July 14, 2010
July 10, 2010
For the filling you'll need:
Juice from about 1/2 large lemon
1 1/2 tablespoons corn starch
1 1/2 pounds medium strawberries, halved
1 pound fresh or frozen blueberries
1/2 cup brown sugar
For the topping you'll need:
2/3 cup all-purpose flour
1/2 cup sliced almonds
2/3 cup old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick unsalted butter, chilled and cut into 1/2-inch cubes
Preheat the oven to 350 degrees. Grease a 9 by 9-inch baking dish (I used butter).
For the filling: In a medium bowl, mix together the lemon juice and corn starch. Add the strawberries, blueberries and brown sugar. Toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: in a food processor or blender, combine the flour, almonds, oats, brown sugar, cinnamon, and salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. If you like larger pieces, clump the topping in your fist before sprinkling it on top of the filling.
Serve with Vanilla Ice Cream or Whipped Cream. Yummmmm
July 8, 2010
- 1 cup slivered almonds
- 3 tablespoon sugar
- 4 ounces (about 5 slices) firm white bread, torn into pieces
- 3 1/2 tablespoons unsalted butter, melted
- 1 medium size coconut with lots of liquid inside
- 1 cup heavy cream
- 2/3 cup sugar
- 3 large egg yolks
- 1 teaspoon vanilla
- 1/2 cup sour cream
Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cup s for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack. While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream.
I toasted the remaining coconut and added it to the top of the pie before returning it to the oven for the additional 10 minutes. That's about the only variation I made. This was foreign territory for me so I didn't want to make too many adjustments.
Baking Soundtrack: Husband cracking a coconut. :)
July 7, 2010
Maybe I'll make my own cute apron someday???
Shopping soundtrack: Lady Gaga mixed in with some other high energy tunes that my Pandora Radio selected for me.
July 6, 2010
I put a few of the cookies into this cute package for a few friends who recently moved as a housewarming gift. I found the packaging at Michaels. Cute, huh?