s'more truffles

truffle filling:
16 oz. semi-sweet or bittersweet chocolate chips
1 cup heavy cream
4 Tbs. butter
1 oz. honey
1/4 tsp. almond extract
1/2 tsp. vanilla extract
mini marshmallows
graham crackers


For the truffle filling, place the chocolate chips in a medium bowl and set aside. Combine heavy cream, butter and honey in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.

Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.

Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.

blueberry truffles

ok so some friends of ours had a boy last week and i wanted to try something blue so i hope this comes out. i will update along with pics when i do this next week. i'm pretty sure i will be adding more white/blue chocolate to the insides also... hmm this recipe doesnt seem to have enough white chocolate to do a nice hold
Ingredients:

8 ounces cream cheese, softened
1 lb white chocolate (i'm going to use blue white chocolate)
3/4 cup vanilla wafer cookie crumbs (hmm not sure if i will add this
1 tsp vanilla extract
1/2 cup blueberry preserves

Preparation:

1.Melt 6 ounces of white chocolate (about 1 cup of chip-sized pieces) in the microwave or over a double boiler, and allow it to cool slightly.

2. Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.

3. Stir in the cookie crumbs, preserves and vanilla. Cover with plastic wrap and chill in the refrigerator for 4 hours , until firm enough to roll.

4. Shape the mixture into small balls and place them on a baking sheet.

5. Melt or temper the remaining 10 ounces of white chocolate.

6. Dip the truffles in the white chocolate using dipping tools or two forks. Place the chocolate-coated truffles back on the baking sheet.

7. Return the truffles to the refrigerator to set the chocolate. If the chocolate is tempered, you can allow them to come to room temperature before serving; otherwise, serve them straight from the refrigerator.
Chocolate Black Raspberry Jam Truffles

might use this instead i personally love the cream ones..
Ingredients:

12 ounces of bittersweet chocolate
7 ounces of black raspberry jam (the highest quality with the least sugar -- once again I used the Mountain Valley Orchard jam.)
1/3 to 1/2 cup heavy cream
optionally: three droppersful of Star Jasmine extract (click here to open a window showing how to make this extract)
enough bittersweet couverture chocolate to use for covering the truffles (about 14 ounces)

Procedure:

Melt the 12 ounces of chocolate.

Mix together the the cream, jam, and jasmine extract and blend thoroughly, then add to the melted chocolate.

Chill for an hour, and then scoop out the truffles onto a cookie sheet covered with wax paper and chill for an hour.

Melt the coverture chocolate in a bowl, and dip each of the truffle centers and return to the waxed paper and chill until hard.

Tiramisu Truffles

adapted from Truffles: 50 Deliciously Decadent Homemade Chocolate Treats
yields 40-50 1-inch truffles

10 ounces white couverture chocolate, finely chopped
1/2 cup mascarpone cheese*
2 1/2 teaspoons Marsala wine
1/2-1 teaspoon instant espresso powder (recommend: Medaglia D'Oro), to taste, divided
1 ounce milk chocolate in block form
1/2 teaspoon dutch-processed cocoa
50 small fluted paper cups, optional

*If your mascarpone cheese is very stiff and thick, whisk it in a small bowl until it is smooth and creamy before adding it to the chocolate.

Melt the white chocolate in a double boiler, stirring until smooth. Set the chocolate aside and allow to cool until just lukewarm.

While waiting, dissolve half of the espresso powder in the Marsala wine.

When the chocolate has cooled a bit, whisk in the mascarpone until smooth then add the espresso Marsala. Mix in the remaining powdered espresso, cover the bowl and place in the refrigerator overnight.

The next day:

Grate the block of milk chocolate on the largest holes of a box grater. Toss the chocolate shavings with the dutch processed cocoa.


Scoop balls of the ganache with a spoon and roll quickly between your palms. If your hands get sticky quickly, dust your clean palms with a little powdered sugar between rolling.

To finish, roll the truffles in the shaved chocolate/cocoa mixture.



These truffles are made from fresh perishable ingredients and are best enjoyed soon after making them. If you wish to keep them for more than a day, place a single layer of the truffles into an air tight container and refrigerate for up to 10 days.

Cindy Crawford's Strawberry-Rhubarb Pie

Crust
2 2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
6 tablespoons cold milk
Filling
1 1/4 cups plus 2 teaspoons sugar
1/3 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 tablespoons butter , cut up
2 teaspoons milk
Directions:

To make crust, preheat oven to 400°. Mix flour and salt. Measure oil and milk together—don't stir. Add to flour. Make crust on wax paper.

To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: If adding blueberry or peach, add lemon zest.

Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Allow to cool 1 hour before serving.

pumpkin-spiced gingersnap truffles

from bhg
ingredients
1-1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
directions
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

2. In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. ) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.

3. Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.

fruit cake truffles

havent tried yet
Ingredients

6 (1 ounce) squares semisweet chocolate
3 tablespoons whipping cream
3 tablespoons butter
2 tablespoons orange liqueur
1 cup fruitcake crumbs
1/2 cup sifted confectioners' sugar
Directions

Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.

Hazelnut Truffles

Ingredients
8 oz good quality bittersweet chocolate, chopped
8 oz good quality milk chocolate, chopped
8 oz (1 cup) heavy cream
1 tablespoon hazelnut extract or Frangelico liqueur
chopped toasted hazelnuts, finely chopped (for coating)

Directions

Chop the bittersweet chocolate and place it in a large heatproof bowl.

In a small saucepan, heat the cream until it reaches a boil. Turn off the heat and stir in the hazelnut extract or Frangelico. Once it reaches a boil, pour it over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it.

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a parchment-lined sheet pan, and chill overnight.

The next day, roll each ball in chopped toasted hazelnuts.

Makes about 32 truffles.

Espresso Dark Chocolate Truffles

havent tried yet

Ingredients
16 oz good quality bittersweet chocolate, chopped
8 oz (1 cup) heavy cream
2 tablespoons espresso powder
unsweetened cocoa powder, for rolling

Directions

Chop the bittersweet chocolate and place it in a large heatproof bowl.

In a small saucepan, heat the cream with the espresso powder until it reaches a boil. Once it reaches a boil, pour it over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it.

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a parchment-lined sheet pan, and chill overnight.

The next day, roll each ball in cocoa powder.

Makes about 32 truffles.

gingerbread truffles

havent tried this yet
Ingredients
8 oz good quality bittersweet chocolate, chopped
8 oz good quality white chocolate, chopped
8 oz (1 cup) heavy cream
10 whole allspice berries
10 whole cloves
1 tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 teaspoons grated fresh gingerroot (it’s easy to do this on a microplane grater)

16 oz (1 pound) good quality bittersweet chocolate, melted to 115 degrees, for enrobing

cinnamon, for dusting

Directions

Heat the cream with the allspice berries, cloves, molasses, cinnamon, sea salt, and grated ginger in a small saucepan. When it reaches a boil, turn off the heat and let it steep at room temperature for 1 hour.

Meanwhile, chop the bittersweet and white chocolate and place in a large heatproof bowl.

When the cream has steeped for an hour, briefly heat it back up to a simmer then pour it through a fine-mesh seive over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it.

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a parchment-lined sheet pan, and chill overnight.

The next day, melt 16 oz bittersweet chocolate in a bowl set over a pan of barely simmering water. Take the bowl off the heat, let the chocolate cool to 115 degrees F, then begin the process of enrobing the truffles: place a ball in the chocolate, use a fork to gently turn it so it gets fully coated, then lift it out of the ganache with the fork, tapping the side of the fork on the edge of the bowl to remove any excess melted chocolate. Place on a parchment-lined sheet pan. The chocolate will start to set up pretty quickly, so have your ground cinnamon nearby – sprinkle just a little on the top of each truffle.

Chill the enrobed truffles in the refrigerator for at least 1 hour, to harden fully.

Makes about 32 truffles.

ginger truffles

havent tried these yet
2 pounds White chocolate (chips or solid)
1/2 cup Whipping cream
1/4 cup Butter
2 teaspoons Ground ginger (or more to taste)
1 pinch Cinnamon
Crystallized ginger
PREPARATION
1. Cut the chocolate into small pieces. You can put chips in a food processor until broken up a bit, or chop with a knife if you have a block. Separate the chocolate - 1 pound for the truffles and 1 pound for coating.

2. Heat the whipping cream, butter, ground ginger and cinnamon over medium heat until the butter is melted and the cream is scalded.

3. Remove from heat and stir in 1 pound of the chocolate. Continue stirring until all pieces are melted and there are no lumps.

4. Pour into a shallow dish - like a pie pan - cover, and refrigerate. The more it is spread out, the quicker it will cool. You can leave it overnight or for just an hour or two - to see if it is ready, take a spoonful and roll in between your palms. If it forms a firm ball, you can proceed.

5. Repeat the process, taking a spoonful and rolling it into a ball between your palms. It is surprisingly easy to work with. Place the balls on a plate or tray and into the freezer to cool.

6. Cut the crystallized ginger into 1/8 to 1/4 inch cubes.

7. To coat the truffles, melt the rest of the chocolate (I do this in the microwave, stirring every thirty seconds). There are a couple of ways to coat. If you want a perfect smooth coating, you can dip and carefully remove to a piece of parchment. For easier coating and a more rustic appearance, roll between your palms after dipping - the chocolate will become a bit spikey and uneven. After you have coated the truffle, press a piece of crystallized ginger into the top.

You can refrigerate these, but they seem to do fine at room temperature.

pumpkins truffles

Ingredients
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground gloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce butter, room temperature
1/4 cup orange-flavored liqueur, optional (recommended: Grand Marnier)
6 ounces melted dark chocolate
3 ounces cocoa powder
Directions
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.

On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.

Coconut Cream Truffles

Makes about 24.

1/2 cup heavy cream
1/2 cup flaked coconut
1/2 pound white chocolate, chopped
1 tablespoon unsalted butter
1/4 teaspoon coconut extract
Confectioner's sugar

Heat cream and coconut to a simmer. Remove from heat, stir in chocolate, then let sit for 5 minutes.

Add butter and extract, stirring until smooth Cover and chill for 3 hours.

Drop with a teaspoon onto wax paper. Roll into balls, then roll in coconut. Cover and chill for at least 2 hours.

These can be stored for up to two weeks.

cookie dough truffles

Ingredients
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
Directions
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

super easy peanut butter cookies

1 cup peanut butter

1/2 cup sugar

1 egg


Preheat oven to 325. Mix peanut butter, sugar and egg until well blended.
Refrigerate for 30 minutes.
Remove and roll mixture into 18 balls.
Place on ungreased cookie sheet 2 inches apart.
Flatten each ball by using a fork to make a criss-cross pattern.
Bake 18-20 minutes or until lightly browned,
Cool for 5 minutes on cookie sheet and then cool completely on a wire rack.
I melted some chocolate and dipped one end ...they were SO GOOD and so very easy!

CINNAMON ROASTED PECANS

these are very common here in New Mexico and they are SO GOOD!!!
1 lb. pecans
1 egg white
1 tbsp. water
3/4 c. sugar
1 tbsp. cinnamon
1 tsp. salt

Preheat oven to 275 degrees. Beat egg white and water. Add
pecans. Mix all other ingredients in a separate bowl. Then
add pecans and dry mixture together. Spread on a cookie
sheet and bake at 275 degrees for 45 minutes, turning
pecans every 15 minutes.

New Jersey Crumb Cake

Ingredients
CAKE
1/2 cup margarine or butter
1 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
TOPPING
1/2 cup margarine or butter
1 cup sugar
2 cups biscuit mix
2 teaspoons cinnamon
1/4-1/2 cup powdered sugar
Directions
Cream butter and sugar.
Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture.
Stir in vanilla.
Pour batter into a greased 9 x 13 pan.
For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.
Sprinkle over batter in pan.
Bake at 350° for 30 minutes or until done.
Top with the 1/4 - 1/2 C powdered sugar when cool.

Strawberry-Coconut Tres Leches Trifle

Adapted from Pampered Chef's 2010 Season's Best Cookbook

1 lb fresh strawberries, divided
One 16-oz frozen pound cake*, thawed
(*The recipe called for 3 packages of Ladyfingers.)
1 can sweetened condensed milk, divided
1 can (14 oz) unsweetened coconut milk, divided
1 container (8 oz) sour cream
1 container (12 oz) frozen whipped topping, thawed, divided or make your own like i do :)
1 pkg (3.3 oz) coconut cream* instant pudding and pie filling
1 tsp Cinnamon

1. Set aside one strawberry for garnish. Hull remaining strawberries and slice. Set aside.

2. Trim Pound cake and dice into 1-in. cubes. Set aside. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconutmilk and sour cream. Add cake and toss gently.

3. Attach open star tip to Pampered Chef's Easy Accent® Decorator.(or use your own) Fill with 1 cup of the whipped topping. Combine pudding mix and remaining coconut milk; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

4. To assemble, place half of the pound cake mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.

pastel de tres leches (3 milk cake)

adapted from alton brown with a few extras :) i used coconut milk ( i plan to toast coconut next time) and strawberries
Ingredients
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half ( i used coconut milk)
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

not from alton brown:
Variations
Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.
Notes
Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.

KUEJADAS (PORTUGUESE TART)

The Portuguese Tart is caramelized on the outside and has a custard like texture inside. It satisfies any sweet tooth and I’ll bet you just can’t eat one only.

Ingredients

1 cup sugar
3 1/2 tablespoons butter, melted
2 eggs
1 cup flour
1 can 14oz condensed milk
2 cups milk

Instructions

Beat the eggs in a large bowl.
Basically, you just mix all the ingredients together. This is such a simple recipe. If the mixture is lumpy, strain it to get a smooth batter. ( i strained mine )
Ladle the mixture into greased muffin tins. This recipe yields 18 tarts.
Bake in a 400F preheated oven for 15 minutes. Reduce the temperature to 325F and bake for another 20 minutes.

orange truffles

Ingredients
1/3 cup whipping cream
2 tablespoons unsalted butter
1 1/2 tablespoons orange flavoring
8 ounces bittersweet chocolate, broken into chunks
Cocoa powder
6 ounces bittersweet chocolate
2 tablespoons solid vegetable shortening
Preparation
1Heat the whipping cream and butter together just to a simmer, then add chocolate. Remove from heat while chocolate melts. Add flavoring. Stir until glossy and pour into a chilled bowl. Set aside until firm.
2Once firm, use a small melon baller and scoop ganache out. Roll by hand, using cocoa powder to reduce stickiness. Chill until firm.
3Melt 6 ounces bittersweet chocolate with 2 tablespoons solid vegetable shortening in the microwave for about 1 minute. Stir until melted; microwave additional seconds as needed. Drop each ball individually into chocolate, roll with a fork until coated, then use the fork to lift out and place on parchment paper. Chill and keep refrigerated.

key lime truffles

12 ounces white chocolate
1/2 cup heavy cream
2 tablespoons key lime juice
1/4 cup butter

12 oz. white chocolate
2 Tablespoons shortening

Melt chocolate and butter. Stir in cream and vanilla. Stir until
smooth. Refrigerate, stirring occasionally to keep smooth and
promote even cooling, maybe one hour or two. Shape into balls by
rolling between hands.

Place on foil lined baking sheet and freeze about 15-20 minutes.
While freezing, melt coating chocolate and shortening, stirring
until smooth. Using fork method, dip truffle balls in coating and
place on either foil or waxed paper lined sheets. You can also just
roll the balls in cocoa or powdered sugar or finely chopped nuts.

coconut cream pie

this is from my cookbook diners, drive-ins and dives


3 cups of whole milk divided
3 large eggs
1/2 cup plus 2 tbls cornstarch
3/4 cup sugar
2 tblsp unsalted butter
1/8 tsp salt
1 1/4 cups of untoatsed sweetened coconut, plus 1/3 cup, toasted ( i used the large coconut because that is what i had on hand but next time i will do the smaller coconut per request of husband person)
1 tsp vanilla
1 10 in prepared (baked) pie crust
whipped cream (optional)
whisk 1/2 cup of milk, the eggs, and cornstarch in a bowl until smooth
in a medium saucepan, whisk together the rest of the milk with sugar, butter and salt. Bring just to a boil over medium heat. slowly whisk in egg mixture. Continue to ck, whisking constantly, until the mixture just come to a boil and is very thick. remove from the heat and whisk in 1 1/4 cups of untoasted coconut and the vanilla.
pour the coconut custard into the pie crust. spread evenly into the crust and scatter the toasted coconut on top. Refrigerate until chilled and set about 2 house
server with whipped cream if desired.
I have to say i am more of a cake person but this pie turned me into a pie person!

hot chocolate

1 heaping tsp of cocoa
2 tsp sugar ( i use 1 tsp of agave)
8 oz milk (which ever kind you like)
put everything in large sauce pan and I use this thing pictured in the photo above to beat/whip it while it heats up.. I bought this so many years ago and love it I really just cant remember what its called. But the whipping/beating REALLY makes the difference. I also use rice whip dream to top it off :)

eggnog cheesecake

Ingredients
5 Tbsp. butter, melted
1-1/4 cups whole-grain nugget cereal (such as Grape Nuts)
1/3 cup granulated sugar
1/4 tsp. ground cinnamon
Dash kosher or sea salt
3 8-oz. pkg. cream cheese, softened
1 cup granulated sugar
4 eggs, lightly beaten
1 cup eggnog
1 Tbsp. pure vanilla extract
1 Tbsp. imitation rum flavor
1/2 tsp nutmeg


1. Heat oven to 375 degrees F. Butter a 9- or 10-inch springform pan with 1 tablespoon of the butter; set aside.

2. In food processor bowl; process cereal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tube just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350 degrees F.

3. In clean food processor bowl,* process cream cheese until smooth. Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla, imitation rum and nutmeg process until combined.

4. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (the center will be soft). Turn off oven and leave the door ajar. Let cheesecake stand in oven 1 hour.

5. Transfer to wire rack; cool 15 minutes. Using a small thin knife, loosen crust from sides of springform pan. Cool 30 minutes. Remove sides from pan; cool 1 hour. Cover and refrigerate 6 hours or overnight.

. *Cheesecake filling may be prepared with electric mixer, beating on medium speed.

Pumpkin Roll

Ingredients

* 3/4 cup all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 2 teaspoons pumpkin pie spice
* 1 cup pumpkin puree
* 3 eggs
* 1 teaspoon lemon juice
* 2 tablespoons confectioners' sugar
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup butter
* 1 teaspoon vanilla extract
* 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees. Line a 9x13 inch jelly roll pan or cookie sheet with parchment paper.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Eggnog truffles

Makes 2 dozen


INGREDIENTS

1 pound white baking chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon nutmeg, Ground
1/4 teaspoon Imitation Rum Extract
Nutmeg, Ground (for sprinkling)

DIRECTIONS

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.

2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.

3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.

4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

Tips

Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.

Coconut Ambrosia Salad

Makes 16 servings


1 pint heavy whipping cream
1 14-oz. can coconut milk
1 box Jello instant vanilla pudding mix (5.1 0z.)
1 16-oz. jar maraschino cherries, drained
2 20-oz. cans pineapple chunks, drained
2 11-oz. cans mandarin oranges, drained
2 cups sweetened shredded coconut

In a large mixing bowl, whip together heavy whipping cream, coconut milk and pudding mix until thickened. Mix in cherries, pineapple, oranges and shredded coconut. Refrigerate for at least two hours before serving.

Peanut Butter Cup Brownies

Ingredients

* 2 sticks unsalted butter, plus more for the pan
* 8 ounces bittersweet chocolate, chopped
* 4 large eggs
* 3 cups sugar
* 2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* kosher salt
* 8 large peanut butter cups, cut into pieces

Directions

1. Heat oven to 400° F.
2. Melt the butter and chocolate in a pan over low heat.
3. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
4. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes

Pumpkin-Spice Cheesecake Brownies

Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon (i didn't add)


Cheesecake Batter
6 oz cream cheese, softened - I used 8oz
1 egg
1/3 cup sugar - I used 1/2 cup
2 tbsp flour - I used 2 Tbsp + 2 tsp
1/2 cup pumpkin puree - I used 2/3 cup
1/4 tsp pure vanilla extract - I used 1/3 tsp
1/2 tsp cinnamon - I used 2/3 tsp
1/4 tsp each ground ginger and ground cloves - I used 1/3 tsp

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving. Keep refrigerate

Cream Cheese Frosting

this is perfect for red velvet cake, carrot cake, even chocolate cake

8 oz. bar cream cheese, cold
1/2 cup butter (1 stick), softened to room temperature
1 tsp vanilla extract
1 tsp lemon extract (optional)
3 1/2 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extracts. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Mexican Hot Chocolate Truffles

makes about 60 truffles


truffle filling:
16 oz. semi-sweet or bittersweet chocolate chips
1 cup heavy cream
4 Tbs. butter
1 oz. honey
2 tsp. ground cinnamon
1 tsp. ground cayenne pepper *
1/4 tsp. almond extract
1/2 tsp. vanilla extract

coating chocolate:
1 cup semi-sweet or bittersweet chocolate chips
2 tsp. vegetable shortening

ground cayenne pepper
ground cinnamon

*For a little kick , start with 1/4 teaspoon of cayenne pepper and see if that's enough. If you really want to knock your socks off, add 2 teaspoons or more.

For the truffle filling, place the chocolate chips in a medium bowl and set aside. Combine heavy cream, butter, honey, cinnamon and cayenne pepper in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating chocolate, combine the chocolate chips and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet. Sprinkle cayenne pepper and cinnamon on top before the chocolate sets up.

You can store the truffles in an airtight container in the refrigerator.

Tibok-Tibok (coconut milk pudding)

For dairy-free alternative, you can replace the whole milk with coconut milk, rice milk, goat milk or soy milk.

latik:
3 1/2 cups canned coconut milk*

toasted coconut:
1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)

pudding:
3 1/2 cups canned coconut milk *
3 1/2 cups whole milk
1 cup sugar
1 cup cornstarch
1 tablespoon of lime peel
1/2 tsp salt

* for best results, try to find canned coconut milk that has "first pressing" written on the label

For the latik:

In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown. Remove from heat immediately and pour into small bowl.

NOTE: some canned coconut milk are very lean, so if your coconut milk starts thickening and there's not much oil coming out, add a tablespoon of coconut oil or vegetable oil to allow the milk solids to turn golden brown.

For the toasted coconut:

Preheat the oven to 350 degrees F. Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat. Heat for 3 to 5 minutes or until golden brown.

For the pudding:

Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside. In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel. Bring to a boil, remove lime peel and then lower heat to a simmer. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. Add 1 cup whole milk and mix thoroughly. Pour into the saucepan and stir constantly until the pudding starts to thicken. Let the pudding cook for a few more minutes. The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan. Let cool completely before cutting into servings

Champagne Truffles

makes about 60 truffles

truffle filling:
3 1/2 cups semi-sweet chocolate chips
1/4 cup butter
3/4 cup champagne (I use Moet et Chandon White Star NV)
1/4 cup honey
1/4 cup liqueur (I use Grand Marnier)

coating:
1 to 2 cups3 to 4 cups powdered sugar
semi-sweet or bittersweet chocolate chips

NOTE: If you can get your hands on some Ghirardelli or Guittard chocolate chips, I find that they have a smoother texture that works great for truffles.

For the truffle filling: place chocolate chips in a large bowl and set aside. On low heat, melt together butter, honey, champagne and liqueur in a saucepan. Pour over chocolate chips and stir until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating: Sift half of the powdered sugar on a cookie sheet and keep the other half in the sifter. Set aside. Melt chocolate chips in a double boiler; stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and the cookie sheet with powdered sugar on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the powdered sugar on your right. Sift more powdered sugar over the truffles and let the coating chocolate set before transferring the truffles.
You can store the truffles in an airtight container in the refrigerator.

Coconut Gelato

I used the can stuff and in milk in the coconut milk in the carton.. you don't have to use the stuff in the carton since I know its hard to come by. Just use cows milk




opps i made a little mess

yummy toasted coconut.. I also put toasted coconut in Scott's yogurt.
href="http://2.bp.blogspot.com/_t5A-nHlkqLk/Srvo2AvA-AI/AAAAAAAAASI/orTk9C-cw-0/s1600-h/ic7.jpg">

This is now the number one requested dessert in our family
Ingredients

* 1 cup milk
* 1 (14 ounce) can coconut milk
* 1/2 cup sugar
* 5 egg yolks
* 1/2 teaspoon salt

Directions

Pour the milk and coconut milk into a saucepan and bring it to a light simmer. While it is heating up, whisk the egg yolks and sugar by HAND till its satiny and thick.

Once the milks start to simmer, turn off the heat and whisk 1/2 of the mix into the egg yolks. Return the egg yolks to the sauce pan and turn on the heat. MAKE SURE THE HEAT IS VERY VERY low, as you do NOT want the mix to curdle.

Whisk for about 5 minutes or till it thickens and can coat the back of a spoon.

Take off the heat and strain the mix into a large bowl.

Whisk the salt it and let it cool, then cover it with plastic wrap and put it into the refrigerator overnight.

10 minutes before processing it in your ice cream maker, put the mix into the freezer along with the dasher. (This SHOCKS the mix so that not too much air gets mixed into it in the ice cream maker). Do not leave it in the freezer for more than 10 minutes.

Process according to your ice cream maker.
* I also toasted some coconut and put in about a cup at the very very end of the ice cream maker cycle.. also if you can find coconut milk (not the canned stuff) at whole foods near the cows milk (its in a 1/2 gallon container looks just like cows milk) it's a great substitute for the cows milk and it gives it even more coconut flavor!

peach puzzle pie

for my dear sister in law who loves peaches
Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.

Peaches and Syrup
7 medium peaches , peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
6 tablespoons milk

1. For the peaches and syrup: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.

2. For the dough: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)

3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.

4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3). Cut into wedges around each peach and serve, pouring syrup over each portion.

photo 1

photo2

photo 3

Strawberry Cream Cheese Pound Cake

this recipe i found on bakerella
I'll post my own photos soon. (just wanted to post this now before i lost it)
Cream Cheese Pound Cake
3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 350 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.

Pour into two greased and floured 9 X 5 loaf pans.

Stir in 2-cups strawberries for each loaf if desired.
Bake for about 60 minutes or until done.

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk

Cream butter and cream cheese. Add sugar and milk until thoroughly combined.
Spread on top of cake.
Store in the refrigerator.

Grandmom's Irish potato candy

1 pound XXX sugar (xxx is confectioner or powder sugar)
1/4 pound butter softened
1 tsp vanilla
1 tsp vanilla
1 tsp milk
1/2 - 1 cup coconut
cinnamon
sift sugar. mix well with the butter, vanilla and milk. knead with hands until smooth. add coconut, and more milk if needed. Shape to look like tiny sweet potatoes. Roll into cinnamon

Irish Potato Candy Mine

8 oz. cream cheese, soften at room temperature
2 lb. 10X sugar
1 tbsp. milk
1 tsp. vanilla
7 oz. bag coconut
Cinnamon

Cream cheese until fluffy. Add milk and vanilla. Mix using a fork. Work 1 pound of 10X sugar at a time into cheese mixture. Add coconut. Roll into small balls. In a little plastic bag put in cinnamon. Shake until covered. Add about six balls at a time.

pineapple upside-down cake

Hope you guys like this one Angela
20 oz sliced pineapple
1/4 cup butter
2/3 light brown sugar, firmly packed
1 1/2 cups sifted all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup shorting
3/4 cup milk
1 egg
preheat oven to 350. drain pineapple and reserve 2 TBLS of syrup. melt butter in 10 in heavy skillet with over proof handle over lover heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange drained pineapple on sugar mixture in skillet. In medium blow sift flour with sugar, baking powder and salt. Add shortening and milk. Beat 2 min at medium speed with electric mixer. Add egg and reserved pineapple syrup, beat 2 min longer. Pour cake batter over pineapple in skillet. Bake about 45 min. Cool for 5 min. Loosen cake from edge of skillet, cover with serving plate and invert onto plate.

White Chocolate Macadamia Nut Blondies

from Erin’s Food Files

1/2 pound (1 cup) unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped
Turbinado sugar (for garnish/sprinkling – optional)

1. Preheat the oven to 350 degrees F. Chop your macadamia nuts and place them on a baking sheet. Toast in a 350 degree F oven for 5-10 minutes, until golden and fragrant. Allow to cool before using.
2. Cream the butter and brown sugar on medium speed until a smooth batter is formed (this should take 3-5 minutes). While the machine is running, add the eggs, the vanilla extract, and almond extract (if you’re using it), until incorporated into the batter.
3. Combine the flour, salt, and baking powder in a medium bowl. Slowly add the flour mixture to the batter and mix on low speed just until a dough is formed (don’t over-beat!). Either by hand (literally) or with a big spoon or spatula, fold the nuts and chips into the dough.
4. Once the dough is all blended, line and/or grease a 9 x 13-inch baking pan with Pam. Spread the batter into the pan with a greased spatula or just use your hands to press the dough in (this is what I did) and place in the preheated oven. Bake for 30-35 minutes, until set and lightly golden (this may even take 40 minutes, so just keep an eye on them!). Allow to cool completely in the pan before cutting. Store in an air-tight container.

Lemon Cake

This recipe was "stolen" from Ya Ya Cindy. This is her son's favorite cake. If I don't add it here I'll end up forgetting where it is ;)

Ingredients:

1pkg lemon cake mix
1pkg instant lemon pudding
4 eggs
3/4 cup oil
1/4 cup lemon juice
1/2 cup water

Directions:

1. Preheat oven to 350. Grease cake pan. (I use a bundt pan. But, have prepared in a 9 x 13 pan as well.)

2. Place the cake ingredients into your mixer. Mix on cake setting for approximately two minutes. I watch the color of the mixture. When it turns a creamy yellow color, I know it's done.

3. Turn cake mixture into greased pan. Bake for 45 minutes. Test for doneness. (If you use a different type of pan, refer to baking directions on cake mix box.)

4. Let cool in bundt pan for about 15 minutes. Use a knife to release sides of center of cake. Turn out onto cake plate.

5. Pierce top of cake several times with a fork, or skewar. Pour glaze (recipe to follow) over top of cake.

Glaze Ingredients:

Powdered Sugar
Lemon Juice

I usually use about 1 pound of powdered sugar, and add just enough lemon juice to make a very thick glaze. Since you will be glazing the cake while it is still warm, if you make the glaze to runny, it will slide off the cake.

Kentucky Butter Cake

For the cake:

3 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 c. unsalted butter, softened
2 tsp. vanilla extract
4 eggs



For the butter sauce:

3/4 c. granulated sugar
1/3 c. unsalted butter
3 Tbsp. water
1 -2 tsp. vanilla extract
powdered sugar, for garnish



Preheat the oven to 325. Spray a Bundt or tube pan with cake release.Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into pan. Bake for 55 - 70 minutes, until toothpick inserted in center comes out clean. In small saucepan over low heat, combine all sauce ingredients, stirring occasionally until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 - 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5-10 minutes. Just before serving sprinkle with powdered sugar.

coconut pound cake

4 Eggs
2 Cups all purpose flour
½ Cup melted butter
½ Cup coconut milk
¼ Cup fresh or frozen unsweeted, shredded coconut.
1½ Cup sugar
2 Tablespoons pure vanilla
½ Teaspoon baking powder
¼ Teaspoon salt


Directions
Preheat oven at 325 degrees.
In a mixing bowl, creamed butter and sugar together.
Add egg, one at a time with butter sugar. Mix well.
Add vanilla, baking powder, salt and coconut milk.
Blended all purpose flour and shredded coconut.
Greased cake pan with cooking oil and sprinkles some flour at the bottom of cake pan.
Pour the cake batter in to the cake pan.
Bake for 1 ½ hour.
Removed from the oven, wait till cake cool off before take it out the cake pan.

Real Danish Butter Cookies

2 cups all-purpose flour
½ tsp. baking soda
1 cup unsalted butter, softened

½ cup granulated sugar
1 large egg, beaten
3 to 4 Tbsp. sanding or other coarse-grain sugar

1. Set racks in the upper and lower thirds of the oven, and preheat to 350F. Line 2 large baking sheets with parchment.

2. In a medium bowl, whisk together the flour and baking soda.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy. Then add the sugar and beat briefly to combine. Add the flour mixture, and beat on low speed until just combined. The dough will appear crumbly, but if you squeeze a bit in your hand, it will cohere. Divide the dough in half.

4. Roll each half between large sheets of plastic wrap into a rectangle approximately 10 by 15 inches, about 1/8 inch thick. Transfer, still in plastic wrap, to a baking sheet, and refrigerate until firm, about 30 minutes. Then remove the top layer of plastic wrap and cut into desired shapes.

5. Brush the tops of the cookies very lightly with the beaten egg, and then sprinkle with sanding sugar. Bake the cookies, 2 sheets at a time, switching positions of the pans halfway through baking, until they are very pale golden, 15 - 18 minutes, depending on size. Cool on the baking sheets for 5 minutes; then carefully slide the cookies, still on the parchment, onto wire racks. Cool completely. Make more cookies with the remaining dough, baking on cooled, freshly lined baking sheets. Makes about 35 cookies.

easy monkey bread

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)


Preheat oven to 350 Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts , arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


Preheat oven to 350 Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

the best chocolate chip cookies ever!

2 cups all-purpose flour , spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips

Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Butter Mochi

This is a Hawaiian recipe from my friend Jana.

ingredients:

1/2 c butter

2-1/2 c sugar

3 c milk

1 tsp vanilla

1 pkg (1lb)mochiko (sweet rice flour) you can find this in an oriental grocery store

1 tsp baking powder

5 eggs beaten

*1 c flaked coconut

Melt butter and let cool. Combine mochiko, sugar and baking powder. Combine remaining ingredients and stir into mochiko mixture, mix well *you can add the coconut on the mixture or use it as garnish. Pour into a 13x9x2 inch pan. Bake for 1 hour at 350, *after 30 minutes sprinkle on top the coconut as garnish and cook for the remaining 30 minutes. Cool and cut into squares and place on muffin cups.

Vanilla Fudge

from grandmom Fritz's recipe book

2 cups granulated sugar
1 /2 dairy sour cream
1/3 cup white corn syrup
2 TBLS butter
1/2 TBLS salt
2 tsp vanilla
1 cup nuts
Combine first five ingredients in a sauce pan. Bring to a boil slowly, stirring until sugar dissolves. Boil without stirring over med heat. Remove from heat, let stand for 15 min. add vanilla and heat until mixture starts to lose its gloss. About 8 min. Add nuts. Pour into a greased pan, cool and cut into squares.
I haven't tried this one yet so let me know how it comes out

Buttery Cooky Aunt Louis

This recipe was in my grandmother Fritz's cookbook with the name Aunt Louis next to it. I made this so long ago that I forgot what they taste like.
1/2 lbs. butter
1 cup sugar
1/2 tsp. vanilla
3 1/4 cups sifted flour
2 eggs
cream butter add sugar and cream well. add eggs and vanilla you can use a mixer for this but stir in flour. use cookie press and bake in a hot over 400 degrees.
* mom mom doesn't say how long and it's been to long since I made them so just keep checking until they are done. Send me an email and let me know how long it takes so I can add it here.. and don't forget to send a photo so I can add that also :)

Ginger Snaps

my favortie cookie! If you like spices like pumpkin pie or apple cider you will love this cookie.
Cream 3/4 cup shortening or butter and gradually beat in 1 cup brown sugar, firmly packed. Stir in 1 egg and 1/4 cup molasses and blend thoroughly. Sift 2 1/4 cups sifted flour with 2 teaspoons baking soda, 1 teaspoon each of cinnamon and ginger, 1/2 teaspoon cloves, and 1/4 teaspoon salt. Gradually blend the dry ingredients into the creamed mixture and chill the dough for 1 hour. Shape the dough into small balls and dip the tops in sugar. Arrange the balls at least 3 inches apart on a greased baking sheet and sprinkle each cookie with 2 or 3 drops of water. Bake the cookies at 375° F for about 10 to 12 minutes, or until they are firm.

Pumpkin Pie

I hope you enjoy it Jana

1 pie crust baked

pumpkin filling
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 15oz can of pumpkin (not pumpkin pie mix!)
1 can 12oz evaporated milk
2 eggs, beaten


Heat oven to 425
mix all filling ingredients by hand with wire whisk until well blended. pour into baked pie crust. Cover edge with strips of foil to prevent excessive browning.
Bake 15 min. reduce oven to 350 and bake 40-50 min or until knife comes out clean. remove foil the last 5 min of baking. cool for 30 min and refrigerate at least 2 hours. Top with whipped cream before serving

Peppermint Candy Cookies

the photo is of a Russian tea cake..i will post a photo when i get into a house and can make them. But this is what they will mostly look like

I use this recipe when I make these cookies at Christmas time. These are always a big hit

The cookie dough
1 c butter -- softened
1/2 c confectioner's sugar
1 ts vanilla
2 1/2 c flour, all-purpose
1/2 c walnuts -- chopped

candy mixture

1/4 lb peppermint candy -- crushed
1/2 c confectioner's sugar

The Filling
2 TB cream cheese -- softened
1 ts milk
1 drop of red food coloring
1/2 c confectioner's sugar
3 TB candy mixture -- see above

the cookie dough:
Cream the butter, sugar and vanilla together until fluffy. Add the flour and walnuts and blend to form dough. Wrap in plastic wrap and chill for 1 hour.

Candy mixture:

In a small bowl combine both ingredients. Set aside. Three tablespoons of this mixture is used in the filling and the remainder is used to garnish the cookies.

The filling:

In a bowl blend together the cream cheese, milk, food coloring and the conf. sugar until smooth. Blend in 3 T of the candy mixture.

Remove the dough from the refrigerator and for each cookie pinch off a rounded teaspoon of the dough. Form into a ball and shape around your thumb to make a little compartment in the middle. Place about 1/4 teaspoon of the cream cheese filling in the depression. Pinch the dough back together and roll it back into a ball. Repeat the process with the remaining dough and filling. Place the balls on a nonstick cookie sheet. Bake in a preheated 350 oven for 10-12 minutes. Do not brown. Remove cookies to a cooling rack. To garnish, roll the cooled cookies in the remaining candy mixture.

Recipe By : Frugal Gourmet's Christmas

Easy Orange Drop Doughnuts

Grandmom Fritz's recipe, I haven't made this one yet and I copied it just as she wrote it. So let me know if it comes out and send me a photo!
2 eggs
1/2 cups sugar
2 TBLS soft butter
2 cups flour half whole wheat
2 tsp baking powder
1/2 tsp salt
1/2 cup orange juice
2 TBLS grated orange rind
Beat eggs, beat in sugar, butter, flour, baking powder & salt together, stir into egg mixture alternately with orange juice and rind, heat oil to 375 degrees dip teaspoon in oil, turn to brown evenly. Lift from oil with slotted spoon, drain on paper, dust with XXXsugar or sugar and cinnamon makes 3 doz

coconut milk jello

1 can coconut milk
1 package gelatin (like Knox)
3.4 oz water
5 tsp sugar
1 tsp coconut extract
Soak the gelatin in water. Warm (but not boil) coconut milk. Dissolve sugar in it. Add coconut extract and combine with gelatin and water. Divide into 4 jello cups. Cool. Stir well. Refrigerate

MY BIRTHDAY CAKE

just wanting to show off my birthday cake to my family :)

Ice Cream Sandwich

Cookies

Ice Cream

Put cookie into measuring cup place ice cream in the middle add cookie on top and push down, pop out and refreeze :)

Heavenly hash

recipe from my grandmother
shredded sweet coconut (1 cup)
canned pineapple crushed drained (20 oz)
canned mandarin orange slice drained ((10 oz)
sour cream (1/2 cup)
little marshmallows (2 cups)
mixed all together
yup this is the whole recipe my grandmother had written down. So just taste test it as you make it. I made this and used my own measurements

Peppermint cream fudge

2 1/2 C. granulated sugar
2/3 C. evaporated milk
1/2 C. butter or margarine (1 stick)
8 oz. semisweet chocolate morsels
1 jar Marshmallow Creme (7 oz.)
Peppermint candies crushed
Bring sugar, evaporated milk and butter to boil in a heavy saucepan, stirring constantly.Boil, stirring constantly, 5 minutes or until candy thermometer reaches 238 degrees F.Remove from heat; stir in morsels. Stir in Marshmallow Crème until blended.Pour into a greased 9-inch square pan. Sprinkle with 1 tablespoon crushed candy. Cool and cut into squares.
Makes 2 1/2 pounds.I sent some out to a few family members this year. I hope you all enjoyed it!

Stuffed Strawberries

I made so many of these for my oldest 16th birthday! I love these so much.

These fresh-fruit treats are like miniature strawberry cheesecakes -- perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Or if you are really good use a knife. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling. You can also add different topping like grated chocolate and so on.

Layered Pumpkin Loaf

Thanksgiving 2007 with my BFF Alana and her family. Hmm look at how nice it looks before they came.. LOL Joking dear! Layered Pumpkin Loaf and Cinnamon Rolls on platter.

Not my photo

I got this from another blog a few years ago I think. It's really good.. Remember this one Alana? I like making this at Christmas or Thanksgiving time.

1 cup canned pumpkin

1 cup plus
2 Tbsp. granulated sugar, divided

1/2 cup firmly packed brown sugar

3 eggs, divided

1/2 cup milk

1/4 cup oil
2 cups flour

2-1/2 tsp baking Powder

2 tsp. pumpkin pie spice

1/4 tsp. salt
1 pkg. (8 oz.) cream cheese, softened

Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 2 of the eggs, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp. granulated sugar and the remaining eggs with wire whisk until well blended.Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Oreo Truffles

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Semi-Sweet Baking Chocolate, melted or you can also use good quality chocolate chips
Mix 3 cups of the cookie crumbs and the cream cheese until well blended.
Shape into 42 (1-inch) balls. Freeze cookie balls for about an hour (the cold helps the chocolate adhere easier).
Melt chocolate over a double boiler or if you don't have one, a metal or glass bowl over a pot of boiling water works just as well. Dip balls in melted chocolate; place on waxed paper-covered baking sheet.
Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator

Mississippi Mud Cake

This is middle child's favorite birthday cake. It's VERY rich. Daughter #2's bithdays are always about the food. I don't think she ever had just one cake!
CAKE
1 Cup butter
2 Cups sugar
2 TBLS unsweetened cocoa powder
4 eggs1 tsp vanilla
1 1/2 cups flour
1 1/2 cups nuts
1 1/2 cups flake coconut
TOPPING1 jar (7 oz) marshmallow
ICING
1 box powder sugar
1/2 Cup unsweetened cocoa powder
1/2 Cup evaporated milk
1/2 Cup softened butter
Heat oven to 350For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until dreamy. Add four, nuts and coconut. Mix thoroughly.Bake at 350 for 45 min.For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.For icing, combine powder sugar, cocoa, evaported milk and butter. Mix thoroughly. Spread on top of marshmallow cream. makes one 13x9 inch cake

Fast Berry Short Cake

pound cake
strawberries or blueberries or both
sugar
whip cream
sugar berries and let sit for about 30 min, cut up pound cake and add 1/2 on bottom. layer berries on top. layer whip cream. repeat. I made this for a few picnics and it was always the first dessert that was gone.

Bread Pudding #2

Grandmom fritz's recipe
1 stick of butter
4 eggs
2 cups of sugar
1 lb. of stale bread
2 cups of milk
1/2 cup of raisins
1 tsp. vanillapinch of salt
pinch of nutmeg
Mix butter and sugar, add eggs, vanilla and milk. Pour over bread. Add raisins and pinch of salt, sprinkle with nutmeg back for 30 min at 350