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!

Ingredients

  • 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.

Instructions

  • 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. 
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Thank you for your visit!  xo


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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!

Ingredients

  • 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

Instructions

  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.
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Thank you for your visit!  xo



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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.

Ingredients

  • 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.

Instructions

  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.
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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


Monday, April 26, 2021

Blueberry Sourdough Muffins and Friendship


It's a beautiful day here in Texas and I'm serving blueberry muffins that I've made using my sourdough starter that I have kept going for the past 18 years. I have faithfully fed this starter that was given to me from my son Mike's, girlfriend's mom, who said that it was from the Civil War.  I've made and given countless loaves of bread from this starter.  My granddaughter, Harper, calls it "Nana Bread".  I eat it toasted every morning!    During the pandemic, I had mentioned to Susan, from Savoring Time In The Kitchen that I had a sourdough starter, and she asked if I would consider sending her some.  Susan lives far from me, and I had previously only shared my starter with those that I could hand it to.  I read the article that Susan had mentioned on King Arthur Arthur Flour's website, and found out how to spread my fed starter on parchment paper and let it dry for several days.  I was then able to break it up and package it, and mailed it to Susan.  I also sent Debbie, from  Mountain Breaths some of the starter .  You can read about Susan's results with the starter here, and Debbie's results with the starter here. They have kept it going since then, too.  King Arthur also has information on making your own starter on their website if you'd ever like to give it a try. 


I have to say that this luncheon cloth that my friend Joy gave me is probably my most favorite, along with one that my mom embroidered.   All the embroidery detail on this is simply amazing, and the teacups make it extra special. The blue crocheted edging is so intricate.  I truly cherish it!

I'm using another of my great Aunt Kitty's painted trio sets.  This is my very favorite one of all.  Aunt Kitty painted the plate, but in this one, her teacher painted the teacup and saucer.


My beloved dad gave me this sweet Goebel piece way back in the 1970's. 


The recipe for the  muffins can be found here.  They were good, but not my very favorite blueberry muffins. 


My East Palatka Holly trees took a terrible beating during our February arctic freeze.  I had them trimmed of all the dead branches and I have fertilized them, but I'll have to see if they make it.  My teapot wind chime is trying to perk them up a bit.



I bought a new birdhouse to place beside my waterfall,  I did see a red finch make a visit, but there isn't a sign of a bird nest inside.


Thank you for your visit!  xo



I am sharing with:

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

Monday, April 19, 2021

Easy Apple Strudel



It turned rather chilly here in Texas, and my tea is inside today.  I've baked us an easy apple strudel, if you liked to try a slice.


I'm using another trio set that my late Great Aunt Kitty painted.  


I found this Susan Paley vase on ebay and her name is Serena.  She was only $3.99, but the shipping was over $10.00.  I went back recently to check on others, and she was $45.00!!  I'm thinking that I got a good deal!!  I did the cross stitch several years ago.


My strudel was placed upon this beautiful serving dish that my youngest son and daughter-in-law gave me for my birthday.  I have two other pieces similar to this that they gave me.  


This company will inscribe a message on the back, which makes it so personal.


The strudel is placed upon this most delicate tablecloth that I believe was my Aunt Kitty's. 

This is the border on the tablecloth.  All the white parts are hand embroidered.  I so wish I could ask where this came from.  My Aunt Kitty and Uncle John didn't have children and they traveled a lot.  Aunt Kitty was like a grandmother to me, since her sister, my grandmother died when I was probably 3-4 years of age.


Yield: 6
Author: Kitty
Easy Apple Strudel

Easy Apple Strudel

This is a great recipe to have on hand when you need something easy but impressive.

Ingredients

  • 1/2 pkg. Frozen Puff Pastry (1 sheet)
  • 1 egg
  • 1 tablespoon water
  • 1 can apple pie filling
  • 1 teaspoon cinnamon (or to taste)
  • a few gratings of fresh nutmeg (if desired)

Instructions

  1. Thaw pastry at room temperature for 3o minutes.
  2. Preheat oven to 375 degrees.
  3. Mix egg and water and set aside.
  4. Unfold pastry on lightly floured surface.  Roll into a 16"x12" rectangle. 
  5. Cut up the apples with kitchen shears to make smaller pieces.  Add the cinnamon and nutmeg.
  6. With short side facing you,  spoon the pie filling on the bottom half of the pastry to within 1" of edges.
  7. Starting at short side, roll up like a jelly roll.  Place seam side down on a parchment lined baking sheet.  Tuck the ends under to seal.  Brush with egg mixture.  Cut several 2" long slits 2" apart on top. 
  8. Bake for 35 minutes or until golden.
  9. Cool on baking sheet on wire rack for 30 minutes.
  10. Slice and serve warm .

Notes:

I sprinkled the top of the strudel with some sparkling sugar before baking. Serve with ice cream or whipped cream.

Created using The Recipes Generator


Thank you for visiting!  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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Monday, April 12, 2021

Spicy Fruity Buns



It's such a pretty day to enjoy a Spicy Bun and a cup of tea.  I was able to share some of these wonderful buns with a friend that had foot surgery, and she loved them, too.


This pretty pansy set was painted by my late Great Aunt Kitty.


This pretty violet set was painted by her, also.  I thought that they were perfect for Spring.


The pretty topper was also my Aunt Kitty's.  Isn't the cut work so beautiful?


Here is how she signed the back of the china pieces.


My friend, Tina, who lives in Australia,  shared this fabulous recipe for her Hot Cross Buns with me. Tina is a wonderful baker and always has something yummy in her kitchen.   Since Easter is over, I left the cross off of them, and just put the shiny glaze on.  I'll be making these again and again.  They are perfect! 


Yield: 12 delicious buns
Author: Kitty, but recipe came from my friend, Tina, who lives in Australia
Hot Cross Buns

Spicy Fruity Buns

Tina willingly shared this recipe with me. It's a very soft dough, and makes the most incredible buns.  It does require three risings, but the last one is only 20 minutes. 

Ingredients

Buns

  • 1 and 1/4 cups lukewarm milk
  • 2 teaspoons yeast
  • 1 teaspoon sugar
  • 3 and 1/2 cups bread flour (I used 3 and 1/4 cups all-purpose flour + 1/4 cup Vital Wheat Gluten)
  • 3 teaspoons of spices of choice (I used cinnamon, nutmeg, allspice, a touch of cloves)
  • 1 scant teaspoon salt
  • 3 tablespoons brown sugar
  • 1 and 1/2 cups mixed dried fruit (I used golden raisins, dried cranberries, and dried Montmorency cherries)
  • 4 and 1/2 tablespoons butter, melted and cooled
  • 1 egg, lightly beaten
  • Glaze
  • 2 teaspoons white sugar
  • 2 teaspoons water

Instructions

  1. Combine lukewarm milk, white sugar and yeast and set aside for about 5 minutes until starting to get frothy.
  2. Combine flour, spices, salt, brown sugar and dried fruit in a large bowl or mixer with a dough hook.  Make a well in the center and pour in the milk mixture, the butter and the beaten egg.
  3. Mix with your dough hook and then knead for about 5 minutes on medium (or 8 minutes by hand on a floured surface.)
  4. Place into a lightly greased bowl, cover with plastic wrap and a tea towel.  Stand in a warm place for about 1 hour. 
  5. After this time, knead a few times and then return to the bowl, cover and let rise again for 1 hour until doubled in size.
  6. Preheat oven to 370 degrees.
  7. Take the dough out of the bowl and knead a few times on a floured surface.  Divide the dough into 12 equal portions and roll into balls.
  8. Place the buns into a lined or greased baking tray, a little apart. Cover with a tea towel and place in a warm spot for 20 minutes or until they puff up.
  9. Bake for 20-25 minutes or until golden brown.
  10. To make the glaze:  Mix sugar and water in a small saucepan, bring to a boil and simmer for 1 minute.  Brush glaze over the hot buns. 
  11. Allow buns to cool for about 15 minutes before turning out onto a wire rack.  Enjoy!

Notes:

I place a pan of boiling water on a low shelf in my oven, and place the bowl of dough on a shelf above this, to let the dough rise. It helps to place the unfilled pan in first,  and then pour the boiling water in.

Created using The Recipes Generator



Cissy came and spent the night with me!


Avery, Ella, Hayden and Harper were over recently.




 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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