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Jerseyjen

Jerseyjen

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Staff member
OFC Regular
With holidays approaching, this may be a nice way to share recipes

Chocolate & Coconut Macaroons

biscuits | cookies, calorie wise | low calories, chocolate, desserts, fitbit

2 large egg white
125 g ½ cup sugar
5 mL 1 tsp vanilla extract; pure
2 mL ¼ tsp salt
250 gr 2 cups coconut; unsweetened shredded drie
125 g 4 oz bittersweet chocolate; chopped

Recipe by Charity Ferreira | Photo by Erin Kunkel

* Preheat the oven to 350°F (180°C). Line a baking sheet with parchment
paper.
* In a large bowl, combine the egg whites, sugar, vanilla, and salt.
Whisk until well blended and frothy.
* Stir in the coconut. Let stand for 5 minutes.
* With your hands, squeeze rounded tablespoons of the mixture into
balls and place on the prepared baking sheet, spacing them about 1 inch
(2.5 cm) apart. Bake until the tops and edges are golden brown, 13 to 15
minutes.
* Let cool completely on the pan, then slide a spatula gently under
each macaroon to loosen and transfer to a plate. * Discard the
parchment and line the baking sheet again with waxed paper.
* In a small heatproof bowl set over (but not touching) simmering
water, add the chocolate. Stir until smooth, about 5 minutes.
* (Alternatively, you can microwave on medium until melted, stopping
and stirring every 30 seconds to make sure the chocolate doesn’t burn.)
* Dip the bottom half of each cookie into the melted chocolate.
* Place the cookies chocolate-side down on the prepared baking sheet.
* Refrigerate until the chocolate is firm, about 30 minutes.
* Serve the cookies. For any remaining cookies, transfer to an airtight
container and store for a few days.

Nutrition Facts (per serving)
Calories 147 | Protein 3 g | Total fat 12 g | Saturated fat 10 g |
Carbs 13 g | Fiber 3 g | Sugar 8 g | Sodium 55 mg |
 
CHERRY MERINGUE PUFFS


Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites
1 teaspoon white vinegar
1/8 teaspoon salt
3/4 cup sugar
3 tablespoons cherry gelatin powder
12 ounces vanilla baking chips (2 cups)

In a medium bowl, place egg whites; set aside until room temperature, about 30 minutes.

Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil, set aside.

Heat oven to 300°F.

Beat egg whites, vinegar and salt on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping the sides of the bowl occasionally.

Spoon half of the mixture into a large decorating bag fitted with a large star tip (at least 1/2 inch opening).

Pipe puffs about 1 inch apart. Repeat with remaining mixture.

Bake 18 to 20 minutes or until dry but not browned. Turn off oven; let stand in oven 15 minutes.

In a small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on high for 45 to 60 seconds, stirring after 30 seconds until melted and smooth.

Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.

Place remaining baking chips in a small resealable freezer bag. Microwave on high 45 to 50 seconds, turning bag over after first 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag and drizzle over cooled puffs.

Let stand until drizzle hardens, about 10 minutes.


Nutr. Assoc. : 0 0 0 0 0 0
 
Creepy Halloween Fingers (10 fingers )
Prep Time: 10 mins Cook Time: 0 mins
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egg free
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dairy free
Ingredients
  • 5 long, thin carrots (the more curved the better)
  • 5 mozzarella cheese sticks
  • 1 teaspoon hummus
  • 10 slivered almonds
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Preparation
1. Wash and peel the carrots. Using a pairing knife, slice a thin piece off the tip of each carrot to form a flat surface on one side.
2. Shape one end of each cheese stick to resemble a finger. Shave a bit off of each side and round out the tip. Make small notches in the cheese about 1 inch from the tip and again about half way down the cheese stick to resemble knuckles.
3. Place a dab of hummus on each finger tip and adhere the sliced almonds to create fingernails.
4. Serve with Buggy Nacho Dip or Black Bean Hummus to create a spooky scene.

PRINT SAVE
 
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Soft and chewy Chocolate Chip Cookies​

Ingredients
Makes: 16 to 20 cookies
  • 125g butter
  • 160g soft brown sugar
  • 60g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 150g self-raising flour
  • 120g plain flour
  • 1 teaspoon baking powder
  • 190g milk chocolate chips

Method
Prep:15min › Cook:12min › Ready in:27min
  1. Preheat the oven to 160 C / Gas 3. Line 2 baking trays.
  2. Melt butter in a saucepan over medium heat (or in the microwave). Set aside to cool slightly.
  3. Pour butter into a large bowl and stir in brown sugar and caster sugar; stir until smooth and sugar has mostly dissolved.
  4. Lightly beat egg with a whisk or fork; stir into the sugar mixture along with the vanilla.
  5. Sift flours and baking powder together into a small bowl; gradually mix into sugar mixture until combined.
  6. Stir through chocolate chips.
  7. Drop rounded tablespoons of the cookie mixture onto lined baking trays.
  8. Bake for 12 minutes or until golden; remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.



​
 
Coquito

Ingredients
25 m10 servings
  • 2 egg yolks, beaten
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup white rum
  • 1/2 cup water
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Add all ingredients to list
Directions
  1. In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
  2. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight
 
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Scottish Steak Pie​


Ingredients
  • 1 tablespoon olive or vegetable oil
  • 1 tbsp plain flour seasoned with salt and pepper
  • 800 g Stewing Beef cut into cubes
  • 2 Large onions sliced thinly
  • 400 ml good beef stock
  • Salt and freshly ground black pepper
  • 500 g block puff pastry
  • flour for rolling out the pastry
  • one beaten egg for glazing the pastry lid



Instructions
  • Place the seasoned flour in a large bowl. Tip in the beef, tossing it in the flour.
  • Heat the oil in a large pan and brown the meat in small batches, transferring the browned meat to a bowl while you do the next batch. When all the meat has been browned well, tip it all back into the pan. Add the onion and cook for a few minutes before pouring in the beef stock.

    Turn down the heat to low, cover and simmer for 2-2 1/2 hours. I often do this the day before to allow the flavours to develop.
  • Pour the rich beef stew into a large pie dish.
  • Preheat the oven to 200C/180Fan/400F.
  • On a floured surface, roll out your pastry a little larger than your pie dish (to allow for shrinking.) Place the pastry on top of your pie dish. Trim the edges, seal with a fork and brush with beaten egg.

    At this stage you can cut out shapes from the pastry trimmings to decorate the pie, if you like. Bake for 30-35 minutes or until the pastry is golden and crisp.
  • Serve with mashed potatoes, carrots and peas (or whatever takes your fancy!)


​
 
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CHERRY NUT BREAD



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups granulated sugar
1/2 cup shortening
3 eggs
1 small jar cherries -- chopped fine
1/2 cup cherry juice
1/2 cup milk
1/2 cup chopped nuts
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Cream sugar and shortening. Add eggs and mix well. Add all remaining ingredients and mix well.

Bake at 350ºF for 40 minutes. (may have to bake longer)



NOTES : Makes 2 full size loaves or 6 mini loaves
 
Dad's Leftover Turkey Pot Pie
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| 206 photos
37
Recipe by:Rob Neil

"Turkey pot pie like you have never tasted before. It won't last long."
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Ingredients
1 h 30 m12 servings539 cals
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  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
    Great Value Pure Ground Black Pepper, 3 oz
    In Stores Only

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  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 3/4 cups chicken broth
    Swanson® Chicken Broth
    Starts with double stock simmered 12 hours for richer flavor

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  • 1 1/3 cups milk
  • 4 cups cubed cooked turkey meat - light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts
  • Add all ingredients to list

Directions
Add a notePrint
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
 
RASPBERRY LEMON THUMBPRINT COOKIES
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks butter at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon lemon zest -- finely grated
1 tablespoon lemon juice, fresh
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

In a small bowl, combine the jam and Chambord. Stir to combine.

In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla.

Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart.

Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.

Fill each indentation with nearly 1/2 teaspoon of the jam mixture.

Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.
 
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BOSTON CREAM PIE - WICKED GOOD


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY CREAM
2 cups half-and-half
6 large egg yolks
1/2 cup sugar (3.5 oz)
pinch table salt
1/4 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into four pieces
1 1/2 teaspoons vanilla extract

CAKE
1 1/2 cups all-purpose flour (7.5 oz)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons butter
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups sugar (10.5 oz)

GLAZE
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate -- chopped fine

For the Pastry Cream: Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.

Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.

For the Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.

In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.

Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.

Transfer cakes to wire rack and cool completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinsert cakes.

To Assemble: Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.

For the Glaze: Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.

Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.
 
IMPOSSIBLE PIE


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk
1 cup shredded coconut
4 medium eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 tablespoons butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.

Pour into a greased and floured pie plate. Sprinkle nutmeg on top.

Bake at 350 degrees for 45 minutes.



NOTES : All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut custard pie
 
Last edited by a moderator:
Rum Cake - Best Ever
(once you read the first ingredient, you will see why it is the best ever)


Amount Measure Ingredient -- Preparation Method


2 quarts rum

1 cup butter

1 teaspoon sugar

2 large eggs

1 cup dried fruit

1 tablespoon baking powder

1 teaspoon baking soda -- .5

1/2 pint lemon juice

1 cup brown sugar

1 cup nuts


Before you start, sample rum for quality. Good, isn't it?

Select large mixing bowl, measuring cup, etc.

Check rum again. It must be just right. To be sure rum is the highest quality, pour 1 level cup rum into a tall glass and drink it as fast as you can.

Repeat.

With an electric mixer, beat 1 cup butter in a large fluffy bowl.

Add 1 seaspoon thugar and beat again.

Meanwhile, make sure rum is the highest quality. Try another cup. Open 2nd quart if necessary.

Add 2 arge eggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, pry it loose with a drewscriver.

Sample rum again, checking for tonscisticity.

Next, sift 3 cups salt or pepper (it really doesn't matter).

Sample rum again.

Sift 1/2 pint lemon juice.

Fold in chopped butter and strained nuts.

Add 1 babblespoon brown thugar or whatever color you can find.

Wix mel.

Grease oven and turn cake pan to 350 gedrees.

Now pour whole mess into coven and ake.

Check rum again and bo to ged.
 
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