Old Fashioned Custard Pie


Custard pie, you don’t see it around much anymore; with it’s simple ingredients and a store bought pie crust, how much more easier can it get to make one?  How about bringing back this old-fashioned favorite by adding it to your recipe collection.  It’s rich and sweet, with it’s yummy custard beaming with flecks of vanilla bean; give my recipe a try.

Custard Pie, fresh out of the oven.....

1 frozen 9-inch deep dish Pie crust
2 1/2 cups Whole milk
1/4 cup unsalted Butter (4 tbsp.)
4 large Eggs
3/4 – 1 cup granulated Sugar, depending on your level of sweetness
2 tsp. Vanilla paste or extract
1/4 tsp. Salt

 

**This step is OPTIONAL!  Preheat your oven to 425 degrees.  Place your pie crust onto a baking sheet and “blind bake” it for about 8 – 10 minutes.  Remove and set aside to cool. Supposedly, “blind baking” the crust prior to adding the custard, will prevent it from becoming soggy.

I have baked this pie crust using the blind baking method and without blind baking and each time the pie came out just fine.

Preheat your oven to 400 degrees.  In a saucepan, add the milk and butter; allow the milk to reach scalded stage, but DO NOT allow to boil.  Remove from heat and stir to completely melt the butter.

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In a large bowl, add the 4 eggs and using a whisk, slightly beat.  Add the sugar, vanilla, and salt. Whisk well to combine.

 

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Slowly poor a little of the milk mixture into the eggs mixture, making sure to whisk as you go and incorporating them together before adding more of the hot milk.  DO NOT pour the entire milk/butter mixture in with the eggs or you will end up with streaks of egg in your custard!

 

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Place your pie crust onto a baking sheet and slowly pour the custard mixture into the pie shell.

 

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Carefully place into the oven and allow to bake for 45 – 55 minutes.  If you’re noticing that the pie is browning too quickly, place a piece of aluminum foil over the top to tent it.  Once the pie is done, remove from the oven.  Allow it to cool COMPLETELY on your counter top before placing it into the refrigerator.  This is an important step!

NOTE:  The pie will come out slightly jiggly, THIS IS NORMAL!  It will firm up as it cools.

 

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Tent your pie if it becomes brown too quickly!  (This picture was borrowed off the internet)

Tent your pie if it becomes brown too quickly! (This picture was borrowed off the internet)

EASY SPAMGHETTI


This has been a childhood favorite of mine and now of my family’s. Simple yet yummy,  It’s one of those dishes that you make to your taste.  I give you the ingredients and you make it to suit.  I hope you’ll give it a try.

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1 – 1  1/2 lb. pkg. thin Spaghetti noodles, cooked al dente
1 bottle tomato Ketchup, according to taste
1 can low sodium Spam
1 bunch green Onions, chopped thinly
2 Tbsp. fresh grated Ginger, optional
1/2 tsp. Salt, to taste
1/2 tsp. ground Black pepper
1/2 tsp. Accent seasoning, optional
3 tbsp. oil

Cook noodles according to package directions, but not overly done, drain and set aside.  Open the can of spam and slice into thin slivers, set aside.  In a huge wok or fry pan, saute the green onions and ginger in the oil for about minutes.  Add the spam and fry, stirring constantly to slightly brown.  Add the seasonings and continue to stir.

Add the cooked noodles and stir; dispersing spam evenly throughout.  Add the tomato ketchup, as much as you’d like; continuing to stir and to evenly coat the noodles.   Allow this to cook for about 5 – 8 minutes.  Serve immediately!!

 

FAVORITE PISTACHIO CAKE


Pistachio Cake, one of those recipes you remember as a kid growing up!  I’ve had this recipe since ever since and it’s been a long time favorite of mine.  An easy recipe to prepare with WOW responses!  Give this one a try and see how quickly it’ll become YOUR favorite as well.

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CAKE:
1 (18 1/4 oz.) pkg. White cake mix
1 (3.5 oz.) pkg. INSTANT Pistachio pudding mix
1 cup 7-Up soda or comparable
1 cup Vegetable oil
3 Eggs
About 4 – 6 drops Green food coloring, depending on your color preference, optional

PISTACHIO FROSTING:
1 1/2 cups COLD whole Milk
1 (3.5 oz.) pkg. INSTANT Pistachio pudding mix
1 (8 oz.) tub Cool whip topping, thawed
1/2 cup chopped Pistachios, for garnish, optional

Preheat oven to 350 degrees. Grease  a 13″ x 9″ baking pan.
In a mixing bowl, combine first five ingredients.  Beat  until smooth.

NOTE:  DO NOT follow the directions on the cake box or the pudding box – add them both DRY.

Pour into baking pan. Bake for 35 – 45 minutes OR until cake tests done.

While the cake is baking, prepare your frosting by combining the COLD milk and pudding mix together in a bowl.  Beat these ingredients until the pudding thickens.  You may need to place this into the refrigerator to set up a bit.  Once the pudding sets, add in the Cool whip topping and fold in until very well combined.  Place this into the refrigerator until the cake has completely cooled off before spreading it onto the cake.

Garnish with chopped Pistachios if you’d like.  SERVE and enjoy!

EASY PICKLED DAIGU (Daikon Radish)


Yellow daikon radish or Takuan, as known to many, is another favorite vegetable that the Chamorro people have learned to pickle and love to eat as a side dish.  Prepared in different ways, every household has their version on pickling this condiment.  Here is my easy way.

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1 pkg. Pickled Daikon radish (4 logs)
1/2 – 3/4 cup white Vinegar
2/3 cup Kimchee base
Pinch of Accent

VARIATION:  You can omit the Kimchee base and just use white vinegar and hot pepper flakes.

Let’s begin by rinsing each log thoroughly.  If the daikon is fairly thick, I usually slice the daikon in half lengthwise.  Slice the halves, into thin pieces.

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Place the sliced pieces into a bowl and set aside.  In another small bowl, combine the vinegar, kim chee base, and pinch of Accent.  Stir to combine well.

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Pour this mixture over the sliced daikon pieces.  Stir to combine well.  Allow the daikon to marinade in the sauce stirring often.  SERVE!  Store leftovers covered and in the refrigerator.

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Here are a few samples of the ingredients and their packaging.

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Sample of Kimchee base

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Sample of yellow daikon radish

 

SOYBEAN (MISO) TOCHI


I’m not sure what the history of this side dish is, but if you know Chamorros, especially ones from the island of Saipan, you would know that they LOVE to “tochi” or “dip” their foods into something with a little bit of heat, that takes the flavors and your taste buds, to the next level.  This tochi, does just that.  Not meant to be eaten on its own, but to be dolloped on the side and eaten with hot rice and meats of your choosing.

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1 tub (500 grams) Soybean or Miso paste (photo examples below)
8 – 10 slices Bacon, cut thinly
2 – 3 Japanese Eggplants, diced small
Asian long beans, cut small (however much you’d like)
8 – 10 fresh Garlic cloves, finely minced
4 stalks Green onions, sliced thinly
1 tsp. Accent
2 Tbsp. Don’ne Dinanche’, to taste  (substitute pepper flakes)
2 – 3 fresh Lemons, juiced
Vegetable oil
Crab Paste, optional
Coconut milk, optional

Begin by slicing the eggplant and green beans into small diced pieces.  Set aside, soaking them in a bowl of water until ready for them.

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I used Japanese eggplant picked from my garden…..

I used Asian long beans picked from my garden....

I used Asian long beans picked from my garden….

 

 

 

 

 

 

 

 

 

 

 

 

Slice the bacon thinly and fry in a deep pan.  Remove the bacon and set aside.

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Drain the vegetables in a colander.  Now using the bacon grease left in pan, fry the beans until most of it’s liquid has absorbed and slightly browned and tender.  Remove and set aside.  There should still be some grease left in the pan.

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Add the eggplant to fry until tender.  Add vegetable oil, if needed to keep from sticking.  Remove and set aside.

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Add a couple of tablespoons of vegetable oil to the pan, on MEDIUM heat, add the finely minced garlic, and stir.  Continue stirring as not the burn the garlic; once the garlic has softened, add the green onions. Continue stirring for a couple of minutes.

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Return the bacon and the vegetables back to the pan, and stir to combine well with the garlic and onions.  Add the Accent seasoning.

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Add your soybean or Miso paste.  Continue stirring on MEDIUM heat, making sure that there is enough grease/oil to keep the mixture from sticking to the pan.

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Add your don’ne dinanche or hot peppers of your choice and to your taste.  Stir to combine well.

NOTE:  If you are wanting to use the crab paste, I would add a few tablespoons at this stage, stir to combine well.  You could also split the tochi mixture in half and then add your crab paste and a few tablespoons of coconut milk as well.  Because my son doesn’t like seafood,  I did split my mixture in half and used the crab paste.  I didn’t use the coconut milk in either batch.

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Remove from heat and add your lemon juice.  Stir and combine well.  Your tochi is ready!!

NOTE:  Allow it to cool off completely before storing in covered containers.  Store this in the refrigerator and use it with every meal.  A little dollop goes a long way…..

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Various types of soybean paste and Miso paste.  The type I used has bits of soybeans in the mixture.

This is the brand I used, but the brown tub is the soybean paste I used to make this Tochi.

These are types of Korean soybean paste, I made this dish using the brown tub. Either will work….

Various Japanese Miso, any of these will work.

Various Japanese Miso, any of these will work.

 

 

 

 

 

 

 

 

 

 

 

 

 

EEZIE PEEZIE APPLE CAKE


APPLE CAKE, any way you slice it, is delicious!  I remembered using an easy recipe once, that required a box of angel food cake mix and a can of crushed pineapples, that’s it!  I thought, why not try this same technique with other fruit fillings as well?  Here are my results…..this is one of the easiest cakes I have ever made!  It’s definitely going to have a place in my most cherished recipes cookbook. Chuck full of apples with that hint of cinnamon, it screams FALL any way you slice it!  Perfect for the holidays and Fall weather, my favorite time of the year.  If you’re in a pinch and need to come up with a quick and tasty treat for the holidays, give this one a try…..

My brain is spinning, wanting to experiment with pumpkin filling now, Hmm?  Stay tuned!

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1 (16 oz.) pkg.  Angel Food cake mix
1 (21 oz.) can Apple Pie filling
1/2 tsp. ground Cinnamon
3 Tbsp. Water

 

 

 

 

Preheat the oven to 350 degrees.  Lightly spray a 9×13-inch baking dish, set this aside.  In a large bowl, pour the dry cake mix.  Add the ground Cinnamon and stir to combine well.

NOTE:  According to the cake mix package, it says not to grease the baking dish; I was concerned about the apple filling sticking to the pan, so I LIGHTLY sprayed mine with Baker’s Joy.  This is optional to you….

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Pour in the can of apple pie filling and the water.

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Using a rubber spatula, HAND-stir these ingredients together.  Do not use a mixer, otherwise you’ll end up breaking the chunky pieces of apple.

NOTE:  You can cut the apples before adding them to the mix, for better distribution throughout the cake.

Stir these ingredients all together until a thick batter forms.  Pour this into a lightly greased 9×13-inch baking pan.

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Spread the batter out on the baking pan, making sure the apples have been distributed evenly throughout.  Place into the preheated oven and bake for the required time listed on your package directions or until golden and cake tester comes out clean.

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EASY POT ROAST


POT ROAST, was a staple meal growing up and now has become a favorite for my family as well.  This recipe is so simple and full proof that you’re gonna laugh at how easy it is to prepare.  It has been my “go to” recipe for years.  With the help of a slow cooker or crock pot, it’s definitely going to become a handy recipe for those who work and don’t have time to make a home cooked meal.  Give this recipe a try and watch it become your “go to” recipe as well…..

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1 (4 – 4 1/2 lb.) Chuck roast
1 (26 oz. can) condensed Cream of Mushroom soup
1 envelope Lipton Onion soup
1/2 tsp. Salt, to taste
1 tsp. Pepper
2 tsp. Garlic powder
2 tsp. Onion powder
1 tsp. Accent
Vegetable Oil
Potatoes
Carrots
2 tbsp. Cornstarch
2 – 3 tbsp. Water

Season the roast lightly with salt, black pepper, garlic powder, onion powder, and Accent.

NOTE:  The seasonings ingredients listed will be used IN the gravy mix.  Season the meat to your liking.

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Heat the oil in a deep fry pan on Medium high heat.  Place the roast into the pan.  Brown each side evenly.

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While the roast is browning, prepare the gravy portion.  In a medium mixing bowl, combine the cream of mushroom soup, the Lipton onion soup, and the measured seasonings.  Stir to combine well.

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Pour some of the soup mix into the bottom of the crock pot basin.

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Place the browned roast onto the soup in the crock pot.  Pour the rest of the soup mixture over the top of the roast.

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Cover the crock pot and allow to cook on LOW heat for about 6 – 7 hours.

NOTE:  After cooking for about 3 – 4 hours, add in your vegetables, potatoes, carrots, celery; etc.  Stir to combine within the gravy.   I didn’t add any vegetables to this particular roast.

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After the roast is cooked and tender, remove it from the gravy.  Allow it to sit for about 10 minutes before slicing across the grain.

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Bring the temperature of the crock pot to HIGH.  Remove any excess fat from the gravy portion.  Make a slurry mix using the cornstarch and the water and stir to combine.  Using a whisk, pour this mixture into the gravy and stir to combine well, removing any lumps.  Taste the gravy and adjust the seasonings accordingly.

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Return the slices of roast back to the crock pot, and allow the gravy to thicken slightly.  SERVE!

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