A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 cups half-and-half 1 cup heavy cream 3 large eggs, room temperature, beaten ¾ cup sugar ½ cup all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt 1

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 cups half-and-half 1 cup heavy cream 3 large eggs, room temperature, beaten ¾ cup sugar ½ cup all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt 1

Yield: 8 servings.

2 cups half-and-half
1 cup heavy cream
3 large eggs, room temperature, beaten
¾ cup sugar
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 (9-inch) pie shell, baked and cooled
2 cups whipped topping
1 cup unsweetened flaked coconut, lightly toasted

Preheat oven to 350°. In a medium saucepan, combine the half-and-half, heavy cream, eggs, sugar, flour, cornstarch, and salt. Whisk ingredients to mix well. Bring to a boil over medium heat, stirring constantly. Once the mixture begins to boil, continue stirring and cook for 2 minutes more. Remove from heat and stir in extracts. Let filling cool about 20 minutes. Pour filling into the pie shell and chill, uncovered, overnight. Top with whipped topping and toasted coconut.

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This story was published on Aug 28, 2020

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.