The Original Whistlestop Café


Coconut Cream Pie

2 Pre-baked pie shells
2 2/3 c heavy cream
3 eggs, beaten
1 1/3 c coconut milk
1 1/3 c whole milk
¾ c SR flour
1/3 t salt
2 c sugar
2 T vanilla extract
½ lb. toasted, fresh coconut
1 1/3 c whipped topping, or non-dairy topping of your choice
Preheat oven to 325. In a double boiler, combine heavy cream, eggs, coconut milk, milk, flour, salt, and sugar. Whisk mixture together until smooth. Cook over med-high heat, about 45 minutes, stirring occasionally. While filling cooks, toast fresh coconut in preheated oven for about 5-7 minutes, until golden brown. Set aside about ¼ c coconut to sprinkle on top of pies. When mixture has reached desired thickness, remove from heat and add in vanilla and toasted coconut. Pour filling into pre-baked pie shells and allow to cool at room temperature for about an hour. When filling is cooled, top with whipped cream and sprinkle remaining coconut on top. Store pie in freezer; remove pie from freezer about an hour or 2 before serving.

Sweet Potato Pie

1 qt. sweet potatoes, baked, peeled, then mashed
1 oz. butter, melted
4 eggs

2 c. sugar
1 oz. flour
1 t. salt

1 c. buttermilk
½ T. baking soda

Whisk all ingredients together, add 2 t. vanilla extract.
Pour into two 8” raw pie shells.
Bake at 300 degrees for 70 minutes.
Allow to cool before serving. Serve with fresh whipped cream.

Stewed Squash


Combine squash, onion, water and salt in a sauce pan. Bring to a boil, reduce heat and simmer 25 to 30 minutes or until squash is tender. Drain and mash. Season with butter, sugar and pepper.

Peanut Butter Pie

½ qt Cool Whip
12 oz sugar
2 c crunchy peanut butter
½ c whole milk
8 oz cream cheese
2 Oreo pie shells
In large mixing bowl, mix Cool Whip with cream cheese then add milk, sugar and peanut butter. Whip until creamy. Pour into pie shells. Freeze overnight.

Remoulade Sauce

Combine all the following in food processor and blend for two minutes
2 qts mayo
4 oz ketchup
4 oz creole mustard
2 oz chopped fresh parsley
2 oz cayenne pepper
2 oz lemon juice
2 oz horseradish
2 oz fresh chopped garlic
1 ½ tablespoons Worcestershire
1 ½ tablespoons celery salt
1 ½ tablespoons paprika
Makes over two quarts so share with your friends! Enjoy!

Irondale Cafe Cornbread

1 ½ teaspoons baking powder
2 ½ teaspoons vegetable oil
2 ½ teaspoons melted butter
2 beaten eggs
1 ½ cups fat free cultured buttermilk
1 ½ cups whole milk
1 ½ cups self- rising white cornmeal
1 ½ cups self- rising White Lily flour
Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours.
Pour batter into a well buttered 9×13 pan.
Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean.
Brush top liberally with melted butter.
Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.

Homemade Bread Pudding

1 ½ quarts milk
1 ½ cups heavy cream
6 eggs
1 ½ cups sugar
2 teaspoons pure vanilla extract
10 day old biscuits, torn into pieces
10 day old yeast rolls, torn into pieces
2 sticks melted butter
1 ½ cup fresh berries or chopped fruit, also good with raisins and pecans
Preheat oven to 350 degrees. Butter a 3 qt baking dish. Combine and whip well; milk, cream, eggs, sugar, and vanilla. Add biscuits, rolls and butter and mix well until mixture is the consistency of a thick batter. Bake for about an hour or until a straw inserted into the center comes out clean. Serve hot with vanilla custard sauce.

Chocolate Chess Pie

Chocolate Chess Pie
2 unbaked pie shells
8 oz butter, melted
2 c. sugar
8 oz semi sweet chocolate
8 eggs, beaten
½ oz vanilla extract
2 oz yellow cream meal
Preheat oven to 300 degrees. Melt semi sweet chocolate in double broiler. Beat together all liquid ingredients. Mix together dry ingredients. Add dry ingredients to wet ingredients. Pour batter into raw pie shells. Bake for 35 minutes

Vanilla Custard Sauce

Ingredients: 1 QT Heavy Cream, 1-1/3 C Milk, 1 C Sugar, 6 Egg Yolks, 3 TB Pure Vanilla
Directions: Combine heavy cream, milk and sugar in a sauce pan stirring constantly. When the temperature reaches 100 degrees, temper your egg yolks and add to mixture. Continue cooking and stirring until your mixture reaches 190 degrees. Remove from heat and add pure vanilla.