Lemon-Coconut Tart
with Brown-Sugar Cream
:taken from Food & Wine May '04
Makes one 9-inch pie
Crust:
1 1/3 Cups crushed graham cracker crumbs (10 squares)
1/4 plus 2 Tbs. sweetened shredded coconut
1 1/2 Tbs. sugar
6 Tbs. unsalted butter, melted
Filling:
4 Large egg yolks
One 14-oz can sweetened condensed milk
1 1/2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 Cup lemon juice
1/2 Cup cream of coconut, such as Coco Lopez
Topping and Accompaniments
2/3 Cup sweetened shredded coconut
2 pints strawberries, hulled and sliced
1/4 Cup light brown sugar
1 1/2 Cups cold heavy cream
1. MAKE THE CRUST: Preheat the oven to 350 degrees. Lightly
butter a 9-inch glass pie plate. In a medium bowl, mix the graham
cracker crumbs, coconut and sugar with the butter until evenly moistened.
Press the crumbs over the bottom and up the sides of the pie plate in
an even layer. Bake in the center of the over for 8 minutes, or until
lightly golden and barely set.
2. MAKE THE FILLING: In a medium bowl, whisk the egg yolks with
the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt.
Slowly whisk in the lemon juice and cream of coconut until smooth.
Pour the filling into the crust and bake for 20 minutes, or until the
filling is just set but still slightly jiggly in the center. Transfer
the tart to a wire rack to cool, then refrigerate until chilled, about 3
hours.
3. MEANWHILE, MAKE THE TOPPINGS AND ACCOMPANIMENTS: Spread 1/3
cup of sweetened coconut on a baking sheet and toast in the oven for about 3
minutes, or until it is golden. Transfer the toasted coconut to
a plate and stir in remaining 1/3 cup coconut.
4. Just before serving, in a medium bowl, toss the strawberries with
the 2 Tbs. of brown sugar and let stand until juicy, about 10 minutes.
In a large bowl, whip the heavy cream with the remaining 2 Tbs. of
brown sugar until firm. Spread some of the whipped cream over the tart
and sprinkle the coconut on top. Serve the tart with strawberries and
remaining whip cream.
MAKE AHEAD: The lemon-coconut tart can be prepared through Step 2 up
to 3 days ahead.
Shortcake
-Clara Blum (Grandma Agler's next door neighbor from Berne)
3 Cups Flour
1/2 Cup shortening
1 Cup Sweet Milk
1 Cup Sugar
3 tsp. baking powder
-Sift dry ingredients, cut in shortening, add milk and mis well. Bake
at 375 degrees for 20 - 25 minutes in a 9x13.2 pan until lightly golden.
Pistachio
Sour Cream Cake
1 pkg. yellow cake mix
1 pkg. pistachio pudding
4 eggs
1 Cup sour cream
1/2 Cup water
-Beat 2 minutes. Pour into Bundt or Tube pan. Bake at 350
degrees for 40 - 45 minutes. Sprinkle with 10x powdered sugar.
Grandma's Red Velvet Cake
-Violet Eckerty
1 Cup Shortening
1 1/2 Cups sugar
2 Eggs
2-oz red cake coloring (4 bottles)
1 T. cocoa
2 1/2 Cups flour
1 Cup buttermilk
1 Tbs. vanilla
1 tsp. salt
1 Tbs. vinegar
1 tsp. soda
-Cream Shortening, sugar, add color. Mix well. Sift flour,
cocoa, salt. Add to creamed mixture alternately with the buttermilk.
Add eggs one at a time and beat. Add vinegar, soda, vanilla and
beat. Pour into 4 greased and floured pans (round cake) and bake at
350 degrees for 20 minutes.
Icing for Red Velvet Cake
-Violet Eckerty
5 Tbs. Flour
1 Cup Milk
-Cook until thick, stirring constantly. COOL!
Mix 1 Cup sugar with 1 Cup margarine. Beat until light and fluffy.
Add flour & milk mixture, beat well. Add 1 tsp. vanilla.
Beat and spread on cake.
Raspberry Walnut Shortbread
-Gayle Hartman
Shortbread:
1/4 cups sifted flour
1/2 cup sugar
1/2 cup butter
Topping:
1/2 cups raspberry jam
2 eggs
1/2 cups brown sugar
1 tsp. vanilla extract
2 Tbs. all-purpose flour
1/8 tsp. salt
1/8 tsp. baking soda
1 cup chopped walnuts
confectioners' sugar, optional
Shortbread:
-Preheat oven to 350 degrees. Combine flour and sugar. Cut in butter until mixture is like fine meal. (Works well in the food processor.) Press into bottom of a lightly greased 7x11 inch baking pan. Bake 20 minutes or until edges turn golden.
Topping:
-Spread
jam over shortbread. Beat eggs with brown sugar & vanilla until
well blended. Stir in flour mixed with salt & soda; add
walnuts. Spoon over jam and spread to corners of pan. Return to
oven and bake 15 minutes, or until top is set. Cool in pan; cut into
bars. Dust with confectioner's sugar if desired.