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Pie of the Gods
I'll bet you a shiny penny you have not made today's recipe. Ambrosia Pie is a cool, sweet delight that's perfect for hot weather. We have had this recipe on our website for years, but this is its debut appearance in the newsletter. Have a great weekend!
August is National Peach Month Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's Fried Okra and Potatoes?
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Enjoy this Texas Cooking recipe and have a great week!
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- 1-1/2 cups sugar
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 20-ounce can crushed pineapple, undrained
- 14.5-ounce can pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
- 3-ounce package strawberry gelatin
- 1 tablespoon dried orange zest
- 3 bananas
- 8-ounce carton of whipped topping
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 baked, cooled 9-inch pie shell
- Combine the sugar, flour, salt, pineapple and cherries in a large saucepan, and stir well.
- Cook over medium heat until thickened and bubbly. Remove from heat, and add gelatin and orange zest, stirring well. Allow mixture to cool.
- Thinly slice the bananas, and arrange slices into pastry shell. Pour fruit mixture evenly into pastry shell.
- Gently fold coconut into whipped topping, and spread topping over pie. Sprinkle pie with chopped pecans. Refrigerate at least three hours before serving.
- Makes one pie.
Lone Star List
Here are 10 things that caught my eye this week!
- A Pleasant Little Kitchen: Grilled Ribs recipe
- Saveur: How to Make Spain's Tortilla Española
- Imperial Sugar: Banana Cream Pie recipe
- 360 West Magazine: Meet the Colleyville team that is tackling the restoration of the long-neglected Baker Hotel. - The Baker Hotel and Spa is slated for a 2022 grand opening.
- Serious Eats: From Trash to Treasure: The History of Barbecued Ribs - Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Austin Chronicle: Bill Paxton’s Lost Film Ties Together UT, Bob Fosse, and William S. Burroughs - Cut up, chopped and screwed: The long path to Taking Tiger Mountain Revisited
- Garden & Gun: A Taste for Barbecue Editor in Chief Dave DiBenedetto savors the spread of an iconic Southern food.
- CultureMap Austin: Oldest barbecue joint in Texas opens first Austin location - SouthSide Market!
- New York Times: Vegan Butchers
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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