1 1/2 cups crushed gingersnap cookies
5 tables butter, melted
1/4 teas ground cinnamon
1 (14 oz) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream (this immediately gets my attention as whipping cream is one of my favorite food categories,ha)
3 tables granulated sugar
Garnish, fresh mint leaves, lemon and orange slices
Stir together first 4 ingredients. Press mixture evenly into a 9 in tart pan with removable bottom; set aside* (if you do not have a tart pan, you can use a regular pie pan.)Whisk together sweetened condensed milk, orange juice concentrate, lemon juice and egg yolks until blended.
Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325 for 20 to 25 min or just until filling is set. Remove to a wire racki and let cool completely. Cover and chill at least 4 hours. Remove tart from pan (or if using pie plate, leave in pan) and place on a serving dish.
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peas form. Dollop around edges of tart; garnish if desired.
Category: Desserts
White Chocolate Macadamia Nut Haystacks
Went to Bible study this morning and a lady, JoAnn, brought these delicious cookies. They are addictive, but thought I would share them with you. Thanks JoAnn for sharing this recipe with us……
Ingredients
4 egg whites
1 14 ounce can of sweetened condensed milk
1/2 teaspoon vanilla extract
2 14 ounce packages of shredded coconut
1 10 ounce package white chocolate chips
1 cup salted macadamia nuts, chopped
Directions
Preheat oven to 375°F.
Whip the egg whites until they form stiff peaks. Fold in the sweetened condensed milk and 1/2 teaspoon vanilla extract. Add coconut and stir until thoroughly moistened. Fold in white chocolate chips and macadamia nuts.
Line a baking sheet with parchment paper. Using a cookie scoop, measure out small mounds of the cookie mixture onto the baking sheet. Bake in the preheated oven for 20 minutes or until the tops of the coconut flakes just begin to toast. Remove from oven and allow to cool completely before removing from the parchment paper.
Makes 2 dozen macaroons.
Apple Cobbler
Crust: 1 1/2 cup flour, 1/2 cup milk, 1/3 cup shortening, 1 teas baking powder and 1/4 teas salt.
Combine the flour, shortening, baking powder and salt. Using a pastry blender, mix until shortening is all cut in and the flour resembles crumbs. Add the milk and mix.
Roll out onto floured wax paper to about 1/2″ thick. Set aside
Melt 1 stick butter in a 8x12x2 in baking pan.
Mix 2 1/2 cups apples or peaches if you prefer, 1 teas nutmeg and 1 teas cinnamon.
Place the fruit over the dough, spreading till it covers the dough within about 1″ from the edge. Roll up beginning with the long side, jelly roll side. Cut into 3/4″ slices and place each slice in the baking pan which you have melted the butter. Bring 2 cups water with 2 cups sugar to a boil. Pour boiling mixture over rolls and bake at 350 for almost an hour, or until golden brown and bubbly.
No Bake Cheesecake Banana Pudding with Caramel
This is so close to the banana cheesecake from Cheesecake Factory. It is delicious and so easy. If you don’t like banans, layer cubed brownies and change the caramel sauce to hot fudge.
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (5.1 oz) package vanilla instant pudding (I use french vanilla)
2 cups milk
1 teas vanilla
1 (8 oz) container Cool Whip
1/2 cup caramel sundae syrup
1 (12 oz) package vanilla wafers (you do not need these if you are using the brownie cubes, and 1 cup toffee chips)
Beat cream cheese and condensed milk at medium speed with an electric mixer 2 minutes.
Beat dry pudding mix and milk in a large bowl at medium speed with an electric mixer 2 mins; add vanilla and beat 30 sec. Add cream cheese mixture and beat 1 min. Fold in Cool Whip
Spoon 1/3 of pudding mixture into a 4 qt serving bowl; drizzle with about 2 1/2 tables caramel (or hot fudge) sauce. Layer with 1/3 each of bananas and vanilla wafers (or brownies and toffee chips) Repeat layers twice. End with vanilla wafers or crushed up brownies. Cover and chill at least 6 hrs.
Almond Joy Cake
1 chocolate cake mix
1 12 oz can evaporated milk
2 1/2 cup sugar
24 large marshmellows
14 oz sweetened coconut
1 stick butter
2 cups chocolate chips
1 (3 oz) slivered almonds
Bake chocolate cake mix according to directions and bake in a 9 x 13 pan, which you have sprayed with Pam.
In a saucepan, comine 1/2 of the milk (6 oz), 1 1/2 cups sugar and bring to a boil. Pour over mashmellows and stir until they are melted. Add the coconut. Pour mixture over the baked chocolate cake.
In a saucepan, mix rest of sugar and milk. Bring to a boil. Remove and add chocolate chips and butter. Stir until chocolate chips are melted. Add almonds to chocolate mixture and then pour over top of cake. Chill for at least 2 hours before serving.
Pumpkin Pecan Pie
1 pie crust
1 can (16oz) pumpkin
1 cup packed light brown sugar
3 eggs
2 oz softened cream cheese
1 1/2 teas pumpkin pie spice
1 1/2 teas vanilla
1/2 cup dark ( I use light) corn syrup
3 tbs. Melted butter
3/4 cup chopped pecans
1 cup pecan halves
Place jellyroll pan on lower rack in oven. Preheat oven to 425. Place pie crust in 9″ pie pan.
On medium speed, beat pumpkin, 1/2 cup sugar, 1 egg, cream cheese, pie spice and vanilla, until smooth. Pour into crust. In separate bowl, whisk together corn syrup,butter, remaining sugar, 2 eggs, and 1/2 tsp vanilla; stir in chopped pecans. Spoon over pumpkin filling. Arrange pecan halves over top. Bake on jellyroll pan 15 min. Reduce oven to 350. Bake another 35-40 min or until center is firm. Cool on wire rack.
Upside-Down Date Pudding
A great holiday dessert and warm and gooey…
1 cup dates (I buy the already chopped dates)
1 cup boiling water
1/2 cup sugar
2 cups firmly packed brown sugar, divided
3 tables butter, divided
1 large egg
1 1/2 cup flour
1 teas baking soda
1/2 teas baking powder
1/2 teas salt
1 cup chopped walnuts or pecans
1 1/2 cups boiling water
Sweetened whipped cream
Combine dates and 1 cup boiling water in a small bowl, set aside
Comvine 1/2 cup sugar, 1/2 cup brown sugar, 2 tables butter and egg in a large mixing bowl; beat at medium speed with mixer until blended
Combine flour and next 3 ingredients; stir well. Add to sugar mixture, beating well. Mixture will be crumbly. Stir in nuts and cooled date mixture.
Spoon batter into a lightly greased 13×9″ pan. Combine remaining 1 1/2 cups brown sugar, 1 1/2 cups boiling water and remaining 1 tables butter, stirring mixture well. Pour brown sugar mixture evenly over batter. Bake at 375 for 35 to 40 min. Serve warm with whipping cream or ice cream.
Yields 12 servings.
This makes a great dish during the holidays for company, as you can make it ahead of time and microwave it for a min or two or place in a warm oven for a few mins before serving…….The brown sugar and butter give it an almost caramel flavor.
Peanut Butter Surprise Cupcakes
3/4 cup butter, softened
2 cups sugar
3 large eggs
1 cup creamy peanut butter
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
24 chocolate kisses
powdered sugar for sprinkling on top
Beat butter with mixer until creamy. Gradually add sugar beating until light and fluffy. Add eggs, 1 at a time, beating after each. Add peanut butter, beating until smooth.
Combine flour, baking soda and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Spoon 2 tables batter into each of 24 paper baking cups in muffin pans. Place 1 chocolate kiss on it’s side in center of batter in each cup. Top evenly with remaining batter (about 2 tables) per cup, covering kisses.
Bake at 375 for 18 to 20 min ur until golden brown. Let cool in pans on wire racks 5 mins. Remove from pans and cool on wire racks. Dust with confectioners sugar. Serve warm or at room temp.
*Peanut Butter-Jam Surprise Cupcakes
Prepare batter as directed. Replace kisses with1 rounded teas of your favorite jam. Follow directions as directed above to cover jam. Bake and cool as directed.
This recipe was taken from a Southern Living a few years back and our family loves these simple yummy little cupcakes.
Cool N Easy Pie
OK, we did it, we have begun a “eatting less” program! Both Randy and I have finally admitted to ourselves that if we continue on the way we have been going, we will be cutting out new door frames just to get inside the house, so….am trying to eat a little healthier and trying not to eat so much beef. Our kids are inspiring us to “eat more fish” mom and “mom, why don’t you just bake those potatoes instead of frying them?” I think what they are really saying is, “oh my gosh, at this rate they are going to be so fat and unhealthy, we are going to have to spend all our inheritance on nursing care for them and we won’t get a penny”. Don’t think we don’t know what you are thinking, we see it in your eyes every time you watch us eat another package of little white donuts and cinnamon rolls from Shipley’s.
For my first night of cooking “healthy”, I decided to make this Cool N Easy Pie. Randy searched around the kitchen last night only to find some packages of 100 calorie cookies that I had bought for the grandkids, so after inhaling them, he said, “those aren’t half bad, but do we have any more, I ate the last 3 packages of them in the pantry.” I figured that it was time to branch out and see if I could make something a little more “homemade” for us tonight. So here it is. I cannot wait to try it. It says that the serving size is 1/6 of the pie……so if that is the healthy size of pie, just think how healthy we will be if we just divide the pie in half.
2/3 cup boiling water
1 pkg (4 serving size) jello brand gelatin, any flavor (I used lemon)
1/2 cup cold water
ice cubes
1 tub (8 oz) Cool Whip, thawed
1 graham Cracker Pie crust (9in)
Stir boiling water into gelatin in large bowl at least 2 min until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir inw whipped topping with a wire whisk until smooth. Refrigerate 15 to 20 min or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hrs or overnight. Wonder what this would taste like with Sweetened Condensed Milk instead of cool whip……nevermind, that was just the old me coming out for a min…..I’m sure this one will taste just as good.
Chocolate Crisp Cupcakes
This recipe is taken from one of the most beautiful cookbooks I have ever received. It is from a friend, Michelle who lives in CA and enjoys great food and great friends around the table. These little “gems” are not only so pretty, but so light and easy to make and delicious. I promise if you make them, they will quickly become one of your family favorites.
2/3 cup cream butter
1 lb bag marshmallows
7 cups Cocoa Krispies
2 cups sliced strawberries
2 cups whipping cream
1/2 cup sugar
1 teas vanilla
2/3 cup semi-sweet chocolate chips
In a large pot, melt butter and marshmallows on low. Melt marshmallows until creamy, being careful not to cook them. Fold in Cocoa Krispies. Spray deep muffin tins with cooking spray and fill with the cocoa krispie mixture forming a shell with a hollow center. Place in fridge to cool and set up. Melt chocolate chips in microware, stirring every 30 sec until smooth. Dip the tops of the cocoa cups in melted chocolate. Allow to set up. Whip cream on high until stiff. Beat in sugar and vanilla to taste. Fold in sliced strawberries. Fill cocoa cups with strawberry cream filling. Top with a fresh strawberry. Chill. When ready to serve, let sit for 5 min out of fridge, the cups will soften and be easy to cut when eating.
Chocolate Castles 