With a Grateful Prayer and a Thankful Heart: 5/23/10 - 5/30/10

Thursday, May 27, 2010

Show and Tell ~ Giant Strawberry Granola Parfait

This very large, near perfect strawberry looks extra big cradled in these sweet little hands.
It is about to become part of a yogurt parfait!
my favorite recipe for:
Recipe courtesy Alton Brown Show: Good Eats Episode: Oat Cuisine

  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup cashews (or nuts of choice)
  • 3/4 cup shredded sweet coconut
  • 1/4 cup plus 2 tablespoons dark brown sugar
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1 cup raisins


Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Linking to:
Show & Tell Friday @My Romantic Home
Foodie Friday @Designs by Gollum
Friday Favorites @Simply Sweet Home
It's A Hodgepodge Friday
Friday Food

Favorite Photo Friday

We have had some beautiful evenings this week and were able to eat our supper out back on the patio. I caught this shot just before heading into the house. The sun was setting and shining directly through the trees, illuminating them and casting deep shadows in the grass.
Other than the slightest addition of contrast, this shot is right out of the camera set on program.

Camera: Canon EOS Digital Rebel XT
Exposure: 0.01 sec (1/100)
Aperture: f/7.1
Focal Length: 33 mm
ISO Speed: 400
Exposure Bias: 0 EV
Flash: Off, Did not fire
Joining Valerie @Favorite Photo Friday

Grilled Herb Shrimp ~ Barefoot Bloggers

Grilled Herb Shrimp
Toss the ingredients together, marinate for an hour, skewer and grill for 1 1/2 minutes on each side! What could be easier ~ with a depth of flavor that rivals your favorite seafood restaurant!

Since I used my George Foreman Grill, I cut each wooden skewer in half and threaded three shrimp on each. I spooned on all of the onion and herbs from the marinade as I placed the shrimp onto the grill. I didn't want to lose a bit of flavor. Even the bits of onion were sweet and delicious. Total grilling time: 1.5 minutes.
Grilled Herb Shrimp
2001, Barefoot Contessa Parties!

  • 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 lemon, juiced


Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Note: I leave the tails on when I'm peeling the shrimp.

Tuesday, May 25, 2010

Community Group

This is the group of dear folks that make up our Community Group.
(The lady in the red jacket is a visitor)
We meet each Wednesday evening for a time of fellowship,
Bible study and finish with prayer time.
Some of us have been together for almost 15 years!
Therefore encourage one another and build each other up, just as in fact you are doing.
1 Thessalonians 5:11

With busy summertime schedules, we take a break through the summer.
But we still see each other at church and at other times.

This is a photo of our end-of-year barbecue taken last week.

Joining Susan @A Southern Daydreamer for Outdoor Wednesday!

Banana Chocolate Ice Cream Pie with Coconut Crust

Banana chocolate ice cream pie with a coconut crust is this weeks bake-along Tuesdays with Dorie Recipe.

The best part of this ice cream pie is definitely the crust. It is made by browning coconut in butter and then stirring in crushed cookie crumbs. The crust adds a great flavor and crunch to the smooth ice cream filling.

The filling is made by tossing chunks of banana into a food processor and pureeing. Ice cream is added and processed until blended. The filling is then smoothed into the crust and the pie is placed into the freezer until firm.
Additional sliced bananas can line the bottom but I preferred to serve them on top with dollops of whipped cream and a light sprinkling of cookie crumbs.

Banana Chocolate Ice Cream Pie
Dorie Greenspan

Makes 8 servings

For the Crust
1 stick (8 tbs) unsalted butter
2 cups sweetened shredded coconut
5 butter cookies, such as LU Petit Beurre or shortbread, crushed into crumbs (about 1/2 cup)

1 ripe but firm banana

For the Filling
2 very ripe bananas
2 tsp fresh lemon juice
2 tbs dark rum
1 pint premium-quality chocolate ice cream

For Serving
1 rip but firm banana
1 tsp lemon juice

To Make the Crust:
Butter a 9-inch deep-dish pie plate.
Melt the butter in a medium heavy skillet over medium heat. Add the coconut and cook, stirring without stopping, until golden brown. Remove the pan from the heat and stir in the cookie crumbs. Turn the mixture into the pie plate and press it over the bottom and up the sides. Freeze for 30 minutes. (If you'd like, once the dough is frozen, you can wrap the pie plate and keep it in the freezer for up to 2 months.)
Cut the firm banana into thin slices and arrange the slices over the crust.

To Make the Filling:
Cut the bananas into chunks and toss them into a food processor along with the lemon juice and rum. Process until you have a smooth puree, scraping down the bowl as needed, about 20 seconds. Add the ice cream and pulse the machine on and off in quick spurts, scraping down the sides of the bowl as needed, about 8 times, or just until the ingredients are blended- don't process so long that the ice cream melts.

Scrape the ice cream into the piecrust and smooth the top with a rubber spatula. Cover the pie with plastic wrap and freeze it for at least 4 hours. (If you want to keep the pie longer, wrap it airtight and freeze up to 2 months.)

When you are ready to serve, slice the firm banana into very thin rounds, toss the slices with the lemon juice (to keep from blackening) and arrange the rounds in decorative circles on the top of the pie.

Playing Around: In addition to whatever add-ins you might want to include (Spike adds chocolate chips to the banana puree), you can also change the flavor of ice cream. Dorie sometimes makes this pie with vanilla ice cream, but the filling is not a pure color- the bananas turn the ice cream a little dark. This never bothers her!

Serving: Once the top banana is in place, the pie is ready to be served. It can be served plain, but, in keeping with the tropical theme, some sweetened whipped cream would be nice- or even whipped cream with a splash of rum.

Storing: Without the banana decoration, the pie can be wrapped airtight and frozen up to 2 months; serve tight from the freezer.

You might also enjoy Impossible Coconut Custard Pie

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Sunday, May 23, 2010

Mosaic Monday ~ Weekend with The Boys

Jared brought his Wii over and look at the fun these guys had!
Noah, Jared and Pop-Pop playing Wii bowling
Intently playing Mario Kart Wii
and of course... frogging!
and enjoying Pop-Pop's traditional after-garage-sale-ing breakfast.
one can get a little tuckered out on all of those little boy/puppy dog walks.

Children's children are a crown to the aged

Proverbs 17:6

Joining Mary@Little Red House for Mosaic Monday!


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