43 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com Joby Pace is the sous chef at Maya Del Sol Kitchen and his dessert, an old family recipe, will come in handy for any New Year’s party or just a cold winter night BOBBIE’S HOLIDAY PIE INGREDIENTS: • 1½ cup sugar • ¾ cup all-purpose flour • ¾ cup butter, melted and cooled • 2 teaspoons vanilla • 1/2 teaspoon salt • 3 eggs, beaten • 1 ½ cup toasted pecan halves or broken pecans • 1 cup toasted coconut • 1 bag (12 oz) semisweet chocolate chips (1 cup) • Pillsbury deep dish frozen pie crust DIRECTIONS: • Toast pecans 300 degrees for 15 minutes; same with shredded coconut. • Preheat oven to 325. • Melt butter and let cool. • Combine flour and sugar. • Mix in beaten eggs. • Mix in butter, pecans, chips, vanilla and coconut. • Bake for about 1 hour at 325. OPTIONAL: • Add 2 teaspoons of bourbon or Kahlua to batter. • Finish with whipped cream and leftover toasted pecans or coconut. BY SHERRY WHITING New Year Recipes Reign in tasty dishes From “Catering to Charleston: Cherished Recipes from a Premier Southern Caterer” hardcover by Frances Hamby MAYBELL’S COLLARD GREENS Makes 12 Servings INGREDIENTS: • 3 large bunches collard greens — rinse well in cold water, drain and remove stems • 2 pounds smoked ham hocks • 3 teaspoons salt • 1 teaspoon pepper • 1 teaspoon sugar DIRECTIONS: • Cut greens into small pieces, set aside. • Cook ham hocks in boiling water until the meat falls off the bones. • Remove all fat and bones, reserving meat and strained broth. • Add greens to broth and cook, covered, over low heat for 1 hour or until greens are tender. • Add reserved meat, salt, pepper and sugar, simmer 15 minutes longer.
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