I hope you will enjoy visiting this section of the website. Those that have known me for a long time know that I love to bake – I just don’t have a lot of time these days to do it. Please be sure to visit the Community section of the website and add some of your own favorite recipes. Once we get enough, we’d like to publish our very own Rusty Bucket Friends cookbook and I’d love for you to be a part of it.
The Rusty Bucket
Coconut Shrimp In Pineapple Honey Glaze
1/4 large fresh pineapple (see note)
1 large red bell pepper, chopped
1 1/4 cups honey
1/4 cup white vinegar
3 ounces (about 1 cup shredded coconut)
Oil, for frying
1 cup cold water
1 cup flour
1 pound U-15 grade shrimp peeled and deveined
Cut the pineapple into small chunks, then puree in a food processor. Transfer to a nonreactive container with a lid that is large enough to hold all glaze ingredients. Add the bell pepper, and set aside.
In a nonreactive pot, combine honey and vinegar. Bring to a simmer over low heat, stirring frequently, until thoroughly blended. Pour mixture over pinapple and bell pepper, and stir to combine. Cover and refrigerate for 24 hours. Stir in coconut just before proceeding with the next part of the recipe.
Preheat a deep-fat fryer according to the owner’s manual. (Or heat 2 to 3 inches of oil to 350 degrees in a deep pot, fillingthe pot no more than halfway). Whisk together egg, water and flour to make a batter. Place the coconut in a wide bowl or rimmed plate.
Dredge the shrimp in the batter, draining off any excess to achieve a thin coating. Roll the shrimp in the shredded coconut to coat evenly. Fry, working in batches so as not to crowd the shrimp, until golden brown all over, about 3 minutes. Drain on a wire rack over paper towels.
Ladle about ¼ cup glaze onto each of 4 appetizer-size plates. Arrange the shrimp on top of the glaze, dividing them evenly among the 4 plates. Serve immediately.
To prepare pineapple, first cut off the top and bottom ends. Stand the pineapple up on stable cutting surface, and with a sharp slicing knofe, peel in strips from top to bottom. Cut the pineapple in quarters lengthwise, then cut out and discard the core. Use one of the quarters for this recipe. Save the other quarters for another use.
Makes 4 servings.
Per serving: calories, 789; fats 22 grams (25% calories);
cholesterol, 225 milligrams;
carbohydrate, 124 grams;
fiber, 6 grams;
protein, 30 grams;
sodium, 198 milligrams
Golden Fried Fillets
1 cup plain cereal flakes, such as corn flakes (for ¼ cup crumbs)
2 tablespoons flour
1 tablespoon Old Bay Seasoning (see Note)
1 tablesooon butter
4 thin fish fillets, such as tilapia, flounder or trout (about 6 ounces each)
Pour cereal flakes into a large zipper-top plastic bag, and crush them with a rolling pin to make fine crumbs. Add flour and Old Bay seasoning, and shake well to mix.
Melt butter in an extra-deep, 12-inch nonstick skillet over medium heat. Meanwhile, add fillets to the bag one at a time, close the bag and shake to coat with crumbs. Shake off the excess crumbs into the bag. Add each fillet to the skillet as it is coated.
Cook fillets about 5 minutes until they are golden brown on the first side. Turn the fillets over and cook about 5 minutes until they are brown on the second side. They should be opaque throughout and flake easily with a fork.
Carefully place a fillet on each serving plate and serve at once.
The brand old Bay Seasoning is a mild seafood seasoning found alongside the blended seasonings in most major grocer stores. If you can’t find it, use another mild seafood seasonsing blend in equal quantities.
Makes 4 servings.
Per serving: calories, 188; fats 4 grams (17% calories);
cholesterol, 88 milligrams;
carbohydrate, 7 grams;
fiber, 7 grams;
trace protein, 32 grams;
sodium, 485 milligrams
Coconut Almond Tart
1-1/2 c. toasted almonds
1/4 c light brown sugar
1/4 c. unsalted butter
Preheat oven to 350 degrees. Process or chop almonds until fine. Combine remained and press into buttered springform pan. Bake 10 minutes. Cool.
1/2 cup cream of coconut
3 oz white chocolate
1/4 cup sour cream
1/4 c. unsalted butter - cut in small pieces
1-1/2 c lightly packed coconut
Bring coconut cream to simmer. Add white chocolate and stir until melted. Pour into bowl and whisk in sour cream and butter. Stir until butter is melted. Stir in coconut. Chill for about 1 hour. Spoon into crust and refrigerate.
1/4 c. whipping cream
3 tbl butter
2 tbl light corn syrup
4 oz bittersweet choc
Simmer whipping cream, butter and corn syrup. Add chocolate and stir until melted. Reserve 3 tablespoons of chocolate. Spread remainder over filling.
Dip whole almonds in melted chocolate.
2 oz white choc
26 whole almonds
Melt and drizzle over dark chocolate. Top with whole almonds.
No Bake Chocolate Peanut Butter Oatmeal Cookies
Prep: 15 min, Cook: 5 min.
2 cups sugar
1/2 cup cocoa
1/4 lb. unsalted butter
1/2 cup milk
1/2 cup peanut butter
1/2 tsp. salt
1 Tbs. vanilla extract
3 cups quick oatmeal
Combine first 6 ingredients in a large heavy saucepan over medium high heat. Bring to a soft boil. Remove from heat. Stir in vanilla, then oats. Drop by tablespoonfuls on waxed paper and let harden.
Summer’s almost here. As much as I love to bake, I don’t want to be in the kitchen when it’s warm outside. This quick and easy dessert won’t heat up the kitchen and you’ll be amazed at how yummy it is!
2 3-oz packages instant vanilla pudding
3 cups milk
8 oz whipped topping (I use Cool Whip)
16-oz box graham crackers
1 ready-to-use Milk Chocolate frosting in a can
Mix pudding with milk. When it starts to thicken, fold in whipped topping. Line a 13”x9” pan with one layer of graham crackers. Pour half of the pudding mixture over the crackers, add an additional layer of graham crackers and repeat until you finish with a third layer of graham crackers.
Stick the frosting in the microwave (be sure to remove the foil cover first) for about 30 seconds or until it reaches a pourable consistency. Pour over the cracker-pudding mixture. Refrigerate overnight to soften graham crackers. Makes 6 to 8 servings.