Saturday, April 20, 2013

Pineapple Coconut Pie, the 3rd. in a series!

This is the third in a series of Coconut Pie Recipes
This is an adaptation of a Better Homes and Gardens recipe from the 70's.
My wife has been making this since then.

She did a Pie of the Month for one of our best friends as a Christmas gift, this was one of the favorites.

It's a great Summer Pie.

Pineapple Coconut Pie:

1 1/3 C Flaked Coconut
2 TBS Butter, melted
1- 3 1/4 oz. package of Vanilla Tapioca Pudding Mix
1- 3 oz. package of Lemon Jello
1 1/4 C Milk
1/2 of a 6 oz. can (1/3 C ) frozen unsweetened Pineapple Juice Concentrate, thawed
1 - 2.6 oz package of Dream Whip Dessert Topping Mix. ( I believe Wal-Mart still sells it)
1 - 8 oz. Can Crushed Pineapple, well drained or at least 3/4 C if you have some leftover.

Dream Whip® is a non-dairy dessert topping that a cook can make at home. In its dry form, it doesn't contain any dairy products, but it is typically whipped with a mixer together with cold milk and vanilla. Many people who don’t like the taste of non-dairy, refrigerated whipped topping, but who would rather avoid the fat in heavy whipping cream, use it to top desserts.
This topping was introduced by the General Foods Corp. in 1957 as one of the convenience products that flooded the market about that time. It caught on and is still a popular alternative to other kinds of whipped topping. Dream Whip® is shelf stable, which means the dry packets will last for years. It is also consistently soft and fluffy when prepared.
Many cooks use this product instead of refrigerated non-dairy whipped topping in recipes for icebox or other cream-style pies. Some claim that it gives a lighter, higher, fluffier result, whether in cakes or in cream pies. This topping can also be used with a cake mix or even as a dressing for a fruit salad.

Combine :
Press into the bottom and sides of a 9" Pie Pan
Bake at 325 degrees for 15 minutes
The Coconut should be golden brown.
Cool completely.

In a medium saucepan, combine:
Pudding Mix
Whisk together and mix well
Cook and stir until it boils.
Remove from heat.
Stir in the Pineapple Concentrate ( not the Pineapple)
Chill well, until partially set

Prepare Dessert Topping Mix according to package directions.
Fold into the Pudding mixture.
Add the  Pineapple.
Pour the mixture into the crust.
Chill 5 hours

Peace in the Kitchen!

Jamaican Coconut Pie with Warm Rum Sauce

  • We ate at Bonefish Grill last night.
  • I had this pie for dessert and I loved it.
  • This could be considered one of my Best of the Best recipes.
  • I'm looking forward to making this and serving it at a family gathering.
  • This is the second on my series of Coconut recipes. I have one more favorite that I will post.

  • Pie:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup flour
  • 1/2 cup sugar
  • 6 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups coconut, shredded
  • Sauce:
  • 1 cup brown sugar, light or dark
  • 1 cup butter, unsalted
  • 1 cup dark rum


  • 1
    Preheat oven to 350 degrees F.
  • 2
    Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes at medium speed.
  • 3
    Add coconut and mix together until completely incorporated.
  • 4
    Place in a greased pie pan. Bake for 40 to 45 minutes.
  • 5
    In a small sauce pan, heat butter over medium heat until melted.
  • 6
    Add brown sugar and mix together until sugar dissolves.
  • 7
    Add rum and cook for 1 minute on medium heat.
  • 8
    Slice pie and serve with rum sauce.

Raspberry Coconut Pie

This recipe is adapted from a vintage Mennonite Recipe Book that I purchased at the Relief Sale.
I would put this in the category of an All American Recipe.

Raspberry Dessert:

2 C Flaked Coconut
2 TBS Sugar
1 TBS Flour
3 TBS Butter, melted
1 - 10 oz. package of frozen Raspberries, thawed
1 TBS Cornstarch
1/3 C Water
1 - 8oz. package of Cream Cheese, softened
1/2 C Powdered Sugar
3 TBS Milk
1 - 8 oz. carton of Cool Whip ( for my European Friends this is Whipped Cream)  For this recipe you're asked to top the dessert with whipped cream, so you can make enough for that , if you don't have Cool Whip...... We could all do this!

1/3 C Chopped Pecans

Mix well

Press into the bottom of a 9" Pie pan, preferably glass for presentation.
Bake at 350 degrees for 12 - 15 minutes
Cool completely

Cook Raspberries
Thicken with Cornstarch mixed with the Water
Continue cooking until thick, stirring often
Remove from heat and cool completely

Spread the Raspberries over the crust

In a bowl, mix together with an electric mixer:
Cream Cheese
Powdered Sugar
Spread this over the Raspberries

Top the dessert with Cool Whip or Whipped Cream.
Sprinkle with Pecans

Monday, April 15, 2013

Holiday Potato Casserole

This is another Mennonite recipe.

Even though the title is Holiday, I think these can be made for any family gathering throughout the year.

4 lbs. Potatoes
1 C chopped Onion
1/4 C Butter
1 can of Cream of Celery Soup
1 1/2 C Shredded Cheddar Cheese
1 pint of Sour Cream
1/2 C Crushed Corn Flakes
3 TBS Butter, melted

Boil the potatoes with skins on, until tender
Remove the skins and shred the potatoes into a large bowl.
Saute the Onions in 1/4 C Butter.
Remove from heat and add Soup, Sour Cream, and Cheese.
Pour over the Potatoes and mix well.
Place in a buttered 9"X13" Casserole dish.
Sprinkle with the Corn Flakes and melted Butter.
Bake at 350 degrees for 1 hour.

Peace in the Kitchen!

Rhubarb Dessert

Here's another great Rhubarb dessert.
I found this in a vintage Mennonite Recipe Book.

Rhubarb Dessert:

Place 5 C cut up rhubarb in the bottom of a buttered 9"X13" casserole .
Over the rhubarb, sprinkle 1 C Sugar and 1 6oz. box of strawberry jello.
Top with 3 C miniature marshmallows.
Mix a white cake mix according to package directions and pour the batter over the rhubarb mixture.
Bake at 350 degrees for 1 1/2 hours.
Do not frost.

Peace in the Kitchen!

Thursday, April 11, 2013

Sweet Potato Souffle / Trisha Yearwood's Recipe

Another great recipe re posted from Trisha Yearwood's Food Network Show.

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened
For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

Trisha Yearwood's Tofu Black Bean Lasagna

It's not easy to find a Tofu recipe that non vegetarians like.
This just may be the one!
This seemed like the perfect recipe for the "Hippy" Blog.

I got this recipe from Trisha Yearwood:

Tofu Black Bean Lasagna
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
Preheat the oven to 375 degrees F.

In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.

Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.

Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.

Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.