Hello everyone. I hope that today finds you well and sassy. We have lost our little cool front here in Florida. And I find myself missing that awesome cool air, but I will be happy anyway!
Yesterday I made a coconut pie and thought that for today, I would share the recipe with you. It is a really good pie even though the picture does not do it justice.But you know what they say! An ugly cake or pie is a good one. So here is the recipe for my one and only coconut pie.
1 can coconut milk 1/4 tsp salt
1 1/2 c half and half 1/2 c cornstarch
3 eggs beaten 3/4 c sugar
1 c coconut in the pie 1/2 c coconut on top of the pie (all coconut toasted)
1 1/2 tbsp of coconut extract 1 pie shell baked 375 degrees for 10 minutes
(Later for the meringue ) 1 c heavy whipping cream 2 Tbsp sugar 1 tsp vanilla 1 tsp cream of tarter 6 egg whites
In a bowl whisk the dry ingredients together—- sugar starch salt.
Add to a medium size heavy duty pot.
Whisk in the cream and coconut milk along with the eggs. Cook on medium to low heat and staying right there to keep whisking as you are cooking. When it gets really thick, add in the coconut and coconut extract.
Scoop this into the pie shell. And then start your meringue in a mixer bow and whip on high for 2 minutes. Add in sugar and cream of tarter and continue whipping until hard peaks can be seen. Add in vanilla just before finished.
Scoop this meringue onto the top of the coconut pie. Have oven on broil. Watch this step very carefully! Brown the meringue slightly or it will burn. Sprinkle toasted coconut on top. Keep this cold until you serve it. I do so hope you enjoy this recipe! It is my favorite.
PS for my pie, I only used 3 egg whites so if you use the 6 egg whites, then it will be mountain high with your meringue!
Thank you for visiting and I hope that you stayed awhile and check out more things on my blog! I post on Tue-Thur and Saturdays. So do please come back again and share my blog with all your friends.
Hello everyone. I hope this beautiful windy fall day, finds you in high spirits and and happiness. Most of all I hope you are loved and appreciated!
I will not be buying pineapple in the can anymore. I spent $15 on this new kitchen tool and it is the greatest.
You could almost call me the queen of kitchen gadgets. My kitchen is loaded with all kinds of food processers to the air fryer, down to the cheese grinder and everything in-between.
Any way back to the pineapple corer. I got it at Walmart and I purchased a green pineapple and had to wait for it to ripen so I could try this new tool of mine.
I cut it off a little high at the top so it was not as wide to work with. It was so easy to use, just stick into the top of the pineapple and turn the handle. After you get to within two inches from the bottom, then you press the yellow tabs and take it apart and pull off your spiral cut pineapple.
Now, make sure that you cut the top off wide enough so that the tool will go straight down evenly. Because I ended up coming out the side near the bottom and juice went everywhere.
Hello everyone. I hope this cloudy day finds you at peace as you await the fall weather that is coming soon. Here in North Florida, I for one will be so happy when it arrives to stay awhile.
As I was cutting up my pumpkin to can, I thought that I would save the seeds, as we never know what next year may bring or possibly not bring to us. There also has not been very many cans of pumpkin on the store shelves in very many states, as people have been saying that they are not finding it. So it was canning time for me.
I also like to save seeds from heirloom tomatoes that have the greatest taste that you could imagine. I used to grow about 50 plants each spring and save the seed for the next spring.
This is simple to do, all you have to do is scrape out the seeds you want to save. Leave some pulp with them and put them into a bowl of water. I put this in the kitchen window so I don’t forget it.Let it sit for 3 days so it will look a little moldy and stink.
Then after that third day is over. You pour the seeds into a strainer (sieve) etc. Rinse well with water. Put into a clean bowl that is filled with water and about 5 drops of bleach. This kind of repels insects from eating the seeds that you plant. The first part that gets moldy seems to preserve the seeds or maybe fertilize them. I forget! I do forget sometimes as I am 61. But I do try to stay sharp with everything in my life.
Let these seeds sit only for 1 day in the bleach water. Then just drain off the water and spread out the seeds to dry out. As I live in an apartment, I put them on a plate in front of a box fan. Now you put these in a labled and dated freezer bag and store in the freezer until the next planting season comes around.
I do believe that they stored all of those fascinating and very best tasting heirloom seeds this way or we would not even have had the pleasure of growing them in these days. I do hope that you will try this for yourself and I do hope that you will buy heirloom seeds to garden with. As the seeds now days have been modified to just grow for one time only and not grow again. But the difference of great seed and bad is to buy heirloom seed to plant and then save your own every year.
I grew some new kind of corn many years ago and it did not even know what it was or how to even grow. It had tiny ears like the Chinese corn in their recipes and on another side of the bush it grew a half of an ear with only the top part filled out and the bottom of the ear was bare. Another ear grew on only one side of the ear and not the other side.
Needless to wonder what will eating this corn does to your body? I went back to my heirloom silver queen corn that grew many large filled out ears on each corn plant and sweet as honey too. You could eat it right out in the garden, which I did teach all the kids to try it.
I put up some much corn in those years, in the jars and in the freezer also. And the last 99 ears went to the soup kitchen to feed the needy. So you can see the difference in the quality and productivity of the new seeds that are sold now-days from the old-days!
Then you will have the very best! And heirloom seeds will reproduce every-time. Thank you for visiting and please do come back soon as I post on Thur-Sat- and Tuesdays. And please share my posts so that my blog will continue to grow and even more important, is to try to help others learn stuff, if they so choose to.
I always think of peach season as cobbler season, so I was excited when I saw a hundred-year-old recipe for Individual Peach Cobblers. The cobblers are delightful when served warm with whipped cream or vanilla ice cream. These cobblers are a double peach dessert that contains both sliced and mashed peaches. Hot juicy peach slices […]
This is one of those slap yo mama good recipes. I’m sorry, but it’s just that good!
Hello everyone! I hope your day is going well and that you find happiness in this day!
I am just sitting here finishing off my tuna casserole that I cooked a few days ago. It does get better with time, but alas it is now gone, until the next time. This was the best tuna casserole that I have ever ate so I thought that I would give out my recipe to you all.
Usually a tuna casserole gets thrown out before it gets all eaten, but not this one! It’s that tasty.
Recipe 1 bag of egg noodles boiled 8 minutes and drained.
3 small cans of tuna and juices
2 cans of cream of chicken soup with 1/2 cup of milk
2 sleeves of ritz crackers 4oz of cheddar cheese 4oz of cream cheese
1 cup of milk in the 2 cheeses and melted slowly in a pot on the stove.
Use a 13×9 pyrex baking dish and pour in the drained noodles. Open 3 small cans of tuna and add juice and all to the egg noodles. Add the 1/2 c milk to the 2 cans of cream of chicken soup and pour into the casserole dish.
Now for the spices that I used. 1/2 tsp onion powder — 1/2 tsp accent—1/2 tsp Cavenders Greek Seasoning— a small pinch of cayenne pepper.The cayenne gives it a kick in flavor so be careful on what amount that you choose to use!
Mix all this up with a large spoon and pour the melted and creamy cheese mixture over the top. Lay out ritz crackers on top and use a second sleeve of ritz to crumble over the open spaces.
Bake at 350 degrees for 40 minutes. I hope that you enjoy this as much as I did. I know this one is a keeper for me. Thanks for visiting and please do come back soon. https://www.wisdomforpenniess.com
Hello everyone, I hope today finds you in a fall type of mind! Like the leaves falling and swirling from the trees to the ground, with their glorious color. These photos are being captured in my mind and I hope in yours too!
I decided that I just had to try my hand at making some blueberry jam when I saw that Walmart had them on sale last week for $2.00 for the largest packs of berries. I got two packages of those big, beautiful,luscious-looking sweet and tart berries.
Yesterday I decided to quit waiting and just go for it! I had 8 cups of those beauties to work with. I rinsed them off well and got out my steel pot that I like to make jams and jellies with.
The recipe I used was from a friend of mine. A YouTuber with the channel called Suttons Daze (on YouTube). She did use 10 cups of berries, but I only had 8 cups. Look her up, she is so cool!
Recipe 8 c. blueberries
1/2 c. water 1/4 c. lemon juice
4 c. sugar 8 Tablespoons of pectin( from a single use package of pectin).
Gather up your 1/2 pint canning jars along with lids and rims. Have all washed and have hot water in each jar. Mine took 6 jars. Have a water-bath canning pot filled to over the top of half pint jar, with water starting to boil. Use some of this water to put your canning lids into. Like in a bowl.
Have your tiny container with some vinegar in it, about 3 tablespoons and some napkins on hand so that you can wipe and clean the jar tops and rims with after you have filled them by funnel, with the hot jam.
Put the berries, water and lemon juice in the pot on medium high. This recipe calls for staying right there with it and constantly stirring all the time. It will get thick and be popping out of the pan. So turn it down a little and keep watch so you do not get burned.
As you are heating this up, use a potato masher and mash up about three quarters of the berries, I did not have that tool so my berries were left quite large. I only managed to mash up about 1/4th of them. Cook about 5 minutes and then add in the sugar and pectin whisked together.
Keep stirring as this will get quite thick real quick, in about 3 minutes and then take it off the heat.
Now you use a funnel and ladle to put jam into the jars. Fill to within 1/2 from top of jar. De-bubble with a chopstick etc Just do it anyway. Wipe with vinegar on a napkin.Do this well so it will be clean and seal later on. Put a hot seal(lid) on the jar and the ring (just do finger tight only) on the ring. As air needs to escape jar in the canning process!
Use a jar lifter to put jars into pot with water coming to a boil. As soon as a rolling boil starts, then you put the lid on the pot and set timer for 10 minutes. After the 10 minutes, turn off the pot and take jars out and sit on a clean kitchen towel that is right next to the canner. I also use a heavy duty potholder to place on bottom of jar as I am lifting it out of the boiling water with the tongs.
You will soon hear the pinging sound of your jars sealing and you will know that you have done the job, well-done. After cool or the next day. Clean jars in soapy water and remove bands from jars. Label and date you delicious jam!
Thank you for visiting and please do come back soon. I post on Thur,Sat. and Tuesdays. Happy canning to you. P.S. anything that is canned and sealed right will last for at the very least 5 years or. more.
Well as I am enjoying this beautiful fall day in Florida. I thought I would share this recipe with you today. I hope everyone is enjoying the freedom that fall brings into the front door of your very soul! If I could, I would be doing cartwheels! Fall just soothes my soul to the maximum joy, like a child at play in the rain, with the first signs of spring about to burst forth!
This is a very cheap way to make wine and not have to purchase all the expensive items to go along with your brewing experience.
All you will need is three little items. First a bottle of juice that is 100 percent juice, but it will say concentrated. Pour out 2 cups of the juice and drink it. Next your add the sugar and yeast below.
Some sugar. 1 1/2 cup sugar and 1/2 tsp. yeast
Put the top on for now and shake it, like crazy for a while until it is mixed well. Now please do not forget to leave the top LOOSE, when you put it back on the jug. If you close it tightly, then it will explode.
Put this under your kitchen sink or in a dark place for 3 to 4 weeks.
To decant your wine, you just use a siphoning hose and transfer from the jug to another, without disturbing the contents at the bottom of the jug. This was my first time making the wine and decanting also. Please do not use a skinny hose like I did! It took a lot of tries and I lost my card game for the first time in a long running streak!
But the grape juice turned into a strong wine. And I would do this one again!
Thanks for visiting and while you are here, please check out a few more posts as this helps my little blog grow. Please do come back soon. I post on Tue-Thur- and Saturdays.
Here’s looking at you kid! Tastes just like Sangria!
#homemade #wine I do give the credit for this recipe to my friend Paw Paw on YouTube at DoingItCheap. He is a hoot and I adore him.
These little 16 oz. pint jars will soon be filled with such a beautiful harvest of colors. I don’t know about how you feel when you are standing in Granny’s pantry with the shelves lined with jars of lovingly prepared food for her family.
You know that she had to stay busy during the ever changing seasons of the year, when you see strawberry jam from the spring-time and tomatoes and squash from the summer time. Don’t forget fall with the sunflower seeds and bright orange pumpkins.
Here comes old man winter now so it’s time to can up some beautiful red chili and some comforting beef stew and alas so many more, that I lose count of.
I am a canner and have been for many years and I do love the seasons of the year as I too get to see the harvest of nature’s bounty! I imagine, just like many of your Grannies used to enjoy also. I did not have a Grannie to teach me this wonder of wonders, but I was blessed along life’s road to find myself near some beautiful and wise ladies that took the time, out of their busy lives to teach me.
I will be forever indebted to them all for all eternity! So you see!
A picture tells a story that is never ending!
Thank you for visiting and please do come back soon. I post on Sat-Tue and Thursday. Please do excuse my messy house in the pictures!
Hello everyone! I hope this day brings you happiness! I am going to share a cinnamon roll recipe with you today and maybe that will lift your spirits. I am pretty sure that this recipe is from The Pioneer Woman, Lee Drummond so all the credit goes to her for this awesome recipe.
Ok ready to start now? I just use self- rising flour for about everything I make. So here is my recipe.
4 1/2 – 5 c. flour
1 can of evaporated milk at 110 degrees F.
1 tsp. sugar 2 1/2 tsp. yeast
1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar
2 Tbsp. oil 1 egg at room temp.
Add 1 tsp. sugar and 2 1/2 tsp. yeast to your 110 degree evaporated milk. Wait 7 minutes until foamy. This tells you that the yeast is still good!
In a large bowl have your dry mixture of 4 1/2 c. flour 1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar and 1 room temp. egg whisked. And 2 Tbsp. oil.
Now you can add your wet yeast mixture to the dry flour mixture. Stir it until just mixed together and put saran wrap over the top of the bowl and let this sit out on the counter for 15 minutes. (Doughy will be tacky) so it will be hard to work with. But worth it, in the end results!
Sprinkle counter with a very small amount of flour and start kneading the dough. Use as least flour as you can get away with, but you will have to be using small amounts so this will not just stick to your hands.
Knead for 15 to 20 minutes until your can do the window pane test. Which is when you can stretch some dough and see your fingers through the dough. Time to cover with wrap or a clean kitchen towel and sit in the warm oven.
This is my special way to make my breads and rolls rise!!! I always heat up my oven to 200 degrees for about 5 minutes and turn the oven OFF. I do this step every time the rising times come up. And it works very well for me as you need a warm place for dough to rise.
Now put dough into your oven with it warmed up and turned off. Let rise 1 hour or more until doubled in size. Have a stick of butter sitting out to soften up while the dough is busy in the oven.
The filling recipe is 1 stick soft butter 1/1/2 c. brown sugar 1/4 tsp. salt and 1 1/2 Tbsp Saigon cinnamon. Which has an amazing stronger cinnamon flavor. I ordered it from MySpice.com
Punch down dough now. Put flour on counter and roll out till it is 3 inches wider on each long side, than a 13×9 baking pan or dish.
Now use your hands and slather the dough with butter and whisk other ingredients of filling together and sprinkle on top of butter.
This is a long recipe! But this is what you are aiming for!
Now you start on the long edges and roll up the dough like a tootsie roll. Pinch the edges together with your finger tips. If you want huge cinnamon rolls just aim for 9 slices by using dental floss to cut with.
Time to heat oven for 5 minutes at 200 degrees and turn off. Take a 4 oz package of cream cheese out of the fridge to soften up.
Put these on a wax papered pan and cover the rolls with kitchen towel again and let rise for an hour., in the oven. Bake at 350 degrees for 20 minutes.
Only one more step! I promise you!
While these are baking Use a medium bowl for 4 oz cream cheese at room temp and add in 3 c. of powdered sugar and 1 tsp. of vanilla and add milk by the Tbsp. ONLY while you are mixing up this delicious frosting to get to the right consistency top pour over those hot freshly baked cinnamon rolls!
I made these for a Community Dinner so I had to make 2 13×9 glass dishes. This turned out to be the only dessert that was brought to the dinner, but I don’t think everybody minded at all! And they were happy.
Thank you for visiting my blog and do please come back soon to see what’s next. Even I don’t know! I decide on the spur of the moment as that is how I’m wound. It makes it more interesting for me to make a post. I post on Thur-Sat-and Tuesdays. See ya later! #dessert
Hello everyone, I hope today finds you happy and well. It is a gloomy day outside today in Florida. But I have found that happiness comes from within and shines throughout your day. Hope you are smiling now!
Last night, I created this pumpkin spice creamer and I thought for a minute there that I had died and gone to heaven. It was pure bliss for me as I am one of many in this world, that are the lovers of all the things that fall has to offer to us, so that we are allowed to see the beauty of nature, changing right before our very eyes.
I am in love with fall as you can tell. So when I tasted this concoction that I created, this fall creamer. I almost died! It was that yummy-licious! Here is a photo and I hope it makes you happy, as it did me.
There is just a taste in the bowl for you to see. This fills up a creamer plastic jug and has a little more that is left-over. I put all the ingredients except the 3/4 th can of plain pumpkin puree in this photo so that you can see what you will be needing, that is, if you want to make this recipe.
Use a large bowl and a whisk. Pour 2 cans of sweetened condensed milk, along with 1 can of condensed milk together in the bowl. Add the can pumpkin. Whisk and then add 2 tsp. of pumpkin pie spice and whisk again.
Then you just use a funnel and pour this into an empty coffee mate container. This should last a week, but I wouldn’t bet on it staying around for that long! I will not be buying creamer again for the rest of my life. Not with this recipe or my irish whiskey creamer recipe. I am very content with these two recipes. And I hope you will be also.
Thank you for visiting my blog today and do please come back soon! I post on Tue- Thur- and Saturdays. https://www.wisdomforpennies.com
