Debbie Macomber's Cedar Cove Cookbook (21 page)

BOOK: Debbie Macomber's Cedar Cove Cookbook
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Coconut Cream Pie

C
anned coconut milk is a thick blend of coconut meat and water, not to be mistaken for coconut juice, which is the liquid found inside a coconut.

Makes one 9” pie

CRUST

6 ounces shortbread cookies

¼ cup sweetened coconut flakes

½ cup (1 stick) unsalted butter, melted

FILLING

1 cup unsweetened coconut milk

1 cup whole milk

½ cup sweetened coconut flakes

2
/
3
cup granulated sugar Pinch salt

5 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

¼ teaspoon coconut extract

TOPPING

1 ¼ cups heavy cream

2 tablespoons granulated sugar

1
/
8
teaspoon coconut extract

2
/
3
cup sweetened coconut flakes

1.
For crust: Preheat oven to 325°F; set oven rack to lower-middle position. In food processor, pulse cookies, coconut flakes and butter until fine crumbs form. Press crumbs into bottom and sides of a 9-inch glass pie dish. Bake 15 minutes, until medium brown, rotating pie shell halfway through baking time. Transfer to wire rack to cool.

2.
For filling: In a medium saucepan over medium heat, bring coconut milk, whole milk, coconut, sugar and salt to simmer, stirring often so that sugar dissolves.

3.
In a medium bowl, whisk yolks and cornstarch until thoroughly combined. Slowly pour 1 cup hot milk mixture to yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture in 4 additions. Pour mixture back into saucepan over medium heat. Cook 2 minutes, whisking constantly, until mixture thickens and reaches a full boil.

4.
Remove pan from heat; whisk in butter, vanilla, and coconut extract. Pour hot filling into cooled pie shell. Press plastic wrap directly against surface of filling. Refrigerate until firm, about 3 hours.

5.
For topping: Just before serving, beat cream, sugar, and coconut extract in a large bowl with electric mixer on high speed until soft peaks form, about 2 minutes. Spread over chilled pie; sprinkle with coconut flakes. Serve cold.

TIP

Be sure not to buy cream of coconut instead. It is a sweetened coconut milk and is used mostly for drinks.

Apple Pie with Cinnamon Streusel Topping

T
he fresher the apples, the better the pie. Because it’s impossible to know how long supermarket apples have been stored, use local apples whenever you can.

Makes 1 9" pie

1 refrigerated or frozen pie shell, thawed

TOPPING

1 cup all-purpose flour

1
/
3
cup granulated sugar

1
/
3
cup brown sugar

1 ½ teaspoons ground cinnamon Pinch salt

½ cup (1 stick) cold unsalted butter, diced

FILLING

1 ¼ pounds Granny Smith apples (3 to 4 medium apples)

1 ¼ pounds Macintosh apples (3 to 4 medium apples)

½ cup granulated sugar

2 tablespoons all-purpose flour

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1.
Preheat oven to 400°F; set oven rack to center position. Prick prepared pie shell all over with a fork and line with parchment paper; weight down with pie weights or uncooked rice. Bake 10 minutes. Remove weights and paper and bake 5 minutes, until golden. Transfer to wire rack to cool. Lower oven temperature to 375°F.

2.
For topping: In a food processor, blend flour, white and brown sugar, cinnamon and salt. Add diced butter; pulse until mixture resembles wet sand.

3.
For filling: Peel, core and cut apples into thin slices. In a large bowl, toss apples with ½ cup granulated sugar, 2 tablespoons flour, salt, cinnamon and nutmeg. Pour into cooled pie shell, mounding apples in center. Sprinkle topping evenly over apples, mounding if needed.

4.
Place pie on a baking sheet and bake 40 minutes. Reduce oven temperature to 350°F. Cover topping with foil to prevent over browning. Bake 30 to 40 minutes longer, until juices bubble and topping is crisp and golden. Transfer to wire rack to cool.

TIP

Always refrigerate apples to keep them fresh and crisp.

 

Deep Chocolate Layer Cake with Ganache Frosting

M
ake this cake for a very special occasion. Use the best chocolate you can find for the deepest chocolate flavor.

Makes 1 cake

3 ounces semisweet chocolate, finely chopped

1 ½ cups hot brewed coffee

2½ cups all-purpose flour

1 ½ cups unsweetened coco a powder

2 teaspoons baking soda

¾ teaspoon baking powder

1 teaspoon salt

1 ½ cups buttermilk

¾ cup vegetable oil

1 teaspoon vanilla extract

3 large eggs

3 cups granulated sugar

GANACHE FROSTING

1 pound semisweet chocolate, finely chopped

1 cup heavy cream

1 tablespoon corn syrup

4 tablespoons (½ stick) unsalted butter, diced

1.
Preheat oven to 350°F. Lightly butter two 10-inch cake pans; line pan bottoms with rounds of parchment or wax paper. Lightly butter paper.

2.
For ganache: In a small bowl, combine chopped chocolate and hot coffee. Let sit until chocolate melts, stirring occasionally.

3.
For batter: Set a sifter over a large bowl. Sift flour, cocoa powder, baking soda and powder, and salt. In glass measuring cup, combine buttermilk, oil and vanilla.

4.
In a large bowl with electric mixer on high speed, beat eggs and sugar until light and thickened, about 5 minutes. Beat in melted chocolate mixture until blended. Alternately add buttermilk mixture and dry ingredients; beat until just combined.

5.
Pour batter evenly into prepared pans. Bake 1 hour, until a toothpick inserted in center comes out clean. Transfer pans to wire racks; let cool at least 30 minutes. Run a knife around edges to release from pan; invert layers onto racks. Remove paper and cool completely.

6.
For frosting: Place chopped chocolate in a medium bowl. In a small saucepan over low heat, bring cream and corn syrup just to a boil, whisking often. Remove from heat; immediately pour over chocolate. Whisk in diced butter until smooth. Let ganache cool, stirring occasionally, until of spreading consistency. (This may take several hours, depending on kitchen temperature. Refrigerate if needed.) Frost cake as desired.

TIP

Because they are so tender, be sure to completely cool the cake layers before removing them from their pans and frosting. The layers can be baked one day in advance, wrapped in plastic and stored at room temperature.

Oatmeal Date Bars

T
his homey bar cookie is a perfect partner for a cup of tea.

Makes 24 servings

1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan

1 cup light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon ground cinnamon

3 cups old-fashioned or quick oats

2 cups chopped dates

1 ½ cups toasted chopped walnuts

1.
Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil, overhanging edges to serve as handles. Lightly coat foil with cooking spray.

2.
In large bowl with electric mixer on high speed, beat butter and both sugars about 3 minutes, until light and fluffy. Beat in eggs and vanilla.

3.
In a medium bowl, combine flour, salt, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in oats, dates and walnuts.

4.
Spread batter into prepared pan. Bake 25 minutes. Halfway during baking, turn baking pan from front to back. Do not overbake. Bars will still be a bit soft and not brown. Transfer to wire rack to cool. Use foil edges to lift bars out of pan and cut into squares.

TIP

Chopping dates can be a sticky mess. Make the task easier by storing pitted dates in the freezer. Not only will they keep for months, they will be much easier to chop.

Golden Toffee Blondies

P
erfect for bake sales or after school snacks, these bars are in the oven in just 10 minutes.

Makes 24 servings

1 cup (2 sticks) unsalted butter, plus extra for pan

1¾ cups light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

½ teaspoon salt

1 12-ounce package semisweet chocolate chips

1 cup toffee bits (such as Heath)

1.
Preheat oven to 350°F. Position rack to upper third of oven. Line a 9-by-13-inch baking pan with a large sheet of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges to serve as handles. Lightly butter foil.

2.
In a glass measuring cup, microwave butter until melted. In large bowl with electric mixer, beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.

3.
Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares.

TIP

The key to moist blondies is making sure you don’t overbake them. The top of the bars should be shiny, yet the middle of the bars will still feel soft to the touch.

BOOK: Debbie Macomber's Cedar Cove Cookbook
13.67Mb size Format: txt, pdf, ePub
ads

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