Sweet treats, the old-fashioned way

RECIPE FINDER

June 09, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

If something sweet to eat is on your mind, then these recipes -- an egg custard pie and an old-fashioned coconut cake made with coconut milk -- should send you full steam ahead into the kitchen.

Doris C. Griffin of Baltimore asked for the cake recipe. She writes that she is retired and has moved to Charlestown Retirement Community and lost her recipe in the move.

Carolyn Dickerson of Abingdon responded with the coconut

cake choice.

Dickerson's fresh coconut cake

2 whole coconuts

2 1/2 cups sifted cake flour

1 2/3 cups sugar

Coconut milk from 2 coconuts

1 teaspoon salt

2/3 cup butter

3 1/2 teaspoons baking powder

2 teaspoons vanilla

3 eggs separated

Note: To prepare coconuts. Make 3 holes in the top of each coconut where the eyes are. You can use a nail and hammer. Turn the coconut over a bowl, drain out the coconut milk. Then, gently tap the coconut all over with the hammer until it cracks. Peal off the hard shell and remove the dark skin from the coconut meat. Grate the meat with a fine grater.

If you do not have enough coconut milk for the recipe, substitute regular milk.

L Preheat oven to 375 degrees. Grease and flour 2 9-inch pans.

In a large bowl, blend flour, sugar, 3/4 -cup coconut milk, salt and butter. Beat for 2 minutes.

Stir in baking powder, vanilla, egg yolks and 1/2 cup additional coconut milk. Blend 2 minutes more. In a separate bowl beat the egg whites until stiff and gently fold into the batter. Pour batter into prepared pans and bake 35 to 40 minutes. When cool, frost with boiled seven-minute frosting and press grated coconut on top and sides.

Boiled 7-minute frosting

1 1/2 cups sugar

3 tablespoons water

1/8 teaspoon cream of tartar

2 teaspoons vanilla

3 egg whites

In bottom of double boiler, heat water to boiling. In the top of the boiler place sugar, water, cream of tarter and vanilla. Add egg whites and beat with a hand mixer until stiff peaks form, about 7 minutes. If you use a hand held electric mixer it should take only 4 minutes.

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Chrissy Goode of Baltimore wanted a "foolproof recipe for egg custard pie." Alberta McLaughlin of Dundalk responded with a recipe.

McLaughlin's egg custard pie

4 eggs, slightly beaten

1/2 teaspoon salt

1/2 cup sugar

3 cups milk, scalded

1/2 teaspoon vanilla

1 unbaked pie shell

Nutmeg to sprinkle

Combine eggs, salt, sugar and then add milk and vanilla slowly. Pour into the pie shell and sprinkle with nutmeg. Bake at 450 degrees for 10 minutes. Reduce temperature to 325 degrees and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clear.

Mrs. McLaughlin cautions that the uncooked pie is runny and should be handled carefully when putting it in the oven.

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe request

Deborah J. Miles of Marriottsville, wants a recipe for spaghetti sauce like the one demonstrated on the "Live with Regis and Kathie Lee" show sometime this year. She hopes a reader copied it down as she did and hopes the reader didn't lose the copy as she did.

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If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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