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Dad, Desserts, Dorothy Lamalie, Mom, Pie

Butterscotch Meringue Pie with Pecan Crust

Crust
1/2 cup chopped pecans
1-1/4 cups flour
2 tablespoons sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
wax paper
parchment paper

Filling
2 cups firmly packed light brown sugar
2/3 cup flour
1/2 teaspoon salt
2-1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup cold butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract

Meringue
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

  • Prepare Crust
    1. Pulse pecans in a food processor 10 to 12 times or until finely chopped. Transfer pecans to a small bowel.
    2. Pulse 1-1/4 cups of flour and 2 tablespoon of sugar in the processor 2 or 3 times to combine.
    3. Add butter and pulse 10 or 12 times until mixture resembles coarse meal.
    4. Add pecans and pulse 2 or 3 times to combine.
    5. With processor running, pour 2 tablespoons of ice-cold water and 1 teaspoon of vanilla through the food chute and process just until the dough comes together.
    6. Transfer dough to a lightly floured surface and shape into a disk.
    7. Wrap disk in plastic wrap and chill for 30 minutes.
    8. Preheat oven to 350F.
    9. Place dough disk between two sheets of lightly floured wax paper and roll to a 12-inch circle.
    10. Fit pie crust into a 9-inch deep-dish pie plate. Fold edges under and crimp.
    11. Prick bottom and sides of dough with a fork.
    12. Line dough with parchment paper and fill with pie weights or dried beans.
    13. Bake at 350F for 20 minutes.
    14. Remove weights and parchment paper, and bake 10 to 12 minutes more or until browned.
    15. Cool completely on a wire rack (about an hour).
  • Prepare Filling:
    1. Whisk together brown sugar, flour, and salt in a medium saucepan.
    2. Gradually whisk in milk.
    3. Cook over medium heat, whisking constantly, for 8 to 9 minutes or until the mixture is smooth and begins to thicken.
    4. Gradually whisk about one-fourth of the hot sugar mixture into the egg yolks, then add the egg yolk-sugar mixture into the hot sugar mixture.
    5. Cook, whisking constantly, 2 or 3 more minutes or until the mixture is thick and smooth and just begins to bubble.
    6. Remove from heat and whisk in the butter and 2 teaspoons of vanilla.
    7. Pour filling into prepared piecrust.
  • Prepare Meringue:
    1. Beat egg whites, vanilla, and cream of tartar at high speed with an electric mixer until foamy.
    2. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves.
    3. Spread meringue over hot filling, sealing edges.
  • Bake Pie:
    1. Bake at 350F for 10 to 12 minutes or until golden brown.
    2. Remove from oven to a wire rack and cool completely (about 2 hours).
    3. Chill 4 to 6 hours before serving.
Cake, Dad, Dorothy Lamalie, Mom

Mocha Pecan Sheet Cake

1 cup unsalted butter
1 cup strong-brewed coffee
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla

6 tablespoons milk
1 pound (one 16 oz box) powdered sugar
1 cup pecans, chopped and toasted

Preheat oven to 400F. Lightly grease 15-1/2 by 10-1/2 by 1 inch jelly roll pan.

In a saucepan, add 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil. Cook over medium heat, stirring until smooth. Remove from heat.

In a large bowl, mix together flour, sugar, baking soda, and salt. Stir in warm cocoa mixture.

In a medium bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla. Add to flour mixture and blend well. Spread into prepared cake pan.

Bake for about 20 minutes or until toothpick comes out clean.

Reduce oven temperature to 350F.

To toast the pecans, lightly spritz baking sheet with cooking spray.
When the oven temperature is down to 350, put the pecans on the baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched. When done, remove from oven and let cool.

Meanwhile, in a saucepan, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa. Cook over medium heat, stirring until smooth. Remove from heat. Add powdered sugar and remaining 1 teaspoon of vanilla. Whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans.

Cake, Dad, Desserts, Elaine Walker, Mom

Coconut Cake

Cake
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 8.5-ounce can of sweetened cream of coconut, whisked to blend*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting
2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut, whisked to blend*
1 teaspoon vanilla extract

* like Coco López. It’s non-alcoholic but usually found in the liquor section of the grocery store.

Cake Directions
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. (If you don’t have 9″ pans, you can use 8″. Only fill them two-thirds full. Use the extra batter for cupcakes.)

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes for 9″ pans (or about 35 minutes for 8″ pans and about 25 minutes for cupcakes). Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting Directions
Make certain cream cheese and butter are room temperature before beginning. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Assemble Cake
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Chill for an hour before serving.

Dad, Elaine Walker, Mom, Soup

Chicken Noodle Soup

1 whole chicken (4 to 5 pounds)
8 cups (64 ounces) chicken broth, fat free and low sodium
2/3 teaspoon Bell’s poultry seasoning
2/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 to 6 ounces broad egg noodles (about half a package)
2 tablespoons cornstarch
1/4 c. cold water

Bake* whole chicken at 375 degrees for 1 1/4 to 1 1/2 hours.
When chicken is almost done, add the broth, seasoning, and vegetables to large kettle and bring to a low boil.

(*It’s better to bake the chicken and then add it to the broth already cooked ,rather then to cook it by boiling it. Boiled chicken does not have as much flavor.)

Put the whole, baked chicken into broth and simmer for 15 minutes.

Remove chicken from broth and set aside. Add noodles to broth and cook 8 to 10 minutes.

Meanwhile, separate chicken meat from the bone and cut into bite size pieces. Take 2 cups of mostly dark pieces and add to the broth (the rest of the chicken can be used for another recipe).

Mix together the cornstarch and cold water. Stir into soup to slightly thicken. Serve piping hot.

Dad, Dorothy Lamalie, Liked by, Mom, Pie

Corally’s Chocolate Pie

1 c. heavy cream
3 eggs
3/4 c. sugar
2 T. water
8 oz. bittersweet chocolate, melted and cooled
1 T. vanilla
8 T. (1 stick) unsalted butter, cut into 1/2 inch pieces and softened
1 9-inch pie crust, baked and cooled

Directions:

1. Whip cream with electric mixer on medium-high speed for 2 to 3 minutes, just until you have stiff peaks.

2. In bottom portion of a double boiler, add 1/2 inch of water. Bring to a slow simmer. In the top portion of the double boiler, combine the eggs, sugar and water. Beat constantly until egg mixture reaches 160 degrees (takes about 7 to 10 minutes). Remove top portion from heat and continue to beat egg mixture until fluffy and cooled to room temperature (about 8 minutes).

3. To the egg mixture, blend in the chocolate and vanilla. Beat in the butter, a few pieces at a time, until well combined.

4. Using a spatula, fold the whip cream into the egg-chocolate mixture. Spoon into pie shell and refrigerate until set (at least 3 hours) before serving.

Dad, Dorothy Lamalie, Eggs and Pasta and Legumes, Liked by, Mom, Poultry

Mom’s Chicken and Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups of chicken broth
bouquet garni (parsley, thyme, bay leaf, peppercorns tied together in cheesecloth)
2 cups flour
2 tablespoons Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon chopped parsely
1 cup while milk
3 tablespoons butter
1 tablespoon vegetable oil
2 stalks celery, chopped
3 carrots, cut into 1/2 inch rounds
1 large sweet potato, peeled and cut into 1/2 inch cubes
2 cloves garlic, finely chopped
10 ounces baby spinach

Cook the chicken:
Put the chicken in a large saucepan and pour over the chicken broth. Add the bouquet garni. Bring to a boil over hight heat, then decrease heat to low. Simmer, skimming off the foam, until the chicken is tender, about 12 minutes. Transfer the poached chicken to a warm plate. Cover the broth and set aside.

Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, parsley and 3/4 teaspoon salt.
In a small saucepan, bring the milk and butter to a simmer over low heat. Sprinkle with a little black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In another large saucepan, heat the oil over medium heat. Add the celery, carrots and sweet potato. Cook for 5 minutes. Add the garlic and cook another minute. Add the reserved chicken broth. Bring to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes, until vegetables are tender.

Assemble
Add the chicken back into the large saucepan and cook for another 5 minutes. Add the spinach and cook for another minute.

Ladle into shallow bowls to serve.

Dad, Dorothy Lamalie, Liked by, Mom, Salads

Apple, Goat Cheese and Greens Salad with Sugared Curried Pecans

Sugared Curried Pecans
1 package of pecan halves (6 ounces)
1 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon red pepper

Maple Cider Vinaigrette
2/3 c. cider vinegar
1/4 c. maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups olive oil

Salad
Either one (10 ounce) package of spinach or one head of lettuce
1 apple, thinly chopped
1 (4 ounce) package goat cheese

Prepare pecans:
Preheat oven to 350. Toss pecans in butter. Stir together sugar and next four ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick, foil-lined pan. Bake for 10 to 13 minutes until lightly browned and toasted. Cool in pan on a wire rack for 20 minutes; separate pecans with a fork.

Prepare vinaigrette:
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.

Prepare salad:
Combine greens and next three ingredients in a large bowl. Drizzle half the salad dressing over the greens and toss. Sprinkle pecans on top. Serve the remaining salad dressing on the side.

Dad, Liked by, Mom, Pork, Sandwiches, Slow Cooker

Mom’s BBQ Pork Sandwiches

1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper

Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.

Cake, Dad, Desserts, Elaine Walker, Liked by, Mom

Memorial Day Chocolate Cupcakes

Ingredients
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla
½ cup boiling water

Vanilla Buttercream
8 tablespoons butter (1 stick), softened
2½ cups confectioner’s sugar, sifted
2-3 tablespoons half-and-half
¼ teaspoon vanilla

Instructions
1. Preheat oven to 325º F.
2. Place 12 cupcake liners in muffin tins.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk through to combine.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. The cake batter is thinner than most, but results in a very tender and moist cupcake.
5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely.

Buttercream
1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add vanilla and then beat on high for about 20 seconds to lighten the frosting.
2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold its shape.
3. Frost the cooled cupcakes.

Makes 12 cupcakes.

Breads and Muffins, Breakfast, Dad, Dorothy Lamalie, Liked by, Mom

Coffee-Coffee Cake

1 package (2-layer size) yellow cake mix
cold, brewed, strong coffee
2 cups flour
1/2 cup brown sugar
1/2 cup white, granulated sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened

Preheat the oven to 350 degrees.

Prepare the cake mix according to the package directions for a 15x10x1 inch baking pan, but substitute coffee for water. Bake for 20 minutes.

Meanwhile, in a large bowl, mix together the flour, sugar, instant coffee and cinnamon. Using a pastry blender or 2 knives, cut in he butter until the mixture resembles coarse crumbs. Sprinkle he crumb mixture evenly over the cake.

Bake for 20 minutes longer or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Makes 24 servings.