Wednesday, June 13, 2012

Pina Colada Pie

Doing some spring cleaning over the last couple of days, I found an old box full of newspaper recipes and hand written recipes from my mother-in-law.  I'm so intrigued about old recipes, the differences in cooking techniques and the simplicity of many of the recipes seem to reflect an easier, more relaxed era.

I came across a recipe for "Two Minute Hawaiian Pie"  The recipe itself is very simple, with only a few ingredients.  I liked the basic structure of the pie, so I decided to tweak it just a tad.  What I came up with is Pina Colada Pie.....full of pineapple and coconut and so creamy!

I hope you enjoy it!

Pina Colada Pie

  • ¼ cup sweetened flaked coconut
  • 16 ounces sour cream (can be regular, light or fat free)
  • ½ cup Ricotta Cheese (whole milk or skim)*
  • 2 packages (4 serving size) instant vanilla pudding mix
  • ½ - 1 cup sweetened flaked coconut
  • 1 can (20 ounces) crushed pineapple (with juice or heavy syrup), undrained
  • 1 cup frozen whipped topping, thawed (can be fat free)
  • 1 deep dish 9" pie crust (frozen or fresh), baked and cooled

Preheat oven to 350 degrees.  Spread ¼ cup coconut evenly on baking sheet.  Bake coconut for 6 – 8 minutes or until coconut is a light golden brown.  Allow to cool.

In a large bowl with a hand mixer, beat the sour cream and Ricotta Cheese on high speed for one minute.

Add instant vanilla pudding mix and beat for two minutes.  Add coconut (to taste) and pineapple and beat on low speed until just well blended.  Fold in the whipped topping until completely incorporated.

Spoon into cooled pie shell and refrigerate.  Sprinkle toasted coconut evenly over the pie.

*You could also use 4 ounces of cream cheese, at room temperature, in place of the Ricotta Cheese.  Beat the cream cheese first and slowly add the sour cream to it to keep the mixture smooth.

Tuesday, May 22, 2012

So Much More Than Just Waffles (though, Just Waffles are good, too)!

So I was thinking of doing a Breakfast Waffle Sandwich for my May, 2012 Sylvia's Kitchen television show.

I was heading down the path to Black Forest Ham and Swiss Cheese sandwiched between two waffles with some kind of sweetened spread.  I thought it sounded like a great idea....easy to eat and portable so you can eat it on the way to work or school.

I almost put it to paper.....then it hit me, I really love sausage and waffles together with my syrup.....I drown both of them in, why not put them together???

DUH!!!!  (I had a moment)

Sausage in the waffle batter!  I always put pecans in the batter for my husband, so why not sausage AND apple, to make it a little sweet and give it some crunch!  So that's what I did and here is the recipe!

Sausage and Apple Waffles

  • 2 cups prepared baking mix (Bisquick or Jiffy)
  • ¼ cup vegetable oil
  • ¼ cup melted butter
  • 2 large eggs, beaten
  • ½ cup club soda
  • ½ cup milk
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 large sweet apple (Honey Crisp, Braeburn, Gala), peeled, cored and chopped into small pieces
  • 4 ounces pork sausage, cooked and finely crumbled 

Mix together baking mix, oil, butter, eggs, club soda, milk, brown sugar, vanilla and cinnamon until well blended.  Stir in apple and sausage and mix well.

Preheat waffle iron, spray with non-stick cooking spray.  Pour appropriate amount for your waffle iron, lower lid and wait!

To keep waffles hot and crispy, preheat oven to 175 degrees and place waffles directly on the grate.  Do not cover them….that makes them soggy.

Feel free to substitute the proper measured ingredients for the baking mix....I try and keep things easy for my busy viewers and readers!

Also, add some more sausage, if desired!  I used ready to serve sausage patties, that just needed to be warmed in the microwave, then I chopped them up!

PS.....I am still going to do the Waffle Sandwich thing!  =)

Sunday, May 20, 2012

This Takes The Cake!!

This cake is light and moist and refreshing!  The perfect treat to bring to your next picnic, family reunion or potluck!  Everyone loves it!

Margarita Cake


  • 1 boxed cake mix, white or lemon (I like the lemon for more citrus flavor)
  • 1 box (4 serving size) instant vanilla pudding mix
  • 2/3 cup prepared Margarita Mix (without alcohol)
  • 1/2 cup oil
  • 1/3 cup sugar
  • 4 large eggs
  • Zest of 1 lime


  • 1 ½ cups powdered sugar
  • 3 – 4 tablespoons prepared Margarita Mix (without alcohol)

Preheat oven to 350 degrees.  Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.

Place all cake ingredients in a large bowl.  With an electric hand mixer, start beating on low to combine ingredients.  When dry ingredients are moistened, increase mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl several times.

Pour cake mix into prepared pan.  Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.

Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.

While cake cools mix powdered sugar and 3 tablespoons of Margarita Mix, adding more Margarita Mix if necessary to achieve a smooth consistency.

Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake.  Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.  

You can make this in a 13" x 9" cake pan, too, just cut back the baking time to 25 - 30 minutes or until a toothpick inserted into the cake comes out clean!

Think outside the box and try a Strawberry Margarita Cake!  Use strawberry margarita mix instead of regular, a strawberry cake mix and skip the lime zest!  Top it with Strawberry Margarita Glaze or whipped cream with sliced strawberries!  (I have to thank Ashley for the idea!)

You can use the Margarita Mix with alcohol for an adult party, if you would like....use the same measurements!