COCONUT CREAM PIE

COCONUT CREAM PIE

  • For The Crust
  • Two cups all – purpose flour, twice sifted
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • For the Filling
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 can coconut milk
  • 1/4 cup half and half cream
  • Four large eggs
  • Three tablespoons unsalted butter, cut into tablespoon sized pieces
  • One teaspoon vanilla extract
  • One cup sweetened shredded coconut
  • For the Topping
  • One cup heavy whipping cream
  • Two teaspoons granulated sugar
  • One teaspoon vanilla extract
  • 1/4 cup sweetened shredded coconut

Preheat oven to 425 degrees and set aside a nine-inch pie plate. Sift the flour twice, then whisk in the salt and create a well in the center. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add one or two tablespoons of milk...

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IRISH BROWN SODA BREAD

IRISH BROWN SODA BREAD

  • 2 cups ( eleven ounces) whole – wheat flour
  • 1 cup ( five ounces ) all – purpose flour
  • 1 cup wheat bran
  • 1/4 cup wheat germ
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking power
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk

Adjust the oven rack to the middle position and heat oven to 375 degrees. Lightly grease eight inch round cake pan. Whisk whole – wheat flour, all – purpose flour, wheat bran, what germ, sugar, baking power, baking soda and salt together in medium bowl. Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into six inch round ( surface will be craggy). Using serrated knife, cut 1/2 inch – deep cross about five inches long on top of loaf...

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MATZO ALBONDIGAS

MATZO ALBONDIGAS

  • Make fifteen golf ball- sized spheres
  • 3/4 cup matzo meal
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt 1/2 teaspoon garlic power
  • A pinch of nutmeg power
  • 2 tablespoons crusted pecans
  • 1 pound ground chicken or turkey
  • 1/2 cup minced parsley
  • 1 tablespoon minced garlic
  • 2 eggs, beaten
  • 4 tablespoons hot chicken soup broth ( recipe below)

Mix the dry ingredients in one bowl, and the parsley, garlic, meat and egg in another. Combine the contents of both bowls, and mix well. Refrigerate for at least five minutes. Form the batter into walnut-sized balls. Drop them in the chicken soup and simmer, covered, for about thirty minutes.

MOM”S CHICKEN SOUP

  • One baked chicken ( could be a store-bought rotisserie chicken if you are pressed for time )
  • Salt, garlic salt and pepper to season the c...
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CRUNCHY GRANOLA BARS

CRUNCHY GRANOLA BARS

  • 7 cups ( 21 ounces) old-fashioned rolled oats
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cup honey
  • 3/4 cup packed (5 1/4 ounces) light brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon ( optional )
  • 1 1/2 cups almonds, pecans, peanuts, or walnuts, chopped coarse.

Adjust oven rack to middle position and heat oven to 375 degrees. Toss oats, oil, and salt together in medium bowl. Spread mixture over rimmed baking sheet and toast, stirring often, until pale golden, twenty to twenty-five minutes. Mean while, line eighteen-by-thirteen inch rimmed baking sheet with aluminum foil and grease foil. Cook honey and sugar in small saucepan over medium heat, stirring frequently, until sugar is fully dissolved, about five minutes...

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PORTOBELLO POT ROAST

PORTOBELLO POT ROAST

  • 12 ounces baby yellow potatoes (cut in halved if large)
  • 8 4-inch portobello mushrooms,stemmed, and if desired, gills removed
  • 1 Vidalia onion, cut into 8 wedges
  • 12 ounces baby carrots with 1/2 -inch tops, scrubbed
  • 3 cloves garlic, sliced
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons extra virgin olive oil
  • Grated fresh horseradish

Preheat oven to 375 degrees. In a six quart dutch oven layer potatoes, mushrooms, onion, carrots, and garlic. Add white wine. Sprinkle with oregano. Drizzle with oil; sprinkle with one teaspoon of salt and 1/2 teaspoon of pepper. Bake, covered, fourth-five to sixty minutes or until the vegetables are tender, stirring once or twice. Transfer dutch oven to stove top...

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SAVORY BREAD PUDDING WITH TURKEY SAUSAGE AND KALE

SAVORY BREAD PUDDING WITH SAUSAGE AND KALE

  • 1 (18-to-20 inch) baguette, torn into 1 inch pieces (10 cups)
  • 1 pound kale, stemmed and chopped
  • 4 shallots, sliced thin
  • 2 garlic cloves, minced
  • 1 teaspoon extra-virgin olive oil
  • 3 cups heavy cream
  • 2 cups whole milk
  • 8 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 pound turkey sausage, casings removed
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh chives

Adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in even layer in 13-by-9 inch baking dish. Bake, stirring occasionally, until bread is crisp and browned, about twelve minutes; let cool for ten minutes. Reduce oven temperature to 400 degrees...

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EASY CHOCOLATE MOUSSE

EASY CHOCOLATE MOUSSE

  • 2 eggs
  • 1/4 cup granulated sugar
  • 2 1/2 cups cold heavy whipping cream, divided
  • 6 0unces semi-sweet chocolate (about 1 cup semi-sweet chips)

Beat eggs and granulated sugar with your mixer for about three minutes. Meanwhile heat one cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for two hours, until chilled, stirring occasionally...

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PIGS IN A BLANKET

PIGS IN A BLANKET

  • 1 tube ( 8 ounces ) refrigerated crescent rolls
  • 8 hot dogs
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Caraway seeds

Preheat oven to 375 degrees. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. Bake twelve to fifteen minutes or until golden brown. It an all- time- favorite snack. You can eat it plain. Or smother it in ketchup and/ or mustard, barbecue sauce, cheese, or whatever. No matter how you dress them, pigs in a blanket are good.Pigs in a blanket are also known as devils on horseback, kilted sausages and wiener winks. They are typically small in size and can be eaten in one or two bites...

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Mom’s Homemade Noodles

Mom’s Homemade Noodles

  • 6 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon baking power
  • 8 cups flour
  • 1/2 teaspoon yellow egg washed(optional)

Beaten the eggs until they are mixed up well. Add the salt, and baking power, and egg shell washed. Them start added the flour a little at a time. Mix until the dough start to get thick and you can handle it without it sticking to your hand. Turn out on and floured board, knead severed time. Form into an ball and divide the dough into four batches. Put flour down on the table and roll out with an rolling pin. The dough is about 1/8 inch thick, sprinkle with more flour, and roll the dough up in a long roll, like a jelly roll. It should be roll up kind of loose. Cut about 1/8 inch thick it just depend on how wide you like your noodles...

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GARLICKY SPAGHETTI WITH LEMON AND PINE NUTS

GARLICKY SPAGHETTI WITH LEMON AND PINE NUTS

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons plus 1/2 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 pound spaghetti
  • Salt and Pepper (to taste)
  • 2 teaspoons grated lemon zest plus 2 tablespoons juice
  • 1 cup chopped fresh basil
  • 1 ounce Parmesan, grated (1/2 cup), plus extra for serving
  • 1/2 cup pine nuts, toasted

Combine oil and 2 tablespoons garlic in 8 inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. Off heat, stir in pepper flakes; set aside. Bring 2 quarts water to boil in large pot. Add pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot...

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