Dessert Articles

Coconut Macaroons

Coconut Macaroons

1 14-oz bag sweetened flaked coconut

7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup plus 2 tablespoons)

1 teaspoon vanilla extract

2 large eggs whites

1/4 teaspoon salt

Preheat oven to 325 degrees

Line two pans with parchment paper. Put two oven racks in center of oven.

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl beat or whisk the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture.

Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container . Put parchment paper between layers.

No Bake Granola Bars

No Bake Granola Bars

2 cups quick-cooking rolled oats
2 cups Rice Krispies
1⁄2 cup craisins (dried cranberries)
1⁄2 cup shredded coconut
3⁄4 cup almonds, sliced
3⁄4 cup light corn syrup
1⁄4 cup brown sugar
3⁄4 cup peanut butter
1 teaspoon vanilla
Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. ( cut the coconut with two knives so it will not be stringy.)
In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. ( place a piece of wax paper on top while pressing hard.)
Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
YIELD 30 bars

Homemade Jam Jams

Homemade Jam Jams

3/4 cup butter

3/4 cup brown sugar

1 egg, beaten

1 teaspoon vanilla

1/3 cup molasses

3 cups flour

2 teaspoons baking powder

1/2 teaspoon all-spice

1/2 teaspoon ginger

Raspberry jam (for center of cookie)

In bowl, cream butter and sugar until blended

Add egg, vanilla and molasses, mix well

In a separate bowl, sift together flour, baking powder, all spice and ginger

Add to butter mixture

Mix until a soft dough is formed.

Chill dough for 30 minutes

Divide dough in half

Roll dough to 1/4 inch thick

Cut out 36, 2-inch round circles

(use circle cookie cutter or round glass)

Place on parchment lined cookies sheets

Using a smaller cutter, cut out the centers of 18 cookies leaving a 1/2 inch hole

Bake cookies @ 350 for 5 1/2 minutes

Leave on cookie sheet to chill a little before placing on wire rack

Spread jam on the full round base and place ring cookies on top

(jam should show through hole)

Partridgeberry Pudding and molasses Pudding

Partridgeberry Pudding

3 cups flour

3 tsp baking powder

1 tsp salt

3/4 c white sugar

Mix the above in a bowl. In another put

1 1/2 c partridgeberries

3 tbsp oil

1 beaten egg

1 tbsp vanilla

add water and milk , about 3/4 c each...I don't measure but it's about that amount

Mix together and add to dry ingredients

It's should be soft and a bet thin cause it's steamed in a can, makes 3

I grease the cans and fill about 1/2 way or little over.

Put about 1 1/2 -2 inches water in pot and put cover on pot and boil for 35 minutes

Leave in can for few minutes and then take out and put on rack to cool

Molasses Raisin Pudding

3 c flour

1/4 c brown sugar

3 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

1 1/2 c raisins

1 1/2 tsp salt

Mix the above in a bowl, in another bowl mix tog

1/2 c molasses

1 beaten egg

3 tbsp oil

1 1/2 c water, i don't measure but its about that amount.

Put it in your dry ingredients, don't over mix and should be soft and bet thin cause goes steam in a can

Makes 3, grease tins and fill 1/2 way or little more.

Put 1 1/2 - 2 inches of water in a pot, bring to a boil, put in tins , put your cover on the pot and boil for 35 minutes. Leave in tin for a few minutes , then take out of tins and put on a rack to cool

Homemade Cherry Blossoms

Homemade Cherry Blossoms

2 cups chocolate chips

1/4 cup coconut

1/4 cup creamy peanut butter

1/4 cup crushed peanuts

1/2 cup powdered sugar

maraschino cherries

Filling

1/4 cup powdered sugar

couple tbsp cherry juice

Mix all the first ingredients in a sauce pan and stir until melted

Put a big tbsp in your mold and spread up the sides ,put in freezer to set.

Mix your filling and put 1/2 tsp and a cherry in your chocolate mold and put more chocolate mixture to level off, put back in freezer to set

More Articles …