Coconut Crusted French Toast

I made this french toast a few weeks ago.  It was very yummy.  I used unsweetened coconut but otherwise I kept the recipe "as is."  

Coconut Crusted French Toast

Ingredients:

3 large eggs

¾ cup lite coconut milk

½ teaspoon coconut extract

¼ teaspoon vanilla extract

1/8 teaspoon salt

1 cup shredded sweetened coconut

6 slices of French bread, cut into ½ inch slices

Butter, maple syrup, and strawberries for serving, if desired

Directions:

1.       In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.  Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture.  Dip both sides of the coated bread into the shredded coconut.  Drizzle a little egg mixture on top of the coconut to make it stick to the bread.

2.      Meanwhile, heat a large non-stick frying pan or a griddle to medium-high heat.  Cook the slices of bread until golden brown on one side and then turn and cook the other side.  Serve immediately or keep French toast warm in 250 degree F oven.

3.      Serve with butter, pure maple syrup, and/or strawberries.

From www.twopeasandtheirpod.com

Dulce de Leche Caramel Cheesecake

This is the cheesecake recipe that I made with the dulce de leche.  It gets rave reviews.  Follow all the tips, especially the tip about not beating in the eggs too much. It makes a huge difference in whether or not the cake cracks.  This recipe was taken from www.finecooking.com. 

Dulce de Leche Caramel Cheesecake

Serves ten to twelve

Ingredients:

Crust

8 oz. graham crackers, finely crushed (2 cups of crumbs)

3 tablespoons granulated sugar

7 tablespoons unsalted butter, melted

Filling

3 8 oz. packages cream cheese, at room temperature

¾ cup dulce de leche

2 tablespoons all-purpose flour

Table Salt

1-1/4 cups granulated sugar

1 tablespoon pure vanilla extract

4 large eggs, at room temperature

Sauce

½ cup granulated sugar

½ cup heavy cream

2 tablespoons unsalted butter

Directions:

1.        Position a rack in the center of the oven and heat the oven to 375 degrees F.

2.       In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of granulated sugar.  Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly into the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottomed measuring cup).  Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes.  Let the pan cool on a rack.

3.       Lower the oven temperature to 300 degrees F.

4.       In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes.  Make sure the cheese has no lumps.  Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

5.       Add the vanilla and beat until blended, about 30 seconds.  Add the eggs one at a time, beating just until blended.  (Don’t over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)  Pour the filling into the cooled crust and smooth the top.

6.       Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.  The cake will be slightly puffed around the edges, and the center will still look moist.  Set on a rack and cool completely.  Cover and refrigerate until well chilled, at least 8 hours or up to 3 days.  The cake can be frozen at this point for up to 1 month (see make-ahead tip, below).

7.       In a 2-quart saucepan, combine the ½ cup granulated sugar and 3 tablespoons water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes.  Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges.  Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes.  Off the heat, carefully add the cream, butter, and a pinch of table salt.  Cook, whisking constantly over medium-low heat until well blended and smooth.  Set aside until the caramel has cooled, about 15 minutes.

8.       Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake.  Carefully slide the cake onto a flat serving plate.  Pour the caramel topping onto the cheesecake and spread evenly.

9.       To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips:

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil.  Thaw overnight in the refrigerator.

 Enjoy!

The Creative Cook

Southern Chicken with Peaches

I made this chicken about two weeks ago.  The recipe caught my eye because both my boys love peaches.  My husband liked it a lot but my son told me he would have enjoyed it more if I had used say peach jam instead of whole peaches.  Oh well...  I liked it.  

Southern Chicken with Peaches

Serves: 4

Cooking Time: 25 mins.

Ingredients:

¼ cup all-purpose flour

4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)

2 tablespoons butter

1 (20 ounce) package frozen sliced peaches

1-1/2 cups packed light brown sugar

2 celery stalks, finely chopped

1 small onion, chopped

½ red bell pepper, chopped

2 tablespoons lemon juice

¾ teaspoon ground red pepper

½ teaspoon salt

Instructions:

1.       Place flour in a shallow dish.  Dip chicken breast in flour, coating completely.

2.       In a large skillet, melt butter over medium-high heat.  Add coated chicken and brown 2 to 3 minutes per side.  Transfer chicken to a platter and set aside.

3.       Add remaining ingredients to skillet and cook 4 to 5 minutes, or until peaches are thawed and sauce begins to thicken.  Return chicken to skillet and cook 8 to 10 minutes, or until no pink remains in chicken and sauce has thickened.

4.       Serve over hot cooked rice.

Enjoy!

The Creative Cook

Baked Meatballs in Tomato-Lime Sauce

I made these meatballs last week. Most people would serve them over rice or pasta but not me... I served them over couscous.  My son really enjoys couscous.  It absorbs the sauce very nicely.  The recipe came from the Bertolli website.  

Baked Meatballs in Tomato-Lime Sauce

Serves 4

Cook Time: 40 Mins.

Ingredients:

1 lb. ground beef

2 small onions, finely chopped

¼ cup plain dry bread crumbs

3 Tsp. chopped fresh parsley

6 sprigs fresh cilantro, chopped (optional)

1 egg, lightly beaten

2 tsp. ground cumin, divided

1 tsp. paprika

Pinch crushed red pepper flakes

1 Tbsp. Bertolli Classic Olive Oil

3 cloves garlic, finely chopped

2 Tbsp. finely chopped fresh ginger (optional)

1 tsp. turmeric

3 Tbsp. lime juice

1 jar Bertoli Olive Oil & Garlic Sauce

Directions:

·         Preheat oven to 400 degrees F.

·         Combine ground beef, ½ of the onion, bread crumbs, parsley, cilantro, egg, cumin, paprika, red pepper flakes and, if desired, salt and pepper; shape into 1-inch balls.  Arrange meatballs on baking sheet and bake for 15 minutes.  Remove from oven and set aside.

·         Heat Olive Oil in 4-quart saucepot over medium heat and cook remaining onion, stirring occasionally until tender.  Stir in garlic, ginger and turmeric.  Cook for 1 minute.  Stir in lime juice and Sauce.  Reduce heat to low and simmer, stirring occasionally for 10 minutes.  Stir in meatballs and cook an additional 10 minutes until meatballs are done.

Enjoy!

The Creative Cook

Vietnamese Iced Coffee & Iced Coffee Cubes

This recipe comes from the Tasting Table Test Kitchen.  I made my own sweetened condensed milk last week when I made a Condensed Milk Pound Cake from the 17 and Baking blog.  All I had in my pantry was evaporated milk.  The recipe for the substitute sweetened condensed milk was so simple.  It just took a can of evaporated milk and some sugar.  I had leftover condensed milk that I wanted to use.  This coffee sounded different and delicious. I had to try it.  I love iced coffee, so this was a no brainer.  I've never tried cold brewed coffee before.  Have you?

Vietnamese Iced Coffee & Iced Coffee Cubes
Yield: 4 Iced Coffees

Ingredients:

2-1/2 cups fresh, coursely ground dark roast coffee
8 cups cold water
3/4 cup sweetened condensed milk

Directions:

1.  In a large container, combine the coffee with the water.   Stir, cover and set aside at room temperature for 8 hours or overnight.

2.  Set a cheesecloth-lined fine mesh sieve over a large bowl.  Pour the coffee through the sieve (discard the grounds).  Pour half of the coffee into an airtight container, cover and refrigerate.  Whisk the remaining coffee with the condensed milk and pour into 2 ice cube trays.  Freeze until rock hard, 8 hours or overnight.

3.  To make the iced coffee, place the ice cubes into 4 chilled glasses.  Divide the refrigerated coffee among the glasses and serve.

Enjoy!

The Creative Cook

Strawberry Jam

My sister gave me two pounds of hulled strawberries.  What was I going to do with them?  I thought the best idea was to make some strawberry jam.  It came out delicious. After reading the reviews online, some said it was too sweet.  I didn't agree.  Jam is supposed to be sweet.  I will definitely make it again, maybe with other kind of fruit.  The best thing about it is that there is no pectin in it.

Strawberry Jam

Ingredients:

2 pounds fresh strawberries, hulled

¼ cup lemon juice

4 cups white sugar

Directions:

1.   In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries.

2.   In a heavy bottomed saucepan or stock pot, mix together the strawberries, sugar and lemon juice.

3.   Stir over low heat until the sugar is dissolved.

4.   Increase the heat to high and bring the mixture to a full rolling boil.  Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).  At least ten minutes at a full, rolling boil.

5.   Transfer to hot, sterile jars, leaving ¼ to ½ inch headspace, and seal.  Process in a water bath (put jars into boiling water for 10 to 15 minutes.

6.   If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

7.   To test for Jelling: Place 3 plats in a freezer, after about 10 minutes of boiling, place a teaspoon of the liquid of the jam onto a cold plate.  Return to freezer for a minute.  Run your finger through the jam on the pate.  If it does not run back together (if you can make a line through it with your finger) it’s ready to be canned.

8.   If not, then continue boiling for another 5 minutes and try the test again.

9.   After putting the jam mixture into the sanitized jars, put the lids on right away and then turn the jars upside down for 10 minutes and then turn them back over.  This will create a seal on the jar.

10. The jam will not look like jam/jelly but more like thick syrup at first.  It will need to set for about 48 hours before you will know that you have done this process correctly.

Enjoy!

The Creative Cook

Crock Pot Dulce de Leche Recipe

Crock Pot Dulce de Leche Recipe

Ingredients:

2-14 oz. cans of sweetened condensed milk

3 half pint size jars

Crock pot

Water

Instructions:

1.      Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly.  Put on lids and rings.

2.       Place jars into crock pot.

3.       Fill crock pot with water so that it covers the top of the jars by at least one inch.

4.       Turn crock pot onto low and set timer for 10 hours.

5.       After 10 hours remove jars from crock pot.

6.       Let cool.

7.       Open the lid and grab a spoon.

It amazed me that I could put some sweetened condensed milk in a crockpot for a few hours and then take out this delicious, creamy stuff.  I am planning to make a cheese cake with it.  I think it is going to be great.  Dulce de leche can be used to make cupcakes, brownies and much more.  It can also be used as a dip instead of chocolate.  Or just eat it straight out of the jar!

Enjoy!

The Creative Cook