WHIPPED CREAM, CREAM CHEESE FROSTING

This is a recipe I got from the merchant baker. The photo is from there, too. Delicious!

1/8 tsp Salt

1 tsp Vanilla extract

1 cup White sugar, granulated

1 1 (8 ounce) package, block Cream cheese

1 1/2 cups Heavy whipping cream or heavy cream

 

In a large bowl, simply whip the cream cheese with sugar, salt and vanilla.
Then, slowly drizzle cold heavy whipping cream down the side of the bowl until you get stiff peaks. Done and done! It’s one bowl easy.

 

BUCKEYE PIE

I got this recipe from a friend who got it from Delish. Who doesn't love peanut butter and chocolate?

• 20 Oreos, crushed
• 3 tbsp. butter, melted
• 1/2 c. (1 stick) butter, softened to room temperature
• 1 2/3 c. creamy peanut butter
• 1 1/4 c. powdered sugar
• 1 tsp. kosher salt
• 1/2 tsp. pure vanilla extract
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream

Directions

1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

SWEDISH TEA RING

1 packet active dry yeast

1/2 cup warm water (105 to 115 degrees)
1 egg
1 tbsp granulated sugar
2 1/2 cups biscuit baking mix
2 tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup raisins
2 tsp cinnamon

In a large mixing bowl, dissolve the yeast in warm water. Stir in egg, 1 tablespoon granulated sugar and the baking mix; beat vigorously. Turn dough onto a floured surface. Knead until smooth, about 20 times. Combine the brown sugar, raisins, and cinnamon. Roll into a rectangle, 16x9-inches; spread with butter and sprinkle with the brown sugar mixture.

Roll up, beginning at wide side. Pinch edge of dough into the roll to seal. With seam side down, shape dough into ring on greaed baking sheet; pinch ends together. With kitchen scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise in warm place until double. This will take about an hour.

Preheat oven to 375 degrees.

Bake tea ring at 375 degrees for 15 minutes or until golden brown.

Quick Icing:
1 cup powdered sugar
1 to 2 teaspoons warm water
1/2 tsp vanilla extract

Combine all ingredients together in a small bowl. Stir until well blended. Frost tea ring. Decorate top with chopped nuts and/or maraschino cherries, if desired.

file photo.

EASY GOLDEN VELVET CRUMB CAKE

1 1/2 biscuit baking mix
1/2 cup sugar
1 large egg
1/2 cup cold water*
2 tablespoons butter-flavored shortening
1 teaspoon vanilla extract
Broiled Topping, recipe follows

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

In a large mixer bowl, blend all ingredients (except topping) using an electric mixer on low speed for less than a minute to blend, scraping bowl often. Beat on medium speed 3 to 4 minutes.

Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes or until cake top springs back when lightly touched with fingers. While cake is still warm, spread top with the broiled topping.

BROILED TOPPING:
3 tablespoons butter, softened
1/3 cup brown sugar, packed
2 tablespoons light cream
1/2 cup coconut
1/4 cup chopped pecans

Combine the topping ingredients in a small saucepan and heat to melt butter and brown sugar. Set oven to broil. Spread the topping over the cake and broil 3 inches from the heat 3 minutes or until the topping is browned. Watch carefully or topping will burn!

file photo

FRESH STRAWBERRY-RASPBERRY COMPOTE

This berry compote is great served over pound cake or angel food cake for a light dessert.

1/4 cup maple syrup
1 quart strawberries
1 pint raspberries
1 tsp fresh lemon juice

In a large bowl, gently stir all the ingredients together (a large silicone spatula works well for this.) Serve over slices of cake.

file photo - not this exact recipe

MOCHA BUTTERCREAM FROSTING

 

1/4 cup butter

2 tbsp cocoa
2 tsp instant coffee granules
dash of salt
2 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
enough milk to spread

In a medium mixing bowl cream together the butter, cocoa, coffee granules, and salt. When creamy, beat in the powdered sugar, vanilla, and enough milk to make the frosting of spreading consistency.

file photo

NO-FAIL DARK CHOCOLATE FUDGE

1 can (14-oz) Sweetened condensed milk

3 cups semi-sweet chocolate chips
dash of salt, optional
1 cup chopped pecans or walnuts
1 1/2 tsp vanilla extract

In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.

Yield: Approximately 2 lbs

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LAYERED LEMON POKE CAKE

 

1 box white cake mix, prepared as directed and baked in two 9-inch round layers.

2 cups boiling water

1 large pkg (8-serving size) lemon gelatin
Frosting recipe below

Place the baked and cooled cake layers top side up in two clean9-inch cake pans. Using a large fork, pierce cake at 1/2-inch intervals.

Empty the lemon gelatin into a medium mixing bowl. Add the boiling water and stir until all gelatin is dissolved. Carefully pour half of the liquid gelatin over one of the cake layers. Repeat the process with the remaining layer and gelatin. Refrigerate for 3 hours.

Dip one of the layers into a pan of warm water for 10-12 seconds; unmold onto the cake plate. Spread a cup of the frosting (recipe follows) on top of the layer. Dip the second layer into warm water and unmold atop the frosted layer. Use remaining frosting to frost top and sides of cake. Refrigerate at least an hour before cutting to serve. Cake should be stored in refrigerator.

FLUFFY LEMON PUDDING FROSTING
1 cup cold milk
1 small pkg (4-seving size)lemon flavor instant pudding and pie filling mix
1/4 cup powdered sugar
1 tub (8-oz) whipped topping, thawed
Fresh lemon slices for garnish, if desired

Pour the milk into a large bowl; add the pudding mix and powdered sugar. Beat the mixture for 2 minutes with a wire whisk. Gently stir in the whipped topping. Frost cake. Garnish with fresh lemon slices, if desired

file photo

APRICOT SLUSH

 

1 bottle (46-oz) apricot nectar

3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.

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CEREAL S'MORES

Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

CLIPART FOR FUN

TOFFEE-APPLE BLONDIES

This is a Weight Watchers recipe 2007.

3 tbsp unsalted butter

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup packed dark brown sugar

2 egg whites

2 tbsp dark corn 

1 tsp vanilla extract

1 small Granny Smith apple (around 1 cup), peeled, cored, and cut into 1/2" pieces

4 tbsp toffee bits

2 tbsp finely chopped pecans

Melt butter in a medium saucepan set over low heat. Continue to cook, swirling the pan occasionally until the butter turns nut brown. Pour into a large bowl and let cool slightly.

Preheat oven to 350-degreesF. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2-inches. Spray with nonstick spray.

Whisk together the flours, baking powder and salt in a small bowl, set aside. Stir the brown sugar into the melted butter until combined. Add the egg whites, corn syrup and vanilla; stir until well blended. Stir in the flour mixture. Stir in the apple and 3 tablespoons of the toffee bits.

Scrape the batter into the baking pan and spread evenly. Sprinkle with the remaining 1 tablespoon of toffee bits and the pecans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Cover the pan and refrigerate about 1 hour for easier cutting. Lift from the pan using the foil as handles. Cut into 16 squares.

Yield: 16 servings Per serving: 101 calories, 3g fat (2g sat), 6mg cholesterol, 65 mg sodium, 17g carbs, 1g fiber, 2g protein, 22 mg calcium   POINTS 2

Note: Store in an airtight container in the refrigerator. They will keep up to 3 days.

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EASY CHOCOLATE PECAN PIE

3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked

Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.

File Photo

ROYAL ICING FOR DECORATING COOKIES

1 lb confectioners' sugar

3 tbsp Just Whites*
6 tbsp water

In a large mixing bowl, with mixer on low speed, beat confectioners' sugar and the Just Whites. Add water, beating until blended. Increase mixer speed to high; beat 8 minutes or until icing is very thick and white. Beat in small amount of food coloring as desired.

Yield: 2 1/2 cups

*Just Whites is available in the supermarket by the eggs.

 

file photo of royal icing decorated cookies

CINNAMON CHOCOLATE CAKE

1 pkg (18.25-oz) dark chocolate fudge cake mix

1 2/3 cups milk

1/2 cup oil

3 eggs

1/2 cup mini chocolate chips

5 tsp ground cinnamon

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1 tsp vanilla extract

Preheat oven to 350-degrees.

Coat 2 (9-in) round cake pans with cooking spray.

On low speed of mixer, beat cake mix, 1 1/3 cups of the milk, oil and eggs until blended, about 30 seconds. Turn speed to medium and beat for 2 minutes. Stir in 2 1/2 teaspoons of the cinnamon and the chocolate chips. Evenly divide the batter between the two pans and bake for 28-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes then remove from the pans to wire racks to cool completely.

To make the frosting, beat butter on medium speed of mixer until light and fluffy, about 1 to 2 minutes. Turn mixer to low speed and gradually beat in the powdered sugar, vanilla, remaining 1/3 cup of milk and the remaining 2 1/2 teaspoons of cinnamon until blended. Turn mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes.

Place 1 cake layer on cake plate and spread top with 1 cup of frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of cake.

Yield: 16 servings

Woman's World 2012

BANANAS FOSTER SCONES

This is an old recipe and photo from Sweet Pea's Kitchen.

2 tablespoons unsalted butter, divided
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 strip lemon zest (1 inch long by about 1/2 inch wide)
1 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 cup plus 3 tablespoons powdered sugar
2 tablespoons dark rum*

 

Melt 2 tablespoons butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.)
Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not mushy or falling apart, about 1 1/2 minutes longer. Remove from heat, discard the lemon zest, mash the bananas and set aside to cool completely (you should have about ½ cup).
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, salt, and cinnamon. Add the 5 tablespoons of cold butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana mixture and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make rum glaze. In a small bowl whisk together powdered sugar and rum until smooth. Drizzle glaze over scones and serve.

*If you do not want to use rum you can use cream with a few drops of two of rum extract.

 

RASPBERRY CHEESECAKE SHAKE

1 pkg (12-oz) frozen unsweetened red raspberries, thawed

1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

 Photo: Midwest Living several years ago.

MAGICAL PEANUT BUTTER COOKIES

 1 cup peanut butter, creamy of crunchy - your choice

1 1/3 cup granulated sugar

1 egg

1 tsp vanilla

Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper.

In a mixing bowl, combine the peanut butter, 1 cups of the sugar, egg and vanilla. Stir well!

Using your hands, roll balls into about the size of a walnut. Place on the baking sheets. Do criss-cross designs on the top or place a Hershey's Kiss in the center. Bake 12 minutes then remove from the oven and sprinkle with the remaining sugar.

Yield: 1 1/2 dozen cookies

file photo

GHIRARDELLI CHOCOLATE TRUFFLES

 

PECAN PIE CAKE

1 box yellow cake mix

1 cup brown sugar
2 sticks butter, divided,melted
4 eggs, divided
2 tbsp water
2 cups chopped pecans
1 cup granulated sugar
1 cup light corn syrup
1 cup milk
1 tbsp vanilla flavoring

Preheat oven to 325 degrees.
Grease a 9 x 13-inch glass baking dish; set aside.

In a medium mixing bowl combine 1/3 of the cake mix with the brown sugar, 1 stick of the butter, 2 eggs, water, and pecans; mix together well. Spread the mixture into the prepared pan. Bake for 20 minutes at 325 degrees.

Meanwhile, mix together the granulated sugar, corn syrup, 2 remaining eggs, remaining butter and the other 2/3s of the cake mix, milk, and vanilla. Mix until well blended. Pour this mixture over the baked layer and return to oven. Continue baking for 35 minutes.

Cool completely before cutting. Serve with whipped cream, if desired.

Yield: 20 servings.

File Photo

WHITE TEXAS SHEET CAKE

This cake is even better the second day!

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs
1/2 cup sour cream
1 teaspoon almond extract
  
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.

In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.

 

Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. 

  

FROSTING:

1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped pecans or walnuts

Combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in nuts. Spread over warm cake.  

Yield: 20 servings.

file photo

CREAM CHEESE FILLED BANANA BREAD

This recipe and photo is from Connie Brumley Sutton. 

Cream Cheese filled Banana Bread
Ingredients:
1 c sugar
1/2 c butter, softened
2 eggs
3 mashed ripe bananas
1 tsp salt
1 tsp baking soda
3 Tbsp sour cream
2 c flour
1 c chopped nuts
CREAM CHEESE MIXTURE:
8 oz softened cream cheese
1/3 c sugar
1 egg
1 Tbsp flour
Directions:
Mix 1 cup sugar, butter & 2 eggs. Add bananas, salt, the soda dissolved in sour cream, & 2 cups flour. Mix well and add nuts.
Divide 1/2 of this mixture into 2 greased & floured loaf pans.
Combine cream cheese mixture ingredients and spread over mixture in pans. Spread remaining banana bread batter on top.
You can sprinkle a few extra nuts on top or sprinkle top with 1 T. sugar mixed w. 1/2 T. cinnamon before baking. Makes a nice crunchy top.
2 Bake at 350 for 1 hour. Test for doneness.
Cool and slice.

Ms Sutton's photo

CANDY APPLE PIE

Note: I have had this for a few years and cannot remember where I got it.

CRESCENT ROLL LEMON PIE BARS

 Pie Bars

• 1 can Crescent Rolls
• 1 can lemon pie filling
• 8 oz cream cheese
• 1 tsp vanilla
• 1/2 C powdered sugar

Glaze

• 1 C powdered sugar
• 2 Tbs milk
• 1/4 tsp lemon extract

Instructions

Preheat oven to 350° F

With a hand mixer beat cream cheese, vanilla and powdered sugar.

Spray an 8x8 pan and start layering the pie.

Layer half of the crescent rolls (4 rolls), cream cheese mixture, lemon pie filling and top with the other half of the crescent rolls.

Bake for 25 - 30 minutes until golden brown on top.

While the pie bars are baking, mix together all of the glaze ingredients.

Drizzle glaze over pie bars once completely cool.

This recipe is basically from The Lazy K Kitchen. This is her picture, also.

CHOCOLATE PEPPERMINT WAFER COOKIES

 

COOKIES:

2 sticks butter, softened
1 cup powered sugar
1 tsp peppermint extract
1/2 tsp salt
1 cup unsweetened baking cocoa
1 1/2 cups all-purpose flour

In a large mixer bowl beat the butter and powdered sugar until light and fluffy. Stir in the extract then the salt and cocoa; mix together. Add the flour and mix until blended.

Divide the dough into two equal pieces and place each on a large piece of plastic wrap. Flatten each into a 1/2-inch thick circle, wrap and place in the refrigerator about 45 minutes or until firm enough to roll out.

Preheat oven to 350 degrees. Working with one cirle at a time, remove chilled dough and place between two sheets of parchment paper; roll out to about 1/8-inch thick. Cut into small circles or other shapes. Bake on parchment-lined baking sheets for 5 to 6 minutes until done. Cool on baking sheet 3 or 4 minutes then remove to wire rack to cool completely.

CHOCOLATE COATING:
1 lb semi-sweet chocolate, chopped
1 tsp peppermint extract
colored candy sprinkles, if desired

Place chocolate in a bowl that is microwave safe. Microwave on high for 30 seconds; stir. Return to microwave and microwave in 15 second intervals stirring after each. Cook until melted and smooth. Stir in the extract.

To coat cookies use a professional cookie coater or lay cookies, one at a time, on a slotted spatula. Dip cookies carefully into the coating and coat completely; lift cookie up and allow excess to drip back into the bowl. Place cookie on wire rack to dry. Repeat until all cookies are coated. Dip into sugar sprinkles or sprinkle some on, if desired.

Place cookies in freezer for an hour before storing or serving. May be stored in an airtight container for up to a week or in the freezer for about 3 weeks.

file photo.

BROWN SUGAR BANANA NUT BREAD

1 1/2 cups canola oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
3 ripe banana, mashed
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl combine the oil, sugars, and eggs until creamy; add the bananas and mix in.

Combine the flour, baking soda, and salt; add to the creamy mixture combining well. Stir in the vanilla and chopped walnuts.

Pour the batter into a 9-iinch loaf pan that has been sprayed with a nonstick cooking spray. Bake at 350 degrees for approximately 1 hour or until a wooden toothpick inserted in the center comes out clean.

file photo

HOMEMADE PEACH SPREAD

4 cups sliced ripe peaches

4 cups sugar
juice of 1 lemon

Peel and slice the ripe peaches, removing any bruises or bad spots; put into a large, heavy pan. Add the sugar to the peaches and cook over medium heat until mixture comes to a roiling boil, stirring constantly. Add the lemon juice. Continue cooking until thickened, stirring constantly. Pour into hot, sterilized canning or jelly jars and seal. If a lid does not seal, place in refrigerator.

This is so good served on toast, biscuit, pancakes, etc. Even good as an ice cream topping.

Note: Being diabetic, I have never made this recipe.

TOFFEE ALMOND BAR COOKIES

1 cup butter, softened

1/2 cup sugar
2 cups all-purpose flour
1 pkg (10-oz) English Toffee Bits OR Heath Bits 'O Brickle
3/4 cup light corn syrup
1 cup sliced natural almonds, divided
3/4 cup sweetened flaked coconut

Preheat oven to 350 degrees. Grease the sides of a 13 x 9 x 2-in baking pan; set aside.

Beat the butter and sugar together until fluffy. Gradually add the flour, beating util well combined. Press the dough evenly onto the bottom of the prepared baking pan. Bake for 15 to 20 minutes or until the edges are lightly browned. Meanwhile, combine the candy bits and the corn syrup in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until toffee is melted. This should take about 10 minutes. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut. Spread the mixture to within 1/4-inch of the edges of crust. Sprinkle the remaining almonds and coconut over the top. Bake an additional 15 or until bubbly. Cool completely before cutting into squares or diamonds.

Yield: Approximately 36 cookie bars

File Photo

YUM-YUM COCONUT MACAROONS

3 large egg whites, room temperature

1/4 tsp cream of tartar
1 cup sugar
2 2/3 cups shredded coconut
2 tsp vanilla extract

Heat oven to 300 degrees.
Spray two large cookie sheets with nonstick cooking spray. In a mixing bowl, beat the egg whites and cream of tartar on high speed of electric mixer until foamy. Beat in the sugar slowly, one tablespoon at a time, and continue beating until egg whites are stiff and glossy. Fold in the shredded coconut and the vanilla extract.

Drop the batter onto the prepared baking sheets by teaspoonfuls approximately 1-inch apart. Bake until the macaroons are golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.

Yield: approximately 65-70 macaroons
 

 Note: File Photo

RASPBERRY MOUSSE

2 pkgs (10-oz each) frozen red raspberries in syrup, thawed

2 1/2 tsp cornstarch
1 can (14-oz) sweetened condensed milk
2 tbsp lemon juice from concentrate
red food coloring, optional
2 cups whipping cream, stiffly whipped

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.

In a blender, combine remaining 1 package undrained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in a large bowl; stir in food coloring, if desired. Fold in whipped cream.

Spoon half the mousse mixture into dessert dishes; top with equal portion of the raspberry sauce then the remaining mousse mixture. Chill thoroughly. Garnish with whipped cream or fresh raspberries, if desired.

File Photo