New Year, New Home, New Name!

All settled into my new home in the mountains.  It is quiet and peaceful, has a lovely view of the lake, and does get a good sampling of winter weather as you can see--though much of the snow melted the next two days.

                                   

I had such fun baking for the holidays in my new kitchen.  My yearly Christmas cookies included:

Cream Cheese Holly Wreaths,

Snowballs,

and Sugar Cut-out Cookies. 

In addition, and especially for my son, I made a Coconut Custard Pie. 

As gifts to family and friends, I gave a great wine from the Central Coast called Cupcake; each was appropriately attired in a crocheted hat and scarf.  (They were easy and such fun to make while watching TV at night.)

                                       

Since my kitchen doesn't have a smooth surface for dough and fondant work, I purchased a Powell Butcher Block Kitchen Island from AllKitchenCarts.com: http://www.allkitchencarts.com/Powell-Furniture-502-416-PW3625.html?cv  When I need it, I pull it over near the counters.  

When it is not in use, I keep it to the side under a window, where my fabulous three-tier fake cake from my Cake Crumbs class is displayed. 

As for my baking experience up here at about 5500 feet, there is clearly a difference.  Not only does it take longer for water to boil at high altitudes, but it takes custard signifcantly longer to set!  My pie ordinarily bakes in 40-45 minutes.  This one took well over an hour--close to an hour and fifteen minutes.  I had to cover the crust with foil as it was browning well before the custard was done.  My cookies also took a few minutes longer and had to be watched very closely.

Since the holidays are well past us...Thank God?...I will leave recipes for holiday cookies until next year.  But a must-have recipe is my delicious and easy Coconut Custard Pie.

                                 

I leave the pie crust to you.  If you think it will be eaten quickly, go with all butter, but if you think it may take a couple of days to be eaten entirely, then use half butter, half shortening.  Shortening keeps the crust flaky longer.  You might pick up an organic brand of shortening from Whole Foods if you want to feel better about using shortening!  Or you can use a frozen Marie Calendars pie crust.

Coconut Custard Filling

I am going to give you two different sets of measurements.  One for a normal pie pan and one for a larger pie dish like the one my daughter got me from Williams Sonoma (shown above).  It holds more filling.

Mix together in a bowl:

      

• 4 or 6 beaten eggs
• 1/2 or 3/4 cup sugar
• 1/2  or 3/4 t salt
• 1/2 or 3/4 t vanilla 

Heat 2 1/2 or 3 3/4 cups of milk in a saucepan until hot but not boiling.

Stir hot milk slowly, a small amount at a time, into the egg mixture, stirring constantly until well blended.

Pour into crust.  Do not over-fill--leave room for coconut.

Sprinkle into the custard 1/2 to 1 cup of Baker's Angel Flake Coconut. Top with a subtle dusting of ground Nutmeg

 Bake at 350 F for 35-40 minutes until knife in center comes out clean. Or if you live at higher altitudes, cover crust edges with foil and bake longer--60 plus minutes.  Check frequently by inserting knife in center until clean.  (If custard is watery and jiggling around when pie is moved, it is not done. Be patient; it will set.) 

To all, I wish you a happy and healthy new year, and if your plan for the year involves exercise and better eating habits, just be sure to allow yourself a few yummy baked goods!  You deserve it.