Abracadabra Watch Me Pull A Pie Crust Out Of My.........

As soon as I see a recipe for any type of impossible pie it instantly reminds me of my grandmother. My grandmother loved all of those impossible pie recipes and there was actually a period of time when she was making a couple different impossible pies per week. I think besides the fact that they were easy to make and that they tasted good, I believe my grandmother derived a bit of amusement and fascination by the crust that would magically appear from nothing but a pool of wet batter. My grandmother was not alone; all of us kids loved the magic pie crust trick....especially the part where we made the magic pie disappear one tasty bite at a time.
This impossible coconut pie turns out with the consistency of a crème Brulee that just happens to have a very thin crust. You could probably sprinkle some sugar on top and use a torch to melt the sugar and actually turn it into a coconut Crème Brulee pie.

Impossible Coconut Pie

4 eggs

1/2 stick melted butter

2 cups milk

1 cup coconut

1/2 teaspoon baking powder

1 cup sugar

1/2 cup flour

1/4 teaspoon salt

1 teaspoon vanilla

You may substitute a 1/2 cup of Bisquick as a replacement for the flour and baking powder in this recipe.

Combine all ingredients in a blender. Blend until smooth. Pour into a greased pie pan. Bake 1 hour and 5 minutes at 350°F.

Jack Attack

Chocolate, coffee and Jack Daniels made into a cake is it any wonder we were all asking for the recipe! There always seems to be at least one dish at every gathering that gets everybody buzzing. This cake was that very dish, I was pleasantly surprised. I am not a big fan of cake unless of course it is cheesecake. I really liked this one because it was exceptionally moist, had really deep rich flavors and the addition of pecans gave it a nice textural balance.
Just think you could serve this cake with a cup of hot coffee or a shot of Jack Daniels to wash it down and not worry about the flavors clashing.
You make this cake and people will be begging you for the recipe.

Jack Daniels Cake

1 box dark chocolate cake mix

4 eggs, lightly beaten

1/2 cup Jack Daniel's Whiskey

1/2 cup black coffee

1/4 cup broken pecan pieces

1 very ripe banana

1 stick butter, softened

Preheat oven to 350°F.

Using an electric mixer combine all the ingredients, except the pecan pieces. Mix on medium-high 1-2 minutes until ribbon like consistency is achieved (do not over mix or cake will be tough).

Spray a Bundt cake pan with Pam to coat lightly.

Put pieces of nuts in the bottom. When cake mix is mixed well, pour batter into the pan, level off in center, and bake 45-50 minutes or until toothpick inserted in center is nearly clean.

Let cool for at least 15 minutes before removing it from pan.

Feel free to ice or glaze this cake with a nice drizzle of melted chocolate or a light dusting of powdered sugar or cocoa powder.

The Family Tree Of Food

While digging through my endless collection of recipes from relatives spanning generations. I came across a recipe that belonged to my great grandmother Mama Rose that was passed down to my grandmother Caroline (Meema) and now it lovingly rests in my possession (granddaughter Julie). All these recipes over time become the family tree of food, a glorious tree whose roots are deeply planted with the love and memories of all the people who loved and fed us throughout the years.
This particular recipe is one I know that I will be sharing and passing along to those that I love and cherish. This recipe is a combination of two desserts that are loved by many; comforting rice pudding and lemon meringue pie. Without giving up its homey nature this dessert can rise to the stature of being elegant, worthy of serving at any type of gathering.

Lemon Rice Pudding with Meringue Topping

1 cup of cold cooked white rice
1 pint of cold milk (16 ounces)
3 eggs, separated
Grated rind of 1 lemon
1 1/2 to 2 tbsp. butter
2 cups of sugar
Juice of 1 lemon

Combine rice and milk and 1/2 cup of sugar; add egg yolks, lemon rind and butter. Mix well pour into 9" by 13" bake dish and Bake at 350 degrees for 1-1/2 hours.
Beat egg whites until stiff; add remaining 1 and 1/2 cups of sugar along with the juice of one lemon half way into beating. Spread meringue onto cooled pudding and bake at 350 degrees for 10 -15 minutes, just until meringue is browned.

Stella, Stella.....Stanley Kowalski's Favorite Dessert

If you are ever invited to one of those everyone bring a dish type gatherings, volunteer to bring dessert. You will be the star of the party with this one and you better bring copies of the recipe with you because everyone will be asking you for it, that’s how I got it!
The hot pudding soaking into the crunchy almond toast creates a taste and texture that just drives your mouth crazy, you’ll see.

Stella Doro Almond Toast Torte

2 pkgs. of Stella Doro Almond Toast
1 container of Cool Whip
1/2 cup of slivered almonds
1 lg. pkg. of chocolate pudding mix
1 lg. pkg. of vanilla pudding mix

Line the bottom of 9"x13" pan with 1 package almond toast. Cook package vanilla pudding mix, pour hot over toast. Place second package toast on top of vanilla pudding. Cook package chocolate pudding mix and pour hot over 2nd layer of toast. Cool several hours or overnight. Before serving cover with Cool Whip and sprinkle on slivered almonds.

Going Bananas

These are just fun and tasty little treats. I love working with egg roll wrappers and wonton skins. This is something you can bring the whole family in on and have some fun in the kitchen, let the kids imaginations go wild and come up with their own unique flavor combinations. Try different fruits or nuts, Peanut butter and Nutella work really well here.

Banana Egg rolls

Cut bananas into lengthwise quarters. Crush up some peanuts. Heat oil (about 1/2 cup to 3/4 cup) in skillet and make sure it is hot! If you really want to kick these up a bit toss in a few chunks of white or dark chocolate.

In egg roll wrappers:
Sprinkle sesame seeds

Sprinkle coconut (optional)

Sprinkle sugar (white or brown)

Sprinkle chopped peanuts

Layer banana quarter on top diagonally

Fold up and glue ends down with water/cornstarch mixture (about 1/4 cup water and 1 tablespoon cornstarch). Fry in oil until light brown. Fry in skillet or deep fryer. Dust with powdered sugar (optional). Serve immediately.