Sunday, July 21, 2013

Impossible Coconut Pie - Dutch Oven Style

So, I've been seeing this recipe floating all over Facebook and Pinterest.  My first time seeing it was when my husband showed it to me.  He's a huge coconut fan, and wanted to try this out. 

We decided to do it a little different, and pulled out the old cast iron Dutch Oven.  We cleaned it up a little bit, buttered it up, and poured the batter in.  50 minutes later we had yummy coconut pie heaven!  It's a sweet coconut pie, with its own crust created as it cooks. 

We did end up doubling the original recipe so the kids could have a little taste.  Haha!  The recipe below us the single version, instead of my usual double sized version.  

Try this recipe!  It's a keeper!

Impossible Coconut Pie - Dutch Oven Style


4 tablespoons (½ stick) unsalted butter, melted
¾ cups sugar
2 eggs
¼ cup self-rising flour
cups sweetened shredded coconut
1 cup milk
1 teaspoon vanilla extract


Place a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch pie plate and set aside. In a large bowl, combine melted butter and sugar and whisk until incorporated. Add eggs and continue to whisk until smooth. Next add in the flour, coconut, milk and vanilla extract and stir to combine. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch. Transfer the pie to a wire rack and cool completely before serving. Store the pie covered in the refrigerator.

Thursday, July 18, 2013

Crockpot Peach Cobbler

We purchased a 25 lb box of peaches the other day at the Amish store.  After days of eating peaches, peaches and yogurt, and peach smoothies, we ventured into peach cobbler.  

I didn't want to heat up the house with the oven, so I decided to try out the recipe (I think it's Paula Dean's) in the slow cooker.  I tinkered with the ingredients some, and it turned out peachy (pun intended). I like peach skins, so I always leave them on.  I feel it adds more flavor, and peeling them is a messy job I would rather avoid.  I loved it in this.  

Crockpot Peach Cobbler


4 cups sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

3/4 cups cream

3/4 cups milk

1/4 tsp Ground allspice


Preheat crockpot to High.  Add 8 Tbsp (1 stick) of unsalted butter to the crockpot.  Put the lid on, and let butter melt (about 10 minutes). 

Combine the peaches, 1 cup sugar, and water in a bowl and mix well. 

Mix remaining 1 cup sugar, flour, allspice, cream, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Turn crockpot to Low and cook 2 1/2-3 1/2 hours (or until cake  portion is done). 

Serve with vanilla ice cream or whipped cream. 

Friday, July 12, 2013

Fruit Smoothie Pops

Smoothie Pops

So, I was at Wal-Mart the other day (Yeah, I know.  Don't judge.  LOL) and saw these cute popsicle makers in the dollar section.  I have 8 kids, and there were 8 of these, so that was perfect!  Ok, so one of them doesn't actually eat food, but I get her popsicle, and she gets it by proxy.  

Anyway, what could I make my kids that's somewhat healthy?  Smoothies!  I add a bit more sugar than I would for an actual smoothie, but you can do more or less to your liking.  

Here's my Smoothie Pop recipe! 

Combine in a blender:

3 cups of frozen fruit (I use a tropical blend)
1 1/2 cups whole milk
1 cup water
3 Tbsp sugar
1/4 tsp vanilla extract
2-3 drops almond extract

Blend on high about a minute, or until completely smooth.  Pour into popsicle molds.  Put on tops.  Freeze 2 hours, or until completely frozen.  Enjoy the leftover smoothie, as there is generally some left over!

Run under warm water a few seconds to help unmold.  Eat!  Great for a hot summer day.