card. The pineapple cookies I made and took to Hillcrest Tuesday is one of those.
This recipe simply called Impossible Pie is one I had written down. It was contributed by Doris Smith. I would have included "coconut" in the title but Doris called it "Impossible Pie" because it is one of those pies that when the pie is done, it will have a bottom crust, custard middle, and a coconut top. I absolutely love coconut pie especially coconut cream pie, but didn't have the ingredients to make that. Since I like custard pie, I decided how could I go wrong.
4 eggs
1/4 cup butter/margarine (1/2 stick)
3/4 cup white sugar (I used 1/4 cup + 2 tablespoons of truvia baking blend)
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk (I used skim milk)
1 cup coconut (I used unsweetened coconut)
1 teaspoon vanilla.
Preheat oven to 350 degrees F. I used a glass 10-inch pie plate so I reduced the oven temperature to 325 degrees F.
Put all ingredients in a blender in the order given.
Blend until mixture is smooth.
Pour into 10-inch pie plate
and bake for 1 hour.
As the pie cools (on wire rack), pie will sink. That's to be expected.
We had only been in CA about 3 years when the United Methodist Women started compiling the recipes. I have had success with several recipes in it, but recently I picked it up looking for a particular recipe. Well, I haven't been able to put it down. I started writing down on an index card of recipes I wanted to try. Funny thing is, every time I pick it up I find a recipe to make that I didn't have written down on the card. The pineapple cookies I made and took to Hillcrest Tuesday is one of those.
This recipe simply called Impossible Pie is one I had written down. It was contributed by Doris Smith. I would have included "coconut" in the title but Doris called it "Impossible Pie" because it is one of those pies that when the pie is done, it will have a bottom crust, custard middle, and a coconut top. I absolutely love coconut pie especially coconut cream pie, but didn't have the ingredients to make that. Since I like custard pie, I decided how could I go wrong.
IMPOSSIBLE PIE
4 eggs
1/4 cup butter/margarine (1/2 stick)
3/4 cup white sugar (I used 1/4 cup + 2 tablespoons of truvia baking blend)
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk (I used skim milk)
1 cup coconut (I used unsweetened coconut)
1 teaspoon vanilla.
Preheat oven to 350 degrees F. I used a glass 10-inch pie plate so I reduced the oven temperature to 325 degrees F.
Blend until mixture is smooth.
As the pie cools (on wire rack), pie will sink. That's to be expected.
No comments:
Post a Comment