Asian Coconut Rice

We like this with just about any kind of Asian dish.  Teriyaki chicken has become pretty popular in our house of late.  I also sometimes add unsweetened coconut flakes to make it more coconutty.

1 can (14 oz) coconut milk
1 1/4 cup water
1tsp sugar
1 pinch salt
1 1/2 uncooked jasmine rice (although I just use whatever rice I have.  And I never have brown rice)

In a saucepan, combine coconut milk, water, sugar, and salt.

Stir until sugar is dissolved.

Stir in rice.

Bring to a boil over medium heat.

Cover, reduce heat, and simmer for 18-20 min, until rice is tender

Sis. Chalmer's Chocolate Chip Cookies

These are literally the best cookies in Georgia.  When I make them elsewhere, like New Mexico, I have mixed results.  I assume it has to do with the humidity or some fine detail about the ingredients that I can't control when out of my home.

The original recipe makes like 2,000 cookies.  So I half it.  But honestly, we half even the half recipe for our family.  Because if you make them you will eat them.  Even if you hide them in the back of your freezer telling yourself that you wont eat a frozen cookie and therefore the 2 minutes that it takes to thaw will be surely enough time for you to rationally talk yourself out of eating yet another cookie you don't really need.  You can eat a frozen cookie, by the way.


1/2 Recipe for Sis Chalmer's Chocolate Chip Cookies

2/3 C Crisco
2/3 C butter or margarine (I use the latter)
1 C brown sugar
1 C white sugar
2 eggs
3 1/2 C flour (I use unbleached all purpose flour, for what it is worth)
1 tsp salt
1 tsp baking soda
1 - 1 1/2 C chocolate chips (let's be honest, I usually do the maximum amount)

Blend shortening and margarine.

Blend in sugars, eggs and vanilla

Blend flour with salt and soda, then add to the butter mixture (to save on dirty dishes I usually add those three right to the butter mixture, no pre blending)

Add chocolate chips

Bake at 375* for 8-9 minutes.  (Do not over bake.  They may still look a little raw and only barely brown on the edges but this makes a really soft, wonderful cookie.)

New York Cheesecake

As I was searching for a good birthday cake this year, I found myself falling back on a recipe my sister passed me a few years ago. I thought I would share it.

Crust
1/2 box graham crackers, crushed
1/4 c. butter, melted
dash cinnamon

Cake
4 blocks cream cheese, room temperature
4 eggs, separated
4 tsp. lemon juice
1 tsp. vanilla
1 c. sugar

Topping
1 c. sour cream
1/4 c. sugar
1/4 tsp. vanilla

1. Combine crushed crackers, butter, and cinnamon and press into a spring-form pan, pushing crumb against the sides and bottom.

2. Preheat oven to 250-265.

3. Whip egg whites until stiff peaks form. Cream  cream cheese, egg yolks, sugar, lemon juice, and vanilla until smooth. Fold in egg whites. Carefully pour over crust and smooth out. Bake for 1 hour. Immediately turn off oven, but do not open the oven door, and let cake sit for an additional hour.

4. Combine topping ingredients and pour over baked cake. Heat oven to 265 and cook for 10 minutes. Let sit in oven an additional hour. Cake should be slightly jiggly in the middle, but edges should not move.

5. Cool on the counter for 30 minutes and then chill in the refrigerator for at least 3 hours.

Note. I have made this in a large 10-inch spring-form pan and in small individual spring-form pans (and mini-pie pans), and I really like the miniature version. It freezes fantastically!