Thursday, April 19, 2012
Sunday, April 15, 2012
Saturday, April 14, 2012
Tuesday, April 10, 2012
Tuesday, April 3, 2012
Monday, April 2, 2012
Saturday, March 31, 2012
Chocolate Coconut Drops
2/3 cup Eagle Brand Sweetened condensed
milk
1 (1 oz) square unsweetened chocolate
1/8 teaspoon salt
1 1/3 cups (3½ oz) flaked coconut
½ teaspoon vanilla extract
In top of double boiler, combine
sweetened condensed milk, chocolate and salt. Cook over hot water;
stir frequently until thickened. Remove from heat. Stir in coconut
and vanilla extract. Drop by teaspoonfuls, about 1 inch apart, onto
well-greased baking sheet. Bake in a moderate 350°F oven, 10-12
minutes or until set. Immediately remove from baking sheet. Cool.
Makes about 1¼ dozen 1½ inch diameter
cookies
Saturday, March 24, 2012
Adult Strawberry Lemonade
1-1½ cups vodka
1 (16 oz) container of sliced
strawberries
2 (1 liter) bottles Lemonade
sugar
Place strawberries in 2 quart pitcher.
Add vodka, lemonade and sugar to taste. Refrigerate until ready to
serve.
Saturday, March 10, 2012
Grilled Bananas & Pecan Sundaes
¼ cup butter
2 T firmly packed light brown sugar
2 medium bananas
2 cups vanilla ice cream
¼ cup caramel ice cream topping
¼ cup chopped pecans
Melt buter with brown sugar in 1 qt
saucepan over low heat about 1 minute. Let stand 5 minutes to cool;
brush on bananas. Grill or broil bananas, brushing frequently with
remaining mixture, 8 minutes or until bananas are heated and lightly
golden. Cut warm bananas into 2” chunks and divide into 4 serving
dishes. Top with ice cream, then drizzle with topping and garnish
with pecans.
Serves 4
Saturday, March 3, 2012
Custard Pie
1 unbaked 9” pastry shell
2/3 cup Eagle brand sweetened condensed
milk
2 cups hot water
½ t salt
½ t vanilla extract
3 eggs
nutmeg
In medium bowl, blend together
sweetened condensed milk, water, salt, and vanilla extract. In small
bowl beat eggs until just blended. Stir into condensed milk. Pour
into shell. Sprinkle with nutmeg. Bake in a very hot 425°F oven 10
minutes. Reduce oven heat to slow 300°F and bake 20-25 minutes or
until knife inserted in center comes out clean. Remove from heat cool
at room temperature; refrigerate.
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