Monday, April 11, 2022

What the Fig Ham and Cheese Pinwheels

 Here's an easy little 'picky uppy" finger food that you should add to your repertoire. It's an easy do-ahead for a party, and they're always a big hit!
 It's just my own little variation of a Pillsbury recipe. I added a little fig jam to balance with the salty ham, and the result was magic! I made them for Carly and Christopher's housewarming party and everyone loved them! They would also be perfect for a Brunch, or even just a quiet movie night.
You really can't go wrong with Pillsbury, can you?? Give 'em a try!
1 can crescent rolls or full crescent dough sheets 
4 thin slices Swiss cheese or American cheese
4 slices deli sliced ham
2-3 tbs fig jam
Heat oven to 375°F. 
Spray large cookie sheet with cooking spray, or line with cooking parchment paper. Unroll dough sheet onto large cutting board; press into 12x8-inch rectangle. If using crescent rolls, unroll and press into 12x8-inch rectangle, pressing seams together. Using an offset spatula, spread with a VERY thin layer of fig jam over the dough, leaving 1/2-inch border on each of the short ends. Top the jam with cheese and ham slices. Starting on short edge of rectangle, roll up tightly and pinch seam together. With serrated knife, cut into 8 slices, about 1 inch wide. Arrange on cookie sheet. Bake 17 to 20 minutes or until golden brown.
Be sure to choose a salty deli ham. If you use a honey ham or something on the sweeter side, it might wind up being too sweet with the jam. 
Don't like figs? Use a different kind of jam, or just omit it! The original Pillsbury recipe said to drizzle the baked pinwheels with honey, but the jam was what I had on hand! Not a fan of salty and sweet? Go completely savory! Try some sliced roast beef and pepper jack cheese. Or maybe ham, cheddar, and a pinch of crushed red pepper flakes! You do you!
The parchment paper is key! Don't forget it! Otherwise, your pinwheels will stick from all the jammy goodness.  
This only makes 8 pinwheels. Baking for a crowd? Do several batches!

Sunday, April 10, 2022

Impossible Coconut Pie

Have you ever heard of an "impossible" pie? This was something that became popular in the mid 1970s and it still remains one of my all time favorite recipes. So, why is it called an Impossible Pie? Well, it makes it's own crust! What?? But that's impossible!! Nope, not at all. You just throw everything into a blender, pour it into an empty pie plate and bake!! Fun, right??! It's the baking mix in the recipe that sinks down to the bottom while it bakes, and that's what forms its own base. How cool is that??
 Over the years, there have been many variations of Impossible pies, even savory versions, but coconut was the original, so I'll stick with it. It really is just as easy as it sounds, and it comes together in no time at all. So, if you're looking for a quick and easy custard pie, give this one a try! And be sure to let me know if you find any other "impossible" recipes!! I'd love to try 'em!
2 cups milk
1/2 cup baking mix such as Bisquick*
1/4 cup melted butter
3/4 cup white sugar
4 eggs
1 tsp vanilla extract
1 tsp coconut extract (optional)
2 cups flaked coconut
Heat oven to 350ºF.
Set aside 1 1/2 cups coconut.
Place all remaining ingredients in a blender. Blend on high for 3 minutes,
Pour into an empty pie plate. Top with reserved coconut. Bake for 30-40 minute or until set. 
Serve with sweetened whipped cream, if desired. 
 *You can make your own baking mix by combining 1 cup of flour, 1 1/2 teaspoons of baking powder, 1/2 tsp of salt, and 1 tbs of oil or melted butter.
-Be sure to use a BLENDER for this, and not a food processor or mixer. You really want everything to be completely pureed together to make one smooth batter. And be sure to blend it for the full 3 minutes!
-Whenever I make a coconut something, I like a LOT of coconut flavor, so I always add just a little coconut extract. It wasn't part of the original recipe, just my own addition, but it really goes a long way!