Baking with Betty

By Betty Heald | Sep 15, 2016

This week's column is dedicated to doctors who know that "Time heals all wounds!"

BBQ Ham Sandwiches

3 cups ketchup

3/4 cup chopped onion

3/4 cup chopped green pepper

3/4 cup packed brown sugar

1/2 cup lemon juice

1/3 cup Worcestershire sauce

1 tablespoon mustard

1 1/4 teaspoon allspice

1 1/2 teaspoon liquid smoke, optional

3 pounds thinly sliced deli ham

16 kaiser or ciabatta rolls, split

In a large saucepan, combine first eight ingredients; if desired, stir in liquid smoke. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Place ham in a 5- or 6-quart slow cooker. Add sauce; stir gently to combine. Cook, covered, on low 2-3 hours or until heated through. Serve on rolls.

Summer Side Dish

7 cups cubed uncooked red potatoes

1 cup (8 ounces) 4% cottage cheese

1/2 cup sour cream

1/2 cup cubed processed cheese

1 tablespoon dried minced onion

2 garlic cloves, minced

1/2 teaspoon salt

Paprika and minced chives, optional

Place potatoes in a 3-quart slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

Lime & Coconut Cream Pie

Pastry for single-crust pie (9 inch)

3 medium limes

2 cups flaked coconut, divided

1 can (13.66 ounce) coconut milk

4 large eggs

1 cup sugar

1/4 cup flour

1/4 teaspoon salt

1/2 teaspoon coconut extract, optional

1 cup heavy whipping cream

1 tablespoon confectioner's sugar

toasted flaked coconut

Preheat oven to 350 degrees

Prepare pie crust, place in pie pan and refrigerate. Finely grate peel and squeeze juice from limes; place both in blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add the remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full).

Bake on lower over rack for 50-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until cold.

In a small bowl, beat cream until it begins to thicken. Add confectioner's sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.

Note: To toast coconut, bake in a shallow pan in a 350 degree over for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Our thought for the week: "When people are laughing, they're generally not killing one another." — Alan Alda

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