Tuesday Tip Day~Homemade Coconut Milk

Have you ever had a recipe that calls for coconut milk and you go to the store to find out prices are outrageous? I know because this time of the year I use alot of coconut milk. Did you know that you can make your own coconut milk right at home? It is so simple and it tastes great. Best of all you know what is in it and the price is just right. There are two ways that you can make this milk. You can either get your coconut from a fresh coconut or from dehydrated coconut shreds.

Coconut juice is the coconut water from inside the coconut– it is used for making deserts and for drinking. Coconut milk is not coconut juice—Coconut milk is made from the meat, or nut part, of the coconut—To make coconut milk just add some of fresh coconut to a blender w/ a little hot water and blend till smooth. That is the coconut milk that we pay so much for at the stores.


To make coconut milk from dehydrated coconut shreds:

1 Cup coconut shreds
1 Cup hot water
Place in a blender and blend until smooth. Strain out any leftover chunks.

If you are feeling adventurous you can get a fresh coconut and grate it using the same ratio as above.

Coconut and Chocolate Pie
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
7/8 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Did you know that if you use coconut milk and place it all over the scalp and massaging it into the hair roots is also beneficial in the treatment of hair loss. It nourishes the hair and promotes hair growth. It will also leave your hair soft and shinny.

Tuesday Tip Day

Candy Making Tips
By: Sydny Carter

Candy is a year-round treat, but it is especially wonderful during the holidays. Making fudge at Christmas can quickly become a family tradition, with the whole family coming together to make this wonderfully simple confection. Candy can also be a great homemade gift for friends and family. After all, who would not want to receive a box of homemade chocolate truffles in their stocking? Although you can spend a lifetime learning everything there is to know about the confectioners' trade, there are plenty of easy to make recipes that will delight your friends and family. All you need to get started are a few common kitchen items, some simple ingredients, and a modicum of know-how.

Tools of the Trade
Most of the tools needed to make candy can be found in a well-stocked kitchen:

• A medium-sized saucepan with a heavy bottom and straight sides is a must. It should be large enough to hold 3 to 4 times the volume of the ingredients; this will help prevent boil-overs.
  
• A bowl, large enough to hold the saucepan, allows you to cool the candy while it is still in the pan. The temperature of the sugar mixture continues to rise even after it has been removed from the heat. Immersing the pan in cold water or an ice water bath stops the cooking at just the right time.


• A long-handled wooden spoon.


• A pastry brush reserved exclusively for candy-making. Some recipes will call for brushing down the sides of the pan with water to prevent crystallization.


• A good candy thermometer. Although it is possible to make candy without one, a glass candy thermometer is invaluable to the beginner, and a useful tool for the professional. If possible, buy one equipped with a metal clamp that attaches to the side of the pan.


• If you make candy on a more regular basis, you may want to invest in a marble slab and a copper caramel pan, but these are by no means necessary.

Only the Best
Sugar is the most basic ingredient in candy. Use an unopened package of sugar; this will ensure that there has been no contamination from other ingredients commonly found in the kitchen, such as flour or salt. Use unsalted butter; the salt content of salted butter can affect your final product. Never use margarine in a recipe that calls for butter: margarine has a higher water content, which will significantly affect the cooking time and results.

Hints and Tips
Before you turn on the stove, take the weather into account. On rainy or humid days, the cooking time can increase substantially or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe; wait for a clear, dry day.

Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C).

Last, but not least, measure all your ingredients before you begin. It takes a long time to reach 220 degrees F (104 degrees C), but after that the temperature rises quickly. You will need to have everything within easy reach.

Sugar Cooking
Dissolve sugar into liquid ingredients over low heat, and then bring to a boil. Don't stir once the sugar has dissolved, unless directed to by the recipe. Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. The bulb of the thermometer should not touch the sides or bottom of the pan, or you'll get an inaccurate reading. Always clean the thermometer after each testing, and keep it by the stove in a glass of warm water. Cook until the desired temperature is reached. Immediately remove the pan from the heat, and cool the bottom of the pan in the bowl of ice water to stop the cooking. (For peanut brittle, pour the hot candy onto a greased baking sheet or oiled marble without cooling.)
If you don't have a candy thermometer, use the cold water method to test the candy. Drop a small amount of the mixture into a glass of cold water, and then examine it closely to determine if it's at thread stage, soft ball stage, hard ball stage, etc. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.

Cooking On High
As with most cooking at high altitudes, there are modifications that need to be made to candy recipes. For every 500 feet above sea level, decrease the temperature by one degree. If you live at an altitude of 3500 feet and the recipe calls for cooking to 234 degrees F (112 degrees C), cook it to 227 degrees F (108 degrees C).

Best Toffee Ever

I love Christmas time. With all the smells and sounds of Christmas.

I thought about what I wanted to do for my blog this month. I came up with a few different ideas but settled on giving. I wanted to think of all the different things we can give at this season. I know that candy is one of my favorite things to make and give away at Christmas. Today I am sharing with you a simple and favorite recipe that my family makes every year. Toffee! It is so good it just melts in your mouth. It is simple and really easy to make. Don't get addicted.

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.