Coconut Banana Bread with Lime Glaze
adapted by Our Best Bites from Cooking Light and further adapted by Jan and Carlene
2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut
Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice
*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!
Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.
Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.
Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.
When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.
Carlene’s tweaks: If you use a glass pan, add 10-15 miutes to baking time. She also used greek style pineapple yogurt instead of the sour cream or plain yogurt, and she added coconut flavoring extract and vanilla. She also used 3 tablespoons of coconut milk and 1 tablespoon of fat free half and half. She added lost of lime zest along with the juice in the icing….
Jan’s tweaks: I baked this in an insulated metal pan, and it took quite a bit longer than an hour to bake. I still underbaked a bit, I like my breads that way. I tented the bread with foil with holes poked in it after an hour, as the coconut on top was starting to get golden and I didn’t want it to burn. I used light sour cream instead of the pineapple or greek yogurt. I used 3 heaping Tablespoons of Thai unsweetened coconut milk (in the Asian section of the supermarket, this is really thick like condensed milk. Make sure you buy the unsweetened, and I used the full fat, not the light version). Oh, and the most important change, I added a small can of crushed pineapple to the batter, well drained and blotted with paper towel. I love anything banana/pineapple, and this was a great addition to the original recipe.
I used RealLime concentrate in the glaze. Omg, I bet Carlene is rolling her eyes, ;o). It worked great, though… Fresh lime and zest would have been better I’m sure, but I used all my limes in the ginger beer and didn’t want to go back to the store.
My bananas were extremely ripe. So ripe that they were black on the outside, but it helped give this such a moist texture, I think.
Joe’s Crab Shack Famous Key Lime Pie
In the 1950's, the only pie at the legendary Joe's Stone Crab in Miami Beach was apple pie. "But a visiting food critic from Chicago mistakenly mixed Joe's up with another restaurant and praised the Key Lime Pie," wrote Geoffrey Tomb of the Miami Herald after an interview with Jo Ann, the creator. Requests came flooding in, and Bass's father told her to develop a recipe. After a few modifications from new chefs at the restaurant, here is today's signature pie.
For the Filling:
5 egg yolks
2 can(s) (14-ounce) sweetened condensed milk
1 cup(s) fresh lime juice Zest of 1/2 lime
For the Graham Cracker Crust:
10 graham crackers, crushed
1/4 cup(s) sugar 5 tablespoon(s) melted butter
Whipped cream, optional
Directions For the filling: Mix yolks, milk, juice, and zest.
For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.
Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.
Cinnamon Roll Pancakes from Big Red Kitchen
Robin, at Big Red Kitchen, gave me permission to post this. I just had to enlarge this
picture so you could see the details. This is pancakes, ladies, pancakes!
Is this not the most clever thing, ever? What a great weekend idea. Gotta try these at our house, soon. ~ jan
For the Cinnamon Filling...
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon
Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.
For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk
Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.
For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix- I used Bisquick's Heart Healthy
3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk
Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.
Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
After I swirled each pancake with the cinnamon filling, I returned the pastry bag, tip down in the tumbler. This kept it from leaking all over.
Store any leftover icing in the refrigerator for future use.
If you link to her site, you can see step by step instructions on how to make these. While you’re there, poke around in her recipe archives – she has some really good stuff!
Chicken Fried Bacon aka “bacon porn”
The idea of this totally fascinates me. Completely, totally unhealthy, of course, but it looks awesome! Would I make this, probably not, but I would love to taste it, just once. ~ jan
FRIED BACON
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
CREAM GRAVY
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper
Directions
1. Heat oil in a frying pan over med-high heat.
2. Whisk egg and milk together in a bowl.
3. Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
4. Double dip - first in the egg mixture, then into the flour and repeat.
5. Fry in oil until golden brown.
Serve with cream gravy for dipping; also good served with steak.
To make cream gravy:
Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
Source: RecipeZaar
Kona Coffee Creme Brulee
Dear SOS: I need a recipe from Café O'Lei in Kihei, Maui.
We had the best Kona coffee crème brulee and would kill for this recipe. Would you be able to get it?
Laurie Selwitz
Irvine
Dear Laurie: Café O'Lei was happy to share their recipe for this smooth custard with rich coffee flavor. These desserts are perfect for company; bake them ahead and chill in the refrigerator until ready to serve, then brulee as needed. Mahalo!
Servings: 6
Note: Adapted from Café O'Lei restaurants in Maui. To make the coffee syrup, simmer 2 cups brewed coffee until reduced to one-quarter cup, about 7 to 10 minutes.
2 1/4 cups heavy cream
1/2 vanilla bean, split
1/2 cup plus 1 1/2 tablespoons sugar, plus extra for bruleeing
5 egg yolks
1/4 cup coffee syrup (reduced from 2 cups brewed coffee, preferably Kona)
1. Heat the oven to 350 degrees. In a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream almost comes to a boil.
2. While the cream is heating, in a large bowl, whisk together the sugar and egg yolks until blended.
3. Slowly whisk the hot cream into the eggs to temper, until all of the cream is incorporated. Discard the vanilla bean.
4. Stir the coffee syrup into the custard, then strain, removing any lumps.
5. Divide the custard among 6 (5-ounce) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.
6. Gently place the baking dish in the oven. Loosely cover the top with a sheet of foil and bake until the custards are set (they will form a skin and jiggle slightly when tapped), about 25 minutes. Remove from heat and cool slightly.
7. When the ramekins are cool enough to handle, place the custards in the refrigerator to chill completely. The custards will keep for 2 to 3 days, refrigerated.
8. Place a little sugar on top of each custard and brulee with a torch before serving.
Each serving: 433 calories; 4 grams protein; 23 grams carbohydrates; 0 fiber; 37 grams fat; 22 grams saturated fat; 298 mg. cholesterol; 20 grams sugar; 43 mg. sodium.
Source: Culinary S.O.S. LA Food Times
Strawberry Smoothie Ice Cream Pie
Fresh strawberries team up with blueberries and bananas for a triple-layered ice cream treat. The big surprise? Crushed waffle cones are the secret ingredient in this fun crust. For super-sharp slices, remove the frozen pie from the spring-form pan, and place on a cutting board. Using a large chef’s knife, cut the pie in half; cut each half into the desired number of slices, and serve immediately.
Ingredients
- 1 (7-ounce) package waffle cones, broken into pieces
- 6 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 2 (1-quart) containers premium vanilla ice cream, divided
- 1 (16-ounce) container fresh strawberries (1 quart), stemmed
- 1/4 cup powdered sugar, divided
- 1 pint fresh blueberries
- 2 ripe bananas
- Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries
Preparation
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.
Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.
Note: For testing purposes only, we used Häagen-Dazs ice cream.
Southern Living, APRIL 2005
Icebox Cheesecake
Yield: Makes 8 servings
Ingredients
1 (8-oz.) package cream cheese, softened
1 cup powdered sugar
1 (8-oz.) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 baked Butter Cookie Crust or
baked Pretzel Crust
4 cups assorted fresh berries, pitted cherries, or sliced fruit
1/2 cup seedless blackberry jam
1/4 cup orange liqueur
Preparation
1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.
2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.
Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 baked Chocolate Butter Cookie Crust for Butter Cookie Crust. Prepare recipe as directed.
Sandee Kay Downhour, Columbus, Ohio, Southern Living, JUNE 2008
Chocolate-Peanut Butter Ice Cream Pie
Ingredients
- 21 cream-filled chocolate sandwich cookies
- 1/2 cup unsalted dry-roasted peanuts
- 1/4 cup butter or margarine, melted
- 3 pints chocolate ice cream,softened
- 8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
- 1 (8-ounce) jar fudge sauce
- 1/4 cup strong brewed coffee
- 2 tablespoons coffee liqueur (optional)
Preparation
Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.
Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.
Southern Living, OCTOBER 1998
Julia Child’s Kitchen at the Smithsonian
Robin Robert’s Salad Dressing
Servings: 4-6
The GMA news anchor, who says she never travels without her "world-famous recipe," was happy to share it."
Here it is:
Ingredients
Cooking Directions
Mix above ingredients in a mixing bowl.
Add salt and pepper to desired taste.
Source: GMA