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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High Altitude Pecan Pie

High Altitude Pecan Pie
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High Altitude Pecan Pie
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Ingredients
Instructions
  1. Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  2. Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  3. Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  4. Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  5. Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  6. Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  7. Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  8. Cool pie on wire rack and serve at room temperature.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie
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Best Big, Fat, Chewy Chocolate Chip Cookie
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Ingredients
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  4. Beat in the vanilla, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Cinnamon-Apple Squares

Cinnamon-Apple Squares
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Cinnamon-Apple Squares
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Ingredients
Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 13 inch pan and set aside.
  2. Beat egg whites 30 seconds with an electric mixer.
  3. Add next 4 ingredients and beat 1 more minute.
  4. Stir in applesauce and fold apples into batter.
  5. Combine next 4 ingredients in a separate bowl and add to batter.
  6. Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed. This recipe serves 16.
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Carob Brownies

Carob Brownies
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Carob Brownies
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine first 5 ingredients in a food processor. Process until smooth.
  3. Stir together next 4 ingredients in a separate bowl.
  4. Add to tofu mixture and process until just combined.
  5. Stir in nuts.
  6. Pour into a lightly buttered 9 inch square baking pan.
  7. Bake in center of oven 25-30 minutes, until a toothpick inserted in the center comes out clean and the brownies have begun to pull away from the edges of the pan. Cool briefly and cut into squares. This recipe serves 8.
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Brian’s Apple Brownies

Brian's Apple Brownies
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Brian's Apple Brownies
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Ingredients
Instructions
  1. Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
  2. Mix flour, baking soda, salt and cinnamon in a large bowl.
  3. Whisk oil and eggs in another large bowl until blended and smooth.
  4. Stir in sugar and vanilla.
  5. Stir in flour mixture until blended.
  6. Stir in apples, nuts and raisins, if using. Mixture will be very stiff.
  7. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.
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Pumpkin Bars with Cream Cheese

Pumpkin Bars with Cream Cheese
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Pumpkin Bars with Cream Cheese
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl.
  3. Add melted butter and process until mixture becomes crumbly.
  4. Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven.
  5. Reduce temperature to 325 F.
  6. Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly.
  7. Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack.
  8. Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy.
  9. Spread evenly over cooled pumpkin bars. This recipe serves 8.
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Fig Newtons # 2

Fig Newtons # 2
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Fig Newtons # 2
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Ingredients
Dough
Filling
Instructions
  1. In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
  2. Add eggs one at a time; beat in vanilla.
  3. Sift together, flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand.
  4. Mix well and turn out on sheet of floured plastic wrap, then refrigerate for at least 2 hrs.
  5. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
  6. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
  7. Press mixture thru food mill and cool.
  8. Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
  9. Divide the chilled dough into thirds and refrigerate 2 parts.
  10. Roll remaining piece on well floured surface to form rectangle about 5 x 11".
  11. Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length.
  12. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about 11" long and 2-2 1/2" wide.
  13. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
  14. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
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Double Butterscotch Bars

Double Butterscotch Bars
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Double Butterscotch Bars
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Ingredients
Instructions
  1. Preheat oven to 325'. Grease sides and bottom of a 9 x 13-inch pan.
  2. In a medium bowl, combine flour, baking soda and salt.
  3. In a large bowl with mixer on medium speed, beat butter and brown sugar for one minute. Add eggs and vanilla and beat until light and fluffy.
  4. On low speed, mix in the flour mixture until blended. Stir in the chips and nuts.
  5. Spread batter into prepared pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool at least one hour before cutting into bars. Makes thirty-six 2-1/2 by 1-inch bars.
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Gooey Caramel Sauce

Gooey Caramel Sauce
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Gooey Caramel Sauce
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Ingredients
Instructions
  1. Heat sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
  2. Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
  3. When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
  4. Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
  5. Stir together well.
  6. The caramel will thicken as it cools.
  7. If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
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