Lost Recipe :*(

I've been collecting the Better Homes and Gardens Christmas Cookie magazine since the early 1980's. Got my favorite cookie recipe from it. Sadly, due to a computer crash, I lost the recipe and haven't been able to locate it again. It was a shortbread type crust that was wrapped around a 1/2 tsp or so of honey macerated dried fruit and nuts. Then the whole cookie was rolled in coconut and nuts and baked. I think they were called Honey Nuggets. If any one happens to have this recipe I would be eternally grateful for a copy.

UPDATE: After countless hours of searching I've been unable to locate this recipe so I came up with my own version.

( Read more... )

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cougars_catnip

A great dessert for Mexican or Caribbean food.

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delladea

I've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.

( My Modified Recipe )

We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.

Current Mood: cheerful

sofiaviolet

I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

½ can (approx. 7 oz) coconut milk

0 to 6 birdseye chili peppers or similar, according to taste (I use 4)

dried basil, lots

fish sauce

½ to ¾ tbsp curry paste

one chicken breast fillet or one half boneless thigh, sliced

red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced

½ to 1 cups rice

Directions

Possibly begin making rice.
Coconut milk in saucepan of appropriate size.
Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
You should probably make the rice here if you didn't earlier.
Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
Serve and eat.

I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).

gchick

We got to talking Passover-friendly desserts in IRC, and these are my definitive seasonal flour-free thing...

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract or almond extract
2 egg whites, at room temperature
1/4 teaspoon salt

Directions
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and flavoring in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Fold the egg whites into the coconut mixture.

Form cookies by making small piles - about 2 teaspoons - or use a scoop or spoon. Bake until golden brown, about 20 minutes.

These may be dipped in melted chocolate after cooling completely, for extra win.

highlander_ii

Lots and lots of them!

In this post in my journal.

7 different types of cookies. One's a repeat - the macaroons. The others are new.

Yes, I've made 8 batches of cookies over the last 3 days. I'm crazy. =)

The peanut butter blossoms, will obviously be an issue for anyone with a peanut allergy, but the others don't have nuts in them.

I've used all white flour in some and half-white, half-wheat flour in some; some I used regular granulated sugar and some I've used baking Splenda. They all have come out fine. Using wheat flour makes them a little 'grittier' and 'crunchier', but still good.

The only one you *can't* make substitutions in is the macaroons, b/c they won't come out right at all.

Oh - and I'll post up my decorator frosting recipe once I make that this weekend. =)

If anyone has any specific questions about anything, just ask!

There's also a link to a recipe for a Hermit Cake (in my post) - it has walnuts and pecans in it, for those with nut allergies - it makes a big-ass cake that you wrap in Sherry/wine-soaked towels after it's baked. It's my dad's fave, and a friend of mine's too, and my mom ends up taking a chunk of it to work for her co-workers to fight over. =) (( the '4 hours' tag goes w/ the Hermit cake - it bakes at a low temp for a long time ))

beet

This is a recipe I was given by a friend. She said it was being faxed around her office as the "best pound cake ever," but she didn't like it. Well, she was clearly crazy. It is delicious and I was clearly in the right place at the right time!

Hot tip!: I also discovered that you can grill it and make it extra super amazing. Ohmygodgood, even. The coconut toasts and the sugar caramelizes over the heat. Yum! This is a great dessert for a barbecue. You only need minimal coals to toast the cake lightly on both sides. Then top with fresh fruit or ice cream. This is the only recipe I've made that has ever resulted in applause and a standing ovation at a pot luck.

( Nomilicious recipe )

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A Place for Foodies

Entries tagged with coconut

Lost Recipe :*(

Lost Recipe :*(

Pineapple Coconut Cobbler

Coconut Curried Lentils

Thai curry

Thai curry

Ingredients (per serving)

Directions

Coconut macaroons

COOKIES!!

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