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| *Recipes* |
| *Chocolate Covered Macaroons* |
| 14-16 servings 2 egg whites 1/2 cup sugar 3 Tbs. flour 1/8 tsp. salt 1/8 tsp. vanilla 1 1/3 cup coconut dark or milk chocolate (melted ) |
| Whip egg whites until foamy. Continue whipping egg whites while gradually adding sugar. Beat until stiff. Fold in the remaining ingredients. Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper. Bake at 350 degrees F for 12-15 minutes. Melt chocolate, (for tips on melting chocolate) click here. Once macaroons are cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies. Other serving suggestion: 1. You can use all different varieties of chocolate to dip your macaroons in. 2. Miniature macaroons make a great appearance. Just pipe 1/2 the amount to make the cookie. |
| Pineapple - Coconut Chess Pie |
| 1 1/2 cups sugar 3 tablespoons cornmeal 2 tablespoons all-purpose flour 1/4 teaspoon salt 4 large eggs, lightly beaten 1 teaspoon vanilla extract 1/4 cup butter or margarine, melted 1 (3 1/2-ounce) can flaked coconut 1 (15 1/4-ounce) can crushed pineapple, well drained 1 unbaked 9-inch pastry shell |
| Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie. |
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| Vanilla Chocolate Chip Ice Cream |
| 1 cup sugar 8 egg yolk 3 cups milk chocolate chips 1 vanilla -- extract or bean |
| After freezing the basic ice cream you may add any dried fruit that has been soaked for 12 hours in cognac. Prunes & Cognac. I have tried peppermint candies with a little peppermint extract. Macadamia nuts are also a possibility. 1. Heat the milk to a boil with the vanilla bean. 2. Beat the egg yolks with the sugar in a heavy bottomed pot, until well mixed. 3. Remove the vanilla bean from the milk. Add the milk to the egg yolk mixture and stir constantly over low heat, until the liquid thickens enough to coat the back of a metal spoon. DO NOT BOIL. 4. Transfer immediately to another bowl. Cover with waxed paper and cool in the refrigerator, mixing occasionally to prevent a crust from forming. 5. Freeze the mixture in an ice cream freezer, according to the manufacturer's instructions |
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