Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Lime in the Coconut Pudding

Lime in the Coconut Pudding
Another Monday, another dessert challenge. Today's challenge ingredient was caramel and to be honest I did not have a clue what I wanted to make. I knew I wanted to make a cute little garnish out of caramel but what to garnish?

Luckily I still had coconut flake from last week's challenge, that went on the counter. I spy with my little eye the rum bottle, also on the counter. Open the fridge and out pops a lime - it's fate.

A little head's up on this dessert - it is not a quick fix and the flavors of lime, rum and coconut are added hints of flavor. This recipe will fill a six inch ramekin and should easily serve 6.

Ingredients

For the pudding:

1/4 cup butter, softened
1/2 cup white sugar
1 tsp vanilla extract
zest from one lime (about 2 tsp)
2 eggs, room temperature
1/3 cup coconut flake
2/3 cup white flour
1 1/4 tsp baking powder
1/3 cup unsalted cashews, finely chopped into a flour-like consistency

For the caramel garnish:

1/3 cup white sugar
water (start with about 2 tbsp and add more as needed)

For the cream cheese topping:

1/3 cup cream cheese, softened
About 2 tbsp of white rum (I added about two splashes)
Juice from half a lime
About 1/6 cup of powdered sugar (you can add more if you want a really sweet topping)

To prepare the pudding:

1. Prepare your water bath on top of the stove. I used my pasta pot with the strainer insert. Make sure you
The pudding on the plate to cool
test with your ramekin dish - the water should come up about halfway on the dish. Cover the pot and bring to a boil over high heat. Once it starts boiling, reduce to medium and keep an eye on it to make sure it maintains a low boil and that the water level doesn't get too low.
2. Cream together the butter and the sugar. Add the vanilla, lime zest and eggs. Use a mixer to blend the ingredients well; blend on medium speed for about 5 minutes or until it looks nice and fluffy.
3. In another bowl, combine the flour and baking powder. Add the coconut and the cashews to the flour and mix well.
4. Using a spatula, slowly fold in the dry ingredients a little at a time to the egg mixture. You'll want to make sure the ingredients are well incorporated but not over-mixed. Set aside to rest for a few minutes while you prepare the ramekin.
5. Grease the ramekin with butter and line the bottom with parchment paper. Fill the dish about 2/3 full and cover with brown kraft paper. You'll need to use twine to keep the paper in place and be sure to leave enough room for the pudding to expand.
6. Put the ramekin in the strainer pot and lower into the bath. It should cook for about 40 minutes or until a skewer comes out clean.
7. Remove, let cool for about 5 minutes and invert the dish over a serving plate - get ready to garnish with goodness.

To prepare the caramel garnish:

(Can be prepared while pudding is cooking - this will take a while to cool completely)

1. Put down a sheet of parchment paper on a flat surface.
2. Bring the sugar and water to a boil on high heat in a small sauce pan.
3. Stir occasionally with a rubber spatula - once the sugar starts to brown this will cook quickly. Don't let it burn.
4. Remove from heat and quickly drizzle your caramel on the parchment paper into fun shapes or designs. Keep in mind the size of your ramekin - the caramel will harden so try to keep to a size that will easily fit the top of your pudding.

To prepare the topping:

Blend the cream cheese, sugar, lime juice, and rum in a small bowl. Spoon on top of pudding.

Assemble your dessert and enjoy!

Now for some helpful pointers. Be careful when cooking the caramel - boiling sugars are extremely hot. To make clean up easier put the pan and the spatula in cool, soapy water as soon as you are done making your design. This is not a pan that you want to set aside until you can get to it - once those sugars harden you will have a mess that will send you to Williams-Sonoma!

It's okay if the brown kraft paper gets wet. The purpose of the paper is to keep the condensing steam droplets from landing on your pudding as it cooks. You'll want to make sure you leave some room for your pudding to expand - the pudding in the picture rose about 2 inches above the dish.

#makingmondaygreat
#onedessertatatime


Piña Colada Parfait

Today is Monday - yay! And why am I happy? Because it's Sweet Tooth challenge day for me and my sisters. This week's common ingredient was pineapple and what's pineapple without coconut and rum? No seriously, what is it - I might have to try it.

You can leave the rum out of this recipe for a kid friendly summer treat.

Ingredients

1 - 14 oz. can of coconut milk
2/3 cup milk
1/2 cup shredded coconut
3 tbsp cornstarch
1/3 cup sugar
1 egg, beaten and room temperature
2 tsp vanilla extract
1/8 tsp fresh grated nutmeg
1 fresh pineapple, peeled, cored and cut into 1 inch chunks
2/3 cup white rum (optional)

Serves 6 (depending on how you dish it out)

1. Place the pineapple in a shallow dish and pour rum over chunks. Cover and let chill in fridge for at least an hour before serving.
2. In a small bowl combine cornstarch and sugar and mix thoroughly.
3. In a saucepan mix the coconut milk, milk and shredded coconut over medium heat until slightly warm. Whisk in beaten egg and cornstarch mixture. Do not let mixture come to a boil.
4. Reduce heat to low and continue cooking pudding mixture until pudding thickens, stirring constantly. It should take about 5 minutes.
5. Remove from heat; allow to cool for about 5 minutes and add the vanilla and the nutmeg.
6. Pour pudding into a glass bowl, cover with plastic wrap and place in the fridge to chill.
7. When ready to serve, place chunks of drained pineapple in bottom of a parfait glass, add some pudding and garnish with a wedge of pineapple or two.

For a really yummy fruit salad try adding banana, mangoes or strawberry.

Enjoy!

#makingmondaygreat
#onedessertatatime

Peanut Butter & Chocolate Cheesecake





I love cheesecake. In fact, I think it's safe to say I've never had one I didn't like. And my favorite one? All.
Recently my sister and I decided to have a little sweet tooth challenge. It was a Monday and why not? If you're making dessert on a Monday how bad can your day be?




Ingredients

1 ready made chocolate cookie pie crust
2 8 oz. packages cream cheese, softened
1 egg
3/4 c. granulated sugar
2 tsp vanilla extract
1 c. powdered sugar
1/3 c. creamy peanut butter
1 c. chocolate chips
1/3 c. coffee liqueur

Preheat oven to 325 F.

In a mixing bowl, combine one package of cream cheese, egg, vanilla, and granulated sugar. Beat on low until smooth.

Pour into pie crust and bake for 45 minutes, or until a tooth pick comes out clean. The cake will settle as it cools. Let it cool completely.

Using a double boiler method, melt 3/4 cup of the chocolate chips. Spread the chocolate on top of the baked cheesecake.

In a mixing bowl, combine the remaining cream cheese, peanut butter, and powdered sugar. Beat on a medium speed until creamy.

Spread 1/2 the mixture on the chocolate layer of the cake. Use the remaining mixture in a cookie press to pipe designs around the edge. If the mix is a little loose, chill for about 20 minutes in the fridge first.

Using a double boiler method, melt the remaining chocolate chips and blend in the coffee liqueur. Drizzle over the top and refrigerate.

Enjoy!

#MakingMondayGreat #OneDessertAtATime

Coffee Liqueur

I love all things coffee: ice cream, cake, candy-coated espresso beans, frosting....everything is just plain better when you add a little coffee. We've even added it to chili, soups, sauces, and stews. In my opinion butter isn't the only thing that makes things better. While this recipe wouldn't normally qualify as a dessert, it certainly makes for a tasty treat. I will admit, the trial runs for this recipe were fun and the neighbors were very helpful with the taste testing! I hope you enjoy it and a quick note: this makes about three quarts!



5 c. Brewed dark roast coffee, brew triple strength
1 1/2 c. Light brown sugar
2 c. White cane sugar
1/2 vanilla bean
1 litre 150 proof white rum


Mix the coffee and sugars in a pan over low heat. Let the mixture heat through until the sugars have completely dissolved. Stir often and be careful not to let the sugars burn. Once the liquid has started to thicken, remove from the heat. Add the vanilla bean to the pot and let the mixture cool. Once cool, add the rum and place in a gallon size glass container in a
cool, dark place for about a week before use.

This is great all on its own over ice or add some cream and vodka for a cocktail. It's also excellent over vanilla ice cream or added to a dessert sauce over cheesecake.


© 2013 E. Stilson-Ouderkirk

Mountain Pie

Years ago, I found a similar recipe in an old book rescued at a garage sale. The book was a southern church ladies auxilliary recipe book - full of wisdom, wonderful food budget tips and comfort food recipes from cover to cover! This was my go to book when my paycheck wasn't as grand as I needed it to be, so much so, the book has long since fallen apart and hit the recycling bin. It took some trial and error but I've recreated one of my favorite recipes from the book. I hope you enjoy it as much as my family does.

Preheat oven to 350°F

1/2 c. butter
1 c. sugar
1 c. flour
2 tsp. baking powder
1 c. milk
1 can fruit (apple, berry, peaches - just about any fruit pie filling will do)

1. Melt butter (in oven) in round casserole dish.

2. In mixing bowl, mix sugar, flour, baking powder.

3. Add milk & mix.

4. Take casserole dish out of the oven. Pour batter over melted butter. DO NOT MIX!

5. Drop fruit by spoonfulls into batter. Again, DO NOT MIX!

6. Bake for 35-40 minutes. The batter will bake up around the fruit.

7. Enjoy! For an extra treat, serve warm with a scoop of vanilla ice cream.

Budget stretching tip: omit the sugar from the recipe & replace the fruit with leftover stew. Just a head's up though, this is comfort food - it's rich & filling!


© 2013 E. Stilson-Ouderkirk

Sunday Morning Tea Biscuits

I absolutely love making these little semi-sweet biscuits. They are excellent with a nice cup of tea (I recommend Lady Grey), a cup of coffee (no cream or sugar thank you) or hot cocoa. They are good all on their own but you can add raisins, cranberries, chopped pecans....the list is endless. Well, only as endless as the supplies in your pantry. It only takes about 10 minutes to mix a batch & pop them in the oven & another 15 to bake. If you time it right you might just have a fresh out of the oven biscuit with your first cup of the day. Enjoy!

Preheat oven to 375F.

3 1/4 c. Flour
1/4 c. Sugar
1 Tbsp. Baking powder
1/2 tsp. Salt
3/4 c. Vegetable oil
1 c. Milk

Mix dry ingredients together in a bowl. Blend in milk and oil. Knead the dough for about 2 minutes. Roll out dough to roughly 3/4" thick. Using a 1 1/2" round cookie cutter, cut out biscuits and put on a cookie sheet lined with parchment paper. You should be able to cut out 20 to 24 biscuits. Pop in the oven & bake for approximately 15 minutes or until golden brown.

For an added treat, melt some butter, add some honey & use as a biscuit "dipping sauce".


© 2013 E. Stilson-Ouderkirk