Wednesday, March 6, 2024

Coconut Cream Pie




Coconut Cream Pie: Karri Perry, Blue Ribbon Favorites 






1 fully baked pie crust; homemade or store-bought. (Homemade Pie Crust Recipe Follows)


Pie Crust-makes 1 single crust pie

1 1/4 cups all purpose flour

11 Tbs unsalted butter

2 teaspoons sugar

1 tsp salt

1 tsp white vinegar

1 egg yolk

1/4 cup cold water-only using as much as needed


In a stand mixer, add flour, salt and sugar. Add the cold butter, in small cubes. Mix  on low to combine. The mixture should look shaggy, with small pea-sized butter bits.

Add the egg yolk and vinegar. 

Gently mix, and then add a small amount of water (1 Tablespoon at a time) until the dough just begins to stick together. 


Transfer dough to a piece of floured parchment. Roll to 1/8-1/4” thick. Fill a 9 or 10 inch pie plate with the rolled dough. Crimp the edges. Dock the pie with a fork.


Using a crumpled piece of parchment paper, gently place over crust. Add (about 1/4 cup) of pie weights, or dried beans on top of the parchment.  It’s ok for parchment to overhang the pie, you can use that to lift the parchment off later.


Bake the pie crust for 10-12 minutes on the lowest rack of a preheated 375 degree oven. After 12 minutes, remove from the oven. Lift the parchment and pie weights off of the crust by simply lifting parchment and setting aside. Return the semi-baked pie crust to the oven-but this time return the pie to the middle rack for and additional 10 minutes-or until baked lightly golden. Allow crust to cool completely before adding hot filling. Making the crust can be done 2 days ahead.  (This method of baking an empty pie crust is called “blind-baking” a crust)


Filling

1 (14-ounce) can coconut milk

1 1/2 cups milk

3/4 cup granulated sugar

1/4 tsp salt

1/4 cup cornstarch

4 egg yolks (reserve whites if making the Italian meringue top)

3 Tbs unsalted butter

2 teaspoons vanilla extract

1 teaspoon coconut extract

1 cup sweetened shredded coconut


Off of the heat-in a heavy bottomed pot, add the cornstarch, sugar and salt, mix together. 

Separate the egg yolks (reserving whites if making the meringue top)

In a large container add

the coconut milk, whole milk, and the egg yolks-mix to combine.

Add the milk-yolk mixture to the pot with the waiting sugar/cornstarch/salt.

Turn the heat on low at first, warming the mixture, then turn the heat to medium, stirring constantly until mixture is thickened and bubbling throughout. Allow the mixture to boil for 1 minute. (the edges of the pot and in the center should bubble) 

Remove mixture from the heat.

Add the butter, stirring while the butter melts.

Add the extracts, and

fold in the shredded sweetened coconut

Allow mixture to cool for 15 minutes.

Transfer warm mixture into the prepared and cooled pie crust.

Level the pie with an offset spatula-smoothing to the edges.

Allow pie to cool for 30 minutes and then refrigerate and chill before adding the whipped cream topping OR  for the meringue topping version: after 30 minutes of cooling the pie-create the the meringue topping, (follow the meringue directions) then refrigerate the pie until ready to serve.



Whipped Cream

Topping:

2 cups heavy whipping cream

1/4 cup confectioner’s sugar

1 teaspoon vanilla extract

2 Tablespoons of toasted coconut for garnish (optional)

2 teaspoons dark rum (optional)


Using a stand mixer or hand mixer-using the whisk attachment, add heavy cream, sugar, vanilla, and (dark rum if using)… whisk on low for 1-2 minutes, slowly increase speed until whipped cream with stiff peaks is achieved. Top pie with the whipped cream using a piping bag, or dollop with a large spoon and spread to the edges with an offset spatula. Sprinkle with the toasted coconut. Refrigerate pie until served.


(Optional Different Kind of Topping) 

Meringue Topping:

5 egg whites

1/2 teaspoon cream of tartar

1 cup granulated sugar

1/2 cup water

Pinch of salt

1 teaspoon vanilla

2 Tablespoons toasted coconut for garnish 


In a medium sauce pan add water and sugar-heat on medium for 5-7 minutes until mixture is bubbling vigorously (and reaches 235 degrees)

Meanwhile…

In a stand mixer with whisk attachment, add egg whites and cream of tartar. Whisk the egg whites and allow the whites to become frothy on medium for 1-2 minutes-then pause the whisking. 


Turn off the heat to the sugar-syrup.  Turn the stand mixer off.Carefully drizzle the hot syrup into the frothy egg whites. Add the vanilla and pinch of salt.

Turn the mixer on low, whisking for 3 minutes ((mixing bowl will be very hot on the bottom-until the sugar mixture is combines-use caution)  Slowly increase speed to medium, then high, until billowing stiff peaks are achieved.

Transfer the meringue to a large piping bag fitted with a decor tip. (Or dollop onto semi-cooled pie-swirl with a spoon and to make the pie look pretty.) Be sure to spread the meringue all the way to the crust edges-touching the crust-this helps prevent the meringue from shrinking.


Place meringue-topped pie in a preheated 350 degree oven for 7-10 minutes-until meringue is nicely toasted.  Whatever you do-keep a close eye on the meringue toasting in the oven-so it doesn’t burn.


Refrigerate completed pie after it has cooled. 


To toast coconut:

On a foil lined baking sheet, add 1/4 cup of coconut in a single layer. Place in a 350 degree oven on the middle rack and toast for 5-7 minutes or until lightly browned. Keep an eye on the coconut, moving the shredded coconut with a wooden spoon to help it brown evenly.




Thursday, February 1, 2024

Heart-Shaped Sprtiz Cookies




Heart-Shaped

Valentine Spritz Cookies

(Purchases from links can earn a small commission.) 


My best tips for Spritz cookie success:

These cookies should be pressed on a cool baking sheet-with NO parchment paper AND NO non-stick spray. The surface of the baking sheet cannot be slippery… or the cookies won’t hold onto the surface.


A standard baking sheet is better for these cookies,

non-stick baking sheets make it hard for the cookies to “grab” the surface.  That same principle applies to using a cool baking sheet- if the baking sheet is too warm during pressing, the dough won’t stick… and the cookies loose their shape.


Allow cookies to rest on the baking sheet for 2 minutes after removing from the oven. This gives the cookies time to set up.


Use a very thin bladed cookie spatula or cookie lifter to effortlessly lift the cookies onto a cooling rack.  Using a thick spatula can tear the fresh-from-the oven cookies… a very thin cookie lifter or an off-set icing spatula works well.


My very favorite cookie press-with easy clean up and constantly good results:

Cookie Press


Ingredients:

3 1/2 cups all purpose flour

1 teaspoon baking powder

1/8 tsp salt

3 sticks (1 1/2 cups) softened butter

1 cup granulated sugar

1 egg 

1/2 teaspoon vanilla extract 

1 teaspoon almond extract

2 teaspoons maraschino cherry juice/liquid

2 Tablespoons milk or cream

Optional-food color for dough; and sanding sugar to decorate cookies 


Preheat oven to 350 degrees

In a bowl, mix together flour, baking powder and salt, set aside.


In a large bowl, using a hand mixer or a stand mixer, cream together the softened butter and sugar.

Add the egg, vanilla and almond extract,cherry juice and cream. Mix to combine.

Add the flour mixture to the creamed butter mixture, 1/2 cup at a time. Gently combine.


Once dough is made, if using food color, divide dough into 4 parts and add one color to each section of dough, mix to combine, resulting in 4 different colored doughs.


Using a cookie press, fill with the dough. If using colored dough, add the dough using alternating colors to create a swirled or tie-dyed effect.

Press cookies onto a cool baking sheet. (Do NOT use parchment and Do NOT grease the cookie sheet for this recipe.)

Sprinkle cookies with sanding sugar before baking if desired.


Bake on middle rack of a preheated 350 degree oven for 10-12 minutes. 

Let cookies rest on the baking sheet for 2 minutes before removing to a cooling rack.


Makes about 6-8 dozen small pressed cookies.




My favorite cookie press is from Wilton. I’ve had mine for years and it has effortlessly made dozens of cute cookies. 


1. It’s easy to clean-a huge plus.

2. Easy to use-even my school-aged kids could operate the press without my help.

3. It’s not fussy… with great results.

4. Reasonably  priced… less than $12.00 from here:Wilton Cookie Press




Valentine Mini Pavlovas


 Valentine Pavlovas


6 egg whites-room temperature 

1 1/2 cups granulated sugar

2 teaspoons lemon juice

2 teaspoons vanilla extract

2 teaspoons cornstarch 


Whip egg whites with a stand mixer or a hand mixer on medium and then high, adding sugar 1/4 cup at a time, until incorporated. 

Continue to beat egg whites until stiff peaks form. Add the vanilla and lemon juice, fold in the cornstarch.


Using a spoon or piping bag, on parchment lined baking sheets, create 10-12  hearts. Use the back of a spoon to create a slight indent in the center of each heart.


Bake the meringues in a preheated 200 degree oven on the middle oven rack, for 1 hour and 15 minutes. Turn oven off and allow the heart-shaped meringues too cool completely for two hours Do NOT open the oven door while these cool.


Once cool, store the baked meringue hearts in an airtight container at room temperature until ready to serve. (Up to 3 days)


When ready to serve, fill each heart with whipped cream, and top with fruit.  (We used raspberries, and strawberries and sprinkled with chopped pistachios.) Dust with powdered sugar if desired.

Thursday, January 4, 2024

Roasted Spaghetti Squash Stuffed with Mushroom and Spinach Alfredo




Roasted Spaghetti Squash 
Stuffed with Mushroom and Spinach Alfredo 


Ingredients:

2 spaghetti squash

Olive oil

1 teaspoon Garlic powder divided (1/4 tsp per halved squash)

Salt-pinch

Pepper-pinch


Preheat oven to 375 degrees

Cut each squash horizontally.

Remove sees with a spoon.

Oil the cut side of each squash, edges and the insides. Sprinkle the inside and cut edges of each squash with 1/4 tsp garlic powder and a pinch salt and pepper.


On a foil lined baking sheet, place each prepared squash cut side down. Bake for 30-40 minutes, or until squash is fork tender-or a knife easily pierces the outer skin of the squash.


Allow the roasted squash to cool for 5-10 minutes. 

Carefully turn each squash over (tongs can be helpful)

Shred the interior of the squash lightly using a fork. Squash will resemble spaghetti noodles


Fill the the squash with desired toppings, and return the squash to the oven for 20-25minutes to heat through.   Serve with garlic bread.


Squash Filling: Spinach and Mushroom Alfredo 

2 cups cup fresh spinach leaves-rinsed and dry

1 lb. Cleaned and sliced cremini mushrooms 

3 Tbs butter

1 garlic clove minced

1 TBS Worcestershire 

1 teaspoon dried Thyme

Salt pepper

Alfredo sauce-your favorite jarred brand

Monterey Jack shredded cheese-or other melty cheese


In a medium skillet on medium heat, add butter to melt, add the prepared mushrooms, Worcestershire and a pinch of salt and pepper. Sauté for 15 minutes until mushrooms are softened and golden and most of the liquid has evaporated. Turn heat to low, add garlic, thyme, and stir for 1 minute.

Fold in the spinach and let wilt.

Add 1 -2 cups alfredo sauce. 

Soon mixture into roasted spaghetti squash 

Top with a sprinkle of cheese and roast for 15-20 minutes until heated through and cheese melts.


Additional Stuffed Spaghetti Squash Filling:

Italian Sausage, Marinara and Ricotta.

Italian herbs

Mozzarella

Using cooked, crumbled Italian sausage, marinara sauce, fill each squash with 1/2 cup of mixture. Dollop 3 Tbs of ricotta cheese on each. Top with a sprinkle of mozzarella cheese and a sprinkle of Italian-herbs.  Bake 20 minutes more to heat through and melt cheese