Monday, May 17, 2021

Coconut Cream Pie with Coconut Crust

I was lucky to set up a tea before all the rain came down upon us for the next days.  Bigelow's Toasted Coconut tea is perfect with this pie.


My dear Dad gave me this beautiful Goebel statue of the Blessed Mother and baby Jesus years ago.  My youngest daughter-in-law gave me the beautiful hydrangeas, and they have tiny blue centers. 

This lily of the valley teacup is a favorite of mine that was given to me from a teacup exchange.  The vintage look of it appeals to me. 

Ooooh this pie is so fabulous.  My sister sent this cute teacup light.  I keep it on all the time in my kitchen. 

My oak leaf hydrangea is thriving in my backyard.  The leaves and the flowers are gigantic. 

My youngest son and DIL gave me this new bird feeder with bird seed that is disliked by squirrels. It came from Wild Birds Unlimited and is Safflower Seeds.  Mama cardinal is enjoying a meal!

Caiden, my grandson, turned 16, and my daughter and I took him to lunch to celebrate and he drove us, after receiving his license.  

Yield: 8
Author: Kitty, but adapted from Cook's Country
Coconut Cream Pie with Coconut Crust

Coconut Cream Pie with Coconut Crust

I wrote down this recipe from a Cook's Country video, and it is sooooo good!


  • Crust
  • 2 cups vanilla wafers
  • 1/2 cup coconut
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • 1/4 teaspoon salt (I omitted)
  • 4 tablespoons unsalted butter (I used salted), melted
  • Custard
  • 3 cups whole milk (divided)
  • 5 egg yolks
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup coconut
  • 1/2 teaspoon vanilla (I used vanilla bean paste)
  • Whipped Cream Topping
  • 1 and 1/2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • Garnish
  • 1/4 cup of toasted coconut (toast in a skillet for a few minutes or put on a paper plate and microwave at 30 second intervals, until toasted.


  • Coconut Crust
  • Whisk the vanilla wafers, coconut, sugar, flour and salt (if using), in a food processor for 30 seconds. Add the melted butter and process for a few seconds. 
  • Press into a 9" pie pan.  Bake at 325 degrees for 18-22 minutes and then cool, and set aside.
  • Custard
  • Put 1/4 cup of the 3 cups of milk into a bowl.  Add the egg yolks, cornstarch, and salt, and whisk together until smooth.
  • Put the rest of the milk (2 and 3/4 cups) in a saucepan with the 1/2 sugar.  Whisk together and heat until it comes to a simmer. 
  • Add 1/2 of this heated milk mixture to the egg mixture, and then add back to the saucepan.  Whisk and cook until thick . 
  • Take off the heat and then add the 1/2 cup coconut, and the vanilla and stir.
  • Pour this mixture into the cooled pie crust and smooth and cool.  Cover with piece of plastic wrap right on top.  Refrigerate for 3 hours.
  • Whipped Cream Topping
  • Put the heavy cream, sugar and vanilla in a mixing bowl and beat on low speed for 1 minute and then on high for 1-3 minutes until stiff peaks form.
  • Remove the plastic from the pie. and cover the pie with the whipped cream. Sprinkle on the toasted coconut. 
Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party
Meal Plan Monday

Monday, May 10, 2021

Sourdough Cinnamon Crumb Coffee Cake

Let's have some tea on the patio and a piece of Sourdough Coffee Cake.  We can sit and chat and listen to the sound of my waterfall.  

I'm using my stackable teacup and teapot set that my neighbor gave me. I love brown transferware. Isn't the birdie knob so cute?

Aren't these salmon colored carnations different?  

Real birdies, especially bluejays and cardinals, and sometimes finches like to take a sip and dip in the waterfall.  My patio is my favorite "room"!

Yield: 1-9-13" pan
Author: Kitty, but adapted from King Arthur Baking
Sourdough Coffee Cake

Sourdough Coffee Cake

This is another recipe to try with sourdough starter, and was supposed to be baked in a 9" square pan, but I changed to a 9x13" because there is so much crumb topping, and it was still plenty!


  • Crumb Topping:
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 12 tablespoons unsalted butter, melted
  • Batter:
  • 8 tablespoons  unsalted butter, at room temperature, at least 65°F
  • 1 cup  granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla
  • 1 and 1/2 cups sourdough starter, unfed/discard (I increased the amount)
  • 2 cups flour
  • 1 tablespoon potato flour or 2 tablespoons instant mashed potato flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk, at room temperature
  • 3/4 cup of cinnamon chips (my addition)
  • confectioners' sugar, optional


  1. Preheat the oven to 350°F. Grease a 9" x 13" pan.
  2. To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture. Set aside while you make the batter.
  3. To make the batter: In a large mixing bowl, beat the butter and sugar until well combined. Add the eggs, vanilla, and starter, mixing until smooth and scraping the bowl's sides and bottom as you go.
  4. In a medium bowl, whisk together the all-purpose flour, potato flour, baking soda, salt, and baking powder. Add to the butter/starter mixture, stirring until evenly combined. Add the milk and the cinnamon chips and mix until smooth.
  5. Spread the batter in the prepared pan. Sprinkle the crumb mixture evenly over the top.
  6. Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan. Remove it from the oven and cool on a rack; dust the top with confectioners' sugar.
  7. Store the cake, the pan covered with plastic, at room temperature for several days; freeze for longer storage.
Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing with:

Love Your Creativity Link Party
Meal Plan Monday

Monday, May 3, 2021

Heavenly Macaroons for Mother's Day

I'm remembering my Mom with one of her favorite treats!  Oh, how she loved macaroons.  I'm also having some Bigelow Toasted Coconut Tea to sip with them.  My mom embroidered this beautiful cloth, and it's a favorite of mine.  I picked some dianthus from my yard, along with some bacopa.  Happy Mother's Day to all women who care for and love others, whether they be people of all ages or pets. 

This is the fifth trio that I'm sharing from my Great Aunt Kitty.  I thought that it looked pretty on the tablecloth.

A lot of love went into all this stitching.  I guess my Mom gave these treasures to me, because she knew that I'd take care of them.

My Mom gave me this teapot, too.  I'm thinking that she probably bought it at a thrift store because she loved looking for bargains.  

My Mom loved these cookies, and they are so easy!

Here's a picture of my beautiful Mom on my wedding day.  She made her outfit. It was a sleeveless dress with a matching coat.   Isn't it pretty?


Cissy made her Confirmation on May 1st.  Her sponsor was her brother, Riley, to the left of her. 

Yield: 24-36 depending on size
Author: Kitty
Heavenly Macaroons

Heavenly Macaroons

My beloved mom loved macaroons and these indeed are heavenly. I wish I could share some with my mom right now.


  • 2/3 cup all-purpose flour
  • 1- 14 oz pkg of sweetened coconut
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 teaspoons almond extract 
  • melted semi-sweet chocolate chips (optional) if you'd like to dip the bottoms of the macaroon after they are baked
  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil.


  1. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla and almond extracts, and using your hands, or a wooden spoon, mix until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  2. Bake for 15-18  minutes in the preheated oven, until coconut is toasted.
  3. Cool on wire racks, and if desired, dip the bottoms of the macaroons in melted chocolate.
Created using The Recipes Generator

Thank you for your visit! xo

I am sharing this with:

Love Your Creativity Link Party
Meal Plan Monday
Full Plate Thursday at Miz Helen's Country Cottage

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