Re: Molly, 10 yr, shih tzu - lhasa aspo, cushing diagnosis
Impossible Pie
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie
Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender (now see, I'm thinking you can just use a hand mixer to blend). Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45
hugs,
Sharlene and Molly Muffin
Re: Molly, 10 yr, shih tzu - lhasa aspo, cushing diagnosis
Here is another version using Bisquick:
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
Directions
1 Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
2 In medium bowl, stir all ingredients until blended. Pour into pie plate.
3 Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Re: Molly, 10 yr, shih tzu - lhasa aspo, cushing diagnosis
My mom's coconut cream pie recipe -
1 c sugar
3 tbsp. cornstarch
1/3 tsp. salt
2 c milk
3 egg yolks, beaten
1 tsp. vanilla
2 tbsp butter
2/3 cup grated coconut
1 baked 9-inch pie shell
coconut for topping
Mix sugar, cornstarch, and slat in sauce pan; add milk gradually, stirring in, and start to cook over medium heat. Add 3 - 4 spoonfulls of this mixture to the beaten egg yolks; stir into pan and continu to cook until thick, stirring often. Remove from heat. Add vanilla, butter and coconut. Top with Basic Meringue (recipe to follow) and sprinkle with grated coconut. Bake at 325 degrees until meringue is browned, about 5-10 minutes.
Basic Meringue
3 egg whites
1/8 tsp salt
1/4 tsp cream of tartar
6 tbsp sugar
Beat egg whites, salt and cream of tartar until stiff but not dry (should make nice peaks). Gradually add sugar and beat after each addition until sugar is partially dissolved. Place on top of cream filled pie, making sure to cover completely to the edges.
(The secret to this perfect, beautiful meringue is a very clean bowl and very clean instruments. Wash everything just before making the meringue, taking extra care that any oil, fats, etc are completely removed and all is dried well.)
I use this same basic recipe for all my cream pies - chocolate, strawberry, peanut butter - all of them and they are always delicious!
Re: My sweet little Ginger
I hope you like soup because is my all time favorite soup recipe inside or outside my house, store bought or restaurant bought. Here it is.
Portuguese Sausage - Kale Soup
6oz kielbasa, sliced (I use more)
1 large onion, chopped
1 large clove garlic, minced (I use 2-3, love garlic :p)
1 TBS olive oil (maybe 2-3tbs)
1 lb fresh kale or 1 pkg (10oz) frozen chopped kale, thawed & drained (I use 1 bunch and use them all, they cook down A LOT)
28oz reduced sodium chicken broth ( I use regular stock instead for deeper flavor and skip salt and works for me)
4 C water (more or less)
2 carrots, sliced
1 tsp dried marjoram, crumbled
1/2 tsp salt
1/2 tsp pepper
1/2 C uncooked long grain white rice (orzo works good too, maybe even tortellini, huh? Now that sounds good.)
Sauté sausage, onion and garlic in oil in a large pot over medium low heat, about 10 min.
If using fresh kale, cut off stems and slice into 1-2 inch pieces. Keep stems separate. Coarsely chop fresh leaves.
Add to the pot chicken broth, water, carrots, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boil.
Lower heat, cover and cook for 15 min longer. If using fresh kale, add leaves at this point along with rice to the pot. Bring to boil. Lower the heat, cover and simmer for 15 min or until the rice is tender.
My friends, it's quite easy and so tasty that you will not be disappointed if you like soup. I'm passing this recipe down to my daughter for sure. :p The winter's here so give it a try anyways ,k?
If you do, let me know how you like it, please. ;)
Re: My sweet little Ginger
Now about the fool proof pie crust. I got this recipe from one of the local apple orchards here many years back and the pie king, my husband likes it and also it's been approved by my 87 yrs old mother in law. ;) Here it goes.
Fool Proof Pie Crust
4 cups all purpose flour
1 3/4 cup shorting (crisco)
1 TBS sugar
2 tsp salt
Mix these together until crumbly
1 TBS vinegar
1 egg
1/2 cup water
After mixing dry ingredients until crumbly, mix in last three wet ingredients.Form balls. Make 2 - double 9 inch crusts. Extra crust can be frozen before rolling out for future use.
It's A LOT easier if you use an electric mixer. Enjoy. ;) :)
Re: Squirt - Atypical; melatonin, lignans and Lysodren maintenance
For those who say they don't like cranberry sauce - it's only because you've never had "real" cranberry sauce. Here is a recipe (NOT canned!) that is sure to please the pickest of eaters -
1 bag fresh cranberries
2 cups sugar
2 large boxes of lemon jello
1 medium can crushed pineapple, well drained
1 cup pecans
1/2 cup boiling water
1 cup fine chopped celery
1 heaping tbsp frozen orange juice
Day one - chop berries fairly fine, add sugar, and store covered in the fridge overnight.
Day two - add all the rest of the ingredients and store covered in the fridge overnight. Serve chilled.
This goes great with turkey, chicken, or pork and makes a delightful fruit salad any time of the year! You will make converts from those who think cranberry sauce is that stuff in a can they don't care for to cranberry sauce lovers with this recipe! ;)