Summer is on the wane. I don't know where the year has gone. Nephews and niece are returning to college; the last one in high school is preparing for his senior year. Time certainly passes quickly. It seems like only yesterday that I was going off to college, then graduating, working and the next thing you know 40 years have gone by!
I have been as busy working on designing and stitching. I am charting up some of the designs that I created years ago and preparing them for publication soon. I am currently stitching the sampler for the island of Kauai. Oahu is done, Maui and the Big Island will follow soon.
We live on Lake Wylie here in South Carolina. My family has been here for decades and we are some of the few remaining original river rats, as residents were known way back then. When I was growing up no one ever called it Lake Wylie, it was just the river and the only people who went to the river were the people who were too poor to go to the beach. The only houses were river shacks where fishermen (and families) stayed on the weekends. There were very few permanent residents. Boy, how things have changed! Development is rampant, McMansions are everywhere and the boat traffic on weekends is crazy. But during the week in the summer and most of the time the rest of the year, it's still quiet in our cove. And the view is beautiful. It's not Hawaii, to be sure, but we enjoy it.
Macadamia Nut Pie
2 cups macadamia nuts, coarsely chopped
1/3 cup shredded coconut
1 unbaked 9" pie shell
4 eggs, lightly beaten
1 cup light corn syrup
1/2 cup sugar
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup whipping cream
3 tablespoons cream of coconut
Preheat oven to 350 degrees. Press coconut into bottom and sides of unbaked pie shell.
Combine eggs, corn syrup, sugar, vanilla and salt in large bowl and mix well. Fold in the macadamia nuts. Pour into prepared pie shell. Bake 15 minutes. Reduce oven temperature to 325 degrees and continue baking until set, about 30 more minutes. Let pie cool.
Whip cream to soft peaks. Fold in cream of coconut. Slice pie into wedges and serve, passing coconut whipped cream separately.