Coconut Cream Tarts

Mini Phyllo Cups with Coconut Cream, Raspberries, and Dark Chocolate

yield: 30 MINI DESSERTS

ingredients:

• 2 boxes Athens Mini Fillo Shells (30 shells total)
• 4 oz. good dark chocolate, divided
• 1-1/2 c. heavy whipping cream
• 1/4 c. instant dry vanilla pudding mix
• 1/4 c. powdered sugar
• 1 tsp. coconut extract
• 30 fresh raspberries

preparation:

Preheat oven to 350°. Remove shells from all packaging. Place empty shells on a baking sheet and bake for 3 to 5 minutes. Remove from oven and allow shells to cool completely.

Gently melt 3 ounces of the dark chocolate in a small bowl in the microwave, taking care to not let it scorch. Let chocolate cool for a bit before spooning it into the bottoms of the phyllo shells, dividing evenly between the 30 shells. Let cool completely until chocolate is hardened. To speed up the hardening, the shells can be placed in the refrigerator for a few minutes.

With an electric mixer, whip cream, dry pudding mix, and powdered sugar until stiff and thick, about 2 minutes. Add coconut extract and mix just to combine. Place coconut cream mixture in a pastry bag fitted with a large plain tip. Pipe a dollop of the mixture onto the chocolate on the bottom of each phyllo shell. Gently press a raspberry into the top of each coconut cream dollop. Chop the remaining ounce of dark chocolate into very small pieces and press a few pieces into each of the coconut cream dollops, dividing the chocolate pieces evenly amongst the 30 phyllo shells.

These can be assembled up to three hours prior to serving, stored in the refrigerator.

(If you don't have pastry bags and tips, simply use a small spoon to fill the phyllo cups with the coconut cream. Or place coconut cream in a ziplock baggie, snip off a corner of the baggie, and pipe it into the phyllo shells.)

from a farmgirl's dabbles

Crystallized Ginger Scones

Crystallized Ginger Scones:

Prep time: 20 minutes

Cooking time: 12 – 15 minutes

Makes about 10 scones

·         2 cups flour

·         1 Tbsp. baking powder

·         ½ tsp baking soda

·         ½ tsp salt

·         ¼ cup sugar

·         ½ cup cold butter, cut into small pieces (or grated)

·         1/3 cup crystallized ginger, chopped into small pieces

·         1 cup buttermilk (Note:  If you don’t use much buttermilk and don’t want to buy a carton, you can get dried buttermilk powder to reconstitute with water, at the Bulk Barn at Cowichan Common)

·         1 large egg, beaten

Place the oven rack in the middle of the oven.  Preheat the oven to 425 F.  Place the flour, baking powder, baking soda, salt and sugar in a bowl and stir to combine.  Add the butter and work with a pastry cutter, or your fingertips until the mixture is the size of small peas.  Mix in the ginger.  Gently stir in the buttermilk and mix until just incorporated (dough will feel a little wet).  Do not over mix or scones will be tough.  Turn onto a floured surface and with floured hands gently knead the dough until it just holds together.  Pat out into a circle that is 1-inch thick.  Cut dough into rounds and place on a non-stick or parchment lined baking sheet.  Brush tops with beaten egg. Bake 12 – 15 minutes until puffed and golden.

Candy Bar Game

Here’s a generic version of the game to get you thinking:

1. Famous swashbuckling trio of old – 3 Musketeers candy bar
2. Cemetery – Mounds candy bar
3. Galaxy – Milky Way candy bar
4. The Red Planet – Mars Bars
5. Giggles- Snickers candy bar
6. Bumpy ride- Rocky Road candy bar
7. Klutz- Butterfingers
8. Famous author – O’Henry bar
9. Famous Homerun Hitter – Baby Ruth candy bar
10. Famous NYC street – 5th Avenue
11. Twin Letters – M&Ms
12. Superman’s other identity – Clark Bar
13. A sweet sign of affection – Kisses
14. Favorite day for working people – Payday candy bar
15. What bees make – Bit o’ Honey
16. Sometimes you feel like a nut – Almond Joy candy bar
17. Pleasingly Plump – Chunky
18. Two female pronouns – Hershey candy bar
19. Dad of teenage daughter- Bonkers
20. Single women’s dream  – Mr. Goodbar or Big Hunk
21. Flotation devices – Life Savers candies
22. Sun Explosion – Starburst Candies
23. Crackling noise – Crunch bar
24. Determines who wins the game – Skor Bar
25. Dry Cows – Milk Duds
26. Power Nap- Fast Break candy bar
27. Kids- Runts
28. Money left after you pay the bills- Zero candy bar

Hawaiian Meatballs

HAWAIIAN MEATBALLS

MEATBALLS: 2 lb. ground chuck or hamburger 2 eggs 1/4 lb. crackers, crushed 1 onion, finely chopped 1/4 c. ketchup Ground pepper to taste Garlic salt to taste Salt to taste SAUCE: 1 c. brown sugar 1/4 c. cornstarch 16 oz. can pineapple chunks, juice from pineapple 2/3 c. vinegar 2 tbsp. soy sauce 1 onion, sliced 1 green pepper, sliced Mix together first 8 ingredients and form into meatballs. Brown. Drain 1/2 of grease. Remove meatballs.In remaining grease, stir brown sugar, cornstarch, pineapple juice, vinegar and soy sauce. Stir together on medium heat until translucent. Put meatballs, pineapple chunks and sauce into 13x9 inch casserole dish. Lay slices of onion and green pepper on top. Cook in moderate oven (350°F) for 30 minutes until onion and green pepper are cooked. Serve as is or over rice or noodles. Serves 8-10.

Smoke Salmon spread

Ingredients
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Directions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Photograph by Quentin Bacon

Recipe courtesy Barefoot Contessa Family Style (c) 2002 by Ina Garten. By arrangement with Clarkson Potter/Random House, Inc.

CATEGORIES: Salmon Dip Easy View All


Read more at: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-dip-recipe.html?oc=linkback

Whole Wheat Muffins

• 1 cup old fashioned oatmeal
• 1 cup skim milk
• 1/2 cup light brown sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon grated orange rind (orange zest)
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup walnuts, chopped (optional)
• 1 1/2 cup frozen blueberries
• approx. 3 tablespoons powdered sugar (optional, for topping)

PREPARATION

Mix the oats and skim milk in a medium-sized bowl then set the bowl aside and allow to soak for 10 minutes. After ten minutes, add the egg, brown sugar, oil, grated orange rind and stir until well blended.

In a second medium-sized bowl, combine the all-purpose flour, the whole wheat flour, baking powder, baking soda and walnuts. Mix well and then fold the combined dry ingredients into the oatmeal mixture until just moistened. Do not over mix.

Gently fold in 1 cup frozen blueberries, reserving the extra half a cup of extra blueberries.

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• GF Dinner Recipes Easy
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Preheat the oven to 425°F.

Lightly grease or line a muffin pan and divide batter among muffin cups. Sprinkle a few extra blueberries on top of each muffin. Bake in pre-heated oven for 20 minutes.

Remove muffins from tin and cool on wire rack. Sprinkle with powdered sugar (optional).

This recipe makes about 12 oatmeal and blueberry walnut muffins.

Nutritional Information per Serving:
220 calories, 10g fat, 105mg sodium, 29g carbohydrates, 3g fiber, 5g protein, 15mg cholesterol

More homemade muffi

Clam Sauce with Pasta

1/8 C oil
1 lg. garlic clove
1/2 C butter
1 t lemon juice
1/2 tsp basil
1/2 tsp parsley
salt and pepper
1 C. Parmesan cheese
2 cans clams and juice
2 T sour cream or natural yogurt

Brown chopped garlic in oi...and discard.  Add clams, spices, lemon j and butter.  Simmer these for about 10 minutes. Mix in sour cream and all to pasta.    Stir in Parmesan.  Serve.