1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut
For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.
For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.
Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
Thursday, July 30, 2009
Coconut Macadamia Nut Pie
1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted
Heat oven to 450°F.
Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min.
Cool completely.
Reserve 3 tbl. of the cream of coconut.
In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.
Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie.
Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted
Heat oven to 450°F.
Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min.
Cool completely.
Reserve 3 tbl. of the cream of coconut.
In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.
Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie.
Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
Bleu Cheese and Onion Dip
Ingredients:
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper
In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.
Cover and let chill in the refrigerator for about an hour.
This dip is good with crackers, raw
vegetables, and potato chips.
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper
In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.
Cover and let chill in the refrigerator for about an hour.
This dip is good with crackers, raw
vegetables, and potato chips.
Gooey Chocolate Cookies
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix
In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and the vanilla. Add the cake mix and mix well. The Dough Will Be Sticky.
Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets.
Bake at 350 F. for 9-11 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Makes about 4 1/2 dozen
Recipe Source: Taste Of Home - Angela Bailey
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix
In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and the vanilla. Add the cake mix and mix well. The Dough Will Be Sticky.
Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets.
Bake at 350 F. for 9-11 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Makes about 4 1/2 dozen
Recipe Source: Taste Of Home - Angela Bailey
Wednesday, April 15, 2009
Old Fashioned Split Pea Soup
All I need are carrots and celery to make this yummy soup . . . my mom just brought me the ham bones from Easter dinner . . . can't wait for the aroma of this soup cooking to fill my house! Oh yeah . . . don't forget some really good bread to go with this.
INGREDIENTS:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
DIRECTIONS:
In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.
Yield: 8 Servings
Source: my recipe files . . . I have no idea where this recipe came from
INGREDIENTS:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
DIRECTIONS:
In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.
Yield: 8 Servings
Source: my recipe files . . . I have no idea where this recipe came from
Friday, April 3, 2009
Strawberry Cheesecake Muffins
Ingredients:
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam
Directions:
In a small bowl, beat the cream cheese and confectioners’ sugar until smooth set aside.
In a large bowl, combine the flour, baking powder and salt.
In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract.
Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375° for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.
Monday, March 30, 2009
Banana Sour Cream Cake
18 oz. box yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
8 oz. pkg. Philadelphia cream cheese, softened
1/2 cup (1 stick) butter, softened
16 oz. pkg. powdered sugar (about 4 cups)
1 cup Planters Walnut pieces, finely chopped
1. Heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil
with mixer on low until moistened, scraping bottom of bowl often.
Beat on medium 2 minutes. Pour into greased and floured 13x9" pan.
2. Bake 35 minutes or until toothpick inserted in center comes out
clean. Cool cake completely in pan on wire rack.
3. Beat cream cheese and butter with mixer on medium until blended.
Gradually add sugar, beating well after each addition.
4. Remove cake from pan. Carefully cut cake crosswise in half using
serrated knife. Place 1 cake half, top-side down, on plate; spread
top with frosting. Top with remaining cake half; top side up. Frost
top and sides. Press nuts onto sides.
How to Neatly Frost the Cake:
Freeze cake layers about 20 minutes before frosting. This helps to
set the crumbs on the cut edges of the cake layers so they don't pull
up into the frosting. And don't worry if the frosting does not look
perfect on the sides of the cake - the nuts will cover any
imperfections.
Variation How to Prepare in Round Cake Pans
Prepare as directed. Pour evenly into 2 greased and floured 8- or
9-inch round cake pans. Bake 30 to 35 minutes or until toothpick
inserted in centers comes out clean. Cool 10 minutes in pans on wire
rack; remove from pans. Fill and frost with Philadelphia Walnut
Frosting. Store in refrigerator.
Source: Kraft.com
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
8 oz. pkg. Philadelphia cream cheese, softened
1/2 cup (1 stick) butter, softened
16 oz. pkg. powdered sugar (about 4 cups)
1 cup Planters Walnut pieces, finely chopped
1. Heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil
with mixer on low until moistened, scraping bottom of bowl often.
Beat on medium 2 minutes. Pour into greased and floured 13x9" pan.
2. Bake 35 minutes or until toothpick inserted in center comes out
clean. Cool cake completely in pan on wire rack.
3. Beat cream cheese and butter with mixer on medium until blended.
Gradually add sugar, beating well after each addition.
4. Remove cake from pan. Carefully cut cake crosswise in half using
serrated knife. Place 1 cake half, top-side down, on plate; spread
top with frosting. Top with remaining cake half; top side up. Frost
top and sides. Press nuts onto sides.
How to Neatly Frost the Cake:
Freeze cake layers about 20 minutes before frosting. This helps to
set the crumbs on the cut edges of the cake layers so they don't pull
up into the frosting. And don't worry if the frosting does not look
perfect on the sides of the cake - the nuts will cover any
imperfections.
Variation How to Prepare in Round Cake Pans
Prepare as directed. Pour evenly into 2 greased and floured 8- or
9-inch round cake pans. Bake 30 to 35 minutes or until toothpick
inserted in centers comes out clean. Cool 10 minutes in pans on wire
rack; remove from pans. Fill and frost with Philadelphia Walnut
Frosting. Store in refrigerator.
Source: Kraft.com
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