Monday, November 30, 2015

Sugar-Free and Simply Delicious

Coconut Cream Pie
 
 
PASTRY CRUST:
2 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) vegetable shortening
¼ c. ice water   
COCONUT CREAM FILLING:
3/4 c. granulated sugar substitute*
¼  c. cornstarch
1 ½ c. cold milk
1 c. half-and-half
1 large egg plus 1 large egg yolk
2 tsp. coconut extract
½ tsp. vanilla extract
½ c. sugar-free coconut, shredded
1(8 oz.) tub sugar-free frozen topping, thawed
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
 COCONUT:
½ c. sugar-free coconut, shredded
2 T. granulate sugar substitute*
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
    
Directions:
          Pastry: Preheat oven to 450°. In a medium bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each until the dough holds together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Use fork to pick crust sides and bottom. Bake for 20 minutes or until brown. Cool completely. Set aside one crust for another use. Makes 2 (9-inch) pie crusts.
Coconut Cream Filling: In a medium saucepan; combine the sugar substitute and cornstarch. Stir in the milk and half-and-half; whisk until cornstarch completely dissolves. Add beaten eggs and whisk. Bring mixture to a low simmer over medium heat; stirring constantly. As the mixture starts to thicken, remove from heat briefly, and stir thoroughly, including corners, to discourage lumps. Return to heat, simmer, and stir of 1 to 2 minutes. Pudding should be thick and smooth. Stir in extracts and coconut and take from the heat. Cover with plastic wrap; gently press wrap on top of pudding.  Cool completely. Remove plastic wrap from filing. Pour into 1 (9-inch) pie crust. Top with whipped topping, to cover pie. Set aside remaining whipped topping for another use. Sprinkle topping with toasted coconut. Refrigerate for several hours. Yield: 6 servings.
Toasted Coconut: Preheat oven to 350°. Combine coconut and sugar in a small bowl. Spread on an ungreased cookie sheet and toast until golden brown. Cool completely.

Thursday, October 22, 2015

Simply Sugar-Free and Delicious


Sugar-Free Chocolate Peanut Butter Cake
 
 
 
1 (16 oz.) sugar-free chocolate cake mix
1 ¼ c. water
3 eggs
1/3 c. canola oil
2/3 c. all-natural creamy peanut butter, warmed divided*
1 c. unwrapped sugar-free mini peanut butter cups, cut in fourths
Sugar-free vanilla ice-cream, optional
*Microwave peanut butter on LOW about 2 minutes or until pourable.

     Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Combine cake mix, water, eggs, oil and 1/3 cup peanut butter in large bowl; beat 1 to 2 minutes or until well blended. Spread batter in prepared pan. Drizzle with remaining 1/3 cup peanut butter; sprinkle with peanut butter cups. Bake 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool least 15 minutes before serving. Top with a scoop of vanilla ice-cream. Yield: 12 to 16 servings.

Wednesday, September 9, 2015

Yummy Treats


These YUMMY little treats are impossible to resist!!!

Mini Cherry Cheese Cakes

 
18 vanilla wafers
2 (8 oz.) packages cream cheese, softened  
2 eggs
3/4 c. sugar
1 T. lemon juice
1tsp. vanilla
1 (20 oz.) can cherry pie filling.

     Preheat oven to 350°. Line 18 muffin cups with foil liners. Place a vanilla wafer in each cup. In a medium bowl, mix cream cheese, eggs, sugar, lemon juice, and vanilla until smooth. Pour mixture over wafers; filling each cup ¾ full. Bake for 25 to 30 minutes or until batter is firm. Cool and top with cherry pie filling. Refrigerate 2 hours before serving. Yield: 15 to 18 mini cheese cakes.   

Monday, June 8, 2015

Everything Tastes Better With Bacon!


Cheesy-Bacon Wrapped Taters
 

Ingredients:
20 tater tots (thawed to room temperature)
1 c. sharp Cheddar cheese, shredded
Hot sauce
20 slices precooked bacon
½ c. brown sugar

Directions:
Preheat oven to 375°. Line a cookie sheet with foil. Sprinkle a slice of bacon with shredded cheese. Place a tater tot on the bacon strip. Dash with hot sauce and wrap in the bacon. Secure with toothpick, and then roll in brown sugar. Place on baking sheet and repeat with remaining tots. Bake about 15 minutes; flipping halfway through so the bacon cooks evenly. Serve warm.

Sunday, April 12, 2015

Simply Sugar Free and Delicious


Sugar Free Blackberry Cobbler

 

PIE FILLING:
6 to 8 c. fresh or frozen blackberries
2 T. flour
1 ½ c. granulated Splenda no calorie sweetener, adjusted accordingly to sweetness of blackberries
2 T. cold unsalted butter, cut into small squares
1 egg yolk
1 T. heavy or whipping cream
Additional sugar for topping crust (coarse sugar is a nice option) 

CRUST:
4 c. all-purpose flour
1 tsp. salt
2 c. (2 sticks) vegetable shortening
½ c. ice water

      Filling: Preheat oven to 400°F. Place blackberries in a large-sized bowl. (If berries are frozen, do not thaw.) Add 1 cup sugar and mix. Sift 1 tablespoon flour over bottom of a 9x13-inch crust lined baking dish. Pour berry mixture over floured crust. Sprinkle remaining sugar over berries. Sift 1 tablespoon flour over top. Dot filling with little squares of cold butter.  Top pie with second crust and crimp edges.
     Whisk egg yolk and cream together in a small-sized bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits in the crust. In several place, poke holes in the crust with a fork. Bake for 20 minutes. Cover edges with strips of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool and serve with a scoop of sugar free vanilla ice.

     Crust: In a medium-sized bowl, mix together 2 cups flour and ½ teaspoon salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle ¼ cup water over the dough, a tablespoon at a time, mixing quickly with a fork after each. Mix until dough holds together and forms a ball. Place ball on floured non- stick pastry mat. Pat dough into a rectangle shape. Roll until it forms a rectangle about 1/8-inch thick and 2-inches wider than baking dish. Line baking dish with crust. (If crust tears, just patch the spot with any extra dough.) Repeat directions to make the top crust. Makes 2 large crusts for a 9x13-inch cobbler.

Wednesday, April 1, 2015

Our Newest Cookbook

  Garden Fresh Recipes

     There is simply nothing like fresh fruits and vegetables. Whether you grow your own or make regular visits to the local farmers’ market, you will enjoy the delicious tastes and healthy benefits of fresh foods. The challenge is cooking the bountiful harvest in ways that will keep family and friends begging for more.  
     Garden Fresh Recipes includes over 400 recipes with easy ways to enjoy the healthy benefits and yummy flavor of fresh fruits and vegetables. The two sisters, Kathy Brown and Schyrlet Cameron, offer their favorite recipes for dishes from A to Z: asparagus to zucchini. In addition to detailed step-by-step instructions, all the recipes have one other important quality in common - they are guaranteed to make your family smile, sigh, and beg for more. Whether it is hearty “Country Style Potato Chowder” for the family or “Dutch Oven Carmel Apple Pie” for a special occasion, these recipes will soon become your family’s favorites.

Warm Weather Brings Garden Fever

Garden Memoires
     It's spring planting time, and Kathy and I are infected with “garden fever.” The dog-eared seed catalogs have been tossed, and the cobwebs have been dusted from our rakes and hoes. We are itching to get our hands dirty.The source of this passion can be traced to our Grandma Flood.
     Grandma was always busy in the kitchen. When our family would drop by to visit, we would usually find her at the stove with an apron snugly tied around her waist. Everything she cooked was either raised or grown on the farm.
     Every year, Grandma planted a good-sized garden in her backyard. The garden was a place of family pride, and Grandma was particular about how it looked. The rows were straight and the seeds were carefully sown. This was serious business. These crops were not only for fresh produce during the summer, but also to be canned and stored in the root cellar for the winter months.
     We loved to sit on the front porch in the evening with Grandma drinking sweet tea from pint jars and snapping beans. When the bushel basket was emptied of beans we were allowed to take a salt shaker and visit the tomato patch. Picking a warm red tomato and eating it in the garden was wonderful. A tomato never tasted better.
     Grandma has been gone many years now, but the memoires she made gardening with two small girls will last a life time.  garden is an emotional, at times painful, experience. My grandma has been gone seven years. So are the rose plants and jasmine
 
 
 
    

Saturday, March 7, 2015

Devilishly Delicious and Sugar Free!

Sugar Free Heaven in a Bowl


When my husband, Rick, was diagnosed with type 2 diabetes, we started paying more attention to portion control and healthier meals. At first, I bought every diabetic cookbook I could find to support our new way of eating. I soon realized, with a few tweaks and a little creatively, I could adapt many of my own recipes without sacrificing the great taste. What follows is my version of the popular Heaven in Bowl recipe. It is rich, devilishly delicious, and sugar free! 



Ingredients
1 sugar free fudge brownie mix  
2 (13 oz) packages sugar free miniature peanut butter cups
4 c. 2% milk
2 large (5.1 oz) boxes sugar free instant vanilla pudding mix
1 c. creamy all natural peanut butter (several brands of peanut butter that have no sugar added and are labeled as all natural) 
4 tsp vanilla extract
2 1/2 (8 oz) cartons frozen whipped topping, thawed

Instructions
     Prepare brownie mix according to package directions. Make sure not to over bake the brownies. Cool on a wire rack; cut into 1/2-inch pieces.  Cut 1 ½ bags of peanut butter cups in fourths. Cut remaining cups in half; set aside for garnish.  In a large-sized bowl, whisk milk and pudding mixes for 2 minutes. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a very large-sized bowl. Top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layer suing reaming brownies, cups, and pudding mixture. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.


Saturday, February 28, 2015

Grandma’s Flaky Crust Fresh Peach Pie


PIE FILLING:
3 c. sliced fresh or frozen peaches
2 T. flour
1 ½ c. sugar, adjusted accordingly to sweetness of peaches
1 T. lemon juice
2 T. cold unsalted butter, cut into small squares
1 egg yolk
1 T. heavy or whipping cream
Additional sugar for topping crust (coarse sugar is a nice option)

CRUST:
2 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) vegetable shortening
¼ c. ice water

     Filling: Preheat oven to 400°F. Place peaches in a large-sized bowl. Add lemon juice and toss. Sift flour into a small-sized bowl. Add sugar and mix. Sprinkle mixture over peaches. Spoon peach mixture into a 9-inch crust lined pie plate. Dot filling with little squares of cold butter.  Top pie with second pie crust and crimp edges.
     Whisk egg yolk and cream together in a small bowl. Use a pastry brush to brush egg wash over the top crust. Sprinkle with 1 tablespoon of sugar (optional). Cut 3 to 4 slits in top of pie. Bake for 20 minutes. Cover edges with piece of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool 25 minutes before serving.

     Crust: In a bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each. Add only enough water for the dough to hold together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Makes 2 (9-inch) pie crusts.

Monday, February 23, 2015

Family Recipes

Kathy and I are sisters. Our love of cooking prompted us to compile our best family recipes into cookbooks to share with others. We hope you will enjoy the stories, find the tips helpful, and try out some of the recipes you find on these pages. We encourage you to become a follower of our blog. We are interested in your opinions of our posts and welcome comments. Please share posts you like on facebook. 

Red Rooster Cookbooks




Recipes from the Farm is a great collection of our favorite farm recipes, such as “Fresh Peach Pie” and new discoveries, such as “Cheeseburger Casserole.” (over 450 recipes)




All-American Favorites is filled with recipes you’ll bookmark, share, and make your own: “American Burgers” for a summer lunch, “Chicken Pot Pie” for the family, or” Upside-Down Blackberry Cake” for a special occasions. (450 recipes)



Wet, Wild & Woodsy is a wild game cookbook offering a complete collection of recipes that are easy to prepare and taste great such as “Venison-Style Meatballs,” “Squirrel Sliders,” and “Grilled Catfish Tacos”. (450 recipes)






Household Helpful Hints is loaded with shortcuts, practical advice, ingenious ideas, how-to information, and hundreds of great ideas all designed to save time and trouble.





Garden Fresh Recipes is packed with over 400 recipes with easy ways to enjoy the healthy benefits and delicious taste of fresh foods. (450 recipes)

Making Memories

     Reminiscing about the good ole days spent with Grandma Flood brings a smile and a warm “fuzzy” feeling. Many fond childhood memories were made on that eighty acre farm near Highlandville, Missouri. A time when water was drawn from a cistern, the garden was tilled with a horse-drawn plow, and fruits and vegetables were stored for winter months in a root cellar.
     Kathy and I especially looked forward to helping Grandma in the kitchen. It was a magical place for two young girls who couldn't wait to help Grandma make a hearty meal. We felt very important whether cracking an egg, punching down dough, or peeling carrots.
     But first things first; we had to get our aprons! We stood holding the strings out to our sides and waited as Grandma cinched them on. Grandma had aprons of every size and type—long ones, medium ones, short ones, ones for everyday wear and ones for Sunday best and company; a complete apron wardrobe! The principal use of Grandma's apron was to protect the dress underneath. Since she only had a few, it was easier to wash aprons than dresses, and they used less material. Not only that, it served as a potholder for removing hot pans from the oven.
     Back then, Grandma’s house didn't have electricity or modern heating. Food was cooked with a cast iron wood-burning stove. Over five feet high and almost three and a half feet wide, it was the centerpiece of the kitchen. The stove had an oven, a warming oven, a solid copper water reservoir with a tap, firebox, and a large cook top surface with six lids. We learned to cook on this stove, as did our mother and aunts before us.