Good
morning and welcome to your
A to
Z Recipes Newsletter. Our "cold spell" didn't last long enough
to suit me. Its been up into the 70's during the day and 60's at night.
It is likely we'll get another chance at winter before all is said and
done. Everybody complains about the weather, right? When you think
about it, how futile. We can't change it. I prefer to focus on things I
can change - like your recipe collection!
Anyone
with a radio, computer, newspaper or television has heard about
the recent dispute about the Duck Dynasty's patriarch, Phil Robertson.
I only started watching Duck Dynasty because folks at work have it on
the screen and I'm like - can't beat 'em, join 'em. I have become fond
of the bearded antics in the family's reality show. Mainly because
their core values come through in every episode. The ending of every
one is the family gathered around the dinner table with heads bowed in
prayer to the God Almighty. Those core values - based upon biblical
teaching - have made it the number one watched show on the A & E
channel (and any other!). Those same values have resulted in its
patriarch receiving indefinite suspension stemming from a magazine
article. In it he also used very "coarse" words when describing his
deep rooted feelings about certain accepted "norms". A & E cried
all the way to the bank fully aware of Phil's values (all of which he
made no secret and before the big bucks started to roll in for A &
E). Now - because some socially and politically influential groups have
tossed the foul flag - the family may very likely be forced off the air
(A & E's socially and politically correct air). Good riddance to A
& E and any others who will demand acceptance unless it is an
opinion with which they disagree. All I can say is: in my house, we serve
the Lord. All are welcome but tolerance is required. The way to silence
me is to unsubscribe (or hit 'delete').
If you'd
like to help support this newsletter, please consider using
the following link to Amazon, my favorite place to shop on the
internet. Shipping is free, pay no taxes, delivery is super fast, and a
portion of your purchase will help
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Its a painless way for you to help while doing what you normally do.
Let's
get to the real reason you're here: recipes from some of our
fellow a2ers!
We'll
see you here again soon, God willing.
Did
you know . . .
10 Easy Deviled Eggs Recipes
1.
Delicious
Deviled Eggs - For your next party or get together, bring the
Delicious Deviled Eggs. They're great tasting and easy to make.
Everyone will love these bite sized appetizers.
2.
Hot
Deviled Eggs - With the addition of jalapeno peppers, these
appetizers get a little kick of heat. The Hot Deviled Eggs are sure to
please so make them for your next party.
3.
Tuscan
Lemon Deviled Eggs - Tuscan lemon deviled eggs are the perfect way
to dress up a classic deviled egg and make it worthy of any cocktail
party. This unique recipe uses olive oil instead of mayonnaise for a
lighter appetizer that is packed with delicious flavor.
4.
Plain
Deviled Eggs - Sometimes you can't beat the original. If you're in
the mood for Plain Deviled Eggs try this recipe. You'll get great
appetizers that are easy to make and serve.
5.
Classic
Deviled Eggs - Deviled eggs are a classic holiday party recipe.
Turn your leftover Easter eggs into deviled eggs using this quick and
easy recipe.
6.
Curried
Shrimp Deviled Eggs - This recipe is a spin on the always popular
deviled egg. The curry powder and shrimp adds another level of flavor
that everyone will love. These make a great party or luncheon appetizer.
7.
Easy
Mexican Deviled Eggs - Deviled eggs are always a party favorite, so
why not switch things up and try this Mexican variation? This tasty
finger-food is stuffed with mayo, seasonings and hot peppers. Try these
as an appetizer at your next fiesta.
8.
Guacamole
Deviled Eggs - This is a super simple recipe for Guacamole Deviled
Eggs. Combine two great flavors into one bite sized treat.
9.
Perfectly
Stuffed Deviled Eggs - Celery, onion and bacon add some delicious
flavor to this deviled egg recipe. This is the perfect recipe for
parties and holidays.
10.
Chris'
Deviled Eggs - Chris' deviled eggs really pack a punch! This take
on traditional deviled eggs is loaded with spice as it calls for
cayenne, cardamom, coriander, cumin and curry powder.
Source:
Recipe
Lion
Just
make me laugh . . .
O x
y m o r o
n s
~Shared by Pat M., Reno, NV
1. Is it good if a vacuum really sucks?
2. Why is the third hand on the watch called the second hand?
3. If a word is misspelled in the dictionary, how would we ever know?
4. If Webster wrote the first dictionary, where did he find the words?
5. Why do we say something is out of whack? What is a whack?
6. Why does "slow down" and "slow up" mean the same thing?
7. Why does "fat chance" and "slim chance" mean the same thing?
8. Why do "tug" boats push their barges?
9. Why do we sing "Take me out to the ball game" when we are already
there?
10. Why are they called " stands" when they are made for sitting?
11. Why is it called "after dark" when it really is "after light"?
12. Doesn't "expecting the unexpected" make the unexpected expected?
13. Why are a "wise man" and a "wise guy" opposites?
14. Why do "overlook" and "oversee" mean opposite things?
15. Why is "phonics" not spelled the way it sounds?
16. If work is so terrific, why do they have to pay you to do it?
17. If all the world is a stage, where is the audience sitting?
18. If love is blind, why is lingerie so popular?
19. If you are cross-eyed and have dyslexia, can you read all right?
20. Why is bra singular and panties plural?
21. Why do you press harder on the buttons of a remote control when you
know the batteries are dead?
22. Why do we put suits in garment bags and garments in a suitcase?
23. How come abbreviated is such a long word?
24. Why do we wash bath towels? Aren't we clean when we use them?
25. Why doesn't glue stick to the inside of the bottle?
26. Why do they call it a TV set when you only have one?
27. Christmas What other time of the year do you sit in front of a dead
tree and eat candy out of your socks?
28. Why do we drive on a parkway and park on a driveway? I dunno, why
do we?
Who says men don't remember?
~Shared by Luanne, FL
A couple were Christmas shopping. The shopping centre was packed, and
as the wife walked through one of the malls she was surprised when she
looked around to find that her husband was nowhere to be seen.
She was quite upset because they had a lot to do and hence, she became
so worried that she called him on her mobile phone to ask him where he
was.
In a quiet voice he said, "Do you remember the jewelers we went into
about five years ago where you fell in love with that diamond necklace
that we couldn't afford, and I told you that I would get it for you one
day?"
The wife choked up and started to cry and said, "Yes, I do remember
that shop."
He replied, "Well, I'm in the pub next door."
no!no!
Hair Removal System, Model 8800, Pink, 1 ea
Here
are some recipes from your friends. I hope you enjoy them ...
TRIPLE CHIP COOKIES
~Shared by Rich B,, Lafayette, IN
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 5 dozen
Ingredients
1 1/4 cup unsalted butter, melted
2 cup light brown sugar, packed
1 cup granulated sugar
3 large eggs
1 Tbsp vanilla extract
4 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 1/4 cup butterscotch morsels, divided
1 1/4 cup white chocolate morsels, divided
1 1/4 cup semi-sweet chocolate morsels, divided
Instructions
In a large mixing bowl, beat melted butter with sugars for two minutes.
Add in eggs, one at a time. Add vanilla extract. Beat in flour, baking
powder and salt until fully combined. Fold in 1 cup of each type of
morsel (reserving the 1/4 cup for garnish). Scoop cookie dough onto a
parchment paper lined baking sheet. I use a 2 Tbsp scoop for these
cookies. Using the reserved morsels, press one or two of each kind onto
the tops of each cookie. Bake in a 375 degree oven for 10-12 minutes.
Remove and cool completely on a wire rack. Store cookies for up to one
week in an airtight container.
Notes
The extra morsels for garnish are optional. If you want to skip this
step, just add the morsels into the cookie dough instead.
To freeze baked cookies, allow cookies to cool completely. Place baked,
cooled cookies into a ziploc freezer bag and freeze for up to 3 months.
To freeze cookie dough, scoop dough into 2Tbsp scoops on a parchment
paper lined baking sheet. Freeze dough for one hour. Remove scoops from
baking sheet and place in a labeled ziploc freezer bag for up to three
months. To bake, remove frozen cookie dough and place on a parchment
paper lined baking sheet. Bake according to directions, adding 2-3
minutes for frozen dough. ENJOY.
MINI CHEESE BALL BITES
~Shared by Larry J., Spring Hill, TN
Yield: Approximately 2 dozen cheese balls
Bite-sized cheese balls -- studded with dried cranberries and blue
cheese crumbles -- are rolled in toasted pecans and skewered with
pretzel sticks for fun, easy appetizers!
Ingredients
8 ounces cream cheese, at room temperature
3/4 cup (about 3 ounces) blue cheese crumbles
3/4 cup dried cranberries, finely chopped
1 1/2 cups pecans
Pretzel sticks
Directions
In a medium bowl, beat together cream cheese, blue cheese, and dried
cranberries until smooth. Dampen hands to prevent sticking and form
cream cheese mixture into approximately 24 tablespoon-sized balls.
Cover and refrigerate for at least two hours or until firm.
In the meantime, toast the pecans by spreading out on a sheet pan and
baking in a preheated 350°F oven until lightly toasted and fragrant,
for 7 to 10 minutes. Allow pecans to cool and finely chop them.
Roll chilled cheese balls in chopped pecans, pressing nuts so that they
adhere. Keep cheese balls refrigerated until ready to serve. Just
before serving, skewer each cheese ball with a pretzel stick.
Tips, Tricks, & Variations
You can make the cheese balls ahead of time, but don't insert the
pretzels until just before serving or they will become soggy.
Source:
Five
Heart Home
OLDE TYME BAKED HAM
~Shared by Patricia, Mesa, AZ
7-10 pound cured ham
1 tablespoon whole cloves
Additional cloves
Brown sugar
Place ham in kettle of cold water, add tablespoon of cloves. Bring to
boiling on hot burner, turn heat off. Let stand in heated water for 30
minutes. Remove to roasting pan. Preheat oven to 300 degrees for 45
minutes, then lower temp to 300 degrees for 2 to 3 hours longer. Remove
from oven, cut away outside skin/rind. Stick whole cloves in fat
surface of ham and sprinkle with brown sugar. Return to oven for a few
minutes to brown. Serve hot or cold.
LORETTA'S SUNDAY BREAKFAST CASSEROLE
~Shared by Linda H., Rosharon, TX
8 oz. Pillsbury reduced fat crescent rolls
6-7 slices of thickly sliced Swiss cheese (enough to cover crust)
4 eggs
3/4 cup milk
2 Tbsp dried onion or minced fresh onion
6 slices bacon (fried and crumbled)
salt and pepper
parsley for garnish
Separate and press crescent dough into a lightly greased 13" x 9" pan.
Press into bottom and 1" up each side of pan. Place cheese slices over
the dough. In a small bowl, combine the eggs, milk salt and pepper.
Pour over cheese slices. Sprinkle with bacon. Cover loosely with tin
foil. Bake at 350 degrees for 1 hour or until done. Garnish
with parsley.
Source: The Barn Inn Bed & Breakfast
ROAST BEEF SUPREME
~Shared by Sue, Northern MI
3 to 4 pound chuck roast
Pepper
Flour
1 tablespoon oil
1 package dry onion soup mix
1 can cream of mushroom soup
Sprinkle meat with pepper and flour. Spread oil in bottom of roasting
pan; brown meat on both sides. Sprinkle onion soup mix over meat; pour
mushroom soup over meat. Cover and bake at 350 degrees until meat is
tender - about 3-4 hours. Dripping ma be used as gravy.
CHEESE BALL
~Shared by Luanne, FL
Ingredients
2 packages (8 oz. each) Cream Cheese, softened
2 packages of thinly sliced meat, pastrami or beef works best
2 teaspoons Worcestershire Sauce
2 teaspoons Accent Salt (or regular salt) Accent has MSG in it, so if
you don’t want to use that, regular salt is okay, but use a little less
3-4 green onions, chopped finely
Instructions
Place cream cheese in a large bowl and gently stir with a wooden spoon
or spatula until slightly creamy Cut meat and green onion into small
pieces Add to cream cheese Add salt and Worcestershire Sauce Mix well
Place plastic wrap on counter Add cheese ball mixture and form one
large ball or divide in half for two smaller cheese balls You can also
roll in chopped nuts if you want Serve with crackers of your choice
Notes
To freeze - Wrap tightly and either place in a resealable freezer bag,
wrap in another piece of plastic wrap or seal with food saver System To
serve, remove from freezer the morning or the night before you want to
serve, place in fridge To give as a gift, add crackers and a small
knife to a basket or colander
CABBAGE ROLLS
~Shared by Carol N., Tupper Lake, NY
Here is a golden oldie from the
Hunt's
Complete Tomato Sauce
Cookbook. I have made these several times and have had lots
of
compliments on them!!
1 large head of cabbage
1 1/2 lbs ground beef and pork for meat loaf
1 small onion
2 tsp salt
1/2 tsp black pepper
3/4 c. cooked rice
2 (8-oz) cans tomato sauce
1/4 c. brown sugar, packed
1/4 c. lemon juice of vinegar
Core cabbage and place cored side up in a deep bowl or saucepan. Cover
with boiling water; let stand 4-6 minutes, to soften and loosen leaves;
drain. Remove 12 large leaves and reserve.
Cook meat and onion in 10-inch fry pan, until onion is tender; drain
fat. Add salt, pepper, rice and 1 can of tomato sauce. Place
portions of meat mixture in center of each cabbage leaf. Roll up,
folding ends over. Place seam side down in a deep baking dish. (I
used a 3-quart casserole.)
Mix remaining can of tomato sauce, brown sugar and lemon juice. Pour
over rolls. Cover.
Bake at 375° for 30 mins. Uncover. Baste cabbage rolls and bake
15 mins longer.
CHRISTMAS SHORTBREAD COOKIES
~Shared by Marilyn M., Canton, OH
A buttery shortbread that makes a perfect Christmas.
1 1/2 cups unsalted butter, room temperature
1 cup sugar
1 tsp. vanilla extract
3 1/2 cups all purpose flour
1/4 tsp. salt
Optional Toppings
1/2 cup semisweet chocolate chips, melted
1/2 cup white chocolate chips, melted
Colored Sprinkles
Crushed Peppermints
Mini Chocolate Chips
Pecans or other nuts
Preheat oven to 350 Line a baking sheet with parchment paper; set
aside. In the bowl of an electric mixer, using a paddle attachment,
beat the butter and sugar until combined Mix in the vanilla, flour and
salt on low until the mixture turns from powder and it starts to come
together as a dough
On a floured surface form the dough into 2 logs and wrap in plastic
wrap and chill for at least 30 minutes
Work with small batches of dough and roll it out to 1/2 inch thick ~
use cookie cutters to make the cookie shapes
Bake cookies on the prepared baking sheet for 15-17 minutes, making
sure to remove them as soon as the bottoms start to brown
Remove the cookies and let cool on a cooling rack
Once cool you can dip the cookies into the melted chocolate and top
with any additional toppings as you like
Let cookies cool completely on a cooling rack until the chocolate is
set
Yield: Serves 48 ... Each cookie is 3 WW+ points
SPICY CHEESY VEGGIE CHOWDER
~Shared by Johnny, LA
Ingredients:
All vegetables need to be chopped to the size of a black bean.
2 cups chopped Yukon gold potatoes
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet peppers (I used small orange ones.)
3 cloves of garlic, roughly chopped
¼ cup canola oil
2 cups water or vegetable broth
4 cups Que Bueno Nacho Cheese Sauce
1 can Green Giant Creamed Corn
2 cans of Green Giant Whole Kernel Corn (Drain one can and reserve the
liquid from the other.)
2 cups Jack's Special Salsa
2 cans Kuner Black Beans (Drain the beans in a colander and rinse them.)
½ teaspoon Lawry's Seasoned Salt
¾ teaspoon balsamic vinegar (I use Aceto brand.)
1 cup evaporated milk
Pepper, to taste
Method:
In a heavy Dutch oven, pour the oil in and heat it until it is sizzling
hot, then stir in the potatoes and onions. Sautee them for 2 minutes.
Add the carrots, celery, peppers, and garlic. Sautee for 3 more
minutes. Pour 2 cups of water and the liquid from one can of corn
kernels into the sautéed vegetables. Then, stir them around, scraping
the bottom of the pan with the spatula. Turn the heat to high and bring
the liquid to a boil. This takes about 5 minutes. Reduce the heat to
medium-low, and simmer the vegetables briskly for 5-10 minutes. I used
the shorter time, since the soup was going to be re-heated in a crock
pot.
After simmering the vegetables, add the nacho cheese sauce and stir it
into the vegetables. Add the creamed corn and stir. Add both cans of
corn kernels and stir again. Pour in the Jack's Special Salsa,
seasoning salt, and balsamic vinegar. Stir until it is combined with
the other ingredients. Pour the evaporated milk into the chowder and
stir. Finally, gently incorporate the black beans and black pepper, if
desired. Heat the chowder on low until it is heated through.
This chowder has just the right spicy kick! Enjoy it with all of your
sandwich choices.
CANDIED CARROTS
~Shared by Mary, Roswell, NM
10 medium carrots
1/2 cup brown sugar
1/4 cup water from cooked carrots
1 tbls butter
1/8 tsp. salt
Scrape carrots and cut into halves. Cook until tender. Melt brown sugar
and butter in 1/4 cup water, bring to a boil then add drained
carrots. Simmer slowly for 1 minute.
LEMON CHEESE CAKE
~Shared by Debbie, Roswell NM
1 package lemon gelatin
1 cup hot water
Juice of 1 lemon
2 cups crushed graham crackers
2 tbls powdered sugar
4 oz melted butter
8 oz package cream cheese
1 cup sugar
2 tsps. vanilla
13 oz can cold evaporated milk
Dissolve gelatin in hot water. Add lemon juice. Set aside to cool.
Combine crumbs, sugar and butter. Mix well. Save 1/2 cup of crumbs for
topping. Press crumb mixture firm and even on bottom of a 9x13 inch
pan. Chill. Leave cheese at room temp until soft; add sugar and
vanilla. Cream well. Put milk in a very cold bowl and whip until stiff.
Add lemon gelatin mix, then cheese mix. Blend well after each addition.
Pour over crust and sprinkle crumbs on top. Refrigerate overnight.
SPICY YULE LOG
~Shared by Jean, Syracuse, NY
This recipe will make you nostalgic for your s’more-and-campfire days.
Ingredients:
1 stick butter
12 oz (1 bag) unsweetened carob chips
1/2 cup toffee bits
1 cup chopped walnuts
12 oz (1 bag) mini-marshmallows
1 cup sweetened flaked coconut
Directions:
1. Melt butter, carob chips and toffee bits together in the top part of
a double boiler over low heat, stirring until smooth and melted.
2. Place marshmallows and walnuts in a large bowl, stir in carob
mixture while warm.
3. Cut sheets of foil into rectangles, 5" wide. Lay coconut along the
surface, covering 2/3 of the foil.
4. Create a "roulade"-type effect by spreading a mixture on top of
coconut and roll up. Divide mixture into four. Place 1/4 of mixture on
the edge of foil and begin to roll. You will be covering the log with
coconut.
5. Refrigerate overnight.
6. Before serving, unwrap foil and cut 1/2" slices while cold.
7. Allow slices to warm to room temperature before serving.
Variation: After you pour carob mixture over marshmallows, put entire
mixture back in top pan of double boiler and allow it to melt together.
Spray a pan with nonstick spray, then spoon out in mounds on cookie tin
and let cool and refrigerate.
Variation: Substitute 12-ounce bag of chocolate-and-peanut butter chips
for the carob chips and toffee bits.
DEEP FRIED CAMEMBERT WITH RASPBERRY
SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 ounces Camembert cheese
1 egg
1/2 cup fine bread crumbs
3/4 cup sesame seeds
3 cups vegetable oil for frying
2/3 cup raspberry preserves
Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a
sheet of wax paper, mix bread crumbs and sesame seeds.
Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb
mixture to coat. (If preparing ahead, cover and refrigerate now until
ready to cook.)
In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190
degrees C) or until a 1-inch bread cube turns golden brown on all
sides. Fry cheese until golden. Drain on paper towels.
Melt raspberry preserves for dipping sauce.
BACON CHEDDAR POTATO CAKES
~Shared by Treva, NC
(Made from leftover mashed potatoes.)
3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder (I like real chopped onion in mine)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Place the bacon in a large, deep skillet, and cook over medium-high
heat, turning occasionally, until evenly browned and crisp, about 10
minutes. Remove the bacon slices, crumble, and set aside. Leave the
bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper
together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium
heat, and pan-fry the patties in the drippings until crisp on each
side, about 4 minutes per side.
A
recipe on the lighter, more healthy side ...
HEART HEALTHY STUFFED PEPPERS
~Shared by Treva, NC
6 bell peppers
1 cup instant rice
1 can dark-red kidney beans, drained
1 can salt-free whole kernel corn, undrained
1 pkg. low-sodium taco seasoning mix
Clean and blanch peppers for 5 minutes. Cool peppers and place in
baking dish sprayed with cooking spray. Prepare rice as directed on
package. Combine drained beans, corn, rice and taco seasoning mix in a
skillet; heat thoroughly until thickened. Stuff peppers with mixture
and bake at 350 degrees for 20 minutes or until hot.
Source:The Feb. 2004 issue of Today in Mississippi
A
recipe perfect for diabetics ...
CRANBERRY NUT TEA CAKE
~Shared by Mary S., Nashville, TN
Yield: 1 Cake (9 Servings)
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup orange juice
- 1/3 cup plus 2 tablespoons canola or corn oil
- 1 large egg
- 1/2 cup fresh or thawed frozen cranberries, chopped
- 1/2 cup chopped walnuts
- 1 teaspoon grated orange zest
- 1 tablespoons powdered sugar
DIRECTIONS
Preheat the oven to 375 degrees F.
Prepare an 8-inch square baking pan with non-stick pan spray.
Combine the flour, sugar, baking powder, salt, and cinnamon in a medium
bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the
cranberries, walnuts, and orange zest.
Pour the batter into the prepared pan. bake for 25 to 30 minutes, until
the top is firm and an inserted toothpick or knife comes out clean.
Cool on a wire rack.
Before serving, sift powdered sugar on top of the cake and cut it into
nine 2-1/2 inch squares.
Nutritional Information Per Serving: Calories: 299; Protein: 4 g;
Sodium: 218 mg; Carbohydrates: 35 g; Fat: 16 g; Cholesterol 24 g
Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat
Source:
The
New Family Cookbook for People With Diabetes
A
recipe for one or two ...
CLASSIC OYSTER STEW
~Shared by Maggie, TX
5 T butter
2 T minced shallots
2/3 C minced celery
3 C half & half
salt, pepper, cayenne
two 8-oz containers fresh oysters
2 T chopped parsley
Melt the butter in a large skillet over medium heat. Cook the shallots
and celery until very tender. Add the half & half, about 1/2 t
salt, 1/8 t pepper and a pinch of cayenne. When the mixture is almost
boiling, stir in the oysters and their liquid. Stir constantly until
the oysters float and their edges are curled. Add the chopped parsley
and serve with a shake or two of hot sauce.
Serves 2 for supper.
Source:
Rita's Recipes
A
special recipe (or two!) from me ...
5-INGREDIENT SAMOAS POKE CAKE
Ingredients
1 box of Yellow Cake mix (Plus ingredients required)
13.4 oz of Dulche De Leche
4 tbs heavy cream
7-8 oz of coconut flakes
3-4 tbs hot fudge
Instructions
Preheat the oven to 350 and grease an 11x9 cake pan
Mix and bake the cake according to directions.
Once the cake is cooked, cool it for about 10 minutes and poke holes
all over the cake.
In a small sauce pot, combine Dulche De Leche and heavy cream. Set the
temperature on medium, cook whisking constantly until heated through.
Take off heat. Separate in two portions.
Mix the first half of the Dulche De Leche mixture with coconut.
Pour the other half over the cake. Spread it slowly and evenly,
pressing gently.
Spread the coconut mixture over the cake. Cool completely.
Drizzle with a hot fudge.
Source:
http://willcookforsmiles.com/2013/05/samoas-poke-cake.html
CORN LIME COOKIES
The recipe comes from
Los Bagels
in Northern California (Arcata & Eureka).
Servings: 24 cookies
Prep Time: 4 Hours
Cook Time: 30 Minutes
Total Time: 4 Hours 30 Minutes
Ingredients
For the cookie:
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup butter
1-1/4 cups sugar
1 large egg
1-1/2 Tablespoons lime zest
1 Tablespoon lime juice
1/2 cup yellow corn meal
For the icing sugar:
1 cup confectioners' sugar
2 Tablespoons lime juice
zest from one lime
Directions
In a medium bowl, combine flour, salt and baking soda. Sift. Set aside.
In the bowl of an electric mixer with a paddle attachment, cream butter
and sugar until light and fluffy; 3-4 minutes. Add egg, lime juice and
zest, mixing until combined. Turn mixing speed on low adding flour
slowly until all is incorporated.
Make cookies into ping-pong sized balls (or 32 grams). Place on a tray
and refrigerate until very cold.
When chilled, place cookie balls (12 at a time) on the whoopie pie pan
and bake for 12 minutes in a 350 degree oven. (You can use a regular
baking sheet covered with parchment or a silicone liner but the cookies
will not look as you see them here. They will be flat.) Remove the
cookies from the oven and let them finish cooking on the tray. The
edges will be slightly brown and the middles very soft. Do not disturb
them for at least 20 minutes (It makes it easier if you have two
whoopie pies to work with. Never put cookie dough onto a hot pan.)
Remove to a tray until completely cool.
When cookies are completely cool, mix together confectioners' sugar,
lime juice and zest until fully combined. If it is too runny add more
sugar to get a pourable but thick consistency. Frost each cookie. Let
dry completely or overnight before stacking.
Source:
Noble
Pig