CHEF VINCENT'S KITCHEN

06/14/2017

Gluten free whole grain bread....first time for whole grain...

06/14/2017

King Ranch Chicken....serious goodness!

08/21/2016

Chef Vincent's Hatch Chili Chicken Enchiladas! Yum!

07/30/2016

Time to dehydrate some peppers..

07/16/2016

Fig Empanadas, more pot pies, Egg Plant Parmesan and Lemon Chiffon Pie.

07/16/2016

Chef Vincents been cooking! Fig Tarts and Chicken, Beef and Crawfish Pot Pies...

11/23/2014

Individual sweet pepper and sausage tortilla crusted quiches and individual crustless spinach quiches! Oh so yummy! Good job Chef Vincent!

11/23/2014

Grew some lemons and some tangerines! Thanks to Riser and Jessica Sertuche for the trees! We'd have more if the stinkin squirrels would leave them alone!

11/07/2014

Mm mm M!

03/02/2014

Yum!

Oatmeal Cake with Coconut Pecan Frosting

Ingredients:

1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla


Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.