Pizzelles

• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon anise extract
• 1/2 cup butter (1 stick), melted and cooled
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon kosher salt

1. Preheat pizzelle iron, and mist lightly with non-stick spray. Remove any excess spray, you only need to do this once at the start.
2. In a medium bowl, whisk together eggs, sugar, vanilla extract, and anise extract to combine.
3. Stir in the melted butter.
4. In a small bowl, combine the flour, baking powder, and salt. Add this mixture to the egg mixture and mix until smooth.
5. Place about a tablespoon of batter on the hot pizzelle iron and close the lid.
6. Cook approximately 30-40 seconds, or until pizzelles look lightly golden.

1. Use a fork to remove the cooked pizzelles to a wire rack to cool.

Makes about 40 thin and crispy smaller pizzelles, or 30 larger ones.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Coconut Cream Pie from Scratch

 

INGREDIENTS:

Pre-baked Pie Crust

For the Coconut Custard Filling:

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
3 large eggs (use only the yolks for the custard; set the whites aside for meringue)
2 1/4 cups milk preferably whole milk
1 1/4 cups shredded or flaked coconut (sweetened or unsweetened)
3 tablespoons (1 1/2 oz) unsalted butter
1 teaspoon vanilla 

For the Meringue:

       3 large egg whites, that you set aside

       5 teaspoons granulated sugar

DIRECTIONS:

 

Blind bake the crust according to the directions for unfilled crust here. Let the crust cool while you make the custard filling.  




Make the coconut custard filling:

1. In a medium bowl, beat the egg yolks and set aside.

2. In a medium saucepan, combine the sugar, flour, and salt. Use a whisk to mix them well. Pour the milk into the pan and stir well with a whisk or a spatula (which I like to use because it is easier to keep things moving on the bottom of the pan) until everything is very well combined and the dry ingredients are well incorporated. Place the saucepan over medium/high heat and cook, still stirring, until the mixture heats up and almost reaches a boil and steams and thickens into a smooth, velvety sauce, 8-9 minutes. Remove the pan from the heat.

3. Gently ladle out about 1/2 cup of the hot milk mixture and begin slowly adding to the beaten egg yolks stirring constantly as you pour. (This helps to warmup the eggs and prevent them from curdling). After the milk and egg yolk mixture is totally warmed...pour the egg yolk and milk mixture back into the pan, stirring until completely incorporated.

4.Place the pan back over medium/high heat and continue to cook, stirring and scraping the bottom of the pan often, for approximately 2 to 3 minutes or until the mixture thickens considerably and begins come to a gentle but plopping boil. Let it boil gently for 1 minute more. Remove the pan from the heat.

5. Add 1 cup of the coconut, the butter, and the vanilla to the custard in the pan and stir to combine. Now pour all the filling into your pie crust. Set aside until you make the meringue.




Make the meringue:

Heat the oven to 350° F (176°C)

Beat the egg whites in a medium bowl with an electric mixer on medium speed for a minute. Increase the speed to high and beat until foamy. Start adding the sugar, 1 teaspoon at a time. Beat the egg whites until shiny, soft, firm peaks form. (This should only take a minute or two).




Assemble and bake the pie:

Layer the meringue on top of the warm custard filling, spreading it all the way to the crust and mounding the meringue in the center of the pie. Use a butter knife to make peaks in the meringue then sprinkle with the remaining 1/4 cup of the coconut on the top of the meringue.

Place the coconut cream pie in the preheated 350°F oven on the middle rack and bake until the meringue is a beautiful golden brown, 8-10 minutes. Remove from oven and place the pie on a cooling rack to let cool to room temperature. Refrigerate and chill for a couple of hours. Makes 8 beautiful servings.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Strawberry and Pineapple Cream Cheese Fluff

Ingredients:

1 cup (8 ounce can) Crushed Pineapple in 100%  Juice ***(If you have the larger can, use half and make sure you take pineapple and a small amount of the juice with it).

1 (3 oz.) package Strawberry Jell-O 

8 oz. Philadelphia Fat Free Cream Cheese (take out of refrigerator an hour before making)

1 8 oz. tub of Whipped Topping like Cool Whip

Directions:

In 1/2 cup of boiling water dissolve the Jell-O in 1/2 cup of boiling water.

Put in refrigerator for 15 minutes.

In a large mixing bowl, at low speed on mixer, cream the cream cheese.

Add the pineapple, with the juice to Jell-O and incorporate.

Add Jell-O and pineapple mixture to cream cheese and mix on low speed until well blended.

Lastly fold in the 8 oz. container of Whipped Topping. (Fold in by hand).

Transfer into an 8"x8"or 9"x9"casserole dish and chill at least 4 hours.

When ready to serve, cut into 9-12 servings. Garnish with fresh strawberries, raspberries or blueberries, if desired.

Enjoy! Elvez! Piacere! Gustirati! Radost'!

Ham Balls

Ham Balls: 

1 1/2 lb. ground ham 

1 1/2 lb. ground pork 

1 C. milk 

1 C. fine bread crumbs 

2 eggs, beaten 

1/2 tsp. salt 

1/4 tsp. pepper 

 Sauce: 

1 C. brown sugar 

1/2 C. water 

1/4 C. apple cider vinegar 

1 Tbsp. cornstarch 

1 tsp. dry mustard 

 Combine all ingredients for ham balls and mix well. Shape into balls (the size of a tennis ball) and arrange in baking pan (this makes about 25-30 balls). 

In a saucepan combine the sauce ingredients and bring to a boil. Lower heat and simmer for 3-5 minutes until well blended. 

Pour sauce over ham balls. Cover with foil. 

Bake at 325 degrees for 1/2 hour. 

Remove and baste the ham balls with sauce and bake for another 1/2 hour. 

 Enjoy! Élvez! Piacere! Gustirati! Radosť!

Baked Penne (or Ziti) for Two

 1 tsp. olive oil

1 1/3 cup dry penne or ziti

2 links Italian hot sausage (if you don't like hot sausage you can use 1/2 pound ground beef

1/2 tsp garlic powder

pinch of cayenne (optional)

14 oz. can of crushed tomatoes

1/4 tsp. salt

1/8 tsp. pepper

3 Tbsp. heavy cream

1/4 cup shredded Parmesan

1/2 tsp basil

3/4 cup shredded Mozzarella

1. Boil penne in salted water to al dente, drain and set aside.

2. Preheat oven to 425 degrees.

3. Heat oil over medium heat and brown sausage. (if a lot of grease, drain)

4. Add garlic and cayenne and cook for one minute.

5. Add tomatoes, salt, and pepper. Over medium high heat, bring to a simmer.

6. Reduce heat to low cover with a lid and simmer for 15 minutes, stirring occasionally.

7. Stir in pasta, cream, Parmesan, and basil..

8. Pour into a 7"X7" baking dish

9. Sprinkle with Mozzarella over the top and bake 15 minutes until cheese is melted and bubbly.

***I eat 1/6th of the recipe, which makes a nice 270 calorie portion. Duke eats 1/3 of the recipe for dinner...540 calories. The other 1/3rd, we can fight over for lunch tomorrow. lol

Enjoy! Élvez! Piacere! Gustirati! Radosť!