PUMPKINS – ORANGE, PINK AND MORE - a trip to the PATCH!

So this weekend we had the great opportunity to take the Perfect Ones for a trip to the pumpkin patch…a real one.  Rows and rows and rows of pumpkins and winter squashes.  In Perfect Boy’s words, “Nana, there’s millions and millions of ‘em!”  I agreed.

We traveled to  Dickey’s Farm in Tontitown, Arkansas based on a recommendation from our friend Jennifer who had been there with her little boy, Brody.  I’m so glad she told us about it because it was so worth it to see how excited the kiddos were.  Perfect Boy was a little disappointed that the hayride wasn’t going Saturday morning.  Unfortunately, the farmer was busy planting thousands of strawberry plants that day and couldn’t be around to drive the tractor.  We’ll be back to check that out next spring.  (Perfect Girl was singing me a song when Hubby snapped this picture.  Perfect Boy was, of course, telling her to say, “cheese!”  Oh, well.)

There were wagons for pulling and hauling, however, and that worked out just fine.  Perfect Boy insisted on pulling the wagon himself and wanted to take Perfect Girl along for the ride. 

They inspected pumpkin after pumpkin, squash after squash.  Each one had to be turned and viewed from all sides.  It was, of course, the most important of purchases they were making.

Perfect Girl came away with the first mini-pumpkin that she laid hands to --- naturally!  It was the perfect size for her and her “babies.”  She also had to pick out some perfectly colored leaves to take home to momma.  Those were carefully scrutinized…one at a time…before being given the stamp of approval by PG (who now wants to be known as “Princess”).

Perfect Boy wanted a BIG one and he found just the perfect one.  Then he wanted a green one…then a white one…and how about that funny looking striped one waaaaaaaaaaaaay over there?  And Nana needed some acorn and Hubbard squashes for dinner that weekend, too.

And here’s the one he picked to make this year’s Jack-0-Lantern. 

Sometimes, getting back to the patch is what it’s all about.  It’s great to be a kid again.

Isn’t he just the cutest thing?  Go here for his favorite pumpkin bread recipe.  It’s really good!

  PickYourOwn.org has a nice, simple explanation for making your own pumpkin puree.  You might give the pumpkin butter recipe a try as well.  It is so tasty over warm biscuits or nutty pancakes.

Pears top a rich, delicious butternut squash soup in this recipe.  It uses some items you might not ordinarily have in your pantry, but it really is terrific if you like pumpkin/squash type soups.  It makes a nice addition to your holiday table.

The recipe comes from Candle 79 restaurant in New York. You can find more vegetarian recipes from Candle 79 in The Candle Cafe Cookbook.

 
CANDLE 79’s BUTTERNUT SQUASH SOUP

4 tablespoons olive oil
1 large leek, trimmed and rough chop
1 cinnamon stick
1 whole nutmeg cut in half
1 stalk lemongrass, rough chop
2 cardamom pods
1-inch piece fresh ginger, rough chop
1 dried chipotle pepper
1 small piece cheesecloth
2 large butternut squash, large dice
2 cups peeled chestnuts, fresh or frozen (You can also use peeled hazelnuts.)
2 tablespoons fresh sage
2-3 tablespoons pure maple syrup
1 teaspoon salt, and more to taste if necessary

For Caramelized Pear garnish:
2-3 pears, diced
1 tablespoon grape seed oil (or a flavorless oil like canola or safflower)
1 tablespoon pure maple syrup
1 teaspoon cinnamon powder
2-3 tablespoons balsamic vinegar

PREPARATION
1. In large stock pot, heat olive oil over medium heat. Add leeks and sauté until soft, about 10 minutes. While leeks are sautéing, place cinnamon sticks, nutmeg, lemongrass, cardamom pods, ginger and chipotle pepper in cheesecloth. Knot securely or tie with string and set aside.

2. Add butternut squash, chestnuts, cheesecloth pouch, sage and water to pot. Water should cover squash by about an inch to two inches. Allow to come to simmer and reduce heat to low. Cover pot and simmer for about 30-45 minutes or until squash is very tender and falls apart. Remove soup from heat.

3. While soup is cooling, in a sauté pan over high heat, heat grapeseed oil. When oil is hot, add pears and sauté for 5 minutes. Lower heat to medium and add maple syrup, cinnamon powder and balsamic vinegar. Continue to cook for another 10-15 minutes until pears are soft and vinegar has become syrupy and coats the pears. Set aside to cool.

4. Remove cheesecloth pouch from soup. Add maple syrup and 1 teaspoon salt to soup. With immersion blender (or a regular blender) puree soup until creamy. (Be very careful when pureeing hot soup in a regular blender. It’s best for it to cool slightly so it doesn’t make a mess.) If soup appears to be too thick, add water to achieve desired consistency. Reheat and add additional salt to taste, if necessary.

5. Garnish hot soup with caramelized pears. Enjoy!

 

In honor of Pink Saturday hosted by Beverly at How Sweet the Sound, I thought I would share this little video with you. I thought they had a wonderful idea.   If Perfect Girl had seen these pink pumpkins, we would have HAD to have one!

Thanks Beverly:)

I’m just very glad that Dickey’s Farm didn’t seem to have any of these pink banana squashes, or we would have had to bring them home as well:)

Linked to:
Foodie Friday
Friday Feasts
Pink Saturday
Souper Sunday

CROCK POT WEDNESDAY and Martha’s Soy-Ginger Chicken

It’s time for Crock Pot Wednesday and the announcement of my “thanks to you” giveaway.   I’ve loved being your host for this special event.  Please join me below for this week’s Crock Pot Wednesday.

The Popular Vote winner for this event is:  The Packet Queen for her Chicken and Dumplins (drawn by the Crock Pot King himself, otherwise known as Hubby)

The Random winner (chosen by a random.org) is: Kara at Home With a Purpose.

I need both of these ladies to email me with mailing addresses so I can get their prizes to them.  I hope you enjoy this new book from Stephanie.  I’m enjoying reading through mine for new ideas for the slow cooker.

Thanks to all participants.

Both will receive a copy of:

and another little thank you goodie from me.  I hope both are enjoyed  by the “winners.”  The truth is, all of  you are winners.  But you already knew that I hope.

Soy Ginger Chicken in the Crock Pot

I came across this Soy-Ginger Chicken recipe while on Martha Stewart’s web page.  It looked interesting, and I love the blend of flavors.  Based upon readers’ comments about lack of liquid, I added 1 cup of chicken stock and cooked it the full 6 hours.  I think it would have been fine after five, however.  I used drumsticks and thighs as suggested because I had those on hand. If using skinless, boneless breasts, I would probably  decrease the cooking time.  I think the dark meat definitely increases the flavor here.  All that is to say, we really enjoyed the dish.  If you try it, please let me know what you think.  (Photo courtesy of marthastewart.com)

Ingredients

Serves 4

• 1/3 cup soy sauce
• 2 tablespoons dark-brown sugar
• 5 garlic cloves, thinly sliced
• 2/3 cup fresh cilantro, chopped, plus sprigs for garnish
• 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
• 5 scallions, thinly sliced on the diagonal (1 cup packed)
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground pepper
• 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
• 2 medium carrots, thinly sliced crosswise
• 1 tablespoon cornstarch
• Cooked white rice

Directions

1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on LOW until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
2. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

From Everyday Food, December 2006

Many thanks to Mama Dweeb for the really nice Blog or Treat gift she sent my way. 

 

 

 

Linked to: 
Tasty Tuesdays
Tempt My Tummy Tuesday
Tuesdays at the Table

OVER THE TOP AWARD and Hazelnut and Watercress Pumpkin Soup

Come back on Tuesday for an announcement of the giveaway winners for the Oct. 21 edition of Crock Pot Wednesday.  I will be posting the link for next week’s Crock Pot Wednesday that evening as well.  You can still enter and vote.  Check it out.

Thanks to Heather at My Red Apron for this Over the Top Award:)

An Over the Top Recipe that I think you might enjoy and have fun with is this special pumpkin soup.  You will need a steamer basket, bamboo steamer or a pasta pot with a steamer insert.

 

4 golden nugget butternut pumpkins (or any other small pie pumpkin), about 3 1/2 pounds total
1 tablespoon butter or vegetable oil
2 cloves garlic, crushed
1 small yellow onion, chopped
1 teaspoon peeled and grated fresh ginger
4 cups chicken or vegetable stock
salt and pepper to taste
4 teaspoons plain (natural) yogurt or sour cream (I prefer Greek yogurt.)
12 sprigs watercress (I find mine at Fresh Market.)
1/2 cup hazelnuts, toasted, skinned and coarsely chopped

Partially fill a large wok or pot with water and bring to a rapid simmer.  Place a whole pumpkin in oiled steamer.  Place steamer over water (it should not touch the water), cover and steam until the pumpkins are just tender, 40-45 minutes.  (You may need to do these in batches depending upon the size of your steamer. )  Remove steamer from the wok before removing the pumpkin.

Place pumpkin on a cutting board, flatter side down (remember that it will be hot).  Cut off the tops and discard.  Discard the seeds and scoop out the flesh to within 1/4 inch of skin, being careful not to break through.  Turn the pumpkin upside down in a colander over a bowl to drain, adding any drained juice to the flesh.  Puree squash flesh.  Cover shells to keep warm.

Heat butter or oil in  a medium saucepan over medium heat.  Cook garlic, onion and ginger until softened but not brown, 4 –5 minutes.  Add pureed pumpkin, stock, salt and pepper.  Simmer for 10 minutes.  Pour soup into shells and serve garnished with yogurt, watercress and hazelnuts.

Note:  Pumpkin and soup can be prepared the day before serving and chilled.  If reheating soup in a saucepan, steam pumpkin for 10-15 minutes to heat through before filling with hot soup.  To reheat soup in shells by steaming, allow 45 minutes.

You don’t, of course, have to serve the soup in the pumpkin shells, but it makes a really pretty presentation when you do.

Thanks to Heather for the "Over the Top Award". 
Here are the rules for it: USE ONLY ONE WORD!

It certainly is  not as easy as you might think.

Copy and change the answers to suit you and pass it on. It’s quite tricky to use only one-word answers! Once you have filled it out be sure to pass it on to 6 of your favorite bloggers. Alert them that they have been awarded! Have fun!
1. Where is your cell phone? nearby
2. Your hair? highlighted
3. Your mother? deceased
4. Your father?  Wallace
5. Your favorite food? all
6. Your dream last night? Italy
7. Your favorite drink? tea 
8. Your dream/goal?  Heaven
9. What room are you in? office
10. Your hobby? blogging
11. Your fear? failure
12. Where do you want to be in 6 years? beach
13. Where were you last night?  bed
14. Something that you aren’t? fake
15. Muffins? blueberry
16. Wish list item? Ireland
17. Where did you grow up? Sheridan
18. Last thing you did? laundry
19. What are you wearing? pajamas
20. Your TV? downstairs
21. Your pets? none
22. Friends? fantastic
23. Your life? busy
24. Your mood? content
25. Missing someone? grandchildren 
26. Vehicle? convertible
27. Something you’re not wearing? socks
28. Your favorite store? Chico’s
29. Your favorite color? red
30. When was the last time you laughed? tonight
31. Last time you cried? August
32. Your best friend? Gary
33. One place that I go to over and over? classroom
34. One person who emails me regularly? sister
35. Favorite place to eat? Ya Ya’s

I’ll be passing this on to seven favorite bloggers.  I hope you enjoy learning what they have to say. 

One of my favorite people is a young friend who is loving being a mom to Brody.  Jennifer is terrific.  I hope you will take time to meet her at Joshua Brody Francis.

A new friend from Arkansas is Christy at A Southern Life.  She has a beautiful blog with great ideas for food, fun and gifts.

Mary at  One Perfect Bite truly has an over the top food blog.  It is amazingly beautiful and the presentation of her dishes will just make you drool.

Jane at Frugal Fine Living for inspiring me with her beautiful home decor. I just wish she would take over decorating at my house.

Barbara at Purple Goat Lady – how could you NOT love a blog with that name?

Debby at Just Breathe inspires me every time I read her thoughts.  She has the cutest little dog, Skye, that you simply must meet:)

And a blog that I have enjoyed since I started blogging is Whistlestop Cafe Cooking by Sandi.  Hers, too, is definitely “over the top.”

There are certainly many more that deserve this award, but I will leave them to others to pass on to you.

 Check out Heather’s How to Tuesday blog event at My Red Apron.

Linked to:
Menu Plan Monday
Eating Simply with Kari – check out her pumpkin posts
Friday Feasts
Foodie Friday
Family Recipe Fridays
Soups, Salads, Casseroles and More
Souper Sunday

I hope to see all of you back here next week for Crock Pot Wednesday.  I usually have Mister Linky up and ready for you on Monday, but I will not post it until Tuesday in order to give everyone time to vote in the giveaway.  Come post a favorite slow cooker recipe or tip.  Thanks so much.  

I’m on the lookout for this “resident” groundhog.  He/she has successfully eaten seven (yes 7) pumpkins, my mums, and now my pansies!  It’s free to a new home.  Wanna’ adopt?  I will gladly ship it to you free of charge.

WORDS FAIL ME but…

This is what was…

This is what I would have preferred…

FRIED GATOR

Ingredients

• 1 pound alligator meat, cut into chunks (can substitute chicken or pork)
• Salt and freshly ground black pepper
• Flour, for dredging
• 1 cup buttermilk
• 1 cup hot sauce
• 1 bottle ranch dressing, for dipping

Directions

Heat a deep-fryer to 350 degrees F.

Lightly season gator meat with salt and pepper prior to dredging them in flour. Combine buttermilk and hot sauce into 1 mixture. Dip the gator meat into the buttermilk and hot sauce mixture and dip, once again, in flour. Then place in deep fryer until golden brown, just a couple minutes. Drain on paper towels and serve with ranch dressing.

 Recipe and photo courtesy of Paula Deen.

I realize that many of you may not be Arkansas Razorback fans.  Please bear with us as we mourn the loss of this game.

Crock Pot Wednesday for this week will remain open until Monday at 6 p.m.  Please get your entries in for the giveaway and cast your votes for your favorite.  I hope you are having fun visiting the other blogs and their great ideas.

CROCK POT WEDNESDAY Giveaway and Broccoli Cheese Soup

 

 

I hope you will join me this week for Crock Pot Wednesday.  I’m really enjoying visiting your blogs and trying out your recipes.

In honor of all that I am thankful for, I am having a little giveaway.  One of the giveaway prizes will be given to a randomly generated entry from this week’s CPW.  The second will go to the blog receiving the most comments here after you visit it.  In other words, after visiting the entries for this week’s CPW, leave a comment on the writer’s blog and come back here and tell me which entry you think should get the prize.  Base your decision on the likelihood that you are going to try that recipe within the next couple of weeks.  If there is a tie in the “voting,”  I will let Hubby chose a name from the crock pot:)  The winners will be announced on next week’s Crock Pot Wednesday post.

Hubby loves my cheese soup; he recently asked me to make up a batch so I am obliging his request.  However, since I am trying to use up the items in my freezer before reorganizing it, I am actually making broccoli cheese soup since I seem to have several bags of the frozen chopped variety available.  (Wonder what I was thinking when I bought it?  Do you ever do that?)

BROCCOLI CHEESE SOUP

2 quarts chicken stock, divided (or vegetable)
3/4 cup onions, chopped
3/4 cup celery, chopped
1 1/2 cups carrots, coarsely chopped
16 ounces frozen, chopped broccoli
1 tablespoon garlic powder
1 teaspoon red pepper flakes
1 tablespoon freshly ground black pepper
2 pounds Velveeta, chunked**
1/3 cup butter, melted
1/3 cup flour

Place one quart of chicken stock, onions, celery and carrots in the slow cooker.  Cook on HIGH for 1 hour(or LOW for 2 hours).  Add the chopped broccoli, garlic powder, red pepper flakes and black pepper.  Cook on HIGH for 2 hours .  Add the additional quart of chicken stock and the Velveeta.  Cook on LOW for another 2 hours to allow the cheese to melt, stirring occasionally.  Make a roux of the melted butter and flour; stir into cheese mixture and whisk.  Set the slow cooker on WARM until you are ready to eat. The soup will thicken.  If it gets thicker than you desire, add warm water.  (You can put all of this together in one stage and cook on LOW for 7-8 hours if you really need to do so.  I do think it is necessary to stir it occasionally, however.)

We like the texture of the soup to be somewhat chunky.  If that bothers you, either blend in the blender or use an immersion blender to smooth it out..  This will tend to thicken the soup, so you may need to add more liquid.

**I sometimes substitute other cheeses for part of the Velveeta.  I particularly like Parmesan and Gruyere.  I save my Parmesan rinds to throw into the pot when I add the second quart of chicken stock.   They never quite melt, but they impart a terrific flavor.  All Cheddar tends to make the soup stringy, so I would avoid replacing more than a cup of the cheese with that.  I’ve even used shredded cheese blends whenever I have had some that needed to be used.  Experiment with different cheeses to see what you prefer. 

If you prefer, you can decrease the amount of broccoli to 10 ounces.  It just depends on your taste.  I know some people add nutmeg and salt, but I never do.  The cheese has plenty of salt already (plus, Hubby tends to salt his salt if you know what I mean).   I sometimes add rice if I happen to have any leftover.

Linked to:
Souper Sunday with Deb
Menu Plan Monday
Tasty Tuesdays  with Jen
Tempt My Tummy Tuesday with Lisa
Tuesdays At the Table with Cole

 

 

Tiffanee at One Crazy Cookie has graciously presented me with Neno’s Award.  She’s a new blogging friend.  You should visit her blog and introduce yourself:)  Here are the requirements that I am to follow:

Neno's Award—-Rules and Regulations

1. As a dedication for those who love blogging and love to encourage friendships through blogging.
2. To seek the reasons why we all love blogging.
3. Put the award in one post as soon as you receive it.
4. Don’t forget to mention the person who gives you the award.
5. Answer the award’s question by writing the reason why you love blogging.
6. Tag and distribute the award to as many people as you like.
7. Don’t forget to notify the award receivers and put their links in your post.

For me, blogging is a creative outlet that compares to the diaries we all wrote as young girls (and boys) and the journals that many of us kept throughout our adulthood.  Dining With Debbie combines my love of cooking and recipe development with my love of writing.  I also have a blog just for my grandchildren that I use to share stories and write stories with them.  My class blog is just beginning.  I hope to be able to encourage young writers to develop their own blog journals.  Many will spend time writing at the computer when they would not otherwise do so.  I’ve met the most interesting people through blogging, haven’t you?  Thanks for allowing me to be a part of your lives.

I’m going to share this award with my Tuesday friends: Jen, Lisa and Cole.  I really appreciate all of their hard work with their Tuesday blog events.  I hope you will plan to visit each one of them.

RUNNING THE RACE and Happy Pink Saturday

 

This Saturday marks the 16th Annual Susan G. Komen For the Cure Arkansas (formerly Race for the Cure). Thus far, close to $14 million dollars has been raised in the Little Rock area alone.  It ranks in the top five Komen events nationally. 

I’ve been there for each of them except two, and I am sorry to say that I will not be participating this Saturday due to another commitment.  I really do hate to miss it. 

I like that the survivors lead off the race.  Their courage in the face of the battles they have won and lost is beyond my comprehension.  (Do you think that one guy is confused?)

Standing in the midst of thirty thousand plus other women whose purpose in being there is to support one another is absolutely one of the most amazing experiences I have ever had.  It truly brings tears to my eyes even when I think about it.

The race starts early, but it’s not too early for us to be out showing our support and having fun doing it.

 

The support of the men in the Race has grown stronger over the years.  It’s always a hoot to see them all dressed up in their pink hair and costumes.  They all seem to really enjoy doing what they are doing, and I really appreciate their encouragement.  The Three Miles of Men stretches the length of the 5K. 

One of these guys had on a t-shirt that said “Fight Like a Girl.”  Don’t you just love that?  I’m sorry that I couldn’t find a picture of it to share with you.

For Jeannie and Susie and Margaret and Kat (and for all of you whose name is not written but who are loved)  who are survivors and for Pam who lost her battle, here’s to a Happy Pink Saturday for the Cure.  May we never quit running that race.

WELCOME TO PAULINE’S and the Best-ever Coconut Pie

That’s my friend, Pauline, with three of her four children: Claudette, John and Justin.  Only Reed, the oldest, is not pictured.  I introduced you to Pauline’s parents a little while back.  They were terrific people and so is their daughter.

  
I doubt that Pauline has ever met a    stranger.  She must be the friendliest person I have ever known.  She is a lover of people, places, ideas and adventures.  Mostly, she is just natural.  Naturally smart.  Naturally talented.  Naturally natural.  She is what she is – no pretense.  Honest…reliable…curious…and fun!  She’s one of those people that you will swear you have known pretty much all of your life even though you may have just met her.


 Several years ago Pauline and her husband, Jim, began inviting their friends (a multitude of those) to their home for lunch just before school started.    It was an informal gathering, a time of good food and pleasant conversation.  Pauline carries on that tradition even though Jim passed away recently.  Always a drop-in, people would come early and many would stay late.

Over time, attendees just adopted a job to help out.  Hubby began washing the dishes the first time he attended.  He still does even though now Pauline has an automatic dishwasher.  (She said she never wanted one while her kids were growing up.  The time spent  doing the dishes was her time to visit with them. )  Others pitch in to resupply the dishes and the food.  Pauline visits.  This is her time to make you feel like you are the guest of honor and this party has been prepared just for you.  It’s just one of those things you don’t willingly miss.  It’s tradition.  It’s Southern grace in its truest sense.

Pinto beans, fresh homegrown tomatoes, brisket so tender is was falling apart, and Mr.. Reed rolls.  That was the menu then and it was this summer as well.  Simple but so good.  Serve yourself from the pots and plates on the stove and find a seat.  It may be at a table in the bedroom or a seat in the dining room.  It doesn’t matter where.  There’s great company anywhere you choose to dine.

 Did I mention the pie?  While no one will pass up the beans and rolls, the star attraction for which EVERYONE comes is Miss Pauline’s coconut pie.  It is homemade, melt-in-your-mouth perfection!  I’ve always meant to ask her exactly how many she makes for her luncheon, but have just never gotten around to doing so.  It doesn’t matter; there’s always plenty.   Hubby likes to hang around washing dishes long enough to grab a second piece before returning to the office for the day. He’s sneaky that way. 

Probably not as sneaky as Doc Bourns though.  Doc will come early to eat, return to his office, and come back just as the kitchen is closing in order to feast on yet another piece.  I don’t blame him at all.  It’s just that good.

Everybody loves Pauline! 

 She’s Southern Belle and Southern hospitality, don’t you agree?

 









 

I love tradition.  Oh, yeah.  I love her coconut pie, too:)  Try it for yourself.  It’s her original recipe.  I will warn you, though, mine just never quite measures up to hers.

 Her original recipe first appeared in our local Benton Junior Auxiliary cookbook when it was published in 1980.  She was so gracious to allow us to have it.    But, of course, you knew she would do that.  (Pauline's on the cover by the way.)Do yourself a favor and make this pie.

PAULINE BETHEL’S COCONUT PIE

1 envelope Knox unflavored gelatin 

3 tablespoons cold water 

2/3 cup sugar 
1/4 teaspoon salt 
3 tablespoons cornstarch 
2 cups milk  
3 egg yolks, beaten  
2 tablespoons butter  
1 teaspoon vanilla  
3 egg whites  
1/4 teaspoon cream of tartar  
6 tablespoons sugar  
1 cup moist shredded coconut  
1 9-inch pastry pie shell, baked  
1/2 pint whipping cream, whipped  
1/4 cup coconut, toasted

Soften gelatin in cold water.  Set aside.  Blend 2/3 cup sugar, salt and cornstarch in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture boils.  boil 1 minute.  Remove from heat.  Stir some of the hot mixture into the egg yolks (temper), then add to remaining hot mixture.  Boil one minute, stirring constantly.  Remove from heat and pour through a strainer.  Blend into mixture, the butter, vanilla and softened gelatin.  Create a meringue by beating the egg whites until foamy adding in the cream of tartar and gradually adding in the 6 tablespoons of sugar.  Pour small amounts of the hot mixture into the meringue until thoroughly blended.  Fold in one cup of the coconut.  Pour into the baked pie shell.  Top with whipped cream and toasted coconut.  Refrigerate.

MY NEVER FAIL PIE CRUST

2 cups shortening
4 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder, sifted into flour
juice of one lemon
1 egg
1/2 cup cold water

Mix dry ingredients together.  combine one-half of the shortening and one-half of the dry ingredients.  Blend well with a pastry blender or knives.  Add remaining shortening and dry ingredients.  Combine lemon juice, beaten egg and water; pour over dough.  Mix well but do not over mix as the pastry will become tough.  This makes a soft dough but it is easy to handle on a well-floured board.  It freezes very well.  It will make three large (10-inch) pie crusts.

 Be sure to come back soon to link up with Crock Pot Wednesday!  I’m excited to see what you have to say.

Linked to:
Foodie Friday
Friday Feasts