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Coconut Indulgences
Ingredients Recipe courtesy Emeril Lagasse, 2001
5 ounces condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 (14-ounce) package sweetened flaked coconut
3 cups semisweet chocolate chips
Procedure In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine.
With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.
In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips. Pour the chocolate into a shallow bowl and, using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden.
Yield: about 48 pieces |
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JELLO PUDDING FUDGE
Ingredients 1 pk Jello chocolate pudding and
- pie filling; not instant
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners' sugar; sifted
1/4 c Nuts; chopped
Procedure Combine pudding, butter and milk. Bring to a full boil. Boil gently for
1 minute; stirring constantly. Remove from heat. Quicklyblend in sugar;
add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Makes 1
lb.
Note. Any flavor of pudding will do |
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Perfect Pumpkin Pie
Ingredients 1 ready crust Graham Cracker Pie Crust (6 oz) 1 can (15oz) pumpkin 1 can (14oz) sweetened condensed milk (not evaporated) 2 eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt Procedure 1. Preheat oven to 425*. With mixer beat together all the ingredients. Pour into crust. 2. Bake 15 minutes. Reduce oven temp. to 350* bake 35 to 40 minutes longer. Cool. 3. Garnish as desired. Refrigerate leftovers |
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Triple Chocolate Cookies
Ingredients Recipe courtesy of Bobby Flay
2 ounces unsweetened chocolate
6 ounces bittersweet chocolate
1/4 plus cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder (Medaglia D'Oro)
1/2 cup semisweet chocolate chips
1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped Procedure Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.
Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container |
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Ultimate Snack Mix
Ingredients 1/4 c.Butter 4 tsp. Worchestershire Sauce 1 tsp. Salt 1 tsp.Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp.Sugar 7 c. Bite Size Corn or Rice Cereal or a combination of both 1 c. Peanuts 1 c. Pretzels 1 c. Oyster Crackers Procedure In preheated 250* oven, melt margarine in open roasting pan. tir sauce, salt, powders and sugar in. Gradually add the rest of the ingredients, Stir to coat evenly. Bake 1 hr, stirring every 15 minutes. Spread on absorbant paper to cool. Store in airtight container. Makes 10 cups |
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Funnel Cake 1 egg, room tempature 2/3 c. milk, room temp. 1 1/4 c. all purpose flour 2 Tbs.granulated sugar 1 tsp. baking powder 1/4 tsp. salt Confectioner's Sugar, sifted Vegetable Oil for frying Beat egg with milk. Blend dry ingreds. except confectioner's sugar and gradually add egg mixture, beating til smooth. Heat at least 1 inch of oil in skillet or deepfryer to 375*. Place thumb over bottom opening of funnel. Pour batter in. Remove thumb and drop into hot oil using a circular motion to form spirals about 4-inches in diameter for each cake. Remove when golden brown. While cake is still warm, sprinkle with confectioner's sugar. from Teri's Recipe Page. also on the net: http://www.funnelcake.com |
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Bread & Butter Pudding Butter softened 7 slices white bread (Itailian or French) 1 Quart milk 3 Eggs, slightly beaten 1/2 c. sugar 1/4 tsp. salt 1/2 c. raisins (optional) 1 tsp. vanilla 1/2 tsp. cinnamon Preheat oven 325*. Butter a 2 qt baking dish. Spread a generous amount of butter on one side of each slcie of bread, and line the bottom & sides of the dish. Mix together the rest of the ingredients, pour over the bread. Place any extra pieces of bread on top and press down until submerged. Let stand 10 minutes, alittle longer if bread is extra dry. Bake covered 30 minutes, then uncover & bake for 30 more minutes. Serve warm or cold. |
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Festive Fudge 3 cups (8 oz) semi-sweet chocolate chips 1 (14 oz) can Eagle brand Creamy Chocolate or Original Sweetened Condensed Milk ( not Evaporated) Dash of Salt 1 1/2 tsp Vanilla extract In heavy saucepan, over low heat melt chips with the milk and salt. Stir in Vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hrs or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in fridge. Marshmallow Fudge: Proceed as you would the above recipe. Add 2 tsp. melted butter to fudge mixture and fold in 2 cups mini-marshmallow's |
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Indoor S'Mores 8 cups Golden Grahams Cereal (13-oz box) 1 1/2 Nestle Toll House Milk Choclate Morsels 6 cups mini marshmallows (10-oz bag) 5 Tbs. butter 1 tsp. vanilla 1/4 cup light corn syrup, optional Melt, 5 cups marshmallow's ( 1 cup), morsel's, butter and syrup in 3 qt. saucepan over low heat stirring occasionally. Remove from heat , stir in Vanilla. Butte a 13x9x2 pan. Mix together Golden Grahams and chocolate mixture, stir until coated, add extra Marshmallows. Press into pan with buttered back of a sppon or spatula. Cool until as firm as you like. Cut into squares. Store lightly covered at room temperature. Makes about 24 bars Even though it calls for Milk Chocolate, Semi Sweet can be used. |
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Indoor S'Mores 8 cups Golden Grahams Cereal (13-oz box) 1 1/2 Nestle Toll House Milk Choclate Morsels 6 cups mini marshmallows (10-oz bag) 5 Tbs. butter 1 tsp. vanilla 1/4 cup light corn syrup, optional Melt, 5 cups marshmallow's ( 1 cup), morsel's, butter and syrup in 3 qt. saucepan over low heat stirring occasionally. Remove from heat , stir in Vanilla. Butte a 13x9x2 pan. Mix together Golden Grahams and chocolate mixture, stir until coated, add extra Marshmallows. Press into pan with buttered back of a sppon or spatula. Cool until as firm as you like. Cut into squares. Store lightly covered at room temperature. Makes about 24 bars Even though it calls for Milk Chocolate, Semi Sweet can be used. |
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The Most Wonderful Cookies ok, I dont know the true name for these cookies, but they are the easiest and best I've ever made! 1 box cake mix (I think you can use any flavor, I have tried lemon and strawberry) 1 egg 1- 8 oz tub of Cool Whip 1 box of confectioners sugar Mix the cake mix, cool whip, and egg in a bowl. This will be a VERY think mixture. Drop small spoonfuls of the mix onto a plate covered with confectioners sugar. roll the mix into a ball covering all sides with the sugar. Place balls on a lightly greased cookie pan and bake for 8- 12 mins at 350 degrees or until golden brown. Makes about 3 dozen cookies |
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