Pineapple Pie

Pineapple pie

This pie is so easy to make and it tastes amazing.  With the coconut added it tastes like a piña colada pie.  

Makes 1 pie 

1 sleeve graham crackers

1 stick butter

Toasted coconut - 1 bag coconut toasted in oven

1 can crushed pineapple, drained

2 vanilla pudding boxes (4 serving boxes)

1 cup sour cream

1 container Cool Whip or can of whipped cream

Spread coconut out on baking sheet and broil, stirring often, until toasted.  Watch closely as it burns quickly. 

Crush graham crackers and mix with butter and 1/2 cup toasted coconut. 

Press into pie pan. 

Mix pineapple, sour cream, and powdered pudding mix together. 

**Do not make the pudding.  You add it dry.**

Pour into crust and chill at least 1 hour. 

Top with Cool Whip or whipped cream and sprinkle with toasted coconut. 

Grandma Beulah’s Zucchini Crumb Pie

This recipe tastes just like apple pie and, if you don't tell, they won't know the difference. We found it best to use the overly large zucchini from your garden or grocery store because they are the same size and shape as apple slices. This recipe is from my Grandmother Beulah Menne. 

 

Beulah's Zucchini Crumb Pie

Amanda Hartman

 

Crust:

1 3/4 cup flour

1/2 tsp salt

6 Tb chilled butter, small pieces

5 Tb chilled shortening, small pieces

2 Tb ice water

 

Filling:

3 3/4 lb large zucchini (3-4) peeled, cored; thick slices - they look just like apple slices

1 Tb lemon juice

2 1/2 Tb butter

2 Tb apple cider (or apple butter)

1 1/2 Tb cornstarch

1/2 cup apple sauce

1 cup sugar

2 tsp cinnamon

 

Topping:

3/4 cup flour

1/4 cup golden brown sugar

1/2 cup sugar

1/4 tsp salt

6 Tb butter, small pieces

3/4 cup chopped walnuts

 

Crust:

1) Mix in food processor flour and salt. Add butter until it looks like course meal. Drizzle ice water until it clumps up. It will be light and soft but will not fall apart when squeezed together. Try not to add too much water or it will stick real bad. Form in disc shape and wrap in plastic wrap. Chill in fridge. 

 

Preheat oven to 350 deg.

 

2) Roll out crust and place into buttered 10 inch pie pan. Freeze for 15 minutes.

 

3) Line with foil and add pie weights (beans or rice will do). You may want to spray nonstick spray on foil touching crust to avoid tearing crust when removing foil. Bake 15 minutes. Remove foil and bake another 10 minutes. Let cool completely.

 

Filling:

1) Toss zucchini and lemon. Melt butter in large skillet on med-high temperature. Stir in sugar and cinnamon. Add zucchini and saute about 5 minutes. 

 

2) Whisk apple cider with cornstarch in bowl (if using apple butter you can use water or apple juice). Add to zucchini. Boil, stirring constantly. Transfer zucchini to large bowl. Add applesauce. Cool completely.

 

Topping:

1) Using fingertips, rub all ingredients in bowl until moist clumps form. 

 

Preheat oven to 350 deg

 

Place filling in the crust. Sprinkle topping over zucchini. Bake until topping golden about 40 minutes. 

 

Serves 8

Thai Mango Sticky Rice

While eating at my favorite Thai restaurant my husband ordered some Mango Sticky Rice.  I am not a mango fan.  Personally, I think mango is pretty gross.  However, I have found myself wantin nothing but bowls of this stuff.  So, I want to share the recipe. 

Thai Mango Sticky Rice

1 1/2 cups short grain rice (sushi rice works)

2 cups coconut milk or water

1 1/2 cups coconut milk

3/4 cup sugar

1/2 tsp salt

1-2 tsp tapioca starch (aka tapioca flour)

1 cup coconut milk

2 Tbsp sugar

1 tsp tapioca starch

2-3 mangos; pealed and sliced. 

Rinse and drain uncooked short grain rice until liquid is clear.  Drain well. 

Combine 2c coconut milk or water and rice.  Bring to boil.  Cover and simmer 15 min.  Remove from heat and let sit 5 min. 

While rice is cooking, combine 1 1/2 c coconut milk, sugar, salt, and tapioca starch.  Stir constantly.  Bring to boil over Med heat.  Boil 1 min.  Remove from heat.  Combine with cooked rice. 

Set aside until cooled.  About 30 min to 1  hour.  

Combine 1c coconut milk, sugar, salt, and tapioca flour. Bring to boil over Med heat.  Boil I min.  Combine with rice.  

Serve with mango slices on top. 

Serves 8

Brent's Chocolate Chip Walnut Cookies

My husband likes a flat and crispy, yet still chewy, chocolate chip cookie.  He came up with this recipe, and it's become a favorite in our house. 

Brent's Chocolate Chip Walnut Cookies

1 stick butter; softened

1 cup brown sugar

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

1 egg

3/4 tsp vanilla extract

3/4 cup walnuts; chopped

1/2 cup Gheridelli semi-sweet chocolate chips

Preheat oven 350°

Whip butter until light and fluffy.  Add in brown sugar and whip until mixed and light. 

Mix flour, salt, and baking soda together. 

Slowly add to sugar mixture. 

Add egg and vanilla extract.  Mix until combined. 

Fold in walnuts and chocolate chips. 

Drop onto greased cookie sheet (a silpat baking mat is recommended) by tablespoon. You want a lot of space between the cookies.  You can get 8-10 per batch. 

Bake 10 minutes, or until golden brown. 

Let them sit 3-4 minutes before transferring to a cooling rack.  Otherwise they will smash into itself and fall apart if moved when too hot. 

**These are also really good if you add 1/4-1/2 cup shredded coconut to the mixture.**

Whole Wheat Lemon Ginger Cookies

I was wanting some cookies, and thought I'd throw together some whole wheat cookies.  I had some lemon ginger coconut oil and decided to use that to see how the flavors turned out. It's a pretty basic recipe, but is delicious. 

Whole Wheat Lemon Ginger Cookies

1/2 cup coconut oil (Ziggy Marley's Coco'Mon Lemon Ginger)

1 cup sugar

1 egg

1 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon 

Preheat oven 375°

Mix coconut oil and sugar about 2 minutes until smooth and slightly fluffy. Add egg and mix until combined. 

Sift dry ingredients together and add to sugar mixture.  Stir until combined. 

Drop on cookie sheet or muffin tin if you want them taller (as mine are  in the picture) by tablespoon or cookie scoop.  Bake 8-10 minutes or until golden around the edges. If you used a muffin tin, let cool 30 sec to 1 min. Then run a butter knife around the edges before they harden. 

These are a little oily, so you'll need a napkin.  

Fruit Pizza

It's a tasty dessert dish. It's not too sweet, and everyone loves it. 

Fruit Pizza

2 containers cressent rolls

8 oz cream cheese, softened

1 container key lime yogurt

2 Tbsp powdered sugar

Mixed fruit, diced

Preheat oven to 375°. 

Grease cookie sheet.  Lay cressent rolls flat across bottom of cookie sheet. Bake 10 min, or until light golden brown.  Cook completely. 

Mix cream cheese, yoghurt, and powdered sugar until smooth.  Spread evenly across cressent roll crust. 

Cover with mixed fruit.  I like diced strawberries, whole blueberries, grapes (quartered), and nectarines. 

Chill until ready to eat. 

Cut into 2-3 inch squares and serve. 

Chocolate Truffles

I found a basic truffle recipe online.  I changed it up a little.  A definite way to go with this. 

Chocolate Truffles

8 ounces semi-sweet or bitter-sweet chocolate morsels 

1/2 cup heavy cream

1/2 tsp good vanilla extract

2 Tbsp powdered sugar

1/4 cup powdered sugar, cocoa powder, and chopped walnuts

1. Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.

2. In a separate bowl, pour in your chocolate, 2 Tbsp powdered sugar, and vanilla extract.

3. Once the cream has come to a boil, pour it over the chocolate, and stir vigorously until the chocolate has melted.  Do not use a whisk.  

4. Put the chocolate in the refrigerator for several hours until it sets.  When you bring it back out, you will want to let it come to room temperature to form it into 1/2 to 1 inch balls.

5. Roll it lightly in powdered sugar, cocoa powder, or chopped nuts.  Eat one daily. Store in an airtight container in the refrigerator.  

Strawberry Pie

This is a recipe I got from my mil.  It's one of my daughter's favorite pies.  Although she does have many favorites when it comes to desserts.  

Strawberry Pie

Slice fresh strawberries into a cooled, baked pie shell. 

Bring to a boil until thickens:

  1 cup sugar

  1 cup hot water

  3 level T. Cornstarch

Remove from heat. Stir in 3 T. Strawberry jello till dissolves. 

Pour mixture over top of berries.  Refrigerate til cold. Top with whipped cream. 

Enjoy!  

(Mine doesn't always set up like I think it should but it is still good even if it is a little runny.)

The Fudgiest Chocolate Brownies

I found this recipe a few years ago.  These are quite possibly the best brownies ever to be created.  I only make them once or twice a year due to the fact that more often would likely kill me.  They are definitely not something that should be eaten often, but saved for special occasions. 

I'll post the recipe as it was when I found it. 

Chocolate Brownies

Gourmet | February 2000

The Farm of Beverly Hills, Beverly Hills, CA

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?"

These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Yield: Makes 20 brownies

Active Time: 20 min

Total Time: 3 hr

3 sticks unsalted butter, cut into pieces

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

6 large eggs

1 1/4 cups cake flour (not self-rising)

1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

3 cups sugar

1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note:

· Brownies keep, layered between wax paper in an airtight container, 5 days.

Holiday Ambrosia Salad

I don't make this often.  I love to eat it, but never seem to make it.  I don't know why.  I decided to make it this Thanksgiving. It's my own version.  I do like walnuts or pecans in it, but left them out since my daughter is allergic. 

Holiday Ambrosia Salad

1 can pineapple tidbits, drained

2 oranges pealed, segmented, and skinned OR 1 can mandarin oranges, drained

1 apple (fugi or honeycrisp are good), diced small

2 cups grapes, quartered

1 bag sweetened shredded coconut 

1 small bag mini marshmallows

16 oz Cool Whip, softened

1 single container key lime yogurt

4 oz sour cream

Combine in a large container and chill. 

Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie   2 1/2 cups water 1 cup sugar 1/2 cup corn starch 3 well-beaten eggs 1/3 cup lemon juice 3 T. Butter or margarine Dash of salt 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 1/3 cup lemon juice 1 4-serving package instant lemon pudding mix 2 baked 9-inch pie crusts Whipped cream   In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.   Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.   Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.   Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.   Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.   Makes 2 pies, 8 servings each.     ***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.

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

Ingredients

4 tablespoons (½ stick) unsalted butter, melted

¾ cups sugar

2 eggs

¼ cup self-rising flour

1¼ cups sweetened shredded coconut

1 cup milk

1 teaspoon vanilla extract

Directions

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.

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

Ingredients

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

Directions

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. 

Fudgy Gluten Free Brownies

This was my first attempt at baking gluten free brownies.  I came across the recipe, and decided to try it out.  

I was somewhat expecting a plain and uneventful brownie.  I was pleasantly surprised.  Even my husband, who is not into gluten free, liked them.  He ate several of them after I told him it was made with chickpeas.  "Chocolate Hummus Bars" he called it.  

As you can see in the picture, they didn't last very long.  

Ingredients:

1 1/2 cups bittersweet chocolate chips

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed 

4 large eggs

3/4 cup sugar

1/3 cup canola oil

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

Directions:

Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.

Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top. 

Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait). 

Yield: 16 squares

Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor

Delicious Cinnamon Rolls

I have to say that cinnamon rolls might just be one of my favorite sweets. I am a sucker for bread. I could easily have bread with every meal for my entire life. I have eaten just plain bread as snacks for as long as I can remember. Basically, I'm a carb addict. Pasta, bread, and potatoes for a meal would be great. Unfortunately, my hubby won't let me binge on carbs for every part of every meal.

Today, however, I decided to cure that sweet tooth with some amazing cinnamon rolls.

I start with my basic bread recipe. Found here:
http://spoonsandfires.blogspot.com/2013/03/bread-machine-white-bread.html

I add about 2-3 Tbsp of cinnamon sugar to the dough. After the second rise, lay the dough on a clean flat surface (lightly floured if needed), and roll about 1/4 inch thick in a rectangle. About 8"x12".

Butter the entire top, all the way to the edges. Then sprinkle generously with cinnamon sugar (3 parts sugar, 1 part cinnamon), all the way to the edges. Roll tightly, longways, and cut in 1-1 1/2 inch slices.

Put in a buttered casserole dish, leaving about 1/2 inch between each one. Allow to rise until doubled (30 minutes to 1 hour).

Preheat oven to 350°. Cook about 30 minutes.

Let cool 5 minutes. Spread the top of the rolls with icing.

Icing:
4 Tbsp unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
3-6 Tbsp water or milk

Carmel Bread Pudding

I came up with this when I couldn't find any bread pudding recipes that fit what I had and what I wanted. I like it because it has the taste of french toast but it's not too sweet. You will want to cook it in a hot water bath to keep it from burning and moist.

Amanda's Carmel Bread Pudding

6 cups dry bread / cubed or broken apart
3/4 cup packed brown sugar
4 Tbsp butter
4 cups milk
6 eggs
1 tsp vanilla extract
**optional - add raisins, nuts, cranberries, diced apples, etc.. for additional flavors**

Preheat oven to 350 deg.

Butter a 9 inch baking dish. (You may want to go ahead and put into pan that will have the hot water for the water bath. That way you don't have to do it when it's full.)

Put bread crumbs in baking dish.

Melt butter in pan on stove and add brown sugar. Heat until bubbly. Stir constantly.

Add milk to sugar/butter mixture. Heat until just warm.

Beat eggs and vanilla together.

Add eggs to warm milk mixture.

**If you haven't put the baking dish into another dish for the water bath... do so now**

Pour mixture over bread.

Add boiling water to hot water bath pan.

Bake in oven 40-50 minutes.


It should come out when a knife inserted comes out clean. The pudding should still look moist and the knife will have some moisture on it. The pudding will be slightly firm to the touch.

For an easier approach, you can also use the crockpot.  Put the bread in the crockpot.  Follow the instructions above for the wet ingredients. Pour the wet ingredients over the bread. Put the lid on the crockpot, turn it to LOW, and cook 2 hours. 

Butter Crunch

This is something we would eat every Christmas. My husband's grandmother made it every year. Last Christmas was the first Christmas ever without her, so we made it in her memory.

Butter Crunch

In large pan, cook:

1 cup sugar
1 cup white Karo syrup
1 lb butter

Bring to rolling boil for 10 min
- Add 2 tsp vanilla at end

In large bowl, mix:

1 box (17.5 oz) Rice Chex
1 cup coconut
2 cups pecans (halved)
1 cup sliced almonds

Mix sugar mixture with dry.
Spread out on way paper to set up.

Store it in a zip-top plastic bag or a Tupperware.