French Coconut Pie

French Coconut Pie

Ingredients:

3 whole Eggs Beaten
1-½ cup Sugar
1 cup Flaked Coconut
1 stick Butter, Melted
1 Tablespoon White Vinegar
1 teaspoon Vanilla Extract
1 pinch Salt
1 whole 9" Uncooked Pie Shell
 

Directions:

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

Basil Mint Lemonade

Basil Mint Lemonade

Ingredients:

1 ¾ – 2 cups of lemon juice (about 10 to 12 lemons)
8 cups of water
Basil-mint simple syrup
Ice cubes


Directions:

1. Squeeze lemons to get 1 ¾ to 2 cups of lemon juice (remove all seeds).
2. In a large pitcher, mix cooled basil-mint simple syrup, lemon juice, and 8 cups of water.
3. Add more sugar if you prefer.
4. Serve with ice (preferably chilled overnight)


Basil-Mint Simple Syrup Ingredients
1 bunch of basil
1 bunch of mint – leave a few for garnishing
2 cups water
2 cups sugar


Directions:

1. On medium heat, mix water and sugar in medium saucepan. Heat until sugar and water are dissolved.
2. Wash basil and mint and remove stems.
3. Add the basil and mint leaves to the saucepan, stir, and simmer for about 7 minutes.
4. Turn off heat and cool syrup to room temperature.
5. When cooled, transfer mixture to the lemonade by using a strainer.
6. Discard the leaves.
7. Garnish with the leftover mint leaves.

Ginger Mint Lemonade 

Ingredients:

1 cup water
2/3 cup sugar

2 cups water
1/2 tsp chopped ginger
1/2 cup fresh mint leaves

9-10 lemons (approx 1 cup juice)
1/4 cup fresh mint leaves
1 tsp salt





Directions:


1. Prepare sugar syrup first by simmering a cup of water to which 2/3 cup sugar or brown sugar is added. Allow sugar to dissolve completely and cool. Keep aside.

2. In another vessel, bring 2 cups of water to a boil. Turn off heat and add half a tbsp of chopped ginger and 1/2 cup of fresh mint leaves. Place lid and allow to steep. After 10-15 mts, strain the liquid and cool. Discard mint and ginger.

3. Extract juice from 9-10 lemons or approx 1 cup of lemon juice. Strain and discard the seeds. Keep aside.

4. Take a pitcher and add 8-9 cups of cold water, add the extracted lemon juice, cooled sugar syrup and ginger-mint infusion and combine. Add 1/4 cup of fresh mint leaves and a tsp of salt and combine. Adjust the sweetness by adding more sugar syrup and if it needs to be more tart, add more lemon juice.

5. Pour into glasses and serve with ice.

For those who want to avoid sugar, replace sugar syrup with a cup of honey or any sweetener of your choice. A pinch of roasted cumin powder or chaat masala powder can be added to each glass of lemonade for added flavor.

Mint Lemonade

Mint Lemonade

Ingredients

1/4 cup sugar for simple syrup
Ice cubes
1 2/3 cups freshly squeezed lemon juice
2 tablespoons julienned mint, plus leaves for garnish
1 lemon, sliced 1/4-inch thick, plus more for garnish

 

Directions

1. In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
   
2. In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.
   

Lemon Blueberry Layer Cake

Lemon-Blueberry Layer Cake

Lemon Blueberry Layer Cake

Ingredients:

 
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs

Directions:

Preheat oven to 350°F. Prepare three 8" round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8" round pans.

Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool. 

 

Zesty Lemon Frosting

Ingredients: 

1 cup soft unsalted butter
2 teaspoons lemon zest
6 cups icing sugar
60 ml fresh lemon juice
6 tablespoons whipping cream (35% cream)
1/2 teaspoon pure lemon extract
2 tablespoons water
pinch salt
drop of AmeriColor "Electric Yellow" gel color (optional)
 

 

Directions:

 

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8" round cake.

 

Lime Curd

Lime Curd 
 
Ingredients:

3 large eggs
1/3 to 1/2 cup of sugar
Zest of 1 lime
1/2 cup of fresh lime juice
6 tablespoons (3/4 sticks) unsalted butter, cut into small pieces
1/2 teaspoon of vanilla


Directions:

1. Whisk the eggs and sugar in saucepan until a light lemony color.  Alternatively this can be done in a stand mixer and then added to the saucepan. This will take a minute or two in the mixer and more if doing by hand.  Add in the zest, lime juice and pieces of butter.
2. Place saucepan over medium heat and constantly whisk mixture until it starts to thicken.  Allow it to come to a simmer for a couple of seconds and remove from heat.  Add vanilla here if you choose to.  Cool to room temperature and then place in a container in the frig. It will thicken more as it cools down. makes about 1 1/4 cups

Potato Crisps

Potato Crisps
 
Ingredients:

potatoes
olive oil
salt & pepper


Directions:

Pre-heat the oven to 400 degrees.  Line a cookie sheet with some aluminum foil  Peel and slice the potatoes about 1/8th of an inch thick.  Pour the olive oil in a small bowl and brush on the aluminum foil so there is thin coating covering the entire sheet.  Place the sliced potatoes side by side – without overlapping.  Brush more olive oil on top of the potatoes.  Sprinkle generously with salt and pepper.  Bake in the oven until they turn brown and crisp – around 10-15 minutes.  Keep checking them to make sure they don’t get too brown.  Remove from the oven, and serve!

Green Pumpkin Smoothie

Green Pumpkin Smoothie
 
Ingredients:

2-3 cups packed spinach or kale
1 cup of frozen strawberries
1/4 cup banana
3/4 cup of plain pumpkin puree
1 serving of protein/vitamin supplement
Almond milk or filtered water until you reach your desired consistency

Brownie Cheesecake Cupcake

Brownie Cheesecake Cupcake

 

Ingredients:

 

Brownie:

1 fudge brownie mix

1/4 cup water

2/3 cup vegetable oil

2 eggs

 

Cheesecake:

2 8oz blocks of creams cheese

 2 eggs

1 cup of sugar

Frosting:
1 stick butter
1 8oz block of cream cheese
1/4 cup cocoa powder
3 cups powdered sugar


Directions:

Mix brownie ingredients together and fill 24 foil cupcakes* 1/3 full.

Mix cheesecake ingredients together, spoon cheesecake mixture on top of brownie mixture until cups are filled about 2/3 full.

Bake at 350 degrees for 20 minutes. Tops should be golden brown adn cracked. Insert a knife blade to make sure brownie is cooked in the middle.

Top with 5-6 mini marshmallows, turn oven to broil and toast marshmallows for 30-60 seconds, until light brown. Watch carefully so it doesnt burn.

Mix frosting ingredients together, and frost when cupcakes are cooled.

Avocado Toast

Avocado Toast

Ingredients:

4 slices of wholemeal bread
1 ripe avocado mashed
1 tsp lemon juice
salt to taste
chili flakes and ground cumin seeds to sprinkle 


Directions:

Toast the bread, while that is cooking peel, stone and mash the avocado in a large bowl.
2) To the mashed avocado add the lemon juice and salt to taste and mix well. Spread the mixture on the toast and then sprinkle the ground cumin and chili flakesYou can then either place under the grill for a quick minute or two, or just eat as they are.