Impossible Coconut Pie

Things are kind of quiet here on the Island.  I’ve been quarantined for a while now and activities are starting to wear thin.  I was back to mom’s recipe box today when I found this gem.  Impossible Pies were a really big deal in the 70’s.  You could do quiche or sweet pie or more.  This is one mom cut out of Better Homes and Gardens magazine.  I have one from the side of a Bisquick box.  Like I said, they were everywhere.  But it’s like everything else.   Things change and trendy recipes fall out of favor.  I can’t tell you why.

It was kind of weird throwing everything into a bowl, stirring it up, putting it in a pie pan and baking it.  That was all it took to have pie.  Is it any wonder why I’m a lazy butt?  It’s the age I grew up in.  It’s worth a try though since everything is so quiet right now.  It certainly couldn’t be any easier.  I do think I’ll be trying the quiche ever so soon.

4 eggs

3/4 cup white granulated sugar

1/2 stick butter or 4 tablespoons, softened

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 cup all-purpose flour

2 cups milk

1 cup shredded coconut

Cream eggs, sugar, butter and vanilla with mixer.  Add nutmeg, flour and milk and continue mixing until all ingredients are wet.  Stir in coconut with a spoon.  Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients.  Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.  This pie will rise up during baking and then fall after it begins to cool. I always put a baking sheet under this pie to catch any drips when it rises up in the oven. The pie will grow while baking and sink a bit while cooling

 * From the Recipe Box:

Now you know I’m not going to be putting nutmeg in my pie, so you have to make that decision.  I think it’s just fine without it.

It tastes ever so much better with whip cream per the family.

and remember what Meredith Marple said:    The very idea that you’re too kind, too sensitive, too emotional, too enthusiastic, too loving is bat-shit preposterous.  Big kiss, Lynn

Carrot Bars

 

I adore carrot cake, but I’m often the only one who wants a slice, so making carrot cake into a bar sounds like a great idea.  As I was going through mom’s recipe box the other day, I came upon a forgotten classic from Aunty Kay.  I used to make these all the time.  Why on earth did I quit?  The cream cheese frosting is perfect.  It’s so easy to make a pan, share some and freeze some.  These do freeze beautifully.  I’m polishing off this recipe now and putting it back in rotation.  Carrot cake problem solved.

One of the things I want to share with you is shortcuts.  Originally this recipe called for grated carrots.  Now who wants to grate carrots?  I had the idea to use carrot baby food.  Why not?  What you see on the label is what you get in baby food.  I’ve taken this a step further and I use apricot baby food for apricot puree.  You get the picture.  Shortcuts.

But, back to the recipe.  Aunty Kay was a fabulous baker.  Her dinner rolls were the best, her pies were on par with moms and that’s really saying something.  I’ve mentioned in the past how the sisters were in a constant state of competition when it came to baking.  These carrot bars won the carrot round.

4 eggs, beaten

2 teaspoons soda

1 teaspoon salt

2 ½ cups flour

2 cups sugar

2 teaspoons cinnamon

1 ½ cups oil, any neutral oil

3 small jars carrot baby food or a cup and a 1/2 of grated carrots

½ cup chopped nuts, optional but fabulous

Combine eggs and oil.  Add carrots.  Slowly incorporate dry ingredients.  Fold in nuts, if using.  Bake in a greased jelly roll pan for 25 to 30 minutes at 350 degrees.

Frosting

3 ½ cups powdered sugar

6 ounces cream cheese

½ cup butter

½ teaspoon vanilla

Lemon juice to consistency

Cream butter and cream cheese.  Add powdered sugar.  Add vanilla.   Slowly add lemon juice until desired consistency.  Frost carrot bars when cool.

From the Recipe Box:

Aunty Kay’s recipe, freezes well.  I use carrot baby food instead of grating carrots because I’m lazy.

I added some golden raisins.  I also used pineapple juice instead of lemon juice because I had some open.  Per G, these were the best bars, cookies, carrot cake pieces ever.  Whatever!  We loved them and we both agree it’s the frosting.  This makes a lot of frosting, but just the right amount in our opinion.

Thanks Aunty Kay.

and remember:  Trust me, when I woke up today I had no plans to be brilliant, but shit happens.  Big kiss, Lynn

 

Risotto in the Oven

The first meal my Italian daughter-in-law made for me was risotto.  I don’t know where it had been my whole life, but I thought I’d died and gone to heaven.  It was amazing.  The best part about risotto is how creamy it gets.  I’m never sure if I should use a fork or a spoon.  Yes, of course I use a spoon: I don’t want to miss a single grain.

According to D, it’s the warm broth that makes all the difference.  I decided it was time I learned how to make this fabulous dish.  I don’t understand how something as hard as rice grains can end up so smooth and creamy.  Lots of people use it as a side dish,  but for me it’s the main course all the way.  I don’t need anything else on my plate, but if you want to throw in a little asparagus and a few green peas, I’m happy.

I really enjoyed this recipe, but I will be trying another.  This one needed a little more depth.  Since I am a total lazy butt, I owe it to myself to search out the easiest, I mean the best.  I didn’t have a recipe so I combined several I found on-line, but why wouldn’t I try one that cooks in the oven first.  Hello!

1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

1 pound blanched asparagus

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven.  Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and asparagus, stir until heated through.  Serve hot.

 

*  From the Recipe Box:

We’re back to easy-squeezy.  Why do you have to stand over a burner and stir the rice?  Why not bake it it the oven if you can?

Considering how easy this was, it was so good.

and remember:   The older you get, the earlier it gets late.   Big kiss, Lynn

Brownie Bites

 

I was thumbing through an article on-line when I found this recipe.  The article  was focusing on the 50 best cookies.  This recipe was originally published in Taste of Home.  It’s kind of funny; I don’t usually find things I love when I’m flipping through the actual magazine, but I usually like the recipes posted in articles like this.  Weird.

So what stopped my eye?  First of all, we are a brownie family.  And even though I’m quarantined, I’ve been so lonely for my family and since they were willing to drive all the way over here just to sit on my deck for a few minutes, I wanted to have a treat ready.  Nothing says love like people wearing masks and talking at you through a window.

Needless to say, I did not have the correct ingredients, but my famous sous chef, the great G, and I were able to fake it as always.  If you have a brownie mix, score.  If you have a cookbook with a brownie recipe, score.  If you have some candy, score.

The actual recipe called for a brownie mix and Hershey’s Hugs.  We made an 8 x 8 inch brownie recipe, because you know the drill, it’s what we had.  I also had Rolos left over from a Christmas cookie.  Brownies and caramel are a match made in heaven for this family.

Ingredients

  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 48 striped or milk chocolate kisses

Directions

  • Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full.
  • Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean.
  • Immediately top each with a chocolate kiss or hug. Cool for 10 minutes before removing from pans to wire racks to cool completely.

*  From the Recipe Box:

With these kind of recipes, who cares if it’s from scratch or from a box.  Just have fun with a couple of kids and go with it.

If I’m going to use a box mix, I always use Pillsbury or Betty Crocker if possible.

These were totally GKid approved.

and remember: MLK Jr said it best:  We all came in separate ships, but we’re all in the same boat now.  Big kiss, Lynn

Tuna Pie

This is such an easy squeezy meal.  The whole family will like it and it’s another pantry friendly recipe.  This recipe originated with the Great Marjorie.  As I’ve told you ever so often, mom was such an adventurous cook, always looking for the next great idea.  The original recipe called for salmon and fresh dill, but I didn’t always have that.  However, I always had tuna.  Even if you didn’t want tuna or salmon, you could still get protein from the biscuit base and the creamed peas.

The other thing I found is how special it can look.  For some reason, pie is classy looking.  Put a cream sauce with peas on top and people feel loved.  I made this for more than one or two birthdays.  Give it a try; I think you will be surprised with how versatile it is.

2 ¼ cups flour

3 teaspoons baking powder

½ teaspoon salt

Mix together.

Cut in:  1/3 cup Crisco until crumbly.

Add:  2 beaten eggs and ½ cup milk

Mix well.  Roll 2/3 dough into a circle and fit into a 9 inch pie pan.  Drain 1 or 2 cans tuna and flake onto dough.  Cover with 7 or 8 slices of American cheese.  Roll out remaining 1/3 of dough and cover, sealing edges.  Bake 20 to 30 minutes at 375 degrees.

Serve with Creamed Peas

Melt ¼ cup butter, blend in ¼ cup flour and 1 teaspoon dry mustard.  Cook for 2 minutes.  Gradually add 2 cups of milk.  Cook slowly, stirring constantly until thick.   Add ½ teaspoon salt and 2 cups thawed peas.  Continue cooking until peas are warmed through.

 * From the Recipe Box:

A favorite for C the MP and N the Great.  It was even a birthday dinner request on more than one occasion.

Replace tuna with leftover salmon and omit the cheese.

Back when we had little money, one can of tuna did the trick and no one was the wiser.

Great biscuit crust.  I will use this crust when I’m making actual biscuits.

Love the creamed peas.  When my folks used to go out when I was a kid, I would ask for creamed peas on toast for dinner.

and remember:  Sometimes the only way to stay sane is to go a little crazy.  Big kiss, Lynn