~ Toasted Coconut Custard Tart ~

Ingredients:

(for the custard you will need)
2 cups of whole milk
1/2 cup of sugar
6 large egg yolks
1/3 cup of cornstarch
pinch of salt
pinch or coriander
1 tbsp of Malibu Rum
1 tsp of Pure Vanilla extract
3 1/2 tbsp of cold unsalted butter, cut into small pieces
1 cup of shredded sweetened coconut, toasted
~~~
1 (9-inch) sweet tart shell, baked and cooled
~~~

(for the topping you will need)
1 cup of cold Heavy Cream
3 tbsp of powdered sugar, sifted
1/2 tsp of Malibu Rum
1/2 tsp of Pure Vanilla extract
Directions: Bring milk to a boil. In a large saucepan, whisk together sugar, yolks, cornstarch, salt and coriander until well blended. Whisk in 1/4 cup of hot milk to temper the yolks, then whisk in the rest of the milk. Continue whisking over medium heat and bring to a boil. Whisk an additional 1 or 2 minutes then remove from heat. Whisk in rum and vanilla and let sit for 5 minutes. Then whisk in the butter, stirring until custard is smooth. Stir in the toasted coconut. Transfer to a container, cover the surface of the custard with plastic wrap and refrigerate until cold. To make the topping, use a stand mixer with whisk attachment or a hand mixer to whip the cream to medium peaks. Add the powdered sugar and beat to firm peaks. Whip in rum and vanilla. To assemble the tart, whisk the custard vigorously to loosen it then scrape into the crust. Spoon the whipped cream over the tart and spread evenly to the edge of the custard. Sprinkle with toasted coconut.  Ready to Enjoy!  

Oh my!

~ Chef ~

~ Simple Strawberry Smoothie ~

It feels like summer so why not prepare some Smoothies. This recipe is so simple. Ingredients: 3 cups of frozen strawberries ~ 1 1/2 cups of whole milk ~ 1/3 cup of strawberry jaw (this is the secret ingredient - adds flavor)

Directions: Place the frozen strawberries along with the milk and jam into a blender. Place the lid on top and puree until smooth. See I told you it was simple. Now just pour, insert straw and Enjoy! ~ Chef ~

~8~ Devilish Angel Food Cake ~8~

Ingredients: 2/3 cup sifted cake flour * 1/3 cup unsweetened cocoa * 1/4 cup sugar * 1/2 teaspoon ground cinnamon * 12 large egg whites * 1 teaspoon cream of tartar * 2 teaspoons warm water * 1 teaspoon vanilla extract * 1/2 teaspoon salt * 1 cup sugar * 3 ounces bittersweet chocolate, chopped * 3 tablespoons milk * 1 tablespoon unsalted butter * 1 1/2 cups thinly sliced strawberries

Directions: Preheat oven to 350°. Sift together the first 4 ingredients in a bowl and set aside. Beat egg whites, cream of tartar, warm water, vanilla extract and salt in a large bowl at high speed of a mixer until foamy. Gradually add the 1 cup of sugar, 2 tablespoons at a time, beating mixture until stiff peaks form. Sift the flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Remove from oven and invert pan onto a platter; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto a another platter. Now combine the chopped chocolate and milk together in a small saucepan over low heat, stirring with a fork until the mixture is smooth. Stir in the tablespoon of butter. Spoon the chocolate glaze over the top of the cake, pushing some of the glaze over and down the sides of the cake. Arrange the sliced strawberries on the top of the cake. Allow the chocolate glaze to set for at least an hour. This cake will be too pretty to cut ... oh heck, go for it! ~ Chef ~

~ Add a TWIST to your next BLT ~

The next time you build a BLT sandwich add some Fried Green Tomatoes. Yes, you read right! Either in place of your red tomatoes or as an addition try stacking on some Fried Green Tomatoes. Make sure you slice your tomatoes very thin and don't cook them too long or they'll be hard. Go ahead and be adventurous! ~ Chef ~

~ Maple Sugar Pudding Cake ~

Ingredients: 1-1/2 c. all-purpose flour * 3/4 c. sugar * 2 tsp. baking powder * 1/2 tsp. salt * 3/4 c. milk * 1/2 c. chopped walnuts * 1-1/2 c. Pure Maple Syrup * 3/4 c. water * 2 tbsp. butter * Whipped Cream or Ice Cream
Directions: Mix together the flour, sugar, baking powder, salt, milk and nuts. Pour into a greased 8-inch square pan. Combine the maple syrup, water and butter in a small saucepan. Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a pre-heated 350 degree oven for 45 minutes. A pudding-like sauce forms as the cake bakes. Serve warm with whipped cream or ice cream. Serves 6. ~ Chef ~

~ No Words Needed ... Just a Fork ~

A Southern Favorite ... Chicken and Dumplins ~ Chef ~

~ Florentine Cookies ~

Ingredients: 2/3 cup of unsalted butter * 2 cups of quick oats * 1 cup of granulated sugar * 2/3 cup of plain (all purpose) flour * 1/4 cup of dark corn syrup * 1/4 cup of whole milk * 1 tsp of vanilla extract * pinch of salt * 1½ cups of dark chocolate

Directions: Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Melt butter in a medium size saucepan. Then set aside. To the melted butter add the oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well. Drop a tablespoon full, 3 inches apart, onto the baking sheet. Flatten slightly with the back of the spoon. Bake for 6-8 minutes or until golden brown. Cool completely on the baking sheet. While the cookies are cooling melt your chocolate until smooth either in the microwave (1-2 minutes) or in a double-boiler. Once the chocolate is melted peel the cookies from the parchment paper and turn them over. Spread a tablespoon of the melted chocolate onto each of the cookies and then sandwich them together. Yields 30-36 cookies ~ Chef ~