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Culinary Kids

Mother’s Day Coconut Cream Pie

Cocount Cream Pie with Whipped Topping

I’ve tried several coconut cream pie recipes and this one I like the most. Very light, not at all heavy. It was easy to make, the toasted coconuts is what gave this pie great flavor. I made this for my mom last month. My dad love it. It did not last 2 days. I will be making this again for Mother’s Day, probably 2 pies.

INGREDIENTS:
3 cups half and half   •   3/4 cup of sugar   •   1/4 tsp. salt   •   1 tsp vanilla extract   •  1 cup sweetened coconut flakes   •  1/2 cup of flour   •   2 eggs beaten  •   9 inch Pillsbury pie shell

Fork holes in Pillsbury Pie DoughPillsbury Pie Shelled browned with Temptaions deep dish

FOLLOW Pillsbury pie shell baking instructions and let cool.

Sweet Coconut flakes baking in the ovenToasted Coconut

PREHEAT OVEN TO 350 degrees F.  Spread coconut on baking sheet, bake 5 minutes until golden brown, stirring occasionally.

Cocount Pie Filling coming to a boil

In a medium saucepan, combine half and half, eggs, flour, salt and sugar and mix well. Bring mixture to a boil, stir constantly and reduce to low heat. Remove from heat and add 3/4 cup of the toasted coconuts and then add vanilla extract. Stir combining all ingredients. The remaining coconuts will be used to top the pie.

Toasted Coconut Custard Pie Filling

Pour the filling into the pie shell and chill until the pie firms ( 4 hours or overnight ). Top pie with whipped topping or cool whip, use the remaining coconuts to garnish pie.

Culinary Kids with Vee #1

 Garden to Plate Mexican Style! Let us make salsa!

Vee Law, one of our Culinary Kids instructors, has provided us with a simple and delicious recipe, that you must try at home.

Cilantro, tomatoes, jalapeno, onion and lime

All you need is:
• 3 roma tomatoes
• 1 small red onion
• 1 jalapeno dice seeds out
• 1 fourth cup of cilantro
• salt and pepper to taste
• and the juice of one lime!

tomatoes and onionChop and dice all ingredients

salsa ingredients in a bowlstir all the ingredients and let it marinate over night for best flavor.

salsa on top of a jalapeno cheese burgerWe topped a jalapeno burger with the salsa, it was delicious.

salsa, tortilla chips and hamburgerNot only can you top this on tacos, and nachos, this is awesome on grilled chicken.

Apple Cider Baked Donut Holes

Saw these yummy’s at Cooking and Beer, now that Fall is a few weeks away,
I have to give these a try.

apple cider baked donut holes
apple cider baked donut holes

There’s just something about waltzing through an apple orchard, where each and every sweet bite is just in arms reach. Oh, and the baskets. The baskets….

Apple Cider Baked Donut Holes.

Love the food you cook

Culinary Kids Tips by Vee #1

heart on apple

You know I always say that food and love go together!
No matter what dish you cook, just make sure you loved it!
If you can only cook breakfast then let it be the best breakfast food ever!
Cook for that special someone; or just treat YOU to a gr8 meal!

Rhubarb Compote with Lemon and Sage

Looking forward to garden season.

TasteFood

rhubarb sage tastefood

They say what grows together goes together and that certainly applies to this springtime compote. Green rhubarb stalks, flowering sage leaves and spring lemons comprised the latest bag of loot I came home with from the farmers’ market. The green rhubarb was stunning, it’s puckery astringency melding beautifully with bright citrus and, yes, sage leaves. Serve this compote straight as it is or add a drizzle of heavy cream. Vanilla ice cream wouldn’t be bad either.

Rhubarb Compote with Lemon and Sage

Serves – 2 to 3 (or never enough depending whom you ask)

1 1/2 pounds rhubarb, cut into 1/2-inch pieces
3/4 cup sugar
2 to 3 fresh sage leaves
2 tablespoons fresh lemon juice
Finely grated lemon zest for garnish

Combine the rhubarb, sugar and sage in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar begins to dissolve. Cover and simmer over low heat until…

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EYWIP Week 6: Let’s talk about dairy.

Looking for dairy alternatives Fit Moms and Full Plates has a few.

Fit Moms & Full Plates

EYWIP WEEK 6: ELIMINATE ALL DAIRY

Here we are starting the first week with no grains and no dairy. I hope the past few posts with dairy alternatives have helped. Has it been as hard as you anticipated to reduce your grain and dairy consumption? Have you noticed any changes in the way you feel, sleep, or your mood? Last year, when I was in dairy denial, I made an amazing ice cream cake for my son’s birthday.  I used my kitchen Aid ice cream attachment and made him a vanilla and mint chocolate chip ice cream. It came out so good that I had to share the recipeIMG_8698I ate a small piece the day of his party, and proceeded to eat the leftovers twice more that week. Even though I took Lactaid pills I still didn’t feel great after eating it, but thought the bloated belly was…

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