Coconut Custard Pie

by Mrs Marvel

Due to an error in judgement as a teen, I can no longer enjoy coconut. My friends and I were going to represent the Philippines in an international fair for Girl Scouts, and we made these coconut haystack cookie things. Well, being kids, we ate a lot of the mix before it was baked, and then I had a stomach ache all day. Later, we sucked the helium out of balloons and I was sick as a dog the next day, probably a combination of everything – fatigue, upset stomach, headache – and I have all those negative feelings associated with coconut. Don’t do like I did. Enjoy coconut responsibly.

Coconut Custard Pie (Donna)

1 9 inch unbaked pastry crust

2 1/2 cups milk

1/2 cup sugar

3 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1/4 tsp nutmeg

1 cup shredded coconut

Sweetened whipped cream

In bowl, combine milk, sugar, eggs, vanilla, salt & nutmeg. Beat well to blend. Sprinkle coconut into pastry shell. Pour egg mixture over coconut. Bake at 425º for 20-25 minutes or until knife inserted in center comes out clean. Cool. Serve garnished with whipped cream.

Cloverleaf Rolls

by Mrs Marvel

Cloverleaf rolls are baked in a muffin tin so the three balls of dough bake together to look a bit like a clover. This is another recipe that requires that you already have a basic dough recipe that is tried and true. I suppose if you don’t have one, you could make due with store-bought dough that you cut into the small pieces you need, but I do not know for sure if these will rise as needed.

Cloverleaf Rolls

Oven 400º

Time 15-20 minutes

Form bits of “Simple basic yeast dough” into balls 1 inch in diameter. Place 3 balls in each greased muffin cup. Brush with melted butter or margarine or drop each ball in melted butter or margarine and then place in muffin cup. Let rise until double in bulk (about 30 minutes). Bake in hot oven (400º) 15 to 20 minutes or until golden brown.

All The Pickles!

by Mrs Marvel

There’s been a tremendous amount of traffic coming here looking for pickle recipes. I’d guess we have a lot of people who started “COVID gardens” earlier this year and cucumbers, peppers and tomatoes are all coming in bumper crops. To help find all the pickles, I have complied the list below with direct links to each recipe. I’m including relish recipes because they use up a lot of extra produce and preserve it as well. Enjoy!

 

Icicle Pickles – the number one most popular pickle recipe

Ripe Cucumber Pickles (for yellow cucumbers)

Green Tomato Pickles

Quick and Easy Pickles

Dill Cucumber Pickles

Sweet Sour Pickles

Dill Pickles (Hot)

Dill Pickles

Sweet Cucumber Slices

Corn Relish / Sweet Pickles

Bread & Butter Pickles

Pickles (sweet)

Pickled Onions

Pickled Onions

Pickled Red Beets

Dilly Vegetable Medley – part of a series of summer party foods

Hand Me Some More

Chow-chow #1

Chow-chow #2

Chow-chow #3

Green Tomato Relish for Sandwich Spread

Pepper Relish

Corn Relish

Zucchini Relish

Watermelon Pickles #1

Watermelon Pickles #2

Cinnamon Rolls

by Mrs Marvel

I have never made cinnamon rolls myself – the store-bought ones in the blue can are about as much as I’ve done – probably because I don’t really love them and can live without them. The process here doesn’t seem difficult, but like with bread recipes, it requires time. That seems to be something a lot of people abandoned when work schedules and the demands of life took precedence. It is also worth noting that this recipe requires that you already have a basic dough recipe.

Cinnamon Rolls

Oven Temp 375º

Time 20-25 minutes

Divide “simple basic yeast dough” into 2 equal portions. Roll into a 12′ square. Spread with 1/2 cup softened butter or margarine and sprinkle with mixture of 1/2 cup sugar and 2 tsp cinnamon. Roll up tight. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9×13 in pan.

Let rise until double in bulk (about 30 minutes). Bake in moderately hot oven (375º) 20 to 25 minutes or until golden brown. Frost with confectioners glaze.

Cinnamon Raisin Bread

by Mrs Marvel

You probably have memories of Sunday mornings, or family breakfasts, traditions that warm your heart as much as tantalize your taste buds. When I was a child, my family occasionally visited a famous local bakery while on camping trips, and they had amazing pull-apart bread that was coated in cinnamon glaze, and sometimes came with raisins. My sister doesn’t like cooked raisins (or even uncooked ones, I think), so I suspect there was a family decision made to try to appease everyone’s tastes with this treat. Sometimes at home we would get cinnamon bread from the raisin company, but it was never the same. The warm gooey goodness of fresh baked bread simply cannot be topped.

Cinnamon Raisin Bread

2 packages active dry yeast (4 1/2 tsp)

1/2 cup warm water (105º to 115º)

1 3/4 cups warm water

3 T sugar

1 T salt

2 T shortening

6 to 7 cups flour

1 cup raisins

1/4 cup sugar

2 t cinnamon

2 T water

butter or margarine, softened

Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cups warm water, 3 T sugar, salt, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in raisins and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl. Turn greased side up. Cover; let rise in warm place until double, about 1 hour. (dough is ready if an indentation remains when touched)

Punch down dough; divide into halves. roll each half into rectangle, 18×9 inches. Mix 1/4 cup sugar and the cinnamon. Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up, beginning at 9-inch side. With side of hand, press each end to seal, fold ends under. Place seam side down in greased loaf pan, 9x5x3 or 8 1/2×4 1/2×2 1/2 inches. Brush lightly with butter. Let rise until double, about 1 hour.

Heat oven to 425º. Bake until deep golden brown and loaves sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush loaves with butter; cool on wire rack.  2 loaves

*if using self-rising flour omit salt

Note: unbleached flour can be used in this recipe

High Altitude: rising time may be less