l lb. rhubarb, cut in l/2 inch slices (about 4 cups) l lb. can (2 cups) pitted tart red cherries, drained l l/2 cups sugar l/4 cup quick-cooking tapioca 5 drops red food coloring (or fresh or frozen red cherries) Butter recipe pastry for double crust pie
Procedure:
Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand l5 minutes. Line a 9-inch pie plate with pastry; pour in filling. Dot with butter. (Sometimes I like to sprinkle lightly with cinnamon and nutmeg also)
Top with a lattice crust: From remaining pastry, cut strips of dough l/2-inch wide. Lay lengthwise strips on top of filled pie at l inch intervals. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in hot oven (400 degerees F. 40 to 50 minutes.
1 Tablespoon pure vanilla, or 2 teaspoons vanilla AND 1/4 teaspoon coconut extract
1/2 teaspoon ground nutmeg
1 cup flaked, sweetened coconut
1/4 cup flaked, sweetened coconut
Coco Lopez, optional drizzle on top
How to Make a Coconut Custard Pie
Preheat oven to 400 degrees F.
Partially bake the pie crust before filling it with the custard. To bake, line the inside of the pie crust with aluminum foil, and place about a cup of uncooked beans or pie weights into the foil. Bake for about 10 minutes. Remove from the oven, and take the beans or weights out of the pan and set aside. Turn oven down to 350 degrees.
Place the eggs, sugar and salt in a large mixing bowl and with an electric mixer, whip on medium-high with the whisk attachment until well mixed.
With mixer on low, add cream, milk, vanilla and nutmeg. Turn mixer to medium-high and whip until frothy. Mix in 1 cup of coconut.
Pour custard into the pre-baked pie crust, and very carefully place in 325 degree oven. Bake for 30-40 minutes. Carefully sprinkle the rest of the coconut (1/4 cup) on top of the pie and another sprinkle of nutmeg. Return to oven and bake an additional 10-20 minutes or until knife comes out clean.
Remove from oven and let cool completely. Refrigerate for 2-4 hours before serving.
Serve with fresh whipped cream and a sprinkle of nutmeg, or a drizzle of Coco Lopez.
1 small red onion, diced 1 (16 ounce) package small pasta shells salt and ground black pepper to taste 1 pinch garlic salt 1 tablespoon butter 1/4 cup brown sugar 3 (11 ounce) cans condensed cream of Cheddar cheese soup 2/3 cup shredded Havarti cheese 1/4 cup grated Parmesan cheese 1 1/3 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
*Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
crushed graham crackers from box ( follow instructions on box)
Topping
1 pint 1/2 cup 1 tsp
Sour cream Sugar Vanilla
Oven Temp ~ 350° Baking Time ~ 50 Min. Pan Type ~ 9 inch springform pan
Preheat oven,
Press crushed grahams into bottom of springform pan pressing down so there is a little edging. Mix all other ingredients thoroughly and pour over graham cracker crust. Bake for recommended time. Remove from oven. Mix the topping ingredients together and pour on top of cheesecake.
Return to oven for 5 more minutes. Remove and cool
Rub, recipe follows