Our daughter has invited a friend of hers to our house for Thanksgiving Dinner for the past couple of years. Her friend is originally from Puerto Rico and she brings this Coconut Flan for our Thanksgiving Dinner. I asked if she would share the recipe.
Thank you Kathleen for sharing your family recipe with our family.
We love your Tembleque........ here is the recipe!
Here's what you'll need.
1 - 8" Pie Pan
4 C Coco Lopez Coconut Milk, divided.
1/2 C Cornstarch
2/3 C Sugar
1/2 tsp Salt
Cinnamon for Garnish.
In a saucepan:
Dissolve Cornstarch
in 1/4 C Coconut Milk.
Once dissolved, add the remainder of the milk , sugar and salt.
Whisk together.
Cook over medium heat , stirring constantly as it begins to thicken.
Lower the heat until it boils and thickens.
Pour immediately into the Pie Pan.
Cool, cover with plastic wrap and refrigerate for at least 2 hours.
Release from the Pan using a knife and turn onto a platter, or serve from the Pie Pan.
Sprinkle with Cinnamon.
Enjoy!
Peace in the Kitchen!
Saturday, May 11, 2013
Granola Bites in a Muffin Tin
Granola Bites in a Muffin Tin:
We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.
In the 60's & 70's we certainly ate a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.
This is simple and very close to the ones we buy.
1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract
In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )
In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )
Mix the wet ingredients into the dry ingredients until dry ingredients are completely moistened.
Divide among 12 cups of a regular size Muffin Tin
Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly
Cool before releasing from the pan
Enjoy!
Peace in the Kitchen!
We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.
In the 60's & 70's we certainly ate a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.
This is simple and very close to the ones we buy.
1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract
In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )
In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )
Mix the wet ingredients into the dry ingredients until dry ingredients are completely moistened.
Divide among 12 cups of a regular size Muffin Tin
Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly
Cool before releasing from the pan
Enjoy!
Peace in the Kitchen!
Baked French Toast in a Muffin Tin served with a Berry Topping !
Here's another great idea for Breakfast or Brunch
Adapted from the Muffin Tin Chef
6 Slices of White Bread
3 Eggs , beaten
1/3 C Heavy Cream
1 TBS Brown Sugar
1 tsp Vanilla
1/4 tsp Cardamom ( if you don't have Cardamom, blend equal parts of Cinnamon & Nutmeg or Cinnamon & Ginger ) 1/8 tsp of each.
1/4 tsp Salt
Berry Topping
1 C Fresh or Frozen Berries, your choice
1/3 C the best Maple Syrup you can afford
1/2 tsp Cinnamon
1 tsp Citrus Zest , your choice ( I like Lime with Blueberries, Lemon or Orange with Raspberries , Strawberries, Lingonberries, Black Berries etc !
1 tsp Cornstarch
Cut the Bread into small cubes
In a small bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Cardamom
Salt
Add Bread to the mixture
Let sit for at least 5 minutes
Divide the mixture between 12 cups in a regular size Muffin Tin
Divide the remaining liquid from the mixture evenly among the cups
Bake at 350 degrees at least 20 minutes, until the top is golden brown and the egg mixture has set
Topping:
In a saucepan, cook together:
Berries
Maple Syrup
Cinnamon
Citrus Zest
Bring to a boil over Medium - Low heat
Simmer 5 minutes
Whisk in Cornstarch
Continue simmering until the mixture thickens , 1 minute
Enjoy!
Peace in the Kitchen!
Adapted from the Muffin Tin Chef
6 Slices of White Bread
3 Eggs , beaten
1/3 C Heavy Cream
1 TBS Brown Sugar
1 tsp Vanilla
1/4 tsp Cardamom ( if you don't have Cardamom, blend equal parts of Cinnamon & Nutmeg or Cinnamon & Ginger ) 1/8 tsp of each.
1/4 tsp Salt
Berry Topping
1 C Fresh or Frozen Berries, your choice
1/3 C the best Maple Syrup you can afford
1/2 tsp Cinnamon
1 tsp Citrus Zest , your choice ( I like Lime with Blueberries, Lemon or Orange with Raspberries , Strawberries, Lingonberries, Black Berries etc !
1 tsp Cornstarch
Cut the Bread into small cubes
In a small bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Cardamom
Salt
Add Bread to the mixture
Let sit for at least 5 minutes
Divide the mixture between 12 cups in a regular size Muffin Tin
Divide the remaining liquid from the mixture evenly among the cups
Bake at 350 degrees at least 20 minutes, until the top is golden brown and the egg mixture has set
Topping:
In a saucepan, cook together:
Berries
Maple Syrup
Cinnamon
Citrus Zest
Bring to a boil over Medium - Low heat
Simmer 5 minutes
Whisk in Cornstarch
Continue simmering until the mixture thickens , 1 minute
Enjoy!
Peace in the Kitchen!
Wednesday, May 8, 2013
Thank you all......
I've traveled the world extensivily. The list of countries that visit this blog is very impressive. Each time I visit another country, I take a part of it with me and keep it in my memory forever, I hope that all of you can take away a bit of my life and my experiences from Texas and my home State of Michigan as you read the stories and the recipes on this blog.
I love the food and the recipes that I experience in the countries where I've spent time.
I've mentioned it before on the blog....... "if you want to get to know people in other cultures... eat with them"!
Enjoy my world!
I've enjoyed yours!
Peace!
I love the food and the recipes that I experience in the countries where I've spent time.
I've mentioned it before on the blog....... "if you want to get to know people in other cultures... eat with them"!
Enjoy my world!
I've enjoyed yours!
Peace!
Jello Instant Pudding Frosting
This was probably an original Kraft recipe from decades ago. It's available online in many variations.
It can be made with any flavor of Instant Pudding Mix.
It's obviously a simple and quick recipe.
I haven't made it, but I will.
I'll update the blog with my opinion and photographs when I make it.
I've previously posted my Best of the Best Recipe for a Pastry Cream that is the best I've ever tasted. It's also easy to prepare. I believe it's in my Tips, Hints and More category. You can search it on the blog.
So, here's the Jello Instant Pudding Frosting Recipe:
It can be made with any flavor of Instant Pudding Mix.
It's obviously a simple and quick recipe.
I haven't made it, but I will.
I'll update the blog with my opinion and photographs when I make it.
I've previously posted my Best of the Best Recipe for a Pastry Cream that is the best I've ever tasted. It's also easy to prepare. I believe it's in my Tips, Hints and More category. You can search it on the blog.
So, here's the Jello Instant Pudding Frosting Recipe:
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1
cup cold milk
1/4
cup powdered sugar
1
tub (8 oz.) COOL WHIP Whipped Topping, thawed
make it
BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
Tuesday, May 7, 2013
Aunt Faye's Butterscotch Yule Log
This is truly a vintage recipe for the Thanksgiving and Christmas Holidays.
These remind me of Stuckey's Pecan Logs.
Stuckey's was a restaurant along the highways in Michigan.
When we were kids and our family traveled through the State of Michigan ,my father always stopped at a Stuckey's and we bought their Pecan Logs.
1 6 oz. package ( 1 C ) Butterscotch Flavored Morsels
1/3 C Sweetened Condensed Milk
1/2 tsp Vanilla
1/2 C Chopped Pecans + Pecan Halves for decorating the log
1 Egg white, beaten with a fork
In a double boiler, melt Butterscotch Morsels over Hot, not boiling water.
Remove and stir in Condensed Milk and Vanilla
Add Chopped Pecans
Mix well
Chill until firm enough to handle
Form into a 12 " log on waxed paper
Roll tightly in the waxed paper to shape evenly into the log
Unroll and mark the surface lengthwise with the tines of a fork to resemble the bark of a branch.
Brush the log with the Egg White
Press Pecan Halves all over the surface of the roll, cover completely.
Wrap in a new piece of waxed paper and refrigerate until completely chilled
Unwrap and slice in 1/2 " slices with a sharp knife.
Makes about 2 dozen slices.
Enjoy!
Peace in the Kitchen!
These remind me of Stuckey's Pecan Logs.
Stuckey's was a restaurant along the highways in Michigan.
When we were kids and our family traveled through the State of Michigan ,my father always stopped at a Stuckey's and we bought their Pecan Logs.
1 6 oz. package ( 1 C ) Butterscotch Flavored Morsels
1/3 C Sweetened Condensed Milk
1/2 tsp Vanilla
1/2 C Chopped Pecans + Pecan Halves for decorating the log
1 Egg white, beaten with a fork
In a double boiler, melt Butterscotch Morsels over Hot, not boiling water.
Remove and stir in Condensed Milk and Vanilla
Add Chopped Pecans
Mix well
Chill until firm enough to handle
Form into a 12 " log on waxed paper
Roll tightly in the waxed paper to shape evenly into the log
Unroll and mark the surface lengthwise with the tines of a fork to resemble the bark of a branch.
Brush the log with the Egg White
Press Pecan Halves all over the surface of the roll, cover completely.
Wrap in a new piece of waxed paper and refrigerate until completely chilled
Unwrap and slice in 1/2 " slices with a sharp knife.
Makes about 2 dozen slices.
Enjoy!
Peace in the Kitchen!
Aunt Faye's Molasses Apple Cookies
This is another Christmas Cookie Recipe from Aunt Faye.
1/2 C Raisins
1 C Vegetable Shortening
1 1/2 C packed Brown Sugar
1/4 C Molasses
3 Eggs
3 1/2 C Sifted Flour
1.2 tsp Salt
1 tsp Baking Soda
3 tsp Cinnamon
1/4 tsp Clove
1/2 tsp Nutmeg
1/4 tsp Allspice
1 C chopped Walnuts
1 C peeled & finely chopped Apple ( I prefer Jonagold Apples)
Rinse Raisins in Hot Water, dry them
Cream Shortening and Sugar in a stand mixer ( until creamy) This can be mixed for up to five minutes.
Add Molasses
Add Eggs, one at a time
Sift in a separate bowl:
Flour
Salt
Baking Soda
Cinnamon
Clove
Nutmeg
Allspice
Add this mixture to the Shortening mixture.
Mix lightly
Fold in Walnuts Apples, Raisins
Drop by spoonfuls onto a Parchment Paper lined, or Silpat lined Cookie Sheet. ( I use a cookie scoop)
Bake at 350 degrees for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
1/2 C Raisins
1 C Vegetable Shortening
1 1/2 C packed Brown Sugar
1/4 C Molasses
3 Eggs
3 1/2 C Sifted Flour
1.2 tsp Salt
1 tsp Baking Soda
3 tsp Cinnamon
1/4 tsp Clove
1/2 tsp Nutmeg
1/4 tsp Allspice
1 C chopped Walnuts
1 C peeled & finely chopped Apple ( I prefer Jonagold Apples)
Rinse Raisins in Hot Water, dry them
Cream Shortening and Sugar in a stand mixer ( until creamy) This can be mixed for up to five minutes.
Add Molasses
Add Eggs, one at a time
Sift in a separate bowl:
Flour
Salt
Baking Soda
Cinnamon
Clove
Nutmeg
Allspice
Add this mixture to the Shortening mixture.
Mix lightly
Fold in Walnuts Apples, Raisins
Drop by spoonfuls onto a Parchment Paper lined, or Silpat lined Cookie Sheet. ( I use a cookie scoop)
Bake at 350 degrees for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
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