COCONUT CUSTARD PIE

1 9-inch unbaked pastry shell
1 cup of flaked coconut
3 eggs
1 14 oz. can sweetened condensed milk
1 1/4 cup of hot water
1 tbsp of vanilla extract
1/4 tsp sea salt
1/8 tsp. ground nutmeg

Preheat oven to 425 degrees.

Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly.

Meanwhile, in medium mixing bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut.

Pour into prepared pastry shell. Sprinkle with toasted coconut.
Bake 10 minutes.

Reduce oven temperature to 350 degrees; continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Cool.

Chill, if desired. Refrigerate leftovers.

CUSTARD PIE:

Omit coconut. Proceed as above.

CHOCOLATE CUSTARD PIE

2 (1 oz.) sq. un-sweetened chocolate
1/2 cup of unsalted butter
2 cup of light brown sugar
3 eggs
1 tbsp of vanilla
1/2 cup of half and half
1 9 inch un-baked pie shell
Whipped cream, garnish
Shaved chocolate, garnish

Melt chocolate in a heavy saucepan, the set aside to cool.

In a medium bowl, with mixer on medium, cream butter and sugar until light and fluffy. Combine the eggs one at a time, beating well after each addition.

Beat in vanilla, half and half and melted chocolate.

Pour into unbaked pie shell and bake at 350 degrees for 45 to 50 minutes or until a knife inserted in center comes out clean.

Let cool completely on a wire rack. Just before serving, spread sweetened whipped cream over pie and garnish with shaved chocolate.

RASPBERRY CUSTARD PIE


1 cup of raspberries
1 cup of sugar
2 tbsp of sifted flour
3 eggs, beaten
1/2 cup of sweeten condense milk

Put raspberries in a prepared crust.

Combine sugar, flour, eggs, and milk together and pour over raspberries.

Put in more sweeten condense milk to fill it up.

Bake at 375 degrees for 30-40 minutes until set.

LEMON CUSTARD PIE

1 cup of white pure cane sugar
2 tbsp of unsalted butter
2 eggs, separated
1/2 cup of warm milk
1/2 cup of sweeten condense milk
1 lemon, juice and rind
2 tbsp. flour

Preheat the oven at 425 degrees.

Cream the unsalted butter and sugar.

Combine in the well beaten egg yolks and flour; beat well.

Combine in both milks and grated lemon rind and juice.

Beat the egg whites till stiff peaks. Fold in well beaten egg whites.

Turn into unbaked pie shell. Sprinkle cinnamon over top.

Bake like custard pie at 425 degrees for 10 minutes, then turn down to 350 degrees for 30 minutes.

MANGO CUSTARD PIE

2/3 cup of light brown sugar, packed
1/2 tsp sea salt
1 tsp of grounded cinnamon
1/2 tsp of ginger
1/4 tsp of nutmeg
1 1/2 cup of mashed or pureed mango
3 eggs, un-beaten
1 lg. can evaporated milk (1 2/3 cup)
1 9 inch unbaked pie shell

Preheat the oven to 350 degrees.

Put all ingredients into the blender; Blend on high for three minutes.

Then pour into pie shell and bake in oven at 350 degrees for 45 minutes or until knife blade inserted into center comes out clean.

FRESH BLACKBERRY CUSTARD PIE

1 9 inch deep dish pie crust
2 cup of fresh blackberries
2 eggs yolks beaten
2 egg whites beaten
1 1/2 cup of pure cane sugar
1/4 cup of flour
1 sm. can evaporated milk
1 tbsp of vanilla

TOPPING:

1/2 cup of pure cane sugar
1/3 cup of flour
1/4 cup of unsalted butter
1/2 tsp of vanilla

Preheat the oven at 350 degrees.

Combine sugar, flour and berries and toss to coat fruit. Fill a pastry lined 9 inch pie plate.

Beat egg whites until stiff peaks are formed.

Mix beaten eggs yolks, combine in milk and vanilla, fold in the beaten egg whites, and pour over fruit.

Mix topping until it resembles coarse crumbs. Sprinkle crumb mixture over berry filling.

Bake 350 degrees about 1 hour or until done.

BUTTERMILK CUSTARD PIE

1 1/2 cup of pure cane sugar
1/4 cup of flour
1/2 cup of unsalted butter, softened
3 eggs, beaten
1 tsp of vanilla
1/2 tsp of sea salt
1/2 cup of warm buttermilk
1 unbaked pie shell, 9-in.

Preheat oven to 350 degrees.

Mix sugar and flour; cream with butter.

Combine eggs, vanilla, salt and buttermilk.

Gently pour into pie shell and bake at 350 degrees for 30 minutes, or until filling is set. This recipe can be doubled.

Hope this will help you dear lady.

That helps Honey Bunny, Thank you.

Glad to help dear lady.

COOKIES, COOKIES EVERYWHERE. And another recipe, lemon bars!
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Chocolate crinkles:


Conversion: 1oz Chocolate = 3 Tbsp baking cocoa and 1tbsp fat


1/2 cup vegetable oil
4 oz unsweetened chocolate
(So, for this recipe the conversion is 3/4ths cup baking cocoa and 1/2 cup butter)
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups all purpose flour
2 tsp. Baking powder
1/2 tsp salt
1 cup powdered sugar


Basically, mix everything together. I'd start out with the baking cocoa, eggs, oil, butter, and vanilla. Stir up everything until it's nice and smooth. Note: Powdered sugar? Don't add that.


Oh, here's a little something important: You need to chill the dough before even considering baking. Chill it until it's firm, just trust me. A couple hours in the freezer and you are good to go.


Is it chilled? Okay, cool. Heat up the oven to 350 degrees, when it's all preheated, grab a bowl and put the powdered sugar in it. Roll the dough into little balls, and roll those in the powdered sugar, then bake for 10-12 minutes, though depending on your oven, check the cookies (TEST COOKIE) frequently.
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Ethel's sugar cookies:


Cool part about this one, is that you can cut it into little squares, add jam, fold it over, and BAM. Jam tarts. (Those recipes they give you for just jam tarts? Total BS.)


3/4 cup butter
1 cup sugar
2 eggs
1 tsp. Vanilla
2 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. salt


Mix butter, sugar, eggs, and vanilla. Then you stir in the flour, baking powder, and salt, mix well.


WHOOOO ANOTHER ONE TO CHILL IN THE FREEZER. Aww yeah. Metal bowls are also great for these, they'll cool the dough down a lot quicker then a plastic bowl.


Heat oven up to 400 degrees, roll out dough and cute adorable shapes, try and keep the shapes roughly the same size per sheet, it'll make life a lot easier. I learned that tidbit the hard way. Grease the sheet up, and stick them in the oven for around 7-9 minutes depending on your oven. Check frequently. Trick to these is looking at the edges, make sure they are a nice golden brown
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Giant Toffe - Chocolate chip cookies:


1 cup packed brown sugar
1/2 cup butter
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package of semi-sweet chocolate chips
6 oz almond brickle chips


Heat oven to 350 degrees. Mix brown sugar, butter, shortening, honey and egg in a large bowl. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and brickle chips.


Drop 1/4 CUP of dough around 2 inches apart on a greased cookie sheat. Bake 12-14 minutes (depending on the oven) until edges are golden brown.


FOR REGULAR SIZED cookies: Drop cookie dough (rounded tablespoons) two inches apart on a greased cookie sheet, bake 10 - 12 minutes depending on your oven.
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Inside-out Chocolate chip cookies


1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white chocolate chips
1 cup nuts (optional)


Heat oven up to 350 degees. Mix sugars, butter, shortening, eggs, and vanilla into a large bowl. Stir in four, cocoa, baking soda and salt. Stir in chips and nuts.


Chilling the dough might help. You don't need to go all out and stick it in the freezer for a couple hours. Mild refrigeration is fine.


Drop dough onto a greased cookie sheet, bake 10-12 minutes until cookies set. (Depending on size of them, and your oven, of course.
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Sugar cookie tarts:


2 cups sugar
1 cup shortening
3/4 cup butter
2 teaspoons vanilla
1 egg
3 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


Heat oven to 375 degrees. Mix sugar, shortening, butter, vanilla and egg in a large bowl. Stir in flour, baking powder and salt. Roll dough on a lightly floured surface (Chill it before!), and cut into 3 inch rounds. Place two inches apart on a greased cookie sheet. Bake 10-12 minutes (depending on oven and size), until light brown. COOL completely.



Cream cheese spread:


1/2 cup sugar
1 teaspoon vanilla
8oz package of cream cheese, softened.


Miz ingredients until smooth. Once cookies are COMPLETELY chilled, spread this on. You can add several different toppings, but I find that fruit works best.
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Magic window cookies:


1 cup sugar
3/4 cup butter
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 ounces of fruit flavored hard candy, chopped


Mix sugar, eggs, and vanilla in a large bowl. Stir in flour, baking powder, and salt. This is one you chill, so at this point you know what to do.


Heat oven at 375 degrees. LINE COOKIE SHEET WITH ALUMINUM FOIL (You are so screwed if you forget this.)


Cut into desired shapes with cookie cutters and cut out small designs in the cookie. Place pieces of hard candy in the cut outs, mixing colors as desired.


Bake 7 - 9 minutes, or until very light brown, and candy is melted. If candy isn't melted spread it RIGHT away with a knife. Cool completely on cookie sheet, then remove cookies.
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Lemon Squares:


1 cup all purpose flour
1/2 cup butter
1/4 cups powdered sugar
2 eggs
1 cup granulagted sugar
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons lemon juice


Heat up oven to 350 degrees. Blend flour, butter, and powdered sugar. Press evenly in a square pan (8x8x2) (wax paper on the bottom is a God send). Bake twenty minutes. Then beat rest of ingredients together, pour over the crust and bake 25 minutes. The trick for this one is you press in the middle, and when it doesn't leave an indent after being lightly touched they should be good to go.
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Snickerdoodles:


1 cup shortening (part butter)
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tablespoons sugar
2 tablespoons cinnamon


Heat up oven to 400 degrees. Mix shortening, 1 1/2 cups sugar, and eggs. Blend in flour, cream of tartar, baking soda, and salt, stir in.


Let this dough chill for a couple hours in a metal bowl.


When chilled mix the 2 tablespoons sugar, and cinnamon in a small bowl


Roll chilled dough into balls and roll into the sugar cinnamon mix, then place on a greased cookie cheat, bake from 10-12 minutes depending on the oven and the size of the dough balls.
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This is becoming the dessert thread lol, not that I mind.

Grand Recipes Lunali.

Please post any of your recipes. It would be wonderful to see them.

APPLE CRISP (Crumble)


6 cups of sliced; Granny Smith apples
1 cup of dark brown sugar
2 tbsp of light corn syrup
2 tbsp of unsalted butter
1/2 cup of un-bleached flour
2/3 cup of rolled oats
2 tbsp. cinnamon
2 tsp of cloves
2 tsp of ginger
2 tsp of allspice
3/4 tsp. nutmeg
1/3 cup of soft un-salted butter

Preheat oven to 375 degrees F.

Place the apples, brown sugar and 2 tbsp of butter and cinnamon, corn syrup, into a sauce pan. On medium heat till apples begin to soften.

Place apples in baking dish. Blend rest of ingredients until mixture is crumbly. Spread over apples.

Bake 30-35 minutes or until topping is golden brown.

Serve warm with cream, ice cream or hard sauce.

HARD SAUCE:

Beat 1/2 cup soft butter at high speed until very creamy, fluffy and light in color.

Gradually beat in 1 cup sifted confectionery sugar. Stir in 1/2 teaspoon vanilla or rum flavoring. Chill about 1 hour.

VEGETABLE PEPPER STEAK

2 lbs. round steak
2 cups of chopped red onions
1 cup of celery chopped
2 tbsp of melted butter

2 crushed garlic cloves
2 tbsp of olive oil
2 tsp sea salt
1/4 tsp of black pepper
3-1/2 cups of tomatoes, skinned and sliced
1 beef bouillon cube
1 large red pepper, thinly sliced
2 green onions chopped
1 large yellow bell pepper, thinly sliced
1/3 cup of chopped butternut Squash
2 tbsp of cornstarch
2 tbsp of Worcestershire sauce

Trim fat from steak. Cut into thin strips. Brown meat, onion, celery, garlic, in butter and oil in large skillet.

Combine salt, pepper, tomatoes, bouillon cube, peppers, green onions, and butternut squash.

Cover and simmer 30-45 minutes or until meat is tender.

Combine cornstarch and Worcestershire sauce, stir into meat mixture.

Cook until thickened. Serve with mashed potatoes, cooked rice or noodles.

CHICKEN AND VEGETABLE EGG ROLLS

1/2 cup of dried mushrooms
1 each chicken breast, skin, split
1 each clove garlic, minced
1 tbsp of sesame oil
2 cups of bean sprouts, washed and drained
2 cups of small spinach leaves
1/2 cup of green onion thin sliced
1/2 cup of bamboo shoots, thin sliced
2 tbsp of soy sauce
2 tbsp of cornstarch
1 tbsp of grated ginger root
1 tsp of raw sugar
1/4 tsp of sea salt
12 each egg roll skins
Peanut oil for deep-fat frying

Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems. Chop the chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot sesame oil about 2 minutes.

Combine in the vegetables, stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.

Stir into chicken mixture; cook and stir until thickened. Cool.

Place egg roll skin with one point toward you. Spoon 1/4 cup of filling diagonally across and just below center of skin.

Fold bottom point of skin over filling; tuck point under filling.

Fold side corners over, forming an envelope shape. Roll up the egg roll skin, with filling as tight as you can.

Fry egg rolls, a few at a time, in deep hot peanut oil (375 degrees) for 2-3 minutes or until golden brown

Drain on paper towels.

EGG ROLLS

1 cup of pork, roasted and finely diced
1 cup of shrimp, peeled, cooked and finely diced
2 tbsp of sesame oil
6 black dried mushrooms, presoaked and finely chopped
1/2 cup of celery, minced
1 cup of Bok Choy cabbage, shredded
4 scallions, chopped
1 cup of bean sprouts, washed and drained
1 egg, lightly beaten
1 tbsp of soy sauce
1 tsp of teriyaki sauce
1/2 tsp of sour salt
1/2 tsp of sugar
8 to 10 egg roll or spring roll wrappers
Oil for deep frying (peanut oil)


Wok Cook:
Heat 2 tablespoons of sesame oil in the wok. Combine in the pork, shrimp, mushrooms, celery, Bok Choy and scallions. Stir fry for 2 or 3 minutes.

Combine in the beans sprouts, soy sauce, teriyaki, and seasonings. Remove from the heat.

Place the egg roll or spring roll on a flat surface. Put about 1/4 cup of filling in the near of the center line.

Form the egg roll as follows: Fold the bottom corner up with the tip a little above the center. Fold both side corners in over the tips overlapping about 1/2 to 3/4 of an inch. Roll dough the top corner and seal with the egg.

Heat the peanut oil for deep frying, at 375 degrees. Cook 2 to 3 egg rolls at a time until golden brown and crisp. Roll the egg rolls, to cook and brown the whole egg roll.

Drain and serve at once with duck sauce and mustard.

JEFFS ASIAN FLAIR COLESLAW

3 Bok Choy cabbages shredded
2 carrots shredded
3/4 cup of bean sprouts washed and drained pat dry with towel
1/2 cup cashew halves and pieces

Combine and whisk;

1/2 cup rice vinegar
1 tbsp of mayonnaise
1 tbsp sesame oil
1 tbsp of soy sauce
1 tsp of teriyaki sauce
1 tbsp of five spice (or dash ea. ginger, curry, clove, cinnamon, star anise)
1 tbsp of brown sugar
1 tbsp of crushed red pepper flakes

Combine the vegetables together, in a covered glass bowl, place in the refrigerator. Allow to chill until sauce is prepared; and cooled slightly.

Mix all ingredients except for the vegetables and cashews. Stir well with wire whisk.

In a small sauce pan heat the mixture over low heat for 3 to 5 minutes. Whisk the mixture to prevent sticking or burning. Let cool slightly.

In a glass bowl combine the warm sauce (not hot) and cashews with the vegetables and toss.

Cover the mixture with foil or plastic wrap till cool. Then chill and serve.