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Cream Pie – Coconut or Banana

 

 

Ingredients
• 3 Oakdell egg yolks, slightly beaten
• ¼ cup cornstarch
• 2/3 cup sugar
• ¼ teaspoon salt
• 2 cups milk
• 2 tablespoons butter
• ½ teaspoon vanilla
• Bananas or ½ cup shredded coconut
• Premade pie crust (if raw, cook according to package directions)
• Whipped cream

Directions
1. In a saucepan over medium heat, whisk together the cornstarch, sugar and salt.
2. Slowly add in the milk and the Oakdell egg yolks. Mix well.
3. Cook stirring constantly until the texture is thick (like mayonnaise) and then remove from heat.
4. Stir in the butter and vanilla and cool completely.
5. Stir in the coconut and pour into a baked pie crust. If using for a banana cream pie, slice the bananas and arrange them on the bottom of a baked pie crust and then pour the filling into the crust.
6. Serve the pie with whipped cream.

By | 2016-11-15T17:18:31+00:00 November 15th, 2016|Uncategorized|0 Comments

Eggs In A Blanket

 

 

Ingredients

4 Oakdell Omega-3 brown eggs
¼ cup milk
½ tsp salt
¼ tsp pepper
1⁄3 cup shredded cheddar cheese
¼ cup bacon bits
1 (8 ounce) can refrigerated crescent-style dinner rolls
Dry parsley for garnish

Directions
1. Beat eggs, milk, cheese, bacon bits, and salt and pepper in a medium bowl until blended.
2. Heat nonstick skillet over medium heat. Pour in egg mixture.
3. Occasionally stir/turn over the scrambled eggs until fully cooked. Then remove from heat.
4. Heat oven to 375 degrees. Unroll dough and separate into eight triangles. Cut each triangle in half diagonally to make 16 triangles.
5. Place rounded spoonful of scrambled egg mixture on the center of each triangle. Bring corners to the center over filling, overlapping the ends. Press gently to seal. Sprinkle the top of each with dried parsley for garnish.
6. Bake on a baking sheet for 10 to 14 minutes or until golden brown. Immediately remove from baking sheet and serve.

Note: These Eggs in a Blanket can also be made ahead and stored in the freezer or refrigerator.

By | 2016-08-29T16:10:11+00:00 August 29th, 2016|Recipes|0 Comments