I'll share my recipes, if you'll share yours - March 24, 2010

14 years ago

Coconut and Lime Macaroons

(For 24 macaroons)

You need:

â¢ 4 large egg whites

â¢ 1/2 cup blond cane sugar

â¢ 2 cups unsweetened grated coconut

â¢ Pinch of sea salt

â¢ Zest of 1 large organic lime, finely grated

Steps:

â¢ In a large bowl, combine all the ingredients and mix until homogeneous; set aside.

â¢ Preheat the oven at 350 F. Cover a baking sheet with parchment paper.

â¢ Place a small amount of coconut batter on the baking sheet and shape the macaroons with the tip of your fingers. Repeat until you run out of batter.

â¢ Bake the macaroons for 12 to 15 minutes, or until the edges start to color. Remove and let cool completely on a rack. The macaroons keep for a week in an air-tight container.

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Comments (3)

Marilyn Sue McClintock
14 years ago
Apple Tapioca

Ingredients

* 4 medium tart apples, peeled and sliced
* 2 cups water
* 1 cup packed brown sugar
* 1/2 cup quick-cooking tapioca
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg

Directions
1. Arrange the apples in a 2-qt. baking dish coated with nonstick spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350 degrees F for 30-35 minutes or until apples are tender. Serve warm. Good served over angel food cake.
Sue
Jasdip
14 years ago
Lime Chiffon Dessert (Taste of Home)
The original recipe called for lemon gelatin, but the author likes the bite of lime.

1 1/2 cups crushed graham crackers (24 squares)
1/3 cup sugar
1/2 cup butter or margarine,melted

Filling:
1 pkg lime gelatin
1 cup boiling water
2 pkg (1 8 oz, one 3 oz) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
1 carton (16 oz( frozen whipped topping, thawed

Combine the crust ingredients; set aside 2 tbsp for topping. Pressing into the bottom of an ungreased 13x9x2 baking dish; set aside.

In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate 3 hours or until set.
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glenda_al
14 years ago
Eggs benedict casserole

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)

Directions
Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

I'll share my recipes, if you'll share yours - March 24, 2010

Comments (3)

Marilyn Sue McClintock

Jasdip

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glenda_al

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