AEBB09

Coconut Cream Pie Recipe – Easy

If you think of Gilligan’s Island, and dessert, this is exactly what comes to mind.

Somehow these ingredients always seem to be on hand. Perfect recipe when unexpected company drops by. We prefer the shortbread/cookie dough style crust as graham cracker crust seems to overpower the delicate flavours.

I love pretty well everything coconut – this is our coconut cream pie recipe:

Coconut Cream Pie Recipe Serves 6

Pie Shell:

1 cup flour (all purpose or light spelt)

1/2 cup butter or butter substitute

1/4 cup icing sugar

Blend well – pat into the bottom and sides of a 9″ pan (very thinly)

Bake at 350°F for 10-15min – don’t let get too brown – should be light like shortbread.

(if using a glass pie plate, reduce heat by 25°F)

Let cool completely – or filling will not set

Filling:

¼ cup sugar

2 tablespoons cornstarch

¼ teaspoon salt

2 cups milk (or made up milk powder)

1 egg, well beaten

1 1/2 teaspoons vanilla

1 teaspoon clubhouse rum (grocery store rum)

2 cups sweetened shredded coconut

2 cups already whipped cream (or 1 can)

Blend sugar, cornstarch and salt in glass bowl.  Add milk and cook or microwave for 5 -7 min on high.  Stir every 2 min – till thick and clear-if it’s left in longer intervals it will not set.  Add a small amount of pudding to egg (to bring egg up to temperature of the pudding) then add to pudding. Microwave 1min @ 50% power (or take off heat). Add vanilla, rum & stir.  Add coconut & stir. Pour over still cooked and cooled pie shell. Filling will thicken more as it cools.

Once pie is completely cooled – top with generous amounts of whipped cream – just like you find in an old fashioned diner – and refrigerate. (cover with saran sprayed with cooking spray on the inside – so that the whipped cream doesn’t stick to the whipping cream)

Variations:

If you like bananas, place bananas in the bottom of the pre-cooked pie shell and pour pudding overtop. (or peaches) fresh raspberries on top make a nice garnish.

Note: the egg only adds flavour, it is not needed for thickening, therefore if you don’t have an egg, or choose not to eat eggs, the recipe will be fine without it. I have made it many times without the egg when necessary.

If you bought a pre-cooked pie shell – don’t re-warm it, just pour the hot filling over it, let the whole thing cool and then add the whipped cream on top.

 

A05FEF

Farmhouse Apple Crisp Recipe

Here’s the apple crisp recipe I made at the farm, it’s a combo of mom’s & mine as her recipe was at the farm and I didn’t have mine with me… but remembered a few ingredients…

I probably doubled the recipe but here’s the single…

Farmhouse Apple Crisp Recipe:

  • 1/3 cup melted organic butter (or very very soft will do – we use Alliston Creamery’s from Alliston, Ontario)*
  • 2/3 cup organic oats (from Oak Manor in London area, Ontario)
  • 1 cup organic brown sugar (we used the organic brown cane sugar by Coco Camino– gives it a caramel apple flavour; can use cane sugar though)
  • 1/3 cup organic spelt flour (Ian’s the one they grow at the farm – gives it a nice nutty flavour)
  • 2 to 3 teaspoons vanilla
  • Good dash of cinnamon
  • Pinch salt

Mix together with a fork.

Pour over peeled sliced apples enough to generously cover in about 2 layers a 8×8 deep pan (from the apples grown at the farm)

Bake at 375°F  40 min

It’s odd, but it usually needs the whole 40 min – but if your oven runs hot,  check it at 35min – always a good idea at any rate.

 

Double the recipe – use a 9×13 deep dish pan  – cooks in the same amount of time.

At home I often add 1 teaspoon clubhouse rum – it warms up the flavour (good in oatmeal cookies too!! & Carrot cake & banana muffins … mmm)

Can use Earth Balance Sticks in place of the butter

This makes great pie topping, instead of making a top crust. Especially wonderful for pear pie… (makes a pear strudel pie!!)

A273DD

Cool Veggie Appetizer Recipe – Bridal / Baby Shower / Parties

Easy Appetizer Recipe

Hands down – gorgeous appetizer so incredibly simple – but looks like you’ve slaved all day.

This is our default recipe for all parties that require appetizers, especially bridal and baby showers.

Super Easy Version:

Cool Veggie Appi Recipe / hors d’oeuvres

Ingredients:

  1. On cookie sheet, spray with non-stick spray or line with parchment paper, and roll out the refrigerated crescent dough to make one big flat base. Bake as directed on package. Remove from oven, cool.
  2. Mix together:1 pkg spreadable (whipped) Cream Cheese, 1 teaspoon Italian Seasoning and 1 clove minced garlic – mix cream cheese with 1 Tablespoon of mayo to help it mix easier)* (we prefer the dill option below)
  3. Spread over cooled base.
  4. Finely chop topping vegetables –  enough to cover the whole surface with some of each on : cucumbers, broccoli (into bits), red pepper, carrots
  5. Sprinkle veggies on top of cream cheese in the same order. We chop the carrots, but shredding is also an option.
  6. Gently pat down the veggies into the cream cheese with the palms of your hands or by pressing a cutting board on to the surface (so the toppings don’t fall off on the floor when being eaten by guests).
  7. Use pizza cutter to cut into appetizer (two bite) size squares. approx 2 inches square ( approx the length of your thumb – but don’t cut your thumb! )

Voila!  Makes about 12-15 squares

 Substitution:

  • 1/2 teaspoon dill weed (green fronds) instead of Italian seasoning and 1/2 teaspoon dry minced onion instead of garlic*
  • yellow peppers instead of broccoli (as shown in picture)

More Advanced Version:

For those who like a less greasy base, and prefer to make their own – here’s two options

1) substitute Bread Machine Crescent Rolls Croissant Recipe for refrigerated crescent rolls (ie: Pillsbury)

or

2) substitute Bread Machine Garlic Bread Pizza Dough Recipe (omit the garlic and Italian seasoning in recipe & use regular cream cheese – not herbed) – recipe coming soon… stay tuned!

 

Most recently we used this at a 40th birthday cocktail party… with rave reviews!

A273DD

Bread Machine Crescent Rolls Croissant Recipe

Ever wanted to make croissants, but thought they were too fussy? Well, now we’ve got a solution for you!

Bread Machine Crescent Rolls Croissant Recipe:Breadmachine Croissant Recipe Spelt Flour

1/2 cup cream (10% or higher – the higher the fluffier)

2 eggs

1/4 cup butter- diced

3 cups bread flour (hard white flour)

3 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons bread machine yeast or SAF

2 tablespoons melted butter

Add all the ingredients except melted butter to the bread machine – select the dough cycle. (if you must pick a size, pick either 1 1/2lb or 2 lb)

Remove dough as soon as cycle is complete (don’t let sit). Punch down, cover then let rest for 10 min. Divide the dougn in 2 sections. Roll each into a 12 in circle on a lightly floured surface (like pizza dough). Brush each circle iwith half the melted butter. Cut each circle into 8 wedges with a pizza cutter or sharp knife.

Loosely roll the wide end of each wedge toward the point. Place point side down 3 inches apart on lightly greased baking sheets or parchment. Cover and let rise in a warm place (like the oven with the light on) for 30 – 40 min, or until nearly doubled.

Bake at 350°F oven for 8-10 min or until golden – keep watching they turn brown quick sometimes, you don’t want them too brown.

Remove from baking sheets; cool on wire racks.

Makes 16 crescent rolls. MMMMM

if you want to add a filling – place a small amount of chocolate chips, nutella hazelnut spread, or (ham &)cheese inside the wide end of each wedge,  before rolling the wedge to the point.

My FAV filling, is butter, brown sugar and cinnamon! Simple, yet scrumptious… it makes that bakery taste come through.

AEBB09

Wheat Free, Dairy Free Vegan- Oatmeal Date Bars Recipe (Squares)

Wheat Free, Dairy Free, Vegan Oatmeal Date Bars Recipe (Squares):

1½ cup all purpose LIGHT spelt flour

1 cup Becel brand margarine butter flavour (or Earth Balance sticks NOT whipped)

1 cup brown sugar or cane sugar

1 1/2 cups coarse oatmeal (or quick cook, but NOT instant)

½ teaspoon baking soda

1 teaspoon baking powder (aluminum free)

1/4 teaspoon salt

1/2 teaspoon cinnamon (& a pinch fresh nutmeg)

1/2 teaspoon vanilla

1/4 teaspoon clubhouse rum (grocery store)

Date filling (see later on)

Combine flour, baking powder, baking soda, salt, cinnamon (and nutmeg).  Rub in butter with tips of fingers.  Add sugar, oatmeal, vanilla and rum.  Mix well. Spread ½ the crumbs in a greased shallow pan (about 8X8” for big chewy squares! or 8×12 for thinner economical squares) Pat to smooth. Cover with cooled date filling, spreading evenly, then cover with remaining crumbs.  Pat to smooth.

Bake @ 375°F for 30-35min. Increase heat slightly and bake a few minutes longer to lightly brown mixture.  Cut in squares while hot & allow shortbread to cool in pan.

Date Filling:

1/2 lb chopped dates

Grated rind of ½ orange (optional)

1/2 cup cold water

2 tablespoons  orange juice concentrate

2 tablespoons brown sugar (optional)

1 teaspoon ripe lemon juice

Cook dates, water, orange rind & sugar in small saucepan, over moderate heat until thick.  Remove from heat, add fruit juices, cool before spreading.

If you like thicker filling, the filling recipe can be doubled.

0DBCE9

Perfect Date Squares Recipe, Date Bar Recipe

I like this date bar recipe of my mom’s better than the bakery’s. I’ve tweaked it to my own taste…

Perfect Date Bar Recipe (Date Squares):

1½ cup flour, all purpose or pastry

1 cup butter (use real butter)

1 cup brown sugar

1 1/2 cups coarse oatmeal

½ teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon (& a pinch fresh nutmeg)

1/2 teaspoon vanilla

1/4 teaspoon clubhouse rum (grocery store)

Date filling (see later on)

Combine flour, baking powder, baking soda, salt, cinnamon (and nutmeg).  Rub in butter with tips of fingers.  Add sugar, oatmeal, vanilla and rum.  Mix well. Spread ½ the crumbs in a greased shallow pan (about 8X8” for big chewy squares! or 8×12 for thinner economical squares) Pat to smooth. Cover with cooled date filling, spreading evenly, then cover with remaining crumbs.  Pat to smooth.

Bake @ 375°F for 30-35min. Increase heat slightly and bake a few minutes longer to lightly brown mixture.  Cut in squares while hot & allow shortbread to cool in pan.

Date Filling:

1/2 lb chopped dates

Grated rind of ½ orange (optional)

1/2 cup cold water

2 tablespoons  orange juice concentrate

2 tablespoons brown sugar (optional)

1 teaspoon lemon juice

Cook dates, water, orange rind & sugar in small saucepan, over moderate heat until thick.  Remove from heat, add fruit juices, cool before spreading.

AEBB09

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe

Chewy Molasses Ginger Cookie RecipeVery similar to Starbuck’s big chewy moist Ginger Cookies with a bit of a zing.

This recipe is considered an heirloom in my friend Julie’s family for generations, in the great province of New Brunswick Ontario, Canada … close to our Newfie friends eh?

Both provinces being some of the friendliest people on the planet. (my bro-in law’s from Newfoundland)

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe:

3/4 cup butter
1 cup brown sugar
1 egg
1/2 cup molasses
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
2 1/2 cups flour (for wheat free option – whole spelt flour is fabulous in these)

Cream butter and sugar.  Add slightly beaten egg.  Add remaining ingredients and beat until smooth (it will be a stiff batter).  Bake at 350 F for 8 – 10 minutes.

There’s a bit of a knack knowing when these are done, keep checking on them.

If I had this recipe when I was in the bakery, they would have been a best seller. If you don’t want to make your own, and need more quantity than Starbucks, Mainstreet Organics brand in Toronto is your best bet.

For a wheat free option, substitute light spelt flour for the regular flour.

Spicey like gingerbread!

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe
FE664E

No-Roll Easy Pastry (pat in) Pie Crust Recipe makes 1 shell

This is great for when you only need to do 1 pie, and don’t want to roll or make a mess. If company drops by, or even just for the family, this is a tasty flaky easy pie crust. A great crust recipe for fresh strawberry pie, especially well for lemon meringue, coconut cream pie and banana cream pie.

Easy No-Roll Pat-In Pastry

1 1/2 cups flour

2 tablespoons sugar (cane sugar good too)

3/4 teaspoon salt

1/2 cup oil (grapeseed, safflower, mild tasting)

3 tablespoons cold milk

Mix all dry ingredients in medium bowl (or directly into the pie plate). Combine oil & milk whisk (beat) until creamy, pour over dry ingredients and mix with a fork or fingers till all flour is damp – pat the dough up the sides of the pie plate and in the bottom. Flute the edges (make w pattern with fingers to make pretty crust). Fill with whatever filling you’ve chosen and bake to the recipe specification.

Topping:

Save some dough crumbs and sprinkle as topping, or whip some egg whites and add a meringue topping (add some sugar)…

Use a crumble or crisp topping – especially on fruit pies, even yummy on cherry, strawberry, rhubarb, pear and peach pies.

Or serve naked (the pie) with some whipped cream.

For a baked shell that will be filled later: prick the entire surface of the pastry with a fork (keeps it from bubbling) . Bake at 425 degrees F for 15 minutes or until light golden.

Both baked and unbaked pie shells can be frozen for use later.

AEBB09

Homemade Pound Cake Recipes

This is a very moist pound cake recipe. My mother, Edythe, has been making this for more than 30 years.

Since this is a real butter pound cake recipe – there’s an art to the order of ingredients & the mixing (ie: sifting the flour).

Mrs. McCallum’s name is mentioned on the original recipe card. This is the lady who used to deliver the eggs once per week  back in the day (local farmer) – as more of a social outing,rather than a business, since she had the gift of the gab. My mom & Mrs McCallum used to discuss this professional pound cake recipe, they found out it can be easily halved to make a 1 lb loaf, or a 10″ bundt pan or 10″ tube pan (angel foodcake).

Butter Pound Cake Recipe

  • 4 cups sifted all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • pinch fresh nutmeg (important)
  • 2 cups butter – room temp
  • 3 cups sugar
  • 6 large eggs – room temp (important)
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon rum (my addition)
  1. Preheat oven to 300°F
  2. Sift all the dry ingredients together in a separate bowl
  3. Cream together the butter an sugar until sugar is dissolved, and it’s light and fluffy
  4. Gradually add eggs, one at a time to the sugar mixture, after the last egg, add the vanilla and rum
  5. Alternate adding the milk & flour – until just mixed (do not over-mix)
  6. Pour into 1 large loaf pan (or two 1lb each-cooks in less time); or two 10″ tube/bundt pans
  7. Place in 300°F oven for approx 1 hr 50min – until cake pulls away from side of pan, and when pressed it vanishes slowly (springs back).
  8. Cool on wire rack 10 min

The smaller loaves will cook quicker at approx 55 minutes

Freezes well when pre-sliced

This is the best pound cake recipe I have ever tasted.

AEBB09

Homemade Chicken Pot Pie Recipe with Biscuit Topping

This was one of my favourite dishes growing up. Definitely one of the 

Chicken Pot Pie (or Turkey):

  • 1/2 cup milk (or omit the milk and use a combination of milk powder & 1/2 cup chicken broth instead)
  • 1/3 cup flour
  • 2 tablespoons cornstarch
  • 1 1/2 cups hot concentrated chicken broth
  • 2 1/2 cups pre-cooked/stewed chicken cut in large dice
  • 3/4 cup fresh cooked or frozen peas (or canned peas drained)
  • 3/4 cup diced celery
  • 1/2 cup fresh frozen corn (ie Green Giant in the frozen section)
  • 1 teaspoon salt (omit if using canned peas)
  • 1/2 cup fresh frozen corn & diced fresh frozen carrots (optional)
  • 1/8 teaspoon marjoram (optional, or sage)
  1. Mix together and make a paste of the1st 3 ingredients (milk, flour, cornstarch)
  2. Then add it to 1 1/2 cups hot concentrated chicken broth
  3. Cook over direct heat until sauce boils & thickens – stirring constantly.
  4. Combine with chicken, vegetables and salt & herbs
  5. Pour into a 6 cup buttered casserole dish, preheat oven to 425°F

Topping:

  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 1/3 cup milk
  • 1/8 teaspoon poultry seasoning (optional – if you like savory)
  1. Make pastry (combine all ingredients dry ingredients, then add butter by cutting in butter with pastry blender, food processor or two knives to resemble course oatmeal) add milk, mix gently till just mixed.
  2. Turn onto floured board & knead 8 x’s. Roll into circle (or shape of chicken pot pie dish) approx 1/4″ thick.
  3. Gently place on top of filling in chicken pot pie dish. Cover gently with foil

Bake at 425°F for approximately 20 min or until done.

Can use a pre-cooked rotisserie chicken for this recipe, or leftover pre-cooked chicken or turkey.

A05FEF

Homemade Pumpkin Pie Recipes

Pumpkin Pie RecipeThis is my mom’s Pumpkin Pie Filling recipe.

She’s used the same one for as long as I can remember. I’m sure she’s tried others, but always came back to this simple, easy and definitely flavourful one. My dad, being the ultimate connoisseur of pumpkin pie (once cutting the whole pie in 4 and himself and each son-in-law having a quarter a piece) likes this one the best.

My sister Evelyn has been honored the roll of master pie maker – perfecting the pastry (which we will provide the recipe for). Each of our family members (currently counting 25) has a specialty – which we will hopefully provide all of their techniques in the posts to come.

The extra filling makes a wonderful custard type dessert – to do the low calorie option (sans la pastry)

Pumpkin Pie Recipe:

  • 3/4 cup lightly packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 eggs, lightly beaten
  • 1 1/2 cups Pumpkin – canned OR fresh pumpkin cooked, pureed & cooled
  • 1 1/2 cups light cream
  • 1 tablespoon flour (stops filling from getting watery on top once baked)

1 @ 9″ unbaked pie shell (or see pastry below)

  1. Mix together brown sugar & spices. Stir in remaining filling ingredients and beat until smooth.
  2. Pour into unbaked pie shell.
  3. Bake in a preheated 425°F oven for 20 min.
  4. Reduce temperature to 350° and continue baking for 25 min or until a knife inserted in the center of the pie comes out clean.

Pumpkin in Custard Cups:

This filling can also be poured into custard cups and cooked for 25 min at 350°F (for 3″ shallow custard cups), in smaller containers, it may be finished cooking quicker – and cooking time may vary between oven brands.

Flaky Pastry Recipe:

  • 6 cups pastry flour (or 5 1/2 cups all purpose flour)
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 2teaspoons (upto 1 tablespoon) sugar
  • 1 lb lard (non-hydrogenated) or butter – cool (not room temp)
  • 1 teaspoon vinegar
  • 1 egg lightly beaten
  • cold water (see instructions)
  1. Mix together flour and salt
  2. Cut in lard with pastry blender, food processor on pulse or 2 knives until mixture resembles coarse oatmeal
  3. In a 1 cup measuring cup – combine vinegar and egg. Add enough water to fill it up to 1 cup.
  4. Gradually stir liquid into lard mixture. Add only enough liquid to make dough cling together
  5. Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze.
  6. For best & most flaky results, let dough sit (rest) in fridge for 30 minutes – if you have the time
  7. Roll out each portion on lightly floured surface. If dough is sticking, chill longer.
  8. Transfer dough to pie plate. Trim and flute (ruffle) edges and bake acording to your pie recipe.
  9. Yield: 3 @ 9″ double crist pies or 6 pie shells
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