Farm to Fork Blog

Farm to Fork is a small catering and eatery located in Leander, Texas. Chef Shelley Pogue is the owner and founder of Chef Pogue's Farm To Fork. A Le Cordon Bleu Honor's Graduate with background in Recipe Development that were mass produced in large retail markets. Food has been changing for the past couple of decades some good and some not so much. I want to be able to help other,s and share my knowledge about the benefits of eating fresh local foods.

I am going to offer healthy local food choices from our local farmers that will bring healthy food options to the diner table. There will be seasonal fresh food choices for the carnivore, or the vegetarian regardless of the busy lifestyle we all seem to have these days. My goal is to feed my community, with great fresh food that is locally grown. It will help our local farmers, and if you have ever eaten something fresh from the farm you definitely know the difference! 

HAWAIIAN ICE BOX PIE RECIPE

I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out. 

 

Author: Melissa Sperka

Serves: 8

INGREDIENTS

·        1 [10] inch pie deep dish graham cracker crust, pre-made

·        1 [8] oz cream cheese, softened

·        1 [14] oz can sweetened condensed milk

·        2 Tbsp orange juice

·        1 Tbsp orange zest

·        1 lime, juice and zest

·        1 [8] oz crushed pineapple, drained

·        1 [8] oz jar maraschino cherries, sliced plus additional for garnishing

·        1 banana, cubed

·        ½ cup sweetened flaked coconut

·        ½ cup macadamia nuts, pecans or walnuts, chopped and toasted

·        1 [8] oz whipped topping, thawed or 3 cup fresh sweetened whipped cream

 

Instructions:

1.    Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.

2.   By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.

3.   Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.

4.   Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.