Old Fashion Custard Pie

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Custard Pie
Filling:
4 eggs
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 cups whole milk
1 teaspoon pure vanilla extract
Freshly grated nutmeg, about a pinch.

Preheat oven to 400 degrees. Beat eggs slightly . Mix in the remaining ingredients. Pour into a unbaked pie shell. Sprinkle additional grated nutmeg on top.
Bake for about 30 minutes or until a knife comes out clean when inserted into the center. Remove to wire rack to cool and then refrigerate until well chilled.

Homemade Corn Tortillas

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Homemade Corn Tortillas

You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.

Ingredients:

2 cups instant Masa Harina

3/4 teaspoon salt

about 9 oz. hot water

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Purchase a tortilla press either at a Latin Food store or online.

Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.

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In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.

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Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.

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Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.

Heat a flat griddle on high heat.

Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.

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Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
470Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.

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Low Carb Cabin Cajeta-Cheesecake

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Low Carb Cabin Cajeta-Cheesecake

This is a not too sweet cheesecake. I choose less sweet because of the decadent, gooey Cajeta sauce. More Stevia sweetener could always be added for more sweetness, if desired.

Crust:

1 1/2 cups almond flour/meal

1 teaspoon ground cinnamon

1 Tablespoon Stevia sweetener

4 Tablespoons melted butter

Preheat oven to 350 degrees.

Combine the crust ingredients well and press into the bottom of a 9-10 inch greased spring form pan. Bake for about 12-15 minutes or until golden. Allow to cool completely.

Cajeta Sauce:

2 cups goats milk

2 cups Stevia sweetener

1 vanilla bean, split and seeded

1/2 teaspoon baking soda dissolved in 1 tablespoon water

Combine milk, Stevia, split vanilla pod, scraped of seeds in to a large heavy bottomed pan. Place over medium heat.

Bring to a simmer, stirring constantly until Stevia is dissolved. Remove from heat and remove the vanilla pod; stir in the baking soda dissolved in water. Mixture will bubble up. When the mixture stops bubbling, return to heat; bring to a simmer and cook, stirring often until thick and golden. Once golden, stir  constantly until Cajeta is a deep rich brown and coats the back of a spoon. Set aside.

 

Filling:

1 1/2 lbs. cream cheese , room temperature.

3/4 cup Stevia sweetener

2 Tablespoons soy flour

3 eggs, room temperature

1 egg yolk, room temperature

1/2 cup heavy cream, room temperature

2 teaspoons pure vanilla extract

Preheat oven to 325 degrees.

Combine the cream cheese and Stevia until blended smooth but not over beaten. Blend in the soy flour. Add the eggs one at a time. Pour in the cream and add vanilla extract. Blend until well combined. Evenly pour into prepared cooled crust. Wrap the outside of cheesecake pan with foil . Place foil wrapped cheesecake in a larger roasting pan . Pour hot water half way up the sides of the roasting pan.

Bake for about 1 1/2 hours in a water bath until set 3/4 of the way into the center. Remove from the water bath to cool completely.

Spread the cooled Cajeta sauce over the top.

1/2 cup Cinnamon covered almonds, chopped, optional. Used to sprinkle over top as garnish.

Low Carb Cabin Quiche

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One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.

Low Carb Cabin Quiche

Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.

Low Carb Crust

3 cups Soy Flour

1 cup all-purpose flour

2 teaspoons salt

1 1/3 cups cold shortening

about 8 tablespoons ice cold water

Filling:

1 lb. diced bacon, cooked crisp, removed to paper towel lined plate

8 oz. sliced baby bellas/cremini mushrooms

1 bunch green onions,sliced

1 bell pepper, diced

5 oz. baby spinach

2 cups grated Gruyere cheese

2 cups grated Emmentaler cheese

salt and pepper , to taste

1 tsp. ground nutmeg

16 eggs, room temperature

3 cups heavy cream, room temperature

Crust:

In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.

Filling:

Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.

Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.

Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.

Little Smokey Crinkle Cookies

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Little Smokey Crinkle Cookies

These little beauties came about because I’m currently at my one butt cabin kitchen and too far from a grocery to simply run down and get supplies. I used what was hanging around the cabin. They are light, chewy chocolateness (I’m saying that’s a word).

12 oz. chocolate chips, melted and slightly cooled

6 egg whites, room temperature

2 teaspoons pure vanilla extract

1 teaspoon salt

1 1/2 cups granulated sugar

2 cup chopped toasted pecans

2 cups broken shortbread style cookies, the ones that I used were chocolate covered shortbread but any shortbread/vanilla wafer sort of cookie would work

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Beat the egg whites, vanilla and salt until frothy. Slowly add the sugar while beating the egg whites until they hold firm peaks. Fold in the slightly cooled melted chocolate until smooth. Stir in nuts and broken cookies. Using a ice cream scoop of about 1/4 cup capacity, drop cookie mounds onto prepared baking sheets about 2 inches apart. These do spread. Set the scooped out cookies on baking sheets out to set before baking for at least 30 minutes to dry out a bit. Bake for  15 minutes and allow to cool completely before carefully removing from parchment paper. These cookies would be awesome used for ice cream sandwiches. Makes about 3 dozen.

 

Baked Custard

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Baked Custard

6 egg yolks

5 oz. sugar

scant 1/2 teaspoon salt

1  cup half-and-half

2 cups  heavy cream

1 1/2 teaspoons  pure vanilla extract

nutmeg

9 custard cups or 2 quart baking dish large enough to hold all custard cups or baking dish and pan . Preheat oven to 350 degrees.

In a large bowl whisk together all the ingredients except nutmeg until well combined. Strain through a fine sieve into picture and pour evenly into custard cups placed in a large pan or pour into a 2 quart baking dish place into a larger pan. Sprinkle nutmeg over the top of the custards. Carefully pour into large pan with custard dishes inside, hot water 1 inch up the sides of the baking dish/dishes. Place in oven and bake for about 30-35 minutes or until a sharp thin knife inserted into center comes out clean, Remove immediately from hot water and cool on rack.

This can be easily turned into crème brulee by sprinkling sugar over the top of the baked custards and then caramelizing the sugar using a torch or placing under a broiler.

Bananas Foster Sheet Cake

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Bananas Foster Sheet Cake

Cake:

1 1/2 cups butter, room temperature

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/4 teaspoon kosher salt

1 teaspoon cinnamon

2 1/4 cups sugar

6 eggs, room temperature

3 cups ripe mashed bananas

3/4 cup sour cream

1 teaspoon rum or rum extract

1 cup chopped toasted pecans or walnuts

Cake:

Preheat oven to 325 degrees. Butter and flour a 9×13 inch baking dish; set aside.

In the bowl of a stand mixer beat until fluffy the butter and sugar.

In a bowl whisk together the remaining dry ingredients except the nuts; set aside.

Add the eggs one at a time and combine well between each addition to the cream butter /sugar mixture. In a bowl combine the mashed bananas, sour cream and rum/rum extract; set aside. Alternately add the dry ingredients and the banana mixture to the egg mixture. Evenly spread batter into prepared dish. Bake for about 1 hour or until done. It will be done when a toothpick inserted into the center comes out clean and cake springs back when lightly touched. Remove from oven. Place on rack. Using a fork poke holes all over the top of the cake.

Glaze:

1 -14oz. can sweetened condensed milk

1 -8oz. butterscotch topping

Combine all the glaze ingredients; mix well until combined.

While cake is still warm, gradually spread the glaze over the top of the warm cake. Give time for the glaze to be absorbed as you continue to add the glaze. Once all the glaze has been added to top of cake, allow to completely cool

Frosting:

1- 8oz. package cream cheese, room temperature

4 cups powdered sugar

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1 teaspoon rum or rum extract

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 -8oz. jar butterscotch topping

A few chopped nuts for garnish- optional

Frosting:

Combine the cinnamon, salt, powdered sugar, extracts and cream cheese. Beat until smooth. Add the heavy cream and beat until thickened. Spread on cooled cake.

Dollop the butterscotch topping and drizzle over the top of the frosted cake. Using a toothpick or sharp knife swirl around through the topping and frosting to create a marbled effect. Sprinkle top with nuts if desired. Store in refrigerator

This would also be good served with a sauce of sauteed bananas, brown sugar, butter and rum on the side.

Mixed Berry Almond Cobbler

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Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice

Topping:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Lemon Blueberry Bars

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Crust:

4 cups all-purpose flour

1 cup powdered sugar

1/4 teaspoon salt

1 lb. plus 4 tablespoons chilled butter , cubed

Filling:

3 cups granulated sugar

1/4 cup flour

1/2 teaspoon baking powder

7 eggs, lightly beaten

grated zest and juice from 4 lemons

6 oz. blueberries

powdered sugar for dusting finished cookies

Preheat oven to 350 degrees. Lightly grease a 17×12 inch x 1 inch jelly roll pan; set aside.

In the bowl of a food processor fitted with a metal blade, combine the dry ingredients for the crust and pulse 2-3 times until combined. Add the chilled butter cubes and process until the mixture comes together into a dough ball. Press the dough evenly into the pan and 1/4 inch up the edges of the prepared pan. Bake for about 12 minutes or until beginning to turn golden brown and just slightly under done. Remove from oven and allow to cool.

Meanwhile prepare the filling in a separate bowl. In a bowl whisk the eggs and sugar together until combined. Add the juice and zest and combine. Sift in the remaining filling ingredients except the berries and stir to combine. Pour the filling over the cooled crust . Sprinkle evenly over the filling the blueberries. Bake at 350 degrees for about 25 minutes or until set. Remove from the oven and allow to completely cool. Carefully cut into squares and dust them with powdered sugar.

For thicker bars these can also be made in a 9x13x2 inch pan . Complete as the recipe states except pat the dough half way up the sides and bake a little longer. The crust may puff up during baking; if this happens, remove from oven and gently press back down and continue to bake crust as directed. Once crust is filled with lemon/blueberry mixture bake as directed but as long as needed to become firm. Cool several hours before cutting.