Lemon Meringue Pie (Best Ever)

  This recipe comes from the September 1994 Southern Living Magazine. Reminiscent of old-fashioned American diners, this pie never goes out of style; always a classic and always a crowd pleaser.   The pie is bursting with a fresh lemon curd and topped with soft, billowy, creamy, vanilla scented meringue, all sitting on top of a … Read more

Coconut Cream Pie

Coconut Cream Pie is a classic.  A thick, rich, creamy coconut custard filling topped with either meringue or billowy mounds of whipped cream, this pie always makes a great impression! This pie is different from a Coconut Custard Pie which is more custard-like and does not get a topping.  When people eat this pie, they … Read more

Sour Cream Coffee Cake

I think of Coffee Cake as comfort food of the dessert world.  Warm out of the oven with a tall glass of milk, it’s reminiscent of grandmom’s house.  Don’t let the name fool you, coffee cake does not have coffee in it.  Coffee cake is traditionally served with coffee, like tea-cakes are served at tea-time, when getting together with friends for coffee.  … Read more

Chocolate Sables

Sables are a French cookie with a delicate, sandy texture.  Their American counterpart would be something similar to Sandies.  This cookie uses both unsweetened cocoa powder and bittersweet chocolate which yields a very intense, complex chocolate taste.  The sandy texture comes from a dry mixture that you bring together to form into desired shapes; the … Read more

Wattles and Combs

The comb sits on top of the chicken’s head and the wattle hangs beneath the chicken’s bill. They are both soft, fleshy, thick, and made up of  blood-filled capillaries, which accounts for the bright red color.  While they can appear very different, wattles and combs all perform the same basic functions which are vital to … Read more