Coconut Cream Pie

My Coconut Cream Pie

•3/4 cup white sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•2 cups milk
•4 egg yolks (beaten) Save the egg whites for the meringue
•2 TBLs butter
•1 &1/4 teaspoons vanilla extract
•1 9 inch pie crust, baked
•1 cup toasted coconut (toast in 400 degree oven about 5 minutes or less, watch carefully.)

In a saucepan, combine the sugar, flour and the salt. Add the beaten egg yolks to the 2 cups of milk mixing thoroughly. Pour into dry ingredients mixing thoroughly. Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble. Be careful not to scorch. Turn off heat. Add butter and vanilla and 1/2 cup of the toasted coconut and mix  thoroughly.  Pour the cooled filling into the pie shell . Have your oven preheated to 350 degrees.

Fix the meringue. Whip the egg whites on high until they begin to peak. Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form. Spread the meringue evenly over the filling.  Sprinkle the remaining toasted coconut on top of the meringue   Bake at 350 degrees for 15 minutes until the meringue is golden brown.

Cranberry Bread

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 & 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 10 tablespoons orange juice
• 1/4 cup butter melted and cooled
• 1 cup fresh or frozen cranberries, cut in half
• 1/2 cup chopped walnuts

In a large bowl stir together flour, sugar, baking powder, salt and baking soda.  Make a well in the center of this flour mixture, add the egg, orange juice and butter.  Stir just until dry ingredients are moistened.  Stir in cranberries and walnuts.

Pour batter into greased and floured (or spray with baking spray) 5 by 9 inch loaf pan.  Bake at 350 degrees (preheat oven) until bread is golden brown and a wooden pick inserted in the center comes out clean.  About 45 minutes.

Makes one loaf.

This recipe is from Gooseberry Patch.  I have several of their cook booklets. I love their recipes.,

For Jim…

Missing you today on your birthday Jim.  You remain always in my heart.

Love,

Beth

Cherry Coffee Cake

• 1 box yellow cake mix
• 1/2 cup canola or vegetable oil
• 1/2 cup water
• 1 tsp. vanilla
• 2 eggs
• 1 can cherry pie filling
• 1/2 cup powdered sugar glaze

1. Heat oven to 350 degrees.  Lightly spray bottom and sides of 15”X10” (jelly roll) pan.
2. In large bowl,stir cake mix, oil, water, vanilla and eggs until batter forms.
3. Set aside 3/4 cup batter.  Spread remaining batter evenly in pan.  Spread pie filling evenly over batter in pan.  Drop remaining batter, 1 tablespoonful at a time onto pie filling, spreading slightly.
4. Bake about 35 minutes or until toothpick inserted near center of cake comes out clean,  Drizzle glaze over warm coffee cake.

Glaze:
2 tbsp. warm milk
1 1/2 c. confectioners' sugar

Blend together thoroughly.

Candy Cane Blossom Cookies

From The Taste of Home Magazine

1. 1 cup butter, softened
2. 1 cup sugar
3. 1 egg
4. 1 teaspoon vanilla extract
5. 3 cups all purpose flour
6. 2 teaspoons baking powder
7. 1/4 teaspoon salt
8. 4 candy canes finely crushed
9. 48 candy cane kisses (or milk chocolate kisses or chocolate mint patties)

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  In another bowl mix the flour baking powder and salt; gradually beat into the creamed mixture .
Shape into 1 inch balls; roll in the crushed candy canes.  Place 2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degree oven for 10 – 12 minutes or until bottoms are golden brown.  Immediately press a kiss into the center of each cookie.  (have kisses unwrapped to save time)  Remove from pans, cool on wire rack.

Applesauce Nut Bread…

I love making fruit bread.  I have loaf pans of all sizes from large to tiny ones.  Fruit bread baked in the tiny loaf pans look so pretty at Christmas time wrapped in red or green plastic wrap and tied with ribbon.  This recipe is from Life Services Networks Seasoned Secrets Cook booklet.

• 2 cups applesauce (regular or chunky)
• 3 eggs,
• 1 cup oil
• 1 & 1/2 cup sugar
• 1 teaspoon vanilla
• 3 cups sifted flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 2/3 cup chopped nuts
• 1 cup raisins
• Cut up maraschino cherries (optional)

Beat eggs until light and fluffy.  Add oil, sugar, vanilla and applesauce.  Mix thoroughly.  Sift dry ingredients together and add to applesauce mixture until well blended.  Pour batter into  1 or 2 greased or sprayed loaf pans.  Have oven preheated to 325 degrees.  Bake for 50 to 60 minutes or until toothpick inserted in center checks clean.  Watch the time if you are using smaller loaf pans.

Alice Rash

Luther Village

Arlington Heights IL

Pumpkin Pecan Pie

• 2 eggs
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 2/3 cup canned or cooked pumpkin
• 2/3 cup milk
• 1 unbaked deep dish 9 inch pastry shell

Pecan Topping

• 2 eggs
• 1/2 cup dark corn syrup
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1 cup pecan halves

In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.  Mix in pumpkin.  Gradually mix in milk.  Pour into crust.  Cover edges loosely with foil.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 15 minutes longer.  Remove from oven.  Remove foil.  For topping, beat eggs in a mixing bowl until foamy.  Add corn syrup, brown sugar, molasses, flour, vanilla and salt.Pour over filling.  Sprinkle with chopped pecans, cover with pecan halves.Bake uncovered, 30 – 35 minutes or until set.  Cool for 2 hours before serving.

Fruit Trifle

• 8 slices of angel food cake
• 1 cup strawberries, rinsed, hulled and sliced
• 1 cup of kiwi cut in small chunks
• 1 cup of fresh peaches, sliced
• 2 cups of instant vanilla pudding made with skim milk
• 2 cups Lite Cool-Whip

Directions:

Cut angel food cake and fruit into bite size pieces.  Mix together pudding and Cool Whip.

Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling.  Serve chilled.  For a larger serving bowl double the ingredients.

Recipe from the OSF St. Francis Medical Center, Peoria Illinois

Chunky Chocolate Walnut Cookies

• 1 cup butter or margarine, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 egg
• 2 & 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups chopped walnuts
• 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces

Beat butter, sugars egg and vanilla.  Beat until well blended.

Combine flour, soda and salt; gradually add to butter mixture, beating well.

Drop dough by rounded tablespoonful's about 2 inches apart on ungreased cookie sheets.  Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned.  Cool on cookie sheet for 1 minute.  Remove to wire rack to cool.  Makes about 4 dozen, or less if you make big cookies like I do.

Ham Pot Pie

• 1 lb new potatoes, coarsely chopped
• 10-oz package frozen cut broccoli or flowerets
• 2 tablespoons butter of margarine
• 1 cup chopped onion
• 10 & 3/4 –oz can cream of potato soup, undiluted
• 8-oz container sour cream
• 1 cup of sharp cheddar cheese, shredded
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2  & 1/2 cups chopped baked ham
• 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.

Extreme Chocolate Pie

• 1 package (5.9 oz.) chocolate instant pudding
• 1 and 1/2 cups cold chocolate milk
• 1 tub (8 oz.) chocolate whipped topping, thawed
• 6 (2.07 oz. each) chocolate snickers bars, chopped
• 1 Oreo Pie crust

Whisk pudding mix and milk for 2 minutes.  Stir in 1/2 of the whipped topping.  Mix in Snickers bars.  Spoon pudding mix into the crust.  Top with remaining whipped topping.  Add shaved chocolate on top (optional).  Refrigerate until ready to serve.

Jam Shortbread Bars

• 1 package yellow cake mix
• 1/2 cup chopped pecans or walnuts
• 4 tablespoons butter, softened
• 1 egg
• 8 ounces jam, any kind

Preheat oven to 350 degrees.  Grease and flour a 13X9 pan.  Line pan with parchment paper.  In a large mixing bowl, combine cake mix and chopped nuts.  mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended.  In a small bowl, slightly beat egg and add to mixture.  Beat at low speed until mixture begins to stick to side of mixing bowl.  Pour into prepared pan.  Spread jam over mixture in pan.  Bake for 20 – 25 minutes.  If desired, drizzle a glaze over warm bars and cut into small diamond shapes.

recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing Minnesota.

Coconut Muffins

 

INGREDIENTS:

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/3 cup vegetable oil

1/2 teaspoon coconut extract

1/4 cup flaked coconut

TOPPING:

1/4 cup sugar

1/4 cup flaked coconut

1 tablespoon butter or margarine,

softened

1/2 teaspoon ground cinnamon

DIRECTIONS:

1.  In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.

2.  Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack

Chef John’s Banana Bread

From All Recipes.com

I made this recipe a few weeks ago and it was delicious!

INGREDIENTS:

cooking spray

3 ripe bananas

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup softened butter

1 cup white sugar

2 large eggs

1/4 teaspoon vanilla extract

1 tablespoon milk

1 cup chopped walnuts

1/3 cup semisweet chocolate chips

DIRECTIONS:

1.
Preheat the oven to 325 degrees F (165 degrees C).

2.
Grease a 9x4 inch loaf pan.

3.
Mash bananas in a bowl.

4.
Whisk together flour, salt, baking powder, and baking soda in another bowl.

5.
Beat butter and sugar with an electric mixer or spatula in a large bowl until smooth.

6.
Stir in mashed bananas.

7.
Add eggs to the butter mixture one at a time, fully blending in each egg before adding the next.

8.
Stir in vanilla extract and milk.

9.
Stir in chopped walnuts, chocolate chips, and flour mixture until just incorporated.

10.
Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.

11.
Bake in preheated oven for about 1 hour 10 minutes, or until an inserted wooden skewer comes out clean.

12.
Let the bread rest in the pan for 15-20 minutes. Remove from pan. Slice and serve.

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta

• 10 slices bacon

• 1 cup mayonnaise

• 3 tablespoons dry ranch salad dressing mix

• 1/4 teaspoon garlic powder

• 1/2 teaspoon garlic pepper

• 1/2 cup milk, or as needed

• 1 large tomato, chopped

• 1 (4.25 ounce) can sliced black olives

• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Burst of Lemon Muffins

From Taste of Home Recipes

12 Servings Prep: 15 min. Bake: 20 min.

Ingredients

· 1-3/4 cups all-purpose flour

· 3/4 cup sugar

· 1 teaspoon baking powder

· 3/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 cup (8 ounces) lemon or vanilla yogurt

· 1 egg

· 1/3 cup butter, melted

· 1 to 2 tablespoons grated lemon peel

· 1 tablespoon lemon juice

· 1/2 cup flaked coconut

· TOPPING:

· 1/3 cup lemon juice

· 1/4 cup sugar

· 1/4 cup flaked coconut, toasted

Directions

· In a large bowl, combine the flour, sugar, baking powder, baking soda

· and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel

· and lemon juice until smooth; stir into dry ingredients just until

· moistened. Fold in the coconut.

·

· Fill greased muffin cups two-thirds full. Bake at 400° for 18-22

· minutes or until golden brown and toothpick inserted near the center

· comes out clean. Cool for 5 minutes before removing from pan to a

· wire rack.

·

· In a saucepan, combine the lemon juice and sugar; cook and stir over

· medium heat until sugar is dissolved. Stir in coconut. Using a

· toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture

· over muffins. Serve warm or cool to room temperature. Yield: 1

· dozen.

Easy Pierogi Casserole

Another easy recipe from Kraft Foods.  I will make it the next time I have family over.

What You Need

9 lasagna noodles, uncooked

4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.

 

Basic Cookie Dough

A terrific all purpose dough that can be turned into a variety of cookies, rolled, dropped and shaped.

• 3 &  1/3  cups all purpose flour
  
• 1/2 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1 cup unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 1/2 cup packed dark brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla

1. Sift flour, baking powder and salt onto wax paper.
   
2. Combine butter, sugar, and brown sugar and beat with a mixer until well combined.  Beat in eggs and vanilla.  Gradually add flour mixture and beat until evenly blended.  Dough can be wrapped in plastic wrap and refrigerated up to 3 days.  Makes about 4 cups dough.

Peanut cookies:

• 2 cups Basic Cookie Dough
  
• 1 egg white
  
• 1 cup honey roasted peanuts finely chopped.

1. Preheat oven to 375 degrees 
   
2. Shape dough into 32 balls.
   
3. Line cookie sheets with parchment paper or foil that you have sprayed lightly with pan spray.  Spread peanuts on waxed paper.   Working with a few balls at a time, roll in egg white and coat with peanuts.  Arrange 1 & 1/2 inches apart on cookie sheets.
   
4. Bake 10 minutes or until edges are golden.  Let cool on cookie sheet 3 minutes.  Transfer cookies to wire rack to cool completely.  Makes 32 cookies.

Salted Peanut Chews

My daughter makes this recipe quite often.  I finally asked for the recipe.  She said she found the recipe on the back of a cake mix box. 

BASE:

• 1 packaged yellow cake mix
• 1/3 cup of butter or margarine (softened)
• 1 egg
• 3 cups miniature marshmallows

TOPPING:

• 2/3 cup corn syrup
• 1/4 cup butter or margarine
• 2 teaspoons vanilla
• 1 10 ounce bag of peanut butter chips
• 2 cups crisp rice cereal
• 2 cups salted peanuts

Have oven preheated to 350 degrees.

1. Combine cake mix, 1/3 cup butter or margarine and egg.  Beat at low speed until crumbly.  Bake for 12 – 18 minutes until light golden brown.
2. Remove from oven, sprinkle with marshmallows.  Return to oven for a minute or two till marshmallows puff.  Let cool while preparing topping.
3. In large saucepan combine all topping ingredients except cereal and peanuts.  Heat until chips are melted and mixture is smooth, stirring constantly.  Remove from heat, stir in cereal and peanuts.  Immediately spoon warm topping over the marshmallows, spreading to cover.  Refrigerate 1 hour until firm.  Makes 48 bars.

Cheesy Pasta Bake

I have new recipes sent to me automatically from Kraft.  I love Kraft Foods.  The big Kraft Foods factory where many of their items are made was located not far from my old home in Champaign IL.

I will be trying this soon.  For now I am sharing this Kraft recipe with you all.

What You Need

4 cups penne pasta, uncooked

1 lb. lean ground beef

2 cups sliced fresh mushrooms

1 onion, chopped

1 jar (24 oz.) spaghetti sauce

3 Tbsp. OSCAR MAYER Real Bacon Bits

1 tsp. Italian seasoning

1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Make It

HEAT oven 375°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.

DRAIN pasta. Add to sauce; mix well. Pour into 13x9-inch baking dish sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.

Substitute

Prepare using KRAFT Finely Shredded Triple Cheddar Cheese.

Substitute

Prepare using OSCAR MAYER Bacon Pieces or chopped OSCAR MAYER Fully Cooked Bacon.