Sunday, November 27, 2011

Cherry-Coconut Pie

Cherry-Coconut Pie

Most of what you see here is the "Amazing Coconut Pie" recipe from the back of the coconut bag, but the addition of cherry filling and the blendering and then post-baking sprinkling of the coconut is my variation.


  • pre-made pie crust -- graham cracker was tastier than flour in my opinion, but oreo might be even better
  • 1 can cherry pie filling
  • 2 C milk
  • 3/4 C sugar
  • 1/2 C flour
  • 1 t baking powder
  • 6 T butter
  • 1 t vanilla
  • 4 eggs
  • 1.3 C flake coconut


  1. Spread filling in bottom of pie crust.
  2. Blender up the milk, sugar, flour, baking powder, butter, vanilla, eggs, and coconut.
  3. Pour into pie crust over the cherries.
  4. Bake at 350 degrees for 40 minutes until top is golden.
  5. Cover pie with remaining coconut.
  6. Store in fridge.

Saturday, November 26, 2011

Thanksgiving: Mission Complete

This year's Thanksgiving Menu:
  • Traditional appetizers: carrot sticks and pickles. Whether they get eaten or not, these are necessary.
  • Salad
  • Turkey: from Wallace Farms. Brined, stuffed, roasted....perfect. Definitely the most moist & flavorful turkey I've made.
  • Ham Steak: (flop! Didn't defrost it, then burned it...tossed it out. Gotta have one flop/holiday, and this was it.)
  • In-bird stuffing
  • Baked stuffing
  • Gravy
  • Mashed potatoes
  • Sweet potatoes & pineapple
  • Green bean casserole
  • Roasted Carrots
  • Wild Rice
  • Stella's cornbread
  • Homemade Cloverleaf Rolls
  • Cranberry Orange Sauce
  • 2 pumpkin pies
  • 1 pecan pie
  • 1 coconut cherry pie (the experiment...recipe coming soon)
Mission for next year includes:
  • All above criteria
  • Don't forget olives
  • Another pie or dessert
  • Another vegetable
  • New sweet potato dish
  • Home made stuffing both in-bird and out-of-bird
  • An experiment
  • Wheat or multigrain rolls

Tuesday, November 1, 2011

Tricky Baked Potato Wedges

I read something in Cook's Illustrated about microwaving potatoes then finishing them up on the stove or in the oven to cut cooking time without losing the flavor you get from baking potatoes. It really does make a big difference in speed and the flavor is great! Here's what I made tonight:
  • some medium potatoes cut into quarters
  • pepper, salt, etc
  • olive oil

In my au gratin pan, I stirred around the potatoes and seasonings and oil a bit.

Microwave for 12 minutes

Bake at 375 or so for 20 minutes

Eat. Delicious!