Coconut Haupia Cream Pie

This is a bit involved but well worth the time. You can save some time by using either a regular pastry crust or graham cracker (you can even use premade) and still have a great pie. I think the crust from this pie could also work really well, and it's quite a bit easier.

Crust

1 cup unsalted butter

2 tsp vanilla

1 egg

2 1/2 cups flour

1/2 tsp salt

1/4 cup melted butter

Haupia Pudding

6 oz coconut milk

1/2 cup sugar

1 cup milk

1/4 cup cornstarch

Coconut Bavarian Cream

1 rounded T unflavored geletin

3 T water

1 1/2 cups whipping cream

1 1/2 cups milk

6 egg yolks

1/2 cup sugar

1/2 cup shredded unsweetened coconut (toasted if you like)

To make the crust:

preheat oven to 350

Mix butter and vanilla together, add egg, flour, salt and mix together. Place dough on a greased baking sheet and bake 15 - 20 min. Let cool, refrigerate 1 hour. Crumble 2 cups of cookie, add melted butter and mix by hand. Press half of the mixture into the bottom of a pie plate and the rest up the sides. Bake another 15 - 20 minutes.

Make the pudding next:

In a saucepan combine coconut milk, sugar and 1/2 cup milk bring to a slow boil. In a bowl mix together the remaining 1/2 cup milk, and the cornstarch. Mix until there are no lumps, then slowly add to the hot mixture stirring constantly till thick. Remove from stove and pour into the pie crust. Refrigerate until cold and set.

To make the cream:

Soften geletin with the water in a small bowl, set aside. Whip the whipping cream and set aside. Combine milk, egg yolks and sugar in a stainless steel or glass bowl and set over a double boiler. Cook until the mixture coats a spoon and you can run a finger through it and a line remains. Remove from heat and add the set geletin; mix well. Set hot bowl over an ice bath and stir until it cools and starts to thicken. Fold the whipping cream in, in 2 parts. Add coconut and fold in. Layer this on top of the pudding in the pie plate and chill 2 more hours.

Lighter Cole Slaw

I don't know that there is anything really unique about this coleslaw recipe that I came up with, but it's a great alternative to the regular old slaw recipe. It's still sweet and tangy like the original, but it's lighter and it can be outside without worrying about it being in the heat.

1/2 cup white balsamic vinegar (you could use apple cider vinegar too)

1/2 cup oil (I used canola)

about 2.5 tablespoons sugar

pepper to taste and salt if you like

about 1 tablespoon poppy seeds

1 bag shredded cabbage and carrots

whisk together the top ingredients and pour over the cabbage and carrots. Mix well.

*if you like more tang you can up the vinegar and canola to 1/3 cups

Mock Champagne Punch

My parents were looking for a punch recipe that wasn't red (since they just got new carpet) for a graduation party they were hosting! I found this recipe for them and it was a huge hit. This punch can also be put into a champagne fountain.

Ingredients

2 cups simple syrup, chilled

1 (32 fluid ounce) bottle raspberry flavored carbonated water, chilled

1 (64 fluid ounce) bottle white grape juice, chilled

2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled

Directions

1. In a large punch bowl, mix together simple syrup, carbonated water, white grape juice and lemon-lime soda.

Makes 60 servings

Ice Cream Crunch

This is our favorite summer time dessert. If you make it at least a day in advance and it has a chance to freeze hard- you can slice it into "ice cream bars." We usually enjoy it the evening of the day we prepare it and just use a fork to eat it. We almost always double the recipe and make it in a sheet cake pan.

1/2 cup butter, cubed

1/2 cup brown sugar

3 cups crisp rice cereal

2 cups flaked coconut

1 cup chopped nuts (I use pecans)

1/2 gallon vanilla ice cream, softened

In a 3qt saucepan cook the butter and brown sugar until the sugar dissolves.

Mix the cereal, coconut and nuts. Add the caramel mixture and stir until well mixed. Press half of the cereal mixture into a greased 9x13 pan. Spread the softened ice cream over the cereal mixture. Top with the remaining cereal mix. Freeze until firm.

Curried Cauliflower Soup

A few weeks ago I went to a great restaurant in town. They had an amazing Curries Broccoli soup, so as soon as I came home I had to find a recipe that was similar. And yes I know this is cauliflower, not broccoli, however I had all of the ingredients on hand so I made this and boy am I glad. So first here's the actual recipe I found, then I'll tell you all what I added and did different!

Ingredients

• 1 head cauliflower, cut into florets
• 1 onion, cut into chunks
• 3 cloves garlic, halved
• 5 cups vegetable stock
• 1 (14 ounce) can coconut milk
• 1 tablespoon curry paste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
2. Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

* I use Patak's curry paste, since I don't like the flavor of Thai curry paste. I find it at Cost Plus World Market.

Okay so now for my changes, lol. A while ago I posted my Coconut Curry Chicken which is really similar, so I kind of merged the two.

1) I steamed the cauliflower and the onion instead of roasted. A friend roasted hers and said it didn't add any extra flavor so it's up to you. Once it was done I blended it in the blender with the broth will it was smooth.

2) I marinated chicken in the curry paste like in the chicken recipe, then I sauteed it in the soup pot till done.

3) Next I poured the rest of the ingredients into the soup pot, including the pureed cauliflower and onions, and stirred. Then I also added matchstick carrots to the mix., and simmer it all.

It was so similar to the flavor and texture of the soup I had that I think next time I make it I'll also add finely chopped broccoli with the carrots.

Banana Dessert

Crust:

1/2 cup butter

1 cup flour

1/2 cup chopped nuts

Pat into the bottom of a 9 x 13 pan and bake at 350 degrees for 20 minutes. Cool completely.

Second layer:

1- 8oz package, cream cheese

1 cup powdered sugar

1/2 container Cool Whip (12oz)

Mix thoroughly. Spread gently over crust.

Third layer:

1 small package instant vanilla pudding

1 small package instant banana pudding

2 cups cold milk

Whip until thick. Pour over second layer.

Fourth layer:

3 large bananas, sliced over the top of the pudding layer.

Fifth layer:

Gently spread cool whip over the top of the dessert. Refrigerate until serving.

Butter Cookies

These are our favorite cut out cookies! They're rich and border on the edge of being crisp- instead of soft. We love the flavor and they don't puff up while baking so your designs stay put through baking.

1 cup butter, softened

1/2 cup sugar

1 egg, unbeaten

1 tsp vanilla

3 cups flour

1/2 tsp baking powder

Cream the butter and sugar. Beat in the egg and vanilla. Gradually add the flour and baking powder. Chill until firm. Roll out, cut, and bake at 350 degrees until the edges start to brown (I'm thinking 10-12 minutes, but my directions just say, "until they start to brown")

Salad Dressing

I just snagged this off a friend's facebook post. It sounds so good that I wanted to make sure it was included here.

‎1/4 cup olive oil. 2 T maple syrup. 2 T lemon juice. 1 t dijon mustard. 1/2 t cumin. 1/4 t salt. 1/4 t red pepper. Dash of nutmeg. Throw in some toasted pecans if you have them. Just the right amount of spicy and sweet.

She recommended putting it on spinach salad with cranberries.

Baked Parmesan Cottage Potatoes

Janet, here's the potatoes I was telling you about.

Baked Parmesan Cottage Potatoes

3 tablespoons margarine or butter

3 medium potatoes, thinly sliced

1 small onion, thinly sliced and separated into rings

1/4 cup parmesan

garlic and pepper to taste

In a greased 9x13 inch pan arrange potatoes and onion in an even layer. Melt margarine, drizzle over the potatoes and onions. Mix your seasonings and parmesan. Sprinkle over the potatoes.

Bake in at 450 degrees, for about 25 minutes or till browned.

Peach Cobbler

I've been loving all of the fresh peaches on sale to make this lately, however you could really use any of your favorite fruits. The first time we didn't have quite enough peaches so I added a few pears into the mix, Yum!

Peach Cobbler

1 c. brown sugar
4 tsp. cornstarch
6 c. sliced fresh peaches

dash of lemon juice

Cinnamon, cloves and ginger to taste

1/2 c. - 1 cup milk (less milk makes it more like dumplings, more gives it a more cakey top)
1 tbsp. sugar
2 c. Bisquick
1 tsp. lemon rind

Combine brown sugar and cornstarch in saucepan. Add peaches and spices, toss to coat. Add a dash of lemon juice, stir. Cook over low heat, stirring constantly, until boiling and thick. Reduce heat and cook 2 minutes longer. Set aside.

Combine Bisquick, sugar, lemon rind. Add milk. Stir with fork until moistened. Return peaches to a boil. Pour into 2-quart oblong baking dish. Drop batter on top. Bake at 400 degrees for 20 to 25 minutes. Serve with sauce.

Pasta Primavera

1/2 pound Basque Chorizo (or other flavorful sausage)
1 large onion, chopped
1 bell pepper, chopped
2 carrots, diced
3 stalks celery, sliced
3 cloves garlic, minced
2 cups zucchini, chopped

4-6 cups fresh tomatoes, chopped (I used 3 small Early Girls, 1 lg. Mortgage Lifter, 8 Juliettes (large variety of grape tomato), and 10 yellow cherry tomatoes. Variety improves the sauce.

Salt
Pepper
Italian Seasoning
lemon juice (just a splash)
Pasta of your choice

Saute the chorizo with onions, celery, garlic, pepper, and carrots (until translucent). Add zucchini and tomatoes and season to taste. Simmer for about half an hour. Prepare pasta according to package directions. We use about a pound of dry pasta- either spaghetti or bowtie. Add the cooked pasta to the vegetables. We serve this dish with cheese sprinkled over the individual servings. Add a salad and some fresh bread and this makes a lovely summer dinner!

Crock pot Sweet Potatoes with the leftovers in Sweet Potato Waffles

These were so good!  I had made this crockpot sweet potato recipe yesterday to have with our grilled chicken, and then tonight I made the waffles with some of the leftovers that I mashed.

Orange Spiced Sweet Potatoes

2 pounds sweet potatoes, peeled and diced

1/2 cup packed brown sugar

1/2 cup butter cut into small pieces

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon grated orange peel

Juice of 1 medium orange

1/4 teaspoon salt

1 teaspoon vanilla

chopped pecans (optional)

Place all ingredients on the crockpot (except pecans), and stir.  Cover and cook on LOW 4 hours or HIGH 2 hours.  Sprinkle with pecans before serving if desired.

Sweet Potato Waffles

Dry ingredients

• 1 1/2 cup flour
• 1/4 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp cinnamon

Wet ingredients

• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup mashed baked sweet potatoes
• 4 Tbsp unsalted butter, melted
• 3 large eggs, at room temperature

Optional

• 1/3 cup finely chopped pecans

Preparation:

1. Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
2. Combine all of the dry ingredients in a large bowl and whisk them until well combined.
3. Separate the egg yolks from the whites, reserving both.
4. In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
5. In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
7. Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
8. The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.

Notes:

• Sweet potatoes should be baked for 1 hour at 400 degrees. I do this a day in advance.

Holiday favorites

This is my brothers favorite thing at the holidays!

Aaron's Christmas Cookies

2 cups Captain Krunch

2 cups Rice Krispies

2 cups colored mini marshmellows

1 8oz jar roasted peanuts

1 1/2 lb almond bark

Melt almond bark and pour over all the other ingredients, mix well.  Drop by spoonfuls onto wax paper.  Let set up.  Enjoy!

My comfort food

My comfort foods are pretty basic.  I love Chicken and dumplings, Beef Stroganoff, and my Mom's bread pudding.  I also love the hot artichoke dip that I've posted before, mostly because it reminds me of the holidays and parties, when you could always smell it cooking in the quiet right before everyone arrived.

Bread Pudding

4 cups milk

2 cups fresh bread cubes, packed

1 1/4 cup sugar

4 eggs, beaten

1 teaspoon nutmeg

Preheat oven to 325-350.  Scald milk; add bread cubes and sugar.  Allow to stand 5 minutes.  Slowly pour mixture into bowl of beaten eggs, stirring constantly.  Add vanilla.  Place mixture into a well buttered 2 quart casserole and sprinkle with nutmeg.  Bake with casserole in a pan of hot water for 1 hour, or until knife comes out clean.

We serve hot with a little milk or cream poured over it.

Comfort Food

Octamom posted about comfort food this morning. It made me think about whether or not I'd ever posted my absolute favorite, amazing, birthday requested meal on our blog. After a quick scan of previous entries I did not find our recipe for Swiss Steak.
When I was young I used to spend every summer in Idaho with my grandparents (we lived in Las Cruces, New Mexico at the time). Grandma was the best cook ever and she made so many wonderful dishes that utilized the homegrown tomatoes and peppers from Grandpa's garden (a small one acre patch that was divided between the east and west sides of their house). This recipe is very simple and easy.

Here is Grandma Canfield's recipe for Swiss Steak.

2 pounds cube steak
2 quart jars of stewed tomatoes
1 large sweet onion, sliced thin
2 large bell peppers, sliced thin
flour
salt
pepper

Dredge the cube steak in flour and brown in oil. Season with salt and pepper to taste. Smother the browned steaks with the tomatoes, onion, and peppers. Cover and simmer for about an hour our until the steaks are tender.

We always serve Swiss Steak with pan browned potatoes (I'm not sure why they're called that). You begin with several moderate sized potatoes (not tiny, not quite baking size either). Cut the potatoes in half lengthwise. Use a sharp knife to score the top of the potatoes with a diamond pattern. Brush the cut side of the potatoes with butter or oil and place them in a buttered or oiled pan cut side up. Sprinkle with kosher salt. Bake for about 40 minutes or until the potatoes are tender.

Steamed green beans with sweet onion slices are the preferred vegetable side dish to serve with the steaks. Peach cobbler usually rounds off the meal (we freeze sliced peaches when they are in season so that we have plenty to use throughout the rest of the year).

Wedding Pasta Salads

When my Husband and I got married my parents did the catering, these were the salads that we used.  At least the sauce for the curry salad.  Now they are catering a friends daughters wedding and I thought I'd post these while I was thinking of them.  I absolutely love these salads during the summer!

Chicken Pasta Salad

1 lb rotini, cooked

2 cups cooked chicken or turkey

2 large cans chunky pineapple

2 cups celery

3/4 cup chopped green onions

2 cups seedless grapes

slivered almonds, green pepper and salt & pepper to taste

Dressing:

1 cup mayonnaise (I only use Miracle Whip)

3 Tbs lime juice

1/2 tsp curry

Mix all ingredients together in a large bowl.  Stir in dressing.  Chill 3-4 hours.  Add nuts just before serving.

*optional dressing :  lemon juice and mayonnaise

Mostaccioli Salad

1 lb bag mostaccioli noodles  (cooked and drained)

Add to noodles:

2 med. Sliced cucumbers

1 med. Sliced onion

Dressing:

1 ½ C oil

1 ½ C sugar

1 ½ C vinegar

1 T onion flakes

2 tsp prepared mustard

1 tsp salt

1 ½ tsp pepper

1 tsp garlic powder

1 T parsley

Mix dressing and pour over noodles, onion and cucumbers. Let chill overnight and stir often. Takes on more flavor as it sets. It is still good after 2 to 3 days. Makes a lot!

Raspberry Cake

1 package white cake mix
1 (3 oz) package raspberry gelatin
1 (10 oz) package frozen raspberries, thawed
4 eggs
1/2 cup vegetable oil
1/4 cup hot water

Frosting:

1 (12 oz) container whipped topping, thawed
1 (10 oz) package frozen raspberries, thawed

*I'm just reading my directions as I'm typing and they call for sweetened, frozen raspberries. I used plain old raspberries and we loved it.

In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil, and water. Beat until well blended. Pour into a greased 9*13 pan. Bake at 350 degrees for 35- 40 minutes or until a toothpick inserted near the center comes out clean.

For frosting, fold whipped topping into raspberries (I used real cream, whipped it and then fold the berries into the cream). Spread over the cake. Refrigerate for 2 hourse before serving. Store in the refrigerator.

Very Pink Strawberry Cake

This was my favorite cake as a child, in fact it came from a Strawberry Shortcake birthday card that I got one year.  But just a warning, it is very pink, and my parents remember this as being terribly sweet, which I think was from the icing.  On Janet's blog she talks about the cake she made for Jake's birthday and the frosting being whipped cream and frozen raspberries, you could probably do the same here just use the strawberry liquid or the other half of the strawberry package.

Very Pink Strawberry Cake

1 white cake mix

3 tbsp flour

1 (3oz) package strawberry gelatin

1 cup salad oil

4 eggs

1/2 cup cold water

1/2 small package frozen strawberries (thawed)

Mix cake mix, flour and gelatin.  Add oil. Beat in eggs.  Add water and strawberries.  Mix well.  Bake in two loaf pans greased and floured (we used round cake pans too) or 9x13 for 40 - 50 minutes at 350 degrees.

Very Pink Strawberry Icing

2 tbsp butter

2-3 tbsp strawberry liquid

1 cup powdered sugar

Melt butter, add strawberry liquid.  Mix in powdered sugar until spreading consistency.

Honey Oatmeal Wheat Bread

This is our family's favorite bread. It's simple to make, delicious, and with a yield of 3 loaves it's enough to last a couple days.

3 cups boiling water
1 1/2 cups oatmeal
3/4 cup warm water
3 pkgs. yeast (6 3/4 tsp)
1/2 cup honey or brown sugar (we always use honey)
1/3 cup canola oil
2 tsp salt
3-4 cups whole wheat flour (we use more like 5 cups)
4-5 cups bread flour (we just use enough to make a soft dough... don't even bother measuring)

1. Pour boiling water over oatmeal in large mixing bowl. Cool to lukewarm (or it will kill yeast).

2. Dissolve yeast in warm water. Let stand until foamy (or until oatmeal is lukewarm).

3. Add yeast to oatmeal mixture. Add honey and oil. Blend well. Add salt. Add whole wheat flour, stirring well after each addition. Gradually add bread flour, forming a soft dough. *

4. Turn out onto a floured surface and knead 5-10 minutes. Place dough in greased bowl and cover with a damp cloth. Let rise until double.

5. Punch down and form dough into 3 loaves. Let rise about 20 minutes.

6. Bake at 350 degrees for 30 minutes. Put on rack or board for cooling.

* I do steps 3 and 4 differently.

Add honey, oil, salt, and 3 cups whole wheat flour to oatmeal. This helps the oatmeal cool faster. Stir until well moistened. Add yeast mixture. Stir until yeast mixture is incorporated into dough. Add more wheat flour if desired. Stir until it begins to get stiff. Turn out onto well floured surface (several scoops of flour) and knead bread flour into dough until dough is no longer sticky and continue kneading until the dough is smooth and pliable.

I measure only the first 3 cups of wheat flour and only because I'm afraid the yeast mixture won't incorporate if the batter is any thicker than that.

Ezekiel Bread

Submitted to Taste of Home magazine by Roger Hawley in Valley Park, Missouri:

"If your Bible's handy, read Ezekiel 4:9 to find the inspiration for this recipe and it's title. This tender, chewy multigraing bread has a hint of sweetness."

3 pkg. active dry yeast (roughly 6 3/4 tsp)
5 cups warm water, divided
1 Tbsp plus 2/3 Cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 tsp salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 - 8 cups bread flour

Dissolve yeast in 3/4 cup warm water and add 1 Tbsp honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn dough to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into four loaves. Place in 9 x 5 x 3 inch loaf pans (greased). Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 degrees for 30 -35 minutes or until golden brown. Remove from pans to wire racks to cool.

*I'm assuming the use of human or cow excrement to generate the 350 degree temperature is optional.