Wednesday, June 24, 2009
Madelyn was here today and baked some delicious Coconut Macaroon cookies! She found the recipe in a recipe book my mother-in-law gave me a while back. I was skeptical because this recipe doesn't call for eggs or baking powder or any of the usual cookie ingredients, but they turned out great and I ate quite a few! They tasted kind of like a coconut cream pie to me. One more thing -- we were in a time crunch so we had to take them out of the oven 7 minutes early. They were still great! So I'm not sure how crunchy or gooey they are supposed to be, but they were just fine to us.
1/3 C all-purpose flour
pinch of salt
2 1/2 cups dried coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two baking sheets with waxed paper and grease the paper. (We took all but two of the cookies off the waxed paper right after they came out of the oven - the two left on the wax paper to cool got very stuck!)
Sift the flour and salt into a large bowl. Stir in the dried coconut. Pour in the sweetened condensed milk. Add the vanilla extract and stir together from the center. Continue stirring until a very thick batter is formed.
Drop heaping tablespoonfuls of batter 1 inch apart on the prepared baking sheets. Bake the macaroons for about 20 minutes, or until golden brown. Transfer to a wire rack to cool.
VARIATION: (we didn't try this) Make the macaroons smaller, and when cooked coat them in melted semisweet chocolate. Place on waxed paper and leave until the chocolate is hard.
Cam put this recipe in our family cookbook (Yummy Little Bread Things, p.6) and I had never bothered trying it until this week. Now I'm hooked! I made it the other day using a loaf of French Bread, then I made it and put it on a Chicken Alfredo pizza tonight. Give it a try!
Loaf of French Bread, or baguette
3 roma tomatoes, diced
3 garlic cloves, minced
1/3 C. diced red onion
2/3 C. grated white cheese (mozarella & parmesan)
2 Tbsp. olive oil
garlic salt and garlic pepper
Slice bread into 1/2 inch slices and place on a cookie sheet. Mix everything else together and spoon onto bread slices. Toast until cheese bubbles and bread browns lightly.
Thursday, June 18, 2009
2 C. butter
2 C. Sugar
2 C. brown sugar
2 t. Vanilla
2 t. baking soda
2 t. baking powder
1 t. salt
4 1/4 C. Flour
With dough hook (or by hand) mix in:
5 C. Quick Oats
2 pkgs. chocolate chips
Bake for 7 minutes at 375 degrees; cookies will look slightly underdone, DON'T OVERCOOK or your husband won't eat them! (Well, that's the case at my house anyway...) Cool on sheet.
Monday, June 15, 2009
And we always half the recipe, it makes a ton! Here is the full recipe:
Garlic Herb Ranch Dressing
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise (neither Katie or I ever put that much in..I would only put 2 at the most)
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1-1/2 teaspoons thinly sliced scallions (green and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1-1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
Lisa, my sister-in-law made these when we visted her on Thursday. I'm not usually a big fan of bar cookies, but these changed my mind. They were so good. Lisa's an amazing cook and always has yummy new things for us to try.
Saturday, June 13, 2009
Friday, June 5, 2009
1 4-serving pkg Jell-o Vanilla Flavor instant pudding
1 can 20 oz Dole Crushed Pineapple in juice undrained
1 cup thawed Cool Whip topping
1 prepared round angle food cake
Mix dry pudding and pineappple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes
Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate. Spread pudding mix in between each layer of the cake. Top with your favorite berries.
1 1/4 cups crushed pretzels
1.4 cup sugar
6 tablespoons butter or margarine, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
1 envelope Kool Aid lemon lime unsweetened soft drink
1 tub (8 ounces) Cool whip Thawed divided
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9 inch pie plate Refrigerate until ready to fill
Combine condensed milk, lime juice and drink mix in large bowl until well blended. Remove 1/2 cup whipped topping, refrigerate until ready to use. Gently stir in remaining whipped topping. Pour into crust
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with reserved whipped topping before serving.
Wednesday, June 3, 2009
This one happened to be my favorite of the three, although the other two were fabulous as well.
8 ounces Cool Whip thawed
2 cups or 1 pint canilla ice cream softened
1- 4 serving package Peach flavor gelatin(Jell-o)
4 cups pound cake
Mix whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8 inch square pan.
Freeze 3 hours or until firm
Cut into squares and serve
options: drizzle with raspberry preserves or top with peach slice and raspberry