Tie Dyeing ! The Hippy in The Kitchen has taken the week off to Tie Dye

I thought I'd share my Tie Dyeing Week with my readers. I took a break from the Kitchen and headed to a friend's Garage with Anne, our host Barbara and our friends Karen and Frances. We've been Tie Dyeing this week.
Here's a sample of what we had fun creating. I'll post additional picture as we get everything washed and dried. I experimented with a pair of my jeans and they are very cool! They're not ready to photograph yet. There's more to come!

The Hippy in the Kitchen's Tie Dyeing Week:

My White Columbia Shirt!

Ice Dyeing a pair of Jeans

Anne's Jacket

Yardage

Yardage

Baked Blueberry Dessert

I happen to love Blueberries!


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking Pan, brushed well with Pan Release Mix. Equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs.

2 C Fresh Blueberries
1 TBS Lemon Juice
1 1/2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
3 TBS Vegetable Oil (not Olive Oil)
2 tsp Vanilla
1 tsp Cinnamon
1 1/4 C Granulated Sugar, divided.
1 C Heavy Cream
1 TBS Cornstarch
1 C Boiling Water

Options:
Vanilla Ice Cream
Homemade Whipped Cream

In a small bowl:
Blueberries
Lemon Juice.
Toss to coat the Berries.

In the Baking Pan:
Blueberries
Spread out evenly in the pan.

In a Medium Bowl:
Flour
Salt
Baking Powder
Oil
Vanilla
Cinnamon
1 C Sugar
Cream
Whisk well.
Spread evenly over the Berries.

In a 2 C Pyrex Measuring Cup:
Boiling Water
1/4 C Sugar
Cornstarch
Whisk well.
Pour evenly over the Flour Mixture.

Bake for 50 - 60 minutes.
Serve Hot with a Scoop of Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Fresh Raspberry Truffles

A little decadence, in moderation is OK! I love most anything made with Raspberries and I love Dark Chocolate. I have several recipes on the Blog for Chocolate Truffles. This is the first one made with Fresh Raspberries.

Fresh Raspberry Truffles

Here's what you'll need.
A  Small Sheet Pan or Baking Pan, lined with Waxed Paper.

1/4 C Heavy Cream
7 oz. Bittersweet Chocolate, finely chopped.
1 1/2 TBS Framboise (Raspberry Liqueur)
1 C Fresh Raspberries placed on Paper Towels to dry them.
3/4 C Unsweetened Cocoa Powder. Place it in a Medium Zip Lock Bag. Set aside.

In a Saucepan on Medium Heat:
Cream
Heat just until a Simmer.
Remove from Heat.
Add:
Bittersweet Chocolate
Stir well until completely melted and creamy smooth.

Fold in:
Framboise

Add Raspberries to the Chocolate in Batches of 6 at a time.
Use two forks to take them out, one at a time.
Toss them back and forth to remove excess chocolate.

Transfer them to the Sheet Pan and refrigerate for 1 hour.

Remove and place them in small batches into the Cocoa Powder.
Gently shake until well coated.
Remove them to a Serving Platter or a Storage Container and Refrigerate until ready to Serve.


Enjoy!
Peace in the Kitchen!

Healthy Power Breakfast and Breakfast Drinks

I know the importance of eating Breakfast. It's the most important meal of the day. You should eat three meals a day, have 2 healthy snacks and drink 64 oz. of water. Here's a great meal to start out the day and give you a healthy way to provide the energy you need to make it until lunch. If you feel the urge to snack between Breakfast and Lunch you can eat a Kind Bar. I also have one between Lunch
and Dinner.

Healthy Power Breakfast

This recipe should last 1 week.
Eat some every morning for Breakfast. It's all I eat along with Coffee, when I'm concentrating
on keeping my weight down.

2 TBS Rolled Oats

1 C Plain Yogurt

1 tsp Cocoa Powder

1 tsp Flaxseeds

6 Fresh Whole Plums

Prepare this meal the night before.

In a Bowl: (I put them in an 8 C Pyrex Measuring Cup)

Whole Plums
Boiling Water

Cover and set aside for at least 10 minutes.

In a Mixing Bowl:

Oats

Cocoa

Flaxseeds

Mix well.

Add:

Yogurt

Mix well.

Drain Plums and Dice them.

Add them to the Oats mixture.

Cover and refrigerate overnight.

Cleanse your Body!

Lose Weight!


Here are some additional Breakfast Drinks. I've learned that we don't need large Breakfasts that are filled with Fat and Carbohydrates. Sometimes a meal replacement Drink is all we need. They fill you up and supress excess hunger. I always see weight loss when I use these drinks as meal replacements.
You can also drink them for lunch, mid afternoon or instead of a heavy dinner.

Here are some of my favorite Breakfast Drinks

Blueberry Oatmeal:

1 C Fresh Blueberries
1/2 C Vanilla Yogurt
1/2 C Rolled Oats
1 C Almond Milk
Mix well in a Blender.


Raspberry Banana:

3/4 C Almond Milk
3/4 C Frozen Raspberries
1/2 C Bananas
1 TBS Almond Butter
Mix well in a blender.


Mango:

1 C Diced Fresh Mango
1/2 C Almond Milk
1/2 C Ice
1/4 C Vanilla Yogurt
Mix well in a Blender.


Blueberry, Banana, Coconut:

1 - 10 oz. Bag of Frozen Blueberries
3 Bananas, sliced or cubed.
1 C Vanilla Yogurt
1 C Unsweetened Coconut Milk
2 TBS Honey
Mix well in a Blender.


Pumpkin Spice:

1 C Ice
1/2 C Almond Milk
1/3 C Pure Pumpkin Purée
1 TBS Honey
A Pinch of Nutmeg
Mix well in a Blender.

Enjoy!
Peace in the Kitchen!

Falafel Waffles topped with Hummus and Pico de Gallo (Vegan)

I like Falafel. Typically it's made into a sandwich. I don't eat bread so I like the ability to have Falafel in a new recipe. I've added my favorite Hummus recipe and my favorite Pico de Gallo recipe to accompany the Waffles.
This is served as a dinner Entree.


Here's what you'll need:
A Belgian Waffle Maker sprayed with a Vegetable Cooking Spray.

When you're ready to serve, make Waffles according to your Waffle Maker's directions. Spread each Waffle with some Hummus and top it with some Pico de Gallo.

NOTE:
You can make the Hummus and the Pico de Gallo ahead of time and keep refrigerated.


Waffle Batter:
2- 15.5 oz. cans of Chick Peas or Garbanzo Beans
1/4 C Chopped Fresh Parsley
6 Green Onions, thinly sliced
2 Garlic Cloves, minced
1/2 tsp Ground Coriander
1/2 tsp Cumin
Salt and Pepper to taste.
1 1/2 tsp Flour
1 tsp Baking Soda

In a Food Processor:
Chickpeas
Parsley
Green Onions
Garlic
Pulse just until mixed well. You can do this in batches.

In a Large Mixing Bowl:
Falafel Mix
Coriander
Cumin
Salt and Pepper to taste.
Flour
Baking Soda.
Fold in by hand until well combined.
Cover and Refrigerate for 1 hour.
Make the Hummus.


Hippy in the Kitchen Hummus and Homemade Tahini:

Back to my roots, back to the 60's, back to basics. Hummus!
This recipe makes 1 1/2 C

2- Cloves of Garlic, peeled
1- can (15oz.) Chickpeas or Garbanzo Beans, rinse and drain
1/4 C fresh squeezed Lemon Juice
3 TBS Water
2 TBS Tahini (Sesame Seed Paste) Purchase or make your own, recipe to follow.
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Black Pepper


In a Food Processor:
Garlic, until minced.

Add:
Chickpeas
Lemon Juice
Water
Tahini
Cumin
Salt and Pepper
Process until creamy smooth.
Transfer to a bowl.
Cover and refrigerate until needed.


Homemade Tahini:

5 C Sesame Seeds
1 1/2 C Vegetable Oil
Toast the seeds on a baking sheet at 350 degrees for 5-10 minutes. Stirring often. Do not allow the seeds to brown.
Cool completely.

In a Food Processor:
Seeds
Oil
Process for 2 minutes.
Consistency should be thick and pourable.
Add additional oil if needed.
Cover and refrigerate until needed.


Terry's Original Pico de Gallo

Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I decided to buy fresh ingredients and make my own.
I didn't have a recipe so I created this one.

3 Roma Tomatoes, seeded and diced.
1 Red Bell Pepper, diced.
1 Green Bell Pepper, diced
The Juice of 1 Lemon
The Juice and zest of 1 Lime.
1 Red Onion, diced.
1/2 of a Bunch of Cilantro, finely Chopped.
2 Medium Jalapeños, seeded and diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste.

Mix all of the Ingredients in a Small Bowl. Refrigerate covered until needed

Enjoy!
Peace in the Kitchen!

Loaded Oatmeal Cookies

I'm always looking for new recipes for great cookies. Here's a nice Oatmeal Cookie that's loaded with  additional ingredients. I have a new, original recipe that I'll be entering in the Dallas Morning News/Central Market Holiday Cookie Contest this year called The 12 Days of Christmas. It's another Loaded Cookie. I'll post it sometime in November.

Loaded Oatmeal Cookies:

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper

12 TBS Butter, room temperature
1 C Brown Sugar
1/2 C Granulated Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Cloves
2 Eggs
1 tsp Vanilla
1 3/4 C Flour
2 C Rolled Oats
1 C Raisins
1/2 C Chopped Pecans
1 C Mini Chocolate Chips

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Baking Powder
Baking Soda
Cinnamon
Cloves
Beat for 3 - 5 minutes until creamy smooth.

Add:
Eggs
Vanilla
Mix just until combined.

Add:
Flour, gradually until well combined.

Add:
Oats
Raisins
Pecans
Chocolate Chips
Mix just until combined.

Use a 1 3/4" Cookie Scoop and drop 2" apart onto the Sheet Pan.
Bake for 8 - 10 minutes, until edges are golden brown.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Cookies to a Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Coconut, a collection of recipes.

I happen to love Coconut. I spent some time on the Island of St. Lucia in the 70's.
I discovered that I have enough Coconut Recipes to gather them in one Post on the Blog.


Coconut Recipes;

I decided to start with my recipe for Fried Plantains. They were fried in Coconut Oil. This Post includes my Story and Photographs.

St. Lucia:

I spent some time in the West Indies on the Island of St. Lucia back in the 70's. I was growing out of my Hippy stage. Maybe it was the end of that era in my life, or maybe not. We were quite carefree on the island. Anyway, I experienced the culture and the food of the West Indies and a few memories have remained with me.
I stayed in a house on the side of the mountain. There were no actual windows in the house. It was an amazing view of the Caribbean Sea.
Just off the opened living area were many Cashew trees. It was the first time I had ever seen them. We had a cook that would arrive everyday and plan meals for us. It was the first time I had experienced fried Cashew Nuts. He would cook them in coconut oil , salt them and serve them hot. The taste was incredible.
He taught me how to climb a coconut tree and I have a picture of that experience somewhere in my thousands of photographs of my worldly travels. I may have to post that someday so that my grandchildren will know that I wasn't just telling them a crazy story.
The chef would shave strips of fresh coconut and fry them in coconut oil. They were an afternoon snack served with a traditional St. Lucian cocktail.
The last food that I experienced for the first time was a fried Plantain.
Prior to that trip, I had never even seen a Plantain.
He would slice them, fry them, smash them and refry them, salt them and serve them as a chip for another afternoon snack.
I absolutely loved all of the new foods that I experienced.
I continued to make these items when I returned home from the island.
I never really had a recipe for the Plantains but I had my memories of watching the chef prepare them.
My children and grandchildren recently took a trip to Puerto Rico. It's another island that loves Plantains. As they were describing the foods that they experienced on the island, it brought back memories of St. Lucia. I was especially interested that they had eaten Fried Plantains and liked them.

Here is my recipe for Fried Plantains as I remember them:
I hope some of my readers will make this recipe and create a new food memory.

4 Green Plantains
Vegetable Oil ( on the island it was always Coconut Oil)
Salt

Peel and slice the Plantains on an angle 1/4" to 1/2"
Preheat the oil in a cast iron skillet
In small batches, fry the slices for 2 - 3 minutes on each side
Remove, drain on paper towels ( they drained them on pieces of brown paper bags)
Use a meat mallet ( or whatever you have on hand that would smash a Plantain ) I use a stainless steel measuring cup, smash them to 1/8"thick
Place them back in the oil and fry 2 minutes per side, until golden brown and crispy.
Drain again and sprinkle them with sea salt
I've included a dipping sauce recipe, but you can just eat them without it if you choose.

Mojo Sauce :

1/4 C olive oil
5 cloves of garlic, minced
1 TBS finely chopped cilantro, parsley or rosemary... etc. ( whatever herb you have available).
Salt to taste

Combine oil and garlic in a saucepan
Heat on low for about 5 minutes
Remove from heat
Place in a serving bowl
Add herbs and salt
Dip the crispy Fried Plantains in the sauce


Here's another sauce that can be used as a dipping sauce ;
This one comes from Bhutan, a country in the Himalayan Mountains.

1/3 C olive oil 
2/3 C sour orange juice (or half and half regular orange juice and lime juice)
6 cloves garlic, finely chopped 
1/2 tsp cumin, ground 
1/2 tsp salt 
1/2 tsp pepper 

Prepare the same as the previous sauce.



Enjoy!
Peace in the Kitchen!

Vintage slides
of St. Lucia:

the rough side of the island

this may be the island of Filicudi off the coast of Sicily.
Oh Well, another story , another time!
That was definitely a Hippy experience during
my many travels!

one of the grand pitons

the view from the opened living space in the house

I salted them with my Rosemary infused Sea Salt

I like a pie with a crust, but I don't always have time to make a crust. I'm not a fan of store bought, frozen pie crusts. So, I like pies without a crust when I want a quick dessert. I've previously posted my favorite recipe for Apple Pie without a crust, it's one of my favorites that I make often.

Coconut Pie without a Crust:

4 eggs
3/4 C sugar
1/2 C flour
1/4 C butter, melted
2 C whole milk
1 1/2 C coconut
1 tsp vanilla

Beat the eggs in a small bowl
Combine sugar with flour in a separate bowl.
Mix eggs, sugar/flour mixture and all remaining ingredients together in a bowl.
Pour into a 10" pie pan prepared with a baking spray. I use my Pan Release Mix.
Bake at 350 degrees for 45 minutes.
Do not over bake.
Center may not appear to be set, but it will when it's left to cool.

Enjoy!
Peace in the Kitchen!


Another recipe from my mother in law.
A classic dessert to take to a neighborhood gathering or a church function.
Make it for your family!

Coconut Pineapple Cake

2 C flour
2 C sugar
2 tsp baking soda
2 eggs
1- (20 oz.) can of crushed pineapple (with juice)
1 C coconut
1 C chopped pecans

Sift dry ingredients together.
Add all of the rest of the ingredients, mix well and pour into a 9"X13" pan prepared with a baking spray. (I use my Pan Release Mix)

Bake at 350 degrees for 35 minutes.
Cool completely.

Make the frosting and ice the cake:

8 oz. package of Cream Cheese
1C Confectioner's Sugar
1/2 stick of Butter
1 tsp Vanilla

Beat until smooth and ice the cake.

Enjoy!
Peace in the Kitchen!


It's time to start thinking about Summer and this vintage Tropical Pie. It was an Eagle Brand Recipe that has been adapted and re done many times.

Sweetened Condensed Milk was a very common ingredient in many American desserts. I find it often used in recipes from my vintage cookbooks.
Eagle Brand makes Sweetened Condensed Milk.
Gail Borden was granted the patent for Sweetened Condensed Milk in 1856.
Although Borden received the patent in 1854 for Unsweetened Milk, it was not successfully canned until 1885 by John Meyenberg.
Borden add Evaporated Milk to the product line in 1892.

Summer No Bake Tropical Pie:

1 Pre-Made Graham Cracker Crust
1 C flaked Coconut
1 (15.25 oz.) Can Crushed Pineapple, well drained.
1 C Maraschino Cherries , drain and reserve 1 TBS of the juice, chop the Cherries.
1/2 C Chopped Pecans
1 C Sweetened Condensed Milk
5 TBS Lemon Juice
1 (8 oz.) carton of Whipped Topping (Cool Whip) Thaw if frozen.


In a large Mixing Bowl:
Coconut Flakes
Pineapple
Cherries
Pecans
Condensed Milk
Lemon Juice
Cherry Juice
Mix Well.

Fold in Cool Whip.
Pour into Crust and refrigerate overnight.

Enjoy!
Peace in the Kitchen!

Here's a recipe from one of my vintage Mennonite Cookbooks.

Million Dollar Pie:

This recipe makes 2 pies.
Here's what you'll need:
2 - 9" Pie Crusts, Graham Cracker or Pastry Crust


In a large Mixing Bowl:
1 Can Eagle Brand Sweetened Condensed
1/2 C Chopped Nuts
1 ( 16oz.) can Crushed Pineapple with the Juice.
3 TBS Lemon Juice
1 (12oz.) Carton of Cool Whip, thawed if frozen.
Mix Well.

Pour evenly into the 2 Pie Crusts.
Refrigerate overnight or Freeze.

Enjoy!
Peace in the Kitchen!


I found the next recipe in the archive files of my Aunt Faye, For those that haven't read the blog from the beginning, I started and dedicated this blog to my Aunt that was a Professional Chef for a very wealthy family in Michigan.
I have all of her recipes.

Pineapple Souffle :

Here's what you'll need:

Tear a 20" - 22" length of Aluminum Foil; fold lengthwise in half.
Wrap around a 1 Quart Souffle or Straight Sided Baking Dish, to form a 4" collar above the top edge of the dish.
Tie with string.


1 Envelope of Unflavored Gelatin
1/3 C Lemon Juice
4 Eggs, separated (separate yolks and whites)
1/4 tsp Salt
1 1/3 C (15oz.) Can of Eagle Brand Sweetened Condensed Milk.
2 1/2 C  (1lb.) Can of Crushed Pineapple

In a Double Boiler:
Sprinkle Gelatin over Lemon Juice, allow to soften.
Add Slightly beaten Egg Yolks and Salt.
Cook over Hot Water, stirring until Gelatin dissolves. (about 3 minutes).

Add:
Sweetened Condensed Milk.
Pineapple with the Juice.

Remove the top of the double boiler from the heat and place over ice water.
Stir frequently until it mounds when dropped from a spoon.

In a large bowl:
Beat Egg Whites until stiff.

Fold Gelatin mixture into Egg Whites.

Gently turn the mixture into the Souffle Dish.
Refrigerate for 5 hours or until firm.

Carefully remove the foil collar to serve.

Enjoy!
Peace in the Kitchen!




This recipe is originally from The Saddlebag Lake Resort Cookbook from 1956. It's in Yosemite National Park. I love vintage recipes like this. This is a very simple pie.

Coconut Macaroon Pie:

2 Eggs, beaten
1/2 C Water
1 1/2 C Granulated Sugar
1/4 C Flour
1/4 tsp Salt
1 stick (8TBS) Butter, melted
1 1/3 C Sweetened Flaked Coconut + additional for garnish.
1 unbaked 9" Pie Crust

Preheat the oven to 325 degrees.

In a large mixing bowl:
Eggs
Water
Sugar
Flour
Salt
Butter
Whisk well.
Fold in the Coconut by hand.
Pour filling into the crust and sprinkle with additional Coconut Flakes which will brown as the Pie bakes.
Bake for 45 - 55 minutes. It should be golden brown. Rotate the pie half way through baking time.
Check it to make sure it doesn't brown too quickly. You can always make a foil tent to stop the browning and finish the baking time.

Remove the pan to a rack and cool completely before serving.
It's even better if it's refrigerated for 3 hours.

Enjoy!
Peace in the Kitchen!



We have an incredible French Bakery and Bistro in our little town in Texas.  It's hard to believe but we are fortunate to have it.
We had 19 family members for dinner a few weeks ago and the meal was amazing. You can't imagine the assortment of pastries and cakes and macarons that are available for dessert, along with some very creative french pastries, all made by their French Pastry Chef. My nephew said to the server, "don't you have anything regular like  Coconut Cake?" She said, I'll check...... and came out with the most incredible large layered Coconut Cake. Three people ordered it and said it was the best Coconut Cake they had ever eaten.
I don't have that recipe but this recipe is equally moist and delicious and it's made for a crowd in a Jelly Roll Pan. Guaranteed to please any Coconut lover.

Coconut Sheet Cake:

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 18" X 13" Jelly Roll Pan (Half Sheet Cake Pan), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar.

2 C Flour + 2 TBS  Measure it out together. (it will be used together in the cake preparation)
2 C Granulated Sugar
8 TBS Butter, room temperature.
1 C Water
1/2 C Shortening
1/2 C Buttermilk
1/2 tsp Baking Soda
2 large Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1/4 C Sweetened Shredded Coconut

Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

Additional Sweetened Shredded Coconut for the top of the cake.

In a large mixing bowl:
Flour
Sugar
Whisk well and set aside.

In a saucepan on medium heat:
Butter
Water
Shortening
Bring to a boil
Add this mix to the Flour bowl.
Stir by hand to combine well.
Add these ingredients in the following order, stirring after each addition.
Buttermilk
Baking Soda
Eggs
Vanilla
Coconut Extract
Mix well.
Fold in Coconut.

Pour the batter into the pan.
Bake for 20 minutes.
Remove to a rack, immediately poke holes throughout the cake with a blending fork. (the tunes are usually larger than a regular dinner fork)
Pour the icing evenly over the cake.


Icing.
In a saucepan on medium heat:
Butter
Milk
Bring to a boil, stirring until the butter is melted.
Add:
Confectioner's Sugar
Coconut Extract
Whisk until smooth.


When the cake is Iced, sprinkle evenly with plenty of additional Sweetened Shredded Coconut.

Enjoy!
Peace in the Kitchen!



I often refer to recipes as Church recipes. If you've ever been to a Church Supper, Luncheon, Breakfast or a Church Festival you know how amazing the food can be. Everyone is asked to bring a dish and most people bring their favorite family Casserole, Salad or Dessert. And...... you walk away from any Church meal with a new recipe.
Here's just one more of those recipes that I wanted to share.

Pineapple Coconut Church Cake

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Batter:
8 TBS Butter, room temperature
2 C Granulated Sugar
2 C Flour
2 Large Eggs
1 tsp Baking Soda
1 tsp Vanilla
2 - 8oz. cans of Crushed Pineapple, undrained You need a total of 16 ounces of undrained crushed pineapple.

Frosting:
8 TBS Butter
1 C  Granulated Sugar
3/4 C Evaporated Milk
1 C Flaked Coconut
1 C Chopped Pecans
1 tsp Vanilla

Batter:
Butter
Sugar
Milk
Coconut
Pecans
Vanilla
Mix well by hand with a spoon.
Pour into the pan.

Bake for 35 - 40 minutes.
Remove the pan to a rack and allow to sit while you make the Frosting.

Frosting:

In a saucepan on medium heat:
Butter
Sugar
Milk
Stirring constantly.
It will begin to boil.
Cook for 5 minutes.
It will begin to thicken.
Remove from heat.

Add:
Coconut
Pecans
Vanilla
Mic well.
Pour evenly over the cake.

Enjoy!
Peace in the Kitchen!


I love Coconut Pie but I like it simple and without Meringue. This is a vintage recipe that's simply Coconut, delicious without Meringue. Individual slices can be served with Whipped Cream.
This is the Coconut Pie that Aunt Faye made.

Here's what you'll need:
1 - 9" prepared and baked Pie Crust. You can purchase it or make your favorite one.

1 C Whole Milk
1 C Sweetened Flaked Coconut
1 C Half and Half
1/2 C Granulated Sugar
2 TBS Cornstarch mixed with 2 TBS Cold Water.
2 Egg Yolks
1 tsp Vanilla

In a double boiler on medium heat:
Milk
Half and Half
Sugar
Bring to a Boil.
Remove from heat and set aside.

In a small bowl:
Corn Starch
Water
Stir well.

In a small bowl:
Egg Yolks
Whisk until light yellow.
Add:
Corn Starch
Mix well.

Add the Egg Yolk mixture to the double boiler mixture.
Cook on medium heat for 5 minutes, stirring constantly.
Remove from heat.
Add:
Vanilla
Coconut
Mix well.
Set aside for 30 minutes.

Pour into the Crust.
Cover with plastic wrap.
Refrigerate 30 minutes.

Individual slices can be served with Whipped Cream.

Enjoy!
Peace in the Kitchen!


Coconut Cherry Christmas Bars:

This could be classified as vintage iconic American. I think Betty Crocker did a similar version of it and it's been adapted through the years. Here's my favorite recipe for Coconut, Cherry Bars.

Here's what you'll need:

Preheat the oven to 350 degrees

1 - 8" X 8" pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Yield: approximately 16 bars - 2" X 2".

Crust:

1 1/2 C Crushed Graham Crackers

2 TBS Dark Brown Sugar

A Pinch of Salt

8 TBS Butter, melted

Filling:

1 Can of Sweetened Condensed Milk
1 C Flaked Coconut

Icing:
1 1/2 C Confectioner's Sugar
2 TBS Butter
1/2 tsp Vanilla
1 TBS Maraschino Cherry Juice
1/2 C Chopped Maraschino Cherries

Crust:
In a mixing bowl:
Graham Crackers
Sugar
Salt
Butter
Mix well to combine.
Press evenly in the bottom of the pan.
Bake 10 minutes.
Remove pan to a rack to cool completely.

Filling:
In a small mixing bowl:
Milk
Coconut
Whisk well.
Spread evenly over the Crust.
Bake 25 minutes.
Remove pan to a rack to cool completely.

Icing:
In a medium mixing boel:
Sugar
Butter
Vanilla
Cherry Juice
Cherries
Mix well.
Spread evenly over the Filling.
Cut into Squares.
Transfer to a serving Platter.

Enjoy!
Peace in the Kitchen!


This is another Vintage Recipe from a newspaper in Kansas dated Sept. 20, 1981. It was in-between the pages of one of the cookbooks that I bought at the Mennonite Central Conference Sale at the Kansas State Fairgrounds. My wife is from a neighboring town. We try to attend the Sale every Spring. I started this Blog with vintage recipes from my Aunt Faye and I'm an avid collector of vintage recipes.
According to the article, this was a first place winning recipe at the Kansas State Fair. It was entered by Kathryn Robinson from Buhler, Kansas. It was entered in the Governor's Cookie Jar Category.

I'm posting the recipe as it was written in the Hutchinson News. Sunday, September 20, 1981.

Choco - Coconut Bars

1 1/2 C Flour, sifted
1/2 C Brown Sugar
1/2 C Margarine (today I would use Butter)
1/4 tsp Salt
1 - 6 oz. package of Chocolate Chips
2 Eggs
1 C Brown Sugar
1 tsp Vanilla
2 TBS Flour
1/2 tsp Baking Powder
1/4 Salt
1 1/4 C Flaked Coconut

Combine first four ingredients; work with pastry blender until crumbly.
Pat evenly into engrossed 13 by 9 by 2 inch pan.
Bake at 375 degrees for 10 minutes.
Sprinkle chocolate chips over the hot crust; return to oven for about 1 minute to soften.
Remove from oven and spread chocolate evenly.
Beat eggs until thick and light colored; beat in sugar and vanilla.
Stir in flour mixed with baking powder and salt, then coconut.
Spread evenly over chocolate layer.
Bake at 375 degrees for 15 - 20 minutes.
Cool and cut.
Makes 3 dozen 3" by 1" Bars.

Enjoy!
Peace in the Kitchen!


I've posted several recipes for Poke Cake. It's an American Iconic Cake. I put it in the same category as Dump Cake. All of them are easy, delicious, decadent and totally unhealthy. That's what makes them so good.

The following are all of the ingredients needed for this recipe + the ingredients to make the Cake according to directions on the box.

German Chocolate Caramel Poke Cake.

Preheat the oven according to the recommendation on the Box of Cake Mix.
1 Box of German Chocolate Cake Mix baked according to directions on the Box for a 9" X 13" Pan.

After the cake is baked:
Remove it to a rack to cool for 15 minutes.
Poke holes in the cake, every 1/2" with the handle of a Wooden Spoon.

Evenly pour 1 - (14.oz) Can of Sweetened Condensed Milk over the entire Cake.
Allow to soak into the Cake completely.

Sprinkle with 1/2 C of Flaked Coconut.

Drizzle evenly with 1/2 of a Jar of Caramel Topping.
Cover and refrigerate for 30 minutes.

Spread an 8 oz. container of thawed Cool Whip over the entire Cake.

Chop 5 regular sized Snickers Candy Bars & sprinkle them evenly over the entire Cake.

Drizzle with remaining Caramel Topping.



Enjoy!
Peace in the Kitchen!