Everybody knows the church cookbook is a great recipe resource, so we’ve raided the collective recipe drawer of Holy Trinity Anglican Church, the subject of our cover story (see page 16), for three recipes that would be perfect for your family’s Easter dinner this year. Enjoy!
Recipe provided by Gina Morris, originally by Bennette Morris. Serves 8.
- ¼ cup sugar
- 1½ cups finely chopped pecans
- 1 egg white
FILLING (prepare while crust is baking)
- ½ cup milk
- 16 large marshmallows
- 1 tablespoon instant coffee
- 1 egg yolk
- 1 cup heavy cream
- ¼ cup chocolate chips
- 1 tablespoon milk
Grease the bottom of a 9” pie plate. Cut a circle of waxed paper to fit bottom of pie plate and place in the bottom. Butter the top of the waxed paper.
Beat egg white until frothy. Combine with sugar and pecans. Mash the crust mixture onto bottom and sides of pie plate. Bake 12 to 15 minutes at 375°. Remove from oven and immediately run a knife around edge of crust. Cool 10 minutes. Lift crust out of pie plate, remove waxed paper, and return crust to pie plate.
While crust is baking, melt in a double boiler the ½ cup of milk, marshmallows and instant coffee. Beat and add egg yolk to mixture, stirring well. Let cool and partially set in refrigerator.
Whip heavy cream and fold into cooled mixture. Pour into crust.
Melt chocolate chips in tablespoon of milk over low heat. Dot the top of the pie with the chocolate and cut it into the filling with a knife to make a harlequin design. Freeze!!!
Before slicing, let pie sit at room temperature 5 to 10 minutes.
COFFEE-RUBBED RIB STEAKS
Recipe provided by Bill Morris (no relation to Gina Morris), originally found in a magazine.
Note: Follow exactly!
- 2 tablespoons ground espresso beans (not instant), regular or decaf
- 1½ tablespoons light brown sugar, lightly packed
- ½ teaspoon ground chipotle chili pepper
- 1 tablespoon paprika
- 1½ teaspoons granulated garlic powder
- ½ teaspoon whole mustard seeds
- ¼ teaspoon hot red pepper flakes
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 (1¼ pound) boneless ribeye steaks,
- 1¼” to 1½” thick
- Canola or olive oil
- Kosher salt
- Freshly ground black pepper
Combine all rub ingredients and set aside.
When ready to cook steaks, preheat oven to 425°. Brush steaks lightly all over with oil. Season steaks all over with salt and pepper. Rub 1 tablespoon of the coffee rub on the top of each steak and let them stand at room temperature 10 minutes. (Any extra coffee rub can be stored in freezer and used again within 2 months.)
Heat a dry cast-iron skillet, large enough to hold the steaks comfortably, over medium-high heat 5 minutes or until very hot. Add steaks, with the rub side down, and cook without moving for 3 minutes, until bottoms of steaks are a deep brown. Flip steaks and cook 2 more minutes. Transfer the pan with the steaks to the hot oven and cook 5 more minutes for medium-rare meat. An instant thermometer inserted in the middle will only register about 110°, but steaks will keep cooking while they rest. Remove steaks from skillet to a plate, cover with foil, and allow to rest 10 minutes. Slice and enjoy!
EASTER PASTA SALAD
Recipe provided by Angela Morrison
- 1 package vermicelli noodles, cooked and drained
- 1 can sliced ripe olives, drained
- 5 green onions, chopped
- 1 red bell pepper, chopped
- 1 jar pimento, chopped
- 2 tablespoons lemon juice
- 2 to 3 tablespoons mayonnaise
- ¼ cup olive oil
- 2 heaping tablespoons Cavender’s All-Purpose Greek Seasoning
Mix together all ingredients, keep in fridge, and allow to sit overnight, as it gets better! Can add grilled chicken or boiled shrimp if wanted.