THE JOHNNY CASH PINEAPPLE PIE

THIS...my darlings,
is a SOUTHERN CLASSIC!
This pie comes with  HISTORY....
JOHNNY Cash told many about a Pineapple Pie
his mother made which was his all time favorite!
It's made with CRUSHED pineapple, sugar, butter, eggs and vanilla!
The South loves tradition like sweet tea and chicken and dumplings...
And of course, Mom's cooking....but, I added a delicious
surprise when making this southern classic..... 



After 50 minutes., the pie had a lovely golden color and the filling
was set perfectly...a delightful taste of summer if you ask me.....

How pretty is this pie?

You can also serve this warm or cold with
sweetened whipped cream......

This is my surprise addition.....
rather than using crushed pineapple, I chose to substitute..
this delightful Pineapple fruit filling......

It came out perfectly...five star rating by the boys......

Thank you Johnny Cash for sharing your Mom's best Pineapple Pie recipe..

and for all the good memories we have of your songs.....

Johnny Cash Pineapple Pie

1 unbaked pie shell
1 20 ounce can crushed pineapple, undrained
1 cup sugar
2 large eggs
2 T. flour
1/4 cup unsalted butter, melted
1 t. vanilla
pinch of salt

Min melted butter and sugar until well blended.
Add the 2 eggs to the butter/sugar mixture and blend well.
Stir in the flour and crushed pineapple with juice.
Add vanilla.
Pour filling to unbaked pie shell.
Bake at 350 degrees for 50 minutes.
Allow to cool before cutting!

PINEAPPLE PIE, THANKSGIVING DINING ROOM AND AUTUMN BEAUTY IN GEORGIA

Well Loves.....Thanksgiving is upon us....rather quickly too!

I just blinked and November is just racing past me.

The California family will arrive next week and we have

two Thanksgiving gatherings planned.

We will all travel down on Thanksgiving Day to spend the day

with son #2 and family, then have a second Thanksgiving on Saturday

to give our youngest a special dinner and family gathering.

They work those guys on every holiday until late into the evening.

I remember and so wish for the time when FAMILY was the important

thing and businesses were closed up tight for the holidays!

Anyhoo.......I thought I would share a family recipe

from Grandmother Grace that was always included at our

holiday celebrations.

She was one of the most giving and thoughtful ladies in the world.

I couldn't begin to count how many of these pies she must have made

and always, always had one ready for my darling and I when we went home

to Jackson.

It really does make a beautiful addition to your

Thanksgiving buffet.

PINEAPPLE PIE

1 9-inch unbaked pie shell

4 eggs (separate one)

1 stick of butter

1 1/2 cups sugar

4 T. flour

1 small can of crushed pineapple, drained well

Prepare the pie shell and brush with slightly beaten egg white. Set aside.

Cream the butter and sugar well; add eggs, one at a time and

beat well after each addition. Stir in the flour.

Add drained pineapple and mix well.

Pour this mixture into unbaked pie shell and bake at 350 degrees F.

for 45-60 minutes.

Shake pan every few minutes during the last several minutes

of baking time. The center should seem firm but still slightly move.

Remove from oven and allow to set on counter top  for pie to continue to set.

I will leave you with the beautiful shades of Autumn
found over in Georgia at the home of Miss M....
God certainly blesses us during this season doesn't he?

I wish each of you a beautiful and peaceful Thanksgiving Day.

I will be spending time with the family and will return

to begin the Christmas Holidays.

STRAWBERRY FLUFF...A FAMILY FAVORITE

THIS is a family favorite of ours!

Grandmother Grace made it....

Mother made it....

Aunt Carolyn made it.....

and

now, I make it!

The Strawberry Fluff

Hey, probably everyone in the South makes it.....!!!!

STRAWBERRY FLUFF

1 small box strawberry jello

1 cup boiling water

 1 cup crushed ice

1 box Instant Vanilla Pudding (4 serving size)

 20 oz. crushed pineapple

 4 cups mini marshmallows

 8 oz whipped topping thawed

16 oz. strawberries chopped 

Remember....do not drain the crushed pineapple...

Place jello in a medium bowl. Add boiling water and stir until dissolved. Add ice and stir until melted. Place into refrigerator for 10 minutes or until it begins to set. Place pineapple in a separate large bowl (do not drain). Add vanilla pudding mix well. Add all remaining ingredients and stir. Fold jello into the whipped topping mixture until smooth. 

Cover and refrigerate for at least one hour before serving.

The old family favorites are the best recipes of all times!

This is just heavenly.....

perfect for your summer family gatherings!

FROZEN PINEAPPLE WHIP

This little recipe is golden!

With three simple ingredients, you can turn an ordinary

fruit into a slushy tropical delight!

One cup of frozen crushed pineapple

One cup of Coconut Milk or Almond Milk

2 T. honey

Blend together until smooth

and you are ready to serve.

You may consider serving this for breakfast, if you are in the mood for a smoothie.

Let me just say, that when summer comes and the heat is on....

this is going to be so refreshing....we may just add a touch of rum!!

It's almost better than frozen yogurt!

PENSACOLA'S PINEAPPLE CRUNCH CAKE

Remember that "elusive cake" recipe we have all been waiting for?

 

Me: "I wrote about you on my blog today. It was our conversation about the cake recipe that you promised to send me.....and then you did not include the recipe when you described how fabulous it was!"

 

Sister: "What???? I did too give you the recipe and told you how to make it!"

 

Me: "No....you briefly told me some of the ingredients and it didn't make any sense.....there were no eggs or oil in the cake? That wouldn't turn out very well. I think you obviously left out a few items and steps."

 

Sister: "Oh.....well if it matters, then let me find the recipe in my purse......(silence while I wait for her to search the depths of her purse...five minutes pass and I almost hang up) OK, here it is, are you ready? "

 

Me: "Good, thanks. That makes sense and sounds delish."

 

Sister: "Oh, it was. Between four of us, we ate the entire cake that day. I think we are looking rather roly-poly......have you ever worn Spanx?"

 

 

PENSACOLA’S PINEAPPLE CRUNCH CAKE

1 box Yellow Cake Mix

1 15- ounce can crushed pineapple, undrained

1 can sweetened condensed milk

1 stick of butter

¾ cup brown sugar

½ cup pecans

 

1 cup toasted coconut

 

Mix cake according to package directions. Add the undrained crushed pineapple and mix well. Pour into a greased 9” x 13” baking dish. Bake for 30-35 minutes. While cake is baking, in a small saucepan, bring 1 can sweetened condensed milk, butter,  brown sugar and pecans to a low boil. Poke holes in warm cake with a toothpick. Pour the brown sugar mixture over warm cake. Top with toasted coconut.

CHERRY PINEAPPLE CAKE .......CELEBRATING AMERICA

Wishing You A Very Happy and Safe 4th of July, 2013! Casual, but elegant

During summer in the South, life just slows down and

 gets more laid-back

 

We will be lighting up the sky by the end of the night Our Country Tis' of Thee, Sweet Land of Liberty 4TH OF JULY CHERRY PINEAPPLE CAKE 1 (21- ounce) can cherry pie filling 1 (15- ounce) can crushed pineapple 1 (18.25 ounce) package yellow cake mix 8 ounces of chopped walnuts 1 and 1/2 sticks of cold butter In a 9 "x 13" baking dish,  mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture. Then sprinkle walnuts over top.  Slice cold butter into 1 T. pieces and place evenly over the top of the cake.

Bake in a 350 degree F. oven for 35 or 40 minutes or until golden brown. Serve warm with vanilla ice cream or fresh whipped cream!

Pineapple Cream Cheese Muffins

They're Wonderful!

They're Marvelous!

They're Pineapple Cream Cheese Muffins!

Every holiday, our brunch will consist of a hearty, cheesy breakfast casserole, along with fresh fruit and delicious homemade muffins! I have had this recipe for a long, long time, and never got around to making them! Oh, how I am glad I now have the time to bake and try out different recipes! THIS IS A FIRST CHOICE MUFFIN RECIPE! It has won the prize for making the holiday brunch menu!!

Pineapple Cream Cheese Muffins

2 (8- ounce) cans of crushed pineapple, drained

1 cup chopped pecans

2 cups flour

1 t. salt

1 t. baking soda

3 ounces of cream cheese

1 cup sugar

2 t. vanilla

1 beaten egg

1/2 cup sour cream

Grease a 12-cup muffin tin and sprinkle with pecans. Set aside. Sift together flour, baking soda, salt and set this aside. In a separate bowl, beat cream cheese, sugar and vanilla. Then add the egg and blend. Mix in the flour mixture alternately with the sour cream. Fold in the drained crushed pineapple. Bake in a 375 degree oven for 20-25 minutes.

Coastal Designs for the Pensacola House!

Pensacola will be playing host to a beautiful wedding next year. Miss Judy has graciously offered to have wedding guests stay at her 1950's cape style home across from the bayou. However, she must have been giving this some thought and decided that now would be the perfect time to update and redesign some areas of her lovely home in order to get it "wedding guest ready!" As we were talking about this idea the other day, she asked if I had any words of wisdom since she needed some style secrets of being budget-friendly, yet creative. "Well, we know that your favorite color is yellow, so let's use some inspiration pieces, such as pineapples, lemons and spring flowers of daffodils and tulips!"

A Maine House Mosaic

And so the ideas began to flow....from the living room, to the small guest bath, the open kitchen pantry and her front entry way. We are going to choose Mother's favorite color of blue as her accent color which will be the painted backs of her bookshelves and should make this contrasting color really pop! A coat of fresh paint can be instant gratification when decorating. While we are at it, we are including her master bedroom in our redesign and shopping for new soft yellow bed linens and blue toile pillows. "Don't you think this will look smashing with Grandmother's 1920's style dressing table?"  We can simply purchase some blue toile material and recover her sitting bench and voila....the Pensacola house is going to be our bargain beauty!  Miss Judy has a New Orleans style courtyard patio which is going to be the staged for our afternoon welcoming reception. We are serving Grandmother's famous Heavenly Hash along with her Pineapple Bavarian Cream! I would say Miss Judy will be quite thrilled with the happy colors makeover and it all should reflect her quirky, but cheerful, "traditional-meets-coastal cottage designs!"

Grandmother's Heavenly Hash

1 large can pineapple tidbits

16 marshmallows, cut into eighths

1/4 cup maraschino cherries

1 cup heavy cream, whipped

12 cup slivered, toasted almonds

Drain pineapple, reserving syrup. Combine pineapple, marshmallows, cherries and 1/4 cup pineapple syrup. Let stand for one hour. Fold in whipped cream and spoon into glass dessert dishes. Sprinkle with nuts and chill!

Pineapple Bavarian Cream

1 T. gelatin

1/4 cup cold water

1 small can chunk pineapple

Boiling Water

1/2 cup sugar

Dash Salt

2 T. Lemon Juice

1/2 cup whipping cream, whipped

Soak gelatin in cold water. Drain syrup from pineapple. Measure and add enough boiling water to make 1 1/2 cups. Heat this to boiling point and pour over gelatin. Add sugar, salt and lemon juice and stir until dissolved. Cool until mixture begins to stiffen. Then add whipped cream and pineapple chunks and mix thoroughly. Pour into molds and allow to congeal! Light, creamy and decadant!