Crustless Lemon/Coconut Pie

Here's another simple Pie that creates it's own Crust. Not everyone is comfortable making Pie Crust. This is a great alternative. I have other repose with the same results.

Lemon/Coconut Pie without a Crust

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan greased well with Room Temperature Butter.

2 C Whole Milk
1 C Flaked Coconut
4 Large Eggs
1 tsp Vanilla
1/2 C Flour
8 TBS Butter, melted
3/4 C Granulated Sugar
Juice of 1 Lemon
Zest of 1/2 Lemon

In a Large Mixing Bowl:
All ingredients.
Whisk by hand until well combined.

Spoon into the Pie Pan.
Bake 45 minutes.

Remove Pan to a Rack to cool completely.
Refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!

Icing, my favorite recipes

I decided to do a collection of Icing recipes.
I spent some time as a Cake Decorator in the 80's.
My favorite Icing that we made is called Better Cream....... no it's not Butter Cream!
Once you try it, you'll understand the name.




You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing

Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt
1 - 8 oz.  Thinnest recommended for a Cake  1/2 Pint of Heavy Cream ( 4 oz. for Medium /Stiff , recommended for Piped Cupcakes and Decorative Piping on Cakes), ( 6 oz. for Thin) recommended for a light filling.
The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Enjoy!

Peace in the Kitchen!


Chocolate Icing:

Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C  Guittard Extra Dark Chocolate Chips, melted.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.

In a bowl, sift together:
Sugar
Cocoa Powder

On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.

Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.


Coconut Icing

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

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.



Pineapple Icing:

8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar

In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.

Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.


German Chocolate Icing:

12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans


In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.

Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.

Cream Cheese Icing

This is a great icing for a Carrot Cake.
Of course I double it because I love Icing.
If you double it and don't use it all, it can be refrigerated for up to 1 week.

Here's what you'll need:
This is made by hand in a Large Mixing Bowl with a Hand Mixer.

8 oz. Cream Cheese, room temperature.
3/4 C Softened Butter or 5 1/3 TBS.
3 1/2 C Confectioner's Sugar
1 tsp Fresh Lemon Juice
1 1/2 tsp Lemon Zest

OPTION:
If you don't want to make it with Lemon, add 1 tsp Vanilla.

In the Mixing Bowl with Hand Mixer on Medium Speed:
Cream Cheese
Butter
Beat until Creamy Smooth and completely combined.

Add:

Sugar
Gradually in 3 separate portions.
Beat just until combined after each addition.
Add Juice and Zest or Vanilla.
Mix just until combined!

Transfer to a covered container and refrigerate until ready to use. Bring to room temperature and spreadable consistency when ready to Frost a Cake.

Enjoy!
Peace in the Kitchen!

Hippy in the Kitchen Tie Dyed Easter Eggs using Cool Whip

What a crazy concept. Pretty Far Out if you ask me! I love this easy, messy, very Groovy way to Dye Easter Eggs. It's very appealing to The Hippy in the Kitchen.

I'm simply posting the link so I have the authority to add photographs.
I think these will make it into our Easter Baskets this year.

Spread the Cool Whip evenly over the Sheet Pan
Drip a variety of Neon Food Colors over the Cool Whip.
Swirl lightly with a toothpick.
Wear plastic gloves and roll the hard boiled eggs in the Cool Whip.
Allow to sit for 30 minutes.
Remove Eggs, Wipe with a paper towel.
Wash under running cold water.

Tie Dyed Easter Eggs

Here's what you'll need:
1 Sheet Pan
Hard Boiled Eggs
A Container of Cool Whip
Neon Food Colors
Disposable Plastic Gloves



Enjoy!
Peace in the Kitchen!

Easy Apple Coffee Cake

I know that some people are opposed to pre made Cake Mixes, and that's OK. However, in a pinch, when you need a quick dessert, this is it! It's a great Breakfast Coffee Cake or Dessert. There are only 2 ingredients that you can always have available in your Pantry. Mix them together and Bake! That's it.  ( 3 ingredients if you count the Butter to grease the pan.) It really doesn't get any easier that that.

OPTION:
Peach Pie Filling

Easy Apple Coffee Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan. (well buttered)

1 - Can of Apple Pie filling
1 Box of Angel Food Cake Mix

Mix well in a Bowl.
Spoon into the Pan.
Bake 20 - 30 minutes. Until the top begins to brown.

Remove to a Rack to cool for 10 minutes.
Serve Warm with a good Cup of Coffee!

Enjoy!
Peace in the Kitchen!

Easter Bundt Cake

This is not a difficult or complicated cake. It's just colorful and the perfect cake for The Hippy in the Kitchen.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 12 C Bundt Pan. Choose a simple Design like the Classic Original Bundt Pan.
4 - Small Separate Bowls to divide the Batter by color.

LorAnn Gourmet Gel Food Coloring
This is the Food Coloring I use for Macarons.
It was recommended in the Macaron Classes I've taken.
It's the only Food Coloring I use.

1 -  Duncan Hines Classic White Cake Mix.
1 tsp Orange Extract
Food Coloring: ( I use Gel Food Coloring)
Orange
Yellow
Green
Blue

Glaze:
1 1/2 C Confectioner's Sugar
2 TBS Water
1/2 tsp Vanilla

In a Large Mixing Bowl:
Prepare the Cake Batter according to the package directions.
Add:
Orange Extract
Stir to combine well.

Divide the Batter equally among the 4 Bowls to prepare them with Color.
Create the Four Colors among the Bowls: Orange, Yellow, Green, Blue.
Stir to combine well to create the intensity of your desired color.
The average is 50 drops of coloring. 25 for Yellow. Or, create your own colors.

Spray the Pan with a Vegetable Cooking Spray or use Brush well with Pan Release Mix:
 (get every crease and crevice of the design) Here's the mix recipe: (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. It keeps forever!

Begin by gently spooning the Batter into the Pan in the following order:
Orange
Yellow
Green
Blue
Do not stir the Batter.

Bake 30 - 35 minutes.
A Toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 10 minutes.
Invert the Cake onto the Rack to cool completely.

Prepare the Glaze.

In a Small Mixing Bowl:
Sugar
Water
Vanilla
Stir to combine well.

Transfer to a Zip Lock Bag.
Snip off one of the corners of the bag to create a very small hole.
Squeeze the Glaze in a Zig Zag design.


Enjoy!
Peace in the Kitchen!

Hominy and Green Chile Casserole

I recently read a story about  this recipe. I did some research and decided to post it on my Blog. I happen to love Hominy. My mother served it to us when I was a child. I must have loved it or I would have passed on this recipe. This is considered a comfort food.


I've adapted the recipe without compromising the original.

Hominy and Green Chile Casserole

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 Quart Cast Iron Dutch Oven

2 Cans of Yellow Hominy, drained.
2 - 4 oz. Cans of Diced Green Chiles, undrained.
2 C Sour Cream
2 C Shredded Cheddar Cheese + additional for Garnish.

Mix all ingredients in a Large Mixing Bowl.
Stir to combine well.

Transfer to the Casserole Dish.
Bake for 15 - 20 minutes.

Serve individual servings topped with additional Cheddar Cheese.

Enjoy!
Peace in the Kitchen!