‘Piece of cake’ recipe is sweet as pie

Charley Robinson

Staff writer

Given the assignment to write about a favorite recipe immediately triggered an idiomatic expression. “This will be a piece of cake,” I thought.

They say if the way to a man’s heart is through his stomach, ladies should learn to cook. That idiotic statement goes both ways, guys.

I don’t know who is responsible for that falsehood, but obviously a man has to like so many other things about a woman before he falls in love with her.

Some marriages are made in heaven, so you don’t have to worry about whether she can cook or if she does windows; you just have to get busy convincing her that you would be the most perfect husband in the world.

My wife had an aunt that asked me one day why I fell in love with Ann. My spontaneous response was, “I couldn’t think or find any reason not to fall in love with her.”

I never doubted her cooking ability. When you marry the perfect woman, you just assume she can do everything. As it turned out, I married the best cook in the world.

If I had given it any thought, my reasoning would probably have been, “Well, if she can’t cook, we’ll be visiting her mom a lot.”

Naturally, there are some foods you’ll like more than others. But the best enchiladas in town have always been in whatever house we lived at the time. As I write this on Tuesday, it’s about 30 degrees outside, and you can’t beat our chili and beans with cornbread.

If you want barbecue sauce, tartar sauce and salad dressing, we’ve got it all. Hot rolls? You can’t beat them. The secret to scrumptious hot rolls is less flour, more yeast.

Sometimes cooking is trial and error. For example, I love almost any kind of pie, but for some reason pecan pie wasn’t near the top of my list. Neither was any thing with raisins. I felt about raisins much like my young grandson who came scurrying through the kitchen one day. He stopped to take a look at a carrot/raisin salad, and exclaimed, “Ugh, cockroaches.”

That brings me to a favorite recipe. When you don’t care for a couple of things, try mixing them and see what the result might be.

In my case, it turned out to be my favorite pie.

Usually we’ll whip this pie together for Thanksgiving or Christmas, but it’s great anytime.

If your company likes it and wants to know what kind of pie it is, just tell them “my favorite pie.” If they ask for seconds, reveal the name of and recipe for this Japanese fruit pie so you can save the leftovers for yourself.

Melt a stick of butter and let it cool. You will need two eggs mixed with one cup of sugar. Add the cooled butter along withone tablespoon of vinegar, one-half cup of coconut, one-half cup of pecans, and one-half cup of raisins. Mix all the ingredients well and pour the mixture into an unbaked pie shell.

I omit the coconut for a couple of reasons, but you may like it.

Bake the pie in a pre-heated 300-degree oven for 40 minutes. It’s best if you let it cool and set. If you have some leftovers, warm the slices in microwave (for just a few seconds!) and it’s almost like just out of the oven.

Well, instead of cake, this assignment turned out to be a piece of pie!



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