here and there

Friday, July 20, 2018

Coconut Custard Pie, aka Impossible Pie




Impossible pies were popular years ago, either savoury or sweet.  The magic of these pies was that it formed it's own base and filling.  I had made a Broccoli and Cheese impossible pie, but since the recipe required Bisquick or one could make this mix, but the recipe yielded a large amount.  

In following a food page on Facebook where handwritten recipes are posted, I came across the two recipes posted below that I used to compare.  I like the name of Coconut Custard  Pie better. 





The third recipe, is what I modified and filled a very large nine inch pie plate.  It really didn't need to be done in a Food Processor, as one could easily whisk the ingredients.  It did need to be baked at a lower temperature.  Also half way through the baking temperature, cover with foil.











Saturday, June 23, 2018

Flambe Christmas Pudding







Here is my Mom’s Christmas pudding for Christmas Day dinner that she made every year and served with a brown sugar sauce. I continue to do so, but have varied the fruit I put in, ie figs, dried fruit like apricots, then this is FlambĂ© to the wows of the kids not to mention the adults!   It is always so festive! 


This recipe was written in my brother's unused old Science Notebook and the stains in the corner have made the recipe difficult to read.  Most of all if not all of my Mom's recipe were written with little instruction or details.  











Christmas Pudding

1 c Bread crumbs, 1 c dates, 1 c suet* , 1/2 c Brown sugar, 1/2 c citron peel, 1 c raisins, 1/2 c chopped nuts

Spices; 1Tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice.

1 c flour, 1/4 tsp Baking soda, 1 tsp baking powder
2 eggs, 1 c Milk, 1/3 c molasses

Mix, cover double foil, steam 3 hours.

*Suet is ground beef fat used in many classic old recipes like savoury pies and puddings. One can use butter in place of the suet.  Suet is found in the meat frozen section.




Steps in mixing the pudding


Combine bread crumbs, suet, dates, raisins, citron peel, sugar, nuts

Mix spices, baking soda and baking powder with flour
Whisk eggs, milk and molasses together
Mix flour mixture into egg mixture, then mix in the fruit mixture. Very thick batter!
Grease well your moulds, fill and smooth the top, double foil the pans.





 Since I tend to add more fruit to my batter I have an assortment of moulds ready to go. This is a rich pudding and a little goes a long way when served!  Marilyn's recipe
Before you beginning, you need to plan out your moulds and steaming pots which need water with a rack to steam the puddings ready to go. I use my canner with the rack insert and I can get two moulds in it. Making sure your water level doesn't drop during the cooking time. steam for 3 hours.



Let cool on a rack, rewrap and freeze.



Monday, June 18, 2018

Big Boy Strawberry Pie



This is a recipe from Big Boy American chain restaurant which originated in California  starting as Bob's Pantry in 1936 GlendaleCalifornia.

This recipe was especially popular in June during strawberry season

I though the name was a great name for a pie to make for Father's Day!











 The recipe used cornstarch and jello as as a glaze that thickens so that the pie can be sliced once it has been chilled! 










The glaze was mixed with the prepared strawberries and poured in to the pie.  I think a nicer presentation would be to arrange the strawberries first and then pour the glaze over the berries.  One would have better control of the glaze not flowing over the crust.  I probably would also use only total of 1 1/2 cups of water.  The almond oatmeal bases is delicious with this pie!

Saturday, June 16, 2018

Pineapple Pie







This is my version of Pineapple pie 

The handwritten recipe was posted on a Facebook site, which said the recipe was seventy years old.
I love the old recipes that are easy to make, ingredients easily found and usually available in one's pantry
I only had to buy a can of crushed pineapple.  











This is what the pie looked like after an hour in the oven at 350.  I was happy that I decided to put a meringue topping on it at the beginning of making the recipe.






The meringue really dresses up this pie without adding any toppings.

The eggs had been separated and the whites were whisked with 1/4 tsp of Cream of Tartar until soft peaks, then 1/3 C of sugar was added and whisked until stiff peaks. 

Make sure the meringue is spread right to the edge of the pie plate so it doesn't shrink. 




These are my modification to the recipe;
I reduced the sugar to 1/2 c, separated the eggs to make a meringue, used 1/2 c of pineapple juice in place of the water.  I also baked the pie at a lower temperature. 





Wednesday, June 13, 2018

Baked Fried Rice Casserole

Revisited an old recipe that was given to me by a colleague when I was first married and learning to cook.  This "Fried Rice" casserole as it was called is baked.  It is easily put together and then baked covered for an hour at 350 degrees. 

This casserole uses ingredients that are easily found in one's kitchen or pantry.  Variation in this casserole are endless, good way to clean out your refrigerator and a recipe that is very quick to assemble, yet great taste!


 

This recipe has been updated and I must say the appearance and taste is much improved. 



One cup of uncooked long grain rice is covered with twice the amount of water.  To this, my hubby chopped one onion, 2 carrots and 2 stacks of celery.  I also did add the 2 T soya sauce to this.  The mushrooms were tossed in melted butter, Olive oil can also be use, along with a minced garlic clove, hot chili flakes, salt and pepper    




The mushrooms were layered over the rice mixture.  The layer of mushroom were to act as a lid in steaming the uncooked rice, but half way through the cooking, foil was added as the rice was not absorbing any of the liquid. 


This dish served with BBQ pork ribs was a hit at the Sunday Family Dinner.







Sunday, May 20, 2018

Easter Bread for Paska Basket



I can't believe that I have not blogged on Easter Bread as it is very much something my granddaughter and enjoy doing together.   There was a lot of excitement especially by the older grandkid and planning to make the different breads for Easter.  The individual bread is made for each of the girl's basket to be taken to be blessed Easter weekend for Easter Sunday Brunch.




The girls love to make the birds for their Paska bread.




So proud of her Paska









Each of the girls have their own Paska Basket and are learning the traditional foods that are part of this and the symbolism.   


There is always an air of excitement with everyone when the food is displayed and blessed.  The love put into preparing and arranging the basket is apparent.











Thursday, May 17, 2018

Thai Coconut Pudding! Khanom Krok





I am also looking for recipes to use my cast iron pan what is moulded and in which I have cooked Danish Pancakes and Japanese Octopus ball called Takoyaki. So far, I have loved cooking meatballs in this pan the best as it keeps the shape of your meatballs and the meatballs can be baked in the oven in this pan.

Thai Coconut Pudding or Khanom Krok is a street food that is cooked in this cast iron pan and served with two half cooked puddings together to form a ball. 

The recipe seemed simple enough for the grandkids to make. The green onions and corn seemed odd, but does work! 

The Thai coconut puddings have two layer


Bottom layer
  • 1 cup rice flour
  • 2 cup water
  • handful of cooked rice
  • 1/2 c coconut
Top layer

  • 1 cup coconut cream
  • 1/2 cup sugar
  • pinch of salt
  • corn
  • green onions chopped
Method

Bottom layer; Mix rice flour with 1 c water in a bowl. Mix well, and let it sit for at least and hour. In a blender, mix cooked rice with shredded coconut, add the salt and 1 cup water. Blend together until finely mixed. Pour into the bowl of rice flour and water. 
Mix well by hand. Top layer; Mix coconut cream, sugar and salt in a bowl until dissolved.

The cast iron pan needs to be heated and oiled well. Fill the moulds 2/3 full with the bottom layer mixture. Let cook for 1-2 minutes and then fill with the top layer. Sprinkle the top with a few corn kernels and chopped green onions. Cover with lid to steam the puddings. cook until crispy bottoms, about 8 to 10 minutes. 

Serve warm!