long, it’s only natural, I suppose, that he’d strike up a friendship with Sheriff Troy Davis. Fortunately the sheriff sees him as an ally, not a competitor, and I know Roy respects the professional boundaries between them. I often see them chatting over a cup of coffee at the Pot Belly Deli.
After Roy and Corrie moved to town, their children followed. Linnette was one of the first employees at the Cedar Cove Medical Center, although she lives in North Dakota now, working at a medical clinic in a small town called Buffalo Valley. Mack’s a local firefighter. Roy and Corrie have an older daughter, too—Gloria, who recently joined our Sheriff’s Department. Gloria came into their lives just a few years ago, but that’s a whole other story and I’ll let Corrie tell you about it.
Most days, you can catch up with Corrie at Roy’s office, where she serves as his administrative assistant (in my day we referred to that as a secretary). If you drop in—I hope it’s not because you need Roy’s services!—be sure to ask about her favorite dessert recipes.
Coconut Layer Cake is one I gave her. I’ve been serving it for years and I can promise you it never fails to please a crowd. Ben loves it, and the first time Corrie tasted it she became a convert, too.
And speaking of coconut, anyone who knows Olivia and Grace will remember how much they love Coconut Cream Pie. Every Wednesday night after their aerobics class they go to the Pancake Palace for coffee and a slice of pie. Confidentially, my recipe’s better. I don’t think I’ll get either of them to admit it, but Peggy’s on my side in this.
Let me mention just a couple more. First, Corrie’s Oatmeal Date Bars. She told me they were Mack’s favorite from when he was five years old. Apparently Roy won’t touch them and never has. Well, that’s his loss and our gain (in more ways than one!).
According to Olivia and Jack, Corrie’s Russian Tea Cakes are as good as those from the bakery—and they should know.
Take a few minutes to read through these recipes, and for heaven’s sake don’t worry about calories! There’s always tomorrow. Life should be enjoyed, and that means indulging yourself once in a while. That’s what Ben says and I agree with him. So does Corrie McAfee…even if Roy doesn’t.
Lattice-Top Cherry Pie
U sing frozen or fresh cherries for your pie will be a revelation if you’ve only ever used canned cherry pie filling before.
Makes 1 9" pie
2 / 3 cup granulated sugar, plus extra for crust
3 tablespoons cornstarch or flour
1 tablespoon orange juice
1 teaspoon ground cinnamon
Pinch salt
24 ounces frozen pitted sweet dark cherries, thawed and drained or 5 cups pitted fresh cherries (about 2½ pounds)
2 refrigerated or frozen pie crusts, thawed
1 egg white, lightly beaten
1. In a large bowl, combine 2 / 3 cup sugar, cornstarch, orange juice, cinnamon and salt. Add cherries; toss to coat. Let stand 30 minutes.
2. Preheat oven to 400°F. Press one pie crust into a glass 9-inch pie dish. On a lightly floured countertop, roll out second pie crust to a rough rectangle shape. Using a fluted pastry wheel or sharp knife, cut rectangle lengthwise into ten ¾-inch-wide strips.
3. Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming a lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with beaten egg. Sprinkle additional sugar over lattice.
4. Bake pie 20 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake 40 minutes longer, until filling bubbles and crust is golden. Transfer to wire rack to cool.
----
TIP
Use any sharp knife to cut the lattice strips; to make scalloped-edged strips, use a fluted pastry wheel.
----
New York Cheesecake
C reamy and luscious, this classic dessert is deceptively easy to make. Prebaking the crumb crust prevents it from becoming soggy. Remember to let
After Roy and Corrie moved to town, their children followed. Linnette was one of the first employees at the Cedar Cove Medical Center, although she lives in North Dakota now, working at a medical clinic in a small town called Buffalo Valley. Mack’s a local firefighter. Roy and Corrie have an older daughter, too—Gloria, who recently joined our Sheriff’s Department. Gloria came into their lives just a few years ago, but that’s a whole other story and I’ll let Corrie tell you about it.
Most days, you can catch up with Corrie at Roy’s office, where she serves as his administrative assistant (in my day we referred to that as a secretary). If you drop in—I hope it’s not because you need Roy’s services!—be sure to ask about her favorite dessert recipes.
Coconut Layer Cake is one I gave her. I’ve been serving it for years and I can promise you it never fails to please a crowd. Ben loves it, and the first time Corrie tasted it she became a convert, too.
And speaking of coconut, anyone who knows Olivia and Grace will remember how much they love Coconut Cream Pie. Every Wednesday night after their aerobics class they go to the Pancake Palace for coffee and a slice of pie. Confidentially, my recipe’s better. I don’t think I’ll get either of them to admit it, but Peggy’s on my side in this.
Let me mention just a couple more. First, Corrie’s Oatmeal Date Bars. She told me they were Mack’s favorite from when he was five years old. Apparently Roy won’t touch them and never has. Well, that’s his loss and our gain (in more ways than one!).
According to Olivia and Jack, Corrie’s Russian Tea Cakes are as good as those from the bakery—and they should know.
Take a few minutes to read through these recipes, and for heaven’s sake don’t worry about calories! There’s always tomorrow. Life should be enjoyed, and that means indulging yourself once in a while. That’s what Ben says and I agree with him. So does Corrie McAfee…even if Roy doesn’t.
Lattice-Top Cherry Pie
U sing frozen or fresh cherries for your pie will be a revelation if you’ve only ever used canned cherry pie filling before.
Makes 1 9" pie
2 / 3 cup granulated sugar, plus extra for crust
3 tablespoons cornstarch or flour
1 tablespoon orange juice
1 teaspoon ground cinnamon
Pinch salt
24 ounces frozen pitted sweet dark cherries, thawed and drained or 5 cups pitted fresh cherries (about 2½ pounds)
2 refrigerated or frozen pie crusts, thawed
1 egg white, lightly beaten
1. In a large bowl, combine 2 / 3 cup sugar, cornstarch, orange juice, cinnamon and salt. Add cherries; toss to coat. Let stand 30 minutes.
2. Preheat oven to 400°F. Press one pie crust into a glass 9-inch pie dish. On a lightly floured countertop, roll out second pie crust to a rough rectangle shape. Using a fluted pastry wheel or sharp knife, cut rectangle lengthwise into ten ¾-inch-wide strips.
3. Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming a lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with beaten egg. Sprinkle additional sugar over lattice.
4. Bake pie 20 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake 40 minutes longer, until filling bubbles and crust is golden. Transfer to wire rack to cool.
----
TIP
Use any sharp knife to cut the lattice strips; to make scalloped-edged strips, use a fluted pastry wheel.
----
New York Cheesecake
C reamy and luscious, this classic dessert is deceptively easy to make. Prebaking the crumb crust prevents it from becoming soggy. Remember to let
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