No-Bake Old-Fashioned Coconut Cream Pie

I thought I would just go ahead and get some recipes on, even though I haven't made them up yet, someday........


No-Bake Old-Fashioned Coconut Cream Pie
2 envelopes Know Unflavored Gelatin
1/4 cup cold water
1 can (15 ounces) cream of coconut
1 cup (1/2 pint) light cream or half and half
3 eggs
9-inch baked pastry shell or graham cracker crust
4 cups whipped cream or whipped topping
2 tablespoons coconut, toasted


In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Sitr over low heat until gelatin is completely dissolved, about 3 minutes.
In blender or food processor, process cream of coconut, light cream and eggs until blended. While processing, through feed cap, gradually add gelatin mixture and process until blended. Chill blender container until mixture is slightly thickened, about 15 minutes. Turn into pastry shell; chill until firm, about 3 hours. Top with whipped cream and coconut. Makes about 12 servings.

Mom's Vanilla Ice Cream Recipe

This recipe is not in my mom's box, but I wanted to put it on, as it is her recipe. I also put it on my other blog. Vanilla ice cream was a must every summer. We did have the old hand-crank freezer and then when electric freezers came out we switch over to that. Things have changed since the way I make it, so will be putting on that recipe also. Before mixing this up mom would put the mixing bowl and beaters in the freezer to get good and cold. I do remember it was so good, that I started to eat it too fast and would get brain freeze. Of course, we would fight over who got to lick the paddles. Yummy, stuff!

Home-made Vanilla Ice Cream

12 eggs, whole

1 quart cream

1 cup sugar

1 teaspoon vanilla

Put all this in a mixer and mix until eggs are dissolved.

Immediately put in ice cream freezer and crank away until done.

*Note: back then we didn't worry about salmonella, so the the eggs were not heated up. This is why I don't use the recipe anymore.

Here is the recipe I have used for about the last 10 years.

French Vanilla Ice Cream

2 cups whole milk

1 vanilla bean

6 large egg yolks

3/4 cup sugar

2 cups heavy cream, chilled

In a medium saucepan, over medium heat, bring the milk and vanilla bean just to a simmer. Remove the pan from the heat. Remove the vanilla bean from the milk. Using a small sharp knife, split open the bean and scrape the seeds into the milk. Discard the pod.

In the top of a double boiler, whisk the yolks with the sugar for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the cream.

Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.

Makes about 1 quart.

This is a basic French vanilla custard type ice cream. If you just want a vanilla type ice cream you can use 3 whole eggs and follow the same instructions, making sure the mixture as it cooks, that the back of the spoon has a coating on it. Everything else is the same.

Enjoy!!!

Cookies

This recipe I am putting on, as I can't bake it, do to the hot weather. As I don't wish to heat up the house. It has been over 100 degrees for over 30+ days. Starting on the second month worth. Our gardens are drying up. I only have one tomato plant left, every thing the rabbits ate or the heat took over. I have friends who are very worried about their outside livestock. I don't live on a farm, but can see from news reports, that the main wheat and corn crops are pretty much dried up. They are even selling off the cows so that they can be somewhere cooler to finish growing. If you have a chance I suppose buying wheat, beef would be a good idea, as the prices will be going up again.
Ok, enough talk, back to the cookies!!

This recipe looks like it would be similar to the Mexican Wedding Cookies or Russian Tea Cakes. I went on google search and found similar ingredients to this cookie recipe. There are many different recipes.

My mom received this from a lady named Betty,in Azusa, either at a PTA meeting or a cake decorating class. Betty's phone number was on the paper. This is back when we did phone numbers with a word and numbers, as our are of numbers started with Edgewood and then the number. Remember the song Beechwood 45789, by the Marvelettes? If not, you can look it up on youtube, good song memories there. My sister-n-law just reminded me we also had party lines, too funny!


Translation of the recipes:
Cookies by Betty
3 sticks of butter or margarine, soften
6 tablespoons powered sugar
3 cups flour
1 cup walnuts, chopped
Mix first 3 ingredients with hand, until a stiff.
Add walnuts and roll in small balls.
Bake at 350 degrees on a cookie sheet for about 25 minutes. Take out and let cool on cooling racks.
In a zip bag put in powered sugar. Put in a cooled cookie and shake until covered. Place back on cooling rack.
Serve on a platter or plate.
This should make about 3-4 dozen cookies.

Recipe for the cake:
Jello Cake No. 1
(Use Angel Food Cake Pan)
1 package of Lemon Cake Mix
1 small (4 ounce size) Lemon Jello
2/3 cup water
4 eggs
Mix all ingredients together for 4 minutes. Bake at 350 degrees for about 50 minutes.

Glaze
Mix juice of 1 orange and 2 lemons with 3/4 cup sugar.
Pour over hot cake.
Store in refrigerator.
Serve with whip cream.
If this was Jello cake #1 then where is #2? We'll never know.
Enjoy! Let me know what you think!

Strawberry Pie x's 3!

Have been wanting to make a strawberry pie that was made long ago at the Lompoc Flower Festival. You see our church group made every year a1000 pies for this festival. Lots of helpers to accomplish the task. Usually by Saturday all the pies would be gone. They are that good. I asked for the recipe and a good friend Doris had it. Then I was looking in my mother's recipe box and found a recipe in my grandmother's handwriting. Plus another from the 1950's cookbook by Barbara Stuart Peterson. So I am putting all three recipes here. I chose to make granny's recipe. Before summer is over I hope to also make the recipe from the Lompoc days. Good memories!

Granny's recipe:
Large Strawberry Pie

Crust:
2 cups flour
1 cup butter
1 cup powdered sugar
Mix well and press into 9x13" pan and bake at 350 degrees until lightly brown. Cool.


Wash 3 or 4 boxes strawberries and drain real dry. Slice on crust (save a few for top garnish).

Let come to a boil and stir the whole time:
2 cups sugar
1 - 6 ounce box strawberry Jello
6 tablespoons corn starch
2 cups water
2 tablespoons butter
Let cool just a little pour over strawberries.


Let cool and cover with large bowl of Cool Whip.
Decorate with whole strawberries.


What I did different. I started this pie for the 4th of July picnic. Before I began I looked to see what strawberries I had on hand, none! I did have raspberries and blueberries, so I went with that. Also I realized I only had enough to make 1/2 of recipe.
I took the berries and thawed and drained them. Using the juice to replace the liquid in the recipe. Well as it started to thicken, I noticed the raspberries were too mushy and didn't hold they shape. So I added the gelatin mixture with the berries and it turned into a lovely jam. The crust recipe makes kinda a big sugar cookie. So I spread 1/2 of the jam mixture onto the crust and put some of the cool whip on top. Too sweet! It tasted good, but I didn't want to be responsible for other people buzzing away. So we tossed that pie. (I am using the other 1/2 as jam.) I knew I couldn't turn on the oven again, as it has been over 100 degrees. So I bought a graham cracker crust and made more of the gelatin mixture. This time I spread some of the gelatin mixture on the bottom, then sliced some strawberries for the next layer, some more gelatin mixture on and then put whole strawberries on top. I was going to whip up some whip cream, but never got around to it. Much better and I will be making this again, but with whip cream.

The other recipes:
This recipe I call Lompoc Strawberry Pie, as I will remember it this way from the Lompoc Flower Festival. If anyone else has a recipe from this festival, please let me know and we will compare. Dates I was there: 1986-1989. But this recipe is much older than that as they (the church ladies) made it way before I came.



RUTH'S STRAWBERRY PIE – (This is Ruth VanCamp's recipe)

1 cup sugar
1/4 cup cornstarch
1 cup water
1/4 cup mashed strawberries
Red food coloring (maybe just a drop)*

Mix sugar and cornstarch together. Add water and red food coloring. Cook over low heat until thick.

Add mashed berries.

Fill bottom of baked pie shell with 1/3 of sauce. Fill shell with fresh whole berries (about a pint). Pour remainder of sauce over whole strawberries.


Let chill. Serve with whipped cream.
*Note: not too much red food coloring is needed, if any at all. I didn't use red food coloring in this pie. And I did like Granny's recipe better, it held up well, although if you want not as sweet, I would suggest this recipe.


Recipe from the book called: 1950's Cookbook by Barbara Stuart Peterson
Strawberry Cream Pie
Serves 6
Ingredients:

1 baked single crust pie shell

4 cups strawberries (1 quart)

1 cup sugar

1 ¼ cup cold water (divided)

3 tablespoons cornstarch

1 cup whipping cream

Directions:

Select one cup of the poorer berries, removing stems and washing thoroughly. Place in a pot with the sugar and one cup water. Bring to a boil and slowly boil 15 to 20 minutes. Strain through wire sieve, crushing the berries with a spoon. When all the juice is squeezed from the berries, throw away the pulp (I wouldn’t throw this away, but put in some plain yogurt or in a juice smoothie) and return the juice to the pot. Dissolve the cornstarch in ¼ cup water and add. Stir constantly while adding until the mixture again comes to a boil. Simmer very slowly until it becomes a thick, heavy syrup.

While the syrup is cooking, prepare the rest of the strawberries by washing, removing stems, and removing the little white hard center from the strawberries. This can easily be done with a small, pointed knife. When the strawberries are cleaned and prepared, cut them into halves or quarters, according to the size of the strawberries. Then pour the boiling syrup over them and put into refrigerator to chill.

Whip the whip cream and fill the pie crust with it, spreading level. Then place the cold strawberries and heavy syrup on top of the whipped cream.

Interesting that this recipe is reverse of what I thought. Cream first and then the berries.

Hope you enjoy these and let me know which recipe you like best!

Sugar Cookies

Didn't know that having some teeth pulled would put me out of sorts for awhile. Did bake these sugar cookies before I went to the dentist, but never got it the recipe or pictures on until now. Also a down size is that it is too hot to bake and heat up a kitchen. So I will have to try and see what recipes are in the box for summertime!
Will be putting on all the recipes for sugar cookies, as there are a few and everyone should know how to make your favorite.
I chose this recipe to bake up as it is from a dear friend and a neighbor we use to live by for more than 30 years. I am still best friends with the daughter. In fact Debbie is my BFF. We have known each other since we were eight years old, so that makes over 50 years of friendship! Maybe that is one good thing of getting older, knowing and keeping your best friends.
How I love the Christmastimes we have spent together as children. At the Palmquist house, they would open presents on Christmas Eve and Santa would visit on Christmas morning. In our house, we were allowed to open just one present on Christmas Eve and the rest on Christmas morning, along with Santa's gift. But as soon as we were done with opening of gifts, Debbie and I would go to each others homes as see what everyone received. Good times. You see we just lived across the street from each other and the streets weren't very large, so it was like a hop, skip and a jump and we were there! We graduated together, she was my maid-of-honor, and has always been there when I needed her. She also spoiled my two oldest daughters, as we lived close then. Now we live in different states. There are so many good memories, that I could share, but will get on with this recipe from her mom, Audrey.

My moms handwriting, Audrey's recipe, how special is that?

Sugar Cookies
1/2 cup fat (part butter) - meaning 1/4 cup vegetable shortening and 1/4 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk or cream
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Chill dough - roll out, cut and bake at 400 degrees - 5-7 minutes.



Glenda's way of mixing the recipe:
In a large bowl, mix with electric mixer: shortening, butter with sugar, until light and fluffy. Add egg, vanilla and milk, mix until smooth.




Sift flour, baking powder and salt and add to creamed mixture.
Chill dough in refrigerator for at least an hour.


Roll out dough on floured board or counter top and cut with cookie cutters. Put onto greased cookie sheets. Bake in preheated oven (400 degrees) for 5-7 minutes. Watch and don't let burn. The edges will just start to brown as you take them out.

I decided not to use cookie cutters, but just put them on with two teaspoons and made round cookies. They were delicious! As you can see from the first picture, I also made ginger cookies that day. They are posted here: http://domesticatedengineer.blogspot.com/2011/06/ginger-cookies.html

Now for the other sugar cookie recipes!
Again my mom doesn't put on the whole instructions on how to bake. She and I just know and so we use short-cuts to write out recipes. I'm thinking you do too!
Ingredients:
1/2 cup butter, part vegetable shortening
3/4 cup sugar
1/2 teaspoon grated orange peel
1 egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2-3 tablespoons milk
Directions:
In a large mixing bowl, mix: butter, shortening, sugar together until light and fluffy. Mix in egg, vanilla, and orange zest.
Sift flour, salt, baking soda and baking powder together and add to creamed mixture along with milk. Rolled out on floured board or counter top and cut with cookie cutters. Put onto greased cookie sheets. Bake in pre-heated oven at 375 degrees F for about 12 minutes. Watch to make sure they don't burn.


This recipe was printed in the Los Angeles Times sometime in December 1995. It mentions that is originally came from the Valley Hunt Club in Pasadena. I wonder if Julia Childs parents were members there, back in the day?? Did she have this recipe?

Sugar Cookies
1 cup butter
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, beaten
3 2/3 cups flour
2 teaspoons baking powder

• Cream butter and sugar. Blend in baking soda, salt and vanilla extract. Add eggs and beat until smooth.
• Combine flour and baking powder and add to creamed mixture, mixing until smooth. Chill dough until firm enough to roll out and floured pastry cloth.

• Cut into shapes with cookie cutters. Place on greased baking sheets and bake at 450 degrees until cookies are golden, 8 minutes.

Makes 10 dozen medium-size cookies.

Interesting that this recipe add the soda with the wet ingredients verses the dry. I might have to try these and see what difference that makes.
Hope you enjoy these recipes!

Lemon-Cream Cheese Pound Cake

Yep, this is something else made with lemons! I had some extra from the week-end and wanted to use them up. After this there is one more recipe in the box that calls for lemons, so another time. I do love lemon cakes, and was glad to see this recipe and give it a try. I had a dentist appointment this morning and knew it would be hot by this afternoon. I had a couple of hours, so I went to work whipping this up. As I read the recipe as I noticed that it needed to bake for 1 1/2 hours. What? I thought oh no, don't most pound cakes take an hour! This didn't give me as much time as I had thought. As it was baking I kept looking at the clock and saying to myself hurry and bake. Well a little over an hour went by and the cake was not done, so another 5 minutes and I checked again, nope not yet. It was getting time for me to get out the door, and so one last time and I took it out. Waited 5 minutes instead of the 10 it call for to cool down and flipped it over onto the cooling rack and out the door I went. After I got back and frosted it, I just needed to try it out, well I should of been late to the doctors, as it wasn't quite done. It's ok, but needed about 5 more minutes in the oven. Next time will make sure I have plenty of time to bake this.

Heat oven to 325 degrees F.

Lemon-Cream Cheese Pound Cake

3 cups sugar (lots of sugar)
1 1/4 cups butter (I only used 1 cup, that is way too much for me)
1 package (8 ounces) cream cheese, softened
1 tablespoon lemon juice (I like fresh squeeze)
2 teaspoons vanilla
1 teaspoon lemon extract (I didn't put this in, I just put in an extra teaspoon of the lemon juice)
1/2 teaspoon orange extract (again, I used fresh orange juice, about 1 teaspoon)
1/8 teaspoon salt
6 eggs
3 cups Softasilk cake flour
Lemon Glaze (below)
Beat sugar, butter and cream cheese until fluffy; beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth.
Spread batter in greased and floured tube pan, 10x4", or 12-cup bundt pan.
Bake until golden brown and wooden pick inserted in center comes out clean, about 1 1/2 hours; cool 10 minutes. Remove from pan; cool cake completely.


Spread glaze over cake, allowing some to drizzle down side.

Lemon Glaze
1 cup powered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
Mix all ingredients until smooth.



I thought it would be fun to show what is on the back of this little recipe.

Crisp Flour Tortilla Chips and a recipe for Fruited Prosciutto Salad With Orange Vinaigrette.
Don't those sound good?? If you can't magnify the picture of these recipes, let me know and I will try to send them to you, via email.
Thanks for stopping by!!

An Award - Versatile Blogger

How exciting is it when you received an award? Very exciting, especially at my age, woo hoo! Anyway, I would like to thank Beth from The Fare Necessities (http://www.farenecessities.com/). I enjoy reading her blog and learning new recipes, she is a young lady who loves to cook, and she has many, many more years to cook all the recipes she can find and try! I think it is fun to find younger people who are enjoying cooking, baking or whatever hobby they might have to give them the courage and challenge to succeed ahead. Who knew that blogging would give me new friends that I feel I have known a lifetime!

It is my turn to pass this award on and so what out farther ado, one of the other blogs I enjoy reading is: Jana (http://timetravelkitchen.blogspot.com/). I think she has what it takes to try some really old recipes. Her family doesn’t seem to question, what's for dinner tonight? What a special family to let her try new (old) foods.

So, here are the rules that come with the award:

#1 You thank the person that awarded it to you and list a link back to them.

#2 Tell 7 things about yourself.

#3 Pay it forward by sending it to your favorite recently found new bloggers.

#4 Contact the blogger that you have awarded and make them aware.

Here are seven things, you might or might not, want to know about me:

1. For now, I am living with a family helping out with the women of the house as she has MS. So while her husband works, I take care of her. For this reason it is hard to find time, let alone a place to do my favorite hobby, baking! So some days I am able to do it here, but most times, I go to my daughter’s house and bake there. Besides, they love all the treats after I bake.

2. I have enjoyed learning how to blog and now have 3 blogs that I try to keep up. One I recently started is for my family history, (http://myforefathers.blogspot.com/). My sister has sent me lots of pictures and I want to share with family members. This is a place where I can do so.

3. Mondays are a special day to receive emails from my son, who in on a church mission. I have one son and three daughters and was glad to have him choose to do this. As our children grow up, we sure miss them, but know they have to choose the road they go down. All of my children are wonderful adults and caring people.

4. The hardest thing that I have had to go through is losing my husband. That has been 8 years ago and our 2 youngest children had to go through high school without their father. They did it and I might add, did a great job!

5. I have for now, 5 grandchildren, who are trying their best to succeed in this life and each taking their turn in school, church activities and hobbies. I think they are doing a wonderful job.

6. Some of you might know this, but as many jobs as I have had, I think working at the hospital driving a semi was most fun. It was called, “Doc on Wheels”. We would go to mobile home parks and nursing homes to bring doctor services to the elderly. I also enjoyed working at a health food store, as the things I learn there has really help save me and my family in medical bills.

7. Probably the most important thing in my life is the gospel of Jesus Christ. I love the church and the people in it. People are not perfect but the gospel doesn’t change. Just knowing of the gospel brings so much peace to me.

Happy baking everyone!!!