LETS EAT! FRESH COCONUT CAKE, OLD FASHION FRIED PIES & SHORTNIN' BREAD!

FRESH COCONUT CAKE

1 c. butter
2 c. sugar
4 eggs
3 c. flour
1/2 tsp salt
3 tsp baking powder
1 c. milk
1 tsp vanilla extract

Blend butter and sugar until light and fluffy; add eggs one at a time, beating after each just until egg-color disappears. Sift flour once; add salt and baking powder and sift twice. Add dry ingredients alternately with milk. Stir in vanilla and pour into 3 layer cake pans and bake at 350 F until light brown about 25 min. Cool in pans for about 10 min. and turn out on rack to finish cooling.

Coconut Glaze

1 1/ 2 c. fresh grated coconut ( or one 12 oz bag frozen)
1/3 c. water
1/4 c. sugar

In small sauce pan, cook about 1/2 c. coconut with water and sugar just long enough to dissolve sugar. Spoon over each of the 3 layers of cake, allowing to soak into each layer. Do this as you stack the layers.

Fresh Coconut Filling

1 1/2 c. fresh grated coconut (or one 12 oz bag frozen)
2 1/2 c. water
2 tsp coconut extract, divided
2 c. sugar
1 tsp good vanilla extract
1 tsp lemon juice
1/4 tsp salt
2 heaping Tbsp. cornstarch
1/4 c. water

Bring coconut, water, coconut extract and sugar to a rapid boil. Boil for 5 to 8 min. Add vanilla, remaining coconut extract, lemon juice and salt. Mix cornstarch in 1/4 c. water; pour into filling, stirring constantly. Let boil for 2 min. Cool in fridge until completely cold and stiff. Spread between layers.


Coconut Frosting

5 egg whites
1 1/4 c. light corn syrup
1 1/4 c. sugar
1 tsp vanilla extract
1 1/2 c. fresh grated coconut
1 tsp vanilla


Put egg whites, corn syrup and sugar in a large double boiler, and beat until mixed; place over boiling water and cook and beat until beaters make deep tracks in icing and icing peaks and turns glossy. This takes about 8 to 10 min. Be sure to cook long enough. Add vanilla and mix. Spread icing thick on the cake layers and on sides of cake and the top. This recipe makes lots of frosting so be generous.

This icing does not form a crust, but stays where you put it.

Once all this is done, take 2 cups freshly grated coconut and press around the outside of the cake and pile it on the top.

OLD FASHION FRIED PIES
3 c. flour
1 tsp salt
3/4 c. Crisco
1 egg, lightly beaten
1/4 c. cold water
1 tsp white vinegar
Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
The Filling:
For each cup of dried fruit, you need at least a half-cup and probably more of water, and 2 tablespoons of sugar.You can use any variety of dried fruit that you like and adding a few raisins to each fruit always add a little something special to the pie.

3 cups dried fruit (apricots, peaches, apples)
1-1/2 cups water
6 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
When simmering fruit, always use a very low setting. Now simmer the dried fruit in the water for at least 30 minutes, make take longer, you want the fruit very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in the sugar and spices. You may do all this a day in advance and place the mixture in the fridge overnight. Just remember to let you food come to room temperature before making your pies. You may reheat your mixture in the microwave if you like.

Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle.
Place 2 heaping tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. Don't over fill your pies, you don't want the filling oozing out. So don't overfill and make sure your edges are filled tightly.
Fry the pies in about a half inch of oil in an electric frying pan set to 375 F. Gently turn you pies as they fry. You want them golden brown, not burnt though and you want them evenly cooked on both sides. Remember the dough is all you are cooking at this point. You filling is already completely cooked. Remove them from you skillet and let drain on paper towels.
While the pies are still hot, sprinkle them with sugar. Grandmother just used plain granulated sugar, but I have had them with powedered sugar, cinnamon sugar or even a mixture of brown sugar and cinnamon. So the sprinkling ingredient is just up to you.

SHORTNIN' BREAD
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup plus 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten

Combine first four ingredients in a large mixing bowl. Blend well and set aside. Dissolve soda in buttermilk and set aside. Combine butter and molasses in a heavy saucepan and bring to a boil, stirring constantly. Add the flour mixture. Stir in butte rmilk and egg. Pour batter into a greased and floured 10 inch iron skillet. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in skillet for 10 minutes and invert onto plate. Slice in pie shaped wedges.
Recipes from gritsandmagnolias