Coconut Cream Pie

Coconut Cream Pie
1 pie crust recipe
For the Toasted Coconut Topping
½ cup flaked, sweetened coconut
For the Coconut Custard
1½ cups coconut milk or Whole milk or half & half (I used 3/4 c. Cream of Coconut)
1½ cups half & half (I used 2 1/4 c. whole milk)
5 egg yolks ( I used 6)
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
For the Whipped Topping
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla


Prepare pie crust according to blind-baking instructions of recipe.
For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
Set aside to cool.
For the Coconut Custard
Stir together in 2 qt. microwave bowl, sugar & cornstarch.  Add milk, half & half & egg yolks and stir well.  Microwave for 3:33 stir and repeat.
Stir in butter, salt, coconut & vanilla.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
For the Whipped Topping
Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

Baked Beans

This recipe is Tammy Malone's too!!  Yes these went with the Pulled Pork and everyone loved them.
Baked Beans   AKA: Calico Beans
1 large can pork & beans or 2 small ones
1 can kidney beans, drained
1 can butter beans, drained
1/2 lb. bacon, diced and cooked
1 medium onion, chopped
1 lb. hamburger (optional)
2 c, brown sugar
1/2 c. ketchup
1/2 t. garlic salt
1/2 t. salt
2 T. apple cider vinegar

Brown hamburger with onion...if adding hamburger.  Otherwise just dump it all in the crock pot on High for 4 hours.  OR  Tammy puts it all in a greased casserole dish and bakes it for 1 hour at 350.

Pulled Pork

We also served Pulled Pork for the Stake Conference Dinner.

I used Sirloin Roasts and I had 8 of them in one roaster oven.  I rubbed them with Sue's Sweet Rub and turned them on to 225 degrees and went to bed.  In the morning I inserted my meat thermometer and turned them up to about 250.  I cooked them to about 200 degrees so they would shred easily.  After about 18 hours I shredded them and added some BBQ sauce (I used Sweet Baby Ray's).  I did not drain any of the juice off.  Left it all in there.   Continue to cook until heated thru.  Serve with additional BBQ sauce on the side.

Cole Slaw

Tammy Malone made this for our Stake Conference Meal that we served in May.  It was very good!!

Cole Slaw
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Recipe courtesy of Bobby Flay


Read more at: http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe.html?oc=linkback

Funeral Potatoes.....

FUNERAL POTATOES FROM DEHYDRATED HASH BROWNS from Garden Valley RS

3 C. dehydrated hash browns - just cover (don’t go overboard on the water) in boiling water to reconstitute.

In a sauce pan, melt 1 cube butter and add the following:

2 cans cream of chicken soup (or cream of mushroom)

2 C. grated sharp cheddar cheese

1 pint sour cream

1 chopped or grated onion, or reconstituted dehydrated onions (I put dehydrated onions in with the hash browns to reconstitute)

1 bunch of green onions, chopped

Garlic salt to taste

2-3 C. crushed cornflakes tossed with 1/3 C. butter (I usually use Panko crumbs because I always have them and seldom have corn flakes in the house)

Heat the above mixture (except the crumbs and 1/3 C. butter) thoroughly and add to potatoes.  Stir well.  Pour into greased 9 X 13 pan.  Spread cornflakes or Panko crumbs over the top of the potato mixture.  Bake uncovered at 350 for approximately 1 hour, or until nice and bubbly and the topping is lightly browned.  If the crumbs start to get too brown and the rest isn’t cooked yet, just lay a sheet of foil over the top of the pan.

Alternative:  Use 4 lbs of frozen hash browns, thawed.

This is also good with chunks of ham and broccoli.  I quite often don’t even use the cube of butter.  It’s good, but oh my, the calories.

Chicken Salad Sandwiches

Our Stake Women's Conference is this week and so I called Linda Savage for her recipe ....I have adjusted the serving amounts.....because we had way too much!!!   Linda figured it at 4 servings per pound of chicken.  I have adjusted it to 6 servings per pound and I am sure it will still be plenty.  We were serving ladies and so if you were serving mostly men it may have to make adjustments.

Chicken Salad Sandwiches

6 servings   (Double this for 12 servings)                                                       

2 cups cubed cooked chicken                                

1/2 cup grated cheese                          

1/2 cup seedless grapes, halved          

1/2 cup miracle whip                              

1/4 cup thinly sliced celery                      

1/4 cup sunflower seeds                          

1/4 teaspoon salt  *                                  

1/4 teaspoon pepper *
*  Linda uses some season salt in to but salt and pepper works also.

90 Servings

15 lb. cubed cooked chicken

3.5 lbs. grated cheese

3 lbs. grapes, halved

1/2 gal. miracle whip

1 1/4 lb. thinly sliced celery

1  lb. sunflower seeds

about 1 1/2 T. Season Salt - to taste  (I add salt & Pepper too)

180 Servings

45 lb. cubed cooked chicken

10 lbs. grated cheese

9 lbs. grapes, halved

1 1/2 gal. miracle whip

3 lb. thinly sliced celery

3  lb. sunflower seeds

about 4 T. Season Salt - to taste
Salt & Pepper to taste

360 Servings

60 lb. cubed cooked chicken

15 lbs. grated cheese

12lbs. grapes, halved

2 gal. miracle whip

5 lb. thinly sliced celery

4 lb. sunflower seeds

about 6 T. Season Salt - to taste
Salt & Pepper to taste

Since I purchased 20 lb. boxes of chicken I made another version......
120 Servings

20 lb. cubed cooked chicken

5 lbs. grated cheese

4 lbs. grapes, halved

2/3 gal. miracle whip

1 2/3 lb. thinly sliced celery

1 1/3 lb. sunflower seeds

about 2 T. Season Salt - to taste
Salt & Pepper to taste

(this is the version I actually used but one whole batch and 1/2 of another was left over as Linda thought a batch would serve 100)

150 Servings - 
25 lb. cubed cooked chicken
5 lbs. grapes, halved
1 gal. miracle whip
2.5 lbs. thinly sliced celery

1 1/2 lb.s sunflower seeds
2 1/2 T. Season Salt
Salt & Pepper to taste

We served Veggies and Fruit and a Cookie.
We served around 200 people.

This is what I would buy next time......
2 or 3 -  5 pound bags carrots
3 or 4 - 2 1/2 pound bags of celery
3 or 4 - 2 pound bags snap peas
2 big bottles of Gregg's Ranch Salad Dressing

6 - 2 pound boxes of strawberries
6 - tubs of pineapple
15 pounds of oranges

20 dozen cookies
18 to 20 dozen Croissant rolls
10 heads of Romaine Lettuce

 6 to 8 bags of ice

Brownies Galore....

Shiny Brownies........always shiny brownies with thin meringue crust:
2 eggs
1 c. granulated sugar
1/2 t. salt
1 t. vanilla
1/3 c. shortening
2 1 oz. squares unsweetened chocolate
3/4 c. flour
1 c. nuts
Melt chocolate with shortening.
Beat eggs. Stir in sugar, salt and vanilla.
Stir two mixtures together and stir in flour and nuts.
Bake in 8″ square pan with parchment lined bottom for 30-35 minutes at 325 degrees.


Fudge Brownies........ from King Arthur Flour

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

Big Batch Brownies: To make a half-sheet sized batch use the following measurements:
6 large eggs
2 cups cocoa
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1 1/2 tablespoons vanilla
1 1/2 cups butter
3 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
3 cups chocolate chips

Bake at 350°F for 40 to 45 minutes or until the brownies test done as described above

Whole Grain Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate.Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Yield: 2 dozen 2" brownies.
tips from our bakers

You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Quick and Easy Brownies
Our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup natural cocoa, Dutch-process cocoa, or TripleCocoa Blend
2 cups sugar
1/4 teaspoon salt*
1/4 teaspoon baking powder
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
3 large eggs
1/2 cup (8 tablespoons) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
*Increase the salt to 1/2 teaspoon if you use unsalted butter. Can also add 1 c chocolate chips to send these over the top.

1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3) Spoon the batter into the prepared pan.
4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Yield: about 2 dozen 2" brownies.

Old Time Brownies
1 c sugar
1/4 c. melted butter
1 egg
2 oz. unsweetened Baker's chocolate, melted
1/4 t. salt
3/4 t. vanilla
1/2 c. flour
1/2 c. chopped walnuts
Mix ingredients in order given. spread in 8" round waxed paper or parchment lined pan. Bake at 325 for 25 minutes. Cool slightly & remove from pan.