Saturday, November 30, 2013

Coconut Cream Pie

1 C. White sugar
1/2 C. all purpose flour
1/4 tsp. salt
3 C milk 
4 egg yolks
3 Tbs. butter
1 1/2 tsp. vanilla
1 C flaked coconut
1 (9 inch) pie pastry, baked


In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat. Place a strainer over a clean mixing bowl; set aside. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours. Makes 8 servings.

Note: custard is delicious warm and can be served in custard bowl without pie pastry. 

Thursday, November 28, 2013

Cranberry Pineapple Sauce

  • Ingredients:
  • 1 (20 oz.) can crushed pineapple in juice
    2 c. sugar
    5 c. fresh or frozen cranberries
    1 tsp. ground cinnamon
    1/2 tsp. ground cloves
    1 tbsp. grated orange peel
  • Directions:
  • Wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Drain pineapple reserving juice in a 2 cup measure. Press to remove as much juice as possible. Add water to make 2 cups liquid.
    In a large saucepan, combine juice and sugar. Bring to a boil over high heat, stirring until sugar dissolves. Add drained pineapple, cranberries and remaining ingredients. Return to a boil; reduce heat to low. Cover; simmer until cranberries stop popping, about 15 minutes.
    Ladle hot sauce into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boiling water bath. Pints 15 minutes. Serve warm or cold with poultry, or use in Cranberry Nut Bread.

Refreshing Lemon Pie

1 can sweetened condensed milk
½ C lemon juice
1 TBS. grated lemon peel
2-3 drops yellow food coloring
1 carton frozen whipped topping
1 graham cracker or paked pie crust
Mint leaves and lemon peel strips (opt.)

In a mixing bowl combine milk, lemon juice, lemon peel, and food coloring (if desired). Mix until smooth. Mixture will thicken. Fold in whipped topping; fold in whipped topping; spoon into pie crust. Chill until ready to serve.  If desired, garnish with mint leaves and lemon peel strips. Refrigerate leftovers. Yield 6-8 servings.