Lemon Coconut Impossible Pie

Found on Facebook http://12tomatoes.com/lemon-impossible-pie/

Lemon Coconut Impossible Pie

1 HOUR TO PREPARE, SERVES 8

INGREDIENTS

2 cups whole milk
1 cup unsweetened coconut flakes, optional
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
4 large eggs
1/2 lemon, zested and juiced
1 teaspoon vanilla extract

PREPARATION

Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish.

In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk.

One by one, beat in eggs, waiting until each if fully incorporated before adding the next.

Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined.
Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.)

Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly.

Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.

Once chilled, slice, serve and enjoy!

Recipe adapted from Love Foodies

Desserts

Well the link sounded promising but no luck, I miss the Chocolate House Outlet store that used to be in Milwaukee with their bags of Whipped Cream Eggs and wonderful candy at rock bottom prices. These are still some awesome desserts.
http://www.yummly.com/recipes/whipped-cream-eggs-chocolate-house

German Butter Cake and Homemade Vanilla Sugar

Ingredients

some butter for the baking tray
250 g heavy cream
4 eggs
200 g butter
1 Package baking powder (.5oz)
2 packages Dr Oetker Vanilla sugar (.32oz each) or make recipe below
4 tbsp milk
200 g sliced Blue Diamond almonds
1 pinch salt
400 g Gold Medal flour
500 g sugar

Baking Instructions German Butter Cake
- preheat oven to 350 F.
- grease a deeper baking tray, dust with flour. You also can use a high side sheet cake pan (see below) and layer it with parchment paper.
- mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
- add eggs, sieved flour, 75 g soft butter, 1 vanilla sugar and baking powder, mix well.
- spread the dough on the baking tray and bake for about 12-15 min.
- melt remaining butter, add remaining sugar, milk and almonds, mix well.
- spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

How to make Homemade Vanilla Sugar
http://mybestgermanrecipes.com/how-to-make-homemade-vanilla-sugar/

Ingredients
2 whole vanilla beans, the seeds from  inside
400 g sugar (white or brown, as you like)

OR
2 vanilla beans
250 g powdered sugar

Instructions
 You can also use already used vanilla beans or use the vanilla seeds inside. Scratch the seeds out of the vanilla and add to sugar.
For using the beans: Add half of the sugar in a jar with a lid (should be closing  tight).Place the whole vanilla beans in the sugar, then cover them with remaining sugar;  they should be completely covered.
Let is rest for some days so that the fragrance will be in the sugar. Leave the beans inside the sugar.

Variation with powdered sugar
Use the whole bean; cut it in smaller pieces. Don't scratch the seeds out of the beans.
In a coffee grinder grind the bean pieces with some tea spoons powdered sugar until they are really tiny.
Sieve the sugar because powdered sugar can have some clumps.
Fill powdered sugar in an airtight jar and add the mix from the coffee grinder, and mix well. You can use it right away. This variations is very strong, so use first a little bit, then try and add more if needed.

Tips

The vanilla beans get very hard after some time. You can take them and cut them into very small pieces or grind them in a processor or mixer. If you add the ground vanilla beans the sugar will get brownish but more vanilla fragrance will be added.
 When the vanilla beans are hard cut them in small pieces and add them to the ground coffee. Adds some nice vanilla fragrance to the coffee powder.
If you like vanilla pudding add the hard and dry beans to the milk, adds more vanilla taste to the pudding.

Grab and Go Muffins

From https://www.buzzfeed.com/scottloitsch/grab-and-go-duh

INGREDIENTS
Servings 6 large muffins
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
7 eggs
1 ¼ cup buttermilk
3 tablespoons butter, melted
1 cup sour cream
1 cup bacon, cooked and chopped
1 cup green onion, chopped
1 ½ cup cheddar cheese, shredded, divided

Other equipment needed:
6 cup large muffin tin

PREPARATION
1. Preheat oven to 350˚F (175˚C). Grease a 6 cup large muffin tin.
2. In a large mixing bowl whisk together flour, sugar, baking powder and salt. Set aside.
3. In a medium mixing bowl whisk together 1 egg, buttermilk, melted butter, and sour cream.
4. To the dry ingredients, fold in the wet ingredients, cooked bacon, green onion and 1 ¼ cup of the cheddar cheese until just incorporated.
5. Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop.
6. Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg.
7. Crack an egg into each of the wells of batter.
8. Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk. Be careful not to apply too much pressure while dropping above the yolk or it may break.
9. Top each muffin with remaining ¼ cup of cheddar cheese.
10. Bake in preheated oven for 25-30 minutes
11. Remove from oven and allow to set 5 minutes before removing from pan.
12. Best served warm. Store leftovers in the refrigerator. Enjoy!

Roman Style Chicken

Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Recipe courtesy of Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe.html

Spaghetti Pie

http://www.foodnetwork.com/recipes/katie-lee/spaghetti-pie.html

Spaghetti Pie
Total Time: 1 hr 5 min
Prep: 15 min
Inactive: 5 min
Cook: 45 min
Yield:8 to 10 servings

Ingredients
Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Directions
Special equipment: a 9-by-3-inch cake pan

Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.

In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.

In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.

Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

Recipe courtesy of Katie Lee

Note to self experiment with less cheese and more sauce

Parmesan Biscuits

Parmesan Shortbread Biscuit - Butter, flour and Parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

INGREDIENTS
4 oz / 100g / 1 stick salted butter, chopped (Note 1)
3.5 oz / 100g Parmesan cheese, grated (Note 2)
¾ cup plain flour
For rosemary flavored biscuits
1 tbsp rosemary leaves, roughly chopped (or 2½ tsp dried rosemary)

INSTRUCTIONS
Two Ways To Make The Dough
Process the butter, flour and Parmesan in a food processor until a wet crumbly dough; OR
Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the Parmesan cheese and use your fingers to rub it into the mixture.
If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.

Make the biscuits
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)

Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓" thick rounds.
Place the biscuits onto the baking tray at least 2cm / 1" apart.
Bake biscuits for 12 minutes or until light golden.
Stand on trays for 5 minutes then transfer to a wire rack to cool.

NOTES
1. A US stick of butter = 4 oz = 113 grams. However, I've made this using 113g of butter and 100g of butter and noticed no difference at all. I also tested this using US cups as well as AUS and also noticed no difference.

If you don't use SALTED butter, please add ½ tsp salt.

2. To make this super easy, I use store bought grated Parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake Parmesan in the pasta aisle!

100g/3.5oz Parmesan cheese is approximately ¾ cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.

3. Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.

4. Adapted from this recipe from Taste.com.au