Impossible Coconut Macaroon Pie
When I was a kid the Philpott’s bread man used to come door to door. My favourite thing to buy were the coconut macaroon cookies. They still are. This recipe combines the memorable flavour with a simple to make pie.
½ cup Bisquick
¾ cup sugar
2 cups milk
1 cup shredded coconut
1 teaspoon vanilla
1 T butter
Mix all of the ingredients together in a bowl. Pour into a buttered square Pyrex dish.
Bake at 400 degrees for 25 to 30 minutes until it is golden on the top.
Mix the following ingredients. To me it’s more like dessert…LOL
- 2 cans of drained mandarin oranges or fresh if available
- 1 can pineapple chunks or fresh
- 2 cups miniature marshmallows
- 1 cup coconut…consider toasting!
- 1 cup sour cream
- red Maraschino cherries
MIXED FRUIT CRISP
This crisp is just Larry’s version of an old-fashioned apple crisp. Be creative, and adventurous!
Servings: about 8 – 10 medium size
You will need 1 oven proof casserole, with lid or use foil to cover.
(He used our French white corning approx. 11” x 8.5” x 3”. It was the perfect size for this quantity.)
Grease with shortening or a bit of coconut oil.
Set oven at 350 F.
1.5 cups pear: peeled and cubed ½ ‘’ size
1.5 cups fresh figs: cut in 1/8ths
1 cup mango: cubed ½” size
1/3 cup white sugar
1/3 cup flour
4 Tbs fresh grated ginger
1 lemon: zest the lemon and squeeze the juice of ½ lemon into the fruit mixture, cut the other half into small segments, skin removed
1 cup of toasted slivered almonds
Amaretto for drizzling lightly over the almonds (optional)
½ cup of flour
2/3 cup rolled oats: large flakes, not quick cooking
1 cup of toasted coconut
I cup brown sugar
1/3 cup of softened butter
1 tsp salt
¼ cup of coconut oil (or use ½ cup of butter instead of 1/3 cup)
The remainder of the lemon zest
Coconut liqueur (not coconut rum) for drizzling over the topping
Honey for drizzling over the topping
Toast the almonds and the coconut separately and put them aside to be added in later.
Whisk flour, ginger, lemon zest and sugar together. Mix fruit together, adding in lemon juice, then sprinkle the flour mixture over the fruit and and mix well to coat all fruit. Place mixture in the greased casserole. Cover the mixture with the toasted almonds and drizzle with Amaretto.
Combine the dry topping ingredients, flour, oats, coconut, sugar, salt and lemon zest. Add the coconut oil and butter. Mix well and press on to fruit and almond mixture. Drizzle with the coconut liqueur if desired.
Put in oven with lid on and set timer for 30 minutes. Remove lid after 15 minutes to allow top to become “crisp”. Reset timer for 20 minutes. Check after 10 min. to see if topping is becoming brown. If you see the topping becoming too brown, replace the lid. Total cook time should be between 30 and 45 minutes.
Best served with a scoop of coconut ice cream or French vanilla if you cannot find coconut.
|Coconut Chicken Stew – Food and Drink Magazine
BY EMILY RICHARDS
|1 lb (500 g) boneless skinless chicken breasts or thighs
½ tsp (2 mL) ground cumin
½ tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1-inch (2.5-cm) pieces*
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmine rice*
Lime wedgesShredded coconut
*If you don’t have lemongrass, just had some orange and/or lemon juice to the rice when cooking to get the citrus flavour.
1. Chop chicken into bite-size pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes.
2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.
3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.
4. Serve each bowl with basmati rice and lime wedge and some shredded coconut.