March 18th, 2007 by alice
Tags: Bars, Coconut, Cranberry
INGREDIENTS
- 1 1/2cupsgraham cracker crumbs
- 1/2cup meltedbutter
- 1 1/2cupsvanilla chips
- 1 1/2cupsdried cranberries
- 1 (14 ounce)cansweetened condensed milk
- 1cupflaked coconut
- 1cuppecan halves
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 8×8-in baking pan.
- Combine cracker crumbs and butter.
- Press into prepared baking dish.
- In a bowl, combine the remaining ingredients; mix well.
- Gently spoon over crust.
- Bake for 25 minutes, or until edges are golden brown. (don’t overbake!)
- Cut into bars.
- Store in refrigerater.
- Note: these bars can be made without the cranberries, they taste just as good
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March 18th, 2007 by alice
Tags: Bars, Chocolate, Coconut, Myrnas, Toasted
INGREDIENTS
- 3/4cupsugar
- 1/2cupegg whites(from about 3 eggs)
- 12ounces shreddedsweetened coconutor flaked coconut
- 50wholeblanched almonds (optional)
- 12ouncessemisweet chocolate
DIRECTIONS
- Heat the oven to 350 degrees F.
- Mix the sugar, egg whites and coconut together until well blended.
- Drop by rounded teaspoonfuls onto 1 cookie sheet.
- Using your hands, pinch each coconut mound to form it into a small bar.
- If using almonds, press them gently into the top of the bars.
- Bake until light golden brown, about 10 minutes.
- Let cool completely.
- Melt the chocolate.
- Working 1 at a time, drop the coconut bars into the chocolate and fish them out with a fork, shaking lightly to allow some of the excess chocolate to drip off.
- Place on the second cookie sheet and let the chocolate set until firm.
- Store in an airtight container for up to 1 week.
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March 18th, 2007 by alice
Tags: Gift, Giving, Plums, Sugar
INGREDIENTS
- 1/2cupdried apricots
- 1/2cup choppedpecans
- 1/4cupdried figs
- 1/4cupgolden raisins
- 1/4cupflaked coconut
- 3tablespoonsorange-flavored liqueur
- 1/4cupsugar
DIRECTIONS
- Finely chop apricot, pecans, figs, raisins and coconut by hand or in a food processor.
- Add liquer; blend well.
- Shape into 1″ balls by rolling between the palms of your hands.
- Roll each ball in sugar.
- Store in air-tight containers in the refrigerator between sheets of wax paper for up to 1 month.
- To package: Place several sugar plums in a doily cone.
- Arrange in a shallow basket and add a sprig of holly.
- Add pretty bows or ribbon.
- NOTE: I always double the recipe because I seem to roll the balls larger than 1″ and do not yield 36 without doubling it and sometimes then I still do not get the full yield.
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March 18th, 2007 by alice
Tags: Berry, Cream, Dessert, Flode, Med, Red, Rodgrod
INGREDIENTS
- 1kgmixed berries(e.g. black currants, red currants, raspberries, cherries and rhubarb)
- 1literwater
- 150-175gsugar
- 1/2vanilla bean
- 4tablespoonscornstarch, per liter of stained juice
- 50g chopped blancedalmonds
- whipping cream
- 3-5 freshraspberries, to sprinkle on top of the dessert
DIRECTIONS
- Rinse berries.
- Place them in a saucepan with the water and simmer for five minutes.
- Pour berries into a sieve to drip into a bowl, pressing for juice.
- Measure juice and pour back into saucepan, add vanilla and sugar to taste.
- Bring juice to a slow boil.
- Let boil one minute.
- Pour into a serving dish, sprinkle with a bit of sugar and let cool.
- Serve with chopped almonds, whipping cream and whole berries as decoration.
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March 18th, 2007 by alice
Tags: Gingered, Potatoes, Sweet
INGREDIENTS
- 3tablespoonsbutter
- 3tablespoonsoil
- 1/3cupbrown sugar
- 1tablespoonhoney
- 1teaspoonsalt
- 1/2teaspoonginger
- pepper
- 1mediumsweet potato, peeled and cut into wedges
DIRECTIONS
- In a skillet, heat butter and oil Stir in remaining ingredients except potatoes Stir and cook 1 min to release flavours Add sweet potatoes wedges; toss to coat Cover, and cook over low heat for 20-30 mins, or until potatoes are tender, stirring occasionally Note: if you prefer your potatoes sweeter, just increase the brown sugar and the honey.
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