Lipstick & Danger

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Sizzle in the Kitchen with Author Linda Kane

Meet Linda L. Kane MA in Education, PPS, School Psychologist, and Learning Disability Specialist, is the author of Death on the Vine, Chilled to the Bones and an upcoming re-release of the The Black Madonna. She lives with her husband, three dogs, one bird, and eight horses in California. Let’s hear from her as she sizzles in the kitchen this week.

I’m writing a book about our country and the immigrants that have come, stayed, and partipated in some way to make the United States what it is today. Part of the process in getting to know someone is by food, bbq’s, sharing holiday’s together and what better way to do it but with food.

I had my kitchen remodeled because I loved looking out at the lake, the boats passing by, and on occasion, when I’ve spotted a friend I can yell out my window and invite them over for a glass of wine and a dessert.

I just put out two books, Death on the Vine (about the counterfeiting of wine) and a children’s book, Clyde to the Rescue, that is near and dear to my heart because we adopted this little pony that was left out in the field, all alone, starving. I have great pictures in the back of the book of Clyde and a cute story every child will love who has ever wanted a pony.

My website for purchasing the books is www.lindaleekane.com.

In my research I found out that in Amercia each state has a state desserts. Although I’m from California (state dessert: frozen yogurt) I really liked Arkansas’s Possum Pie. I thought I’d share this dessert with everyone because that is what I love best of all, eating desserts.

Arkansas: Possum-Pie

When I heard that the state dessert for Arkansas was Possum Pie, I thought what you may be thinking, ”It’s not made out of Possum is it? Of course, it’s not. This dessert goes by other names in the south including Striped Delight, Chocolate Layer Pie, and Four Layer Delight. It has a sandy bottom crust which is the base upon which a cheesy cream layer sits. A chocolate pudding layer comes next, followed by a whipped cream topping. No one is really sure where the name comes from, but the best reasoning is that this pie plays possum by pretending to be something else-in this case the whipped cream hiding the chocolate.

Servings 6-8  Time: 60 minutes Difficulty: Easy    

First Layer


1 stick butter, melted

1 cup flour

¾ cup chopped pecans, toasted

 Second Layer

8 ounces cream cheese, at room temperature

¾ powdered sugar

2 tablespoons milk

Third Layer

1 cup sugar

½ cup Dutch-processed cocoa powder    

3 tablespoon flour

Sale, a pinch

3 tablespoon corn starch

3 large egg yolks

2 cups whole or 25 milk

2 teaspoons vanilla

Fourth Layer

Whipped cream

1/3 cup chopped pecans, toasted

Chocolate shavings (optional)


Place all pecans needed for recipe in a skillet on medium heat until they just begin to turn fragrant and brown, about 3 to 5 minutes. Remove from heat and let cool. Divide for each layer and set aside. Line 9X9 square pan with aluminum foil, making sure the corners are tight.

For the first layer: Combine melted butter, flour, and pecans. Spread the dough evenly over the bottom of the foil-lined pan, pressing down with your fingers. Bake at 350 degrees for about 20-25 minutes or until the dough just begins to brown. Remove from oven and let cool.

For the third layer: While the first layer bakes, in a medium saucepan, add the sugar, cocoa powder, flour, salt and cornstarch. In a small bowl, beat egg yolks until broken up, then milk.. On medium heat, add milk mixture to dry ingredients, constantly whisking until pudding begins to boil and thicken, about 7-10 minutes. Remove from heat. Add vanilla. Let cool about 5 minutes. Pour pudding in a shallow bowl and place a piece of plastic wrap on the surface, so a skin does not form. Place in refrigerator for at least 30 minutes.

For the Second layer: in a medium bowl, combine cream cheese, powdered sugar, and millet. Beak with electric mixture for 2-3 minutes

To make the pie: Spread cream cheese mixture over the dough base. Remove pudding from the fridge. Carefully spread pudding over the cream cheese layer. Tope with whipped cream, toasted pecans, and chocolate shaving. To serve, remove pie from pan by lifting up by the foil. Transfer to a serving platter.



3 Responses

  1. Very nice blog, Linda. And Shirley, I live close to Linda, so I think I’ll encourage to make that dessert soon! And get an invite, of course.

  2. Hi there, I’m going to be making it. Just got finished with a New Orleans bread pudding. It turned out great. I’ll let you all know when dessert is up and on the table.

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