Key Lime Coconut Cookies
Ingredients & Directions 1 c Sweetened condensed milk 2 c Unsweetened coconut flakes 4 tb Key lime juice 4 tb Sugar 4 tb All-purpose flour Preheat oven to 350 degrees F. Grease 2 baking sheets. Combine the condensed milk, Key lime juice, and flour in a medium bowl. Stir in the grated coconut and then the sugar. If using sweetened coconut, taste the mixture before adding the sugar. Add the sugar only if you think it is necessary. The cookie should have a tangy flavor from the Key lime juice. Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between each cookie; they will spread while baking. Bake for 25 minutes until they just start to turn golden. Remove from the pan to a rack to cool. Store in an airtight container. * Yields 30 cookies
Fudge Icing
Ingredients & Directions 4 tb Butter or vegan margarine 3 tb Water 1 2/3 c Confectioners’ sugar 3 dr Vanilla extract Heat the butter or vegan margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners’ sugar. Add the vanilla and beat well. The icing will thicken up as it cools. Yields 8 Servings
Biscotti Di Prato (little Almond Cookies)
Ingredients & Directions 2 oz Almonds, blanched 6 oz Almonds, unblanched 4 c Unbleached all-purpose flour 1 3/4 c Granulated sugar 3 Extra-large eggs 1 pn Salt 1 pn Ground saffron 1 ts (scant) baking soda 1 Extra-large egg white Preheat the oven to 375F. Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown. Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each. Place the flour on a pasta board in a mound and make a well in the center. Put the sugar and eggs in the well. Mix the sugar and eggs together well, then add the salt, saffron, and baking soda. Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 tablespoons is incorporated. Set the leftover flour aside. Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces. Knead for 2 to 3 minutes more, incorporating the remaining flour. Divide the dough into 8 pieces. With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter, then place, widely apart on a buttered and floured cookie sheet. Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 minutes. Remove the rolls from the oven (they will expand in size sideways) and cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or biscotti. Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes. They will be very dry. NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can. Serves 8 to 10. Yields 8 Servings
Sue's Spinach Bread
Ingredients & Directions 1 lb Fresh spinach 6 Cloves fresh garlic (or -more!) (up to 8) 6 (or more!) small, dried -chiles, such as piquins or -African Devils (up to 8) 2 Loaves (8-oz) “frenchettes”, -or 1 1-lb loaf french bread Olive oil Butter (optional) Salt (optional) 12 oz Chunk mozzarella cheese This is so easy, it hardly needs writing up. All my friends love this, so I thought I’d pass it along. Please excuse the lack of “exact” measurements, but I cook by intuition and guesswork. Feel free to improvise! Thoroughly wash spinach; drain as thoroughly as possible. Tear the larger leaves into smaller pieces. Mince garlic. Heat olive oil in large skillet or wok and add garlic. Saute for a few minutes and add spinach. Saute until spinach is limp. Crumble chiles into spinach. If there is a lot of water in the pan from the spinach, you may want to remove spinach to a dish, reduce the liquid on high heat, and then return spinach to the pan. Be careful not to overcook spinach. Slice frenchettes lengthwise. If using a whole french bread, slice loaf in half, and slice halves lengthwise. Butter and lightly salt halves (this is optional). Slice mozzarella cheese (I prefer slicing a chunk of cheese over using packaged shredded cheese). Place bread onto pizza pan or cookie sheet. Spread spinach onto bread. Top with sliced cheese. Bake at 300 – 325 for about 15 – 20 minutes, or until cheese is gooey and bread is crispy. Do not let cheese burn. Remove from oven and slice into 2 inch pieces. Makes about 24 pieces, and serves 8 – 12 as an appetizer. The variations here are endless: add mushrooms or capers or a few anchovies or sliced black or green olives to the spinach; use diced fresh chiles instead of dried (habs are great if your guests are into it!); try feta or provolone with or instead of mozzarella, etc, etc. I would be interested in hearing from anyone who tried this or tried their own variation. I bet Popeye never thought of adding chiles to his spinach! Yields 1 Servings
Kahlua Cheesecake
Ingredients & Directions 1 1/2 c ZWIEBACK COOKIES, crushed Bake 8-10 minutes. Cool. 1/3 c SUGAR CAKE 1/3 c BUTTER, melted 2 Envelopes UNFLAVORED GELATIN Preheat oven to 350-degrees 1/2 c KAHLUA -F. 1/2 c WATER Blend all ingredients 3 EGGS, separated -together. Press firmly on 1/4 c SUGAR -bottom and 1/8 ts SALT Up sides halfway of a 9-inch 16 oz CREAM CHEESE, softened -springform pan. 1 c WHIPPING CREAM ** CRUST Yields 6 servings
Dilled Potato Bread Abm
Ingredients & Directions ———————-BEST BREAD MACHINE CB EVER———————- 1/2 tb Yeast 3 c Bread flour 3 tb Wheat germ 3 tb Powdered milk 1 1/2 tb Sugar 1/2 tb Dill seed 2 ts Salt 1 1/2 tb Oil 1 Eggs 1 1/4 c Water Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. In hot & humid weather, use 1/8 c less water. Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, vegetable soups, and chowders. Tested in DAK R2D2. Sylvia’s comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Servings
Swedish Potato Pancakes
Ingredients & Directions 2 c Milk 1 ts Salt 2 Eggs, beaten Freshly ground black pepper 1/2 c Flour 1 1/3 c Potatoes, grated 1 ts Sugar 2 c Lingonberries Add 1/4 cup milk to eggs. Blend in flour. Add remaining milk, sugar, salt, and pepper. Beat until smooth. Let stand 2 hours. Squeeze grated potatoes dry and add to batter. Heat griddle and grease lightly. Use 1/4 cup batter for each pancake. Fold pancakes in quarters. Serve with lingonberries. Makes 14 to 16 pancakes. Yields 14 pancakes
