Old Fashioned Coconut Cream Pie

Ingredients

  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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Whoopie Pies

Ingredients

  • 1 cup shortening
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour milk
  • 2 teaspoons baking soda
  • 1 cup hot water
  • 4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups shortening
  • 4 cups confectioners’ sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • 1 1/2 tablespoons vanilla extract
  • 2 egg whites, beaten

Apple Raisin Bread

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 3 large eggs, beaten
  • 1 cup applesauce
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 8 to 9 cups all-purpose flour
  • 1-1/2 cups diced peeled apples
  • 1-1/2 cups raisins
  • 2 tablespoons lemon juice
  • 2 tablespoons cornmeal
GLAZE:
  • 1 large egg, beaten
  • Sugar

Banana Cake with Cream Cheese Frosting

Ingredients

  • 1 1⁄2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1⁄2 teaspoons baking soda
  • 1⁄4 teaspoon salt
  • 3⁄4 cup butter, softened
  • 2 1⁄8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1⁄2 cups buttermilk
FROSTING
  • 1⁄2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1⁄2 cups icing sugar
GARNISH
  • Chopped walnuts

Soft Batch Chocolate Chip Cookies

Ingredients

  • 1/2 cup (113g, 1 stick) unsalted butter room temperature but not melted
  • 1/4 cup (2 oz.) cream cheese room temperature
  • 3/4 cup (150g) light brown sugar packed
  • 1/4 cup (30g) confectioners sugar
  • 1 large egg room temperature
  • 1 tbsp. McCormick vanilla extract
  • 2 1/4 cup (281g) all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup (6 oz, 170g) semi-sweet chocolate chunks
  • 1 cup (6 oz, 170g) white chocolate morsels (chips)

Cornbread with Deep-fried Crispy Onions

Ingredients

  • 150g plain flour
  • 200g cornmeal or instant polenta
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tsp caster sugar
  • 1 tsp mustard powder
  • Large pinch cayenne pepper
  • 200g mature cheddar, grated
  • 1 red chilli, chopped
  • 3 spring onions, sliced
  • 50g butter, melted
  • 200ml buttermilk
  • 3 medium free-range eggs, beaten
  • 2 tbsp olive oil
For the deep-fried spring onions
  • Vegetable oil for deep-frying
  • 75g plain flour
  • ¼ tsp mustard powder
  • ¼ tsp garlic salt
  • Pinch cayenne pepper
  • 2 medium free-range eggs
  • 125g cornmeal or instant polenta
  • 1 bunch spring onions, sliced in half lengthways
  • Grated zest and juice 1 lime
For the chipotle mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • 1-2 tsp chipotle chilli paste (we like Gran Luchito Mexico Smoked Chipotle Chilli Paste)
  • Juice 1 lime to taste

Tips: 20cm square cake tin, fully lined with non-stick baking paper

Pasta Al Forno: Oven Baked Pasta

Ingredients

  • 1 pound/450 g rigatoni pasta
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1 large eggplant, cubed
  • 10 large sun-dried tomatoes, chopped
  • 15 infornate olives, pitted and chopped
  • 2 dried chile peppers, crushed, optional
  • 2 cloves garlic, chopped
  • 1 (25-ounce/750 ml) jar tomato puree
  • Salt
  • 12 ounces/400 g freshly grated mozzarella
  • Smoked scamorza cheese, as much as desired, roughly chopped
  • Freshly grated Parmigiano cheese, for sprinkling