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M'ohms wrote:Thanks! Your recipe sounds yummy and I'm going to try it this week!

It really is good and one way to make sure I eat my fruit!

The "Goya" brand makes cream of coconut also.

Fun thread...

I make the best reservations! If you want my recipe, just ask.

This is a fun thread and a welcome relief to some of the other threads.

Here's one of mine that has been a frequent request at my church:

Fluff

1 can Comstock Pie Filling (I like Cherry or Strawberry best)
1 can Pet Sweetened Condensed Milk
1-12 oz. tub Cool Whip
1 large can Crushed Pineapple (drained)
1 cup chopped pecans

Mix all ingredients together and refrigerate for several hours before serving.

(This can be served as a salad or dessert. No sweating in a hot kitchen from cooking either, great for summer!)

Edited to correct the Sweetened Condensed Milk in recipe, thanks Chunky Frog!

Evaporated milk? Not Sweetened Condensed milk?
Just checking. The SCM is used so often, but it is so sweet.
I wonder how that would work with heavy whipping cream.
It sounds so yummy!

Sorry, I meant Sweetened Eondensed Milk. Thanks for your eagle-eye, er...froggy-eye!

chunkyfrog wrote:Evaporated milk? Not Sweetened Condensed milk?
Just checking. The SCM is used so often, but it is so sweet.
I wonder how that would work with heavy whipping cream.
It sounds so yummy!

Yes, evaporated because there is already enough sugar in the pie filling and pineapple. Yes, you could add cream instead, but the calories go pretty sky high. My suggestion is to whip heavy cream first, measure out a cup and then fold it into everything. Add a little more whipped if needed. I used to love this stuff but with diabetes, I have to pick my battles and I'd rather battle pie.

Saucy Peach-Apricot Chicken

1/3 pkg. Rice Noodles
2-3 Chicken Thighs, diced
3 Green Onions, diced
1 med Yellow Squash, julienned
1 cp. Bean Sprouts

2½ Tbsp. Saucy Susan Peach Apricot Sauce
2 Tbsp. Apricot preserves
1 pkg. Herbox Chicken Bouillon
1 cup Water
Oil

In a 3-quart container, soak the rice noodles for 15 to 20 minutes.

Dice the chicken into ¾-inch pieces. Slice the onions. Julienne the squash into ¼-inch strips about 2 inches long. Place oil in skillet and heat over medium heat.

Add chicken and stir until the pieces are no longer pink.
Add vegetables and stir until they begin to soften.
Drain the rice noodles and add with the sprouts.
Mix the chicken bouillon and water and add to the skillet mixing well.
Reduce heat to low, cover, and let simmer for about 15 minutes.
Mix the peach-apricot sauce with the apricot preserves.
Add to the mixture, stir in, and let simmer for another 3 – 4 minutes.
Serves two.

I like to mash up nearly thawed strawberries with heavy whipping cream and stevia sweetener to taste,
then glop it onto freshly toasted (or made) waffles. There are never any leftovers.

SewTired wrote:

chunkyfrog wrote:Evaporated milk? Not Sweetened Condensed milk?
Just checking. The SCM is used so often, but it is so sweet.
I wonder how that would work with heavy whipping cream.
It sounds so yummy!

Yes, evaporated because there is already enough sugar in the pie filling and pineapple. Yes, you could add cream instead, but the calories go pretty sky high. My suggestion is to whip heavy cream first, measure out a cup and then fold it into everything. Add a little more whipped if needed. I used to love this stuff but with diabetes, I have to pick my battles and I'd rather battle pie.

Experimenting with the whipping cream sounds like a good idea. If you are not planning to eat it all at once though, the whipping cream could break down.

chunkyfrog wrote:I like to mash up nearly thawed strawberries with heavy whipping cream and stevia sweetener to taste,
then glop it onto freshly toasted (or made) waffles. There are never any leftovers.

This made me think of the old Kay's, where my kids would get chocolate chip pancakes and I'd have the strawberries & whipped cream crepes on Sunday mornings. And where Terms of Endearment was filmed. Fun memories of Lincoln.

Hey...anyone have a source for how to make crepes along with an easy recipe?
I want to learn how to do them because I want to do the strawberry thing (I picked a bunch of strawberries and froze them this year).
I might need a different pan/pot/skillet too...any ideas on what would work?

Well it's pesto season, so my mix is 2 big handfuls of basil leaves, half a dozen blanched and deribbed kale leaves, half a jar of dried tomatoes, pile of crushed garlic, grind it up in the Cuisinart adding olive oil to desired consistency. Use rigatoni for pasta, whatever vegetables you got in the garden like zucchini, eggplant, onions, peas or beans,, and voila.

My garden was attacked last night....I think some of those "cute" bunny rabbits...they ate on 3 almost ripe canteloupes. Dirty little SOBs. I had already put a lot of those "repels critters" granules all over my straw bales (I do straw bale garden) just 2 days ago.
They better not be having eyes on my watermelons or I will be sitting out there with my shot gun.
I tried to salvage the damaged canteloupes but they weren't quite ripe enough for humans.

I got one little guy who basically lives in the garden, but he don't eat much. Besides, he's so small he just like runs right through the fence. I got one volunteer cantaloupe, tho, guess I'll have to keep an eye on it.

Still, never heard of rabbits eating lopes...