Egg Custard Pie

My Grandma, bake this pie for my father. He was so in love with an egg pie.

Ingredients:

4 large brown eggs

1 ½ cup sugar

2 cups milk

2 tsp. vanilla

nutmeg for topping

Instructions:

Mix well with an hand mixer and pour in a 9-in. uncooked pie shell. Bake at 350 degrees for 45 minutes or until set.

Grilled Cod

Loving smoked flavor cod.....What more can I say....

Ingredients

2 lbs Cod

15- 20 skewers

Use wood skewers, soak them in water for about an hour before putting them on the grill this prevents them from burning on the grill

Passion fruit marinade:
   
2 teaspoons of ground cumin

1 teaspoon of chili powder

1 tablespoon annatto powder

2 tablespoons of olive oil

½ cup pure passion fruit juice or concentrate, unsweetened
   
Salt and pepper

Achiote butter for basting:

2 tbs of  melted

½ tbs ground achiote

Dipping sauces and sides:
   
Spicy cilantro salsa
   
Spicy Avocado Salsa

Lime slices

INSTRUCTIONS:
   
In a large bowl, cover the cod with the passion fruit marinade ingredients and let it sit for at least 2 hours in the fridge.

Pre-heat the grill.

Put the cod on the skewers. If the skewers are a main meal put 5-6 shrimp on each skewer.

Brush the cod with the melted butter achiote right before placing on the grill.

Grill for about 3-4 minutes on each side or until the shrimp are fully cooked. Baste with the achiote butter as needed.

Serve with dipping sauces and lime slices.

Lemon Velvet Cake

Did you know that Red Velvet Cake has a sister?!! Her name is Lemon Velvet Cake!! This lemon cake is a perfectly moist and tender crumbed cake with a lemony frosting. An ideal birthday cake for the lemon lover in your life.

Ingredients

1¼ cups sifted all purpose flour

1½ cups sifted cake flour

½ teaspoon baking soda

1½ tsp baking powder

1 teaspoon salt

1½ cups sugar

⅔ cup vegetable oil

⅓ cup vegetable shortening at room temperature

2 tsp lemon extract

3 large eggs

1½ cups buttermilk

1 large lemons zested

Grease and flour 2 nine inch round cake pans.

Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl and a electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed until light and fluffy.


Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk. It's very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.


FOR THE FROSTING

8 cups powdered sugar

2 cups unsalted butter

1 tsp lemon extract

2 tsp lemon zest

4 tbsp Whole milk

Instructions

Mix together the sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting creamy and smooth.

Chocolate Covered Pineapple Slices

Valentine Lovers...If your sweetheart cannot eat Strawberries... And you wants to give them something chocolate instead of chocolate candies.Try these Chocolate Slice Pineapples.

Ice Cream Pie

I am so happy with this ice cream pie recipe...Just because it is so good.I love the candies it the ice cream mixture,,,,WOW!!!  The choice of candies you.ll just cannot beat. I am sure you can used your favorite candies like I did. And plus I added toasted coconut on top with the pecans.

Ingredients

Crust:

18 graham crackers (the 4-section large pieces)

1/3 cup butter, melted

Filling:

2 pints vanilla ice cream or your choice

1/4 cup finely chopped pecans, plus extra for serving

4 peanut butter cups, roughly chopped or your choice

2 large chocolate-covered peanut butter crunch candy bars, such as Butterfingers,or Heath bars
roughly chopped

Caramel Sauce:

1 cup packed brown sugar

1/2 cup half-and-half

4 tablespoons (1/2 stick) butter

Pinch of salt

1 tablespoon vanilla

Directions

For the crust: Preheat the oven to 350 degrees F.

Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.

For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.

For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.

To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Recipe by Ree Drummond

Pumpkin Mousse Parfaits

Do you love Pumpkin? I do love Pumpkin. Answering that question, but how many time do we serve it to eat in a year? just only in pumpkin pie for thanksgiving meal.

Try this cool recipe Pumpkin Mousse Parfaits I found on Gourmetoday.com you will love this pumpkin parfait...I promise.

Ingredients

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and ginger snap cookies (top with cookies right before serving).

Chicken And Dumplings

This dumpling recipe is easier to make than I ever expected and they’re really delicious when I mixed with my Stewed chicken and broth, I just her Grandma dumpling recipe.

Ingredients

1 1/3 cup flour

½ teaspoon salt

2 teaspoons baking powder

1 egg

½ cup milk

Directions

Preparation
Either mix thoroughly or sift the flour, salt and baking powder together well. Form a well in the middle. Beat the egg and the milk in the well and then slowly incorporate the other ingredients until you get a very sticky dough. Drop by rounded tablespoonfuls into your boiling broth. Boil uncovered for five minutes. Then cover the pot and cook another five minutes.

http://old.momsrecipes.com/kristen-kizer/grandmas-homemade-dumpling-recipe

Dip Strawberries

Dip Strawberries Are So Romantic....

INGREDIENTS

1 lb large ripe strawberries (long stems are best)




Melt slow on low low heat...

1/2 lb (8 oz) chopped chocolate or chocolate chips - milk, semi sweet or dark

1 cup chopped nuts - pecans or almonds (optional)

If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.

Beef Short Ribs And Potatoes Stew

Easy and quick....Short Ribs And Potatoes Stew.Man pleasing...Just meat and potatoes.

3 pounds short ribs without bone

4 medium potatoes cut in big chucks

1 large onions chopped

1 small can tomato paste

2 garlic clove chopped

1/2 cup plain flour

salt and pepper

1/2 cup cooking oil

4 to 6 cup beef stock


Place beef short ribs in large bowl.sprinkle with flour and generous amounts of salt and pepper; toss to coat.remaining flour made a light brown rue with oil.

Heat amounts of the oil in heavy large pot over medium-high heat.Working in batches, add beef and sauté until brown.

Place beef to a large pot after each batch.
Sauté the prepared onions and garlic in an amount of oil.add to pot with the beef.

Add beef stock and prepared tomatoe paste, bring to boil. Reduce heat to medium-low.
Cover and simmer until beef is tender, about 60 min.

Add prepared and potatoes, and light brown rue , simmer uncovered, until beef and potatoes are tender and sauce thickens, about 30 min. Adjust seasoning to taste.

Hummingbird Cake

Cooks in 1978 baked this cake when they had over ripened bananas,it was the perfect way to use the bananas.When you eat a piece of hummingbird cake, you would hum like a hummingbird because it is so good.

This cake is a southern delight that gives you the essence of the tropics with it's bananas and crushed pineapple. Restaurants from the east coast to the west coast have made this delightful cake for it's southern customers.

All recipe for this cake is always the same with every baker.only thing is...how you pan it.


Layer It....

Tube It....

Sheet It,,,,

Here is the 1978 recipe


Mrs. Wiggins' recipe [1978]

"Hummingbird cake"

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Valentine Coconuts Cookies

I got love on my mind....Wanting to eat up coconuts valentine cookies. Love these cookies so so much. Great treat for the ones you love.

3/4 cup white sugar


1/2 cup vegetable shortening


1 egg


1 teaspoon coconut extract


1 cup sifted all purpose flour


2 tablespoons sifted all purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup flaked coconut


Directions

Preheat oven to 350

lightly grease baking sheets.

Mix with electric mixer, cream together the sugar, vegetable shortening, egg, and coconut extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until well combined.

 Drop the dough by tablespoon full onto the prepared baking sheets.with the back of a floured wooden spoon, press down lightly and smooth. use a cookie cutter in shapes and sizes of the event and cut them out.

Bake in the preheated oven until very lightly browned, about 12 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.frost them and set them a side.