Coconut Cream Pie

Coconut Cream Pie
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Coconut Cream Pie
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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Amaretto Brownies Supreme

Amaretto Brownies Supreme
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Amaretto Brownies Supreme
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Ingredients
Chocolate Amaretto Frosting
White Almond Icing
Instructions
  1. Preheat oven to 325°.
  2. Melt butter and chocolate in a saucepan over low heat.
  3. Remove from heat let cool then stir in eggs.
  4. Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
  5. Brownies should still be soft. Remove from oven and let cool slightly.
  6. Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
  7. Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.
Chocolate Amaretto Frosting
  1. Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.
White Almond Icing
  1. Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .
Recipe Notes

Heidi Glockhammer, Kino, 1995

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Five Cheese Macaroni

Five Cheese Macaroni
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Five Cheese Macaroni
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Ingredients
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In microwave, melt 8 tablespoons butter; stir into the macaroni.
  4. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta, and eggs to macaroni; mix together and season with salt and pepper.
  6. Transfer to a lightly greased deep 2 1/2 quart casserole dish.
  7. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  8. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
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Colleen’s Colcannon Potatoes

Colleen's Colcannon Potatoes
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We found this recipe a couple of years ago and LOVE it with our corned beef.
Colleen's Colcannon Potatoes
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We found this recipe a couple of years ago and LOVE it with our corned beef.
Ingredients
Instructions
  1. In a Dutch oven or deep pot, layer ingredients, bottom to top Potatoes, carrots, cabbage, scallions. Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
  2. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes. Drain and return all ingredients to pot.
  3. Mash the mixture while adding butter and parsley. The potato mixture should be coarsely mashed & thick. Add milk for thinning if desired. Serve hot with sliced corned beef.
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