Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Friday, October 6, 2017

Cannabis Pineapple Creme Pie

Pineapple Creme Pie

I have won high praise from this "Cannabis Pineapple Creme Pie" from seasoned pie bakers!  It has the rich delicious creamy pineapple flavor that is sure become one of your favorite pies.


Ingredients

1 cup Powdered Sugar
¼ cup Cornstarch
1 ½ cup cold water
3 egg yolks
1 Tablespoon Cannabis Butter
1 small can crushed pineapple
½ teaspoon pineapple, rum, or vanilla extract
1 pre-baked Cannabis Pie Crust

Directions

Preheat oven to 350̊, and bake pie crust until golden.
Combine powdered sugar and cornstarch with cold water in a medium sized heavy sauce-pot.
Stir in egg yolks.
Bring to boil over medium heat until thickened to the consistency of very thick pudding.
Remove from heat and stir in drained crushed pineapple.
Pour into baked pie shell and let cool before adding topping if using

Cannabis Double Pie Crust


The Perfect Cannabis Pastry for Extra Large Double Pie Crust 


Ingredients

2 ¾ cup Cannabis Flour
1 Teaspoon sea salt
1 cup butter flavored shortening
8 – 9 Tablespoons ice cold water

Directions


Sift together flour and salt.
Cut in shortening with pastry cutter or butter knives.
Add water 1 tbsp at a time to carefully form a ball.
Divide ball in two.
Chill in refrigerator for 1 hour
Roll on floured surface or between sheets of wax paper to desired diameter.


How to Make Cannabis Flour


Cooking marijuana is not as simple as throwing pot leaves into your brownie mix. You must first create marijuana infused ingredients. Cooking with medical marijuana is then as simple as substituting a marijuana infused ingredient for a regular one. The first step is to learn "How to Make Cannabis Flour" by watching this video.




Wednesday, October 4, 2017

Aunties Pineapple Crème Pie

Pineapple Creme Pie

I have won high praise from this "Aunties Pineapple Creme Pie" from seasoned pie bakers!  It has the rich delicious creamy pineapple flavor that is sure become one of your favorite pies.  ~ Amber S.    


Ingredients

1 cup Powdered Sugar
¼ cup Cornstarch
1 ½ cup cold water
3 egg yolks
1 Tablespoon butter
1 small can crushed pineapple
½ teaspoon pineapple, rum, or vanilla extract
1 pre-baked pie crust

Directions

Preheat oven to 350̊, and bake pie crust until golden.
Combine powdered sugar and cornstarch with cold water in a medium sized heavy sauce-pot.
Stir in egg yolks.
Bring to boil over medium heat until thickened to the consistency of very thick pudding.
Remove from heat and stir in drained crushed pineapple.
Pour into baked pie shell and let cool before adding topping if using

Aunties Gluten-Free Pineapple Creme Pie

Gluten-Free Pineapple Creme Pie

I have won high praise from this "Aunties Gluten-Free Pineapple Creme Pie" from seasoned pie bakers!  It has the rich delicious creamy pineapple flavor that is sure become one of your favorite pies.  ~ Amber S.  


Ingredients

1 cup Powdered Sugar
¼ cup Cornstarch
1 ½ cup cold water
3 egg yolks
1 Tablespoon butter
1 small can crushed pineapple
½ teaspoon pineapple, rum, or vanilla extract

Directions

Preheat oven to 350̊, and bake pie crust until golden.
Combine powdered sugar and cornstarch with cold water in a medium sized heavy sauce-pot.
Stir in egg yolks.
Bring to boil over medium heat until thickened to the consistency of very thick pudding.
Remove from heat and stir in drained crushed pineapple.
Pour into baked pie shell and let cool before adding topping if using

Aunties Amazing Gluten-Free Coconut Creme Pie

Gluten-Free Coconut Creme Pie


I have won high praise from this "Amazing Gluten-Free Coconut Creme Pie" from seasoned pie bakers!  It has the deep nutty flavor of toasted coconut in the filling and is not as chewy as most coconut pies.  ~ Amber S. 


Ingredients

1 deep dish or 2 reg prebaked pie crust Gluten-Free  Double Pie Crust 
¾ cup flaked coconut
1 15 oz can coconut creme (not coconut milk) Can be found in the section with the
margarita mix
2 egg yolks, beaten
½ cup milk
¼ cup cornstarch
¼ Teaspoon sea salt

Directions

Toast coconut flakes on cookie sheet at 350̊ until golden, but not brown.
Watch carefully, time depends on the oven.
Mix cornstarch with cold milk.
Add beaten egg yolk, and mix well.
In heavy large saucepan, combine all ingredient except toasted coconut flakes.
Simmer over medium heat until thick.  
Stir constantly using a wooden spoon or heat proof rubber spatula.
Pour into baked pie crust(s) and allow to cool before topping if using mock merengue.
Choose Preferred Topping  
Traditional Meringue
Toasted Coconut – spread over meringue, mock meringue, or alone


Aunties Amazing Coconut Creme Pie



I have won high praise from this "Amazing Coconut Creme Pie" from seasoned pie bakers!  It has the deep nutty flavor of toasted coconut in the filling and is not as chewy as most coconut pies.  ~ Amber S.

_____________________________________



Ingredients

1 deep dish  or 2 reg prebaked pie crust (frozen or handmade)
¾ cup flaked coconut
1 15 oz can coconut creme (not coconut milk) Can be found in the section with the
margarita mix
2 egg yolks, beaten
½ cup milk
¼ cup cornstarch
¼ Teaspoon sea salt

Directions

Toast coconut flakes on cookie sheet at 350̊ until golden, but not brown.
Watch carefully, time depends on the oven.
Mix cornstarch with cold milk.
Add beaten egg yolk, and mix well.
In heavy large saucepan, combine all ingredient except toasted coconut flakes.
Simmer over medium heat until thick.  
Stir constantly using a wooden spoon or heat proof rubber spatula.
Pour into baked pie crust(s) and allow to cool before topping if using mock meringue.

Choose Preferred Topping  

Traditional Meringue
Toasted Coconut – spread over meringue, mock meringue, or alone.



Tuesday, November 4, 2014

Classic Super Bowl Pizza


 "Classic Super Bowl Pizza" truly takes the Margherita pizza to new heights.


Ingredients

1 package (19 ounce) Mild Italian Sausage
1 package pizza dough, refrigerated
3 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon oregano
sea salt and pepper
6 Roma tomatoes, sliced (divided-save 10 slices for the top)
1/2 medium red onion, minced
2 cups Mozzarella cheese, shredded
1 cup Fontina cheese, shredded
5 fresh basil leaves, divided
1 cup Parmesan cheese, shredded


Directions

Position oven rack on lowest shelf and preheat to 425°F.

Lightly oil a pizza pan. Roll out dough as thin as possible.

Let rest 10 minutes.

In a small skillet, heat 1 tablespoon oil and sauté sausage until browned.

Always cook sausage to internal temperature of 160°F.

Remove from pan and coin slice.

In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds.

Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil.

Finish with generous pepper and a little sea salt.

Bake for 10 minutes.

Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes.

Slip pizza back onto pan, remove from oven.

Sprinkle with the remaining fresh basil and Parmesan cheese, cut and enjoy!


Sunday, October 26, 2014

Ghoulish Hell-Hound Meatloaf


"Ghoulish Hell-Hound Meatloaf" will become your favorite go to recipe. It's easy to make and delicious plus it includes a yummy ketchup based topping. 


Ingredients

2 pounds lean ground beef
1 teaspoon Sea Salt
1/4 teaspoon ground black pepper
4 cloves garlic; minced
1 teaspoon fresh basil; minced
1 medium red bell pepper; diced
1 medium red onion; diced
1/2 teaspoon fresh parsley; minced
2 large eggs
1/4 cup A1 Stake Sauce
2 Tablespoons Worcestershire sauce
1 large yellow onion; sliced

Topping Ingredients

1 cup ketchup
2 Tablespoon Grandma’s Molasses
1 Tablespoon French's Mustard

Directions

Line the bottom of the crock pot with the slices of yellow onion.

Pour in 1 1/4 cups of water or beef broth.

In a large bowl mix together all meatloaf ingredients well.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the crock pot.

Mix together the topping ingredients and spread over the loaf.

Cover and cook on low for 6-8 hours or on high for 2-3 hours.


Oven Directions

  1. Place a rack in the center of the oven and preheat the oven to 375 F.

Line the bottom of a large ceramic baking dish with the slices of yellow onion.

Pour in 1 cups of water or beef broth.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the baking dish.

Mix together the topping ingredients and spread over the loaf.

Cover and cook about 2 hours or until done.

Remove and let rest 8-10 minutes.

Serve.





Tuesday, October 21, 2014

Garden Fairy Sweet Sweet Potato Soup



Easy to make and taste absolutely delicious, plus the black beans and orange sweet potatoes look great together for Halloween.



Ingredients

3 large sweet potatoes; diced
1/2 teaspoon cinnamon
1/4 teaspoon clove powder
1 medium red onion; finely chopped
1 Tablespoon fresh garlic; minced
1/2 teaspoon black pepper
1 can (15 oz.) black beans; rinsed
3 cups Pacific Vegetable Broth
2 Tablespoons I Can't Believe It's Not Butter
1 (8 oz.) container sour cream
Fresh cilantro; chopped
1 (8 oz.) container sour cream.


Directions


In a large skillet add butter and onion.

Sweat the onions on medium heat for 5-7 minutes and add to crock pot.

Add the rest of the ingredients and stir.

Cover with lid and cook on LOW 6-8 hours.

Mash some of the potatoes against the side of the crock pot.

Stir until blended.

Serve topped with a dollop of sour cream and sprinkle with cilantro.  


Tuesday, May 1, 2012

Southern Fried Catfish

Southern Fried Catfish

Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 8 min
Level: Intermediate
Serves: 4 servings

Ingredients

Directions

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.