Coconut Cream Pie

My husband has a friend at work who says this is the best coconut cream pie he's ever had.  With praise like that, who can blame me for occasionally sending my husband and him a whole pie to share? ♥

Whipped cream ingredients and toasted coconut not pictured.

Coconut Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp vanilla

1 cup coconut
1 (9") baked pie shell
Whipped cream and toasted coconut

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter, vanilla, and coconut. Pour into the pie shell. Chill for 3-4 hours before topping with whipped cream and toasted coconut.

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Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Toasted Coconut:  Preheat oven to 325 degrees.  Spread desired amount of coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Cool and sprinkle over whipped cream after topping pie.

Crock Pot Ravioli

Slow Cooker Ravioli is easy, delicious, and satisfying...perfect for a busy day!

Crock Pot Ravioli

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Crock Pot Ravioli can be found on Brandie's website The Country Cook:  http://www.thecountrycook.net/2014/12/crock-pot-ravioli.html

Notes:

*I only use 1 (25 oz.) bag frozen ravioli (cheese or beef).

*I use 3/8 tsp. pepper and a slightly rounded 1/2 tsp. of salt.

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Corned Beef and Cabbage

Braised corned beef is deliciously tender, and potatoes and carrots added during the last hour of cooking are richly flavored by the corned beef broth.  Buttery, steamed cabbage completes the perfect St. Patrick's Day meal.

Butter and pepper not shown.

Corned Beef and Cabbage

1 (around 3 lbs.) flat cut corned beef brisket

3 tbsp. butter

1 medium yellow onion, sliced

1+ cup(s) beef broth, beer, or dry white wine

Red potatoes (1/2 of a 5 lb. bag)

Baby carrots (1/2 of a 16 oz. bag)

Small head of cabbage

Butter, softened

Freshly ground black pepper 

Preheat oven to 325 degrees.  Over medium heat, melt the 3 tbsp. of butter in a Dutch oven or oven-safe stock pot.  (I use an 8 qt. stock pot.)  Add onion and saute until translucent.  Meanwhile, unwrap the brisket, set spice packet aside, and rinse the brisket with cool water.  Pat dry.  Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat.  Put the brisket on top of the onions, and pour about a cup of liquid (beef broth, beer, or dry white wine) over the meat.  Bring to a simmer.  Cover tightly and put in preheated oven.  Check occasionally to see if more liquid is needed. Bake until fork slips easily in and out of meat--about 3 1/2 hours.  Brisket should measure at a minimum temperature of 170 degrees.  

While brisket is baking, cut the potatoes in half (or fourths if large).  Add potatoes and carrots to the brisket.  For firm vegetables, add during the last 45 minutes of cooking.  For soft vegetables, add during the last hour to hour and 15 minutes of cooking.  When brisket and vegetables are done, remove from heat and let rest, covered, for about 20 minutes.

Cut the head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges.  Leave the core intact as it helps hold the wedges together.  Spread softened butter on the cut side of the wedges, and sprinkle with freshly ground black pepper.  Place wedges in a steamer basket; place over, but not touching, boiling water.  Cover; reduce heat, and steam until tender--about 15-20 minutes.

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This recipe was shared with me by my friend Gayle who is a personal chef.  My friend Kate has cooked many a corned beef brisket and gave me a lot of good advice, as well! ♥ 

NOTE:  Many times, I add the whole bag of carrots and 3/4 of the bag of potatoes.  I add those and 2 more cups of beef broth when there is an hour and a half left of cooking.

Cooking Tip:   When slicing or chopping onions, put your cutting board on the stove and turn on the overhead vent or microwave ventilation fan.  This will redirect the onion fumes away from your eyes resulting in no more tears!