Pina Colada Ice Box Pie

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While reading the latest issue of Southern Living, I ran across this recipe for a Pina Colada Ice Box Pie and decided I’d give it a try. I’m a big lover of ice box pies; I’ve loved them all my life. My great aunt always made a lemon ice box pie for me for my birthday. I use a basic recipe to make mine (1 can Eagle Brand, 1 cup lemon or lime juice depending on what I’m making and 3 egg yolks in a graham cracker crust with the egg whites on top for a meringue), but this recipe was a little more intriguing. No “off the shelf” pre-made crust here! A delicious taste of warm weather to come, even if it doesn’t have any rum in it 😦

  • 2 cups crushed pecan shortbread cookies (about 16 pecan sandies)
  • 1 cup sweetened shredded coconut
  • 1/4 cup melted butter (half a stick)
  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 1 8oz can crushed pineapple in juice
  • 1 8oz cream cheese, softened
  • 1 cup cream of coconut milk (Coco Lopez)
  • 2 eggs
  • 1 cup whipping cream
  • fresh pineapple, toasted coconut or thin lime slices for garnish

Combine the crushed cookies, coconut and butter in a bowl and mix well. Pat crumb mixture into a 8″-9″ pie pan, pressing up the sides so it’s even all over. Bake the crust in a 350F oven for 10 minutes, then cool completely on a wire rack.

While the crust is baking, in a heavy bottom saucepan, combine the sugar, cornstarch and pineapple. Cook over high heat, stirring constantly, until the mixture thickens to the consistency of pineapple jam. Pour from pan into a bowl and let cool completely along with the crust, at least 20 minutes.

Meanwhile, in the bowl of a stand mixer with a whisk attachment, beat the cream cheese until smooth. Add 1 cup of coconut milk (the rest can be kept covered in your fridge for  later use), then add the eggs, 1 at a time, beating just until combined.

On the cooled crust, spread the pineapple mixture in a single layer, then top with spoonfuls of the cream cheese mixture and spread even. Bake at 350F for approximately 40 minutes, until pie is completely set. Cool on a wire rack for 1 hour, then cover and chill for 4 hours.

Just before serving, beat the chilled whipped cream in a chilled bowl with chilled beaters until stiff peaks form. Swirl in remaining coconut milk. Top the pie with the whipped cream and garnish with toasted coconut, pineapple, etc.

To toast coconut, arrange on a baking sheet in a thin layer and bake at 350F for 4-5 minutes until lightly browned.

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German Chocolate Bourbon Pecan Pie Bars

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Even after making numerous pecan pies for Thanksgiving, I’ve still got plenty of pecans left from this year’s crop produced by the big tree out back. With that in mind, I ran across a recipe in a recent Southern Living magazine for pecan pie bars and decided to give it a try. Like most every recipe I find, my end result varies a little because I’ll add a little of this or a dash of that; anything I think will improve the end result.

These are delicious! If you’re looking for something different to take to a party or give as a gift this year, give these tasty bars a try!

  • 3 cups pecan halves and pieces
  • 1 3/4 cups all purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold unsalted sweet cream butter, cut into small cubes
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cups semisweet chocolate morsels
  • 3/4 cup firmly packed brown sugar (light or dark)
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 1/4 cup good quality bourbon (I used Knob Creek)
  • 3 large eggs lightly beaten
  • 1 cup sweetened, flaked coconut

First, preheat your oven to 350F. Arrange the pecans in a single layer on a sheet pan and cook for 8-10 minutes, until lightly toasted and fragrant, stirring halfway through.

Line the bottom and sides of a 9″x13″ pyrex dish with heavy-duty aluminum foil, leaving 2-3 inches on each side to extend over the sides of the pan. Lightly grease the foil (I just spray with Pam).

In a food processor, pulse the flour, powdered sugar, cold cubed butter and cocoa 5-6 times, until the mixture resembles coarse meal. If you don’t have a food processor, you can use a pastry blender tool or even your hands. Press the mixture into the bottom and up the sides of your glass dish.

Bake at 350F for 15 minutes. Remove from the oven and sprinkle the crust with the chocolate morsels. Let cool completely in the pan on a wire rack (about 30 minutes).

While the crust is cooling, whisk together the brown sugar, corn syrup, melted butter, bourbon and the eggs until smooth. Stir in the coconut and toasted pecans and spoon mixture into the cooled crust.

Bake at 325F for 25-30 minutes or until golden brown and set. Cool completely on a wire rack (about 1 hour), then chill for 1 hour in the refrigerator. Lift the baked bars from the pan using the aluminum foil sides as a handle. Transfer to a cutting board and cut into bars. Peel off the foil and enjoy!

Glorious Morning Scratch Muffins

 

For the past few years, we have served a variety of fresh baked muffins at work and my customers have grown accustomed to a nice hot muffin. Like many foodservice establishments, we cheated. Our muffins were fresh baked, but not fresh made. We bought muffin batter that you “scooped and baked” to save time (and labor costs). Customers loved them, so it was a win-win situation.

Things changed when I switched companies recently. I had the same customers looking for their usual breakfast muffins, but our new grocery supplier offered a “less than favorable” alternative for muffin batter. My customers have not been happy, so I promised them I would make some scratch muffin batter this weekend to serve this coming week in the cafe.

Since baking is not my thing (I love to cook but I DESPISE following recipes), I had to scour magazines and internet recipes to try and find something I felt was comparable to what my customers are expecting tomorrow morning. This recipe is a tweak; I started with a basic muffin recipe and made it my own. They turned out delicious, so I thought I’d share with you this extremely easy recipe for making homemade muffins. You can use this recipe for for a variety of muffins by substituting the flavorful ingredients. In fact, I used the basic part of this recipe (as noted below) to create 5 varieties of muffins for breakfast tomorrow (Glorious Morning, Chocolate Chip, Blueberry, Banana Nut and Cranberry-Orange-Almond). I’m sharing the whole recipe for the Glorious Morning muffins which are by far my biggest seller, but noting where you can substitute to make other varieties.

There’s no need to buy muffin mix in a bag or box when most all these ingredients can be found in most of your pantries! Give them a shot! The good thing is, you can mix them up on Friday evening and refrigerate the batter. Then scoop into your muffin tins and bake Saturday morning!

Basic Muffin Batter:

  • 1 8oz container of sour cream
  • 2 large eggs
  • 1 cup sugar
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon

In the bowl of a mixer, combine the sour cream, eggs, sugar and vanilla and mix for 30 seconds. In a mixing bowl, combine the flour, baking powder, soda and cinnamon and mix to incorporate (I use a wire whisk to mix dry ingredients). Add the dry ingredients to the wet in the mixer and run on low just long enough to incorporate into a batter. That’s your basic muffin mix.

For Glorious Morning Muffins:

To the batter add 1 peeled and diced Granny Smith apple, 1/4 cup minced carrots (I use shredded carrots and pulse them in the food processor), 1 tbsp orange marmalade, 1/4 cup shredded coconut, 1/2 cup chopped pecans or almonds, 1/2 cup raisins or dried cranberries

If you wanted to make blueberry, to the batter add some fresh or thawed, frozen blueberries and add the orange marmalade.

For cranberry-orange-almond, use dried cranberries, sliced almonds and orange marmalade.

For banana nut, I use crushed pecans and 2 overly ripe bananas, smashed up with your hands or run through the food processor.

For chocolate chip, just add chocolate chip morsels straight from the bag.

Scoop muffin mix into a 12 muffin tin pan or 6 jumbo muffin pan. Bake at 325F for 18-25 minutes (depending on the size, less time for smaller muffins, more for larger) or until brown and a toothpick inserted comes out clean.

Pistachio Ambrosia Salad

Down south, congealed fruit salads are a big thing. Every church social, potluck or holiday meal includes a version of this tasty treat. Each family has their own recipe and each recipe has its own name, but they are all similar and usually contain the following or variations: pudding, Jello, fruit, nuts, KoolWhip, etc. Some have cream cheese, some don’t. In my family, my sister-in-law makes a version she calls “FLUFF”.

The recipe I use came from the “Ask Heloise” section of the newspaper. It’s tasty, sinful and especially refreshing on a hot summer’s afternoon. Considering the high in Birmingham was 106F today, I needed something refreshing, so I whipped up a bowl of this wonderful salad, and thought I’d share this “tried and true” recipe with you.

  • 1 can crushed pineapple in juice
  • 1 can chunk pineapple in juice, or substitute with 1 chopped fresh, really ripe pineapple (I usually have a pineapple around the house, because it’s my favorite fruit, so that’s what I used)
  • 1 cup nuts (I used pecans)
  • 1 cup shredded coconut
  • 1 cup mini marshmallows
  • 1 small box instant pistachio pudding
  • 16oz soft KoolWhip

If using a fresh pineapple, here’s a secret test to see how ripe your fruit is. Try pulling out one of the green leaves atop the pineapple. A pineapple at the perfect stage of ripeness will give up a leaf with little pressure. It should also be a yellow color on the outside and not green between the scales.

In a medium bowl, add the crushed pineapple and chunks with their juice. Sprinkle the pistachio pudding over the pineapple, stir and let it sit for a minute or two. Next add the nuts, coconut and marshmallows and combine. Fold in the softened KoolWhip.

Refrigerate, covered, for at least an hour before serving. How easy is that??? 🙂