I am nuts about coconut cream pie; pun intended. This looks ridiculously easy although I will be honest, it's going to be at least until this current heat wave ends before I try it. 95-100 degrees for a couple of days running is too warm to run the oven. It's crust-less; does that count for fewer carbs?
1 C. white sugar
2 tbsp. all purpose flour
1/4 tsp. salt
6 tbsp. butter, melted
1 tsp. vanilla
3 eggs
1 12oz. can evaporated milk
1 C. shredded coconut
Preheat oven to 325 degrees. Generously grease and flour a 9 inch pie pan.
In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk, followed by coconut. Pour mixture into pie plate.
Bake in preheated oven for 35 to 40 minutes. Chill before serving.
Sunday, July 15, 2012
Quick and Easy Eggs Benedict
Chris loves Eggs Benedict. This seems like an easiest enough recipe. Guess I should give it a try and we'll see how it goes.
4 slices Canadian bacon
1 tsp. white vinegar
4 eggs
1 C. butter
3 egg yolks
1 tbsp. heavy cream
1 dash ground cayenne pepper
1/2 tsp. salt
1 tbsp. lemon juice
4 English muffins, split and toasted
In a skillet over medium high heat, fry the Canadian bacon on each side until evenly browned.
Fill a large saucepan with about 3 inches of water, and bring to a simmer. Pour in the vinegar. Carefull break the 4 eggs into the water and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter brown.
In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend the lemon juice using the same method, then the remaining butter.
Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with cream sauce, and serve at once.
4 slices Canadian bacon
1 tsp. white vinegar
4 eggs
1 C. butter
3 egg yolks
1 tbsp. heavy cream
1 dash ground cayenne pepper
1/2 tsp. salt
1 tbsp. lemon juice
4 English muffins, split and toasted
In a skillet over medium high heat, fry the Canadian bacon on each side until evenly browned.
Fill a large saucepan with about 3 inches of water, and bring to a simmer. Pour in the vinegar. Carefull break the 4 eggs into the water and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter brown.
In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend the lemon juice using the same method, then the remaining butter.
Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with cream sauce, and serve at once.
Strawberry Sorbet
I made some fantastic sorbet today. You know how sometimes you get a taste for something. I was on my way to Caputo's this morning and all of a sudden I had a taste for sorbet. I bought an ice cream maker a couple of years ago and I haven't had a ton of success with it but I decided to try again. Strawberries were 99 cents a pound. I figured if I failed miserably, it wouldn't be an expensive failure. I doubled the recipe today and only had 4 tbsp. lemon juice so I subbed key lime juice for the other 2 tbsp.
1lb. ripe strawberries hulled and chopped
1/2 C. white sugar
1 pinch salt
1 1/2 tsp. cornstarch
1 1/2 tsp. cold water
3 tbsp. lemon juice
Directions
1. Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
2. Freeze in ice cream maker according to manufacturer's instructions.
This is what it looked like before I froze it.
This is the finished product and it was YUMMY!
Herb Happy Garlic Bread
Goat cheese on garlic bread?? Don't mind if I do. In my world, goat cheese is good on everything. This is also worth a try while my herbs are flourishing in the yard.
1/2 C. butter, softened
1/4 C. grated Romano cheese
2 tbsp. minced fresh basil or 2 tsp. dried basil
1 tbsp. minced fresh parsley
3 garlic cloves, minced
1 French bread baguette
4 oz. crumbled goat cheese
In a small bowl, mix the first five ingredients until blended. Cut baguette crosswise in half; cut each piece lengthwise in half. Spread cut sides with butter mixture. Place on ungreased baking sheet.
Bake, uncovered at 425 degrees for 7-9 minutes or until lightly toasted. Sprinkle with goat cheese; bake 1-2 minutes longer or until goat cheese is softened. Cut into slices
1/2 C. butter, softened
1/4 C. grated Romano cheese
2 tbsp. minced fresh basil or 2 tsp. dried basil
1 tbsp. minced fresh parsley
3 garlic cloves, minced
1 French bread baguette
4 oz. crumbled goat cheese
In a small bowl, mix the first five ingredients until blended. Cut baguette crosswise in half; cut each piece lengthwise in half. Spread cut sides with butter mixture. Place on ungreased baking sheet.
Bake, uncovered at 425 degrees for 7-9 minutes or until lightly toasted. Sprinkle with goat cheese; bake 1-2 minutes longer or until goat cheese is softened. Cut into slices
Baked Reuben Dip
This recipe made my mouth water when I was reading through it. Ry Krisp crackers or mini rye bread slices will be perfect with this dip. I will definitely wait for cooler weather though. This is a heavy dip for cool fall parties.
1 32oz. jar sauerkraut, rinsed and drained
10oz. sliced deli corned beef, chopped
2 C. shredded sharp cheddar cheese
2 C. Swiss cheese
1 C. mayonnaise
1/4 C. Russian dressing
1 tsp. caraway seeds, if desired
Rye crackers
In a large bowl, mix the first six ingredients; stir in caraway seeds if desired. Transfer to a greased 13x9 inch baking dish. Bake at 350 degrees for 25-30 minutes or until bubbly. Serve with crackers.
1 32oz. jar sauerkraut, rinsed and drained
10oz. sliced deli corned beef, chopped
2 C. shredded sharp cheddar cheese
2 C. Swiss cheese
1 C. mayonnaise
1/4 C. Russian dressing
1 tsp. caraway seeds, if desired
Rye crackers
In a large bowl, mix the first six ingredients; stir in caraway seeds if desired. Transfer to a greased 13x9 inch baking dish. Bake at 350 degrees for 25-30 minutes or until bubbly. Serve with crackers.
Easy Baking Mix
If you are like me, you love biscuits but you rarely make them because they are time consuming. But, what if you had a mix? Hmmm, I might try it. I am sure this isn't going to be good for my carb consumption.
Mix 9 cups all purpose flour, 1/4 C. baking powder, and 1 tbsp. salt. Cut in 2 C. shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place.
Cinnamon Sugar Scones
Mix 3 cups biscuit baking mix and 1/4 cup sugar. Whisk together 1/2 cup vanilla yogurt, 1/3 cup 2% milk, and 1 tbsp. vanilla extract; stir into dry ingredients just until moistened. Stir in 1 cup cinnamon chips or semi sweet chocolate chips. On a lightly floured surface, knead dough gently 10 times. Pat into a 9 inch circle, sprinkle with cinnamon sugar. Cut into 8 wedges; place on ungreased baking sheet. Bake at 375 degrees for 20-25 minutes or until golden brown.
Italian Biscuits
Mix 2 cups biscuit baking mix and 1 tsp. Italian seasoning; stir in 1/2 cup half and half just until moistened. On a lightly floured surface, knead dough gently 10 times. Roll out to 1/2 inch thickness; cut with 2 1/2 inch biscuit cutter. Place 2 inches apart on ungreased baking sheet. Bake at 425 degrees for 13-16 minutes or until golden brown.
Mix 9 cups all purpose flour, 1/4 C. baking powder, and 1 tbsp. salt. Cut in 2 C. shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place.
Cinnamon Sugar Scones
Mix 3 cups biscuit baking mix and 1/4 cup sugar. Whisk together 1/2 cup vanilla yogurt, 1/3 cup 2% milk, and 1 tbsp. vanilla extract; stir into dry ingredients just until moistened. Stir in 1 cup cinnamon chips or semi sweet chocolate chips. On a lightly floured surface, knead dough gently 10 times. Pat into a 9 inch circle, sprinkle with cinnamon sugar. Cut into 8 wedges; place on ungreased baking sheet. Bake at 375 degrees for 20-25 minutes or until golden brown.
Italian Biscuits
Mix 2 cups biscuit baking mix and 1 tsp. Italian seasoning; stir in 1/2 cup half and half just until moistened. On a lightly floured surface, knead dough gently 10 times. Roll out to 1/2 inch thickness; cut with 2 1/2 inch biscuit cutter. Place 2 inches apart on ungreased baking sheet. Bake at 425 degrees for 13-16 minutes or until golden brown.
Carolina Marinated Pork Tenderloin
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. I've had Carolina BBQ and Kansas City BBQ and some fantastic BBQ in other places but I always like trying new BBQ spins. Plus with the amount of pork roasts I have lying around at any given time, we can try dozens of different recipes!
1/4 C. molasses
2 tbsp. spicy brown mustard
1 tbsp. apple cider vinegar
1 pork tenderloin
In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Prepare grill for indirect heat. Drain and discard marinade. Using long handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork over indirect medium hot heat for 25 to 30 minutes or until a meat thermometer reads 160 degrees, turning occasionally. Let stand 5 minutes before serving.
If you have a larger roast, grill for approx. 20-25 minutes per pound; again meat thermometer should read 160 degrees.
6.29.14-> I made the above tenderloins today. My grill was at 450-500 degrees and I had the meat on the flame for 2 minutes per side, then moved the meat the cool side of the grill and covered the grill. I set the timer for 6 minutes at a time, turning the meat and checking the internal temperature until I got to 150-155 degrees. I then moved the meat to a foil pan, covered it and put it in the oven to rest and reach 160 degrees internal temperature.
1/4 C. molasses
2 tbsp. spicy brown mustard
1 tbsp. apple cider vinegar
1 pork tenderloin
In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Prepare grill for indirect heat. Drain and discard marinade. Using long handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork over indirect medium hot heat for 25 to 30 minutes or until a meat thermometer reads 160 degrees, turning occasionally. Let stand 5 minutes before serving.
If you have a larger roast, grill for approx. 20-25 minutes per pound; again meat thermometer should read 160 degrees.
6.29.14-> I made the above tenderloins today. My grill was at 450-500 degrees and I had the meat on the flame for 2 minutes per side, then moved the meat the cool side of the grill and covered the grill. I set the timer for 6 minutes at a time, turning the meat and checking the internal temperature until I got to 150-155 degrees. I then moved the meat to a foil pan, covered it and put it in the oven to rest and reach 160 degrees internal temperature.
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