Meat Free Friday Night Dinner - Potato Pancakes

6 large red potatoes, peeled
1 small onion
2 eggs
3 tablespoons flour
salt and pepper to taste
crisco shortning
Applesauce
Sour Cream

In a food processor, shred all potatoes and onion. Switch to regular blade and add eggs, flour, salt and pepper. Process until smooth.
Heat crisco until melted and hot. Add potato pancake mixture and shallow fry until golden on both sides and cookee through.

Serve with applesauce and sour cream.

Great Good Friday dinner!

Pizza

DOUGH (makes about 6 medium pizzas)
7 cups "00" flour
3 cups water
1 tablespoon salt
1 tablespoon active dry yeast
1 tablesoon sugar
1 tablespoon extra virgin olive oil

Sift flour and salt together on clean work surface, making a well in middle of flour. Mix yeast, sugar, olive oil and warm water and let sit until small bubbles form. Slowly pour mixture into well. Using a fork, bring the flour gradually from thee and blend into liquid. Continue until all flour in incorporated. Begin to mix with floured hands and continue to kneed until smooth and spings back.
You can also you a mixer with dough hook.

Place the dough in a bowl lightly wiped with olive oil and cover top of dough with damp towel. Place in warm area for about 1 hour or until dough doubles in size.

Punch down the dough and kneed on floured surface. You can use imdiately, freeze or refrigerate.

SAUCE
1 large can of San Marzano tomatoes (I prefer Cento brand)
1 tablespoon extra virgin olive oil
1 clove garlic, minced
fresh oreganno chopped
fresh basil chopped
salt and pepper to taste

Puree tomatoes in blender
Heat olive oil and add garlic. Do not let garlic brown.
Add tomatoe puree and remaining ingredients.
Cook for 30 minutes. Let cool

TOPPING SUGGESTIONN
Fresh Mozzarell Cheese (pat dry before placing on pizza))
Veggies - onions, peppers, olives, mushrooms, arugula
Meat - sausage, sliced meatballs, canadian bacon, pepparoni

Preheat oven to 450°F or higher and place stone on middle rack for at least 45 minutes

Cook pizza to your desired doneness.

Easter Bread

I remember eating this bread at my grandmothers house. It is always so pretty when decorated with dyed easter eggs.

1 package Rapid Rise (instant) yeast, about 2-1/4 teaspoons
1 1/4 cups milk
pinch of salt
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
3 1/2 cups flour (approximate)
1 egg, beaten to brush bread before baking

In a small saucepan, warm the milk and butter together until butter melts. In a large mixer bowl, combine yeast, salt, eggs and sugar. Add the warm milk and butter. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.

Place on two baking sheets lined with parchment paper or Silpats. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden - about 20 minutes. Cool on rack.

Custard or Cream, which Coconut Pie is your choice?

My preference is Coconut Custard Pie. This pie is baked until the custard is set about 2 inches from the edge of the pie crust.
I will be making this pie tomorrow and exchaning 1 cup of milk for 1 cup of coconut milk.
I will post my comments, either good or bad once I have tasted the pie.

COCONUT CUSTARD

PIE CRUST
1 pie crust to fit a 10" glass pie plate
Homemade or store bought is your choice

FILLING
5 large eggs
3/4 cups sugar
1 cup whole milk
1 cup coconut milk
1/2 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
1 cup sweetened flaked coconut

OPTIONAL TOPPING
1 cup chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
coconut shavings or flakes

Preheat over to 375°F

Place pie dough in plate leaving 1 inch overhang. Fold under and design as you wish.
Line dough with foil and fill with pie weights or dried beans. Bake in middle of
oven until pale gold, around 20 minuetes. Carefully remove weights and foil and
prick bottom and sides of pie crust all over. Bake an additional 15 minutes.

Beat eggs at medium speed until well combined. Beat in sugar, milk, coconut milk,
heavy cream, vanilla and salt. Stir in coconut flakes.

Pour into pie shell and cover edge of pie with foil or pie shield to prevent from
overbrowning. Bake in middle of oven until custard is set 2 inches from edge and jiggles
slightly in the center, approximately 40 minutes. Cool on rack at least 1 1/2 hours.

Reduce oven to 350°F
Spread coconut in baking sheet and bake in the middle of the oven until golden, approximately 5
minutes. Watch carefully - it can burn easily)

Just before serving, beat heavy cream, sugar and vanilla until soft peaks form. Spread over
pit, top with toasted coconut.


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COCONUT CREAM

PIE CRUST
1 pie crust to fit a 10" glass pie plate
Homemade or store bought is your choice

FILLING
2 cups half and half
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 cup AP flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup toasted coconut flakes

OPTIONAL TOPPING
1 cup chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla


Preheat over to 375°F

Place pie dough in plate leaving 1 inch overhang. Fold under and design as you wish.
Line dough with foil and fill with pie weights or dried beans. Bake in middle of
oven until pale gold, around 20 minuetes. Carefully remove weights and foil and
prick bottom and sides of pie crust all over. Bake an additional 15 minutes.

In large saucepan, combine half and half, coconut milk, eggs, sugar, flour and salt.
Bring to a boil over low heat, constantly stirring. Remove from heat and stir in
3/4 cup of toasted coconut flakes and vanilla. Pour into pie crust and chill for about 3 hours.

Just before serving, beat heavy cream, sugar and vanilla until soft peaks form. Spread over
pit, top with toasted coconut.