I'll share my recipe, if you'll share yours, May 27, 2011

15 years ago

Coconut Chess Pie

16 Servings

Prep 15 min

Cook 40 to 45 min

Ingredients:

4 large eggs

2 teaspoons all-purpose flour

2 cups granulated sugar

1 stick (4 ounces) margarine, softened

1 teaspoon pure vanilla extract

1 cup milk

One 7-ounce package of sweetened flaked coconut (about 2 cups)

2 unbaked 9-inch pie shells

Directions:

Preheat the oven to 350Ã¯Â¿Â½. In a large bowl, beat the eggs, then whisk in the flour and sugar. Whisk in the margarine, vanilla and milk, then whisk in the coconut.

Pour the filling into the unbaked shells and bake until golden and the filling is set, 40 to 45 minutes.

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Comments (3)

patti43
15 years ago
Sorry if I posted this before--going to make them this weekend with ribs. I'm cutting back on the cream, though.

PARMESAN SCALLOPED POTATOES (Southern Living 2007)

1/4 cup butter
2 pounds Yukon gold potatoes, peeled and thinly sliced
3 cups heavy (whipping) cream
2 garlic cloves, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup (2 oz.) grated Parmesan cheese

Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and remaining ingredients, except Parmesan cheese, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.

Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese. Bake at 400 degrees F for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
Jasdip
15 years ago
I've never pre-cooked my scalloped potatoes prior to baking.
I just can't be bothered taking the time to do two steps.
I'll bet they would taste good though!
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Jasdip
15 years ago
Berries with Custard Sauce (DiabeticOnlineRecipes)

1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-3/4 cups fat-free milk
3 egg yolks, slightly beaten
1 teaspoon vanilla
4 cups assorted fresh berries (such as raspberries, blackberries, blueberries, and/or halved strawberries)

1. For custard, in a heavy medium saucepan, combine sugar (if using), cornstarch, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

2. Gradually whisk about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over medium heat just until mixture is bubbly. Remove from heat.

Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly.

Strain mixture through a fine mesh sieve into a medium bowl. Stir in sugar substitute (if using) and vanilla. Cover the surface with plastic wrap. Chill for 2 to 24 hours.

3. To serve, divide berries among six dessert dishes. Spoon custard over berries. Makes 6 servings.

*Sugar Substitute: We recommend Splenda granular, Equal packets, Equal Spoonful, Sweet 'n Low packets, or Sweet 'n Low bulk. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar.

Make-Ahead Directions: Prepare custard as directed through Step 3. Cover and chill for up to 24 hours. Serve as directed.

I'll share my recipe, if you'll share yours, May 27, 2011

Comments (3)

patti43

Jasdip

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Jasdip

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