Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.

Here is a link to Dorothy's Pie Crust. 

• 1 baked 9 inch pie shell
• 3/4 cup sugar
• 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 6 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked unsweetened coconut
• 2 teaspoons vanilla extract
• 2 tablespoons butter

1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
8. Add the vanilla and the coconut and the butter and stir until combined.
9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
10. Chill the pie completely for a few hours and then dollop the whipped cream on.
11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.

Reuben Roll Ups

These reuben roll ups are simple to make and very tasty. You can use crescent rolls from a package or making them on the day you are baking buns and have dough available. These roll ups are good dipped in thousand island dressing. If you don't have the dressing in your fridge it's simple to prepare.
Adapted slightly from the recipe found here.

• 1 package, crescent rolls
• 1/2 cup thousand island dressing
• 8 slices corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and lightly squeezed dry

1. Unroll and divide crescent rolls.
2. On each roll spread 1 tablespoon of dressing, 1 slice of corned beef, 1/2 slice of cheese and 2 tablespoons sauerkraut.
3. Roll up like a butterhorn starting from the wide end.
4. Place on parchment lined baking sheet.
5. Bake in a 350º oven for 20 minutes or golden in color.
6. *Use any leftover thousand island dressing for dipping the roll ups in.

Homemade dressing:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 - 4 dashes of sriracha hot sauce
• 2 tablespoons hot dog relish

1. Whisk together ingredients until combined. 
2. Store in fridge until ready to use.
3. Yield: 8 roll ups

Meyer Lemon Loaf

The Meyer lemon (named after Frank Meyer in 1908) originated in China...and is a cross between a lemon and a mandarin orange. It is rounder and more orange than the typical lemon and somewhat sweeter.  It has become very popular in recent years after being featured by the likes of Martha Stewart.  Though it was previously mostly a backyard fruit...it is now being grown commercially on a wide scale in California.  I'm working my way through a basket of Meyer lemons over here...and enjoying them every which way.  Here's a moist and yummy lemon loaf.

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup buttermilk
• zest of 3 Meyer lemons
• 1/3 cup Meyer lemon juice *

1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
2. Cream butter and sugar with mixer until until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
5. In a small bowl, combine buttermilk, lemon juice and zest.
6. With mixer on low, add flour mixture and liquids alternately in three additions.
7. Beat just until smooth.
8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
10. Cool for about 15 minutes, before removing from pan.
11. Allow cake to cool completely on a rack before glazing.

*Zest the lemons before extracting juice.

Glaze:

• 2 cups icing sugar
• 3-4 tablespoons Meyer lemon juice

1. Stir icing sugar and lemon juice until smooth.  Glaze should be pourable but not too thin.
2. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.

Cream Puffs - Gluten Free

I love cream puffs and I have tried several gluten-free recipes and several tries of my own variations but they did not satisfy my taste buds -- until I tried them with this combination of flour. I left a plateful at my daughter's when she wasn't home and she called me in a panic after she tried one ... "Mom, are these gluten-free?"

Ingredients

• 1/2 cup boiling water
• 1/4 cup butter
• 1/2 cup pancake flour mix (find the recipe for the mix here - scroll down to pancake flour mix )
• 2 eggs
• 1/2 pkg of instant vanilla pudding (153 g size pkg) prepared according to pkg instructions
• whipping cream 1/2 cup - whipped separately and added to pudding- optional

1. Pour 1/2 cup water into a saucepan, add the butter and heat until butter melts and mixture returns to a boil
2. Turn down the heat, then add all at once the 1/2 cup flour and stir vigorously until mixture pulls together and away from the sides of the pot.
3. Remove from heat ... let sit for a minute or two.
4. One at a time add the eggs beating vigorously after each addition until batter is perfectly smooth.
5. Drop by teaspoon onto cookie sheet and bake at 375' for 25 minutes or until golden brown.
6. Remove to cake rake... and let cool.
7. Slice half-way open and fill with a teaspoon of prepared pudding
8. Drizzle melted chocolate over the tops.

Variation - Cheese Puffs

My granddaughter loves these made like Anneliese's with 1/4 cup grated cheese and 1/2 tsp dry mustard. Follow recipe as above and mix in the dry mustard and the grated cheese after you have added the eggs. (eat plain or with creamed meat filling)

Orange Glazed Chicken

This is a simple, economical and delicious family meal idea I got from my dear long time walking friend. I like to make it with chicken thighs and serve it with orange raisin rice on the side.

Ingredients:

• 10 -12 pieces of chicken
• 1 teaspoon salt
• pepper, garlic powder 
• 1/4 cup frozen orange juice concentrate (scooped out of the tin)
• 2 tablespoons butter
• 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger

Method:

1. Season chicken pieces with salt, pepper and garlic powder or preferred seasoning salt.
2. Bake on foil lined cookie sheet at 375° F for 40 minutes
3. In a small pot, bring orange juice, butter and ginger to boil. Spoon over chicken and bake another 20 minutes.

Orange rice
Add one tablespoon frozen orange juice concentrate per cup of water to rice. Add 3 - 4 tablespoons of raisins just before rice is done, so it plumps.

Tips
For extra flavor and tenderness, marinate the chicken in buttermilk or yogurt for a few hours. Drain, season and follow above method.
Have fresh ginger on hand in the freezer to finely grate when needed, then return to freezer.

Skillet Naan Bread

Naan is a leavened flatbread usually associated with Indian food.  We enjoyed the best of naan breads last year when we visited Kenya and spent some time at a resort on the Indian Ocean.  The bread was baked in a tandoor oven and served hot off the press.  I have tried several times since to make the flatbread at home, with varying degrees of success.  Here's a recipe and method that works well for me...baked in a cast iron pan on the stovetop. 

 Ingredients:

• 1 package active dry yeast
• 1 teaspoon sugar
• 1/2 cup water
• 1/4 cup olive oil (or vegetable oil)
• 1/3 cup plain yogurt
• 1 egg
• 2 1/2 cups flour
• 1 teaspoon salt

Method:

1. In a small bowl, add sugar and dry yeast to lukewarm water. Stir to dissolve; then let sit for about ten minutes.
2. Combine oil, yogurt and egg in mixing bowl.  Whisk together until smooth.
3. Once the yeast is frothy and doubled in size, add to liquids and stir.
4. Mix salt and one cup of flour.  Add to liquids and mix well.
5. Continue to add flour, 1/2 cup at a time until the dough can no longer be stirred with a spoon.
6. Turn onto a floured countertop and knead for several minutes, adding flour as necessary.
7. The dough should be smooth and not sticky.
8. Cover the dough and let rise in a warm place until doubled in bulk.
9. Then gently flatten the ball of dough and cut into eight pieces.
10. Form each piece into a ball.
11. Spray a large, heavy cast iron skillet with cooking oil and place over medium heat until sizzling hot. 
12. Roll out one ball of dough at a time to form a circle about 1/4" thick and 6" in diameter. 
13. Place the circle of dough on the hot skillet and watch the bubbles form.
14. Flip the dough over to cook the other side to a golden brown colour.
15. Brush with olive oil or melted butter and sprinkle with sea salt (or herb of your choice).
16. Continue until all 8 circles are cooked.
17. Serve hot off the press...just as they are.  Or serve together with Tzatziki Dip.

Tip ~ Roll each piece of dough out just before placing in the pan to produce the lightest, bubbliest naan bread.

Crown Jewel Cake

Years ago I found this recipe in the 'Canadian Kinette Cookery' cookbook. Our family loves this dessert and it is so pretty to serve.

• 1 85 gm (3 oz) package each of orange, cherry, and lime jello
• 3 cups boiling water
• 1 1/2 cups cold water
• 1 cup pineapple juice
• 1/4 cup sugar
• 1 package lemon jello (same size as above)
• 1/2 cup cold water
• 2 cups graham wafer crumbs
• 1/2 cup melted butter
• 2 envelopes Dream Whip

1. Prepare the first 3 packages of jello separately using 1 cup boiling water and 1/2 cup cold water for each. I pour the jello into loaf pans. Chill until firm and cut into cubes.
2. Combine pineapple juice and sugar, heat to boiling. Remove from heat and dissolve the lemon jello in it, add remaining cold water. Chill until syrupy (texture of a raw egg white)
3. Mix the graham wafer crumbs with melted butter. Press into an ungreased 9" by 11" pan, reserving 1/2 cup for garnish.
4. Prepare Dream Whip according to package and fold into syrupy lemon jello mixture. Gently mix in the jello cubes. Pour over the crumbs.
5. Sprinkle rest of graham wafer crumbs and chill for 8 hours.

Impossible French Apple Pie

As I explained last week when I posted Impossible Taco Pie....'impossible pies' are simply a combination of simple ingredients (usually including Bisquick) which are poured into a pie plate, and then form a magic crust during the baking process. Very easy. And delicious.  Today I am posting a sweet version of the impossible pie...and again I am using the biscuit mix recipe featured on this blog.

• 5-6 cups tart apples, peeled and sliced (such as Granny Smith)
• 2 eggs
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup 'biscuit mix' (or Bisquick)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 Tablespoon butter, softened

Streusel Topping:

• 1/2 cup biscuit mix (or Bisquick)
• 1/2 cup chopped pecans or walnuts
• 1/3 cup brown sugar
• 2 tablespoons butter

1. Place apple slices in greased 9-inch pie plate. 
2. Combine eggs, milk, sugar, baking mix, spices and softened butter in blender.  Blend until smooth...about 15 seconds. Pour over apple mixture in pie plate.
3. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.  
4. Bake at 350°F for 45 minutes or until knife inserted in center comes out clean.  
5. Serve warm with ice-cream or whipped cream.

Serves 8.  

And that is my 'throwback Thursday' contribution...a recipe from yesteryear!
 

Jambalaya

Jambalaya is a New Orleans classic. Rice infused with lots of wonderful spicy flavour. Crusty bread is all you need as a side with this dish. If you need more spice serve with hot sauce on the side.

• 2 links spicy sausages, cut into thin rounds 
• 3 boneless skinless chicken thighs, cut into small bite size pieces
• 1 dozen raw peeled and deveined prawns
• 1 cup chopped onion
• 1 cup chopped red or green pepper
• 1 cup chopped celery
• 3 garlic cloves, crushed
• 1 tablespoon vegetable oil
• 1 cup vegetable or chicken stock
• 1 28 ounce can fire roasted tomatoes, drain juice into a two cup measuring cup
• 2 cups white long grain rice
• 1 tablespoon creole spice, or to your spice tolerance
• 1/2 cup finely chopped green onions, for topping before serving

1. Place vegetable oil in a heavy dutch oven. 
2. Heat, and then add in the cut up sausages and chicken. Saute until well browned. Remove to a bowl.
3. Add vegetable to the dutch oven and saute, scraping up all the brown bits from the meat which will add nice flavour to your dish. If the vegetables stick or become dry add a small amount of the vegetable or chicken stock. 
4. Once vegetables are getting soft add the meat back into the pot. 
5. Add the drained tomatoes and the spice. Stir to combine.
6. Add stock to the tomato juice and add water to make 2 cups. Add this to the dutch oven. Stir well.
7. Stir rice into mixture.
8. Place lid on dutch oven and bake in 350ºF oven and bake for 20 minutes. 
9. Place thawed shrimp into pot and gentle mix in with a fork and quickly place lid back on. 
10. Bake another 15 minutes. Sprinkle with green onions and enjoy.

Sticky Toffee Pudding

We really enjoyed this dessert while traveling in Great Britain so duplicating it for special meals here on the other side of the Pond was a fun adventure for me. It's a warm dense cake with a caramelized sauce. There are many versions of Sticky Toffee Pudding and this is one that has been successful and good. Don't let the pudding confuse you. It's not like our creamy soft pudding. This "pudding" is cake like.

Sticky Toffee Pudding

Preheat oven to 350 degrees and grease a 9 x 13 inch pan

Pudding:

• 1/2 cup butter
• 2 cups confectioners sugar (powdered sugar)
• 2 eggs
• 3 cups flour
• 8 ounces dates (pitted and chopped into pieces)
• 1 teaspoon baking soda
• 2 cups boiling water

Sauce:

• 1 cup butter
• 2 - 3/4 cups brown sugar
• 2 cups whipping cream

You will need extra whipping cream to top off the cake with when ready to serve.

Directions:

For the pudding:

1. Cream butter and sugar.
2. Beat in eggs one at a time and incorporate completely.
3. Fold in flour.
4. Put the chopped dates in a separate bowl.
5. Pour the boiling water over the dates and add the soda to this mixture.
6. Give the water time to be absorbed into the dates.
7. When water is mostly absorbed add the flour mixture and blend well.
8. Pour the mixture into prepared pan.
9. Bake for 40 minutes. Time may vary slightly depending on your oven.

Sauce:

1. Mix all ingredients and bring to a boil over medium heat.
2. When cake comes out of the oven poke the top of the cake evenly with many holes. 
3. Pour half of the sauce over the top of the cake evenly. 
4. Allow Sauce to soak into cake.
5. When ready to serve cut cake into squares and place the squares on your dessert plates. 
6. Top with remaining sauce that is hot onto the warm cake. 
7. Top each serving with a dollop of whipped cream.