Coconut Any Way You Slice It!

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Coconut Any Way You Slice It!
With daffodils and crocuses springing up everywhere, what could be more appealing on these beautiful April days, than a coconut cream pie—and prepped in a surprisingly simple way!
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
45mins
READY IN
1hour

Ingredients

Instructions

Pie Crust
  1. Preheat oven to 375 degrees
  2. Combine salt and flour; cut in shortening with 2 knives or pastry cutter, until pea-size pieces.
  3. Add water a little at a time, using a fork toss lightly and mix until it holds together. Don’t over mix!
  4. Shape dough into a flat disk, gently roll out and place in a pie plate, crimping until the edge firmly grips the top of the dish.
  5. Brush lightly with the egg mixture to make if flakey and crisp; with a fork poke holes
  6. Bake for about 8-10 minutes, or until golden
Pie Filling
  1. While crust is in the oven, make pudding following the directions on the box, adding salt, coconut flavoring; chill in the refrigerator until firm, about 20 minutes
  2. In a small pan, toast 1/4 cup of coconut in the oven for 3-4 minutes until light brown
  3. Fold a generous spatula full of cool whip into pudding, adding 1/4 cup of coconut
  4. Spoon into cooled pie crust, top with more cool whip (or whipped cream) and sprinkle toasted coconut on top

Gluten Free Golden Fried Mozzarella Sticks

Looking for the perfect game day snack? How about warm and yummy Fried Mozzarella Sticks. For some reason, I always thought these to be a daunting task until I served them at several Christmas occasions that we catered. In reality, they were quite simple and fun, even when serving for twenty-five guests. I decided to try a gluten-free version so that everyone could enjoy them. They came out more golden and beautiful than the regular ones! Take time to prep them well and give them a good freeze and you’ll be happy with the results. (See tip below for other uses for this recipe.) For that next Big Game, consider trying these out with your favorite marinara sauce.

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Gluten Free Golden Fried Mozzarella Sticks
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
20mins
READY IN
2hrs

Ingredients

Instructions

  1. Cut mozzarella into 3 x½" pieces. Place gluten-free flour in a shallow dish and add some salt and pepper to season. Whisk eggs and milk in another shallow dish. Put 1/2 gluten-free breadcrumbs (or panko) in a third shallow dish (refilling dish as needed with crumbs).
  2. Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs, pressing to adhere. (Tip: Keep one hand clean to transfer from one dish to the next to avoid clumping or keep a bowl of water handy to dip into a bowl between dipping) Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour and up to 3 days.
  3. Using a fry-daddy or a large pot pour in oil to come 2" up sides. Heat over medium-high until a deep-fry thermometer registers 350°. Working in batches (don't overcrowd the pan!), fry mozzarella, occasionally turning, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Marinara Sauce.

**Tip: This is a basic "dredging" technique that can be used for chicken, veal or pork cutlets as well. Simply follow the same steps going from seasoned flour to egg/milk mixture to panko or bread crumbs and fry. Delicious!

St. Lucia Bread

Since St. Lucia’s Day (or St. Lucy’s Day) is just around the corner on December 13th, we thought we’d share this special Swedish bread with you – fantastic for the Holidays. The celebration of the day comes from stories that were told by Monks who first brought Christianity to Sweden. “St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. The most common story told about St Lucia is that she would secretly bring food to the persecuted Christians in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head, so she had both her hands free to carry things. Lucy means ‘light’ so this is a very appropriate name.” (see note below**)

December 13th was also the Winter Solstice, the shortest day of the year, in the old ‘Julian’ Calendar and a pagan festival of lights in Sweden was turned into St. Lucia’s Day. It is now celebrated by a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head. Thus, the wreath of bread dotted with candied “berries.” If you’d like you can also add small candles to the cake as well for a more festive look.

** read more at https://www.whychristmas.com/cultures/sweden.shtml

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St. Lucia Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
20-25mins
PREP TIME
30mins
READY IN
2-3hrs

Ingredients

Instructions

  1. In a large mixer, soften the yeast in the warm water
  2. Heat the milk until warm. Add the oil and sugar and stir to dissolve.
  3. Add this mixture to the yeast mixture in the mixer
  4. Add salt and saffron
  5. Add the 3 slightly beaten eggs and mix with dough hook.
  6. Add the lemon zest, citron and almonds and continue mixing
  7. One cup at a time, add the flour and mix well after each addition. Stop adding the flour when the dough starts pulling away from the side of the bowl. Adding more flour if necessary.
  8. Turn the dough out onto a floured board and knead for 5 min, or until dough becomes smooth and elastic; adding flour as necessary.
  9. Place the dough in a greased bowl, cover, and let rise in a warm place until almost doubled in size, about 1 hr. (At this point, you can refrigerate the dough, if you want to work with it later).
  10. Divide the dough into six equal balls and roll into large ropes and then braid three together, making two braids.
  11. Pinch the two ends together and tuck under, forming two circular loaves.
  12. Preheat oven to 325 degrees. Line two sheet pans with baking paper, or grease, and put a braided loaf on each pan.
  13. Cover and let rise in a warm place, until doubled.
  14. Combine the remaining egg with a tablespoon of water to make an egg wash, and brush on the braids.
  15. Bake for about 20-25 min or until the loaf feels firm to the touch. If you would like to use a thermometer, the internal temperature should read about 190 degrees.
  16. While the bread is baking, prepare your frosting, mixing all ingredients until smooth and on the thicker side. Cut your cherries in half.
  17. Remove bread from the oven and cool slightly, then decorate, using the green cherries as leaves, and the red as berries.

Apple Fritter Quick Bread

Several of us Sisters were recently sharing our favorite fall doughnut flavors, and it seemed the most popular Fall favorite was Apple Fritters. As a child, I remember getting these as a treat at our Fall fairs – crispy on the outside and slathered with creamy frosting, it just takes one quick bite to sink your teeth into the most delightful apple pieces covered with cinnamon. Yum! Just writing about it now makes my mouth water! Since our waistlines aren’t exactly what they were when we were kids, but still just dying to bring the memory back, I stumbled upon an Apple Fritter Bread. With a few modifications, this bread, although slightly healthier, still has those magical flavors. It’s a perfect recipe for young children to participate in making. And the aroma it brings into your kitchen…you don’t want to miss it!

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Rating: 5
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Apple Fritter Quick Bread
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
1hr
PREP TIME
15mins
READY IN
1 hr15 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Use a 9x5 -inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine flour, baking powder and salt together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  8. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
  9. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
  12. To make a glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

(add chopped walnuts or pecans if you'd like)

Vanilla Bean Panna Cotta with Mango Puree

Birthdays are joyous occasions, and with so many Sisters in the Convent, there are bound to be several birthday celebrations each month. This is especially true with what we refer to as “big birthdays”, birthdays that mark a new decade in the life of a sister. Over the weekend, we celebrated the 70th birthday of one of our sisters with a beautiful dinner for all. The meal ended with one of our most favorite desserts: Vanilla Bean Panna Cotta. While not a traditional birthday cake, this was no less festive as it also featured a delicious mango puree.

Dense, creamy and with minimal ingredients you most likely already have in your kitchen, this is a great way to mark special occasions this summer. Served chilled with fresh berries, this may well become a favorite with you and your guests!

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Vanilla Bean Panna Cotta with Mango Puree
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins, plus chilling time (overnight/6hours)
PREP TIME
15mins
READY IN
30mins, plus chilling time

Ingredients

Instructions

  1. Place the cream in a saucepan and scrape out the seeds of the vanilla bean with a knife, adding the seeds to the cream.
  2. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
  3. In a separate bowl, sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
  4. Pour the gelatin mixture into the cream and vanilla bean mixture and stir until dissolved.
  5. Add the yogurt and stir to thoroughly incorporate.
  6. Pour evenly into six to eight ramekin and cover with plastic wrap. Chill for 6 hours or overnight for the panna cotta to set.
  7. As this is chilling, prepare the mango puree by combining the fruit, sugar, lemon juice and salt in a blender or food processor. Chill in a bowl until panna cotta is ready to serve.

To Serve
Note: There are several ways to serve this dessert. As shown, we chose to chill the panna cotta at an angle and serve in a clear water goblet for a pleasing visual effect. For the more ambitious, panna cotta can be served inverted on a plate, similar to flan. Below are two methods of serving this dessert--both are equally impressive!

Inverted Method

  1. Once the panna cotta has set, place each ramekin in warm water--the water should be halfway up the sides of the ramekin.
  2. Once this has been in the water bath 1-2 minutes, put your serving plate on top of the ramekin and invert the panna cotta onto the plate.
  3. Spoon the puree over the top and garnish with fruit and fresh mint as desired.

Angled Method

  1. Before making the panna cotta, prepare the glasses you will be serving in, tilting them securely at an angle on a tray. An egg carton works well for this.
  2. When pouring panna cotta mixture, use a funnel and gently fill the tilted glasses to the desired height.
  3. Carefully transfer the tray into the refrigerator, taking care not to bump or jostle the tray, as this will leave a milky residue on the side of the glass.
  4. When fully set (6 hours or overnight) stand the glasses upright and pipe in the mango puree. Piping helps control the puree and keep it from smearing on the glass.
  5. Garnish with fruit or mint and serve.

Strawberry Rhubarb Pudding Cake

For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!

This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!

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Rating: 5
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Strawberry Rhubarb Pudding Cake
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
40-45mins
PREP TIME
15mins
READY IN
55-60mins

Ingredients

Instructions

  1. Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
  2. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
  3. Bake at 375°F for 40 to 45 minutes or bubbly and golden.
  4. You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.