By SIMON WEBSTER
You may be dreaming of a white Christmas but I’m dreaming of something a little sweeter. Fluffy flakes of coconut floating down over a buttery brown sugar crust.
This recipe is from a cookbook that was in every New Zealand home called “The Edmonds Cookbook.” Edmonds was a flour company and many kids learned how to cook while making things from this book with their mothers.
My mum shared it with me and while she was at work I was in the kitchen making cakes and cookies. I guess that is what started it for me and many years later this is still the book I turn to the most.
So when you try this recipe bring in the kids. Help them learn some things about cooking. Who knows you may have a future chef in your midst, but most of all just have fun.
Coconut Dream Pie
For the crust:
1 stick butter
2/3 cup brown sugar
1 1/2 cups flour
1 teaspoon baking powder
Cream butter and sugar, add flour and baking powder. Press into 8-inch cake pan and bake at 400 degrees for eight minutes
For the filling:
1 cup brown sugar
1 1/2 tablespoon flour
1 teaspoon vanilla essence
1 1/2 cups coconut
1 cup chopped mixed nuts
1/2 teaspoon baking powder
Beat eggs and stir in remaining ingredients. Pour over crust and bake at 325 for 45 minutes or until filling is set and top is golden.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.