Coconut Tarts

Coconut tarts are sweet and creamy.  Filled with coconut and coconut milk goodness they’re sure to be a hit with your guests.

Pastry

5 cups flour

coconut tarts1 tbsp brown sugar

pinch salt

1 tsp baking powder

1 lb vegetable shortening

1 egg

2 tbsp cider vinegar

Cold water

DIRECTIONS

Mix first 5 ingredients together crumbly.

Mix egg, vinegar and enough water to make 3/4 cup liquid.  Mix into dry ingredients.  If the mixture is too dry add water a tbsp at a time until the pastry comes together.  refrigerate for an hour.

Roll out pastry thin and cut into rounds.  Place rounds in muffin tins and bake at 375 degrees Fahrenheit for about 20 minutes.   Cool thoroughly.

Coconut filling

1/4 cup cashew milk

1/4 cup cornstarch

1 can coconut milk

1/3 cup sugar

pinch salt

1 tsp vanilla

DIRECTIONS

Mix sugar, coconut milk,  sugar and salt into a pan.  Bring to a boil and then reduce to medium heat.  Dissolve cornstarch in cashew milk.  Slowly incorporate mixture into pan.   Continue boiling until thick while whisking.  Add vanilla and scoop into baked pastry.

Raspberry Muffins

2 1/3 cups flour

2 tsp baking powder

raspberry-muffin
Raspberry Muffins

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

3/4 cup coconut palm sugar

Mix dry ingredients together in a large bowl.

1 egg

1 1/4 cups almond milk

1/4 cup vanilla Greek yoghurt

1/4 cup olive oil

frozen raspberries

Mix together dry and wet ingredients until just incorporated.  Spoon into greased muffin pans.

Topping

1/2 cup oatmeal

1/2 cup coconut palm sugar

1 tsp cinnamon

2 tbsp + melted butter.

Mix and spread over base mixture.  If crumble is too dry add a little more butter a bit at a time until desired consistency is reached,

Bake at 375 degrees Fahrenheit for 30 minutes or until the top of the muffin is firm to the touch.

 

Lemon Bars

2 cups flour

lemon-bars
Lemon Bars

1/2 cup icing sugar

1/2 tsp salt

1 cup butter

Mix and place in bottom of buttered 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes.  Let stand at room temperature for 5 minutes.

3 large beaten eggs

2 cups sugar

1/2 cup lemon juice

1/4 cup flour

1/2 tsp baking powder

Prepare filling and pour over base.  Return to the oven and bake at 350 degrees for 25 minutes.  sprinkle with icing sugar and cool.

Chili Sauce

12 large tomatoes ( or large tomatoes and cherry tomatoes)

2 large shallots chopped fine

chili-sauce
CHILI Sauce

1/2 cup cider vinegar

2 cups sugar

1 tsp black pepper

1 tsp salt

1 tsp cinnamon

Boil ingredients until thick and place in hot jars with snap lids to seal.    When open store in refrigerator.

Note:  After storing chili sauce make sure that the seal is tight.  If there is no seal do not eat the chili sauce as it may have gone bad.

Cheese Herb bread

1 cup milk

1/3 cup sugar

1 tsp salt

cheese-herb-bread
Cheese Herb Bread

1/2 cup shortening

2 tsp sugar

1/2 cup warm water

2 packages yeast

2 beaten eggs

5 to 5 1/2 cups flour

sharp cheddar

goat cheese

Rosemary, chives and parsely

Heat and scald the milk.  Add sugar, salt, shortening, and scalded milk together.  Stir until shortening is melted.  Cool to lukewarm

Dissolve 2 tsp sugar in warm water and sprinkle yeast on top  Let stand for 10 minutes then stir.

Add to lukewarm milk mixture and stir in eggs.  add 3 cups of flour and blend until smooth.  Gradually add the remaining flour until incorporated.  Do not overmix

Turn dough onto a lightly floured board and kneed for seven minutes until the dough is smooth.  Put in a lightly greased bowl.  Grease top and coer with a clean towel to let rise.  Rise in warm place until double in size.  This usually takes one to one and a half hours.

Punch down risen dough and divide into 3 equal portions.  Form into balls, cover and let rest for 10 minutes.

Turn the first amount of dough onto a lightly floured board.  Roll into a rectangle.  Sprinkle with diced herbs, cheddar and goat cheese.  Repeat for the next two rectangles and then stack evenly on top of each other.  Roll the dough into the shape of a loaf and pinch ends together.  Turn into a greased loaf pan.

Bake in 400 degree oven for 45 to 60 minutes until done.

 

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Peach Maple Crisp

1/2 cup maple syrup

2 tbsp flour

1 tsp ground cinnamon

1 bag of thawed frozen peaches

Mix together cinnamon  and flour.   Add maple syrup to coat peaches and then incorporate flour and cinnamon.  Put peach mixture in 8×8 glass pan.

1 1/3 cups flour

peach-maple-crisp
Peach Maple Crisp

1 1/2 cups rolled oats

3 tbsp maple syrup

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup of sunflower or canola oil

1/2 cup cashew milk

Combine flour, oats, baking powder and salt.  In another bowl combine wet ingredients.  Incorporate wet ingredients into dry ingredients just until mixed.  Spoon over peach base and drizzle with honey.

Bake in 375 degree oven for 45 minutes or until a toothpick comes out clean from the batter.