MagPad Dinner Table

MagPad Dinner Table

Tuesday, December 25, 2012

Coconut Cream Pie

1 can coconut milk (can be found in the Asian foods section)
Half-and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yokes
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1cup flaked coconut toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust or traditional pie crust
Fresh whipped cream, lightly sweetened


In medium saucepan, combine half and half, coconut  milk, egg yokes, sugar, cornstarch and salt.  Bring to a boil over medium-low heat, stirring constantly.  Mixture will become very thick.  Remove from heat, and stir in coconut extract and the vinalla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie.). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm.  Top with whipped cream and the toasted coconut.

*To toast coconut, spread coconut on rimmed baking sheet in a even layer and baked at 350 degrees tossing often, until lightly toasted, about 12-15 minutes.

Janelle is serving this for our Christmas dinner.  She got the recipe from her sister-in-law Brittany, who got it from  

Wednesday, December 12, 2012

Kraft Fantasy Fudge

Tuesday, December 11, 2012

Cranberries can be more than relish

Mary Hunt enlightening us on the subject of cranberries:

Did you know that there are 440 cranberries in one pound? And 4,400 cranberries in one gallon of juice? And 440,000 cranberries in a 100-pound barrel? That Americans consume some 400 million pounds of cranberries each year? For sure they are delicious, but there are so many other ways you can use fresh cranberries.

Centerpiece. Start with Styrofoam balls, any size. Cut a bunch of wood toothpicks in half. Stick a pick into the ball so that about 1/2-inch is sticking out. Push a cranberry onto the toothpick until it touches the foam ball. Repeat until the ball is covered, placing the cranberries close enough so the white ball does not show through. Set your cranberry balls on candle holders of various heights, or pile them into a large bowl.

Glitter. In a medium bowl, stir together 2 tablespoons water and 1 tablespoon pasteurized egg white (or one raw egg white) until blended but not whipped. Coat raw cranberries with this mixture. Spread granulated sugar on a baking sheet and roll the cranberries in it until they are covered. Dry at room temperature for 2 hours. Use as garnish for desserts, or eat them plain. Sugared cranberries almost sparkle, they are so pretty.

Garland. Wash cranberries. Thread a large sewing needle with waxed dental floss. Secure the first cranberry on the floss by putting the needle through the cranberry twice, then making a knot in the floss. Continue threading the cranberries until the desired length is achieved to decorate the mantel, Christmas tree or banister.

Fun fact: If you strung all the cranberries produced in North America last year, they would stretch from Boston to Los Angeles more than 565 times.

Flower arrangements. Pour fresh raw cranberries into a clear glass vase. Add water. Now add a simple flower arrangement. The red berries in the water are stunning. Berries will last longer than the flowers, so don't worry about them going bad.
Hint: You don't have to add the water or even the flowers. Clear glass vases filled partially with red cranberries add a beautiful decorator touch to any setting.

Lip-gloss. Place 10 raw cranberries, 1 teaspoon honey and 1 tablespoon almond oil in a small bowl. Microwave on high for two minutes. Mash and stir up the mix. Allow to cool, then use a fine sieve to strain out the goop. Pour the mixture into a small container. Apply to lips as needed for a wonderful moisturizer and exfoliant.

Floating candles. Partially fill a clear glass bowl with water. Add fresh cranberries (they'll float) and floating candles to make a pretty, colorful and simple holiday decoration.

Cranberry sauce. Here it is, the best recipe ever for cranberry sauce: Combine in a saucepan over medium high heat: 1 (12 ounce) package fresh cranberries, picked through and rinsed; 1 1/2 cups water, 1/2 cup white sugar and 1/2 cup packed brown sugar. Cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold. Yum.

Mary Hunt is the founder of, a personal finance member website. You can email her at, or write to Everyday Cheapskate, P.O. Box 2099, Cypress, CA 90630. To find out more about Mary Hunt and read her past columns, please visit the Creators Syndicate Web page at

This was in our newspaper this morning.  And who doesn't like homemade cranberry sauce?  Once again, thanks, Mary Hunt for a some wonderful ideas.