Coconut Cream Pie
serves 8 • prep time: 25 minutes • total time: 1 hour + chilling
For the crust:
- 30 wafer cookies
- 1/8 tsp. salt
- 5 tablespoons butter, softened
- 1/3 c. sweetened coconut
For the topping & filling:
- 1 3/4 c. sweetened coconut
- 2 3/4 c. milk
- 4 egg yolks
- 1/2 c. sugar
- 1/3 c. cornstarch
- 3/4 tsp. vanilla
- 1/4 tsp. salt
- 1 1/2 c. heavy cream
1. Make crust: preheat oven to 325°. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly add butter and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up the sides of a 9-inch deep-dish pie pan. Bake until crust is set, about 25 minutes. Let cool completely in pie pan on a wire rack.
2. Make topping: increase heat to 350°. Spread 1/2 c. coconut on a rimmed baking sheet. Bake until golden, about 4-6 minutes, stirring occasionally.
3. Make filling: in a saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high heat, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Stir in 1 1/4 c. coconut, and pour into cooled crust. Smooth top and refrigerate until filling is chilled and completely set, about 2 hours.
4. To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.
From Martha Stewart Kitchens
potatoes and zucchini with french toast
serves 4 • total time: 30 minutes • oh so delicious
- 2 medium potatoes (1 1/2 lbs.), peeled, quartered lengthwise, and thinly sliced crosswise
- 2 tbs. olive oil
- 1/2 medium onion, thinly sliced
- salt & pepper
- 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
- pepper flakes
1. rinse potatoes well under cold water, then drain and pat dry. in a large skillet, heat oil over medium-high heat. add potatoes and onion and season with salt and pepper. cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
2. add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. season with salt, pepper, and pepper flakes. for a delicious meal, serve with another tasty food, such as french toast or fried eggs.
recipe from martha stewart kitchens
last summer i organized all the recipes i had from my hs senior project, but i was having difficulty getting everything looking the way i wanted it to. i stumbled across the site again today, and i decided i would probably never fully finish it, so i should just share it as it is.
go here for williams recipes galore!
even though they are on my site, i don’t endorse every recipe. i do, however, really like:
- cranberry chicken
- gunpowder chicken
- raspberry cream jell-o (way better than just jello)
- poppy seed bread
- blueberry muffins
- caramels
- chex-almond stuff (this isn’t difficult to make, but it is really difficult to stop eating. really, it is evil. and so are the caramels.)
bret and i are planning on one day compiling all of our recipes and creating something similar but way better! hopefully that will happen in the nearish future 
hamburgers with corn on the cob
just your basic hamburgers and corn.
- corn, butter, salt, pepper
- ground beef, cheese, tomato, pickles, onion, ketchup, mustard, bread
chicken & rice soup with saltines
serves 4 • prep time: 15 minutes • total time: 1 hour
- 2 tbs. olive oil
- 1 onion, coarsely chopped
- salt & pepper
- 2 cans chicken broth (29 oz. total)
- 2/3 c. wild rice blend
- 2 1/2 cups water
- 2-4 chicken breasts
- 4 carrots, coarsely chopped
- 4 celery stalks, coarsely chopped
1. in a large pot, heat oil over medium. add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. Add broth, rice, and water. bring to a boil; reduce to a simmer. cover and cook for 35 minutes.
2. add chicken, carrots, and celery. return to a boil; reduce heat to a simmer. cook uncovered until vegetables are tender and chicken is opaque throughout, about 10 minutes. transfer chicken to cutting board and shred with two forks.
3. return chicken to pot; season soup with salt and pepper. serve with fresh parsley and saltines.
from martha stewart kitchens
peanut-crusted chicken with asparagus and rice
serves 4 • total time: 40 minutes
- 1 tbs. olive oil
- 3/4 c. roasted unsalted peanuts
- 3 slices white sandwich bread, torn in small pieces
- salt & pepper
- 2 eggs
- 4-5 boneless skinless chicken breasts
- 1 1/2 lbs. asparagus, tough ends trimmed
- 1 tbs. butter
- 2 tsp. lemon zest
1. preheat oven to 475 degrees. Bring a pot of water to boil. lightly oil a rimmed baking sheet. in a food processor, pulse peanuts and bread until coarsely ground. transfer to a shallow bowl; whisk in the oil, 1 1/2 tsp. salt, and 1/4 tsp. pepper.
2. in a large bowl, lightly beat eggs; season generously with salt and pepper. add chicken, and turn to coat. working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to cot completely, gently pressing to adhere. transfer to prepared baking sheet. bake (without turning) until crust is browned and chicken is just cooked through, about 15 minutes.
3. meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3-4 minutes (depending on thickness). drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. if you’d like, serve chicken and asparagus with rice.
from martha stewart kitchens
here at the zp all of our meals are provided. it’s been interesting trying to deal with this…it’s nice to never have to worry about figuring out something to eat, but each week dinner is exactly the same thing, and each day breakfast and lunch are the same. the food isn’t really bad, but just imagine eating at golden coral (or something like that) every single day for months, and each week they make the same thing. it gets disgusting fast. once i leave (4 more days!!!) i’m going to try to cook much more than i normally do. can you believe i’ve actually missed cooking? first thing i’m making: bread.
anyway, the chef man has had me take pictures of his food a few times, and i thought i’d share. now, this isn’t the food i’ve been eating. i wish. this is special food for special people with special wallets. enjoy.
(wine=bad, but isn’t it pretty?)
ok, now these are pictures of employee-allowed food. i guess the park is celebrating it’s centennial this year, so we had a “luau” which basically means instead of eating inside, we ate outside, and there was a really sick looking pig and a lot of seafood :/ but it was nice to switch things up a bit.
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