The sweetest sweets this side of Heaven

Janis Saunders, Democrat Food Critic

As I promised, the recipes for the pie/tarts served at the Baptist Women’s dinner last week are here.

They were unusually good. Not too sweet, but sweet enough to make you remember them.

The women of Willow Park Baptist Church really know how to have a Spring fete to showcase their faith through fellowship.

The tables were beautifully decorated by Louise Cherry. I don’t know how she did it. They were perfect in every way. It’s been said Louise can take a stick, a flower and some twine and make a gorgeous arrangement that looks like it cost a fortune. I wish I had that talent. It’s obvious she does.

Chocolate is good served anywhere, any time and any way. This pie recipe filled the bill.

MaMaw Jones’ chocolate pie

By Karen Hannah

3 eggs

1 cup sugar

2 cups milk

1/3 cup flour

1/3 cup cocoa

1 stick butter

1 teaspoon vanilla

If you want the whites for meringue, separate the eggs. If not, wire whisk the eggs and a little of the milk together in a medium saucepan. Add sugar to mixture and whisk. Sift flour and cocoa together and add to mixture. Add the rest of the milk. Cook over medium heat until thick, stirring constantly. Add butter and vanilla. Put in a baked pie shell. Use meringue, Kool Whip or whipped cream to top pie.

Lemon sour cream pie

By Judy Sims

1 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

3 eggs, separated

4 tablespoons margarine

6 tablespoons sugar

1 teaspoon lemon zest (grated fine)

1/4 cup lemon juice

1 cup milk

1 cup sour cream

1 baked 9-inch pie shell

Combine sugar, cornstarch and salt. Slowly stir in cup of milk. Cook and stir until mixture is boiling and thickened. Blend a small amount of the hot mixture into slightly beaten egg yolks (this is to keep the mixture from curdling). Return to hot mixture. Cook and stir for two minutes. Take off heat and add margarine, lemon zest and lemon juice. Cover and cool. Fold in sour cream. Spoon into baked pie shell.

If you want meringue, use egg whites or use whipped cream to top off pie.

Country coconut pie

By Judy Sims

1 cup sugar

3 heaping tablespoons flour

1 large can evaporated milk

1 (9-ounce) can coconut

1 teaspoon vanilla

1/2 stick margarine or butter

3 eggs separated

6 tablespoons sugar

1 (9-inch) baked pie shell

Melt butter/margarine in top of double boiler. Mix flour and 1 cup sugar together and add to melted butter. Add egg yolks which have been slightly beaten. Stir until mixed well. Slowly add evaporated milk. Cook over medium heat stirring constantly until thickened. Remove from heat. Add vanilla and nearly the entire can of coconut. Save some to put on top of the meringue.

Beat egg whites (Judy uses 4 egg whites) until soft peaks form. Add 6 tablespoons sugar gradually and 1/8 tablespoon baking powder. Continue beating until stiff. Pour coconut mixture which you have kept warm over the heated water into the pie shell. Top with meringue. Sprinkle with saved coconut. Bake at 350 degrees for 15 minutes.

Note: I met so many women that night, I am surprised I could remember my own name. I can remember voices, but putting a face to them is one of my shortcomings, so I hope I didn’t call anybody Marie when their name was Lucinda.

Jim sampled all three tarts and declared them all fantastic. In fact, when my neighbor, Susan, brought him a lemon tart to go, I said, “Oh no, Susan. Don’t do that. Leave it for one of the church ladies.”

Jim stepped in and pushed me back a little and told Susan thanks and before you could blink an eye, he was on his way to put it in the car. He ate it later that night with a small glass of milk. I guess I could have licked the plate when he was through, but I think he did that too!

These ladies all seemed to enjoy themselves immensely and I know we did.

So once again, I have proved, have camera and note book, will travel to food.

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Janis may be reached at: jks4417@aol.com.