Culinary Warfare

Made in Heaven Macaroons

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 2 Dozen

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INGREDIENTS

1-1/3 cups flour

11 cups of flaked, sweetened coconut

1/2 teaspoon salt

14 ounce can sweetened condensed milk

1 tablespoon pure vanilla extract

1 tablespoon pure almond extract

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DIRECTIONS:

1. In a large bowl, combine flour, salt, and coconut.

2. Stir in can of milk and extracts. Keep stirring until well blended.

3. Using an ice cream scoop, scoop 9 cookies each onto 2 baking sheets that have been lined with parchment paper.

4. Bake in a 350 degree oven 14-16 minutes until coconut is toasted.

*** Switch cookie sheet half way through to insure even baking.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Mud Pie

Nothing says lovin on a hot day like a slice of this wicked Mud in Youe Eye Mississippi Mud Pie!

Prep Time: 5 Minutes
Cook Time: None
Ready In: 5 Hours
Servings: 8

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INGREDIENTS

1 pint premium vanilla ice cream, softened

1 pint premium coffee ice cream, softened

1 chocolate wafer cookie crust

2 cups high quality fudge sauce, melted

Whipped Cream:

2 cups heavy cream

1/4 cup pwdered sugar

1 tablespoon pure vanilla extract

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DIRECTIONS:

1. Pour 1/2 cup of the fudge sauce into the bottom of the pie crust.

2. Scoop half of the vanilla and coffee ice cream on top of the fudge sauce. (The hot fudge helps the ice cream to melted a little and blend together.)

3. With the tip of a knife swirl flavors together a bit.

4. Pour 1 cup of hot fudge sauce over ice cream and repeat with remaining ice cream.

5. Freeze pie until slightly firm (2 hours) and drizzle remaining 1/2 cup of cooled fudge over the top.

6. Whip cream by combining cream, powdered sugar, and vanilla in a medium sized bowl. Beat with an electric mixer until peaks form. Pipe whipped cream decoratively around the perimeter of the pie. Freeze for 2-3 more hours until firm.

7. Garnish with cherries and serve.

8. Let pie sit out for 20 minutes before cutting and serving.

*** You can use a plastic bag with a corner cut out to pipe your cream if you don't have a patstry bag.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

FROSTY ROOTBEER FLOATS

This is one of the best treats from childhood!

Prep Time: Seconds
Cook Time: None
Ready In: Minutes
Servings: As many as you want

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INGREDIENTS

premium vanilla ice cream

cold rootbeer

frozen mugs (made from heavy glass)

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DIRECTIONS:

1. Rinse mugs in water and freeze for several hours.

2. Put two scoop of ice cream into each mug and fill will cold rootbeer.

3. Serve with long iced tea spoons and straws.

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Cheery Cherry Pie

The is mondo sweet but oh-so-delicious!

Prep Time: 40 Minutes
Cook Time: 50 minutes
Ready In: 1 Hour 40 Minutes
Servings: 8

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INGREDIENTS

Pie Filling:

1 standard pie crust

5 cups whole fresh Bing cherries, pitted

1 cup sugar

3 tablespoons quick-cooking tapioca

2 tablespoons brandy

1 teaspoon pure almond extract

2 teaspoons freshly grated lemon rind

1/2 teaspoon cinnamon

Crumble Topping:

2/3 cup softened butter

1 cup sugar

1-1/2 cup flour

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DIRECTIONS:

1. In a large bowl, combine cherries, sugar, tapioca, brandy, almond extract, lemon rind, and cinnamon. Stir until well combined.

2. Let mixture sit for 25 minutes. The cherries will release some of their juices and the tapioca will soften.

3. Make the crumble topping by combining flour and sugar in a medium sized bowl. With your hands mix in butter until nice and crumbly.

4. Pour pie filling into crust. Top with crumble topping.

5. Bake at 375 degrees for 30 minutes. Then cover with foil and bake an additional twenty minutes.

6. Let cool slightly before serving.

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Lemon Sour Cream Pound Cake

This cake is a 10 on the aphrodisiac Richter scale!
It is yummy with a capital "MMMMm."
People will hound you for the recipe. They will beg and plead.
Whether you want to pass it on is absolutely up to you!

Prep Time: 10 Minutes
Cook Time: 1 hour 30 minutes
Ready In: 2 Hours
Servings: 12

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INGREDIENTS

3 cups cake flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
½ cup fresh lemon juice
3 tablespoon grated lemon peel
1 cup sour cream

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DIRECTIONS:

1. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.      

2. Sift flour, baking soda and salt into medium bowl.

3. Using electric mixer, beat butter in large bowl at medium speed until fluffy.

4. Gradually add sugar and beat 5 minutes.

5. Add eggs 1 at a time, beating just until combined after each addition.

6. Beat in lemon juice and peel.

7. Mix in dry ingredients.

8. Mix in sour cream. Transfer batter to prepared pan.

9. Bake in a 325 degree oven  for 1 hour and 30 minutes or until cake tester inserted near center comes out clean. Let cake cool in pan on rack 15 minutes. Turn out cake.

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Whitney & Liria

Old Fashioned Peanut Brittle

This is so lovely to have on hand during the holidays.
You can give it away as gifts or just hoard it and eat it all yourself.
It's win-win baby!

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INGREDIENTS:

2 cups sugar
1 cup light corn syrup
1 cup water
1/4 pound butter
1 pound (about 3-1/4 cups) unsalted raw peanuts
1/2 teaspoon salt
1 teaspoon hot water
2 teaspoons pure vanilla extract
1-1/2 teaspoons baking soda (lump free)

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DIRECTIONS

1. In a heavy 5 quart sauce pan, combine sugar, corn syrup, water and butter. Cook over medium heat until the sugar is dissolved.

2. Continue cooking without stirring until temperature reaches 234 degrees on your candy thermometer.

3. Gradually stir in the peanuts so the mixture continues to boil. Turn heat to low. Cook and stir constantly until temperature reaches 280 degrees.

4. Remove from hear and stir in salt, hot water, and vanilla extract.

5. Return to heat and bump up the temp to medium. Continue stirring until mixture reaches 300 degrees.

6. Remove from heat, add the baking soda and stir just until mixture foams (no longer).

7. Immediately pour onto a greased cookie sheet and spread as thinly as possible.

8. Cool, break, and eat!

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Raspberry-Coconut Bars

Tie me up and call me Betty, you are going to dazzle them
with this simple and heavenly combination! Wonderful for breakfast
as they have a very coffee cakey taste. But you can, and should, serve them
anytime at all. They're delicious!

Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Ready In: 50 Minutes
Servings: 18 Bars

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INGREDIENTS

1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 cup raspberry jam, warmed
1/4 cup butter, melted
1-1/2 cups flaked sweetened coconut
2 eggs, slightly beaten
1 teaspoon sugar

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DIRECTIONS

1. In a large mixing bowl, cream together butter and sugar.

2. Add egg. Blend well.

3. Add flour. Blend well.

4. Pat crust into a greased 13 x 9 x 2 pan.

5. Spread warmed jam evenly over the crust.

6. In a small bowl, mix melted butter, coconut, 2 slightly beaten eggs and teaspoon of sugar.

7. Spread over jam layer and bake in a 350 degree oven for 25-30 minutes.

8. Cool, cut, and enjoy!

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Whip Him Up Whipped Cream

There are so many ways to flavor your whipped cream.
Use your imagination and have fun with it!

Prep Time: 5 minutes
Ready In:5 minutes
Servings: depends how you use it

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INGEDIENTS

1 cup heavy whipping cream
2 teaspoons pure vanilla extract
powdered sugar

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DIRECTIONS:

1. For basic whipped cream, combine heavy cream, vanilla, and enough powdered sugar to sweeten lightly into a medium sized mixing bowl.

2. Beat at low speed until cream starts to thicken.

3. Increase speed to high and beat until mixture holds its own shape. Be careful not to beat so long that cream curdles. If you do curdle it, simply add more heavy cream and beat slowly until the constency is right.

4. To flavor your cream, consider adding a tablespoon of ground cinnamon. You can also replace the vanilla extract with bourbon, rum, peppermint schnapps... be creative and have fun!

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Whitney & Liria

Sour Cream Coffee Cake

My friend Kristina, vows this is the best thing that she has ever put in her mouth.
The girl's got great taste so I'd trust her on this.

Prep Time: 10 minutes
Cook Time: 45 minutes
Ready In: 1 hour 20 minutes
Servings: 8

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INGREDIENTS

½ cup softened butter
1 cup sugar
1 large egg
1-¼ cups all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
2 teaspoons vanilla
½ cup chopped pecans
¼  cup firmly packed light brown sugar
2 tablespoon granulated sugar
2 teaspoons ground cinnamon

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DIRECTIONS:

1. In a medium sized bowl, beat the butter until fluffy. Add the egg; beat until blended.

2. Combine flour, baking powder, and salt. Add ½ to the butter mixture. Beat well. Add ½ the sour cream. Beat well. Repeat.

3. Combine pecans, brown sugar, granulated sugar, & cinnamon in a small bowl.

4. Grease a standard sized loaf pan 8 ½ x 4 ½ x 3. Spray in with cooking spray and dust with flour. Pour in ½ of the batter; sprinkle with ½ of the pecan mixture. Repeat. Stir in vanilla.

5. Bake in a preheated 350 oven for about one hour until wooden toothpick comes out clean. Check after 45 minutes, because you do not want to over bake this. You may need to put foil over the top for the last fifteen minutes to prevent excessive browning.

*** So yummy! Make up a few ahead of time and keep them in the freezer to serve during the holidays.

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Whitney & Liria

Lemon Sour Cream Pound Cake

This cake is a 10 on the aphrodisiac Richter scale!
It is yummy with a capital "MMMMm."
People will hound you for the recipe. They will beg and plead.
Whether you want to pass it on is absolutely up to you!

Prep Time: 10 Minutes
Cook Time: 1 hour 30 minutes
Ready In: 2 Hours
Servings: 12

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INGREDIENTS

3 cups cake flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
½ cup fresh lemon juice
3 tablespoon grated lemon peel
1 cup sour cream

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DIRECTIONS:

1. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.      

2. Sift flour, baking soda and salt into medium bowl.

3. Using electric mixer, beat butter in large bowl at medium speed until fluffy.

4. Gradually add sugar and beat 5 minutes.

5. Add eggs 1 at a time, beating just until combined after each addition.

6. Beat in lemon juice and peel.

7. Mix in dry ingredients.

8. Mix in sour cream. Transfer batter to prepared pan.

9. Bake in a 325 degree oven  for 1 hour and 30 minutes or until cake tester inserted near center comes out clean. Let cake cool in pan on rack 15 minutes. Turn out cake.

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Killer Chocolate Shake

This is the perfect dessert to enjoy on a scorching summer day.

Prep Time: 3 Minutes
Cook Time: None
Ready In: Immediately
Servings: 2

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INGREDIENTS

1-1/2 cups milk
2 teaspoons pure vanilla extract
3/4 cup chocolate syrup
1-1/2 cup premium vanilla ice cream
1 teaspoon of sugar

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DIRECTIONS:

1. Combine all ingredients in the blender and blend like a fiend til desired consisteny is reached.

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Big Bad Blondies

These are a scrumptious change of pace from regular brownies.
Just pour yourself a tall glass of milk and you're ready to wow the masses!

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour
Servings: 18 Delicious Bars

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INGREDIENTS

1-16 ounce box of light brown sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pure vanilla extract
pinch of salt
1-1/2 cups pecan, chopped
2 cups chocolate chips

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DIRECTIONS:

1. Melt butter in a heavy sauce pan.

2. Stir in sugar, eggs, and vanilla.

3. Stir in baking powder and salt.

4. Stir in Flour.

5. Finally mix in nuts and chocolate chips.

6. Bake in a greased 13 x 9 x 2 pan for about 25 minutes, or until toothpick inserted in the center comes out clean.

7. Cool and cut into 18 bars.

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Luscious Lemon Almond Tart

This combination of lemon and almond isn't the norm,
but this tart is so delicious that it should be.
It's well worth the time!

Prep Time: 30 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 5 Hours
Servings: 8

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INGREDIENTS

CRUST:

1 cup all-purpose flour
1/4 cup sliced almonds
1 tablespoon sugar
pinch of salt
7 tablespoons chilled butter, cut into small pieces
1 tablespoon cold water
2 teaspoons almond extract

FILLING:

4 eggs
1-1/4 cups sugar
7 tablespoons lemon juice, freshly squeezed
2 tablespoons grated lemon peel
2 tablespoon butter
1/2 sliced almonds

GARNISH:

mint sprigs
fresh raspberries

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DIRECTIONS:

1. To make the crust, combine flour, almonds, sugar, and salt in the bowl of a food processor. Pulse until nuts are ground and mixture is well combined.

2. Add butter. Pulse until course meal forms.

3. Add water and almond extract. Pulse until dough begins to clump.

4. Press dough into a 9" tart pan. Cover the bottom and the sides both.

5. Freeze crust until firm: about 30 minutes.

6. To make filling, combine sugar, eggs, lemon juice, and peel in a heavy sauce pan. Whisk constantly over medium heat for about 5 minutes or until mixture thickens. Don't boil.

7. Remove from heat and stir in butter.

8. Transfer mixture to a small bowl and cover with plastic wrap. Push the wrap directly onto the lemon mixture to keep a skin from forming. Refrigerate 2-3 hours until cold.

9. Line Crust with foil and fill the bottom with pie weights or beans. Bake at 400 degrees for 15 minutes.

10. Remove the foil and weights and continue to bake for 15 minutes or until light golden.

11.Reduce the oven temp to 350 degrees.

12. Spread the filling over the crust and sprinkle with almonds. Bake until edges begin to crack and filling is set; 36-38 minutes.

13. Cool completely. Sift powdered sugar on top. Garnish with fresh raspberries and mint.

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Wickedly Simple Chocolate Fondue

The ideal treat for dipping... some of my favorite dippers
include strawberries, fresh pinapple, bananas, and pound cake.
Just use your imagination!

Prep Time: 3 Minutes
Cook Time: 5 Minutes
Ready In: 8 Minutes
Servings: 4

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INGREDIENTS

10 ounces bittersweet or semi-sweet chocolate
1/2 cup heavy cream
1/4 cup milk
2 teaspoons pure vanilla extract

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DIRECTIONS:

1. Combine chocolate, heavy cream, and milk in the top half of a double-boiler.

2. Stir until smooth.

3. Remove from the heat and stir in the vanilla.

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Creamy Creamy Cannoli

This dish brings out the italian in everyone! Using store bought shells,
this is super easy to make, but no one would ever guess. It's that molto bene!

Prep Time: Moments
Cook Time: None
Ready In: 10 Minutes
Servings: 18 Cannoli

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INGREDIENTS

2 pounds of ricotta cheese
1-1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
1 teaspoon ground cinnamon
powder sugar

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DIRECTIONS

In a large mixing bowl, mix ricotta until smooth.
Add powdered sugar, extracts, and cinnamon. Mix until well blended.
Fill Cannoli shells.
Sift powdered sugar over the top of the cannoli and serve.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Vanilla Cream Pie

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Whitney & Liria

I Really Love Your Peaches Pie

This is that perfect anytime of the year food!

This pie represents all that is right with the world! It tastes like the innocence of childhood wrapped up in a balmy summer day with a hug from your grandma; It's perfection!

Prep Time: 35 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8

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INGREDIENTS

Crust:
2/3 cup vegatable shortening, not butter flavored
3/4 teaspoon salt
1/4 cup boiling water
1-1/2 cups all-purpose flour

Pie Filling:
3-1/2 pounds of ripe fresh peaches (about 9), peeled* and sliced
1 cup of sugar
1/3 cup all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel

Crumble Topping:
2/3 cup softened butter
1 cup sugar
1-1/2 cups all-purpose flour

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DIRECTIONS:

Make the crust:

1. Measure shortening into a small mixing bowl.

2. Add salt and cream together with the back of a wooden spoon.

3. Pour boiling water over the top and stir until shortening is melted.

4. Stir in flour.

5. Press dough into a 10" deep pie pan.**

Filling:

1. In a large bowl, combine sugar, flour, cinnamon, nutmeg; stir.

2. Add peaches, lemon juice and peel.

3. Toss to coat evenly. Let mixture stand for 15 minutes.

Crumble:

1. In a medium sized mixing bowl, cream butter with an electric mixer. Add sugar and continue to mix. Add flour; mix until well incorporated.

2. Stir peaches again. Pour into pie crust.

3. Sprinke crumble on top of the pie.

4. Place pie on a cookie sheet and bake 30 minutes or until the crumble is golden brown.

5. Cover pie with tin foil and continue baking an additional 20 minutes.

* If your peaches aren't perfectly ripe, boil them in a large sauce pan for 5 minutes and let them cool. The skins should slip right off.

** If you don't have a 10" deep pie tin, try making 2 smaller pies.

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Come to Mama Coconut Cream Pie

This pie is part of the reason I've been so happily married for so long.

Prep Time:  1 hour
Cook Time:  15 minutes
Servings: 10

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INGREDIENTS

Graham Cracker Crust:

12 large graham crackers
4 tablespoon sugar
8 tablespoons butter, melted

Filling:

4-1/2 cups milk
1-1/2 cups sugar
5 tablespoons corn starch
1/2 teaspoon salt
6 eggs, seperated (the whites get used in the meringue)
9 tablespoons butter
2 tablespoons vanilla
2-1/2 cups sweetened coconut

Meringue Topping:

6 eggs whites (seperate while cold, then let come to room temperature)
2-1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar powder
9 tablespoons sugar

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DIRECTIONS:

1. Make the crust by processing the heck out of the graham crackers.

2. Add sugar and melted butter. Mix well and press into a 10" deep pie tin.

3. Bake crust for 6 minutes in a 375 degree oven.

4. To make filling, combine sugar, corn starch, and salt in a large, heavy sauce pan.

5. Gradually whisk in milk. Cook over medium heat until thick and bubbly.

6. Reduce temp to low and continue to stir for 2 more minutes. Remove from heat.

7. In small mixing bowl, beat egg yolks.

8. Gradually whisk in 1 cup of hot mixture. Stir well and pour back into the sauce pan. Cook over medium heat, stirring constantly until it comes to a gentle boil. Reduce heat to low and continue cooking, while stirring, for 2 minutes.

9. Remove from heat and stir in butter and vanilla until well blended.

10. Stir in 2 cups of coconut.

11. Pour into baked pie shell.

12. To make meringue, pour egg whites into a very clean and dry, large mixing bowl.

13. Mix egg whites, vanilla, and cream of tartar at medium speed until blended. Increase speed to high until soft peaks form.

14. Decrease speed to medium and add sugar 1 tablespoon at a time. Increase speed to high and mix until stiff, glossy peaks form (about 4 minutes).

15. Spoon meringue over the pie filling, being careful to adhere it to the sides. Sprinkle with remaining coconut and bake at 350 degrees for 15 minutes or until the meringue is set and the peaks are golden.

16. Cool completely before refrigerating. Refrigerate for several hours before serving.

Variations:

Banana-Rama Ceam Pie:

Follow recipe exactly. Instead of adding coconut to the filling, add 3-4 sliced bananas.

Vanilla Cream Pie:

Omit both coconut and banana from the filling.

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Banana-Rama Cream Pie

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Don't forget to READ THE LETTERS that lead to this advice! Bon Apetit! Whitney & Liria

Tangy Real Lemon Bars

These tangy little bites capture the essence of fresh lemons!
You'll be surprised how well they satisfy a sweet tooth!

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 16 Bars

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INGREDIENTS

Crust:

1/2 cup butter, melted
1/4 cup powdered sugar
1 cup all-purpose flour

Filling:

3/4 cup granulated sugar
2 tablspoons flour
1/2 teaspoon baking powder
3 tablespoon lemon juice, freshly squeezed
2 egg, beaten

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DIRECTIONS

1. melt butter in a small sauce pan.
2. Stir in powdered sugar.
3. Stir in flour. Pat dough into the bottom of a 9 x 9 pan (or 8 X 8 ).
4.Bake crust at 350 degrees 18-20 minutes until light brown.
5. In a small mixing bowl, mix all the filling ingredients together.
6. Pour over hot crust and bake 22 minutes or until filling is set.
7. Sift powdered sugar over hot bars.
8. Cool completely before refrigerating.

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Hot Bourbon Fudge Sauce

You will love this with Hot Fudge Sundaes, cakes, or dipping fruit.
It is a sensually stimulating experience!

Prep Time: 2 Minutes
Cook Time: 8 Minutes
Ready In: 10 Minutes
Servings: 1 and 1/4 cups

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INGREDIENTS

3/4 cup sugar
1/2 cup cocoa
1/2 cup heavy cream
4 tablespoons butter
2 teaspoons pure vanilla extract
2 tablespoon bourbon

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DIRECTIONS:

1. In a heavy 2-quart sauce pan, combine sugar, cocoa,  whipping cream, and butter.
2. Over medium heat, stir and heat until boiling.
3. Remove from heat and stir in vanilla and bourbon.

You be the judge. Rate this recipe!

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Itty Bitty Meringues

A tiny fat-free morsel to tempt your taste buds when you feel like being good!

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 8 dozen

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INGREDIENTS

4 eggs whites, at room temperature
1 cup sugar
1 teaspoon extract (vanilla, peppermint, lemon, orange, almond etc.)

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DIRECTIONS

1. In a medium sized mixing bowl, beat egg whites until frothy.
2. Gradually add sugar 1 tablespoon at a time until stiff, glossy peaks form.
3. Beat in extract.
4. Drop by rounded teaspoon fulls onto lightly greased cookie sheet. Bake at 300 degrees for 30 minutes.
5. Cool on pan before eating.

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Whitney & Liria

Giant Hunk O' Man Toffee Bars

These will bring out the hunk in any man!

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 12

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INGREDIENTS

1 cup butter, softened
1 cup sugar
1 tablespoon pure vanilla extract
1 egg yolk
1-3/4 cups flour
3/4 cup pecans, finely chopped
2 cups toffee bits, finely chopped)

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DIRECTIONS:

1. In a large mixing bowl, combine butter, sugar, vanilla, egg yolk, flour and beat well.

2. Stir in toffee bits.

3. Gently blend in pecans.

4. Press into a 10 x 15 x 1 jellyroll pan.

5. Bake 15-20 in a 350 degree oven. Do the toothpick test after 15 minutes.

6. Take out of the oven and cut immediately into 12 large squares. Cool and enjoy!

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Whitney & Liria