07 July


Caramel Pecan Delight Pie

Caramel Pecan Delight Pie

July 12: National Pecan Pie Day 

Our neighbors across the street, Glenn and Ana Maria B., happen to be an intercultural couple like us. He is a Native American and she is Mexican-Japanese. We try to go on double dates to pow-wows, cultural festivals or restaurants around South Texas whenever we can.

Ana Maria gave a recipe for Caramel Pecan Delight Pie to Islander, knowing that she likes to make desserts. This recipe yields two pies—so we can keep one and share the other with our friendly neighbors. Islander used low-fat or fat-free ingredients for a guilt-free indulgence!

For a twist on the traditional pecan pie, make Caramel Pecan Delight Pie. This dessert is doubly delightful and delicious on National Pecan Pie Day.

Recipe

Ingredients 

  • ½ cup (1 stick) butter, unsalted
  • 2 cups pecans, chopped
  • 2 cups coconut flakes, unsweetened
  • 1 block (8 ounces) cream cheese, softened (we used fat-free)
  • 1 can (14 ounces) sweetened condensed milk (we used fat-free)
  • 1 container (16 ounces) Cool Whip, thawed
  • 2 graham cracker pie crusts (we used reduced fat)
  • 1 jar caramel ice cream topping or dulce de leche sauce

Directions

In a skillet, melt the butter over medium-low heat. Chop the pecans and add them to the skillet, along with the coconut, and brown them in the butter. Set aside to cool completely.

Caramel Pecan Delight Pie

In a large bowl, cream the cheese with the condensed milk. Fold in the Cool Whip until well blended. Divide between the two pie crusts and spread the tops until smooth.

Caramel Pecan Delight Pie

Top both pies with the cooled pecan-coconut mixture. Drizzle the tops with caramel sauce. Cover and freeze until firm (about 3-4 hours). Slice the frozen pies and plate them. Top with extra Cool Whip, if desired, and serve immediately.

Caramel Pecan Delight Pie

Notes

  • While this pie seems really sweet, the pecans balance out the caramel.
  • Try the traditional pecan pie recipe from our previous post.
  • Search our blog for more pie and pecan recipes.

Patriotic Broken Glass Jell-O

Patriotic Broken Glass Jell-O

July 4: American Independence Day/July 12: Eat Your Jell-O Day

Happy birthday, U.S.A.! At the backyard barbecues and summer socials we attend on this American holiday, people share potluck side dishes and desserts at the host’s home. We usually contribute a flag cake but sometimes it is too filling and heavy. So we bring “Broken Glass Jell-O” in patriotic colors (red, white and blue) instead because it is lite and cool. The recipe is easy and versatile—change the colors of the Jell-O to reflect the holiday (orange and lemon yellow for fall; strawberry or cherry red and lime for Christmas; etc.). Nosh on this nostalgic dessert on July 4 (American Independence Day) and also on July 12 (Eat Your Jell-O Day)!!!

Recipe

(From Phyllis S.)

Ingredients

  • 6 ounces (1 large box or 2 small boxes) blue Jell-O (blueberry)
  • 6 ounces (1 large box or 2 small boxes) red Jell-O (strawberry, cherry or raspberry)
  • water
  • 2 packets unflavored gelatin
  • 1 can (14 ounces) sweetened condensed milk

Directions

In a bowl, dissolve the blue Jell-O in 1 cup of boiling water. Stir well. In another bowl, dissolve the red Jell-O in 1 cup of boiling water. Stir well. Pour each into two 8-inch square pans. Cool to set in the refrigerator.

Patriotic Broken Glass Jell-O

In a bowl, dissolve the unflavored gelatin in 2 cups boiling water. Stir well. Cool slightly then mix in the condensed milk. Then cool completely at room temperature (do not refrigerate yet).

Patriotic Broken Glass Jell-O

Cut the blue and red Jell-O into small squares. Place in a lightly greased 9×13-inch pan. Pour the cooled milk mixture over the Jell-O squares. Refrigerate until firm. Slice into 24 blocks. Arrange on a platter and serve chilled.

Patriotic Broken Glass Jell-O

Notes

  • Thanks to Phyllis S. for sharing the recipe with us and gifting us with a Jell-O cookbook, “The Magic of Jell-O,” which has additional recipes for Jell-O desserts.
  • Search our blog for other patriotic and Jell-O recipes.

Chranachan

Chranachan

July: National Berry Month

July is National Berry Month—an appropriate time to have raspberries in a recipe from Highlander’s heritage—chranachan. Similar to an English trifle because of the layered look, chranachan is a summery Scottish dessert that uses raspberries. Other ingredients include heather honey, Scotch whisky, oats and whipped cream. Serve up something simple and sweet to beat the summer heat—cool off with a cup of chranachan!

Recipe

(Adapted from BBC Food Recipes)

Ingredients

  • 1/3 cup oats (preferably steel cut/pinhead)
  • 2 cups heavy whipping cream
  • 1-2 tablespoons Scotch whisky
  • 3 tablespoons honey (heather or organic)
  • 2 cups fresh raspberries

Directions

In a small pan, toast the oats by mixing over medium-high heat, being careful not to burn them. Set aside and cool. In a large mixing bowl, whip the cream to soft peaks.

Chranachan

Fold in the whisky, honey, toasted oats and raspberries. Scoop into dessert glasses. Garnish with extra toasted oats and a few raspberries (optional). Serve chilled.

Chranachan

Notes

  • Chranachan is derived from Scottish Gaelic: Crannachan.
  • Traditionally, chranachan ingredients (whipped cream mixed with whisky and honey, toasted oats and fresh raspberries) are placed in individual dishes and laid out on the table buffet style so diners can layer their own dessert into their dishes according to their tastes.
  • Any good quality “runny honey” (not crystalized) may be used for this recipe.
  • Toasted oats add texture while raspberries add tartness to this dish.
  • Variations of this recipe include soaking the toasted oats in whisky overnight then mixing it into the whipped cream and pureeing or mashing the raspberries instead of adding the whole fruit.
  • Islander especially loves iced chranachan made with lactose-free vanilla ice cream as a substitute for the whipped cream.

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