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The calendar tells us that spring has arrived but as I sit down
to write this column, the snow is falling. It’s a typical
Easter week in the High Country! What a lovely sight the blanket
of snow creates as it clings to my neighbor’s “Easter
Bushes.” I had my “moment” this morning (Tuesday)
as I passed by and was reminded of the Easter seasons of my childhood,
when those beautiful yellow bushes in my family’s front yard
were often graced with a lacy, white covering. And, of course,
I’ve already bought the coconut for the traditional family
cake, made sure I’ve got eggs pickling and will be scanning
today’s sales inserts to find a reasonably-priced ham for
Sunday dinner.
My family has already experienced a couple of seasonal blessings
with a quick weekend trip to the awe-inspiring Atlanta Passion
Play, returning just in time for the amazing musical/drama presentation
at Mount Vernon Baptist Church on Sunday. If we don’t have
a clear picture of the Easter story by the time we witness the
drama at Cornerstone Church in Deep Gap Friday night, then we’ve
got a serious problem!
Several readers brought to my attention that a single forward-slash
can make a tremendous difference in a few recipes. We aren’t
sure how the much-needed punctuation mark was omitted in last
week’s on-line recipes, which made the amounts of ingredients
such as onions, mayo and peanut butter sound quite extraordinary.
So, make sure you use ½ cup or ¼ cup, rather than
the 12, 14 or 214 cups indicated in last week’s column!
Corrected versions of last week’s recipes are now on-line.
1 pkg. orange supreme cake mix
1 pkg. orange Jello
½ cup boiling water
½ cup cold water
1 small cool whip carton
1½ cups milk
1 small pack instant vanilla pudding
Orange flavoring
Mix cake as directed on box, and bake in 9x13” pan per box
directions. Cool. Punch holes with fork. Mix J-ello with boiling
water and cold water and pour over cake. Refrigerate cake for
1 hour to set.
Topping: Mix pudding with milk. Add a few drops of orange flavoring
to taste. Then fold in cool whip. Frost as thick as you like.
Keep refrigerated.
Pineapple Upside-Down Biscuits
1 (10-oz.) can crushed pineapple
½ cup packed light brown sugar
¼ cup butter, at room temperature
10 maraschino cherries
1 (12-oz.) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple,
save juice for later. Combine the pineapple, sugar, and butter,
and mix well. Divide the pineapple mixture among the muffin cups.
Place a cherry in the center of each muffin cup, making sure cherry
hits bottom of cup. Place 1 biscuit in each cup on top of sugar
and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice
over each biscuit. Bake for 12 to 15 minutes, or until golden.
Cool for 2 minutes. Invert the pan on to a plate to release the
biscuits. Serve warm.
3 cups half-and-half
2 eggs
¾ cup white sugar
½ cup all-purpose flour
¼ tsp. salt
1 cup flaked coconut, toasted
1 tsp. vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs,
sugar, flour and salt. Bring to a boil over low heat, stirring
constantly. Remove from heat, and stir in ¾ cup of the
coconut and the vanilla extract. Pour into pie shell and chill
2 to 4 hours, or until firm.
Top with whipped topping, and with remaining ¼ cup of coconut.
Note: To toast coconut, spread it in an un-greased pan and bake
in a 350 degree F oven for 5 to 7 minutes, or until golden brown,
stirring occasionally.
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