Monday, August 31, 2020

Lemon Creme Pie with Toasted Coconut Topping

 

Lemon Creme Pie with Toasted Coconut Topping

 

Sometimes life leaves us with a lot of time on our hands to make lovely dishes and take great effort with prep. Other times you simply don't have the gumption, so you use what you have on hand to prepare something pretty tasty that is quick-as-a-wink, as my dad used to say.

This is one such recipe. Just a few basic things that are still easy to find on the shelves of the store or that you may well have in your cupboard right now. I find pre-made graham wafer pie crusts in aluminium foil pans to be one of the most marvelous inventions! They have saved me a lot of scrambling for ingredients when I had precious few during this whole pandemic. 

Just one hint: These crusts taste even better when you mix an egg white with a bit of water and brush it on the crusts before baking at 350 degrees for 10 minutes. It sets the crust and makes it a pretty brown.I also discovered the homemade toasted coconut is a breeze and intend to use it more often. SO here you go, friends! One of the latest creations by The Little Cook - me! 

Please note, this is homespun and not a fancy dessert. Easy, peasy lemon squeezy, to coin a phrase.


LEMON CREME PIE WITH TOASTED COCONUT TOPPING

INGREDIENTS

Pie Crust

I am not fussy but Keebler seems to have a tastier finish when prepared. I have used many generic graham pie crusts that are excellent as well but they do tend to crumble a bit more quickly. It also bakes to a nice golden color (see directions above). Home made is always the best.

Filling

  • One can of lemon cream filling OR lemon pie filling or you can prepare your own from package directions
  • One 8-oz tub of Cool Whip or a similar topping
Toasted Coconut Topping
  • Approximately 4 oz of flaked coconut. 


PREPARATION

  1. Preheat oven to 350 degrees. Whisk 1 egg white with a bit of water in a small bowl, then brush lightly onto the top of the pie crust. Heat in oven for approximately 8-10 minutes before removing. Set aside to cool. Leave oven on for the coconut layer.
  2. While the crust is in the oven, fold together the lemon filling and cool whip in a medium bowl until thoroughly blended. Cover with plastic wrap and place in fridge til ready to use.
  3. To toast coconut: Place on a cookie sheet or foil pan large enough to spread the coconut into one even layer. This insures even toasting. Place onto middle rack of oven and heat, stirring ever couple of minutes and shaking gently to distribute pieces, until an even golden color is reached. It is okay to have some lighter and darker bits. Let cool for approximately 15 minutes.
  4. Once the crust has cooled, empty the bowl of filling onto the crust, spreading it evenly with a spatula or wide knife. It will be quite thick.
  5. Sprinkle evenly with the coconut. The variety of colors is what makes it so attractive. Place in fridge, covered with the lid that comes with the crust (another reason I love the convenience) or plastic wrap to cool for a couple of hours before serving.
 Et voila! A yummy summer dessert.

Note: Flaked coconut gives a slightly more tasty, chewy texture that complements the creaminess of the filling.

Enjoy!

Saturday, June 20, 2020

Good Morning, World!

So the big news is that as much as loved our RV, almost 2 years of living in a 33 ft space was just a bit too much for us, especially as this Pandemic started. "Crab-walking" between table and couch became very old very fast and the lack of preparation space made being creative turn from a challenge to a horror very quickly. We loved our trip to Utah last summer and relish the memories, but the day-to-day reality hit a bit hard especially when trapped in a tin box with the forthcoming hot dry Vegas summer looming, in an RV park. In short, we needed out. 

So we went searching for apartments because house prices here are ridiculous. After looking at 6 or 7 'meh' places, I finally contacted a 55+ place in town - one of the MH communities that Mike found which are usually quite attractive. They said "Why not come down and take a look. We have a brand new home that you might love." We talked specs on the phone, then Mike and I went to look at it, masks on face, and fell in love. It is our gingerbread house - 3 BR, 1200 sq ft, 2 baths, nice big yard with 'desert landscaping' (aka rocks). In our eyes it was perfect, it was home and it was less than a lot of places we had explored. Totally unlike us, we went to the office, signed the lease for immediate possession and started moving in the next day. What a whirlwind!

So here we sit, 5 weeks later, waiting for some furniture to be delivered but loving the sheer space. Slowly hanging pictures, getting stuff out of storage to put in our shed, talking about what we need vs what we want after selling, giving away or donating all our furniture prior to moving into our Lyda, our RV. She sits on a space on the hill above her for now so we can keep an eye on her. Charlie is happy to have roaming room and many windows to his world. We are still pinching ourselves. Some struggles with getting services established during this difficult COVID time but so happy to have home. Voila:

         
       
         











Sunday, March 29, 2020

Taco (shepherd's pie) Meatloaf

Here is a recipe that is adaptable as to ingredients and prepares easily in an RV with minimal clean-up or sink/counter room necessary. Please note - the light in here wasn't great so they look twice as dark as they really are. Ooops. 

Taco (shepherd's pie) Meatloaf


Ingredients

* About 1.3 to 1.5 lbs of lean ground beef
* 1 pkg of taco seasoning (I used McCormick)

* 2 large eggs
* 1/2 lb grated sharp cheddar cheese
* 1 small bunch of green onions (finely chopped)
* 1 pepper (red or green) cored and finely chopped
* 2 Roma (or other small) tomatoes, chopped
* about 1 tbsp butter

Prep


1. Place butter, onion and pepper in microwave safe bowl and let heat in microwave for about 10 min. on high to saute
2. Remove bowl from microwave and add the rest of the ingredients, mixing thoroughly with your hands.
3. Grease 1 large or 2 med loaf pans (I used foil for easier clean-up afterward). Divide mixture in pans (or put in large pan) pressing down gently.

Bake in preheated oven at 350 for 30 min, pour out excess liquid carefully (not quite set yet) then raise heat to 375 for an extra 15 min or so. I have a convection/ countertop oven so always bake/cook things 15 degrees lower than directed. I large meatloaf would probably be 375 degrees for a hour or so.

Note: I was going to top with mashed potatoes sprinkled with cheese (hence the Shepherd's Pie title) for the last 10-15 min (after draining) to make a taco shepherd's pie but since I didn't get potatoes in my food order we will have rice on the side. Also sorry about that dang dark photo! Best I could do for now :)

Has it really been that long?

Hello, friends. I have been neglecting you!

We are winding down our time in the RV slowly but with this coronavirus decided to stay put in our current location in Las Vegas until things look up. Scary times but always hope ahead. I hope you all are well and doing ok in self-imposed isolation. I am actually enjoying it but am an old bird, so that's not surprising.

I will post a recipe or 2 of RV-appropriate messages in another post but just wanted to let you know I haven't forgotten you all and thank you for whenever you have the chance to read this blog. Just a few more current photos than last October, including Christmas and our trip to Disney World in January (jeepers have I been lax!) The first one is my little RV Park garden :) Love as always.