Friday, January 12, 2007

French Coconut Pie

I don't know of too many people who do NOT like coconut in one form or another. This pie is quick to make and is a wonderful way to finish off a meal - especially with a cup of breshly brewed hazelnut coffee. Permission was given to me by the author - creator to publish this recipe; she is an encyclopedia of cooking and baking knowledge on the King Arthur Baking Circle, as well as being a mainstay to the message board, and the question and answer point person if you ever have inquiries about cooking and baking or equipment/ingredient resources.


• 3 eggs, beaten
• 1 1/2 cups white sugar
• 1 stick butter, melted
• 1 Tbsp. vinegar
• 3 cups coconut


Combine well, and pour ingredients into unbaked pie shell. Bake at 350 degrees until firm...about 1 hour. This is much like pecan pie.

An extra addition - a topping - for this pie that goes really well is an ALMOND praline.

Almond Praline Crunch:

3/4 cup Butter
1/2 cup Sugar
1 cup coarsely chopped and toasted almonds.

Stir all together in a heavy duty pan until the sugar is completely dissolved and the mixture comes to a boil. Remove from heat. Once the mixture solidifies and cools, remove from the pan and place the chunks between several folds of waxed paper and break it up with a heavy rolling pin (marble works the best) and crush the chunks into very small pieces. Sprinkle over pie before serving. If you REALLY want more calories and want to be decadent, a few dollops of whipped cream on top is delicious.

Posted by Il Fornaio (The Baker) at 9:57 AM 1 comments

Easy Enchiladas

A delicious meal in no time flat!!

2 Lbs shredded beef
1 TBS Chili Powder
4 Garlic buds crushed and finely diced
½ Large Onion Chopped
2 tsp Cumin
1 Cup Taco Sauce
1 Cup Sliced Black Olives
1 Can (16 Oz.) Refried Beans
1 Cup Corn Niblets (Optional)
2 Cans Green Enchilada Sauce
1 ½-2 Cups Shredded Cheddar Cheese

Cook beef in crock pot overnight on low. Cool and shred coarsely in food processor; remove to large bowl. In a separate pan, sauté the garlic and onion. To the bowl with the shredded beef, add onion and garlic, refried beans, chili powder, cumin, taco sauce, corn and olives. Mix well so all is blended.

In a heatproof casserole dish, pour one (1) can of the enchilada sauce. Place meat filling in the center of a tortilla, then roll up and arrange in dish. Pour remaining can of enchilada sauce over the rolled up tortillas. Sprinkle the shredded cheese over the filled tortillas. Bake in a preheated 375F. oven for 20-25 minutes.

Serve as is, or with chopped tomatoes, shredded lettuce, sour cream, and guacamole.