My Cooking Channel

Coconut Cream Pie

1 cup of sugar
3 tablespoons of sifted all-purpose flour or cornstarch.
3 large egg yolks
2 cups of milk
1 cup of coconut to be cooked with filling
1 cup of toasted coconut to go on top of coconut pie after
whipping cream is put on top of coconut pie. Wait for crust and pie
filling to cool.
1. Put all ingredients in medium sauce pan and cook on low heat until filling becomes thick. However, make sure you are whisking ingredients constantly. Once pie shell has cooled, then you can add the coconut pie filling. See separate recipe for homemade pie dough or you can
use store bought pie dough. Either way, bake pie dough and allow it to cool before adding coconut pie filling, whipped cream topping, and toasted coconut.

Whipped Cream Topping for
Coconut Pie
1 cup of cold heavy cream
1 tablespoon of vanilla
1 tablespoon of sugar
Be sure that pie filling has cooled before adding whipped cream
topping. To make whipped cream topping to go on coconut pie before you add
toasted coconut to the top, put one cup of cold heavy cream in
a stand mixer with a whisk or you can use a hand mixer. Then add 1
tablespoon of sugar and one tablespoon of vanilla. Beat in mixer on medium
speed until stiff peaks form. Then put whipped cream on top of coconut pie.
Then sprinkle 1 cup of toasted coconut on top of pie. To toast coconut
spread coconut evenly on sheet pan and put in preheated 350 degree
oven for just a few minutes until coconut is lightly browned. I usually stir coconut
periodically while the coconut is in the oven to ensure even browning 

Smoked Gouda Biscuits

Bread flour sifted 10 ounces
Pastry flour sifted 10 ounces
(You can use all-purpose flour 5 ounces and cake flour
5 ounces if you don’t have pastry flour).
Salt .375 ounce
Sugar 1 ounce
Baking powder 1.25 ounce
Smoked gouda cheese or shredded cheddar cheese 6 ounces
Butter or shortening (regular)…cool 7 ounces
Milk 13 ounces
Cooking spray
1. Preheat oven to 400 degrees. Spray sheet pan
with cooking spray.
2. Scale all ingredients accurately.
3. Mix the dry ingredients in a bowl using the paddle attachment.
4. Be sure to add the cheese to the dry ingredients.
5. Then cut in the butter or shortening, using the
paddle attachment or the pastry knife attachment;
The butter or shortening pieces should be about the size
of a pea. If you prefer, cut in the fat (butter or shortening)
by hand using a pastry blender or your fingers.
continue until the mixture resembles a coarse
6. Add the milk to the dry ingredients. Mix just until
the ingredients are combined and a soft dough is formed.
Do not overmix or the biscuits will be tough.
7. Bring the dough to the table and place it on a floured
baking mat. Knead it lightly by pressing it out and folding
it in half. Rotate the dough 90 degrees between folds.
8. Repeat this procedure 6 to 10 times, or about 30 seconds.
The dough should be soft and slightly elastic but not sticky.
Over-kneading toughens the biscuits. The dough is now ready
to be made up and cut into shapes.
Make-up of biscuits
Follow these steps to produce biscuits from the biscuit dough.
1. Roll out the biscuit dough into a sheet about ½ inch thick
being careful to roll it evenly and to an uniform thickness.
Biscuits approximately double in height during baking.
2. Then cut into desired shapes. You can use the top of a glass
or metal rings to cut the biscuits into the desired shapes.
When using a round hand cutter, cut straight down. Do not
twist the cutter. Space the cuts as closely as possible, to minimize
scraps. Reworked scrap dough produces tougher biscuits. Cutting the
biscuits into squares or triangles with a pastry cutter knife
eliminates scraps that would have to be rerolled. Roller cutters
also eliminate or reduce scraps. If cutting with a knife, cut straight
down without dragging the knife.
3. Place the biscuits ½ inch apart on greased or paper lined baking
sheets. For straighter sides, place the biscuits upside down.
For softer biscuits without crusty sides, arrange the biscuits
so they touch each other; these must be broken apart after baking.
4. If desired, brush the tops with egg wash or milk to aid browning. Egg
wash is an egg mixed with a whisk.
5. Bake biscuits as soon as possible at 400 degrees farenheit for about 15 to 20 minutes.
6. Use a pastry brush to brush the butter or honey butter on top of the biscuits after the biscuits have been baked. 

Pumpkin Pecan Bread

Serving: Makes two loaves
Prep time: 20 minutes
Cook time: 45 minutes or more depending on your oven
and the pan was used.

2 cups of sifted all-purpose flour, spooned into measuring cups
½ tsp salt
1 tsp of baking soda
½ tsp of baking powder
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1 ½ sticks (3/4 cup) unsalted butter softened
2 cups of sugar
2 large eggs
One 15 ounce can of 100% pure pumpkin (Libby’s brand)
1 cup of chopped pecans

1. Preheat the oven to 325 degrees fahrenheit
and set the oven rack in the middle position.
Generously grease two 8 x 4-inch loaf pans
with baking spray that has flour in it such as
Pam with flour or Baker’s Joy.
2. In a medium bowl, combine the sifted flour,
salt, baking soda,
baking powder, cinnamon and nutmeg. Whisk
until well combined 30 seconds; set aside.
3. In a large bowl of an electric mixer or stand mixer,
beat the butter and sugar on medium speed using the whisk attachment
until just blended. Add the eggs one at a time, beating well after each addition.
Continue beating until very light and fluffy for a few minutes. Beat in the pumpkin.
The mixture might look grainy and curled at one point, but that’s ok.
4. Add the flour mixture and mix on low speed until combined.

5. Then fold in 1 cup of chopped pecans.
6. Pour the batter into the prepared pans, dividing evenly, and bake
50 minutes or until a cake tester or toothpick is inserted into the
center comes out clean. The exact time depends on your oven
and the type of loaf pan you’re using so you will have to adjust
the baking time according to your oven. Let the loaves cool
in the pans for about ten minutes. Then use knife to go around
edge of the pan. Then turn loaf pan upside down on a wire rack
to cool completely.
7. Fresh out of the oven, the loaves have a deliciously crisp crust.
If they last beyond a day, you can toast individual slices to get
that same fresh baked effect.
8. Freezer-friendly instructions: The pumpkin bread can be frozen
up to 3 months. After the loaves have completely cooled, wrap
the loaves securely in aluminum foil, freezer wrap, or place the
loaves in a freezer bag. Thaw overnight in the refrigerator
before serving. 

Glazed Carrots

1. Baby Carrots 1 pound
2. Water 1 cup
3. Butter unsalted 1 ½ tablespoons
4. Maple syrup or honey ¼ cup
5. Light brown sugar 2 tablespoons tightly packed
6. Salt 1/4 teaspoon
7. Pepper 1/4 teaspoon
8. Montreal steak seasoning 1 tablespoon
9. Parsley 1 tablespoon
10. Chopped toasted pecans 2 tablespoons
11. Orange juice or lemon juice 2 teaspoons
1. Place medium sauce pan with steamer basket and lid on stove filled with 2 inches of water.
2. Simmer the carrots on medium high heat until the carrots are tender with a fork about 20 minutes. Then drain the water from the saucepan and remove steamer basket.
3. Using the sauce pan, reduce the heat to medium low. Add the carrots back to the saucepan along with the unsalted butter, maple syrup or honey, light brown sugar, salt, pepper, and montreal steak seasoning. Cook glaze for 10 minutes, and then the last 5 minutes remove the lid in order for the glaze to thicken. Cook until glaze coats the carrots.
4. Sprinkle chopped pecans on top. You can toast the pecans in the
oven at 350 degrees a couple of minutes if you want the pecans toasted which really
brings out the flavor.
5. You may add a squeeze of orange juice or lemon (optional).
6. Garnish the carrots with chopped parsley. 

Chicken Piccata

Four chicken breasts 4 to 6 ounces each
All-purpose flour to dredge (coat) chicken ½ cup
Onion powder 1 tsp
Garlic powder 1 tsp
Salt ¼ teasppon
Pepper ¼ teaspoon
Italian Seasoning 1 tablespoon
Mesquite marinade in a bag
Vegetable oil 1 tablespoon
Artichokes, sliced ½ cup
Capers 1 tablespoon
Asparagus, sliced ½ cup
Tomatoes, diced in half ½ cup
White wine ½ cup
Garlic butter 2 tablespoons
Lemon juice 2 tablespoons
Parmesan cheese ½ cup

Angel hair pasta 2 cups
Buerre blanc sauce for chicken picata (See separate recipe)
Parsley chopped for garnish

1. Put saran wrap on top and bottom of chicken and then use a meat tenderizer mallet to tenderize the chicken.
2. Then put the chicken in a bag of mesquite marinade for at least an hour.
3. Lightly dredge the chicken in flour that has the garlic powder, the onion powder, and the italian seasonings.
4. At this time, you can put 2 cups of water in a sauce pan with salt, and when the water boils, add 2 cups of angel hair pasta. Boil the pasta for 12 to 15 minutes. Then use a colander to drain most of the water off of the pasta.
5. Place one tablespoon of garlic butter and 1 tablespoon of vegetable oil in a pan in order to cover the bottom of a large skillet on medium high heat. Once butter and oil are hot, place the chicken breasts in the pan and lightly brown each side of the chicken, about 2-3 minutes per side.
6. When the chicken is flipped for the first time, add all vegetables…artichokes, asparagus, and tomatoes including the capers. The chicken is properly cooked once it reaches an internal temperature of 145 degrees farenheit. Use a meat thermometer to sure chicken is properly cooked.
7. It’s best to make the beurre blanc sauce after the chicken has been browned on both sides. It must be kept warm or the sauce will break.
8. When chicken and vegetables are finished cooking, de-glaze the skillet with wine and 2nd tablespoon of garlic butter. Deglazing means allowing about 70-80 percent of the liquid to evaporate which enhances the flavor profile of the chicken picata.
9. Allow the chicken piccata to sit for 1-2 minutes before adding the buerre blanc sauce. (See separate recipe for beurre blanc “French Butter” sauce). Pour 2 oz. of buerre blanc in the pan and toss until all of the ingredients are coated. If anything looks dry, add more buerre blanc sauce.
10. On a plate, make a nest of about 1/3 vegetables next to the pre-made angel hair pasta and add the chicken breasts. Pour the remaining ingredients over the chicken.
Add 1/2 ounce buerre blanc on top of the pasta and sprinkle with parmesan cheese.
Garnish entire dish with freshly chopped parsley. 

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