Homemade Coconut Cream Eggs Recipe Recipe For Lasagna

COCONUT CREAM EGGS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
• Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
• Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
• To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

EASY LASAGNA

Steps:

• In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

COCONUT CREAM PIE WITH BUTTER PIE CRUST

Steps:

• Mixing Machine Method - Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.
• Add in the cold butter cubes and mix on slow speed until a crumble like texture is achieved about 3-4 minutes.
• Pour in the ice water, apple cider vinegar and mix on slow just until the pie dough comes together.
• Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.
• Firmly wrap the dough disc in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.
• Kneading By Hand - Blend together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.
• Using a pastry cutter or fork, incorporate the butter by cutting it into the flour mixture until it resembles small pea-sized crumble consistency.
• Pour in the ice-cold water, apple cider vinegar, and mix using your hands or spatula until the dough clumps together.
• Transfer the pie crust dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.
• Form the dough into a ball then flatten it into a disc to about 1 inch in thickness, wrap tightly in plastic, and refrigerate for 90 minutes before using.
• Food Processor Method - Add the flour, sugar, and salt and pulse twice.
• Add the cold butter and pulse until a crumble is formed.
• Pour in the vinegar and water and pulse until the pie dough begins to clumps up.
• Remove the pie crust dough and place onto a floured working surface and knead until the dough is developed.
• Shape the dough into a ball, then flatten to a 1-inch disc, wrap tightly with plastic, and refrigerate.
• Roll The Pie Dough - Remove the chilled pie dough about 20-30 minutes before rolling out.
• On a lightly floured working surface, gently roll out the pie dough starting from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.
• Carefully transfer the pie dough onto a 9X2 inch round deep pie dish.
• Tuck and press in the dough using your fingers then flute or crimp the edges.
• Place back into the refrigerator for about 30 minutes. In the meantime prepare the crumble and filling.
• Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.
• In a medium-size pot, pour in the cream, milk, coconut milk, salt, and sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.
• Reduce the temperature to low heat and continue to boil for 2 minutes.
• Remove some of the cream mixture, about 1/2 cup and add it to the egg mixture and whisk together quickly. Be careful not to cook the egg yolk.
• Transfer the cream and egg mixture into the pot in a slow steady stream whisking vicoroisly. The pudding will begin to thicken and bubble at the surface, continue to mix for about 2 minutes.
• Remove the pudding from the heat and add the butter and shredded coconut and mix until well combined.
• Slighty cool and pour into the pie crust. Cover the top with plastic wrap and refrigerate for about 2 hours or until the filling is complete set.
• Add the heavy whipping cream, vanilla extract, and sugar into a bowl and whip on medium-high speed until soft-medium peaks are formed about 4-5 minutes.
• Using a spatula, spread the whipped cream over the top of the coconut cream pie.
• Garnish with toasted coconut and chill the pie uncovered until ready to serve.
• The cocount cream pie will keep for up to 5 days refrigerated.