Triple Threat Coconut Cream Pie

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 08, 2011


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2/ cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces

Topping

1-1/2 cups heavy whipping cream, well chilled
1-1/2 tablespoons sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shave
  1. Heat oven to 450°F.
  2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
  3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
  4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
  5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
  6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
  7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
  8. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
Makes 8 servings
Source:  You sweet talker, Betty Crocker...

Ooey Gooey Choco Peanut Butter Cups

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 08, 2011

 

INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1
cup Hershey's® premier white baking chips (6 oz)
1 1/2
cups JIF® Creamy Peanut Butter
1
cup Hershey's® semi-sweet baking chips (6 oz)
4
Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Muffulettas

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 07, 2011


Ingredients
  • 2  cups olive salad
  • 1  (16-ounce) French bread loaf, split horizontally
  • 1/2  pound  sliced hard salami
  • 1/2  pound  sliced cooked ham
  • 6  Swiss cheese slices
  • 6  thin provolone cheese slices
Preparation
Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.

Southern Living, JULY 1998

Olive Salad

Ingredients
  • 1  (1-quart) jar mixed pickled vegetables
  • 1  purple onion, quartered (optional)
  • 1  (16-ounce) jar pitted green olives, drained
  • 2  (2 1/4-ounce) cans chopped ripe olives, drained
  • 1/4  cup  chopped pepperoncini peppers
  • 2  tablespoons  capers
  • 1  tablespoon  minced garlic
  • 1/2  cup  olive oil
  • 1 1/2  teaspoons  dried parsley flakes
  • 1  teaspoon  dried oregano
  • 1  teaspoon  dried basil
  • 1/2  teaspoon  ground black pepper
  • 1  (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)
Preparation
Drain pickled vegetables, reserving 1/4 cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

Salzburger Nockerl

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 01, 2011

 

FOR BATTER:

6 egg white

4 egg yolks

3 tablespoon sugar

1 1/2 tablespoons flour, sifted

1 whole lemon zest

1 teaspoon vanilla extract

FOR 10 INCH OVAL SKILLET:

1 oz. butter

2 tablespoons heavy cream

2 tablespoons raspberry marmalade

powdered sugar, before service

Heat oven to 475 degrees.

PREPARATION OF SKILLET:

Heat an oval skillet and add butter, cream and

raspberry marmalade .

Stir and mix well until skillet and mixture are hot.

PREPARATION OF BATTER:

Beat the egg whites until stiff,

and bring in slowly 3 tablespoons of sugar,

while the mixer is running.

Last bring in the vanilla extract.

Remove mixing bowl with the egg whites

and fold in by hand with a wire whisk the egg yolks, flour and lemon zest.

Mix as little as possible.

With spatula form four individual nockerl, one at the time,

and place into the hot skillet on top of the hot raspberry mixture.

BAKING:

Bake in hot oven for 9 to 10 minutes.

Nockerl should still be soft in the center.

Remove from oven and top with powdered sugar and serve at once,

(otherwise the nockerl will collapse)

on hot two plates (two per person).

 

Recipe Source:  Rudy Lechner's Restaurant and Bar

 

Thanks Carlene for telling me about this unusual recipe..

 


Alton Brown's Baked Macaroni & Cheese

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 21, 2011

 

Ingredients

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper

Topping:

  • 3 tablespoons butter
  • 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quartcasserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Old Fashioned Raisin Pie

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 07, 2011

pie

This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks.   ~ jan

A country fair winning recipe from years ago.

Ingredients

2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter

1 double unbaked pie crust

Directions:

COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.

Makes 1 pie (8 servings).

Here are my tweaks:

Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.

I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins.  This was fantastic!  The combination of raisins really enhanced the flavor. 

This pie was so good, seriously the best raisin pie I’ve ever eaten.  It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.

~jan

Hacienda Salsa

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 02, 2011

We have a local mexican restaurant, Hacienda, who has the most amazing salsa.  It's definitely for the midwestern palate, not at all authentic as salsas go, but the locals, including yours truly, absolutely adore it.  I found this recipe posted on Group Recipe site for Hacienda Salsa, it looks very similar to what I'm used to. I'm also posting her recipe for Ranch Dip.  

I hope you all enjoy these recipes as much as my friends and I do, we think they're just wonderful.

~ jan

Hacienda Salsa, an adapted recipe from Group Recipe Site

 1 large (28oz) can whole tomatoes
  • 1 small can (7 oz) jalapenos (with onions and carrots that's how they come if you can find that size can if not you'll have to guess)
  • 1 large (28oz) can crushed tomatoes
  • garlic salt to taste (about 2tsp)
  • salt to taste (about 2tsp)
  • Optional:  If you want this chunky, add a drained 15 oz. can of petite diced tomatoes
  • In blender combine large can of whole tomatoes (drained) and jalapenos puree.
    • Pour entire contents of crushed tomatoes in large bowl. Slowly add tomato/jalapeno puree. Add garlic salt and salt. Mix until will blended.
    • Hint: If you're using larger can of jalapenos and have to guess, it's always easier to puree a bit more and add than it is to take away!
    • Note:  When I'll make this recipe, I'll drain the jalapenos with onions and carrots, and I may also drain the whole tomatoes, because I don't want the salsa to be soupy or be too vinegary.  Then after I puree, I will adjust and add back liquid if I need to.  ~ Jan
    • -------------------------------------------------------------------------------------------------------------
    • Hacienda Ranch Dip, an adapted recipe from Group Recipe Site
    • 1 package dry original Hidden Valley Ranch Dressing
      • Follow directions on packet, but double the mayo (make sure it's mayo, not Miracle Whip)
      • Mix slowly with spatula until creamy
      • Optional:  Top with sliced scallions and/or parsley, stir in hot pepper flakes if you want it spicy

Paula Deen's Shepherd's Pie made from Leftover Roast Beef

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 25, 2011

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

  • 1 small onion, peeled and chopped
  • 14 tablespoons butter, divided (1 stick plus 3/4 stick)
  • 1 1/2 pounds leftover pot roast, cubed
  • Salt and black pepper
  • 8 to 10 medium red new potatoes
  • 2 cups milk
  • 1/2 cup sour cream
  • 2 cups instant biscuit mix
  • 1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire

Directions

Preheat oven to 350 degrees F.
 Pot Roast Layer:
In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
 Potato Layer:
Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
 Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
 Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
Source:  Food Network

S'mores Filled Pancakes from Williams-Sonoma

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 25, 2011

Like their namesake, these filled pancakes are made with marshmallows, chocolate and graham crackers, creating a delectable breakfast treat.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
  • 1 1/2 cups miniature marshmallows
  • 1 1/4 cups ebelskiver pancake mix
  • 2 eggs, separated
  • 1 cup milk
  • 40 semisweet chocolate disks (about 2 1/4 oz. total)
  • 1/4 cup coarsely crushed graham cracker crumbs
    Optional:  Sprinkle with a few chopped pecans 

Directions:

Fill the bottom pan of a double boiler with water and bring to a simmer over medium-high heat. In the top pan of the double boiler, combine 2 Tbs. of the butter and the marshmallows, and stir until they are melted and incorporated into the butter, 3 to 5 minutes. Reduce the heat to low and keep the marshmallow cream warm until ready to use. 

Using the ebelskiver pancake mix, eggs, milk and the remaining 2 Tbs. butter, prepare the pancake batter according to the package instructions. 

Brush the wells of a filled-pancake pan with melted butter and heat over medium heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 2 chocolate disks in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 ebelskiver turning tools or wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a large serving plate. Repeat with the remaining batter and chocolate. 

Drizzle the tops of the pancakes with the warm marshmallow cream and sprinkle the graham cracker crumbs on top. Makes about 20 filled pancakes.

Adapted from a recipe from Williams-Sonoma Kitchen

Trefoils Girl Scout Cookies Recipe

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 23, 2011
2 sticks unsalted butter at room temperature
1/2 cup sugar
3/4 teaspoon salt
tiny pinch ground ginger
1/2 teaspoon lemon zest (optional)
2 cups all-purpose flour


1. Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy. Add in salt, ginger, and lemon zest. Mix to combine. Slowly add in flour, and mix until well combined, but do not overmix. Wrap in plastic wrap and refrigerate for 20 minutes.

2. Roll out dough 1/4 inch thick and cut into shapes. Place on a cookie sheet, at least an inch apart and bake for 10-12 minutes, or until almost starting to brown on the edges. 
This copycat recipe adapted from Yahoo Foods
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