A Fresh New Blog Start
I started this blog a few years ago and then disappeared for quite awhile. In that time we moved twice and did not have internet for quite some time. Lately I have been doing alot of reading of blogs and have realized that I want my blog to be different. I want a new name for my blog and I want to be able to share not only cooking, but also projects I am creating and just life itself. So in the next few weeks, when I get things organized, I will be making some changes to my blog. If I cannot change the name of this one, I may just create a new blog. Either way, I will be back soon. Stay tuned. :)
Update
Please check out my new blog. Here is the link. :)
http://kimslifeandrandomness.blogspot.com/
Friday, March 22, 2013
Wednesday, October 6, 2010
Coconut Cream Pie
Coconut Cream Pie
I decided, since I had all of the ingredients, to make this as a snack for tonight. I was a little impatient with the thickening process, so it was slightly runnier than it should have been. It still tasted delicious though. The recipe is from a Revised Edition New York Time's cookbook (1990) that I own.
1/2 cup sugar
3 tablespoons cornstarch
pinch of salt
2 cups scalded milk (this means bringing milk to the point right before boiling)
1 tablespoon butter
2 eggs, separated
1 teaspoon vanilla extract
1 cup grated coconut
Baked 9 inch or deep 8 inch pie shell
Preheat oven to 325 degrees Fahrenheit.
Mix 1/4 cup sugar with the cornstarch and salt. Gradually stir in the scalded milk. Then add the butter. Cook this mixture in a double boiler or you could use a glass bowl that is oven proof fit over top of a cooking pot with about an inch or so of water in it. Stir this constantly until it thickens. Beat egg yolks and then add a little of the mixture from the double boiler to temper it. Then add this to the mixture into the double boiler.Cook and stir until this is thickened. I believe that it should be of pudding consistency (please correct me if I'm wrong). Take off heat and let cool slightly.
Add vanilla and 3/4 cup of coconut; then mix it up. Pour into the baked pie shell.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff, but not dry. Spread this over the pie filling, making sure that the meringue touches the crust at all points. Sprinkle with the remaining 1/4 cup of coconut and bake until lightly browned on top or about 15 minutes. Cool before serving.
Even though this tasted delicious, I feel like this was a flop for me, just because it was not of the right consistency. It's my fault for getting a little impatient sometimes, waiting for something to happen and tonight this seemed to take forever to thicken. Just part of the learning process for me; must be more patient. Anyway, give it a try and let me know what you think. Enjoy. :)
I decided, since I had all of the ingredients, to make this as a snack for tonight. I was a little impatient with the thickening process, so it was slightly runnier than it should have been. It still tasted delicious though. The recipe is from a Revised Edition New York Time's cookbook (1990) that I own.
1/2 cup sugar
3 tablespoons cornstarch
pinch of salt
2 cups scalded milk (this means bringing milk to the point right before boiling)
1 tablespoon butter
2 eggs, separated
1 teaspoon vanilla extract
1 cup grated coconut
Baked 9 inch or deep 8 inch pie shell
Preheat oven to 325 degrees Fahrenheit.
Mix 1/4 cup sugar with the cornstarch and salt. Gradually stir in the scalded milk. Then add the butter. Cook this mixture in a double boiler or you could use a glass bowl that is oven proof fit over top of a cooking pot with about an inch or so of water in it. Stir this constantly until it thickens. Beat egg yolks and then add a little of the mixture from the double boiler to temper it. Then add this to the mixture into the double boiler.Cook and stir until this is thickened. I believe that it should be of pudding consistency (please correct me if I'm wrong). Take off heat and let cool slightly.
Add vanilla and 3/4 cup of coconut; then mix it up. Pour into the baked pie shell.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff, but not dry. Spread this over the pie filling, making sure that the meringue touches the crust at all points. Sprinkle with the remaining 1/4 cup of coconut and bake until lightly browned on top or about 15 minutes. Cool before serving.
Even though this tasted delicious, I feel like this was a flop for me, just because it was not of the right consistency. It's my fault for getting a little impatient sometimes, waiting for something to happen and tonight this seemed to take forever to thicken. Just part of the learning process for me; must be more patient. Anyway, give it a try and let me know what you think. Enjoy. :)
Tuesday, October 5, 2010
Sausage Gravy & catching up
Sausage Gravy
This recipe was from the Southern Cooking cookbook that I had been borrowing from the library. We had this the other night as part of a breakfast type dinner, which we like doing sometimes. I would have posted this way sooner, but things have been pretty hectic lately and I haven't had alot of time to get on the computer.
3/4 lb. ground pork sausage
1/4 cup all-purpose flour
2 cups half & half or milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Brown sausage in a large, heavy skillet, stirring until it crumbles. Drain on paper towels, reserving 1/2 cup of drippings in skillet. Whisk flour into drippings until smooth. Cook over medium high heat, whisking constantly for 3 minutes or until browned. Stir in sausage. Gradually add milk and cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. Serve over biscuits. Makes about 3 cups.
I cheated with the biscuits after a hard day's work. I just used the refrigerated type that you separate and bake. But this was our breakfast type dinner; scrambled eggs, sausage gravy biscuits, and fried potatoes. It was tasty. :)
This recipe was from the Southern Cooking cookbook that I had been borrowing from the library. We had this the other night as part of a breakfast type dinner, which we like doing sometimes. I would have posted this way sooner, but things have been pretty hectic lately and I haven't had alot of time to get on the computer.
3/4 lb. ground pork sausage
1/4 cup all-purpose flour
2 cups half & half or milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Brown sausage in a large, heavy skillet, stirring until it crumbles. Drain on paper towels, reserving 1/2 cup of drippings in skillet. Whisk flour into drippings until smooth. Cook over medium high heat, whisking constantly for 3 minutes or until browned. Stir in sausage. Gradually add milk and cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. Serve over biscuits. Makes about 3 cups.
I cheated with the biscuits after a hard day's work. I just used the refrigerated type that you separate and bake. But this was our breakfast type dinner; scrambled eggs, sausage gravy biscuits, and fried potatoes. It was tasty. :)
Wednesday, September 29, 2010
Cream Cheese Coffee Cake
Cream Cheese Coffee Cake
This is a great recipe that I found in the Southern Cooking cookbook.
1/2 cup butter, softened
1 (8 oz.) package cream cheese, softened
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Topping (recipe below)
Beat butter and cream cheese at medium speed with mixer until creamy; gradually add sugar, beating well. Add eggs one at a time, beating after each addition.
Combine flour, baking powder, baking soda and salt; add to butter mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition. Then stir in vanilla.
Pour batter into a greased 13 x 9 inch baking pan. Sprinkle with topping. Bake at 350 F for 40 minutes or until toothpick stuck in center of cake comes out clean.
Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
Combine all ingredients to make the topping.
This has got to be one of the best tasting coffee cakes I have ever tried. Try it, you won't regret it. It's wonderfully light and moist and tastes best while still warm. Now I am off to watch the second episode of the new season of Hell's Kitchen..yay. :)
This is a great recipe that I found in the Southern Cooking cookbook.
1/2 cup butter, softened
1 (8 oz.) package cream cheese, softened
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Topping (recipe below)
Beat butter and cream cheese at medium speed with mixer until creamy; gradually add sugar, beating well. Add eggs one at a time, beating after each addition.
Combine flour, baking powder, baking soda and salt; add to butter mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition. Then stir in vanilla.
Pour batter into a greased 13 x 9 inch baking pan. Sprinkle with topping. Bake at 350 F for 40 minutes or until toothpick stuck in center of cake comes out clean.
Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
Combine all ingredients to make the topping.
This has got to be one of the best tasting coffee cakes I have ever tried. Try it, you won't regret it. It's wonderfully light and moist and tastes best while still warm. Now I am off to watch the second episode of the new season of Hell's Kitchen..yay. :)
Sunday, September 26, 2010
Update
I'm sorry that I haven't posted any new recipes lately. I can't really afford to splurge on any more ingredients for new recipes at the moment. I am looking forward to trying some more new recipes out very soon though. I received my new Master Chef cookbook in the mail a couple days ago, so looking forward to trying out some of the delicious recipes from that. I did make my homemade mac and cheese a couple nights ago and have plans of sharing that with you real soon. I am still perfecting it, but it is the dish that I am most known for by my family and friends. I just keep trying to improve on it, even more so. So, please be patient with me because things have been hectic lately. :)
Friday, September 24, 2010
Cookie-Sour Cream Cake
Cookie-Sour Cream Cake
This recipe came from that Betty Crocker cookbook I have been borrowing from the library.
1 cup all-purpose flour
3/4 cup sugar
1/2 cup sour cream
1/4 cup butter, softened
1/4 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
8 Oreos
Preheat oven to 350 F. Grease and lightly flour a round cake pan. Beat all of the ingredients together, except for the Oreos in a medium bowl on low speed for 30 seconds and then on medium speed for 2 minutes. Coarsley crush up the 8 Oreos, then stir them into the batter. Pour into cake pan and bake for 30-35 minutes. Frost with Sweetened Whipped Cream and garnish with Oreo cookies.
Sweetened Whipped Cream
For 1 cup of whipped cream, beat together 1/2 cup of heavy cream with 1 tablespoon of powdered sugar in a chilled bowl until stiff.
This was such a good cake, one that I would definitely serve to company. It is a very light, moist cake. The crushed cookies in the cake are wonderful because they are not hard at all, they taste like just another part of the cake. It is really easy to make too; it took no time at all. Try it you may like it..we all did. :)
This recipe came from that Betty Crocker cookbook I have been borrowing from the library.
1 cup all-purpose flour
3/4 cup sugar
1/2 cup sour cream
1/4 cup butter, softened
1/4 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
8 Oreos
Preheat oven to 350 F. Grease and lightly flour a round cake pan. Beat all of the ingredients together, except for the Oreos in a medium bowl on low speed for 30 seconds and then on medium speed for 2 minutes. Coarsley crush up the 8 Oreos, then stir them into the batter. Pour into cake pan and bake for 30-35 minutes. Frost with Sweetened Whipped Cream and garnish with Oreo cookies.
Sweetened Whipped Cream
For 1 cup of whipped cream, beat together 1/2 cup of heavy cream with 1 tablespoon of powdered sugar in a chilled bowl until stiff.
This was such a good cake, one that I would definitely serve to company. It is a very light, moist cake. The crushed cookies in the cake are wonderful because they are not hard at all, they taste like just another part of the cake. It is really easy to make too; it took no time at all. Try it you may like it..we all did. :)
Crunchy Pecan Chicken
Crunchy Pecan Chicken
Found this recipe in that Southern Cooking cookbook I talked about.
1 cup jiffy mix
1/2 cup finely chopped pecans
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon creole seasoning
4 boneless skinless chicken breast halves
1/2 cup buttermilk
1/2 cup unsalted butter
Mix first 5 ingredients together in a medium bowl; stir well. Dip chicken into buttermilk then dredge in the pecan mixture. Place chicken in an ungreased 13 x 9 inch baking pan. Drizzle butter over chicken. Bake in a 350 F oven, uncovered for about 50 minutes.
First of all, I poured too much butter over the chicken rather than drizzling it over as the recipe stated. This was due to the fact that I doubled the recipe because I used 4 whole chicken breasts. So, although good tasting, it would have been even better with less butter, in my opinion. I had no complaints from the family though. :) Also, unless you have a food processor or the slap chop, prepare a little extra time, because it takes awhile to finely chop pecans, lol.
Found this recipe in that Southern Cooking cookbook I talked about.
1 cup jiffy mix
1/2 cup finely chopped pecans
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon creole seasoning
4 boneless skinless chicken breast halves
1/2 cup buttermilk
1/2 cup unsalted butter
Mix first 5 ingredients together in a medium bowl; stir well. Dip chicken into buttermilk then dredge in the pecan mixture. Place chicken in an ungreased 13 x 9 inch baking pan. Drizzle butter over chicken. Bake in a 350 F oven, uncovered for about 50 minutes.
First of all, I poured too much butter over the chicken rather than drizzling it over as the recipe stated. This was due to the fact that I doubled the recipe because I used 4 whole chicken breasts. So, although good tasting, it would have been even better with less butter, in my opinion. I had no complaints from the family though. :) Also, unless you have a food processor or the slap chop, prepare a little extra time, because it takes awhile to finely chop pecans, lol.
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