Banana-Coconut Cream Pie

                                             Banana-Coconut Cream Pie

                                          (from Cat Cora's Kitchen Cookbook)

Crust:

1 1/2 cups all-purpose flour

1 Tbsp. sugar

1/2 tsp. salt

7 Tbsp. chilled, unsalted butter
cut into 1/2-inch cubes

1/4 cup vegetable shortening, chilled

2 Tbsp. ice water

vegetable oil for greasing

Filling:

1 1/2 cups whole milk

1/2 cups shredded, sweetened, dried coconut, plus 2 Tbsp.

1/3 cup plus 1 Tbsp. sugar

2 large egg yolks

2 Tbsp. all-purpose flour

1 1/2 tsp. cornstarch

pinch of kosher salt

1 1/2 tsp. vanilla extract

1 Tsp. unsalted butter

1 banana, thinly sliced

Topping:

3/4 cup 96 ounces) mascarpone cheese

2 drops vanilla extract

2 Tbsp. plus 1 tsp. confectioner's sugar

3/4 cup heavy cream



To make the crust,combine the 1 1/2 cups flour, the sugar, and the salt in a food processor, and pulse just twice. Add the butter and shortening to the processor and pulse until the mixture forms crumbs the size of peas. Slowly add the water until the crumbs appear moist.

Turn the dough out onto a lightly floured work surface and press into a flat disk. Cover with plastic wrap and let the dough rest in the refrigerator for at least 1 hour. After an hour or more, roll the dough out onto a lightly floured work surface into a round 12 inches in diameter, and about 1/8 inch thick. Gently pick up the dough, and drape it over a 9-inch pie pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges. Cover with plastic wrap and refrigerate for 1 hour.


Preheat oven to 425 degrees F.

Lightly oil a sheet of aluminum foil. Fit the foil gently into the chilled pie crust, oil side down. reduce the oven temperature to 375 degrees. fill the pan with pie weights or dried beans over the foil, and bake for 20 minutes. Carefully remove the foil and beans, reduce the heat to 325, and bake until the shell is golden brown and cooked through...5-8 minutes. Set aside on a wire rack.


To make the filling, heat the milk and the 1/2 cup coconut together in a saucepan just until small bubbles begin to form around the edges of the pan. Take care not to scald the milk. Remove the pan from the heat, and let the milk steep for 20 minutes. Strain, pressing the liquid out of the coconut. Discard the coconut. In a bowl, mix the sugar and egg yolks, and then add the 2 Tbsp. flour, the cornstarch, and the salt. reheat the coconut milk gently and temper into the yolk mixture. Bring to a full boil, stirring constantly. remove from the heat. Stir in the 2 Tbsp. coconut, the vanilla, and the butter.

Arrange the banana slices in the bottom of the prebaked pie crust, and immediately pour the filling over the top before the slices can brown. Allow the pie to cool for 2-3 hours.

To make the topping, whisk together the mascarpone, vanilla, confectioner's sugar, and 2/3 cup of the cream until soft peaks form. Add the remaining cream and gently whisk until the cream holds firm peaks. Spoon the cream immediately onto the cooled pie, cut into wedges and serve. Serves 8-10.

Oatella Cookies

                                                             Oatella Cookies

1 3/4 cups all-purpose flour
1 tsp. kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. baking soda

1 cup vegetable shortening

1 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

13 oz. jar Nutella

2 cups rolled oats


1. Preheat oven to 375 degrees, and line two large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In mixing bowl, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes.

2. Beat in the eggs one at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low, and beat in the dry ingredients until just incorporated, then beat in the oats.

3. Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, until the edges are lightly browned and the cookies are just set. Shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough. Makes 5 dozen cookies.



*These are the BEST cookies I have ever baked!*

Neely's Coconut Banana Cake

I made this cake for Easter, and I have to admit it was awesomely delicious!!

The recipe is from Neely's Southern Cooking Cookbook.




                                   Coconut Banana Cake

1 cup butter, at room temp.

2 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

3 large very ripe bananas

1 1/2 cups sugar

2 large eggs

1/2 cup sour cream

2 tsp. pure vanilla extract

3/4 cup chopped pecans

2 cups sweetened coconut flakes, for garnish

1 recipe coconut frosting


Preheat oven to 350 degrees F, and adjust rack to the middle shelf. Butter and flour 2 9-inch cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mash the bananas with a wooden spoon in a separate small bowl.

Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy. Crack in the eggs, one at a time, mixing in the first completely before adding the second. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Add the dry ingredients, and gently stir in the pecans. Divide the batter between the two pans.

Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

While the cakes are cooling, pour coconut flakes evenly onto a baking sheet. Place in the 350 degree oven and toast for 2-3 minutes, or until they turn a light golden-brown color.

To assemble the cakes: Place one layer, top side down, on a cake stand. Spread on a thick layer of frosting with a spatula. Place the other layer of cake on top of the frosting. Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly. Gently press the toasted coconut on the sides of the cake.


                                        Coconut Frosting  (makes 7 cups)

 Two 8-ounce packages cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 tsp. vanilla extract

3/4 tsp. coconut extract

5 cups confectioners' sugar


Beat the cream cheese and butter together in a standing mixer until light and smooth. Pour in the vanilla and coconut extracts, and slowly add the confectioners' sugar, 1 cup at a time, until thoroughly incorporated. Scrape down the sides of the bowl as needed with a spatula. Set aside until ready to frost.

Yellow Cake w/ Creamy Chocolate Frosting

                                   Yellow Cake w/ Creamy Chocolate Frosting
                                    (from The Kitchen Counter Cooking School )


3 cups sifted cake flour, or 2 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
6 Tbsp. unsalted, softened butter
1 1/2 tsp. vanilla
2 eggs
1 1/3 cups milk

Preheat oven to 350 degrees. Grease the bottoms of two 8-inch round cake pans; line the bottoms with wax or parchment paper. Sift together the flour, baking powder, and salt; set aside.

With an electric mixer on medium-high speed, beat the sugar and butter together until they become light and fluffy, at least 5 minutes.

Add the vanilla, then beat in the eggs one at a time until thoroughly incorporated, about 4 minutes.

Next, add one-third of the flour mixture, then half the milk, then more flour mixture, then the rest of the milk, and end with the rest of the flour mixture, beating well after each addition. When its all combine, beat for one more minute.

Spread the batter evenly into the prepared pans. Bake for 25 to 35 minutes, until a wooden pick inserted in the center comes out clean. Cool for at least 10 minutes before removing from the pans. Cool completely before frosting.

Creamy Chocolate Frosting

2 3/4 cups confectioners' sugar
6 Tbsp. cocoa powder
6 Tbsp. butter, softened
5 Tbsp. evaporated or 2 % milk
1 tsp. vanilla extract

Sift together the confectioners sugar and cocoa; set aside.

Using a mixer or a beater, cream the butter until smooth. Gradually shake in the sugar-cocoa mixture, alternating with the milk. When all is combined thoroughly, add the vanilla. Beat until light and fluffy. add more milk or cocoa powder if needed to adjust consistency and taste.

**This cake was a family favorite!!! Gone in 24 hours!**

Inspirational Cookbook

I just came across a wonderfully inspirational cookbook, and perhaps you have heard of it, or own it yourself. It is a hefty and expensive masterpiece, but well worth the big bucks for its photos, innovative ingredients and presentation, and the extensive repertoire of knowledge the author imparts to the reader.

This cookbook first caught my eye in a local bookstore cookbook section because of its dark grey and blue cover, and the size, which reminds me of a science textbook. The title is Manresa, by chef David Kinch. He is the chef of the restaurant Manresa in Los Gatos, which holds two Michelin stars.

In this cookbook, Kinch "shares the inspirations and techniques behind the food at Manresa. Since opening the restaurant in 2002, he has done more to create a sense of place through his food-specifically where the Santa Cruz Mountains meet the sea- than any other chef on the West Coast."

When one opens this massive tome, and reads the Foreword section, it becomes clear at once that Kinch is a distinctive individual, with an eclectic style that is open to new ideas in the kitchen. "He has created a very personal style of cooking without losing his connection to the seasons or to the region that surrounds his restaurant. He is one of the pioneers of the locavore and farm-to-table movement in America. David Kinch is a chef,a gardener, and a surfer. He is organic, biodynamic, and sustainable. He is honest and conscientious. He is creative and committed. "

My words cannot fully do homage to this massive and unique cookbook, but I hope that I've at least whetted your appetite to search for the book online, or at your local bookstore. Only by picking it up, and pouring over the recipes and full page photographs, will you be able to evaluate this wonderful cookbook for yourself.

Happy reading and cooking!
~Kathy~