Coconut Macaroons
Posted on October 12, 2008
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Coconut Macaroons
Ingredients
- 3 cups (about 9 ounces) lightly packed sweetened shredded
coconut - ½ cup sweetened condensed
milk - 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- large egg white
- Dash of salt
Procedures
PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.
COMBINE the coconut, condensed milk, vanilla, and lemon juice in a large bowl.
USING an electric mixer, beat the egg white with the salt in a medium bowl until it holds soft peaks. Fold the white into the coconut mixture
DROP small mounds of the batter, measuring about 1½ inches in diameter, onto the prepared sheet. Arrange them about 1½ inches apart.With slightly wet fingertips, pinch the mounds to make them a tad
narrower and taller, about 1¼ inches in diameter and 1 inch high with
a slightly pinched top. Bake for 15 to 17 minutes, rotating the sheet
from front to back about two-thirds of the way through baking, or
until the macaroons are golden (some coconut shreds on top will be
dark brown). Slide the parchment off the cookie sheet and onto a rack.
After 5 to 10 minutes, remove the macaroons from the parchment using
a thin metal spatula and place them directly on the rack to finish
cooling.
STORE in an airtight container for up to 5 days.
Almond Macaroons
Posted on October 12, 2008
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Almond Macaroons
Soft and chewy almond macaroons for the holidays.
Ingredients
- 10 ounces (about 2 full cups)
- blanched whole almonds
- 1¼ cups sugar
- 3 large egg whites
- ½ teaspoon pure almond extract
- 6 ounces fine-quality
- bittersweet chocolate, chopped, optional
Procedure
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment
paper.
COMBINE the almonds and ¼ cup of the sugar in a food processor and
process until the almonds are finely ground. Add the egg whites and
almond extract and process until blended. Add the remaining 1 cup
of sugar and process until thoroughly combined, about 15 seconds or
until the dough is a thick, sticky paste.
DROP the dough by level tablespoonfuls, arranging about 2 inches
apart on the prepared sheet(s). Using a pastry brush lightly moistened
with water, brush the tops and sides of the macaroons, gently pressing
down on them to form smooth rounds about ½ inch thick and
1¾ inches in diameter.
BAKE for about 15 minutes or until the macaroons are pale golden.
They should feel crisp on the outside but still soft inside. (If using
2 cookie sheets, rotate them from top to bottom and front to back
about halfway through baking. Remove the sheet(s) from the oven and
slide the parchment onto racks.) Cool for about 5 minutes, then use a
thin metal spatula to remove the macaroons from the paper. Place on
a rack to cool completely.
Iced Lemon Rounds
Posted on October 12, 2008
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Iced Lemon Rounds
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons (2 sticks) unsalted
- butter, softened
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 2 large eggs
- 2 tablespoons finely grated
- lemon zest (from about 2
lemons) - ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
LEMON ICING
- 1 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons milk
Procedures
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment
paper.
WHISK together the flour, baking powder, and salt in a medium bowl.
USING an electric mixer, beat the butter in a large bowl until creamy.
Add the granulated and confectioners’ sugars and beat until smooth
and creamy. Beat in the eggs, then the lemon zest, lemon juice, and
vanilla. With the beaters on low speed, mix in the flour mixture just
until fully incorporated. The dough will be thick and a little sticky.
DROP the dough by slightly rounded tablespoonfuls onto the prepared
sheet(s), arranging about 2 inches apart. Flatten the mounds slightly
with your fingers to about a ½-inch thickness. Bake for about 13 minutes or until pale on top and golden on the bottom. The cookies should feel set but still tender inside. (If using 2 cookie sheets, rotate them from top to bottom and front to back about halfway through baking.)
Transfer the cookies to a rack to cool completely.
FOR THE ICING: Whisk the confectioners’ sugar, lemon juice, and milk
in a small bowl. Spread the icing on the tops of the cookies using a
small spreader or a table knife. Let the cookies stand on a rack until
the icing sets.
STORE, layered between sheets of wax paper, in an airtight container
for up to 1 week.
Chimpanzee Cheesecake
Posted on October 12, 2008
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Chimpanzee Cheesecake
Crust Ingredients:
- 1 1/2 cup Graham Cracker Crumbs 1/4 cup Sugar; Granulated
Cheesecake Ingredients:
- 1 lb Cream Cheese
- 2 tsp Lemon Juice
- 1 cup Sour Cream
- 6 tbsp Melted Butter
- 1/4 cup Granulated Sugar
- 4 large Eggs
- 1 cup Bananas Mashed *Approximately 3 medium bananas should yield the 1 cup of mashed
Crust Procedures:
- Preheat the oven to 350 degrees F.
- Place the crumbs in a mixing bowl and add the butter and sugar.
- Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan.
- Smooth the crumb mixture along the bottom to an even thickness.
- Bake for about 10 minutes in the oven at 350 degrees F.
- Cool before filling.
Cheesecake Procedures:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat the cream cheese, sugar and lemon juice together.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream and the mashed bananas and blend well until very smooth.
- Pour the mixture into the prepared crust and bake for 1 hour.
- Cool in the oven, with the door propped open, until the cake is at room temperature.
- Chill until serving time.
Chocolate Cheesecake
Posted on September 25, 2008
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Chocolate Cheesecake
Ingredients:
- 12 oz Semi-sweet chocolate; chopped
- 1 1/2 Sticks (3/4 cup) unsalted butter
- 1 cup Sour cream at room temperature
- 1 tsp Vanilla
- 3 large Eggs
- 1 cup Sugar
- 3 8-oz packages cream cheese; softened
- 1 cup Chopped pecans
- Confectioners’ sugar and unsweetened cocoa powder for dusting the cake if desired
- 1 Chocolate graham wafer pie crust
Procedures:
- In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool.
- In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese.
- Stir in the chocolate mixture and fold in the pecans.
- Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.)
- Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.
- Sprinkle the confectioners’ sugar and the cocoa powder decoratively over the cheesecake.
Crunchy Broccoli Slaw
Posted on September 12, 2008
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Crunchy Broccoli Slaw
Cut brocolli stems into long thin strips with a fine julienne peeler. The sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.
In a food processor, process the mayonnaise, vinegar, oil and ginger until smooth.
Transfer to a large bowl and season with salt and pepper.
Add the broccoli, carrots, scallions and cilantro and toss.
Garnish with the sunflower seeds and serve.
Chocolate Chunk Oatmeal Cookies
Posted on September 12, 2008
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Chocolate Chunk Oatmeal Cookies
Ingredients:
* 1 (18.25 ounce) package white cake mix
* 1 (3.4 ounce) package instant butterscotch pudding mix
* 2/3 cup rolled oats
* 1/2 cup vegetable oil
* 1/2 cup sour cream
* 1/4 cup water
* 2 teaspoons vanilla extract
* 1 cup semisweet chocolate chips
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Procedures
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Barbecued Steak
Posted on September 12, 2008
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Barbecued Steak
Ingredients
- 4 (1/2 pound) beef top sirloin steaks
- 1/2 cup vegetable oil
- 1 ounce steak spice seasoning mix
Procedures
- Put oil and steak spice on a large enough platter to accommodate the steaks.
- Coat the steak well with the oil and spices.
- Preheat an outdoor grill for high heat and lightly oil grate
- Grill steaks over high heat to desired doneness.
Beer Steak
Posted on September 12, 2008
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Beer Steak
Ingredients
- 2 tablespoons sea salt
- 2 tablespoons lemon pepper
- 2 (12 fluid ounce) cans or bottles beer of choice
- steak
- oil
Procedures
- Place the steaks in a large, shallow container with a lid.
- Season each side of the steaks with the salt and lemon pepper.
- Gently pour the beer over the steaks (making sure the seasoning doesn’t wash off).
- Cover, and refrigerate for 1 to 2 hours.
- Preheat grill for high heat.
- Lightly oil grill grate. Place steaks on grill, and discard beer marinade.
- Cook for 5 minutes per side, or to desired doneness.
Cheesecake Banana
Posted on September 12, 2008
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Cheesecake Banana
Crust Ingredients:
- 1 1/2 cup Graham Cracker Crumbs
- 1/4 cup Sugar; Granulated
Cheesecake Ingredients:
- 1 lb Cream Cheese
- 1/4 cup Sugar; Granulated
- 2 tsp Lemon Juice
- 4 Eggs; large
- 1 cup Sour Cream
- 1 cup Bananas; Mashed; *
- 6 tbsp Butter; Melted
- * Approximately 3 medium bananas should yield the 1 cup of mashed
Crust Procedures:
- Preheat the oven to 350 degrees F.
- Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
- Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan.
- Smooth the crumb mixture along the bottom to an even thickness.
- Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling.
Cheesecake Procedures:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl; beat the cream cheese, sugar and lemon juice together.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream and the mashed bananas and blend well until very smooth.
- Pour the mixture into the prepared crust and bake for 1 hour.
- Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time.