Recipes

Coconut Cream Pie

Coconut Cream Pie

We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

Coconut Cream Pie

Ingredients

  • Baked 9" pie crust
  • 1 cup sweetened flaked coconut
  • 1 1/2 cup coconut milk
  • 1 1/2 cup heavy cream
  • 2 eggs, beaten
  • 3/4 cup white sugar¬†
  • 1/3 cup corn starch
  • 1/4 tsp¬†salt
  • 1 tsp vanilla
  • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)

Directions

Preheat oven to 350 degrees F.

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Get a big cup of coffee, plate, fork and ENJOY!

Fangboner Farms Apple Pie

Fangboner Farms Apple Pie

It's Fall. And come on, who doesn't love the smell and taste of warm apple pie. It smells like the season and tastes amazing. The perfect comfort food with a little fresh whipped cream or vanilla bean ice cream.

So here's my take on it. I add vanilla - and I haven't seen that in many recipes. It brings out the flavor more and gives an earthy feel to the pie.Try it and see if you like it.

Fangboner Farms Apple Pie

Ingredients

  • Double-Crust Pastry (you can use refrigerated or make your own. I make my own but not ready to share my recipe yet :)
  • 1/2 cup sugar
  • 1/4¬†cup all-purpose flour
  • 1¬†tsp¬†ground cinnamon
  • 1¬†tsp¬†ground nutmeg
  • 1 tsp ginger¬†
  • 1 tsp vanilla¬†
  • 1/8¬†tsp¬†salt
  • 8¬†cups thinly sliced peeled tart apples (8 medium and I prefer Granny Smith)
  • Splash of lemon juice on the apples (1/8 of a cup)
  • I egg
  • 1 Tbs Turbinado sugar

Directions

Heat oven to 400¬ļF.

Spray inside of pie plate with non stick oil and line it with the bottom crust.

Mix sugar, flour, cinnamon, nutmeg, ginger and salt in large bowl.Set aside.

Stir apples with splash of lemon juice and vanilla in a separate bowl.

Mix the apples in with the dry ingredients and gently blend. 

Turn into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.Top with remaining pie crust. I like to scrunch the edges together to make a thicker crust edge. Take a fork and puncture the top crust all over to allow it to vent. 

Whip egg with a fork in a cup and use a brush to give the crust an egg wash and sprinkle the turbinado sugar on top.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. The top crust will turn golden brown from the egg wash and sugar. Serve warm if desired.

 

Peach Rosemary Pork Roast

Peach Rosemary Pork Roast

This month's recipe is perfect for Fall. It also takes advantage of another recipe I posted last month - the Peach Rosemary Freezer Jam.

My sisters were coming up for the weekend and I usually make dinner. I had just canned a bunch of the Peach Rosemary Jam - but some didn't set up as well as I hoped. So I used it for cooking sauce on a pork roast. It rocked! So dig out your jam from the freezer and try this. My sisters loved it and you will too.

Roast Pork with Peach Rosemary Jam

  • 3-4#Pork Shoulder Roast (you can use a tendorloin if you want but I used the cheapest cut and it cooked up and shredded really well)
  • 1 8oz. container of Peach Rosemary Jam
  • 1/2 C water
  • salt & pepper

Preheat oven to 325.

Salt and pepper the roast. Sear it on top of the stove in a dutch oven until brown on both sides.

Place in the dutch oven with the water. Spread the jam over the top of the roast, flip it over and again on the top. Place the lid on the pot and slow roast it for 4 hours or until is easily shreds. 

Enjoy!