rhubarb shortcake

I adore rhubarb, prepared any way, but this has to be my new favorite. Roasted in red wine, vanilla, and sugar, it has the perfect balance of tartness to sweet. I like it a bit on the tart side. This recipe is from Bon Appetit. Take my word for it, you're gonna love it.  By the way, this picture was taken before I slathered the whipped  cream all over it.

Ingredients

Roasted Rhubarb

2 pounds rhubarb, trimmed, sliced 1-inch thick

1 cup sugar

1/2 cup red wine

1 vanilla bean, split lengthwise

Biscuits and Assembly

1 cup cake flour

4 teaspoons baking powder

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1 cup all-purpose flour plus more for work surface

3 cups chilled heavy cream, divided

1/4 cup (1/2 stick) unsalted butter, melted

Preparation

Roasted Rhubarb

Preheat oven to 350°. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

Biscuits and Assembly

Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature). Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.

DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature. 

Coffee S'mores Pie

I made this pie for tomorrow, but couldn't wait to go to heaven, so I sneaked a piece. I happen to be a fruit pie girl, but this recipe from Bon Appetite caught my eye.  Dark chocolate and coffee are two of my favorite things. It's easy and decadent. You're gonna love it.

Ingredients

Graham Cracker Crust

• 9 whole graham crackers, ground finely in a food processor
• 2 tablespoons heavy cream
• 2 tablespoons Nutella
• 1 ounce semisweet or bittersweet chocolate, melted
• 1 tablespoon unsalted butter, melted

Coffee Ganache

• 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
• 1 1/4 cups heavy cream
• 2 tablespoons finely ground coffee beans

Meringue

• 2 large egg whites
• 1/2 cup sugar

• Special Equipment

  One 9" metal or glass pie dish; a kitchen torch (optional)

Preparation

Graham Cracker Crust

• Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

Coffee Ganache

• Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
• Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.

Meringue

• Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
• Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

Emily Dickinson's Coconut Cake

Last October, when Poet's House put Emily Dickinson's recipe for coconut cake on display in New York, I made a mental note to give it a try.  This morning, when a Facebook friend posted the recipe on my timeline, I knew today was the day to give it a whirl.

The result was beautifully simple, yet very satisfying, much like Dickinson's poetry. Was I expecting anything less?  As it melted in my mouth, it was lovely to think of Emily enjoying the same delight. It would be extra scrumptious with fresh raspberries on the side. I have a feeling Miss D served it that way. 


Emily Dickinson's Coconut Cake

click to embiggen

1 cup coconut
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk
2 eggs
1/2 teaspoon soda
1 teaspoon cream of tartar


Here's my own instructions:


Cream sugar and butter, add eggs, mix well.  Add milk and coconut, mix.  Add dry ingredients and mix well.  Bake in a 9 inch round cake pan 350 for 30 minutes. 

nectarines + piecrust + turbinado sugar = nectarine galette

This little cutey is a quick and easy summer dessert.  No one will know you didn't spend all afternoon making it. I served it plain, but it would be fabulous with clotted cream, fresh whipped cream or ice cream on the side.  Take my word for it, it's delicious and super easy.

Heat oven to 375.  Place refrigerated rolled pie crust (I used Pillsbury) on a parchment lined baking sheet. (I was out of parchment, and it was fine. Use a jellyroll pan with a lip, since the juices will run.) Leaving a two inch border, top with 5-6 thinly sliced nectarines or peaches.  Sprinkle with 4 tablespoons turbinado sugar and 2 tablespoons unsalted butter. Fold the edges of the dough toward the center, overlapping. Brush with water and sprinkle with a tablespoon of turbinado sugar.  Bake until bubbly and crust is golden about 35 minutes.  Tent, if crust browns too quickly.  Serves 4.

click to embiggen

dough boy, i think i love you

When I'm busy readying the manor for house guests, and need to make more than one dessert, I like to call on my friend, the Pillsbury Dough Boy to help me out.  Don't tell, but I sometimes cheat a little when I'm in a rush, and use his ready made pie dough. You know, the rolled kind that comes in the long red box.  This one happens to be filled with fresh-cut gala apples.  The trick is glazing the top with a mix of orange juice and powdered sugar when it's still hot from the oven. Believe me, I never hear any complaints. Thanks, Dough Boy, you're not only cute and squishy, but you're ever so helpful.

dark elixir

(mə-lăs'ĭz) 
n., pl., molasses.
A thick syrup produced in refining raw sugar and ranging from light to dark brown in color.

I love any recipe containing rich, dark molasses. Some time back, I was quite surprised when one of my European blog friends had never heard of such a thing.  I didn't realize it was such an American commodity.  This week, I stumbled upon a recipe for Indian Pudding.  Of course, the name alone made my Cherokee DNA tingle, but it also contains a double treat:  molasses and cornmeal.  This might be considered a fall or winter dish, since it is delightfully earthy, rich and spicy. Since they are my favorite months of the year, I celebrated in my usual quirky way, by making it on the first day of spring. It was delicious. And still cool enough in Central Ohio to enjoy it while wearing woolly socks.

Indian Pudding

1 cup yellow cornmeal
4 cups milk, heated, but not boiling
2 eggs, beaten
3 ounces of finely minced suet (Okay? Fresh out; used butter. Isn't this what birds eat?)
1/2 cup sugar
2/3 cup molasses
3/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground allspice
1/4 tsp cinnamon

1/8 tsp freshly ground nutmeg (this is always fun)
1/4 tsp ground cloves

Preheat oven to 300 degrees F, butter an eight inch baking dish (I used a 9 inch round stoneware). Gradually add the cornmeal to the milk and stir; mix until thickened. Cool slightly, fold in the eggs. Add the remaining ingredients and mix well. Pour into baking dish and bake for 2 hours.  Serve hot with vanilla ice cream.

Don't forget, my new chapbook, Patina, is available for pre-order.  I have an advance sales period of six weeks, before the pressrun is determined.  If you are interested in purchasing a copy, it would help me tremendously if you would pre-order a copy now.  Click the book image on my sidebar or the link below.  Thanks so much for your invaluable support, my friends. You're the best. 

FINISHING LINE PRESS PRE-ORDER

here comes the sun...

What brings a bit of sunshine into a gray, not-yet-spring day? Lemons! This super-moist lemon cake is a rustic juxtaposition of earthy/grainy and the bright pop of pure lemon. I enjoyed a piece in the middle of the afternoon with a cup of tea. It's outta this world. The recipe originates with Brit food guru Nigella Lawson, but I first saw it mentioned over at Eryl's blog The Kitchen Bitch Ponders. This recipe is also, amazingly enough, gluten-free.

Lemon Polenta Cake

8 oz butter, softened

finely grated rind of 2 lemons

1 cup caster sugar (I used regular)

3 eggs, separated

1/4 cup fresh squeezed lemon juice

1 1/2 cups ground almonds

1 cup fine polenta

Syrup: 1/4 cup each: lemon juice, sugar
(about 4 lemons total for this recipe)

Preheat oven to 325.

Lightly grease a round cake pan.

Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well.

Stir in the juice, ground almonds and polenta.

Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.

Spread the mixture into the prepared pan. Bake for about 40 minutes or until a skewer inserted comes out clean.

Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the hot cake.

tradition

This is one of my traditional seasonal favorites. I only make this one between October and December. It doesn't feel right eating it in any other time of year. I'm sure the reason I love this rich nuttiness so much, is because it makes my DNA tingle. Yadda-yadda, you say. What doesn't make my DNA tingle? The pecan has been used in our cooking since the Colonists met the Native Americans.  Not only was my maternal great-great grandmother was full blood Cherokee, but my paternal ancestors had, and their descendants still own, a pecan orchard on the Gulf Coast.

Bourbon Pecan Pie

3/4 cup sugar
1 1/2 cups dark corn syrup
1/2 tsp salt
1 1/2 tsp four
3 large eggs
1 1/2 tsp vanilla
2 Tbsp bourbon
1 1/2 Tbsp melted butter
1 3/4 cups pecans

Roll out your favorite pie crust and fill a 9 inch pie pan, crimping the edges.

Combine sugar, syrup, salt, flour, and eggs and mix on medium speed until well blended.  Stir in remaining ingredients and pour into shell.   Bake 350 for one hour and 15 minutes, or until toothpick tester comes clean.

cornmeal + blueberries = heaven

I usually make yummy treats like this only on special occasions, or when we have guests at the manor, but this recipe jumped right out of Bon Appetite and grabbed me. It's from the Huckleberry Bakery & Cafe in Santa Monica. I'm crazy for anything with cornmeal, and loved the notion of it being paired with fresh blueberries. This little cake is perfect for a lazy weekend brunch, or with a cup of tea on a rainy Monday afternoon. It's crunchy on the outside and super moist inside.

Blueberry Cornmeal Cake

1 1/3 cups flour
2/3 cup cornmeal
2 tsp baking powder
2 tsp baking soda
6 Tbsp oil
2 eggs
1 Tbsp vanilla
1 tsp honey
10 Tbsp butter
3/4 cup sugar
1 1/2 tsp salt
1 cup ricotta cheese
1/3 cup plain yogurt
3 cups fresh blueberries

Spray 10 inch springform pan with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and salt in large bowl until creamy. With mixer on medium, gradually add egg mixture; beat to blend. Mix in flour mixture carefully, just to blend. Add ricotta and yogurt, mix on low, just to blend, do not beat. Pour half the mixture into pan, scatter half the blueberries over, spoon remaining batter over in dollops, then spread to cover berries. Scatter remaining berries on top. Sprinkle with 3 tablespoons of sugar. Bake 325 for about 1 hour, 15 minutes, or until pick comes clean. Cool completely in pan.

rhubarb lovers wherever you are...

When I was looking through my recipe cards recently, I found this one I used to make a lot in the late 70's. I'm not sure why, exactly, it has been overlooked these last 30 some years. So, I grabbed a bunch of fresh rhubarb in the produce section of The Anderson's last week, and made it over the weekend. It's easy peasy, plus moist and delicious. Why on earth was it hiding in the back of my card drawer? I whipped it up it in my new Anchor Hocking 8 x 11 baking dish, so the pieces were extra thick. It was begging for a cup of high test coffee, too. Heaven.


Willow's Rhubarb Cake

3 cups fresh rhubarb, cut in chunks
1 cup sugar
(mix and let stand while combining other ingredients)

Beat together 1 cup oil and 1 cup sugar, then add 3 eggs, 2 cups flour, 1 tsp soda, 1 tsp cinnamon, 3/4 tsp salt, 1 cup walnuts (or pecans) and mix in rhubarb. Pour into 8 x 11 inch pan. Dot with 1/4 cup butter, sprinkle 1/2 cup brown sugar over. Bake 325 for about 50 minutes, or until pick comes out clean.

a bloody piteous corse

I saw the wound, I saw it with mine eyes,

-- God save the mark!--here on his manly breast:

A piteous corse, a bloody piteous corse;

Pale, pale as ashes, all bedaub'd in blood,

All in gore-blood; I swounded at the sight.

Romeo and Juliet, Act 3, Scene 2

Bwahahaha!! Just kidding. I'm only pitting cherries for this

scrumptious plum-cherry crumble. Sometimes it's just plum crumble,

which is less messy. But if you've got fresh cherries laying around,

throw some of those luscious babies in there, too, but be sure to dig

the pits out first!

Plum-Cherry Crumble

fruit filling:

2 pounds plums, halved, pitted, each cut into 6 wedges

(2 cups pitted fresh cherries, optional)

1/2 cup sugar (you may want to increase a bit if adding cherries)

1/2 tsp cinnamon

topping:

1 cup flour

1/2 cup sugar

1/2 cup old fashioned oats

1 stick unsalted butter, cut into pieces

1/4 cup sliced almonds, coarsely chopped (also good with walnuts)

Toss plums, sugar and cinnamon in baking dish. Mix topping and

sprinkle over top. Bake 35 minutes at 350 or until bubbly in center

and lightly browned. Serve warm with a scoop of vanilla ice cream.

Devineness.

Raspberry Buttermilk Cake

I made this easy little cake for our weekend brunch on the patio. It's
from the June issue of my favorite Gourmet magazine. (I don't think
I've ever made one of their recipes I didn't love.) This one is super
moist and reminds me a bit of an old fashioned fruit cobbler. I used
raspberries, as called for in the recipe, but I'm sure most any fresh
fruit would work well.


Raspberry Buttermilk Cake

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1 large egg
1/2 tsp vanilla
1/2 cup well shaken buttermilk
1 cup, about 6 oz. fresh raspberries

Preheat oven to 400. Butter and flour a 9 inch round cake pan.

Whisk together flour, baking powder, soda and salt.

Beat butter and 2/3 cup sugar with mixer at med high, until pale
and fluffy. Add egg and vanilla and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with
buttermilk, beginning and ending with four. Mix only until
combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries
evenly over top and sprinkle with remaining 1 1/2 tbsp sugar.

Bake until golden and wooden toothpick comes out clean when
inserted in center, about 25 minutes.

Cool in pan 10 minutes, transfer to rack and cool an additional 10
minutes. Invert onto plate.

You're using coconuts!

Just in case you were wondering about that coconut pie I made
last week...it is really a simple and elegant dessert. I like to make
this one for guests because you can throw it together so quickly and
it is still very impressive. If you're a fan of coconut, you are going to
love this rich, old fashioned pie. It tastes just like something your
great grandmother might have made.

Willow's Coconut Pie

2 1/2 cups sugar
2 tsp flour
1 stick butter, melted
6 eggs
2 tbsp vanilla
2 cups coconut
1/2 cup buttermilk

Mix thoroughly and pour into an unbaked pie crust, 10 inch pan.
Bake 325 for 50-55 minutes, until firm in center.

And speaking of coconuts...

“'What? Ridden on a horse?'

'Yes'

'You're using coconuts!'

'What?'

You've got two empty halves of coconuts and you're
banging them together!'

'So?'”

easy as pie

Is it cheating to use ready made pie crust? Shh!! Don't tell. Of course
it's not. You can throw together a scrumptious homemade pie in
minutes and no one will know you didn't spend all day in the kitchen.
Heavens to murgatroyd it's good! And so easy peasy.

Mixed Berry Glazed Pie

1 box of Pillsbury ready made roll out pie crusts
3 16 oz. bags frozen mixed berries
1 cup sugar
1 cup flour
2 Tbsp butter
1/2 cup powdered sugar
1 Tbsp cream or orange juice

Line a 10 inch pie plate with the bottom crust. Mix sugar and flour
together and pour over berries. Add to pie crust. Dot with butter.
Add top crust and crimp edges. Bake one hour at 350 until bubbly
in center.

Mix powdered sugar and cream or juice and glaze hot pie.

(I cover the edges, before baking, with aluminum foil.)

vintage plate Brookline by Woods Burslem

you'll hum when you eat it

I almost always make this wonderfully moist cake for Easter at the
manor. It's similar to carrot cake, only lighter and fluffier. It's a
perfect finish to a dinner of roast rosemary leg of lamb and asparagus.
Yummity-yum-yum-yum!! It is said that this cake takes it's name
from the fact that it tastes so good that you'll "hum" when you eat it!
(disregard random bookish background rubble)


Willow's Hummingbird Cake

[cake]
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup oil
1 3/4 cup mashed ripe bananas (about 4)
1 8-ounce can crushed pineapple with juice
1 cup chopped walnuts
2 tsp vanilla extract

[frosting]
1 1/2 cups coconut
2 8-ounce packages cream cheese softened
2 sticks butter softened
1 tsp vanilla extract
1 1/2 pounds powdered sugar

Heat oven to 350. Butter and flour three round 9 inch cake pans.
In a large bowl, combine flour, sugar, baking soda, cinnamon and
salt. Add eggs and oil, stirring until moist; do not beat. Stir in
pineapple with juice, bananas, walnuts and vanilla.

Divide batter evenly among cake pans. Bake 20 minutes. Cool
10 minutes in pan, then invert on wire racks to cool.

Frost between all layers, as well as sides and top of cake.
Top with coconut. You can make this cake a day or two ahead, as it
ages well, and actually moistens with age.

Hope all of you are enjoying the day~!

PS... Abe Lincoln (yes, that's his real name, and yes, he is related
to the Abraham Lincoln) gave me an extra kind mention on his blog,
Brookville Daily Photo, yesterday. Stop by his place, actually, he has
three lovely blogs, and say hello.
.

An Old Standby

I don't usually make chocolate chip cookies for Christmas, but this
year my daughter requested them. With her busy schedule, she
doesn't get home very often, and of my cookies, these are her very
favorite. This recipe makes about seven dozen three inch cookies
and can be easily halved and the dough freezes well. They are
decadent.

Willow's Chocolate Chip Cookies

3 sticks of butter softened
1 cup Crisco shortening
2 cups brown sugar
2 cups white sugar
4 eggs
2 tbsp vanilla
7 cups flour
1 1/4 tbsp baking soda
3/4 tbsp salt
24 oz. chocolate chips

Cream together the butter, shortening, sugars. Add eggs and vanilla.
Sift together the flour, soda and salt. Add chocolate chips.
Drop by golf ball sized scoops onto ungreased baking sheet.
Bake 350 for 10 minutes. Let cool on cookie sheet, remove and
let stand on wire wrack for 30 minutes before storing.

photos by willow

Pear Cake

Do you remember that bumper crop of pears we had at the Manor

this year? I had a big bowl of over ripe ones that needed to be used.

So, what did I do? Pear Cake! And this recipe is absolutely the best!

It's got the perfect texture; light, fluffy, yet incredibly moist and

nutty, lightly spiced and permeated with the flavor of pears and

walnuts. It's very easy to make and perfect for this time of year.

You are going to love this. Give this recipe a whirl and tell me what

you think! Click on the picture for a macro view of the moistness!

Pear Cake

4 cups peeled and finely chopped ripe pears
3 cups flour
1 cup chopped walnuts (I used 2 cups slightly buzzed in processor)
1/2 tsp ground nutmeg
1 cup vegetable oil
2 eggs beaten
2 cups sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla

In a bowl, mix pears with sugar and nuts, set aside and let stand
one hour (actually my pears where mushy-ripe and I skipped this
part). Add dry ingredients to the pears, stir to combine. Add oil,
vanilla, and eggs. Stir to blend. Don't over stir. Pour batter into a
generously greased and floured tube pan or 10 x 9 inch pan. Bake
350 for about one hour, or until pick inserted in the center comes
out clean. (45 minutes for a 13 x 9 pan.)

Plum Crumble

This is one of my regular summer desserts and it is easy
and wonderful! Serve warm with a dip of vanilla ice cream
on top. This is not my picture, although it looks exactly like
this. We gobbled it up today before I could get a photo!

Plum Crumble

fruit filling:
2 pounds plums, halved, pitted, each cut into 6 wedges
1/2 cup sugar
1/2 tsp cinnamon

topping:
1 cup flour
1/2 cup sugar
1/2 cup old fashioned oats
1 stick unsalted butter, cut into pieces
1/4 cup sliced almonds, coarsely chopped (also good with walnuts)

Toss plums, sugar and cinnamon in baking dish.
Mix topping and sprinkle over top. Bake 30 minutes at
350 or until bubbly in center and lightly browned.

~photo borrowed from google images

Weekend Treat

I made this today at The Manor and believe me, it is to die for. The
recipe is from this month's issue of Gourmet magazine. Hope you try it
and be sure to let me know what you think!


Stone Fruit Cobbler

For filling:
3/4 cup sugar
1/4 cup flour
3 lb mixed stone fruit, pitted and cut into 1/2 inch thick wedges
(I used fresh cherries, apricots and plums)
1 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
1/4 tsp pure almond extract

For topping:
1 1/2 cups flour
1/2 cup cornmeal (not stone-ground)
2 tsp baking powder
1/2 tsp salt
2 Tbsp cold unsalted butter, cut into cubes
1 cup heavy cream
2 tsp sugar

Make filling: Preheat oven to 400
with rack in center. Butter a 3 quart glass or ceramic
baking dish. Toss together filling ingredients in a large
bowl. Spread out in baking dish and bake until just
bubbling. 25 minutes or so.

Make topping while filling bakes: Whisk together
flour, cornmeal, baking powder and salt, then blend in
butter with your fingertips or pastry blender until
mixture resembles coarse meal. Add cream and
stir until dough forms. Turn out dough on lightly
floured surface and lightly dust with flour. Then roll
out 1/2 inch thick. Cut out biscuits and arrange
1/2 inch apart over hot filling. Brush tops with
cream, then sprinkle with sugar. Bake until topping
is golden and fruit is bubbling in center. 15-20 min.
Serve warm with vanilla ice cream.

Pie is King

Cakes and other desserts are fine, but in my book, pie is king!
I love all kinds of pie. So, when I saw this old family recipe over at
Julie King Art, I had to give it a whirl. It was just as I imagined. It
took me back to a different time, a different day. If you like old
fashioned comfort food, as I do, you will love, love, love this recipe.
Thanks, Julie, for sharing!

Grandma J's Butterscotch Pie

1 firmly packed, heaping cup of light brown sugar
2 T butter
2 T flour
2 eggs
2 cups of milk (at least 2%)
1 baked pie shell
2 T of water
handful of granulated sugar

Separate 2 eggs by putting the whites into a medium mixing bowl.
Place the yolks into a 2 cup glass measuring cup. Fill the
measuring cup up with milk (slightly less than 2 cups) and beat the
yolks into the milk with a fork. Set aside.

In a medium saucepan or preferably an iron skillet, melt the 2 T
of butter. Add the brown sugar and cook on medium/high until
the mixture begins to bubble and caramelize. The color will turn
to a darker brown. Take off the heat and stir in the 2 T of flour.
Slowly, a little bit at a time, add the milk/egg yolk mixture.
Immediately put back on the stove and cook on medium
until the mixture thickens to a pudding-like consistency.
Pour into the pre-baked pie crust.

Add 2 T of water to the egg whites in the medium mixing bowl.
With an electric mixer, beat the egg whites on medium/high until
peaks form. Add a handful of sugar and beat until well mixed.
Use a plastic spatula to spoon the meringue onto the top of the
pudding in the pie crust. Make peaks on top of the pie so it looks
nice. Bake at 350 degrees until the top of the meringue is a nice
golden brown. (about six minutes) Let pie cool before cutting so
the pudding has a chance to set up.

I increased the recipe by 1/3 for a 10 inch pie.