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Annual Fish Fry

 The Smyrna Church of Christ held the Annual Fish Fry yesterday. (and I almost missed it! Thanks to Val for the reminder!) This has been going on for many years. It is a fun time and everyone brings friends and family to this event. The fish and hush puppies are provided and the rest of us bring sides and desserts. I made my GIANT pan of Blueberry Crunch Pie. I received this recipe from a lady at the Adamsville Church of Christ just before I got married almost 37 years ago. If you have eaten at my house chances are good that you have tried this dessert. Earlier this year I tried a lemon version. You can find that one here:   http://www.redaredding.com/lemon-crunch-pie/

 

PHOTOS: The top picture is a part of the group lining up to fill their plates, under the blue tents are the fish cooks! Esther wanted to take a picture of me holding my blueberry crunch pie for some reason, so I humored her this time! The bottom picture is my 1/2 sheet size blueberry crunch pie!

Blueberry Crunch Pie  12 X18 size

Ingredients:

2 ⅔ cup self-rising flour

2 cup nuts (pecans preferred but walnuts are fine too) divided – reserve 1/4-1/2 cup to garnish

2 sticks butter or margarine softened

22 oz cream cheese

1 lb. powdered sugar

2 cans blueberry pie filling (or make your own)

Whip topping 16 oz. – 24 oz. I like a lot!

nuts to garnish

Layer 1  Combine flour, nuts, and margarine

               Press into 18X2 pan, bake until lightly browned

               about 15 minutes at 350°

               cool 

Layer 2  Combine cream cheese and powdered sugar and fold in some

               whipped topping at least 8 oz. or a little more. Sorry I

               don’t measure it 🙂

               Spread gently on the cooled crust

Layer 3    Spread 2 cans blueberry pie filling

                evenly over layer 2

Layer 4    Spread with whipped topping

Layer 5    Sprinkle with nuts.

Refrigerate until you are ready to serve. This will make 54 small servings (2-inch squares). Most of my family will eat a larger serving! So maybe only 30 Redding size servings.

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Tiffany’s Birthday Creations

Tiffany’s Birthday Creations and Pineapple Upside Down Cake

My daughter-in-law Tiffany does make some beautiful creations for special days! She made the Minion cupcake and the pineapple flower cupcakes. Here is the link to how she made the pineapple flowers.

www.kitchn.com/how-to-make-dried-pineapple-flowers-241754

I made the upside down cake tweaked from a recipe Esther sent me for banana upside down cake. She and I discussed it and decided to add some dried coconut, pineapples, and cherries. I was surprised to find out the bananas remained firm. For the cake, I used a recipe from the old Joy of Cooking cookbook I grew up with. I baked the cake in my iron skillet. This cake definitely took me back to my childhood! It tasted just like it did in the 60’s.

Skillet or Upside-Down Cake

Topping:

20 oz. can pineapple slices

Maraschino Cherries (small jar)

1/2 cup coconut ( I used dried unsweetened)

1 firm banana

1 stick butter +

1 cup brown sugar

Cake:

1 cup flour

1 teaspoon baking powder

4 eggs

1 teaspoon vanilla flavoring

1 Tablespoon melted butter

1 cup granulated sugar

Instructions:

In a 9 or 10-inch skillet melt 1/2 cup butter, add 1 cup of packed brown sugar and cook gently until dissolved.

Place the slices of pineapple over the butter mixture. Place a cherry in the middle of each pineapple. Around the edge of the cake put a small slice of banana in between the pineapple and in the middle. Sprinkle it all with the coconut.  Set aside and mix the cake in a separate bowl. Beat the eggs, sugar, melted 1 Tablespoon butter, and the vanilla flavoring. Add the flour on top of that and then gently stir the baking powder into the flour and then mixed it gently until smooth. Pour the cake mixture on top and bake for 30 minutes. Remove from oven and reverse the cake onto the serving plate. Let the skillet remain on top briefly for the brown sugar mixture to coat the cake. Remove the pan and serve.

One of the very positive things about Pineapple Upside Down Cake is that it is very quick to make. I made this because Esther requested it and it was good. However, I prefer the regular cake with the pineapples and cherries!

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Low Carb Gluten-free Birthday Cake

This last week my husband Lawrence celebrated a birthday! (If you are curious, scroll to the bottom to see his AMAZING gift!) He is gluten-free and low-carb. This creates a situation when it comes to birthdays. I’ve gotten pretty good at making gluten-free biscuits, scone, and cornbread. Throw in the low carb thing and it really makes it hard! So I searched online for recipes and after looking through several I found this one on www.wholesomeyum.com.  As usual, I took this recipe and adapted it a bit. I did not change much.  Mainly I added coconut on top of the cream cheese frosting between the layers and on top. I also put the pecans on the side instead of on top.

Gluten-free, sugar-free, low carb, keto cake!

Cake:

1 cup erythritol

1 cup granulated erythritol (Swerve)

3/4 cup butter (softened)

8 large eggs

1/2 cup unsweetened almond milk

1 Tablespoon vanilla extract

3 cups almond flour

1/2 cup coconut flour

1 1/2 Tablespoons of gluten-free baking powder

Cream Cheese Frosting:

32 oz. cream cheese (softened)

1/3 cup butter (softened)

2/3 powdered erythritol (Swerve)

1 teaspoon vanilla extract

*approximately 1 cup of pecan pieces

*1 small bag of unsweetened coconut (used about 4 oz.)

To make the cake: Preheat the oven to 350°F. Line the bottom of a 9″ round pan with parchment paper. (She recommended a springform pan) I used my regular cake pans with the parchment)

Beat together the erythritol and butter until fluffy and beat in one egg at a time. Then add the almond milk and vanilla extract. Beat in the almond flour, coconut flour, and powder. Divide the dough into three parts. Bake each layer for 18-22 minutes until it is lightly golden and springy. Repeat until all layers are cooked.

While your cake is baking make your frosting. Beat together the cream cheese, butter, powdered erythritol and vanilla until smooth.

Cool the layers before stacking. Spread the first layer with the frosting and sprinkle with coconut. Stack the second layer and repeat and then the third layer. Now frost the rest of the cake and press the pecans on the side of the cake.

We are going on a hot air balloon ride for his birthday! Thanks to our crazy children.

http://www.tnballoon.com/

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Sour Cherry Nutella Mousse

Sour Cherry Nutella Mousse

This is a quick and easy dessert! Sour Cherry Nutella Mousse can be mixed up and ready to eat in 10 minutes.

Sour Cherry Nutella Mousse

16 ounces whipped topping

1  small jar of Nutella (13 oz. jar)

14-15 ounces of unsweetened red tart cherries, drained

Mix the three ingredients in a large bowl and refrigerate for at least 10 minutes. Remove from the fridge and serve in dessert dishes or teacups if you wish.

Keep refrigerated until ready to serve.

This recipe makes 8-10 very rich servings!

 

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Coconut Scones

Last night I came home in a baking mood. I looked at what I had on hand and I got excited thinking about creating a coconut scone recipe. I like scones and hot PG Tips tea with milk and a bit of sugar. So I mixed up the scones and got them in the oven. Then we sat down to family Bible reading time and soon the scones were done, right in the middle of a very interesting discussion of why Jesus looked up to heaven and blessed the food. Of course, we had to sample them and everyone approved! Here is the recipe I created!

Coconut Scones

Ingredients

1 ¾ cups unbleached all-purpose flour

3 Tablespoons sugar

1-2 teaspoons of sugar crystals or granulated sugar to sprinkle on top

1 scant Tablespoon baking powder

½ teaspoon salt

⅓ cup butter or margarine

1 egg

1 teaspoon vanilla flavoring

4-6 Tablespoons coconut milk
*Additional 1 Tablespoon coconut milk to brush on top

1 cup shredded coconut
*Additional 1-2 Tablespoons of coconut to sprinkle lightly on top

Preheat the oven to 400°. Butter a baking sheet. In a large bowl, stir in the flour, sugar, baking powder, and salt. Cut in the butter until the mixture is crumbly. In a small bowl beat the egg and vanilla and the coconut milk. Lightly mix until it forms a soft dough. Place the dough on a floured surface and gently knead it 10 times. The dough will feel springy.
Place the dough on the prepared baking sheet. Roll or hand shape it into an 8-inch circle. With a pizza cutter dipped in flour cut your dough into 8 wedges, but do not separate them. Brush the tops with the additional coconut milk and sprinkle with sugar and coconut.
Bake 14-18 minutes until the scones are lightly browning. Remove from the baking sheet and cool a bit. Serve warm.

 

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Swedish Tea Ring

Our friend Janelle has been here visiting for about a week. Today was our last day with Janelle! I wanted to make a special brunch to have with her before her flight. I made cheesy grits, fried potatoes, bacon, oven scrambled eggs and my Swedish Tea Ring. I have made this recipe for more than 20 years. It is my favorite sweet yeast dough! It is light and tender. Here is my recipe made without my favorite rolling pin and baking sheet. I can improvise!

 

Swedish Tea Ring

1 cup milk

1/4 cup butter

1/2 cup sugar

1 teaspoon salt

2 Tablespoons yeast or 2 small packages

1/4 cup lukewarm water

2 eggs

4 1/2 cups all-purpose sifted flour ( I use unbleached)

Melted butter

1/2 lb. brown sugar 

1 Tablespoon + Cinnamon ( I like a lot of cinnamon so I keep adding)

Chopped nuts optional

You may add frosting if you wish. (Recipe below)

Preheat the oven 375°. Scald milk and pour over butter, sugar, and salt, sprinkle yeast over the lukewarm water. Cool milk to lukewarm (less than 110°), add to the yeast mixture. Add well-beaten eggs. Beat in flour to make a soft dough. Turn out on a floured board and knead until smooth. Form into ball and place in a greased bowl. Cover and let rise until double in bulk. Time can vary, it took mine an hour to rise.  When light shape into 2 rectangular sheets about 1/4 inch thick. I mix the cinnamon and brown sugar in a small bowl. I brush the rolled out dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll in jelly roll fashion and shape into rings. Place on greased cookie sheets and cut with scissors at 1” intervals almost through your ring.

You may want to turn your cut slices slightly to make a fancier ring. Cover and let rise until double in bulk. Bake at 375° F for 20-30 minutes. Enjoy. Variations: While warm, frost with powdered sugar frosting and sprinkle with chopped nuts.  This makes 2 rings. I think this is the most wonderful thing I bake!

This frosting is great to drizzle on the Swedish tea ring,  cinnamon rolls or other pastries.

Simple Frosting for Pastries

2 Tablespoons of melted butter

2 cups powdered sugar

the flavoring of your choice: vanilla, almond, etc.

1-3 Tablespoons of milk added one at a time until you reach the right consistency.

Melt the butter stir in the powdered sugar and flavoring and 1 Tablespoon of the milk. Stir until creamy. Add more milk a bit at a time until you reach drizzle consistency.  Yummy!

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Lemon Crunch Pie

Lemon Crunch Pie

1 1/3 cup self-rising flour

1 cup nuts (pecans are best but walnuts are great too.)

1 stick butter or margarine softened

11 oz cream cheese

1/2 lb. powdered sugar

1 can lemon pie filling (or make your own). You can actually use any flavor you are adventurous enough to try.

Whipped topping 16 oz. divided

nuts to garnish

Layer 1 Combine flour, nuts, and butter

Press into 13×9 pan, bake in 350° oven until

lightly browned about 15 minutes

cool (If you are impatient stick it in the freezer or fridge)

Layer 2 Combine cream cheese and powdered sugar and fold in

8 oz. of whipped topping  Spread on cooled crust

Layer 3 Spread 1 can lemon pie filling

evenly over layer 2

Layer 4 Spread with whipped topping

Layer 5 Sprinkle with nuts

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Dark Chocolate No-Bake Cookies

Dark Chocolate is my favorite. And sometimes you just NEED chocolate you know? When you have no sweets made, you make some. This is my version of No-Bakes. This makes a small batch.

Dark Chocolate No-Bake Cookies

1 cup granulated sugar

1/4 cup evaporated milk

1/4 cup butter

2 Tablespoons of Hershey’s Special Dark Cocoa

1/4 cup natural crunchy peanut butter

1 cup Bob’s Red Mill Old Country Style Muesli  + 1/2 cup old fashioned oats (or for gluten-free use  1 ½ cups of oats)

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 ½ minutes. Remove from heat and stir in the peanut butter, Muesli, oats, and vanilla. Drop by spoonfuls on waxed paper. Let cool if you can wait! These set up really fast.