Chocolate Pudding Pie

Ingredients:

• 1 Pie Crust
• 1 3.4 oz pkg Vanilla instant pudding pie filling
• 1 3.9 oz pkg chocolate instant pudding and pie filling
• 1 cup milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pt. Vanilla ice-cream softened
• Whipped topping
• 1 square semi-sweet chocolate

 Directions:

1. Prepare Pie Crust.
2. Blend pudding mixes and milk
3. Fold in spices and ice-cream.
4. Spoon mixture into prepared pie crust and freeze for at least 4 hours.
5. Decorate: Top with Whipped topping Dollops and shaved chocolate curls.

Pumpkin Pie

Ingredients: 

• 1 Pie Crust
• 1 can (15 oz) Pumpkin pie filling 
• 2 eggs
• 3/4 cup Granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/s tsp ground ginger
• 1/4 tsp nutmeg
• 1 1/2 cups (12 oz can) evaporated milk

Directions:

1. Prepare Pie Crust
2. Preheat oven to 425 F
3. Combine ingredients and mix well.
4. Bake for 15 minutes, and reduce heat to 350 F.
5. Bake for 50-55 more minutes or until done. (knife inserted in center of pie comes up clean)
6. Cool,
7. Enjoy

 

Thumbprint Cookies

Ingredients:

• 2 cups sifted flour
• 1/2 tsp salt
• 1 cup butter (NO substitutes)
• 1/2 cup superfine sugar
• 2 tsp vanilla extract
• your preferred Jam 
• 1/2 cup sifted confectioners sugar

Directions :

1. Sift together flour and salt, set aside.
2. Cream butter and sugar unlit light and fluffy, add extracts.
3. Slowly mix in flour.. 1/2 cup at a time until JUST blended.
4. Chill dough for 1-2 hours
5. Preheat oven to 350 F
6. Meanwhile shape dough into 1" balls and space them about 2" apart on ungreased baking sheets.
7. Make deep thumbprints in the center of each ball and fill with preferred jam or filling.
8. Bake for 15 minutes or until cookies are the color of pale sand.
9. Transfer to a wire cooling rack to cool.
10. Once cooled, dust cookies with confectioner's sugar.

**Tip** Can substitute 2 tsp of Vanilla for 1 1/2 and add a 1/2 tsp of almond extract.. also be creative with the filling.. Hershey's kisses work divinely... lol
 




 

Lemon Chiffon Pie

Ingredients:

• 1 Pie Crust.
• 1 (14oz) can Sweetened condensed milk
• 2 cups sour cream
• 2 tbsp powdered pre-sweetened lemonade mix
• 4 drops yellow food coloring
• 8 oz frozen whipped topping thawed.
  

Directions:

1.  Prepare Pie Crust.
2. Combine the milk, sour cream, lemonade mix, and food coloring into a large bowl and mix well. 
3. Gently fold in the whipped topping until blended.
4. Spoon into pie crust and Chill for 2 hours before serving.

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Sakoo Paik // Thai Tapioca Desert

Ingredients:

1/2 cup small tapioca pearls
1/2 cup sugar
Pinch of salt
1/2 cup coconut cream scooped from the top of chilled Fresh Coconut Milk 

1 cup cut-up assorted fresh or canned fruits such as young coconut, jackfruit, longan, lychee, mango, mangosteen, palm seed, papaya, and rambutan

Directions:

Place the tapioca in a fine-mesh strainer and quickly rinse under cold running water.

Drain well, then transfer to a saucepan. 

Add 1 1/2 cups water, the sugar, and salt and stir well. 

Place over medium-high heat and bring to a boil, stirring constantly. 

Reduce the heat so that the tapioca barely simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 minutes.

Remove from the heat.

Stir the coconut cream into the warm pudding and set aside to cool to room temperature, or cover tightly and refrigerate until chilled.

To serve, stir the fruits into the pudding

 

Cassava Cake

 

 

Ingredients:

Cake

• 2 lbs grated cassava
• 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
• 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
• 3/4 cup sugar
• 3 eggs, plus
• 3 egg whites
• 1 cup grated coconut

Topping

• 3 egg yolks

 

Directions:

1. 1 Preheat oven to 325° f.
2. 2 In large mixing bowl combine cake ingredients.
3. 3 Mix well.
4. 4 Pour equally into two large greased rectangular pans.
5. 5 Bake until top is no longer liquid (approximately 30 minutes).
6. 6 Mix topping ingredients well and spread evenly on the two cakes.
7. 7 Bake an additional 20 to 30 minutes.
8. 8 Cool cakes completely.
9. 9 Slice each cake into 24 equal squares.

 

Grilled Apple Crisp

You Will Need


10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional



What to Do


1. Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.

2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired.

Old Fashioned Pumpkin Pie

 

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust 

Direction

 

• Preheat oven to 425°F.
• Mix sugars, salt, and spices, and lemon zest in a large bowl. 
• Beat the eggs and add to the bowl. 
• Stir in the pumpkin purée. 
• Stir in cream. 
• Whisk all together until well incorporated.
•  Pour into pie shell and bake at 425°F for 15 minutes. 
• After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
• Cool on a wire rack for 2 hours.

Serve with whipped cream.


* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.

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Old Fashioned Apple Pie

Ingredients

Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp water, very cold

Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 Tbsp cream

Directions

• In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. 
• Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. 
• Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
• Remove dough from machine and place on a clean surface. 
• Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky.
• Wrap each disc in plastic wrap and refrigerate at least 1 hour.
• Position rack in bottom third of oven and preheat to 375°F.
• Combine sugar, flour and spices in large bowl. 
• Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
• Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes.
• Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. 
• Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan.
• Gently unfold and press down to line the pie dish with the dough.
• Spoon in apple filling, mounding slightly in center.
• Roll out second disk of dough, as before. 
• Gently turn over onto the top of the apples in the pie. 
• Pinch top and bottom of dough rounds firmly together. 
• Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. 
• Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
• Stir yolk and cream in small bowl to blend. 
• Brush over top of pie. 
• Cut slits in top crust to allow steam to escape. 
• Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. 
• Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. 
• Transfer to rack; let stand 1 hour. 
• Serve pie warm or at room temperature.

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Pumpkin Cheesecake

Ingredients

Crust

• 1 cup pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup graham cracker crumbs (approximately 4 graham crackers)
• 2 tablespoons unsalted butter, softened
• 1 egg yolk

Filling

• 4 8-ounce packages cream cheese, room temperature
• 2 cups (1 pound) brown sugar
• 5 large eggs
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoons vanilla extract
• 2 15-ounce cans pumpkin puree*
• 2 tablespoons bourbon or other whiskey

Pan

• 1 9-inch diameter, 3-inch tall springform pan

* You can make your own pumpkin purée by cutting a sugar pumpkin in half, scooping out the seeds, placing the pumpkin halves cut-side down in a roasting pan with a 1/4 inch of water in it, and cooking it in a 350°F oven for an hour, until soft. Scoop out the flesh and purée it in a blender or food processor. Strain out excess water.

Direction

1. Pulse pecans, flour, sugar, and crumbs in a food processor. 
2. Add butter and egg yolk. Pulse until mixture is homogenous. 
3. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. 
4. Remove from oven and let cool.
5. Drain or strain any liquid from pumpkin purée. 
6. Take pumpkin purée and place on several layers of paper towels. 
7. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
8. Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. 
9. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. 
10. Beat in the eggs.
11. In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). 
12. Gradually add the pumpkin mixture until fully incorporated. 
13. Bring a kettle of water to a boil.
14. Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). 
15. Fold the aluminum foil up the sides of the pan and trim. 
16. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). 
17. Pour the pumpkin cream cheese mixture into the springform pan.
18. Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. 
19. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. 
20. Cook for 1 1/2 hours. 
21. Turn off the oven heat and prop the oven door open. 
22. Let the cheesecake sit in the oven, cooling for another hour. 
23. Then remove from oven and let come to room temperature. 
24. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
25. When ready to serve, gently remove the cake from the springform pan...To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.

Caramelized Nut Tart Recipe

Ingredients

Crust Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water


Filling Ingredients:
1 1/4 cups sugar
1/4 cup water
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds
Whipped cream (optional)
9 1/2 inch tart pan with removable bottom

 

 

Direction:

Crust:

• Mix flour, sugar, cinnamon, nutmeg and salt in processor. 
• Add butter. Using pulse until mixture resembles coarse meal. 
• Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. 
• Gather dough into ball; flatten into disk. 
• Wrap in plastic and refrigerate until firm, about 2 hours.
• Preheat oven to 375°F. 
• Roll dough out on floured surface to 12-inch round. 
• Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. 
• Fold overhang in and press, forming high-standing double-thick sides. 
• Pierce dough all over with fork. 
• Freeze 15 minutes.
• Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F

Filling:

• Combine sugar and 1/4 cup water in heavy medium saucepan. 
• Stir over medium-low heat until sugar dissolves. 
• Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. 
• Reduce heat to medium.Gradually whisk in cream (mixture will bubble). 
• Stir until caramel is smooth. 
• Add butter, honey and vanilla. 
• Stir until well blended. Mix in all nuts.
• Pour caramel mixture into crust. 
• Bake until entire filling bubbles, about 20 minutes. 
• Cool completely on rack.

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Perfect Pie Crust

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

 

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Direction

• Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

Dough is ready to shape.

• Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

• Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

• Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

• Add filling to the pie.

• Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

All Butter Crust with Almonds

Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup finely ground blanched almonds or almond flour
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 6 to 8 Tbsp ice water, very cold

Follow directions as for the All Butter Crust Pâte Brisée, but with the above ingredients. Include the ground almonds in with the flour and the salt and sugar in step 2 above.

To Pre-Bake a Pie Crust

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

Combination Butter and Shortening Crust

Ingredients for one double-crust 9 inch or 10 inch pie:

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 2 Tablespoons sugar
• 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
• 1/2 cup of all-vegetable shortening (8 Tbsp)
• 6-8 Tablespoons ice water

• Combine flour, salt, and sugar in a food processor; pulse to mix. 
• Add the butter and pulse 4 times. 
• Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
• Remove dough from machine and place in a mound on a clean surface. 
• Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
• After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. 
• Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out.  
• Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
• When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. 
• Gently unfold. Do not stretch the dough.
• If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust. 
• If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
• Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.   
•  

Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Egg Wash

A lovely coating for a pie can be achieved with a simple egg wash.

• 1 Tbsp heavy cream, half and half, or milk
• 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

 

Chocolate Nachos

Ingredients

• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 8 6-inch flour tortillas
• 1/4 cup butter (no substitutes), melted
• 1 cup semisweet chocolate pieces
• 2 teaspoons shortening

Directions

1. Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).
2. Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.
3. Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool. Makes 64 wedges.

Pan Mono (Monkey Bread)

INGREDIENTS

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Conconete (Dominican Coconut Cookie)

I used to absolutely LOVED these as a kid, and rummaging through some ancient photographs, I came across this recipe scribbled on a very yellow piece of paper. I can only imagine that it was my great grandmother's recipe... Hope you enjoy, I know I did.

Ingredients:

• 2 Coconuts (grated)
• 3lbs All purpose Flour
• 3lbs Brown Sugar
• 1tblsp baking powder
• ginger to taste
• Cinnamon water (made by boiling Cinnamon sticks)
• 1/2 tsp salt

Directions:

• Mix all ingredients
  
• Place scoops on a cookie sheet
• bake in 350 degree oven till golden brown
  

Grilled Peaches w/a Berry Sauce

You Will Need


1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter


What to Do


1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.

2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.

3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Halo-Halo

 

 

 

Ingredients

• 6 tbsp halo-halo mixture, divided into 2 tbsp each
• 2 tbsp macapuno (preserved shredded young coconut)
• 2 tbsp kaong (palm nuts)
• 2 tbsp nata de coco (coconut gel)
• 2 tbsp fresh grated cantaloupe
• Crushed or shaved ice
• 1/2 cup evaporated milk
• vanilla ice cream (can also use mango)

Directions

In a tall glass, layer the first 5 ingredients.
Cover with enough ice to fill the glass. Pour evaporated milk onto the ice.
Top with a scoop of ice cream.

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Chilled cold Lychee Soup

 Ingredients:

1tin Lychee in syrup (drained)
1tin Coconut milk
1/2cup Sugar (or less // to taste)
pinch Salt





Directions:



In a bowl add the drained lychee, coconut milk, sugar and salt.
mix everything well until the sugar gets dissolved..
 keep in fridge for an hour.

Delicious Chilled Lychee Coconut Soup!!!!!!!

** Tip ** Prepare this dessert an hour or so before hand....

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