Cussing Nordic pans~

The first time I baked in a Nordic pan, the cake turned out looking like it came from a Paris shop.  I kid you not.  So, I bought 3 more Nordic pans and each time the first time they were used there is no sticking problem.  Today I have this quick beautiful easy lemon cake to bake for the first time and I ignored all of my other cake pans and foolishly selected one of the troublesome Nordic pans.  I sprayed it within an inch of its life and IT STILL STUCK.  People were bringing their children inside their houses.  I could be heard for miles. So, I sliced the cake in the pan and it tasted delicious.  I will share this recipe because it is so good, but really, what am I to do with all of this Nordic ware?

Jello lemon cake
Ingredients:
1 package of yellow cake mix
1 box of dry packaged lemon Jell-o gelatin
4 eggs
3/4 cup water
3/4 cup vegetable oil
Preheat oven to 350. Mix together the ingredients that I have listed.  Spray your cake pan or 9x13 baking dish (if you use a baking dish you can always cut it in squares and it will come out great....shoulda, woulda, coulda.

icing
2 cups powdered sugar
2 lemons, juiced (about 6 tablespoons)
2 tablespoons of melted butter
Mix and pour over hot cake after poking holes in the cake first.

5 from 1 reviews

Coconut Cream Pie Bars

 

Print

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

THESE ARE SO AMAZING. MAKE THEM NOW.

Author: Willow Bird Baking, with filling adapted from All Recipes

Serves: 12-16

Ingredients

Crust Ingredients:

• 1 cup (2 sticks) butter
• 2 cups all-purpose flour
• 1/2 cup powdered sugar

Coconut Cream Filling Ingredients:

• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1 1/2 cups white sugar
• 2/3 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cup flaked coconut
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:

• 2 cups heavy whipping cream
• 1 tablespoon cold water (for stabilizing)
• 1 teaspoon gelatin (for stabilizing)
• 3-4 tablespoons powdered sugar
• 1 cup coconut, for toasting

Instructions

1. Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
2. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
3. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.
4. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

Men at work (women too)

It's National Sandwich week in England this week.  They do it best!

We have had three men working five days on our property and it is exhausting and I am not even doing the heavy work.  I am, however, cooking for them to encourage a good job.  It is hardly necessary because I know they are good workers and even better eaters.  Luckily for everyone, it has been sunny, yet not oppressively hot even though it has been around 80 degrees...go figure.  It is Ohio, so I guess stews and soups still work in early May. They are gone now and things look really good, except for the pool.  The later you close the pool and the earlier you open it the better it is.  Well, due to the painting of the pergola, it is very late to open the pool and it is a mess.  Poor Andy is out there shaking his head and bemoaning the results of late opening. Let's just say it is not inviting and no one will win $10. for being the first in the pool for a few more days.

The workers really enjoyed brat patties.  I don't know why they cost more.  They are less worker intensive since they don't have to encase the product. It should cost less since a couple of steps are missed and yet, of course, the price at Carfagna's has risen from $1. a patty to $1.50.  Now they are saying $1.50 is a sale price so hurry and get the bargain.  Do they think we are stupid?  It is like Seasonal Concepts, which is now closed by the way.  One season I went in there to buy outdoor furniture.  At the end of the season I thought I would get a few more chairs on sale.  The on sale end of the season price was MORE that I paid at the beginning of the summer.  I never went back.  They are closed! Carfagna's has pulled their meat prank before with their breaded veal cutlets.  They started out at around 89 cents a piece and as they became more popular the prices have risen to a little over $3. per cutlet. I haven't given up on them, but I am getting cranky.  So, I sauteed onions to a nice caramelized color, got some of that good hot German Cincinnati mustard, a nice thick soup and there was one nice meal for Johnny and his crew. Variations of that theme kept them happy and they worked so well and we were pleased with their results.Cook's Corner came today and at a glance it looks interesting.  But, I have to go spell Andy at the pool.  Dirty work indeed, but it has to be done.  Where is Johnny when we need him...off to another job.

If you have eggs and a frig full of things that need using, add one of these to the menu.  I fried potatoes with onions, short pieces of bacon, fresh herbs, a bit of broccoli, cheese and you could go on and on.  It was delicious, so...
 I added one of these to the menu and it was well received.

This week is National Sandwich week in England.  I have always maintained that the Brits make the best sandwiches and now I know why--they have a week long celebration honoring two pieces of bread and a filling.  It doesn't take much to entertain them, bless their hearts and good for them.

Another phase of restoration is going on.  Our new driveway (new six months ago) is being sealed as I write.  It's a big deal staying off a driveway for two full days and nights with this many people coming and going all the time.

I am not crafty, but I like this bookmark idea using old earrings and ribbons. I think even I could manage this artful display.

Happy Mother's Day 2015

                                                                                  

                                                                                      

So many things to do and plenty of time to do them~

After all my travels I am a home body.  I love being here with the family and our dogs and this property. Yet, Nate has asked me to travel with him on his next adventure and so we plan it for late November, early December.  We are torn about where to go.  He wants to see everything and is open to it all.  I am open to most of it and if I hesitate, he gives in.  After all he has many years to explore. It seems we change our minds every day, but once we settle, that will be it.  There is no time limit but we have settled on a cruise.  Maybe the Christmas markets abroad. Maybe the heat of Hawaii....It is good to have choices. It is also good to travel with my grandson.

Here at home the place is a-buzz with activity.  Tomorrow I have a doctor's appointment with a new doctor because Dr. Im has left his patients in the lurch.  Never mind, there are doctors every where and I don't need one very often.  While we are there for an early morning appointment, the house is getting a bath, the bricks and tennis court will be getting power washed and the shutters and pergola will be getting painted.  The pool opens after that and Bob's your uncle.  The planting and vegetable gardens are nearly finished.  The weeds have been subdued for a week or so and the tractors have taken a trip to be sharpened up and serviced. Oakland Park Nursery should be thanking us big time.  Now that Andy's classes at OSU are finished for six weeks the nursery and Mennards are getting all of his attention.  His back is giving him no trouble now and he is in planting heaven.

I am deep into the Netflix series "The Killing."  Twists and turns, dark, but so interesting.  I can't leave it alone. I gasp at the undulating surprises and after 14 episodes I can not guess who has done it. On the other hand I am gripped by Greg Iles and his book Natchez Burning.  I can't read it for long stretches because it is so big and heavy AND because I am afraid some of the characters' badness will follow me through the day. So, I turn to Lunch in Paris by Elizabeth Bard and that provides light relief.  Memory Man is also beckoning me.  I do Love David Baldacci. Now all the goodness is flowing at the same time--the postman just brought Sara Gruen's new book At the Water's Edge.  (She wrote Water for Elephants.) My eyes, my eyes...

Reading in the sun~ ahhh spring

I've spent a lot of time this week in the sun with a good book.  I read a lot for six weeks or so and then very light magazine fare until the urge returns and I'm off again. Right now I am reading Greg Iles' Natchez Burning. It's a trilogy and this, first of the series, is enormous but really good.

This is what I call a good Saturday.

GOOD READS

Crab and Tomato Quesadillas (I am making these for a small dinner on Saturday.)  Crab is out of this world expensive, so I buy several cans when they are on sale. The really good crab is around $19, a can and on sale a little over $13.  It was once $9. on sale and that was not long ago. This recipe is from my former cooking teacher and author, Betty Rosbottom.

1 1/2 cups grated Mahon or Monterrey Jack cheese (See note.)
2 ounces cream cheese at room temperature
1/3 cup chopped cilantro
2 tsp grated lime zest
1 tbsp lime juice
8 ounces crabmeat, well drained and picked over
1 cup seeded but unpeeled, finely diced plum tomatoes
1/2 cup chopped green onions including 2 inches of the green stems
Scant 1/2 tsp red pepper flakes
Kosher salt
Four 7 to 8-inch tortillas, plain or whole wheat
Canola oil
4 large lime wedges for garnish

1. In a medium bowl, use a fork to mix together the Mahon or Monterrey Jack cheese, cream cheese, cilantro, lime zest, and lime juice until well blended.

2. In another large bowl, stir together the crabmeat, tomatoes, green onions, and red pepper flakes, and then season with salt to taste.

3. Spread a fourth of the cheese mixture in a thin even layer over each tortilla going almost all the way to the edges. Then spoon a fourth of the crabmeat mixture over the cheese mixture on each tortilla. Fold tortillas in half and press gently with your fingers to seal.

4. Heat 1 1/2 tablespoons oil in a large, heavy skillet set over medium heat. When just barely hot, add two quesadillas. Press down on them with a metal spatula and cook until cheese has melted and tortillas are golden brown, about 2 minutes per side. Add more oil if needed, and lower the heat if the tortillas start to brown too quickly. Remove and cover loosely with foil. Repeat with remaining quesadillas.

5. Cut each quesadilla into three triangles and serve with a lime wedge for squeezing over.

Makes 4 quesadillas.

Market note: Mahon is a Spanish cow’s milk cheese that is somewhat sharp, salty, and easy to grate. It’s available at Whole Foods and in specialty cheese stores. You can substitute Monterrey Jack or white cheddar if you can’t find Mahon.( I am going to use some of my rich Mexican cheese in this recipe.)

Kentucky Derby fare~

I don't know what it is about the Kentucky Derby; after all it lasts all of 2 minutes yet the party goes on all day and most of the night.  That means a lot of food is flowing in households that watch from a- far as well as in the state of Kentucky.  (I think even the Queen watches because she is an avid horse lover.) Excitement is in the air and food is being produced in many households.  Cook's Corner has provided many Derby Day recipes and I am giving you the chocolate-Bourbon pecan pie recipe.  But first here is a delicious looking bean salad from The English Kitchen.
  

This is A delicious and perky salad that is filled with lots of flavors and textures. It is served at room temperature so a buffet table is perfect for this recipe.  Tomatoes do not do well in the refrigerator any way,so these jewels make perfect fare for a long drawn out event. 

3 TBS olive oil

2 banana shallots, peeled and finely diced

1 large clove of garlic, peeled and minced

1 1/2 TBS fresh lemon juice

1 tsp caster sugar

1 TBS basil flakes

1 tsp dry parsley flakes

fine sea salt and freshly ground black pepper to taste

1/2 pound each yellow and red cherry tomatoes, halved

1  tin of white beans, drained and rinsed (15 ounce)

1 TBS chopped fresh flat leaf parsley to garnish 

Whisk the olive oil, diced shallots, crushed garlic, lemon juice, basil, parsley and seasoning together in a bowl.   Tip in the beans and halved tomatoes.   Toss to coat.  Let stand for at least half an hour for flavors to infuse. Scatter with fresh parsley and serve.

Chocolate-Bourbon pecan pie

1 unbaked pie crust
1 1/2 cups chopped pecans or walnuts
1 cup semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon
4 eggs
1/2 cup melted butter
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Heat oven to325. Put the crust in a 9  inch pie dish.  sprinkle nuts and chocolate evenly onto bottom of pie crust; set aside.
Combine corn syrup, sugar, brown sugar and bourbon in a large saucepan, bring to boil over medium heat. Cook stirring constantly for 3 minutes.  Remove from heat.
Whisk together eggs, butter, cornmeal, vanilla and salt.  Gradually whisk about a quarter of the hot sugar mix into egg mixture whisking constantly so it does not scramble the eggs. Pour filling in prepared pie crust. Bake for 50 minutes or until filling is set.

If you are betting.  I hope your horse wins.



Closet Cooking had this delicious taco picture on today and it reminds me of our fare this evening.  Mike is 55 today and we are going with Mexican friends to a restaurant to celebrate Mike's birthday.  I hope they have a dish that looks as good as this one.  I will let you know how this Mexican restaurant is. Alegria's Seafood was a delightful surprise.  It is new, clean and really well run.  The food was delicious and plentiful.  The service was outstanding.  It is located on Bethel Road.

Spring plantings~Delicious dinner

I am having a problem with the adjustment of these posts lately. So just scroll down to the content.

I am making this for dinner: slow cooker cashew chicken.

 


This is a busy time for all of us now that the weather has turned into glorious days.  We made a big trip to Oakland Nursery over the week end and filled a truck bed with flowers and herbs. Mike and Beth hauled and planted and Beth made a discovery.  It seems my husband had been using an antique sterling berry spoon in the bag of fertilizer for many years...as you can see from the picture.  I once found my favorite kitchen knife in the garden golf cart with dirt all over it and the tip broken.  Nothing is safe here. We usually have the pool open by now but we are waiting for the pergola and antique urns to be painted and the house given its bath.  So around the week of May 6th things will be hopping hopefully.

                             

We are not doing a big Memorial Day family party this year. So maybe we will have a lazy holiday for once.  We will miss the hub bub, but I am sure there will be action in some form.

Mike, Beth and I visited the most interesting Mexican market Sunday evening.  We were talking to the check- out- clerk and she says the store is open 7:30 to 11:00 at night seven days a week and there are no breaks.  She was happy to have the job and was not complaining.  We really enjoyed the store and bought several interesting items to try.  I want to go there again.  Their restaurant was not that good, however, but Mike's birthday is Wednesday and we have Mexican friends that are showing us a new place to treat Mike to a birthday celebration. Here are a few products we bought to try..

 

La Michoacana Mexican Market - Grocery 

I am really having a time posting things on this site now days.  It may be that I have taken up too much room with close to 400 postings.  Pictures are a particular problem and alignment too.For some reason it won't show the entire berry spoon picture, but you get what I am going through just from the handle shot. I'll have to capture a teenager to get help with this,  if help can fix this.  If not...

Goodies on my to make list~

I have found so many interesting recipes today and added them to my 'to make list.'  The Barefoot Contessa was really good today and not only did she make her famous granola which my family calls my famous crack.  (They cannot get enough of it.)  Any way, I ignored that because I've done it to death.  She did a honey vanilla pound cake which was glorious to see.  I adore pound cake.  I was a nanny when I was in high school and the southern lady turned out lovely loaves of pound cake quite often. So, I want to try Ina's honey vanilla recipe to see if it is up to snuff.  I have discovered people are getting cranky about sharing their food photos.  I mean IT's a cake! Get over it. I had to ditch my last post because trying to share the picture messed up the entire post. In this case you know what a loaf of pound cake looks like. So, here is the recipe.

Honey Vanilla Pound Cake:
1/2 pounds (2 sticks) unsalted butter at cool room temperature
1  1/4 cups sugar
4 large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Preheat the oven to 350. Grease the bottom of a loaf pan and insert a paper liner.
In the bowl of an electric mixer cream the butter and sugar on medium speed for 3-4 minutes, until light.  Meanwhile, put eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine these ingredients.  With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder.  With the mixer on low , add it slowly to the batter until just combined.  Finish mixing the batter with a rubber spatula and pour it into the prepared pan.  Smooth the top and bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool and turn out.

Have you tried these little cups?


Do Nothing Cake is so easy it is embarrassing.  But look how good it seems. I am going to make this too. I have just taken it out of the oven.  I'll let you know how it is.  Did you notice there is no oil in this cake?
Note: It's good and fast, but not great.  If you need something in a hurry and don't want to pull out the mixer, this will do in a pinch.

Do Nothing Cake

Ingredients

2 cups sugar

2 cups flour

2 eggs

1 tsp. baking soda

1 tsp. vanilla

16 ounces crushed pineapple, undrained

Icing

1/2 cup butter

1 cup sugar

3/4 cup evaporated milk

1 cup coconut

1 cup nuts

1 tsp. vanilla

Directions:

Place first 6 ingredients in a bowl and mix until blended with spoon.

Pour into 13x9 inch cake pan

bake 350 35-40 minutes

For icing:  Mix butter, sugar, and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil.)

Home made mayonnaise (Barefoot Contessa's recipe)

Basil Mayonnaise takes 10 minutes

4 extra-large egg yolks, at room temperature

6 tablespoons freshly squeezed lemon juice

1 teaspoon minced garlic

2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

2 cups vegetable oil

1 cup extra virgin olive oil

1 cup chopped fresh basil leaves

Put it in a food processor everything but the oils and process.  Then with it running pour in the vegetable oil; then pour in the olive oil. Add the basil last and store the mayonnaise in the frig.

She also made vanilla extract with a dozen or more whole vanilla beans with a bottle of vodka poured to cover the mixture in a jar and store for at least a month.  Start using but keep the mixture covered in a pantry. I've made this before and it is delicious.  After a month or so, you can use a bean by cutting off the tip and squeezing out the tiny specks of goodness for your cakes, ice creams, whipped creams--anything that calls for vanilla.  Ina was on today, at long last.